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Mardi Gras King Cake Recipe

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4.3 from 49 reviews

Celebrate Mardi Gras with this traditional King Cake recipe featuring a soft, braided dough filled with either cinnamon or cream cheese filling, topped with a sweet glaze and vibrant purple, green, and gold sugar. This festive cake is perfect for sharing and includes the fun tradition of hiding a baby figurine inside.

Ingredients

Dough

  • 1 cup milk
  • 1/4 cup salted butter
  • 1 1/2 teaspoon 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

  1. Prepare the Dough: Heat milk and butter in a microwave-safe bowl for 60-90 seconds until melted. Stir in salt and set aside to cool to 120°-130°F. Meanwhile, in a separate bowl, combine warm water, 1 tablespoon sugar, and active dry yeast. Let sit 5-10 minutes until foamy.
  2. Mix Dough Ingredients: Once yeast is foamy, add the milk-butter mixture, remaining sugar, beaten eggs, vanilla extract, and 1 cup flour. Mix well. Gradually add remaining flour, kneading with a dough hook on medium speed for 5 minutes (or 8-10 minutes by hand), until a soft dough forms that starts pulling away from the bowl sides. Add only an extra 1/2 cup flour if dough is very sticky.
  3. Knead and First Rise: Turn dough onto floured surface, knead a few times into a smooth ball. Lightly oil a bowl, place dough inside, cover with plastic wrap, and let rise in a warm place for 1-2 hours until doubled.
  4. Prepare Cinnamon Filling: Combine brown sugar, granulated sugar, flour, cinnamon, and melted butter in a bowl. Mix until combined. If making only one cake, use half the amounts.
  5. Prepare Cream Cheese Filling: Beat softened cream cheese, powdered sugar, softened butter, and vanilla extract in a bowl until smooth. Use half amounts for one cake.
  6. Shape the King Cakes: Preheat oven to 350°F. Punch down dough and divide in half. Roll one half into a 10×16-inch rectangle on a floured surface. Cut lengthwise into two long strips using a pizza cutter. Spread the cinnamon or cream cheese filling evenly over dough strips and roll into two cylinders. Twist the two logs together into a rope braid, shape into an oval, and pinch the ends to seal. Place on parchment-lined baking sheet. Repeat with second half of dough and filling. Cover lightly with plastic wrap and let rise 30-45 minutes until puffy.
  7. Bake the King Cakes: Bake in the preheated oven for 25-30 minutes until golden brown and internal temperature reads 190°-195°F. Remove and cool completely on wire racks.
  8. Prepare Frosting: Whisk powdered sugar, milk, melted butter, lemon juice, and vanilla extract until smooth and pourable but thick.
  9. Decorate and Serve: Insert a plastic baby figurine into each cake, pushing it well inside to hide. Drizzle frosting over cooled cakes and spread with a spatula for coverage. Immediately sprinkle with purple, green, and gold sugar before the frosting sets. Slice and serve— whoever finds the baby becomes king or queen for the day!

Notes

  • If dough is too sticky, add up to 1 full cup of additional flour carefully for a workable dough; keep dough as soft as possible for a tender texture.
  • Store King Cake at room temperature in an airtight container for 2-3 days or refrigerate up to 1 week.
  • Freeze wrapped King Cake for 2-3 months; thaw at room temperature 2-3 hours before serving.
  • Use a pizza cutter to divide dough neatly; rolling pin and parchment paper are essential tools.
  • For instant yeast, mix yeast with 3 cups flour and sugar first; add liquids and remaining ingredients after, then knead and refrigerate dough for 1 hour until doubled.
  • Dough can be refrigerated overnight and baked fresh the next day; allow to come to room temperature before shaping.
  • Experiment with fillings such as strawberry, cherry, blueberry pie fillings, apple pie filling, or chocolate frosting for variety.
  • Make colored sugar by mixing granulated sugar with a few drops of food coloring in a jar until evenly dyed; alternatively, colored sanding sugar is available at craft stores.

Find it online: https://deliciousyum.com/mardi-gras-king-cake-recipe/