Mississippi Mud Cake

Mississippi Mud Cake


The Mississippi Mud Cake could possibly be my favorite cake recipe!

Ok Ok I know I say this about ALL my recipes, but no, seriously! This cake is sooooo good!

It is moist almost to the point of being sticky-moist.

It has such a depth of flavor from the coffee and the bourbon!

Mississippi Mud Cake

In all my years baking this recipe, I have always used Bundt Pans, but it will do just fine in regular cake pans or in cupcakes as well!

Ganache icing to top this off and you can serve it just like that or with a generous scoop of ice cream!

Mine is decorated from Valentine’s Day but imagine green, red & white colored chocolate?

Or Green and White for St. Patrick’s Day?

It is a perfect blank canvas for any decor you can come up with!

5.0 from 2 reviews
Mississippi Mud Cake Recipe
Prep time
Cook time
Total time
This full recipe will make a 12 cup capacity Bundt Pan or a 6 cup Capacity Bundt Pan + 12 cupcakes!
Or if you want to make all cupcakes you will get 28 total by filling the liners half way
Prepare the pans with Pan Grease taking care to get all the spaces evenly.
Preheat Oven to 350° F
See notes below about the alcohol and coffee in this recipe

For Dutch Process Cocoa Powder: Use 3 teaspoons of Baking Powder instead of Baking Soda and Omit the Salt
Serves: 1- Bundt Pan *see other notes
  • Unsalted Butter 2 sticks (16 tablespoons) (226g)
  • Semi Sweet Chocolate 1 cup (5ounces) (168g)
  • Granulated Sugar 1 cup (200g)
  • Light Brown Sugar 1 cup (210g)
  • Eggs Large 2 (100g)
  • Vanilla Extract 1 Tablespoon (45ml)
  • All Purpose Flour 2 cups (250g)
  • Natural Cocoa Powder ¼ cup (24g)
  • Baking Soda 1½ teaspoons (7g)
  • Salt ½ teaspoon (3g)
  • Strong Brewed Coffee 1¾ cup (405ml)
  • Bourbon ¼ cup (60ml)
  • ½ Recipe Ganache
  • Colored Chocolate as needed
  1. Melt the chocolate and butter together in a small sauce pot and reserve
  2. Combine the bourbon, eggs, brown sugar, and vanilla extract together and whisk to combine well.
  3. Add the coffee and cocoa powder to that and then mix to combine
  4. Add the melted chocolate/butter mixture and whisk smooth
  5. Sift the granulated sugar, flour, baking soda and salt together and add the dry ingredients little by little while mixing on low speed until all in incorporated well
  6. Pour the batter into the prepared pan(s)
  7. Bake immediately in preheated oven at 350° F for approximately 55 - 70 minutes for the large bundt pan or until a toothpick inserted comes out with moist crumbs
  8. Cool for at least 20 minutes or until you are able to touch the pans with bare hands without discomfort and then turn out onto a parchment lined sheet pan or a cooling rack. (Un-molding too soon will cause the cake to break)
  9. Glaze with ganache icing
You can freeze the cakes once they are fully cooled, wrapped well for up to 2 months or proceed to decorate as you wish.

Mud cake can be left at room temperature stored in an airtight container for up to 4 days, they are best served at room temperature

(read: What is Cake for more clarity)

Store covered at room temperature for up to 5 days.
For all you non-alcoholics you can leave out the bourbon completely and just add more coffee to make up the difference.

For those who avoid coffee….ummm…. It gives such a nice flavor to the chocolate I really recommend to use it….. just this once? 

Ok…if not~ just sub in water 🙁



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  1. Gretchen ,
    First qt1. .how much coffee n how much water to make d coffee. Also can we make d coffee in milk instead of water without affecting end result.
    2. for who wants to avoid coffee do we use one and three forth cup water? Can we sub milk in place of water here .

    1. You can follow the instructions for making coffee on the can or bag of coffee beans you are using.
      Some recipes are not meant to be changed, this is one of them. This recipe gets its signature taste, texture and depth of flavor from all of the ingredients that are here in the perfect balance to one another.
      To leave out the coffee will leave this recipe flat. To sub in milk? I haven’t done it. I suppose its worth a try, however I love this recipe the way it is and feel it doesn’t need any changes.

  2. Looking for your Dutch cocoa conversion that you said in the video would be written in the recipe? Could you please share?
    This recipe looks like its the BOMB……I cant wait to try but I only have Dutch cocoa.
    Thanks so much!

  3. yay thank you !! love this cake I must have made it 100 times when you first posted the recipe. now I can make it 100 more ! (:

  4. Hi Gretchen: Can you use espresso powder for the coffee part or do you need to use escpresso or a strong coffee made with water, no sure if espresso powder can be diluted with water

  5. Wooh! Here it is the dark chocolate mud cake I’ve been waiting for! 🙂

    Just a question Gretchen, is this also applicable for an 8″ round cake pan? And how may layer it would make? If I want it to be 4 layer – 8 ” cake, should I double the recipe?

    Thank you sooo much. Can’t wait to try this! 🙂



    1. Awe 🙁 It makes me sad when no one reads my blog posts I work so hard to write! LOL
      After the recipe list it says:
      For all you non-alcoholics you can leave out the bourbon completely and just add more coffee to make up the difference.

      For those who avoid coffee….ummm…. It gives such a nice flavor to the chocolate I really recommend to use it….. just this once?

      Ok…if not~ just sub in water 🙁

  6. Gretchen I read all blogs and post you are not wasting your time only thing i don’t do is give you credit for the cakes and pie’s that i have made iIam so bad with love MaricopaSanta

  7. Gretchen I am a big fan! I’ve followed you since before you made this last transition. Some time ago I wrote a song about my beautiful Mississippi called “Mississippi Mud”. I’d like to send it to you if you can let me know where to do that.
    Thank you for all your hard work, your wonderful recipes, and your informative videos and blogs. You’ve taught me so much!

  8. Hello, Gretchen! I made the Mississippi mud cake this evening. Really moist and delicious. I only had 72% cacao dark chocolate, so I used it. The next time I bake this cake, and I am pretty sure I will, I will use the chocolate called for in the recipe. Thanks so much for all you do.

  9. Hello ma’am instead of bourbon what can I replace it with since I don’t consume alcohol since I didn’t know what is bourbon I googled bad that is what I came up with hhahaha so I hope am not wrong!

    1. Hi There bourbon is alcohol like whiskey- I did write this on my blog post : For all you non-alcoholics you can leave out the bourbon completely and just add more coffee to make up the difference.

  10. Hi Gretchen,

    what type of chocolate should I use here? Usually you specify semi sweet “baking” chocolate whereas here its just semi sweet chocolate. Can compound be used here?

    Topics apart, can general chocolate candy bars (like Cadbury dairy milk ) be used for baking as well?


  11. Oops! Gretchen I was hoping 70% was semi sweet as recommended in your recipe. How do I adjust my bitter sweet baking chocolate to be semi sweet? Also I heard if it’s bitter chocolate the cake gets dry. Is that true?

  12. Hello. Getchen! I made this cake again. I made a chocolate frosting this time to which I added some bourbon. This cake is the best!!!! You are the best, too!! Thank you so much.

  13. HI Gretchen,

    The cocoa I have is cadbury cocoa, the orange cylindrical tin . Its not mentioned if its natural or dutch processed. Hence I couldn’t decide if it should be baking soda/ powder. Can you help me out please?


  14. Hi Gretchen
    Just wondering if the amount of butter is correct recipes calls for two sticks while the video is showing only one thanks. Happy Easter

    1. yes often times after I make a video I revamp the recipe to make it work better for specific pans etc…written blog is always correct! Video- eh… I do nutty things! LOL

  15. Hi Gretchen,
    I have been making your recipes for a couple of years (all the way from Australia) but have never made this before! It is amazing, the best mud cake I have ever made and so easy!! It will be made again and again!

  16. Hi! Gretchen,

    While looking at your video I saw only 1 stick of butter and also I observed under the chocolate there was something else – was that milk or cream or something?? – it was whitish in color???~ please let me know as I need to make it soooooon……Thx

    1. Sometimes I readjust the recipe quantity after Ive filmed the video for one reason or another, so be confident that it is exactly written perfectly here, the video is just to follow along with the method for mixing

  17. Hi Grecthen..

    What other ingredient can i switch this bourbon as i can’t take it if its an alcohol..


  18. Made this cake and the Nutella cheesecake for Easter I must must say that both of these cakes areAWESOME. I have never used coffee in a cake before because I don’t like the taste on its own but what a great moist rich chocolate taste it has. Thanks so much for sharing all of your great recipes and expertise. I am truly a better baker because of you

  19. Hi Gretchen,

    I’m trying to use this recipe as cake layers for your German Chocolate cake. In that case can I omit the brewed coffee?

    If coffee is a must, how does instant coffee affect the recipe?


  20. Hi Gretchen, i’m from Sri Lanka, and i made your Mississippi mud cakes and it came out soo well… They were delicious, Everyone loved it so much! Thank you very very much, I’ve learnt so much from you.. Thank you again.

  21. Hi again Gretchen. I went on and baked it into 3 8 inch layers. Each for around 25 minutes and it baked perfectly.but none of them came out of the pan properly and it crumbled very badly.

    I had greased the pan heavily with butter. I used the Wilton pan but it was worn out and has an uneven base. Could that be the reason? Can’t wait to buy the fat daddio’s pans! 🙂

    Ps: however this mud cake Tastes awesome!!!! I kept the 3 crumbled layers for later to use in in pudding layers 🙂
    It tastes so good that I want to perfect it by getting it as perfect layers. Please help

    Thank you as always!

  22. Hi Gretchen,
    How u doin? I m constantly in touch wid ur page but hardly get time to bake coz of new job. Remember I told ya abt d twist in my life.
    Well today m planning to make this one but stucked to know d amount of coffee powder to b mixed with water. Also , I dun want to sound weird but I dunno how to make d brew coffee which u hv made.pls help.
    Take care .

    1. Hey! yes Great to hear from you! I was thinking of you the other day as I was going through old email! 🙂 Hope all is well and getting better!
      As for brewed coffe you can simply follow the directions on the can (or package) of coffee you have. If you prefer to use instant coffee, same applies, just follow the direction on the jar

  23. Hi Gretchen,

    Greetings from India!

    I’m a huge fan of yours. And every time I’ve made them, I come out a pro (reality is the stark opposite!).

    I love the Mississippi Mud Pie and all your other recipes. Just that the quantity is a little too much for my small family of 3. No neighbours to share either. Am not complaining, but is there a formula where in I can halve the recipes? Like the Mud Pie, 6cup bundt pan recipe suffices, but the cupcakes are extra!!

    I don’t wanna use any other recipe but yours!

    Please, please guide.



    1. Hi Great! LOL I don’t believe it! You must be making FABULOUS desserts!!
      You can pretty much HALF any and all of my recipes with no trouble just be sure to double check your math since 9 times out of 10 our errors come from math and measuring (It happens to me all the time! LOL)

  24. Hi Gretchen,

    Thanks a ton!!g

    Well, is there a formula of some kind to halve it? Now you know where the FABULOUS comes from 😉 Am a novice having Gretchen “up my sleeve”, so please forgive the dumbness.

    B/w, just when I was looking for an Almond Cake recipe, you post!! No jokes!!!


  25. Hello, Gretchen! I made the Mississippi mud cake for friends and family this past weekend. It was a hit! This is the third time that I have made this cake. It is my favorite! By the way, I just watched your strawberry shortcake video. You are looking lovely. Maybe I will try it next. Thank you.

  26. Hi Gretchen!

    Can I replace the coffee and bourbon with chocolate flavored milk, and reduce the amount of sugar as the milk is already been sweetened? Can I also use 56% dark chocolate bar?

    Thank you in advance.

  27. Hi Gretchen, I’m currently teaching my nine year old daughter to bake and we absolutely love all your recipes, she has chosen this Mississippi mud cake as her next project and I can’t wait 🙂 we always follow your recipe and instructions to the letter and have never had a failure yet, thanks for all the hard work you put in just to keep us all right! Xxx

  28. Hi gretchen
    I did read your blog post and I know you mentioned this recipe works with cupcakes as well but I was wondering which recipe works better in cupcakes, the mud cake or the buttermilk chocolate cake?

    1. Mud cake rises with a slight dome – but I have done both with cupcakes, it depends what you are going for. The mud cake is so good, dense perfect the chocolate cake lighter spongier

  29. Hi Gretchen

    I made this cake using oil instead of butter. It tasted great but it was crumbling terribly and i couldn’t slice through it to make thinner layers. What could have gone wrong?


    1. Hmm Im not sure, sounds like it could have been a measuring error – I have never experienced this cake as crumbly it is very dense and moist

      1. The cake crumbles when i try to release it from the pans. I used your pan grease recipe as well. Should i release the cakes only after it is completely cooled?

        How much time should i bake it if i divide it into two 8 inch layers? i baked each layer for 40 minutes. Could it be that the baking time isn’t enough?

        Thanks as always!

          1. yes i baked the 8 inch layer (2 layers) for 40 minutes and did the toothpick test and cooled the layers and yet it broke while removing. Does using oil be the cause?

  30. Hi Gretchen

    Is a White chocolate mud cake version possible? Can i use white chocolate here instead of dark chocolate for a white cake version?


    1. Not great to change this entire recipe to make white chocolate – too many things would have to change and it could be disasterous! I suggest to try to find a recipe that is already specifically for that- Im sorry I dont have one

  31. Hi Gretchen

    How much recipe is needed to make 2 round layers of 12 inch diameter each?
    Also 2 round layers of 10 inch diameter each? What will be the baking time for both?


  32. HI Gretchen,
    When trying a recipe I always follow the recipe wanting to taste what the baker/chef put together. However, I am baking dessert for 250 people at an AA banquet, so alcohol, even the flavor is a no-no. Thanks for letting us know to just replace the bourbon with more coffee. I do have a couple questions;
    1. I will be making these as mini Bundts, approx how long should I bake them?
    2. I will need to make these ahead so can I put them in the frig for 2 – 3 days or
    longer? (I’ll put the ganache on before serving)
    Thanks for all your help, WONDERFUL recipes, and videos. You are a blessing to all of us and those we bake for.

    1. HI Thanks and you are welcome too
      Id say check at 15 min for the minis, just to be safe, I always check at that time then I get a better gauge how long to bake
      Freeze rather than fridge believe it or not the fridge will dry them, freezer will be better

  33. Hi Gretchen

    I tried baking this cake several times . Each time the taste is delicious! but I have problems with releasing the cake.

    I baked two 8 inch layers using two fat daddio pans that are 2 inches deep. Applied your pan grease recipe and also put the baking paper on the bottom of the pan (over pan grease)

    One of the layers crumbled fully as it did not release fully. The other layer released but still the cake was crumbly as I want to slice through the layer for thinner layers.

    Please help as this recipe is too delicious to let go! :))) Around how much time should I bake two 8 inch layers. Is one hour too much? I know you would advise “till its done” but would love to know the approx baking time.

    Thank you!! Also when would be the best time to release the cake after the pans are taken from the oven.

    1. Hi Eva, I have had trouble too from time to time with Bundt cakes cracking upon unmolding, the key is to get it completely cooled before unmolding, but I see you used cake pans here, should have less problems with regular cake pans, but still cool completely before unmolding
      Definitely use parchment paper in addition to the pan grease too, and you did! Im sorry this happened ! How frustrating!

      But for 1 hour to bake 1 8″ layer seems VERY LONG! It would be dry and crumbly from overbaking for sure, the hour long is for the bundt pan not a thinner cake pan CLICK HERE FOR MORE

  34. Hi Gretchen-
    I just discovered your blog and YouTube channel and I love it! How do I subscribe to the blog? I’m on an iPad and can’t see a way to subscribe by email.

  35. Hi Gretchen

    This recipe is absolutely delicious. however, I used this recipe many times and never got the cake layers to be as sturdy layers. I used the recipe for a tall cake and the cake crumbled while cutting and couldn’t get slices. I read In another comment that this cake is sturdy and great for carving but I’ve tried baking this recipe for over 10 times but still cant get strong sturdy layers that can be cut neatly.

    I used pan grease and parchment paper and baked until moist crumbs and also I’ve baked it once when the toothpick comes clean. Which is better as usually if it comes clean its done. Also should the cakes be completely cooled for like an hour or so before I release them from the pan?


    1. Im not sure why you are getting crumbly layers, since this is a very dense almost sticky cake that to me resembles a brownie.
      When using a Bundt pan it is necessary to cool enough before unmolding or you will have a broken disaster, but the cake layers are not as finicky

      1. Could it be that I’m overbaking them? I used 8 inch and 2 inch deep fat daddio’s pans. I baked the layers for 45 minutes at 350.


  36. Hi Gretchen,

    I made 1/2 the recipe and baked in 6 inch cake pan… it rose beautifully and it sank in the middle… why is this happens??

    I am a big fan of your recipes… never fail….

    Thanks so much

  37. Hi Gretchen! I have been having problems with my Bundt type cakes sticking to the pan. I prep the pans well and still have chunks of cake left in the pan. I have wondered if it could be my pan itself or not taking the cake out of the pan at the right time…. Just can’t figure this one out. Help please.

    1. Hi Judy, Bundt cakes can be troublesome because of the surface area in that pan, you have to be sure to grease it really well (I use my Pro Pan Grease Recipe for everything) and also you do have to flip it out before it cools all the way, so I usually do that when I can comfortably handle the pan without burning my fingers

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