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This Mississippi Mud Cake recipe is not your grandma's cake! It's intensely chocolatey, unbelievably fudgy, and incredibly easy to make. It’s the kind of cake that disappears fast – be prepared for seconds (and thirds!) I've made this cake for countless birthdays, potlucks, and just-because-I-wanted-cake occasions, and it's always a crowd-pleaser. It's rich, decadent, and simply irresistible. What's not to love?
The secret to this cake's amazing texture? Boiling water! It sounds strange, I know. But trust me, adding boiling water to the batter creates an incredibly moist and fudgy crumb that's unlike anything else. It's like a magical chocolatey alchemy that's really simple to execute. I learned this trick from my aunt, and I've been hooked ever since!
And let's talk about the frosting. While you can use any chocolate frosting you like, a rich ganache really takes this cake to the next level. But if ganache isn't your thing, a simple chocolate buttercream will do the trick just fine. The important thing is that it's chocolatey and delicious! There's something magical about the way chocolate interacts with the cake – it’s the most comforting, scrumptious dessert!
Required Equipments
9x13 inch baking pan
2 large mixing bowls
electric mixer (handheld or stand)
measuring cups and spoons
rubber spatula
whisk
oven
Mississippi Mud Cake (Updated February 16 2025): Frequently Asked Questions
Mississippi Mud Cake (Updated February 16 2025)
This decadent Mississippi Mud Cake is intensely chocolatey, unbelievably fudgy, and surprisingly easy to make. Get ready for rave reviews!
⏳ Yield & Time
Yield:16 servings
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This step prevents sticking and ensures easy removal of the cake later.
In a large bowl, cream together the butter and sugars until light and fluffy. Use an electric mixer; this is way easier than doing it by hand! Trust me, your arm will thank you.
Beat in the eggs one at a time, then stir in the vanilla. Make sure to scrape down the sides of the bowl occasionally to ensure everything is well combined.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
Stir in the boiling water; it's gonna look a little weird, but trust the process. It helps create a fudgy texture.
Fold in 1 cup of chocolate chips; reserving the other 1/2 cup for the topping. Do this gently so you don't deflate the batter.
Pour the batter into the prepared baking pan and spread evenly. Sprinkle the remaining 1/2 cup of chocolate chips over the top.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Don’t overbake; you want it fudgy, not dry!
Let the cake cool completely in the pan before frosting. This will prevent the frosting from melting. Patience, young Padawan!
Once cooled, frost the cake with your favorite chocolate frosting. A ganache is amazing, but any rich chocolate frosting works well. I like to get a little messy with it, letting some frosting drip down the sides. Get creative!
Refrigerate the frosted cake for at least 30 minutes to allow the frosting to set. This helps it firm up nicely, and allows all the delicious flavors to meld together. Yum!
📝 Notes
Make sure your butter is softened to room temperature for best results. This helps it creamed properly with the sugars.
Don't overmix the batter; this can lead to a tough cake. Mix until just combined.
Let the cake cool completely before frosting, or the frosting may melt.
Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Freeze for longer storage!