Mardi Gras King Cake

The Mardi Gras King Cake is a vibrant and festive treat that brings a slice of New Orleans right to your kitchen! I still remember the first time I was introduced to this delightful cake, with its colorful icing and hidden baby figurine. It was during Carnival season, and the atmosphere was filled with excitement and celebration. Each bite of this cake is not just about the flavors but the memories created with friends and family around the table, sharing stories and laughter. Whether you’re hosting a Mardi Gras party or just looking to indulge in something sweet, this Mardi Gras King Cake is bound to impress!

Mardi Gras King Cake Shopping List

Gathering the right ingredients is key to creating the perfect Mardi Gras King Cake. Each ingredient plays a vital role in achieving the delightful texture and taste of this cake. From the rich butter to the sweet sugar, every component works together harmoniously.

• 8 tablespoons unsalted butter, softened
• 1 cup light brown sugar
• 2 tablespoons ground cinnamon
• 1 cup whole milk, warmed to 110 to 120°F
• ⅓ cup sugar
• 2¼ teaspoons active dry yeast or Instant
• 8 tablespoons unsalted butter, melted and cooled
• 2 whole eggs, room temperature, divided
• 4 egg yolks, room temperature
• 1 teaspoon vanilla
• 3¾ cups all-purpose flour
• cooking spray
• 3 cups powdered sugar
• 3 tablespoons unsalted butter, melted
• 1 tablespoon lemon juice
• ¼ cup whole milk
• glitter sugar, purple, green, gold
• baby for inserting into baked cake

Instructions for Mardi Gras King Cake

Let’s get started on making your very own Mardi Gras King Cake! Follow these steps carefully to ensure a beautiful and tasty cake. Trust me; the end result is worth it!

1. First, gather all your filling ingredients, including butter, brown sugar, and cinnamon. In a medium bowl, combine these ingredients with a fork until they’re thoroughly mixed. Set this filling aside; the aroma will tantalize your senses!
2. In a small bowl, warm the milk to between 110 to 120°F. Whisk in the sugar and yeast until everything is blended well. Let the mixture sit for about 7 to 10 minutes until it becomes foamy. This is crucial; if it doesn’t foam, your yeast may not be active.
3. Next, in the bowl of a stand mixer, add the melted butter, one whole egg, egg yolks, vanilla, and the foamy yeast mixture. Use the paddle attachment to mix everything together for about 30 seconds until combined.
4. With the mixer still running on medium speed, gradually add the flour until the mixture is completely combined. The dough should start to form. It’s time to change out the paddle attachment for the dough hook.
5. Knead the dough on medium speed for 7 minutes. You’re looking for a texture that pulls away from the bowl and becomes smooth and elastic. If it’s too sticky, you might need to add a touch more flour.
6. Remove the dough from the bowl and shape it into a smooth ball using your hands. Lightly spray a large bowl with cooking spray or oil, and then place the dough inside. Cover it with plastic wrap and set it in a warm, draft-free area to rise until it doubles in size, usually about 1 to 2 hours.
7. Once the dough has risen, preheat your oven to 375°F. Gently punch down the dough to release any air pockets before transferring it to a lightly floured surface.
8. Divide the dough into two equal parts, using a knife or bench scraper. Roll each portion into a rectangle approximately 24 inches long and 5 to 6 inches wide.
9. Spread the prepared cinnamon filling evenly over each rectangle, leaving a one-inch border around the edges. Roll each rectangle tightly from one end to the other, pinching the seams to seal them well.
10. Braid the two rolled pieces together, forming a circle and sealing the ends. Place the unbaked cake onto a large baking sheet lined with parchment paper.
11. In a small bowl, whisk together one egg and a tablespoon of water. Brush this egg wash over the top of your dough braid. Bake for 25 to 30 minutes, covering it with foil after about 15 minutes to prevent over-browning.
12. Once baked, remove the cake and allow it to cool completely on a wire rack.
13. Prepare the icing by mixing the powdered sugar, melted butter, vanilla, and milk in a bowl using an electric hand mixer until it’s smooth and spreadable. It should hold its shape and not be too runny.
14. After the cake has cooled, press the hidden baby into one of the folds of the braided cake. Use a spatula to cover the top with the icing generously, and then sprinkle the glitter sugar over the icing in alternating colors of purple, green, and gold.
15. Serve your Mardi Gras King Cake immediately, or cover it with plastic wrap until you’re ready to share. Enjoy!

Substitutions and Tips

Here are some practical tips and substitutions to consider while making your Mardi Gras King Cake. These will ensure that your cake turns out perfect every time!

• Storage: Store leftover cake tightly wrapped in plastic wrap or in an airtight container at room temperature. It should stay fresh for up to five days.
• Freezing: You can freeze the Mardi Gras King Cake after it cools completely. Wrap it tightly in plastic wrap and then foil before freezing. Thaw it overnight in the refrigerator before serving.
• Variations: Feel free to get creative with the filling. You can add fruits like cherries or apricots, or even chocolate chips for a twist.
• Egg Wash: For a nice golden color, make sure to brush the dough with the egg wash before baking; it helps give it that lovely shine.
• Serving Suggestions: Pair your Mardi Gras King Cake with coffee or tea. It makes for a delightful afternoon treat!

What to Serve Alongside Mardi Gras King Cake

When serving your Mardi Gras King Cake, there are many options that can enhance the experience. Here are some great ideas for pairings:

• Coffee: The sweetness of the cake pairs beautifully with a rich cup of coffee, making it a perfect morning or afternoon treat.
• Tea: A light tea can balance the sweetness of the cake, providing a comforting and cozy atmosphere.
• Fruit Salad: For a refreshing contrast, serve a side of fresh fruit salad, adding a burst of freshness to each slice.
• Whipped Cream: A dollop of whipped cream on top of your slice elevates the dessert to a new level of indulgence.
• Festive Drinks: If you’re celebrating, consider serving with sparkling water or a fun punch for a festive vibe.

FAQ

Conclusion

The Mardi Gras King Cake is not just a dessert; it’s a celebration of culture, tradition, and togetherness. Its unique flavors and festive colors bring joy to any occasion. I invite you to try your hand at baking this iconic cake and experience the magic of Mardi Gras in your own home. You’ll create wonderful memories with each slice, and who knows? You might just find the hidden baby!

Mardi Gras King Cake

The ultimate festive dessert, the Mardi Gras King Cake is a sweet celebration of flavors and traditions. This colorful cake is soft and delicious, perfect for any occasion. Bring joy to your table with this easy and spectacular dessert!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 8 tablespoons unsalted butter softened
• 1 cup light brown sugar
• 2 tablespoons cinnamon ground
• 1 cup whole milk warmed to 110 to 120°F
• ⅓ cup sugar
• 2¼ teaspoons active dry yeast or Instant
• 8 tablespoons unsalted butter melted and cooled
• 2 whole eggs room temperature, divided
• 4 egg yolks egg yolks room temperature
• 1 teaspoon vanilla
• 3¾ cups all-purpose flour
• 1 spray cooking spray
• 3 cups powdered sugar
• 3 tablespoons unsalted butter melted
• 1 tablespoon lemon juice
• 1 teaspoon vanilla
• ¼ cup whole milk
• 1 cup glitter sugar purple, green, gold
• 1 baby baby for inserting into baked cake

Equipment

• Stand Mixer
• Large baking sheet lined with parchment paper
• Digital thermometer for the milk

Method

 

1. First, gather all of the filling ingredients, including butter, brown sugar, and cinnamon. In a medium bowl, combine these ingredients with a fork until they’re thoroughly mixed. Set this filling aside; the aroma will tantalize your senses!
2. In a small bowl, warm the milk to between 110 to 120°F. Whisk in the sugar and yeast until everything is blended well. Let the mixture sit for about 7 to 10 minutes until it becomes foamy. This is crucial; if it doesn’t foam, your yeast may not be active.
3. Next, in the bowl of a stand mixer, add the melted butter, one whole egg, egg yolks, vanilla, and the foamy yeast mixture. Use the paddle attachment to mix everything together for about 30 seconds until combined.
4. With the mixer still running on medium speed, gradually add the flour until the mixture is completely combined. The dough should start to form. It’s time to change out the paddle attachment for the dough hook.
5. Knead the dough on medium speed for 7 minutes. You’re looking for a texture that pulls away from the bowl and becomes smooth and elastic. If it’s too sticky, you might need to add a touch more flour.
6. Remove the dough from the bowl and shape it into a smooth ball using your hands. Lightly spray a large bowl with cooking spray or oil, and then place the dough inside. Cover it with plastic wrap and set it in a warm, draft-free area to rise until it doubles in size, usually about 1 to 2 hours.
7. Once the dough has risen, preheat your oven to 375°F. Gently punch down the dough to release any air pockets before transferring it to a lightly floured surface.
8. Divide the dough into two equal parts, using a knife or bench scraper. Roll each portion into a rectangle approximately 24 inches long and 5 to 6 inches wide.
9. Spread the prepared cinnamon filling evenly over each rectangle, leaving a one-inch border around the edges. Roll each rectangle tightly from one end to the other, pinching the seams to seal them well.
10. Braid the two rolled pieces together, forming a circle and sealing the ends. Place the unbaked cake onto a large baking sheet lined with parchment paper.
11. In a small bowl, whisk together one egg and a tablespoon of water. Brush this egg wash over the top of your dough braid. Bake for 25 to 30 minutes, covering it with foil after about 15 minutes to prevent over-browning.
12. Once baked, remove the cake and allow it to cool completely on a wire rack.
13. Prepare the icing by mixing the powdered sugar, melted butter, vanilla, and milk in a bowl using an electric hand mixer until it’s smooth and spreadable. It should hold its shape and not be too runny.
14. After the cake has cooled, press the hidden baby into one of the folds of the braided cake. Use a spatula to cover the top with the icing generously, and then sprinkle the glitter sugar over the icing in alternating colors of purple, green, and gold.
15. Serve your Mardi Gras King Cake immediately, or cover it with plastic wrap until you're ready to share. Enjoy!

Notes

• Tip 1: Make sure you allow your dough to double in size for the first round of proofing. This could take anywhere from 1 to 2 hours.
• Tip 2: Spray the top of the dough with cooking spray or brush with oil to keep the dough from drying out.
• Tip 3: Some of the butter-cinnamon mixture may leak out of the cake. Sealing the dough as best you can helps to minimize this.
• Tip 4: The cake can be made 1 to 2 days in advance. Wrap tightly in plastic wrap until ready to serve.
• Tip 5: Leftovers will keep (covered) for up to 5 days.

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Meet Georgia Clark

I’m the one who obsesses over the details so you don't have to. I love the science of cooking and perfecting comfort classics. I’ve tested this recipe multiple times to guarantee it comes out foolproof and delicious every single time you make it.