In a bowl, whisk melted butter, sugar, cocoa, eggs, and vanilla.
Add flour, baking powder, and salt. Mix until just combined.
Fold in pecans.
Pour batter into the pan and bake 25–30 minutes, until set.
2. Add the Marshmallows
As soon as the cake comes out of the oven, sprinkle mini marshmallows evenly over the top. Let them soften and melt slightly from the heat of the cake.
3. Make the Warm Frosting
In a saucepan, melt butter.
Add milk and cocoa powder; whisk until smooth.
Remove from heat.
Whisk in powdered sugar and vanilla until silky.
4. Frost the Cake
Pour the warm chocolate frosting over the marshmallows. Let it ooze into the cracks — this is the “mud” effect! Cool until set enough to slice.
❤️ Tips for the Best Mud Cake
Don’t overbake the cake — fudgy is the goal.
Frosting must be warm so it melts into the marshmallows.
Chopped pecans add amazing texture, but you can skip if your audience prefers no nuts.
Delicious warm with vanilla ice cream.
If you want, I can also create: ✨ A Facebook “Don’t Lose This Recipe!” post ✨ A short video script ✨ A Pinterest description ✨ A printable blog recipe card
