Mississippi Mud Cake

filed under: Chocolate Cakes on September 20, 2015
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  • The Chocolate Cake with Chocolate Ganache, Kahlua Whipped Cream and Oreo is the definition of indulgent baking! Welcome to a jazzed up Mississippi Mud Cake! Don’t miss my 50 Best Cake Recipes if you want lots of cake ideas!

    Mississippi Mudslide Cake

    Mississippi Mud Cake

    My friend Jocelyn has written a lovely book called Grandbaby Cakes and this cake is one of the masterpieces in it!

    Sharing it with you today is pure joy for me as I consider Jocelyn to be like a sister. She is smart, sassy, hilarious, thoughtful, kind, and talented beyond words. If I were a bettin’ gal I would put money on FAME in Jocelyn’s future… big things I know!

    This amazingly creative cake is layers of decadently rich chocolate, alcohol-infused whipped cream, and the best ganache ever. I added some Oreo’s because I loved the extra texture they added to each glorious bite.

    Mudslide Cake


    As you can imagine, I just had to add a little twist (ha, see what I did there?) on her wonderfully classic recipe. I added this decorative rope-like design. It was inspired by Miette and her take on the beauty of Naked Cakes as well as inspired by these Elegant White Cupcakes I made last week.

    Mississippi Cake

    This cake was a blessing to me in more ways that one! Not only was it so good, but I was able to share this delicious cake with my mother-in-law.

    My husband has been out of town for a week now (he is bow-hunting and the location they go to has no cell reception so I do not hear from him for a couple of weeks!) and our babysitter went off to college in August. On top of that, I impaled my hand and wasn’t able to use it for some time! I have been feeling overwhelmed and exhausted and stressed and did I mention overwhelmed?

    Well, on Friday she called and asked if it was ok if she came over and spend the night. Um, yes, yes it would be. Not only was I able to make this glorious cake and photograph it, (without interruption of sweet little ones underfoot) but we were able to have it for dessert! It was a lovely time talking and relaxing and just enjoying each other’s company. I am so thankful for my MIL and for Jocelyn’s amazing recipe!

    Mudslide Cake Recipe


    Quick tips on how to build a layer cake when using Whipped Cream:

    1. Use a dowel. Or better yet, use a plastic straw. I talk about that in detail here, but basically, you just insert a straw into the cake to rest the layers on.
    2. Add a bit of meringue powder to your homemade whipped cream. This helps to create a more sturdy whipped cream.
    3. Chill between layers. Try freezing for 15 minutes before adding the next layer of cake on top. If using this method make sure you serve the cake very cold!
    4.86 from 21 votes
    Mississippi Mudslide Cake
    Prep Time
    30 mins
    Cook Time
    25 mins
    Total Time
    55 mins

    The Chocolate Cake with Chocolate Ganache, Kahlua Whipped Cream and Oreo is the definition of indulgent baking! Welcome to a jazzed up Mississippi Mud Cake!

    Course: Dessert
    Cuisine: American
    Keyword: cake, mudslide cake
    Servings: 12
    Author: Amanda Rettke
    • 2 cups granulated sugar
    • 2 large eggs room temperature
    • 1 cup hot water
    • 1/2 cup unsweetened cocoa
    • 1 tsp. instant coffee
    • 1 tsp. salt
    • 2 1/2 cups all-purpose flour sifted
    • 2 tsp. baking soda
    • 1 tsp. baking powder
    • 1 cup vegetable oil
    • 1 cup buttermilk room temperature
    • 1 tbsp. vanilla extract
    Kahlua Whipped Cream
    • 2 cups heavy cream cold
    • 1/2 c confectioner's sugar
    • 2 tbsp. Bailey Irish Cream liqueur
    • 2 tbsp. Kahlua liqueur
    • 1/2 tsp. cornstarch
    • 6 oz (3/4 cup) dark chocolate chips
    • 1/2 cup heavy cream room temperature
    • 1 cup chopped chocolate sandwich cookies (Oreos)
    1. Preheat oven to 350 degrees F. Prepare three 9-inch round cake pans with non-stick spray and/or parchment.
    2. In the bowl of stand mixer with whisk attachment, add the granulated sugar and eggs and beat on high for 2-3 minutes.
    3. Meanwhile, combine the hot water, cocoa powder, instant coffee, and salt. With mixer on lowest setting, add to sugar mixture.
    4. With mixer still on low slowly add in flour, baking soda, and baking powder. Let mix to incorporate.
    5. Add in oil, buttermillk, and vanilla extract. Scrape down sides and bottom of bowl as needed. Do not overmix.
    6. Evenly pour batter into prepared pans and bake for 22 to 25 minutes, or until an inserted toothpick is removed clean.
    7. Let cakes cool in pans for 10 minutes, then invert onto a wire rack. Let cakes cool to room temperature or place in fridge until ready to assemble.
    Kahlua Whipped Cream
    1. Place a clean stand mixer bowl with whisk attachment in the fridge for 15 minutes.
    2. Remove bowl from fridge and place on mixer. Add cream and whip on high until soft peaks form.
    3. Reduce mixer speed to low and slowly add in the confectioners' sugar, Irish Cream, Kahlua, and cornstarch.
    4. Once everything is incorporated, turn mixer back to high and whip until stiff peaks form. Transfer to fridge until ready to assemble.
    1. In a medium microwave-safe bowl, combine chocolate chips and heavy cream. Microwave on high for 15 seconds at a time, whisking together with a fork after each interval. Once the chocolate has melted into a shiny, smooth sauce (about 45 seconds total) transfer to the fridge to cool for 15 minutes.

    Recipe Video

    Recipe Notes

    To Assemble:

    Place the cool layer of cake on serving platter. Spread the top with 1/3 of the whipped cream. (If you want to pipe out the rope pattern, place whipped cream in a large pastry bag fitted with a 2C tip. Pipe circles on that are slightly overlapping around the cake.)

    Drizzle 1/3 of the cooled ganache over the whipped cream. Sprinkle 1/3 of the chopped cookies. Add next layer of cake and repeat. Store in fridge until ready to serve.

    Recipe from Grandbaby Cakes shared with permission.

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  • Sheila Robbins says:

    I am trying to print out the recipe so I can make this cake and it opens in a screen that does not allow me to either copy or print. HELP????

  • Kathy W. says:

    Can’t wait to bake this. Tomorrow husband is getting a treat!

  • Susan says:

    Must of added too much alcohol. Frosting deflated 😭. Cake part is Wonderful! So moist 👍🏻

    • Mary says:

      The frosting is whipped cream. The cake needs to be kept refrigerated. Also, I did a search on how to keep it from going flat and found a trick with unflavored gelatin. It really made a difference!

      • Gayle says:

        How much gelatin did u put in cream. TIA

      • Barbara Washington says:

        How do you keep the cake from deflating

  • Patience says:

    Aside from veg oil, can I use butter & also when its d right time to add butter. Tnx

  • Mary says:

    Thanks for teaching. Please if I want to add glucose, what quantity do I add?

  • Anam says:

    Amanda i made your Mississippi mudslid cake it was awesome i love to bake and i m following you on your facebook page loved yr recipe.thanks a million

  • Abner says:

    This looks great and delicious thank you for sharing this is awesome

  • Mrs. Tahir says:

    I can’t find all the ingredients u have used in kahlua whipped cream as iam living in a village. so what else I should use .secondly how to make whip cream at home?

  • Elizabeth Pape says:

    Is it possible to make this cake using just 2 tins? Rather than 3?

  • Helen Prathet says:

    I love love love this! I also liked that it was a perfect recipe for 3 layer cake! My new favorite! I’m a Chocoholic and this one rates on top 3!💕🥂

  • Sally says:

    Look good keep it up

  • Patricia says:

    Can you please change the title of this to the MUDSLIDE and not MISSISSIPPI MUD CAKE as its not the mud cake at all. There is a Mississippi cake and its far from this. Thank you.

    • Amanda says:

      It’s just a name, Patricia. 🙂

  • Stefania Spagnuolo says:

    Recipe in grams ( metric) please! Thank you

  • Gilsana says:

    O love This cake! It looks fantastic
    Thanks you for sharing with us!!!!

  • Theresa says:

    Can you please tell me did u add the oreos to ther ganache or the actual cake mix?

  • Shabana memon says:

    J love your cake recipe it looks so moist and yummyy…soon going to try

  • Theresa Panarella says:

    I made this cake for my sister’s birthday, which is on Christmas, and it was the most delicious cake ever. Everyone loved it and I’m thinking about making it for Super Bowl Sunday. Thank you for sharing it.

  • Malaya Neog says:

    Is non dairy cream unhealthy

  • Jalpa says:

    Hi Thanks for sharing this recipe. Looks yummy. Can I absolutely skip liquor, as I m making for kids. Will it affect the taste. Please reply.

    • Anita says:

      Jalpa, I buy Torani syrups to replace alcohol in recipes because I cannot drink. They have Kahlua, Irish Cream, Amaretto, and many flavors. Torani.com

  • Jumaila Faisal says:

    I like it
    I’m following you

  • Sharry says:

    I just made this for tomorrow and I can’t wait to dive into it. Wish I could post a pic

  • Karen o says:

    I made this for a family dinner. The only changes were a)I used a half cup sour cream mixed with one half cup milk as I did not have buttermilk. The cakes baked perfectly! b) I used 90% cocoa bar for the ganache with regular dairy coffee cream. c) I used two packages of knox gelatin softened in the kahlua and baileys mixed with hot water to dissolve and mixed into a large tub of cool whip. PERFECT! THIS IS A KEEPER! Sorry no picture as it disappeared before I remembered!

  • Paula R says:

    I’ve made this cake many times and it is one of my families favorites.

    It may sound like a lot of work, however, follow the directions and you’ll be fine…plus, your family will love you for it.

  • Jan says:

    Yum, Yum!

  • Gretta says:

    Is it safe to add corn starch to cream because it is not cooked. Is it safe to eat corn starch raw.
    Can we make the not add cornstarch to the whipped cream.

    • Amanda Rettke says:

      What is “raw” cornstarch? What exactly are you afraid of?

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