Mardi Gras King Cake Recipe: Sweet, Festive & Colorful Dessert

I had the most fun making this Mardi Gras King Cake—it honestly felt like a little party in my kitchen. The cinnamon-swirled dough smelled incredible as it baked, and decorating it with the traditional purple, green, and gold sugar was the highlight.

It looked so festive and fancy, but it was easier to make than I expected. Once I tasted it, I finally understood why this cake is such a star of Mardi Gras celebrations. Trust me, you’ll love every bite.

Ingredients You’ll Need

These are the exact ingredients I used, along with some helpful notes I learned along the way:

For the Dough

3 ½ cups all-purpose flour – gives structure to the cake
1 packet (2 ¼ tsp) active dry yeast – fresh yeast makes a big difference
½ cup warm milk (110°F) – warm, not hot, so the yeast stays alive
⅓ cup sugar – just enough sweetness for the dough
½ cup unsalted butter, softened – makes the dough rich and tender
2 large eggs – for softness and richness
1 tsp vanilla extract – adds warm aroma
½ tsp salt – balances the flavors

For the Filling

⅓ cup light brown sugar – creates a caramel-like sweetness
2 tsp ground cinnamon – the signature King Cake spice
3 tbsp unsalted butter, melted – keeps the filling moist and sticky
Optional: chopped pecans, cream cheese, or dried fruits for extra flavor

For the Glaze

1 ½ cups powdered sugar – the base for a smooth glaze
2–3 tbsp milk – adjust for pourable consistency
½ tsp vanilla extract – a hint of flavor

For Decoratin

Purple, green, and gold sprinkles or sanding sugar – classic Mardi Gras colors
Optional: a small plastic baby or trinket (for tradition, but remember to warn guests!)

Note: Serves about 10 people.

Variations

I love how versatile this recipe is. Here are a few ideas I’ve tried or plan to try:

Dairy-Free: Swap butter for vegan butter and use almond milk.
Sugar-Free: Use monk fruit or another sugar substitute in dough and filling.
Flavor Twist: Try Nutella, fruit jam, or chocolate chips as the filling.
Extra Rich: Add cream cheese filling for an indulgent version.

Cooking Time

Here’s how long it took me from start to finish:

Prep Time: 30 minutes
Dough Rising Time (twice): 90 minutes total
Shaping, Filling, Assembly: 20 minutes
Baking Time: 25–30 minutes
Decorating Time: 20 minutes
Total Time: About 3 hours

Equipment You’ll Need

These tools made the process smooth and fun:

Stand mixer with dough hook – kneads the dough effortlessly
Large mixing bowls – for dough and glaze prep
Rolling pin – helps flatten the dough evenly
Parchment paper or silicone mat – prevents sticking while baking
Measuring cups and spoons – for accuracy
Pastry brush – to spread butter and glaze evenly
Cooling rack – cools the cake without making it soggy

How to Make Mardi Gras King Cake?

This cake looks fancy, but when broken into steps, it’s easy to handle. Here’s how I made mine:

Activate the Yeast

I mixed the yeast with warm milk and a spoonful of sugar. After 5–10 minutes, it turned frothy, showing me it was alive and ready to help my dough rise beautifully.

Prepare the Dough

In my mixer, I combined sugar, softened butter, eggs, vanilla, and salt. Then I added flour and the yeast mixture slowly. The dough came together smoothly in about 5 minutes. I covered it with a towel and let it rise until doubled, about 45 minutes.

Roll and Fill

After the first rise, I rolled the dough into a big rectangle. I brushed it with melted butter, sprinkled the brown sugar and cinnamon mix, and added pecans for crunch. The smell already made me hungry!

Shape the Cake

I rolled the dough into a log, formed it into a ring, and pinched the ends to seal. Placing it on parchment paper, I let it rise again for another 45 minutes. This gave me a fluffy, airy cake once baked.

Bake the Cake

I baked the cake at 350°F for about 28 minutes until golden brown. The aroma of cinnamon and sweet dough filled my kitchen—pure magic.

Decorate

Once cooled, I drizzled the glaze over the cake and sprinkled purple, green, and gold sugar on top. That last touch transformed it into a true Mardi Gras centerpiece.

Additional Tips for Making This Recipe Better

Here are a few things I learned while making this cake:

If the dough feels sticky, I sprinkle in flour a little at a time.
Avoid over-baking—just a few extra minutes can dry it out.
Adding a teaspoon of corn syrup to the glaze makes it shinier.
Preparing the dough the night before saves a lot of time on baking day.

How to Serve Mardi Gras King Cake?

I love serving this cake on a bright platter with Mardi Gras beads around it—it makes the whole presentation pop. A slice goes perfectly with coffee, tea, or even a glass of milk. For parties, I sometimes serve it with fresh fruit or whipped cream to balance out the sweetness.

Nutritional Information

Here’s a quick breakdown per serving (based on 10 servings):

Calories: 280
Protein: 5g
Carbohydrates: 41g
Fat: 10g

Make Ahead and Storage

Room Temperature

I kept mine in an airtight container for up to 3 days, and it stayed nice and soft.

Refrigerating

When I needed it to last longer, I stored it in the fridge for up to 5 days. A quick microwave warm-up made it taste freshly baked again.

Freezing

I wrapped the unglazed cake tightly in plastic wrap and froze it for up to 2 months. When ready to serve, I thawed overnight, glazed, and decorated—it tasted as good as fresh.

Why You’ll Love This Recipe?

This King Cake isn’t just a dessert—it’s a whole experience. Here’s why I think you’ll love it:

It’s festive and colorful—perfect for any Mardi Gras party.
The dough is rich and soft with just the right sweetness
You can customize the filling and toppings however you like.
It makes a large, shareable cake that’s great for gatherings.
The step-by-step process is beginner-friendly and approachable.

Ash Tyrrell