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Mardi Gras King Cake Recipe
Ash Tyrrell

Mardi Gras King Cake Recipe

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.
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Total Time 3 hours
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 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
  • 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
  • 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
  • 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!

Method
 

  1. 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.
  2. 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.
  3. 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!
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.