Mardi Gras King Cake

King Cake creates a soft, buttery brioche-style cake filled with cinnamon sugar and decorated with festive purple, green, and gold colored sugars. Perfect for Mardi Gras celebrations from Epiphany through Fat Tuesday!

Why You’ll Love This Recipe

Soft, fluffy, and filled with sweet cinnamon flavor, then topped with a creamy glaze and festive purple, green, and gold sugar. Each slice is rich, tender, and perfect for celebrating Mardi Gras with friends and family. Fun to make and even more fun to share, it’s a classic treat that brings a little New Orleans magic to the table.

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Ingredient List

For the Dough

• 1 cup warm milk (about 110°F / 43°C)
• 2¼ teaspoons active dry yeast (1 packet)
• ½ cup granulated sugar
• ½ cup unsalted butter, melted and cooled slightly
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 4–4½ cups all-purpose flour

For the Filling (Optional but Traditional)

• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• 1 tablespoon ground cinnamon

For the Icing

• 2 cups powdered sugar
• 2–3 tablespoons milk
• ½ teaspoon vanilla extract

For the Decorative Sugars (Traditional Colors)

• Green sanding sugar
• Purple sanding sugar
• Gold sanding sugar

Optional Add-Ins

• Raisins or currants
• Chopped pecans or almonds
• A small plastic baby or trinket (traditionally hidden inside the cake)

Why These Ingredients Work

The warm milk and yeast create that beautiful, airy texture that makes King Cake so special—it’s like a sweet bread that’s tender and light. Butter and eggs give the dough richness and that golden color we all love.

The cinnamon-sugar filling is what makes every bite irresistible—it melts into sweet, spicy swirls throughout the cake. Vanilla extract adds warmth and depth to both the dough and icing.

The three colored sugars aren’t just pretty—they represent justice (purple), faith (green), and power (gold) in Mardi Gras tradition.

That simple powdered sugar icing acts as the perfect glue for all those festive colors and adds just the right amount of sweetness!

Essential Tools and Equipment

• Large mixing bowl
• Small bowl for activating yeast
• Wooden spoon or stand mixer with dough hook
• Clean kitchen towel or plastic wrap
• Rolling pin
• Parchment paper
• Large baking sheet or round cake pan
• Whisk for icing
• Aluminum foil (optional, for tenting)

How To Make King Cake

Step 1: Activate the Yeast

In a small bowl, stir together the warm milk and yeast. Let it sit for 5–10 minutes until it gets foamy and bubbly on top. This tells you the yeast is alive and ready to work its magic! If it doesn’t foam, your milk might have been too hot or too cold—start over with fresh yeast.

Step 2: Mix the Dough

In a large bowl, combine the sugar, melted butter, eggs, vanilla, and salt. Give it a good stir, then add your foamy yeast mixture. Gradually add 4 cups of flour, stirring as you go until a soft, slightly sticky dough forms. Don’t dump all the flour in at once.

Step 3: Knead the Dough

Turn your dough onto a well-floured surface and knead for 6–8 minutes until it’s smooth, elastic, and springs back when you poke it. This is where the magic happens! If the dough sticks to your hands, add flour 2 tablespoons at a time.

Step 4: First Rise

Place your dough in a greased bowl, turning it once to coat all sides. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1–1½ hours, or until it’s doubled in size. I like to put mine in the oven (turned OFF!) with just the oven light on—it creates the perfect warm environment.

Step 5: Prepare the Filling

While your dough is rising, mix together the softened butter, sugar, and cinnamon in a small bowl until it’s crumbly and fragrant. This filling is what takes King Cake from good to AMAZING!

Step 6: Shape the Cake

Punch down your risen dough (so satisfying!) and turn it onto a floured surface. Roll it into a large rectangle, about 12×18 inches. Spread the cinnamon-sugar filling evenly over the dough, leaving about a ½-inch border. Now roll the dough lengthwise into a tight log, pinching the seam to seal. Shape the log into a large oval and pinch the ends together firmly—you want that classic ring shape!

Step 7: Second Rise

Place your shaped cake on a parchment-lined baking sheet or in a greased round cake pan. Cover it again and let it rise for 30–45 minutes until it’s nice and puffy. This second rise is crucial for that soft, pillowy texture!

Step 8: Bake

Bake at 350°F (175°C) for 25–30 minutes, until the top is golden brown and gorgeous. If it’s browning too quickly, just tent it lightly with aluminum foil. You’ll know it’s done when it sounds hollow when tapped and smells absolutely incredible.

Step 9: Make the Icing

While your cake cools, whisk together the powdered sugar, milk, and vanilla until smooth and pourable. You want it thick enough to coat the back of a spoon but thin enough to drizzle.

Step 10: Decorate

Once your cake has cooled for about 10 minutes (it should be barely warm), drizzle that beautiful icing all over the top. Work quickly and sprinkle the green, purple, and gold sanding sugars in alternating stripes or sections before the icing sets. This is where it becomes a true King Cake!

You Must Know

Your ingredients MUST be at the right temperature! Room temperature eggs mix better and create a more tender crumb, and your milk needs to be warm but not hot—110°F is perfect. Too hot and you’ll kill the yeast; too cold and it won’t activate. Also, the dough must rise twice—don’t skip that second rise or you’ll end up with a dense cake instead of a fluffy one!

Personal Secret: I always add a tiny pinch of nutmeg to my cinnamon filling—it’s not traditional, but it adds this warm, mysterious flavor that people can never quite identify but absolutely love. It’s my little signature touch!

Pro Tips & Cooking Hacks

• Test your yeast first: If you’re not sure your yeast is fresh, proof it in the warm milk with a pinch of sugar. If it doesn’t foam after 10 minutes, buy new yeast.
• Don’t over-flour: Too much flour makes a dry, tough cake. Add just enough so the dough is workable.
• Use a stand mixer: If you have one, use the dough hook attachment to knead—it saves your arms and ensures perfect texture.
• Brush with butter: For extra richness, brush the warm baked cake with melted butter before adding the icing.
• Seal those ends well: When forming the oval, really pinch and tuck those ends together, or they’ll separate during baking.
• Common mistake to avoid: Don’t let the dough rise too long or it’ll develop a yeasty, beer-like flavor. Stop when it’s just doubled.

Flavor Variations / Suggestions

• Cream Cheese Filling: Mix 8 oz softened cream cheese with ¼ cup sugar and spread over the dough before rolling—it’s like having cheesecake inside your King Cake!
• Praline King Cake: Add chopped pecans and a drizzle of caramel to the filling for that New Orleans praline vibe.
• Lemon Glaze: Add lemon zest and lemon juice to your icing for a bright, citrusy twist.
• Chocolate Chip: Sprinkle mini chocolate chips over the cinnamon filling before rolling.
• Apple Cinnamon: Add finely diced apples sautéed with a bit of butter to the filling.
• Almond: Add ½ teaspoon almond extract to the dough and sprinkle sliced almonds on top.

Make-Ahead Options

Overnight Method: After shaping the cake, cover it tightly and refrigerate overnight. In the morning, let it sit at room temperature for 30 minutes, then let it rise until puffy (about 45 minutes) before baking.

Freeze the Dough: You can freeze the shaped, unrisen dough for up to 1 month. Thaw in the refrigerator overnight, then let it come to room temperature and complete the second rise before baking.

Bake Ahead: The baked, undecorated cake freezes beautifully for up to 2 months. Wrap it tightly in plastic wrap and foil. Thaw completely, then warm slightly and add the icing and sugars fresh.

Recipe Notes & Baker’s Tips

• The dough should be soft and slightly sticky—this makes for a tender cake. Don’t be tempted to add too much flour.
• If you’re hiding the plastic baby, insert it from the bottom AFTER baking and let the cake cool first. Never bake it inside (it can melt) and always warn your guests it’s there!
• The traditional way to serve is that whoever gets the slice with the baby has to buy or make the next King Cake!
• King Cake season runs from January 6th (Epiphany/King’s Day) through Mardi Gras Day, but honestly, it’s delicious any time of year.
• For extra festive flair, you can pipe the icing in decorative patterns instead of just drizzling.

Serving Suggestions

Serve this beauty as the centerpiece of your Mardi Gras party! It’s perfect with hot coffee in the morning or cold milk as an afternoon treat. I love slicing it and serving it on colorful plates with extra napkins (that icing can get messy—but that’s part of the fun!). Pair it with jazz music, good friends, and maybe a hurricane cocktail for the adults. It’s also wonderful for breakfast, brunch, or dessert. Don’t forget to tell everyone to watch for the baby before they bite down!

How to Store Your King Cake

Room Temperature: Store covered at room temperature for up to 3 days. It’s actually best on day two when the flavors have melded together!

Refrigerator: If your kitchen is very warm or if you’ve added cream cheese filling, refrigerate for up to 5 days. Bring to room temperature or warm slightly before serving.

Freezer: Wrap tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw at room temperature for several hours. The icing and colored sugars can be added after freezing and thawing if you prefer.

Reheating: Warm individual slices in the microwave for 10-15 seconds to bring back that just-baked softness!

Allergy Information

Contains: Wheat (gluten), dairy (milk, butter), eggs

Dairy-Free Option: Use plant-based milk (almond or oat work great) and vegan butter in equal amounts.

Egg-Free: This is tricky since eggs provide structure in enriched doughs. You could try using flax eggs (3 tablespoons ground flaxseed + 9 tablespoons water), but the texture will be different.

Gluten-Free: Use a 1:1 gluten-free baking flour blend designed for yeast breads. Results may vary, and you may need to adjust rising times.

Nut-Free: Simply omit the optional nuts. Make sure your decorative sugars don’t contain nut products.

Questions I Get Asked A Lot

Can I make this without a stand mixer?

Absolutely! This recipe works perfectly by hand. You’ll just need to knead the dough a bit longer (about 8-10 minutes) until it’s smooth and elastic. It’s a great arm workout!

My dough didn’t rise—what happened?

The most common culprit is dead yeast or water that was too hot (over 120°F kills yeast). Make sure your yeast is fresh and your milk is just warm to the touch, like a comfortable bath. Also, drafty or cold kitchens can slow rising—find a warm spot or use the warm oven trick!

Do I have to use the plastic baby?

Not at all! It’s a fun tradition, but completely optional. Some people use a dried bean, a pecan, or just skip it entirely. If you do use one, ALWAYS warn your guests and never give it to young children who might swallow it.

Can I skip the filling?

You can, but I really don’t recommend it! The cinnamon-sugar filling is what makes King Cake special and keeps it from being just sweet bread. It adds moisture, flavor, and those beautiful swirls. But if you must, you can make it plain—just brush the dough with melted butter before rolling.

Help! My icing is too thick (or too thin)!

Too thick? Add milk one teaspoon at a time until it’s drizzle-able. Too thin? Whisk in more powdered sugar a tablespoon at a time. You want it to be the consistency of honey—it should flow but not run right off the cake.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear about your King Cake adventures and see pictures of your beautiful creations.