Gluten Free Mississippi Mud Cake

Total time1 hr 30 min

Prep time25 min

Cook time35 min

This decadent Southern classic layers rich cocoa cake with toasted pecans and a blanket of melted marshmallows, all finished off with a warm, pourable chocolate frosting that settles into every crevice as it cools. The cake bakes up dense and fudgy, thanks to a simple melted-butter batter that comes together in one saucepan before it's spread into an even layer and baked until just set. Toasting the pecans first brings out a deep, nutty flavor that pairs perfectly with the gooey marshmallow layer bubbling away under the broiler-warm frosting. Once it's poured and cooled, you get that signature crackly-yet-soft topping that makes Mississippi Mud Cake such a crowd favorite at potlucks and family gatherings. It's an easy make-ahead dessert that cuts into neat, rich squares, and it's a solid pick for a gluten free spread without sacrificing any of that classic gooey, chocolatey appeal.

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Ingredients

16 servings

For the cake

1 cup (2 sticks) unsalted butter
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
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½ cup unsweetened cocoa powder
2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 cups granulated sugar
½ tsp salt
4 large eggs
1 tsp vanilla extract
1 cup chopped pecans, toasted
3 cups mini marshmallows

For the frosting

½ cup (1 stick) unsalted butter
⅓ cup unsweetened cocoa powder
½ cup whole milk
3 ½ cups powdered sugar, sifted
1 tsp vanilla extract

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and set aside.
2
Spread the chopped pecans on a small rimmed baking sheet and toast in the preheated oven for 6–8 minutes, until fragrant and lightly darkened. Remove and set aside.

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