Mardi Gras King Cake

You can’t tell me that you are living life to the fullest if you haven’t visited New Orleans. That city has its own vibe and beat, and today I want to share one of the most traditional desserts that I have tried and loved there. Mardi Gras King Cake is not just a cake; it has its own cultural identity, and no Mardi Gras celebration is complete without it. Here is my delicious version, with soft, pillowy dough and lots of brown sugar cinnamon filling!

Making King Cake is now both a tradition and an industry. And there is no other place like New Orleans for consuming this pastry. I loved it so much that I also created a King Poke Cake, in beautiful pastel colors of purple, green, and yellow.

This cake is colorful, delicious, and stunning. My kids absolutely love decorating it, and they are so excited to see who gets the baby figurine commemorating the three kings who found the babe in the manger. With this foolproof recipe, you will learn that you do not need to travel to New Orleans to enjoy it. It is so easy to make at home, and if I were you, I would make two, to freeze one for later. It’s just so good!

Why you will love this recipe 

• Share a fun tradition: This cake is a great way to share one. Hide a small figurine of a baby, a pea, or a bean inside the cake. The person who finds it in their serving will hold the next party or bring the pastry next time. It gives guests another reason to enjoy the party!
• It also tastes delicious: This cake is like a large cinnamon roll coated in sweet glaze. It’s tender and fluffy, with a buttery cinnamon brown sugar filling.
• It’s beautiful, too: The vibrant colors make this cake a showstopper. I usually color the icing in purple, green, and yellow, the traditional colors used for Mardi Gras.
• Versatile: This is an easy-to-make dessert, and also versatile. I like that it can be customized. You can decide on what type of filling you want. I suggest trying pistachio butter and chopped pistachios.

What you will need

For The Dough 

• Wet ingredients: Sour cream adds moisture and soft, luxurious richness. Greek yogurt helps make a lighter, fluffier, and tender crumb. The egg adds richness to the batter while also helping build structure and provide leavening. I use unsalted butter for a rich, buttery taste without worrying about the salt and water content in salted butter. 
• Dry ingredients: I use all-purpose flour for a soft dough that is neither too dense nor too chewy, yet has enough gluten to hold the cake together. Active dry yeast is the perfect leavening agent for making dough rise, yielding a light and airy texture that is slightly chewy, like brioche. 
• Seasonings: I use sugar for pure sweetness and to tenderize the dough while adding moisture. The salt enhances the flavors of all the other ingredients while balancing the sweetness.  
• For the filling: I use unsalted butter, softened to room temperature. Brown sugar provides clean sweetness, caramel flavor, and moisture, while ground cinnamon and nutmeg add warmth and a hint of spiciness. 

For the glaze

• Wet ingredients: Softened cream cheese gives this glaze a rich, tangy thickness that balances the sweetness of the sugar. Milk makes it creamier and richer-flavored than using water. 
• Seasonings: Powdered sugar provides sweetness with a velvety smooth texture. Pure vanilla extract adds a slightly floral taste without the bitterness that you get from vanilla flavoring. 
• Coloring: To color my glaze, I use green, purple, and gold gel food coloring, along with some golden sprinkles. 

How to make 

Mix the cream: First, I mix the butter, sugar, yogurt, sour cream, and salt in a medium saucepan over low heat, stirring often, until the butter melts. Then, I remove the mixture and let it cool to 110 degrees F on an instant thermometer. In the meantime, I mix the yeast with warm water and sugar and let it stand for 5 minutes. 

Knead the dough: Now, using a dough hook in my stand mixer, I combine the yeast mixture, sour cream mixture, a lightly beaten egg, and 1 cup of flour at medium speed until the ingredients start to come together. Then, I reduce the speed to low and pour in another cup of flour, letting it combine before turning the speed to low and adding the last cup of flour. If it is still too sticky, I add another half cup of flour and knead for 10 minutes until smooth and elastic. 

Let it rise: Next, I place the dough in a lightly greased large bowl, cover it with plastic wrap, and let it rise in a warm place for about an hour, or until it doubles in size. 

Make the filling: First, I mix the sugar, nutmeg, and cinnamon in a small bowl. Then I divide the dough in half, roll each piece into a long rectangle, spread softened butter on each rectangle, leaving a 1-inch border all around, and sprinkle the cinnamon sugar on top. 

Form the cake: Before I begin, I line a baking sheet with parchment paper. Then, I roll up the rectangles, starting with the long sides, to make two long logs. I place one on the baking sheet with the seam facing down and place the other one right next to it. After pinching the tops together, I twist the logs around each other to create a braided look, then bring the ends together to form a ring, sealing them well. 

Let it rise again: Finally, I cover the cake with plastic wrap or a clean kitchen towel, place it in a warm spot for 30 minutes or until it has almost doubled in size, and preheat the oven to 375 degrees F.

Bake the cake: Now, I bake the cake for 15 to 20 minutes or until it is golden. After, I remove it and let it cool while I make the glaze. 

Make the glaze: Mix the powdered sugar, milk, vanilla, and cream cheese until smooth. Then I divide it into 3 small bowls and add a few drops of each food coloring gel, stirring until well combined. 

Garnish the cake: Once the cake is completely cool, I pour the glaze over the cake evenly, alternating colors, and garnish it with golden sprinkles. 

Set and serve: Finally, I let the glaze harden before serving. 

Expert tip

When and where to place the “baby.”

If I am using a walnut, pecan, or bean for the “baby”, I have to make sure it is noticeable so the guest who finds it will know that it is actually the “prize” that they are looking for. If I am using a plastic baby, I cannot add it until after the cake is done. I usually just push it into the cake from the top before drizzling on the glaze. Nobody will see it anyway. But some people like to cut a slice under the cake and slide it in. No matter what, just make sure everyone knows to look out for the “baby” so nobody cracks a tooth or chokes on it. 

More tips to consider:

• Use a pizza cutter to cut the dough in half more easily. 
• It can also be made without braiding it. Just roll it into a big log.
• Use an extra-large baby to make sure nobody swallows it. 
• Be sure the sour cream, yogurt, butter, egg, and cream cheese are all at room temperature. 
• Also, check that the yeast is fresh and active.  

Recipe variations and add-ins:

• Super simple cake: Want a super simple and fast king cake? Buy 2 cans of Pillsbury cinnamon rolls, put them on their sides, squish them together to form a circle, and bake them on a sheet pan lined with parchment paper for 15 minutes at 375 degrees F. Then, cover them in the glaze that comes with it, dyed with food coloring gel. 
• Make it a bundt cake: This beauty can also be made into a bundt cake using a traditional box cake filling. Try it with white cake mix, and add a layer of the filling in the middle for a cinnamon-sugar surprise. Then, just decorate the top with glaze and add the baby inside somewhere. 
• Other frosting: Instead of this deliciously light glaze, I sometimes use my rich, decadent cream cheese frosting. It is sweet, tangy, and easy to make. 
• Fruity filling: Use a fruit filling in the middle to make this king cake extra tasty. My homemade apple pie filling is perfect for this. 
• Caramel sauce: I also like to drizzle some of my caramel sauce onto the cinnamon sugar in the middle of this king cake to make it even more scrumptious. 
• Creamier filling: Make the filling even creamier by mixing in a brick of softened cream cheese instead of butter. 

Serving suggestions:

This Mardi Gras king cake is a traditional cake served during the Mardi Gras season, from Twelfth Night through Fat Tuesday. It lasts 43 days and is celebrated with parades and lots of delicious food worldwide, especially in New Orleans, Louisiana. I like to serve my cake with Creole and Cajun dishes like my slow cooker jambalaya made with sausage, chicken, and veggies, or my shrimp Creole that will knock your socks off!

This Cajun shrimp and sausage recipe is a quick, one-pan meal packed with shrimp, Andouille sausage, Cajun seasoning, and veggies. Anyone can make it in minutes for a hearty, flavorful dinner. Or you can just serve this cake with a po’boy or one of my slow-cooker French dip sandwiches. They are so juicy and delicious, they go with anything. 

How to store leftovers:

• Refrigerate: Leftovers can be left in a sealed package at room temp for 3 to 5 days or in the fridge for 7 to 10 days.   
• Freezing: To freeze, I wrap my leftovers in plastic and put them in freezer bags where they can stay frozen for up to 6 months.   
• Defrost: I thaw my frozen leftovers overnight in the refrigerator for the best taste and texture.

Frequently asked questions

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