Mardi Gras King Cake Recipe: A Sweet, Colorful, and Festive New Orleans Tradition
Mardi Gras King Cake is more than just a dessert—it’s a symbol of celebration, culture, and community. Traditionally enjoyed between Epiphany and Fat Tuesday, this New Orleans classic is a soft, sweet yeasted dough filled with cinnamon sugar or cream cheese, braided or twisted into a ring, and decorated with vibrant purple, green, and gold sugar. At the heart of the tradition is a hidden plastic baby inside the cake—whoever finds it is said to host the next party. With its tender crumb, warm spices, and festive flair, King Cake brings joy to every slice.
What Makes This Dessert Special?
The King Cake is special not only for its taste but for the tradition it carries. It’s soft, lightly sweet, and often filled with gooey cinnamon or tangy cream cheese. But what really makes it stand out is its connection to Mardi Gras—a time of indulgence, fun, and community. It’s a centerpiece dessert meant to be shared, with festive sugar colors symbolizing justice (purple), faith (green), and power (gold). Making it from scratch adds an extra layer of meaning and flavor.
Cooking Time
- Prep Time: 30 minutes
- Rising Time: 1.5 to 2 hours
- Cook Time: 25–30 minutes
- Total Time: 2.5 to 3 hours
- Servings: 10–12
Ingredients
For the Dough
- ½ cup warm milk (110°F)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- ½ teaspoon salt
- 2 ¾ to 3 cups all-purpose flour
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
For the Filling (Classic Cinnamon)
- ⅓ cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter
(Optional: Substitute with cream cheese filling—combine 8 oz cream cheese, ¼ cup sugar, and 1 tsp vanilla.)
For the Icing
- 1 ½ cups powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
For Decoration
- Purple, green, and gold sanding sugar
- Plastic baby (optional)
Instructions
1. Prepare the Dough
In a large mixing bowl, combine the warm milk and yeast. Let sit for 5 minutes until foamy. Add sugar, eggs, melted butter, salt, cinnamon, nutmeg, and 2 ½ cups of flour. Mix until a soft dough forms. Knead by hand or with a dough hook, adding more flour as needed, for about 8–10 minutes until smooth and elastic. Cover and let rise in a greased bowl for 1 to 1.5 hours, or until doubled in size.
2. Roll and Fill
Once risen, punch down the dough and turn it out onto a lightly floured surface. Roll it into a large rectangle (about 10×20 inches). Spread the melted butter across the dough, then sprinkle the cinnamon-sugar mixture evenly over it. Roll the dough up tightly from the long side, then form a ring, pinching the ends together. Transfer to a parchment-lined baking sheet.
3. Final Rise and Bake
Cover the dough ring loosely and let it rise for 30–45 minutes until puffy. Preheat your oven to 350°F (175°C). Bake the cake for 25–30 minutes, or until golden brown. Let it cool completely before decorating.
4. Ice and Decorate
Mix the powdered sugar, vanilla, and milk to form a thick glaze. Drizzle the icing over the cooled cake and immediately sprinkle with purple, green, and gold sugars in alternating sections. If desired, insert a plastic baby into the underside of the cake before serving.
Variations
- Cream Cheese Filling: Swap cinnamon sugar with sweetened cream cheese for a tangier twist.
- Fruit-Filled: Add fruit preserves like raspberry or apricot with the cream cheese.
- Mini King Cakes: Divide the dough into smaller portions to create personal-sized cakes.
- Savory Version: Skip the sugar and fill with sausage, cheese, or spinach for a savory spin.
Equipment You’ll Need
- Mixing bowls
- Electric mixer with dough hook (or knead by hand)
- Measuring cups and spoons
- Rolling pin
- Baking sheet
- Parchment paper
- Whisk or spoon for glaze
Nutritional Information (Per Slice, based on 12 servings)
- Calories: ~280
- Fat: 9g
- Carbohydrates: 42g
- Sugar: 22g
- Protein: 4g
(Values will vary based on filling and icing amount.)
Storage Tips
- Room Temperature: Store covered at room temp for up to 3 days.
- Refrigeration: For cream cheese-filled versions, refrigerate and bring to room temp before serving.
- Freezing: Freeze the un-iced cake for up to 1 month. Thaw, glaze, and decorate before serving.
My Cooking Experience
With over 4 years of baking and recipe development, I’ve made King Cakes for both traditional and personal celebrations. The joy of making it from scratch—watching the dough rise, adding your favorite filling, and decorating it with colorful sugars—never gets old. It’s one of those recipes that feels like a project, but the results are so rewarding. It’s fun, festive, and filled with heritage.
Conclusion
Mardi Gras King Cake is a must-have during Carnival season. Whether you stick to the traditional cinnamon-sugar version or try something new, this vibrant, flavorful cake brings people together and adds celebration to any table. Make it for a Mardi Gras party or simply to share a sweet tradition at home. With its soft interior, colorful finish, and rich cultural roots, this cake is a delicious way to keep the spirit of Mardi Gras alive.
Mardi Gras King Cake
Ingredients
Method
- In a large mixing bowl, combine the warm milk and yeast. Let sit for 5 minutes until foamy. Add sugar, eggs, melted butter, salt, cinnamon, nutmeg, and 2 ½ cups of flour. Mix until a soft dough forms. Knead by hand or with a dough hook, adding more flour as needed, for about 8–10 minutes until smooth and elastic. Cover and let rise in a greased bowl for 1 to 1.5 hours, or until doubled in size.
- Once risen, punch down the dough and turn it out onto a lightly floured surface. Roll it into a large rectangle (about 10×20 inches). Spread the melted butter across the dough, then sprinkle the cinnamon-sugar mixture evenly over it. Roll the dough up tightly from the long side, then form a ring, pinching the ends together. Transfer to a parchment-lined baking sheet.
- Cover the dough ring loosely and let it rise for 30–45 minutes until puffy. Preheat your oven to 350°F (175°C). Bake the cake for 25–30 minutes, or until golden brown. Let it cool completely before decorating.
- Mix the powdered sugar, vanilla, and milk to form a thick glaze. Drizzle the icing over the cooled cake and immediately sprinkle with purple, green, and gold sugars in alternating sections. If desired, insert a plastic baby into the underside of the cake before serving.
Notes
- Room Temperature: Store covered at room temp for up to 3 days.
- Refrigeration: For cream cheese-filled versions, refrigerate and bring to room temp before serving.
- Freezing: Freeze the un-iced cake for up to 1 month. Thaw, glaze, and decorate before serving.
