Red Velvet Mississippi Mud Cake

Mississippi Mud Cake

This might seem like your typical red velvet cake from the outside, but inside is everything you love about Mississippi Mud Cake. Toasted pecans add crunch, while marshmallow crème brings that down-South sweetness.

Red Velvet Mississippi Mud Cake
Makes 1 (9-inch) cake
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Ingredients
  1. 1½ cups butter, softened
  2. 3 cups sugar
  3. 5 large eggs
  4. 1 teaspoon distilled white vinegar
  5. 1 teaspoon vanilla extract
  6. 3 cups all-purpose flour
  7. ⅓ cup unsweetened cocoa powder
  8. ½ teaspoon salt
  9. ¼ teaspoon baking soda
  10. 1½ cups buttermilk
  11. 1 (1-ounce) bottle liquid red food coloring
  12. Mississippi Mud Filling (recipe follows)
  13. White Chocolate Cream Cheese Frosting (recipe follows)
Instructions
  1. Preheat oven to 350°. Spray 3 (9-inch) round baking pans with nonstick baking spray with flour.
  2. In a large bowl, beat butter and sugar at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vinegar and vanilla.
  3. In a medium bowl, whisk together flour, cocoa, salt, and baking soda. Gradually add flour mixture to butter mixture, alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in food coloring. Pour batter into prepared pans.
  4. Bake for 18 to 23 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. Spread Mississippi Mud Filling between layers. Spread White Chocolate Cream Cheese Frosting over top and sides of cake. Cover and refrigerate for up to 3 days.
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Mississippi Mud Filling
Makes about 2½ cups
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Ingredients
  1. 1 (8-ounce) container frozen whipped topping, thawed
  2. 1 (7-ounce) jar marshmallow crème
  3. 4 ounces cream cheese, softened
  4. 1 cup toasted chopped pecans
Instructions
  1. In a medium bowl, beat whipped topping and next 2 ingredients at medium speed with a mixer until combined. Stir in pecans. Cover and refrigerate for up to 3 days. Let come to room temperature before using.
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White Chocolate Cream Cheese Frosting
Makes about 5 cups
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Ingredients
  1. 4 (1-ounce) squares white chocolate, chopped
  2. ¼ cup heavy whipping cream
  3. 1 cup butter, softened
  4. 1 (8-ounce) package cream cheese, softened
  5. 5 cups confectioners’ sugar
Instructions
  1. In a small saucepan, cook white chocolate and cream over low heat, stirring frequently, until chocolate is melted and mixture is smooth. Remove from heat, and let cool for 30 minutes.
  2. In a large bowl, beat butter and cream cheese at medium speed with a mixer until fluffy. Add white chocolate mixture, beating until smooth. Gradually beat in confectioners’ sugar.
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