Authentic Mardi Gras King Cake Recipe

Introduction

Celebrate Mardi Gras with this authentic New Orleans-style King Cake, a festive treat bursting with cinnamon filling and colorful icing. Perfect for sharing, this braided cake combines soft dough with a sweet, spiced center and vibrant decorations.

Ingredients

• 1/4 cup warm water (105 to 115 degrees)
• 1 envelope active dry yeast
• 1/4 cup warm milk (105 to 115 degrees)
• 1/2 cup butter (softened)
• 2 tablespoons sugar
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3 to 3 1/2 cups all-purpose flour
• 2 eggs
• Plastic baby charm
• 1/4 cup melted butter (for filling)
• 1/3 cup packed light brown sugar
• 1 1/2 teaspoons cinnamon
• 1 cup powdered sugar (sifted, for icing)
• 1/4 teaspoon almond extract
• 1 to 2 tablespoons milk (for icing)
• Colored sprinkling sugar (green, gold, and purple)

Instructions

1. Step 1: In a large warm bowl, place the warm water and sprinkle in the yeast. Stir gently until dissolved.
2. Step 2: Add the warm milk, softened butter, sugar, nutmeg, and salt to the yeast mixture. Stir in 1 cup of the flour and blend well.
3. Step 3: Stir in the eggs. Gradually add enough remaining flour to form a soft dough.
4. Step 4: Knead the dough on a lightly floured surface until smooth and elastic, about 5 minutes. Place in a greased bowl, turning to coat the dough’s surface. Cover and let rise in a warm, draft-free area until doubled in size, about 1 hour.
5. Step 5: Punch down the dough and roll it out on a lightly floured surface into a 30-by-9-inch rectangle.
6. Step 6: Brush the dough with melted butter. Sprinkle brown sugar and cinnamon evenly over the surface, leaving a half-inch border around the edges.
7. Step 7: Starting at the long edge, roll the dough up tightly like a jelly roll. Pinch the seam to seal.
8. Step 8: Using a sharp knife, cut the roll lengthwise in half. Carefully turn both halves so the cut sides face upward, exposing the filling.
9. Step 9: Twist the two halves together, keeping the cut sides facing up. As you twist, tuck the plastic baby charm into the center of the dough.
10. Step 10: Transfer the twisted dough to a greased baking sheet and shape it into a ring. Pinch the ends together to seal.
11. Step 11: Cover the dough and let it rise again in a warm place until doubled, about 20 to 40 minutes.
12. Step 12: Bake in a preheated 350°F oven for 30 minutes, or until the cake is golden and cooked through.
13. Step 13: Remove the cake from the oven and cool on a wire rack.
14. Step 14: To make the icing, mix powdered sugar, almond extract, and milk until smooth. Divide the icing into three small bowls and tint with purple, green, and gold food coloring.
15. Step 15: Drizzle the colored icing over the cooled cake and sprinkle with colored sugar to decorate.

Tips & Variations

• Use room temperature eggs and butter for easier mixing and a softer dough.
• Seal the dough roll tightly to keep the filling inside during baking.
• If you prefer, substitute almond extract with vanilla extract in the icing.
• Try adding chopped pecans to the cinnamon filling for extra crunch.
• Always bake the plastic baby charm inside the dough wrapped in foil for safety and easy removal after baking.

Storage

Store the King Cake wrapped in plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days and bring to room temperature before serving. Reheat slices gently in the microwave for about 15 seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough the night before?

Yes, after kneading, you can refrigerate the dough overnight. Let it come to room temperature and rise before shaping and baking.

What do I do if I don’t have colored sugar?

You can use finely crushed colored candies or sprinkles as a substitute, or simply decorate with extra cinnamon sugar for a simpler look.

Authentic Mardi Gras King Cake Recipe

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★★★★★

4.9 from 87 reviews

• Author: anna
• Total Time: 2 hours
• Yield: 1 King Cake (serves 10-12) 1x

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Description

This Authentic Mardi Gras King Cake recipe delivers a traditional New Orleans treat perfect for celebrating Mardi Gras. The rich, braided dough filled with cinnamon sugar and topped with vibrant purple, green, and gold icing and sprinkling sugars offers a festive and flavorful centerpiece for any party or gathering.

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Ingredients

Scale 1x2x3x

For dough

• 1/4 cup warm water (105 to 115 degrees F)
• 1 envelope active dry yeast
• 1/4 cup warm milk (105 to 115 degrees F)
• 1/2 cup butter, softened
• 2 tablespoons sugar
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3 to 3 1/2 cups all-purpose flour
• 2 eggs
• 1 plastic baby charm

For cinnamon filling

• 1/4 cup melted butter
• 1/3 cup packed light brown sugar
• 1 1/2 teaspoons cinnamon

For icing

• 1 cup powdered sugar, sifted
• 1/4 teaspoon almond extract
• 1 to 2 tablespoons milk
• Colored sprinkling sugar (green, gold, and purple)

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Instructions

1. Activate yeast: Place warm water in a large warm bowl and sprinkle in the yeast. Stir until dissolved and let it activate for about 5 minutes until frothy.
2. Mix dough ingredients: Add warm milk, softened butter, sugar, ground nutmeg, and salt to the yeast mixture. Stir in 1 cup of flour until well blended.
3. Add eggs and flour: Stir in the eggs, then gradually add enough of the remaining flour to form a soft dough.
4. Knead dough: Knead the dough on a lightly floured surface until smooth and elastic, about 5 minutes. Place the dough in a greased bowl and turn it to coat all surfaces.
5. First rise: Cover the bowl and let the dough rise in a warm, draft-free place until doubled in size, about 1 hour.
6. Prepare dough for filling: Punch down the risen dough and roll it out on a lightly floured surface into a 30- by 9-inch rectangle.
7. Add filling: Brush the dough with melted butter, then evenly sprinkle the cinnamon filling (brown sugar and cinnamon) to within half an inch of the edges.
8. Roll and cut: Starting at the long edge, roll the dough tightly like a jelly roll and pinch the seam to seal. Then cut the roll lengthwise in half with a sharp knife.
9. Twist and insert charm: Carefully twist the two halves together with the cut sides facing up to showcase the filling. As you twist, place the plastic baby charm somewhere in the center of the dough.
10. Shape and second rise: Transfer the twisted dough onto a greased baking sheet, forming a ring by pinching the ends together to seal. Cover and let it rise again in a warm, draft-free place until doubled in size, about 20 to 40 minutes.
11. Bake: Preheat the oven to 350°F (175°C) and bake the cake for 30 minutes or until golden brown and fully cooked.
12. Cool and glaze: Remove the cake from the baking sheet and let it cool on a wire rack. Mix the icing ingredients until smooth, divide into three bowls, and tint with purple, green, and gold colors. Drizzle the icing over the cooled cake and sprinkle colored sugar on top as desired.

Notes

• This recipe is adapted from a 1980’s recipe featured in the Times-Picayune Newspaper of New Orleans.
• The plastic baby charm is a traditional addition symbolizing luck and prosperity; be sure to warn guests about its presence.
• You can adjust the colored sugars for more vibrant or subtle decoration depending on preference.

• Prep Time: 1 hour 30 minutes
• Cook Time: 30 minutes
• Category: Party Food
• Method: Baking
• Cuisine: Southern

Keywords: Mardi Gras King Cake, New Orleans King Cake, Traditional King Cake, Southern Mardi Gras Dessert, Cinnamon Filled Cake, Festive Cake