Mardi Gras King Cake

The first time I attempted King Cake, I accidentally hid the plastic baby so well that nobody found it until three days later when my roommate discovered it while cleaning out the bread box. Now I make sure everyone knows which slice might contain the little surprise before they take that first bite.

Last February I made six of these cakes in one weekend for a neighborhood parade watching party. By the third batch I had stopped measuring the colored sugars and was just going by feel which somehow made them look even more authentic and festive.

Ingredients

• All-purpose flour: Provides structure while keeping the bread tender
• Warm milk: Activates the yeast and adds richness to the dough
• Active dry yeast: Gives the dough its signature rise and fluffy texture
• Granulated sugar: Sweetens the dough and helps with browning
• Unsalted butter: Creates that luxurious brioche like texture
• Large eggs: Adds richness and helps the dough hold its shape
• Salt: Balances the sweetness and enhances all the flavors
• Ground nutmeg: Adds a subtle warmth that complements the cinnamon
• Vanilla extract: Rounds out the sweet notes in both dough and icing
• Brown sugar: Creates a gooey caramel like cinnamon filling
• Ground cinnamon: The classic spice that makes this cake unmistakable
• Powdered sugar: Forms the signature white icing base
• Colored sugars: The essential purple green and gold decoration

Instructions

Wake up the yeast:

Combine warm milk with yeast in a small bowl and let it get foamy for about 5 minutes

Cream the butter mixture:

Beat butter and sugar until fluffy then add eggs one at a time followed by salt nutmeg vanilla and lemon zest

Make the dough:

Pour in the yeast mixture then gradually work in the flour kneading until you have a smooth soft dough

Let it rise:

Place dough in a greased bowl cover it up and let it double in size in a warm spot for about an hour and a half

Mix the filling:

Stir together brown sugar and cinnamon in a small bowl until well combined

Roll it out:

Punch down the dough and roll it on a floured surface into a 10 by 20 inch rectangle

Add the cinnamon layer:

Brush melted butter all over the dough then sprinkle the cinnamon sugar evenly across the surface

Form the ring:

Roll up the dough from the long side pinch the seam closed then shape it into a ring on a parchment lined baking sheet

Second rise:

Cover the ring and let it get puffy for 30 to 45 minutes

Bake until golden:

Bake at 350 degrees for 25 to 30 minutes until the cake is beautifully browned then let it cool completely

Make the icing:

Whisk powdered sugar with milk vanilla and a pinch of salt until smooth and pourable

Decorate traditionally:

Drizzle the white icing over the cooled cake then immediately alternate sections of purple green and gold sugars

Pin it

My daughter discovered the baby in her slice last year and immediately started planning her own King Cake party for next Fat Tuesday. Thats exactly how these traditions keep going one found baby at a time.

Getting That Perfect Ring Shape

The secret to a beautiful oval ring is pinching the ends together really firmly and tucking the joined seam underneath the cake. This way the seal stays hidden and your presentation looks professionally done.

Making The Colors Stay Put

Work quickly when adding the colored sugars because the icing starts setting up almost immediately. I like to do one color at a time in sections so the sugars dont bleed into each other.

Timing Your Bake For Serving

This cake is actually best the same day its baked when the crust is still slightly crisp and the filling is gooey. If you need to make it ahead bake it the day before then ice it a couple hours before serving.

• Warm individual slices for 15 seconds in the microwave
• Store leftovers wrapped tightly at room temperature
• The cake freezes beautifully without the icing for up to a month

Pin it

There is something magical about cutting into that colorful ring and watching everyone lean in hoping their slice contains the baby. The real joy is in the gathering not just the cake.

Recipe FAQs

→ What type of dough is used in this cake?

A tender, sweet brioche-style dough enriched with butter and eggs provides a soft, fluffy texture perfect for swirling cinnamon sugar.

→ How is the cinnamon filling prepared?

The filling combines brown sugar and ground cinnamon, which is spread over melted butter brushed on the rolled-out dough before shaping.

→ What is the significance of the colored sugars?

The purple, green, and gold sugars represent the traditional Mardi Gras colors, adding both vibrant decoration and a subtle crunch.

→ How long does the dough need to rise?

Allow the dough to rise in a warm place for about 1.5 hours until doubled in size, then again for 30–45 minutes after shaping into a ring.

→ Can the filling be varied?

Yes, alternatives such as cream cheese or fruit preserves can be used instead of the classic cinnamon sugar filling for different flavors.