Mississippi Mud Cake

Don’t confuse this Mississippi Mud Cake with Mississippi Mud Pie.  The pie has layers of milky pudding and the cake is much more dense and rich. Both have a similar story. When the Mississippi River floods and water from all of the tributaries come pouring in, the river gushes and looks like this cake.

mississippi mud cake

This cake is a family recipe that is incredibly rich and makes a very generous cake.  You can make it in one large Mary Berry Traybake Cake Tin (34.5cm x 24 cm / 12in x 9in).  I usually make 2 ramekins (one for me and one for hubby) and then two 9×9 or 8×8 cakes for a bake sale, school fetes, fundraisers or potlucks.  You can also turn this into cupcakes – it will make about 18 regular cupcakes and about 36 fairy cakes.

You can have a whole Mississippi American Adventure!  Try Cajun Catfish (we make Blackened Salmon in the UK) and add some Spicy Corn and Roast Baby Potatoes as a side vegetable with this Mississippi Mud Cake for dessert.

I’d also recommend using a Kitchenaid Artisan Mixer for the cake and a hand mixer for the frosting.  The two beaters always saved an argument between me and my sister on who got to lick the spoon after the cake was frosted.  Why don’t they ever show that bit on Great British Bake Off?

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Mississippi Mud Cake
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This cake is incredibly rich and makes a very generous cake.  You can make it in one large tin (34.5cm x 24 cm / 12in x 9in).  Or two ramekins and then two 9x9 or 8x8 cakes for bake sale, school fetes, fundraisers or potlucks.  You can also turn this into cupcakes - it will make about 18 regular cupcakes and about 36 fairy cakes.
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Servings
servings
Ingredients
Frosting
Servings
servings
Ingredients
Frosting
Votes: 1
Rating: 5
You:
Rate this recipe!
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Instructions
Cake
  1. In a stand mixer fitted with a mixer attachment, cream together the butter and the sugar on low speed.
    In a stand mixer fitted with a mixer attachment, cream together the butter and the sugar on low speed.
  2. Move to medium speed and add eggs to the mixture one at a time.
  3. Slowly mix in flour, baking powder, cocoa powder and vanilla.
  4. Remove the bowl from the mixer and gently fold in coconut and walnuts.
    Remove the bowl from the mixer and gently fold in coconut and walnuts.
  5. Pour into prepared cake tins.
  6. Bake at 170C fan oven until you can put a skewer in the cake and it comes out clean.
  7. Remove from oven and set aside.
Marshmallow Fluff
  1. After the cakes have cooled for 10 - 15 minutes but they are still warm, spoon the marshmallow fluff onto the cakes.
    After the cakes have cooled for 10 - 15 minutes but they are still warm, spoon the marshmallow fluff onto the cakes.
  2. The heat of the cakes should spread the marshmallow fluff but if not, use the back of a spoon or palette knife to carefully spread the fluff.
  3. Let cakes and marshmallow cool completely before frosting the cakes.
Frosting
  1. In a large bowl, add butter, sweetened condensed milk and cocoa powder.
  2. Mix on low with the hand blender until combined and smooth.
  3. Add the icing sugar slowly and beat into the liquid mixture.
  4. Add icing sugar until the frosting is stiff.
    Add icing sugar until the frosting is stiff.
  5. Spread on a cool cake.
Recipe Notes

In our family, our preferred ratio is 2x frosting to cake.  That is probably too rich for the British taste. It is OK to have leftover frosting if you would like to use a more reasonable amount.  I store the cakes in the fridge to help the frosting stay stiff but serve at room temperature.