Forget the pie! This Mississippi Mud Cake is a fun twist on the classic Mississippi Mud Pie. This chocolate cake with chocolate-pecan frosting is one heck of a tasty treat!
This post may contain paid links. For more information, please see our disclosure policy.
For this recipe, I took that Mississippi Mud concept, but flipped it on its head. We went with a traditional layered cake instead of a pie, and the result is this Mississippi Mud Cake. It’s delicious. Like dangerously delicious. And it includes a ridiculous amount of chocolate.
Mississippi Mud Cake
As with many recipes, there are hundreds if not thousands of versions of Mississippi Mud Pie. Variations include adding pecans, marshmallows, pudding, cookies and even bourbon. For this Mississippi Mud Cake, I used pecans and pudding. There are chopped pecans in the frosting itself, and then I used whole pecans to garnish the top of the cake. There are multiple ways to go with the pudding here. I opted to use the pudding mix in the frosting – similar to what I did with this Pistachio Cake. However, I could see making the pudding and then using that as a filling in between the layers.
As noted above, this is one version of this iconic dessert. This recipe is amazing. Seriously. Laura and I allowed ourselves one slice, and then we wrapped up the leftovers and sent ’em off to the downstairs freezer. I knew I couldn’t trust myself with this cake sitting on the counter! (At least with the frozen cake, I’ll have to wait an hour or so before I can eat a slice – that prevents midnight snacking. 1:00 am snacking anyone??)
However, you could have a lot of fun with different variations of this cake. Perhaps replace some of the milk in the frosting with coffee? I think that might need to happen! Or you could use some instant cappuccino mix (the powdered version) in the frosting, too. I’m also intrigued by the addition of bourbon in some versions of Mississippi Mud Pie. What about a coffee-bourbon-chocolate cake? Sounds pretty fantastic to me! Either way, I say start with this version first – it’s so good, you might not want to venture away too far.
Baker’s note: Including the chopped pecans in the frosting itself made it a little tricky to frost the sides of this cake. Here are a couple of tips I learned the hard way: (1) Make sure to finely chop the pecans. (2) When using an offset spatula to frost the sides of the cake, dip the spatula in very hot water first. This helps create a smooth frosting. (3) If all else fails (and I almost went this way), just press the chopped pecans into the sides of the cake rather than mixing them into the frosting. No matter the method, the taste is the same!
I hope you enjoy this Mississippi Mud Cake as much as we did! Happy Baking!
Did you bake this Mississippi Mud Cake at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
Mississippi Mud Cake
For the Chocolate Cake
For the Cake
- Preheat oven to 350°F.
- Grease or spray (3) 9” round baking pans. Line the bottom of each pan with parchment paper.
- Using a medium bowl, whisk together cocoa powder and boiling water until smooth; set aside.
- Using a large bowl, add flour, sugar, brown sugar, baking powder, baking soda and salt; whisk until well combined.
- Add eggs, egg yolks, vegetable oil, sour cream and vanilla; whisk until well combined.
- Finally, add the cocoa powder and hot water mixture to the bowl in several additions, whisking well between each addition.
- Divide batter evenly into baking pans; tap pans lightly on countertop to release any air bubbles.
- Bake at 350°F for 25-27 minutes, or until a toothpick inserted into center of cake comes out clean.
- Let cakes cool in pan for 15 minutes and then transfer to a cooling rack until completely cool. (Note: Remove parchment paper from bottom of cakes when transferring them to the cooling rack.)
For the Frosting
- Using a countertop mixer, beat butter on medium speed until light and fluffy (~3 minutes).
- Add powdered sugar 1 cup at a time, mixing on low speed after each addition.
- Add pudding mix, vanilla extract and milk; mix on low speed until well combined.
- Using a double boiler or microwave, melt the milk chocolate. Pour melted chocolate into frosting. Beat on medium speed for 3-4 minutes, or until well combined. (Note: If you desire a looser frosting, add an additional tablespoon of milk. For a thicker frosting, add an additional ¼ cup of powdered sugar.)
- Fold chopped pecans into frosting.
To Frost Cake
- Place one layer of cake on large platter. Spread ~1¼ cups of frosting on top. Repeat with 2nd and 3rd layers of cake. Use remaining frosting on top and sides of cake.
- Fit a pastry bag (or ziptop sandwich bag) with a large star tip. Fill bag with whipped cream and pipe large stars around top of cake. Garnish top of cake with whole toasted pecans.
Looking for more tasty chocolate dessert recipes? Check out these other favorites, too: