If you’re on the hunt for a truly festive and delightful treat, I’m so excited to share this Mardi Gras King Cake Recipe with you! It’s the kind of cake that brings color, tradition, and a little fun to any celebration, but especially during Carnival season. When I first tried making this, I was blown away by how tender, flavorful, and downright irresistible it turned out. Stick with me — I’ll walk you through every step, and soon you’ll be the Mardi Gras king or queen of your own kitchen!
Why You’ll Love This Recipe
- Classic Flavor & Texture: You’ll get a soft, pillowy dough that melts in your mouth, balanced with a sweet, cinnamon-y or creamy filling that’s just perfect.
- Two Filling Options: Whether you’re a fan of cinnamon sugar or cream cheese, this recipe has you covered—and both are incredible.
- Fun & Festive Presentation: The traditional purple, green, and gold sugar topping instantly makes it party-ready and wonderfully eye-catching.
- Make-Ahead Friendly: You can prep ahead by refrigerating dough overnight or even freeze leftover cake, so you can enjoy Mardi Gras vibes any time.
Ingredients You’ll Need
The ingredients here come together to create that perfect balance of sweet, soft, and rich. I like to use fresh, quality dairy and real vanilla extract when I make this—it really makes a difference, trust me. Also, when choosing flour, I stick to all-purpose for that perfect chewiness.
- Milk: Whole milk works best to create a tender, rich dough.
- Salted Butter: Using salted instead of unsalted adds subtle depth—but you can adjust salt accordingly if substituting.
- Salt: Enhances flavor and balances the sweetness.
- Warm Water: Activates the yeast and keeps the dough soft.
- Granulated Sugar: Divided for yeast activation and sweetness in dough.
- Active Dry Yeast: Essential for that beautiful rise and airy texture.
- Eggs: Add richness and help bind the dough.
- Vanilla Extract: Brings warm aroma and depth to the dough and filling.
- All-Purpose Flour: Provides structure while keeping the dough tender.
- Cinnamon & Sugars (for cinnamon filling): Classic combo for the perfect sweet-spice ribbon inside.
- Cream Cheese & Powdered Sugar (for cream cheese filling): Smooth and luscious option that contrasts beautifully with the dough.
- Powdered Sugar, Lemon Juice, Milk, Butter, Vanilla (for frosting): Sweet but tangy glaze that makes this cake shine.
Variations
I love how versatile this Mardi Gras King Cake Recipe can be! Whether you want to experiment with fillings or adjust for dietary needs, there’s room to make this your own in the best way.
- Fruit-Filled Variation: I once mixed cream cheese with some chunky strawberry pie filling inside, and it was incredible—like a fruity surprise in every bite.
- Gluten-Free Adjustment: Using a gluten-free flour blend works too if you’re careful with moisture levels, though the texture will differ slightly.
- No-Braid Version: If braiding feels intimidating, just roll the dough into a log after spreading filling—still delicious and simpler.
- Instant Yeast Method: Swap active dry yeast for instant yeast and adjust rising times for a quicker prep.
How to Make Mardi Gras King Cake Recipe
Step 1: Warm & Activate Your Ingredients
Start by heating your milk and butter together just until melted—about 60 to 90 seconds in the microwave does the trick. Add salt and let the mixture cool until it’s warm, not hot, ideally between 120° and 130°F. Meanwhile, whisk together warm water, a bit of sugar, and yeast in a bowl. You’ll know it’s ready when the yeast becomes foamy after 5 to 10 minutes. This step is so key — skip it, and your dough might not rise as beautifully.
Step 2: Mix & Knead Your Dough to Soft Perfection
Once your yeast is bubbly, combine it with the warm milk and butter, remaining sugar, eggs, vanilla, and a cup of flour. Mix well and then gradually add more flour while kneading, either with a dough hook or by hand. You’ll want a soft dough that just starts pulling away from the bowl but isn’t stiff. I usually knead about 5 minutes on medium speed or 8–10 by hand. If it’s too sticky, handfuls of flour can help—but don’t overdo it; a softer dough means a more tender king cake.
Step 3: First Rise & Prepare Filling
Shape your dough into a smooth ball, place it in a lightly oiled bowl, and cover with plastic wrap. Let it hang out in a warm spot for 1 to 2 hours where it will puff right up and double in size. While it’s rising, mix up your filling—whip the cinnamon filling together or beat the cream cheese filling until silky smooth. Easy to prepare in advance too, if you want to spread out your work.
Step 4: Shape, Fill, Twist & Second Rise
After the dough has risen, punch it down and cut it in half—this recipe yields two delicious king cakes! Roll each half out to roughly 10×16 inches, then slice lengthwise into two strips. Spread your filling generously on each strip (this is my favorite part), then roll into logs like cinnamon rolls. Twist the two logs into a braid or rope, form an oval, and pinch the ends together. Place it on a parchment-lined baking sheet and cover lightly with plastic wrap for about 30-45 minutes so it becomes nice and puffy before baking.
Step 5: Bake to Golden Goodness
While your dough is doing its final rise, preheat your oven to 350°F. Bake each cake for 25-30 minutes until they turn a beautiful golden brown. If you have a digital thermometer, aim for an internal temperature of 190° to 195°F. Let them cool completely before moving on to frosting—patience here pays off with that perfect glaze finish!
Step 6: Frost & Decorate with Mardi Gras Spirit
Make your frosting by whisking powdered sugar, milk, melted butter, lemon juice, and vanilla until smooth and pourable—but still thick enough to coat. Stick a tiny plastic baby doll inside each cake (this is such a fun tradition!), then drizzle the frosting generously on top. While the frosting is still wet, sprinkle your purple, green, and gold sugar for that iconic Mardi Gras look. This part makes your kitchen smell like a party!
Pro Tips for Making Mardi Gras King Cake Recipe
- Perfect Dough Consistency: I discovered that adding flour gradually is crucial—you want the dough soft and slightly tacky, not stiff, for that delicate crumb.
- Yeast Activation: Always proof your yeast first—it ensures your cake will rise beautifully every time without that funky yeasty taste.
- Filling Tricks: Spread cream cheese filling evenly but avoid overstuffing, which can cause leaking during baking—a little goes a long way!
- Glaze Timing: Apply the frosting and colored sugar while the frosting is still wet for vibrant colors that stick perfectly without melting away.
How to Serve Mardi Gras King Cake Recipe
Garnishes
I usually keep it traditional with the purple, green, and gold sparkling sugar—it’s colorful and festive without overpowering the cake. Sometimes, I like to add a few edible glitter sprinkles to give it a little extra Mardi Gras sparkle. It’s such a joy when those colors pop against the creamy frosting!
Side Dishes
This cake shines best as a star on its own, but if you want to go the extra mile, pair it with a robust cup of coffee or a spicy chai tea. For a full brunch spread, I love serving it alongside fresh fruit and perhaps some creamy scrambled eggs—balance is everything, right?
Creative Ways to Present
For special Mardi Gras parties, I like to place the king cake on a vibrant platter surrounded by beads and little masks for that fun NOLA vibe. Cutting the cake in the shape of a circle and serving slices with colorful napkins really amps up the celebration. You can even hide several babies to multiply the fun and surprises at your gathering.
Make Ahead and Storage
Storing Leftovers
My family usually doesn’t have leftovers, but when I do, I wrap the cake tightly with plastic wrap and store it at room temperature up to 3 days. If it lasts longer, I pop it in the fridge, well-covered, for up to a week to keep it fresh without drying out.
Freezing
Great news: this Mardi Gras King Cake Recipe freezes beautifully. Just wrap it tightly in plastic wrap, then place in an airtight container or freezer bag. When you want to enjoy it again, thaw on the countertop for a couple of hours—like magic, it’s almost as fresh as the day you baked it.
Reheating
If you want a fresh-baked feel, warm leftover slices in the microwave for 10-15 seconds or pop them in a 300°F oven wrapped in foil for about 5-10 minutes. It revives the tender crumb and makes the frosting a little melty and irresistible once more.
FAQs
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Can I make just one King Cake or do I have to make two?
Absolutely! This recipe yields two cakes, but you can easily halve the ingredients if you want just one. Just remember to adjust your filling amounts accordingly so you don’t run short or have too much leftover.
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What do I do if my dough is too sticky?
Don’t panic! This dough should be soft, but if it’s super sticky and hard to handle, sprinkle in flour a tablespoon at a time while kneading until workable. I found that too much flour makes the cake dense, so add just enough.
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Can I use instant yeast instead of active dry?
Yes! When using instant yeast, mix it into the flour and sugar before adding liquids. The rise time will be quicker, and you can refrigerate the dough overnight for convenience. I’ve had great success this way.
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How do I hide the baby in the cake?
After the cake is baked and cooled, gently push a small plastic baby figurine into the bottom or side of the cake, somewhere it won’t be obvious but still safe. Traditionally, whoever finds the baby is declared king or queen of the day!
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Can I make this cake vegetarian or allergen-friendly?
This recipe is naturally vegetarian, but for allergen concerns like dairy or eggs, you could try using plant-based butter and egg substitutes. Just note that texture and flavor may shift, so experiment and see what works best for you.
Final Thoughts
This Mardi Gras King Cake Recipe really holds a special place in my heart because it brings the joy and tradition of New Orleans right into my kitchen—and can bring it to yours, too! The mix of soft dough, sweet fillings, and that colorful glaze always impresses family and friends. So whether it’s your first time or you’re a seasoned baker, I wholeheartedly recommend giving this recipe a go. You’ll love the smiles it inspires, and hey — who wouldn’t want to be king or queen for the day?
Print
Mardi Gras King Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 55 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
Experience the festive spirit of Mardi Gras with this classic King Cake recipe featuring a soft, sweet yeast dough filled with either rich cinnamon or creamy cream cheese filling. Braided into a beautiful oval shape, baked to a golden brown, and topped with a luscious vanilla-lemon glaze and colorful Mardi Gras sugar, this traditional cake brings vibrant flavor and celebration to any occasion. Perfect for sharing, this King Cake is both a delicious treat and a centerpiece for your festivities.
Ingredients
Dough
- 1 cup milk
- 1/4 cup salted butter
- 1 1/2 teaspoons salt
- 2/3 cup warm water
- 1/2 cup granulated sugar, divided
- 1 tablespoon active dry yeast
- 2 large eggs, beaten
- 2 teaspoons vanilla extract
- 5 to 5 1/2 cups all-purpose flour (705g to 776g), spooned & leveled
Full Batch Cinnamon Filling Option
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 1/2 cup all-purpose flour (68g)
- 2 teaspoons ground cinnamon
- 4 tablespoons salted butter, melted
Full Batch Cream Cheese Filling Option
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 2 tablespoons salted butter, softened
- 1 teaspoon vanilla extract
Frosting
- 2 cups powdered sugar
- 3 tablespoons milk
- 1 tablespoon salted butter, melted
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Prepare the dough base: Heat the milk and butter together in a microwave-safe bowl for 60-90 seconds until butter is melted. Stir in salt and let the mixture cool to about 120° to 130°F, just warm enough to activate yeast without killing it.
- Activate the yeast: In a separate bowl, combine warm water, 1 tablespoon of sugar, and active dry yeast. Stir gently and allow to rest for 5-10 minutes until the yeast becomes foamy, indicating it is active and ready.
- Mix and knead the dough: Once yeast is foamy, add the warm milk-butter mixture, remaining sugar, beaten eggs, vanilla extract, and one cup of flour. Mix thoroughly, then gradually add the remaining flour while kneading with a dough hook on medium speed for 5 minutes, or by hand for 8-10 minutes until the dough is soft but not sticky and pulls away from the bowl’s sides.
- First rise: Transfer the dough onto a floured surface and knead briefly to form a smooth ball. Lightly oil a clean bowl, place the dough in it, turn once to coat with oil, cover with plastic wrap, and let it rise in a warm spot for 1-2 hours until doubled in size.
- Prepare the fillings: For cinnamon filling, mix brown sugar, granulated sugar, flour, cinnamon, and melted butter until combined. For cream cheese filling, beat cream cheese, powdered sugar, softened butter, and vanilla until smooth. Use half quantities if only filling one cake.
- Shape the cakes: Line two baking sheets with parchment paper. Once dough has doubled, punch it down and divide in half. Roll each half into a 10×16-inch rectangle on a floured surface and cut each rectangle lengthwise to create two long strips. Spread chosen filling evenly over the dough strips, then roll them up tightly into cylinders like cinnamon rolls.
- Braid and second rise: Twist the two filled cylinders together into a rope braid. Transfer to prepared baking sheets, shaping into an oval, pinching ends to seal. Cover lightly with plastic wrap and let rise for 30-45 minutes until puffy.
- Bake the King Cake: Preheat oven to 350°F. Bake the cakes for 25-30 minutes until golden brown and the internal temperature registers 190° to 195°F. Remove from oven and cool completely on wire racks.
- Prepare frosting: Beat powdered sugar, milk, melted butter, lemon juice, and vanilla until smooth and pourable but thick enough to coat.
- Decorate the cake: Insert a plastic baby figurine into each cake by pressing it down to hide inside. Drizzle frosting over the cooled cakes and spread evenly. Immediately sprinkle with purple, green, and gold sugar while frosting is wet to ensure it sticks.
- Serve: Slice and serve. Tradition says whoever finds the baby piece is crowned king or queen for the day, making this a proudly shared celebration dessert.
Notes
- If dough feels too sticky, gradually add up to 1 cup additional flour to achieve a soft, workable dough. The dough should remain light and soft without being overly sticky.
- Store King Cake at room temperature in an airtight container for 2-3 days, or refrigerate up to 1 week. Ensure the cake is well covered to maintain freshness.
- To freeze, wrap the completely cooled cake tightly in plastic wrap and place in an airtight container. Freeze for up to 2-3 months. Thaw on the counter for 2-3 hours before serving.
- A pizza cutter eases dividing dough strips. Rolling pin and parchment paper are essential for rolling and baking.
- For instant yeast, combine instant yeast with 3 cups flour and sugar first, then add liquids and remaining flour. Knead until smooth and soft. Refrigerate for 1 hour until doubled instead of 1-2 hours at room temperature.
- Dough can be prepared a day ahead by refrigerating overnight, then brought to room temperature 1-2 hours before shaping and baking.
- Try various fillings like fruit pie fillings or German chocolate cake frosting for fun variations.
- Colored sugar can be purchased or homemade by mixing granulated sugar with a few drops of food coloring in a sealed jar, shaking until evenly dyed.
Nutrition
- Serving Size: 1 slice (approx. 1/20th of cake)
- Calories: 350
- Sugar: 25g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 55mg
