Mardi Gras King Cake Recipe
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This traditional Mardi Gras King cake recipe is worlds better than anything you can buy at the grocery store. This simple spiced yeast dough gets filled with a cinnamon sugar filling, twisted into a ring, and adorned with colored sugar. Add a tiny plastic baby to pull the tradition full circle!
The King Cake That Followed Me Out of My Day Job
This recipe is brought to you by my former super-persistent coworkers. Like, the most persistent coworkers can be when they decide to pressure you into baking something that is kind of a big deal and definitely not taken lightly by the people who love it.
As the resident baker at my wet chemistry lab job, I was strongly urged to take the store-bought tradition they’d always used and make it better. Of course, as someone who can make yeast bread with her eyes closed, I was the perfect woman for the job. I took what I knew about store-bought king cake and created a better, more delicious version that was softer, fluffier, and unmistakably homemade. The results were a hit, and until I left that job to work for myself, making this cake was basically in my unofficial job description.
The version you see here is one that has evolved since 2019 when it was first published and is now the softest and most flavorful version that has existed. Its base is one you’ve seen a hundred times around my site: it starts from my homemade cinnamon rolls. Therefore, if you can make cinnamon rolls, you can most certainly make this King cake.
What is a Mardi Gras King Cake?
The king cake tradition is believed to have originated in France and was brought to New Orleans in the late 1800s. The French version is made with puff pastry and an almond filling, often featuring a decorative pattern and sometimes topped with a paper crown.
The New Orleans–style cake, similar to versions found in Spain and Latin America, is ring-shaped and topped with icing and colorful sanding sugar in yellow, purple, and green.
Yellow represents power, purple represents justice, and green represents faith. The ring shape symbolizes the unity of all of these things.
WHY IS THERE A BABY IN THE CAKE?
A miniature plastic baby, representing baby Jesus, is hidden inside the king cake to signify the Epiphany, the day Jesus made himself known to the three wise men.
Tradition says the person who finds the baby in their slice is crowned “king” for the day and receives good luck for the coming year. That same person is also responsible for bringing the king cake to the next celebration, which makes this tradition especially fun for groups like coworkers.
To this day, every Mardi Gras season, someone at my former job brings in a traditional king cake, and everyone waits all day to see who ends up with the baby in their slice.
Sound weird? It kind of is. And also kind of wonderful.
KEY INGREDIENTS YOU’LL NEED FOR MARDI GRAS CAKE
Here is a visual of the ingredients you’ll need to make this recipe, but be sure you’re scrolling to the recipe card for exact amounts and preparations of those ingredients.
Don’t let the ingredient list scare you– you use a lot of the same ingredients in the bread that you do the filling, so just be sure to read everything carefully so you remember what goes where.
SANDING SUGAR TOPPING
King cakes are traditionally covered in simple sanding sugar in the traditional New Orleans colors of purple, yellow, and green.
This sanding sugar quad-container has all of the colors you will want, plus some pink. This is my favorite recommendation for folks who don’t have access to a wide variety of sanding sugar in their grocery stores.
If you want to check out your local grocery store, you can likely find sanding sugar in the baking section. If not there, any craft store will have them available in the cake decorating section.
Guess what? You can use any of my cinnamon roll recipes as the base for this king cake! Just be sure you’re making a recipe written for 12 rolls– most of mine are written to make 6, so just double it.
How to make Mardi Gras King Cake
If the yeast bread part of this king cake is what’s holding you back, take a few minutes to read my how to bake with yeast guide. It’s packed with answers for first-time bread bakers and helpful refreshers if you’re feeling rusty.
And I promise: yeast bread isn’t hard. I break it down in a way that actually makes sense, so if yeast feels intimidating, start there… Then come back and put your new confidence to work on this king cake. You’ll be the talk of the town at work come Fat Tuesday this year!
STEP #1: MAKE THE KING CAKE DOUGH
Activate the yeast: activate the yeast by sprinkling the yeast and the granulated sugar over the warm milk. Whisk or stir until combined, then allow it to activate for about 5-10 minutes.
Add the rest of the ingredients + flour: once the yeast mixture is active and bubbly, add the eggs, melted butter, vanilla extract, and salt. Whisk to combine those ingredients, then add the flour and mix (whether by hand or in a mixer).
Knead + allow to rise: turn the dough onto a floured surface and knead for about 8-10 minutes until it is smooth and elastic (you could also keep doing this with the mixer). Place the dough in an oiled bowl, then cover and allow to rise for about 2 hours.
STEP #2: PREPARE AND FILL THE DOUGH
Roll the dough into a rectangle: we’re starting the shaping of this bread like we do cinnamon rolls, but we’re making it just a bit bigger– 14″ x 18″ in size. Once you have your large rectangle, slice it in half so you now have two halves that are 7″ x 18″ in size.
Fill the dough: split the melted butter and cinnamon sugar filling roughly in half and fill each half of the rectangle. Once filled, roll each rectangle into a tight log.
STEP #3: SHAPE THE CAKE
This is where it gets fun!
Shape the cake: transfer both logs to the prepared pan, then pinch one end of each log together and alternate the logs over and under each other (similar to a braid) to form a twisted loaf of bread. Connect the starting and ending pieces together to form the logs into a circle.
Let it rise: just one more rise, this one is shorter– only about 1 hour!
STEP #4: BAKE, FROST, AND DECORATE THE KING CAKE
Bake the cake: this is a relatively short bake! I like to use my digital instant-read thermometer to check the internal temperature has reached 190ºF (88ºC), but that’s a personal choice.
Cool the cake + make the icing: you must wait for the cake to cool completely before adding the icing, otherwise the icing will melt. I like to wait until my cake is completely cool to even make the icing, but you can make it and keep it covered if you’re looking to fast-track the process.
Add the icing + colored sugar: in the recipe card, I guide you to two different textures of icing. The first is a tad thicker and involves a slow pour with the option to spread with a spatula, and the second is a thinner icing that will act a little more loose. You know what texture you prefer, but if you’re unsure, start thick and add more liquid if you desire to achieve your preference. Add the sanding sugar while the icing is wet.
Don’t forget the baby: I usually just gently tilt one side of the king cake up once it’s ready to be served and jam the baby in through the bottom.
This bread is quite the spectacle, once you cover it in that yellow, green, and purple sugar. But under it all is the cinnamoniest (technical term) yeast bread that is pillowy yet crunchy in some spots and approximately one million times better than one you can make from a box mix or buy from the grocery store.
How to serve Mardi Gras King Cake
Since this cake is similar to a cinnamon roll, I like to serve it warmed up with coffee or tea, but it is just as delicious at room temperature.
Looking to round out your Mardi Gras celebrations? Grab some of these recipes from my friends around the interwebs: Instant Pot jambalaya from The Fresh Cooky, muffuletta cheeseball from Take Two Tapas, andouille sausage and crawfish pimento cheese fries from Soulfully Made, seafood gumbo from A Speckled Palate, or beignets from House of Nash Eats.
Mardi Gras Baby Cake
Ingredients
BREAD
- 1 cup (240mL) warm milk I prefer whole milk
- 2 and ¼ teaspoon (7g) active dry yeast or 1 packet
- ⅓ cup (67g) granulated sugar
- 2 large eggs room temperature
- 6 Tablespoons (113g) unsalted butter melted
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 4 and ½ to 5 cups (540-600g) all-purpose flour be sure to measure properly
CINNAMON FILLING
- ½ cup (100g) granulated sugar
- ½ cup (100g) firmly packed brown sugar
- 3 Tablespoons ground cinnamon
- ¼ cup (56g) unsalted butter melted and allowed to cool
ICING
- 2 cups (240g) powdered sugar
- 3 to 4 Tablespoons (45-60mL) milk or cream1
- ½ teaspoon vanilla extract
ADDITIONAL DECOR
- sanding sugar or sprinkles in yellow, green, and purple2
- small plastic baby3
Instructions
BREAD
- Place warm milk in a large bowl. Sprinkle the yeast and the granulated sugar on top of the water. Whisk with a fork, wooden spoon, or spatula and allow to rest and activate for 10 minutes.1 cup (240mL) warm milk, 2 and ¼ teaspoon (7g) active dry yeast, ⅓ cup (67g) granulated sugar
- Once the yeast mixture is active and bubbly, add the eggs, melted butter, vanilla extract, and salt. Whisk to combine.2 large eggs, 6 Tablespoons (113g) unsalted butter, 1 teaspoon vanilla extract, 1 teaspoon salt
- Gradually stir in flour. If using a stand mixer, use your dough hook. If mixing by hand, continue to use a wooden spoon. Add 3 cups of flour, allow dough to come together, then add the softened butter and continue to blend. When butter is mostly incorporated, add the remaining 1 and ½ cups of flour and blend until dough has mostly come together. It may still be shaggy, but it should pull away from the sides of the bowl fairly easily.4 and ½ to 5 cups (540-600g) all-purpose flour
- Turn out dough on a floured surface and knead for about 8-10 minutes, adding flour about 1 Tablespoon at a time if the dough is too sticky, until smooth and elastic. Your dough should resemble the surface texture of PlayDoh when it is done. Place in a warm, greased bowl, turning the dough to coat the top. Cover with a towel and allow to double in size, about 2 hours.
- After dough has doubled, punch down dough and turn out onto a floured surface and allow it to rest while you make the cinnamon filling.
CINNAMON FILLING
- In a medium size bowl, combine the granulated sugar, brown sugar, and cinnamon. Whisk or stir until well-blended. Set aside.½ cup (100g) granulated sugar, ½ cup (100g) firmly packed brown sugar, 3 Tablespoons ground cinnamon
- Using a rolling pin, roll the dough out into a rectangle approximately 14" x 18" in size. Dough will be very elastic, so be patient and keep rolling. There is no need to rush this step.
- When you have your rectangle, slice it in half so that you have two rectangles 7" and 18" in size. Brush the melted butter evenly over the two pieces of dough, leaving about ½" border around the edges. Sprinkle the cinnamon-sugar evenly over the melted butter.¼ cup (56g) unsalted butter
ASSEMBLE THE DOUGH
- Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Working from the long side, roll each rectangle of dough into tight logs, then transfer the logs to the prepared pan. Pinch one end of each log together and alternate the logs over and under each other (similar to a braid) to form a twisted loaf of bread. Connect the starting and ending pieces together and form the logs into a circle.
- Cover with a towel and allow to rest and rise again for 1 hour.
- When you are ready to bake the bread, preheat the oven to 350ºF (177ºC).
- Bake the bread for 30-35 minutes. The loaf is done when it produces a hollow sound when you tap on it. Allow to cool completely on the baking sheet before decorating.
ICING
- In a medium size bowl, mix together the powdered sugar, 3 Tablespoons of the cream or milk, and vanilla extract. Stir until everything is combined. Mixture will be thick. If you want it thinner, add more liquid ½ Tablespoon at a time until you reach desired consistency.2 cups (240g) powdered sugar, 3 to 4 Tablespoons (45-60mL) milk or cream1, ½ teaspoon vanilla extract
- Pour or spread the icing over cooled bread and decorate with sanding sugar or sprinkles. Insert baby from the underside of the bread for someone to find! Bread stays fresh covered at room temperature up to 5 days or in the refrigerator up to 1 week. Un-iced bread freezes well, up to 3 months. Thaw at room temperature before decorating and serving.sanding sugar or sprinkles in yellow, green, and purple2, small plastic baby3
Video
Notes
- Icing: if you want more of a slightly spreadable icing, use 3 Tablespoons of milk, but if you want one that’s more pourable, use 4 Tablespoons of milk.
- Sanding sugar: this is my favorite recommendation to folks who have trouble finding sanding sugar at their local grocery store or craft store.
- Baby: here you can find a plastic baby in the skin color of your choice.
- Make ahead: this dough can be made the ahead of time through step 3 of the “assemble the dough” instructions. Cover ring with plastic wrap and allow to rest in the refrigerator overnight or up to 18 hours. When you are ready to bake the ring, remove it from the refrigerator and allow to rise in a warm environment, about 1 hour. Continue with step 4 in the “assemble the dough” instructions.
- To freeze baked bread: baked bread freeze well, up to 3 months. Thaw overnight in the refrigerator and warm before enjoying.
- To freeze unbaked bread: parbake the ring for 10 minutes at 350°F (177ºC). Allow to cool completely, cover tightly, then freeze. Remove the ring from the freezer and allow to thaw in the refrigerator overnight. Finish baking for the remaining 20-25 minutes before frosting and serving.
- Working with yeast: for a comprehensive look at working with yeast in a recipe, see my post about how to bake with yeast.
- Make the flavor more fun: you can use any of my cinnamon roll recipes as the base for this king cake! Just be sure you’re making a recipe written for 12 rolls– most of mine are written to make 6, so just double it.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
help!! my dough isn’t rising what did i do wrong? my dough it very heavy did i add to much flour?
Hey, Claire! It’s impossible for me to know what’s up. I would just proceed as normal. If there is yeast, it will rise, even if it’s not until it’s in the oven.
thanks so much! putting it in the oven now fingers crossed!!
IT TURNED OUT AMAZING!! thanks for your help! i had so much fun rolling and shaping it and it cooked wonderfully! your video and instructions were super helpful! it’s -5 degrees here so i think that’s why my dough wasn’t rising at first but i heated up my oven a little and rose my dough in there for a while and it worked great! hope you’re having a great day tuesday! thanks again for a fabulous recipe!!
You’re so welcome! Thanks for letting me know!
OMG! I just baked the King Cake (confession: I put extra cinnamon in the filling, not the bread–no other changes) and my daughter and grandkids ate the whole thing before I could frost and sprinkle it! I’ve had King Cake in New Orleans and every year before 2022 I made it from the King Arthur King Cake kit. Your recipe is FAR superior to any other! Thank you! mj
Thank you so much, MJ! What a high compliment! I appreciate you so much 🙂
I had no idea what King Cake tasted like, but needed a refreshment to serve for a meeting and I trust Lynn’s recipes. The finished product was OUTSTANDING. It seemed like a lot of steps, but very little of it was hands on and the dough was an absolute dream to work with. It rolled out nice and thin and was easy to roll up. The recipe was clear and easy to follow. Keep in mind I never tasted one, so I thought “this is WAY too much icing”, but it was the perfect amount and added an appropriate level of sweetness to an otherwise not-too-sweet bread. I would make this recipe any time I would normally serve a coffee cake.
Thanks so much, Linda! I’m so glad you enjoyed it 🙂
Am I assuming correctly that you might not need all 4 cups of flour, just enough to get a soft dough to handle?
Hi, Chea– I usually use all 4 cups, but you may not. If you’re familiar with yeasted bread, you probably know what your preference is for dough texture, but you’re looking for it to be PlayDoh! Hope this helps. Can’t wait for you to try it!