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Mississippi Mud Cake

This cake is incredibly rich and makes a very generous cake. We make cupcakes to give away and then a square cake for easy serving at a party.
Course: Dessert & Bakery
Cuisine: American
Servings: 12 servings

Equipment

  • KitchenAid Stand Mixer
  • Hand Mixer

Ingredients

  • 250 grams butter , Lurpak, unsalted, room temperature
  • 4 large eggs , room temperature
  • 400 grams sugar , caster
  • 250 grams plain flour
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • 3 tablespoons cocoa powder , we use Cadbury
  • 150 grams desiccated coconut
  • 150 grams walnuts , finely chopped
  • 220 grams marshmallow fluff , usually 1 jar

Frosting

  • 125 grams butter , Lurpak, unsalted, room temperature
  • 100 grams sweetened condensed milk
  • 1 kilo icing sugar
  • 50 grams cocoa powder , we use Cadbury

Instructions

Cake

  • In a stand mixer fitted with a mixer attachment, cream together the butter and the sugar on low speed.
  • Move to medium speed and add eggs to the mixture one at a time.
  • Slowly mix in flour, baking powder, cocoa powder and vanilla.
  • Remove the bowl from the mixer and gently fold in coconut and walnuts.
  • Pour into prepared cake tins.
  • Bake at 170C fan oven until you can put a skewer in the cake and it comes out clean.
  • Remove from oven and set aside.

Marshmallow Fluff

  • After the cakes have cooled for 10 - 15 minutes but they are still warm, spoon the marshmallow fluff onto the cakes.
  • 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.
  • Let cakes and marshmallow cool completely before frosting the cakes.

Frosting

  • In a large bowl, add butter, sweetened condensed milk and cocoa powder.
  • Mix on low with the hand blender until combined and smooth.
  • Add the icing sugar slowly and beat into the liquid mixture.
  • Add icing sugar until the frosting is stiff.
  • Spread on a cool cake.

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.