Description
Mardi Gras King Cake is a traditional New Orleans dessert featuring a soft, braided yeast dough filled with either a cinnamon-sugar mixture or a luscious cream cheese filling. Topped with a sweet glaze and colorful purple, green, and gold sugar sprinkles, this festive cake celebrates the spirit of Mardi Gras and is perfect for sharing with family and friends.
Ingredients
Scale
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)
Cinnamon Filling (Full Batch)
- 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
Cream Cheese Filling (Full Batch)
- 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: Heat the milk and butter in a microwave-safe bowl for 60-90 seconds until warm but not boiling. Stir in the salt and set aside to cool until the temperature is about 120° to 130°F.
- Activate Yeast: In a separate bowl, combine warm water, 1 tablespoon granulated sugar, and active dry yeast. Stir and let it sit for 5-10 minutes until the yeast becomes foamy.
- Mix Dough Ingredients: Add the foamy yeast mixture, remaining sugar, beaten eggs, vanilla extract, and 1 cup of flour to the cooled milk mixture. Mix well. Gradually add the remaining flour 1 cup at a time while kneading with a dough hook or by hand, stopping when the dough is soft and begins to pull away from the bowl sides.
- Knead the Dough: Knead for 5 minutes using a mixer on medium speed or 8-10 minutes by hand until a smooth, soft dough ball forms.
- First Rise: Transfer the dough to a floured surface, knead a few more times, then place in a lightly oiled bowl. Cover with plastic wrap and let it rise in a warm place for 1-2 hours or until doubled in size.
- Prepare Filling: For cinnamon filling, mix brown sugar, granulated sugar, flour, cinnamon, and melted butter until combined. For cream cheese filling, beat softened cream cheese, powdered sugar, butter, and vanilla extract until smooth. Use half the amounts if making one cake.
- Shape the King Cakes: After dough has doubled, punch down and divide in half. Roll one half into a 10×16-inch rectangle, then cut lengthwise into two strips. Spread or crumble filling over strips, roll up into logs, and twist the two logs into a braid. Shape into an oval, pinch ends to seal, and transfer to parchment-lined baking sheets. Repeat with the other half. Cover and let rise for 30-45 minutes until puffy.
- Bake: Preheat oven to 350°F (175°C). Bake the cakes for 25-30 minutes, or until golden brown and the internal temperature reaches 190°-195°F. Remove and cool completely.
- Mix and Apply Frosting: Combine powdered sugar, milk, melted butter, lemon juice, and vanilla extract until smooth and pourable. Insert a plastic baby figurine into each cake. Drizzle frosting over each cake and spread evenly with a spatula.
- Decorate: Immediately sprinkle with purple, green, and gold colored sugar before the frosting sets. Slice and serve. Tradition says the person who finds the baby in their slice is king or queen for the day!
Notes
- If dough is too sticky, gradually add up to 1 cup extra flour until workable but still soft for a tender crumb.
- King Cake is best fresh but keeps 2-3 days at room temperature, up to 1 week refrigerated, stored airtight.
- Freeze wrapped King Cake for 2-3 months; thaw at room temperature for 2-3 hours before serving.
- A pizza cutter helps cut dough strips evenly; parchment paper prevents sticking.
- If using instant yeast, mix differently and refrigerate dough for 1 hour to rise.
- Dough can be refrigerated overnight; bring to room temperature before shaping and baking.
- Try different filling combinations like cream cheese with fruit pie fillings or German chocolate frosting.
- Colored sugar can be made by mixing granulated sugar with food coloring and shaking until evenly dyed.
Nutrition
- Serving Size: 1 slice (1/20th of cake)
- Calories: 310
- Sugar: 25g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
