Description
This authentic Mardi Gras King Cake features pillowy-soft brioche dough enriched with butter and eggs, filled with a luscious cinnamon-cream cheese swirl, and topped with vibrant purple, green, and gold glazes. Perfect for celebrating Mardi Gras season, this bakery-quality cake brings New Orleans tradition to your home kitchen with easy-to-follow instructions.
Ingredients
4 1/2 cups bread flour (or all-purpose flour)
1/2 cup granulated sugar
2 1/4 teaspoons active dry yeast (one packet)
1 cup whole milk, warmed to 105-110°F
1/2 cup unsalted butter, melted and slightly cooled
4 large eggs, divided (3 for dough, 1 for egg wash)
1 1/2 teaspoons fine sea salt
2 teaspoons pure vanilla extract
Zest of 1 large lemon
1/4 teaspoon ground nutmeg
8 ounces cream cheese, softened to room temperature
1/4 cup granulated sugar (for cream cheese filling)
1 large egg yolk
1 teaspoon vanilla extract (for filling)
1 tablespoon all-purpose flour (for filling)
3/4 cup packed light brown sugar
3 tablespoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 cup unsalted butter, melted (for cinnamon filling)
Pinch of fine sea salt
4 cups powdered sugar, sifted
6–8 tablespoons whole milk or heavy cream
2 teaspoons vanilla extract (for glaze)
Purple, green, and yellow gel food coloring
Colored sanding sugar in purple, green, and gold
1 heat-safe plastic baby figurine (King Cake charm)
Instructions
1. Warm milk to 105-110°F. Add 1 tablespoon sugar, sprinkle yeast on top, and let stand 5-10 minutes until foamy.
2. In stand mixer bowl with dough hook, combine flour, remaining sugar, salt, and nutmeg. Whisk to blend.
3. Add activated yeast mixture, melted butter, 3 eggs, vanilla extract, and lemon zest. Mix on low 2 minutes until shaggy dough forms.
4. Increase to medium speed and knead 6-8 minutes until dough is smooth, elastic, and slightly tacky. Perform windowpane test.
5. Form dough into ball, place in greased bowl, cover with plastic wrap. Let rise 1.5-2 hours until doubled.
6. Make cream cheese filling: Beat softened cream cheese with 1/4 cup sugar, egg yolk, 1 tsp vanilla, and 1 tbsp flour until smooth. Refrigerate.
7. Mix cinnamon filling: Combine brown sugar, cinnamon, nutmeg, and pinch of salt. Keep melted butter separate.
8. Punch down risen dough, turn onto floured surface, let rest 10 minutes.
9. Roll dough into 30×16-inch rectangle, about 1/4-inch thick.
10. Spread cream cheese filling evenly over dough, leaving 1-inch border on all edges.
11. Brush border with water. Sprinkle cinnamon-sugar mixture over cream cheese layer evenly.
12. Roll dough tightly from long edge into a log. Pinch seam closed with water-dampened fingers.
13. Transfer to parchment-lined baking sheet. Form into oval ring, pinching ends together securely.
14. Cover loosely with sprayed plastic wrap. Let rise 45-75 minutes until puffy and nearly doubled.
15. Preheat oven to 350°F with rack in center position.
16. Beat remaining egg with 1 tablespoon water. Brush entire surface with egg wash.
17. Bake 30-35 minutes, rotating halfway through, until deep golden brown and internal temperature reaches 190-195°F.
18. Transfer to wire cooling rack. Cool completely for at least 1 hour before glazing.
19. Make glaze: Divide powdered sugar into three bowls. Add milk and vanilla to each, then tint with purple, green, and yellow food coloring.
20. Drizzle colored glazes over cooled cake in alternating bands. Sprinkle with colored sanding sugar while glaze is wet.
21. Insert plastic baby charm from bottom of cake before serving. Slice and enjoy at room temperature.
Notes
For deeper flavor, refrigerate dough after kneading for 8-24 hours, then bring to room temperature before shaping.
Always check yeast expiration date and proof even instant yeast to ensure freshness.
Use instant-read thermometer to verify milk is 105-110°F—too hot kills yeast, too cold won’t activate.
Perform windowpane test: stretch small piece of dough thin without tearing to confirm proper gluten development.
Don’t skip second rise after shaping—this creates the light, fluffy texture characteristic of authentic King Cake.
Use gel food coloring for vibrant colors. Purple needs most drops (8-12), green about 6-8, gold is 4-6 yellow plus tiny drop orange.
Let cake cool completely before glazing or icing will melt and slide off. Can refrigerate 30 minutes for cleanest finish.
Store un-glazed cake at room temperature up to 3 days or freeze up to 3 months. Always glaze fresh before serving.
Always warn guests about plastic baby charm to prevent choking hazards.
Cake tastes even better on day two as flavors meld—perfect for advance preparation.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert, Bread
- Method: Baking
- Cuisine: American, Creole, Louisiana, New Orleans
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 412
- Sugar: 36g
- Sodium: 268mg
- Fat: 16g
- Saturated Fat: 9.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 78mg
Keywords: King Cake, Mardi Gras cake, New Orleans King Cake, carnival cake, festive bread, braided pastry, cinnamon cream cheese cake