Wilmington Island Marsh Mud Cake

Indulge in the rich, gooey decadence of Wilmington Island Marsh Mud Cake, a Southern classic that’s as indulgent as it sounds. This crowd-pleasing dessert combines a dense chocolate cake base loaded with chopped pecans for a delightful crunch, topped with a layer of golden, melty mini marshmallows and finished with a velvety, homemade cocoa frosting. Perfectly balanced between sweet and nutty, this easy-to-make treat comes together in under an hour, making it ideal for potlucks, family gatherings, or whenever you’re craving something truly indulgent. With layers of flavor and texture in every bite, this recipe is a chocolate lover’s dream and a nostalgic favorite that never fails to impress.

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 12

Ingredients

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1.5 cups all-purpose flour
• 0.5 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 0.5 teaspoon kosher salt
• 1 cup chopped pecans
• 4 cups mini marshmallows
• 0.5 cup unsalted butter (for frosting)
• 0.33 cup milk
• 0.25 cup unsweetened cocoa powder (for frosting)
• 3 cups powdered sugar
• 1 teaspoon vanilla extract (for frosting)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

Step 2

In a large saucepan over medium heat, melt 1 cup of unsalted butter. Once melted, remove from heat and stir in granulated sugar.

Step 3

Whisk in the eggs, one at a time, until fully combined. Stir in the vanilla extract.

Step 4

In a separate bowl, sift together the flour, 1/2 cup of cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Step 5

Fold in the chopped pecans and pour the batter into the greased baking dish.

Step 6

Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out mostly clean.

Step 7

Remove the cake from the oven and evenly sprinkle the mini marshmallows over the top. Return to the oven for an additional 5 minutes, or until the marshmallows are puffed and lightly golden. Remove from oven and set aside.

Step 8

To make the frosting, melt 1/2 cup of butter in a medium saucepan over medium heat. Add 1/4 cup of cocoa powder and whisk until smooth. Stir in the milk and bring the mixture to a gentle boil.

Step 9

Remove the saucepan from heat and gradually whisk in the powdered sugar, then stir in the vanilla extract until the frosting is smooth.

Step 10

Immediately pour the warm frosting over the marshmallow layer, using a spatula to spread evenly if needed.

Step 11

Allow the cake to cool completely at room temperature before slicing and serving.

Nutrition Facts

Serving size	(1984.8g)

Amount per serving	% Daily Value*
Calories	7548.5

Total Fat 321.1g	0%
Saturated Fat 145.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1257.6mg	0%
Sodium 1263.4mg	0%
Total Carbohydrate 1214.9g	0%
Dietary Fiber 82.4g	0%
Total Sugars 893.5g
Protein 94.3g	0%

Vitamin D 257.8IU	0%
Calcium 585.2mg	0%
Iron 40.0mg	0%
Potassium 3853.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.6%

Protein: 4.6%

Carbs: 59.8%