Mardi Gras King Cake

The first time I attempted a King Cake, my apartment smelled like buttery heaven for three straight days. I had just moved to New Orleans and my neighbor across the hall, Mrs. Landry, caught me wrestling with dough on my tiny balcony. She laughed and invited me over to see how it is really done, showing me tricks she had learned from her grandmother. Now every February, my kitchen transforms into a sugar-dusted bakery.

Last year I made six of these cakes for a Mardi Gras party and accidentally put the baby in every single one. My friends still joke about the competitive edge everyone developed while slicing, hoping to avoid the tiny plastic trinket. We ended up laughing so hard over coffee that the morning stretched well into afternoon.

Ingredients

• 4 cups all-purpose flour: Bread flour works too, but all-purpose gives that classic tender crumb we want
• 1 packet active dry yeast: Make sure your water is warm, not hot, or you will kill the yeast before it even starts working
• ½ cup granulated sugar: This feeds the yeast and adds just enough sweetness to the dough itself
• ¾ cup warm milk: Scalded then cooled to 110°F creates the richest foundation for your dough
• ½ cup unsalted butter: Softened perfectly at room temperature so it incorporates evenly
• 2 large eggs: Room temperature eggs blend better into the dough mixture
• 1 tsp salt: Enhances all the flavors and balances the sweetness
• 1 tsp ground cinnamon and ¼ tsp nutmeg: These warm spices are the backbone of that signature King Cake taste
• 8 oz cream cheese: Full fat and softened completely makes the silkiest filling
• ½ cup powdered sugar plus 1 tsp vanilla: This simple combination transforms the cheese into something extraordinary
• 2 cups powdered sugar for icing: Sift it first to avoid any lumps in your glaze
• 3–4 tbsp milk: Add gradually until you reach that perfect pourable consistency
• Purple, green, and gold sanding sugar: The traditional colors representing justice, faith, and power

Instructions

Wake up the yeast:

Whisk the yeast into warm milk and let it bubble for 5 minutes until it looks like a foamy little science experiment

Build your dough foundation:

Whisk together flour, sugar, salt, cinnamon, and nutmeg in a large bowl until everything is evenly distributed

Bring it together:

Pour in your yeast mixture, crack in the eggs, and add the softened butter, mixing until a shaggy dough forms

Work the dough:

Knead on a floured surface for 8 to 10 minutes until the dough feels smooth, elastic, and slightly bouncy under your hands

First rise:

Place in a greased bowl, cover with a warm towel, and let it double in size for about an hour and a half

Make the filling:

Beat the cream cheese, powdered sugar, and vanilla until completely smooth and no lumps remain

Roll it out:

Punch down the risen dough and roll it into a large rectangle, roughly 10 by 24 inches

Add the cream cheese:

Spread your filling evenly across the dough, leaving a 1 inch border all around so nothing escapes during baking

Form the log:

Roll the dough tightly from the long side and pinch the seam firmly to seal everything inside

Shape your ring:

Connect the ends by pinching them together thoroughly and transfer to a parchment lined baking sheet

Second rise:

Let the ring puff up for 45 minutes while you preheat your oven to 350°F

Bake until golden:

Cook for 25 to 30 minutes until the top is beautifully browned and the cake sounds hollow when tapped

Let it cool completely:

This is hard but necessary, otherwise your icing will melt right off the warm cake

Make the icing:

Whisk powdered sugar, milk, and vanilla until smooth and pourable, adding more milk if needed

Add the colors:

Drizzle icing over the cake and immediately sprinkle with alternating sections of purple, green, and gold sugar

Save

My daughter discovered the baby in her slice at our last gathering and insisted on being the official King Cake baker next year. There is something magical about watching people gather around this ring of dough and sugar, waiting to see who gets that tiny piece of plastic inside.

Making It Ahead

You can prepare the dough the night before and let it rise slowly in the refrigerator overnight. The cold fermentation actually develops incredible flavor, and in the morning you just let it come to room temperature before shaping and baking.

Getting The Ring Shape Right

The trick is connecting the ends securely so the ring does not pop open during baking. Use water on both cut ends, pinch them together firmly, and then place that seam side down on your baking sheet so the weight of the dough helps keep it sealed.

Serving Suggestions

This cake demands to be the center of a celebration. Set it out on a platter with a small knife and let people serve themselves, making sure everyone knows about the hidden baby.

• Coffee or chicory coffee pairs traditionally with this sweet treat
• A sparkling wine or champagne cuts through the richness beautifully
• Serve it at room temperature for the best texture and flavor

Save

Whether you are celebrating Mardi Gras or just want to bring some festive joy to a regular Tuesday, this cake has a way of turning any moment into a party. Laissez les bons temps rouler!

Recipe FAQ

→ What gives the dough its festive flavor?

A blend of cinnamon and nutmeg spices the brioche dough, adding warm, aromatic notes that complement the creamy filling.

→ How is the cream cheese filling prepared?

The filling combines softened cream cheese with powdered sugar and vanilla extract, whipped until smooth and spreadable.

→ How should the cake be shaped before baking?

The rolled dough with filling is formed into a ring by pinching the ends together, creating the signature Mardi Gras shape.

→ What is the purpose of the colorful sanding sugar?

The purple, green, and gold sanding sugars decorate the icing while wet, adding festive color and a slight crunch.

→ Can the cream cheese be substituted?

Yes, mascarpone cheese can be used as an alternative for a richer, creamier filling.

→ How long does the dough need to rise?

The dough rises twice: first until doubled in size (about 1 to 1.5 hours), then again for 45 minutes after shaping.