Mardi Gras King Cake

My first February in New Orleans, I kept seeing these elaborate ringed cakes in bakery windows, draped in purple and green like carnival costumes. A neighbor finally explained the tradition behind them, and I spent three weekends perfecting my own version. The house still smells like nutmeg and rising dough when I make it now.

Last year I made two king cakes, one for a party and one just for my family to eat over breakfast for three days straight. My daughter keeps asking if I can hide the baby figurine somewhere obvious this time because she wants to be the one who finds it.

Ingredients

• Active dry yeast: Use warm water around 110°F, anything hotter kills the yeast and your dough wont rise
• Whole milk: Room temperature ingredients incorporate better into the dough mixture
• Unsalted butter: Softened butter creates that tender crumb structure brioche is famous for
• All-purpose flour: Bread flour makes it too chewy, stick with regular flour for the right texture
• Ground nutmeg: This subtle spice makes the dough taste like something special
• Light brown sugar: Packed tight creates the best gooey cinnamon swirl layers
• Powdered sugar: Sift it first or your icing will have stubborn lumps

Instructions

Wake up the yeast:

Stir the yeast into warm water with a pinch of sugar and watch it bubble to life, that foam tells you its ready to work

Mix the wet ingredients:

Whisk milk, eggs, butter, sugar, salt, nutmeg, and vanilla until combined, then pour in that foamy yeast mixture

Build the dough:

Add flour gradually while mixing, then knead for 8 to 10 minutes until the dough feels smooth and bounces back when you poke it

Let it rise:

Place the dough in a greased bowl, cover it with a towel, and leave it alone in a warm spot until it doubles in size

Roll it out:

Punch down the risen dough and roll it into a 10 by 20 inch rectangle, keeping the thickness even

Add the filling:

Brush the dough with melted butter and sprinkle that cinnamon sugar mixture all the way to the edges

Shape the ring:

Roll it up tight from the long side, pinch the seam closed, then form it into a circle on your baking sheet

Second rise:

Cover the ring and let it puff up for 45 minutes while you preheat the oven to 350°F

Bake until golden:

Bake for 25 to 30 minutes until the top turns golden brown, then let it cool completely on a wire rack

Add the finishing touches:

Whisk powdered sugar, milk, and vanilla into a smooth icing, drizzle it over the cake, and immediately shower it with purple, green, and gold sugar

Pin It

The year I hid the baby too well, we sliced through the entire cake without finding it. My niece discovered it weeks later when she reached for a leftover piece from the freezer.

Making It Ahead

You can make the dough the night before and let it do its first rise in the refrigerator. The cold fermentation actually develops more flavor, and it is one less thing to worry about on party day.

Getting The Colors Right

Work with one color of sugar at a time and immediately wipe your hands between sections. The purple stain from sanding sugar is surprisingly stubborn and I learned this the hard way before a dinner party.

Serving Suggestions

King cake tastes best at room temperature, not cold from the fridge. Serve it alongside coffee or chicory coffee for the full New Orleans experience.

• Hide the baby from the bottom if you want to avoid obvious slices
• Extra icing never hurt anyone, double the glaze recipe if you love frosting
• The cake stays fresh for 2 days at room temperature in a sealed container

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Whatever you do, do not forget to announce who found the baby, because that person is responsible for next years cake.

Recipe FAQs

→ What type of flour is best for this cake?

All-purpose flour is ideal for achieving a tender yet structured dough with the right balance of softness and elasticity.

→ Can I use a stand mixer to knead the dough?

Yes, a stand mixer with a dough hook makes kneading easier and ensures a consistent texture, though hand kneading is also effective.

→ How do I achieve the cinnamon swirl inside the dough?

Spread melted butter evenly over the rolled dough and sprinkle the cinnamon and light brown sugar mixture before tightly rolling it into a log.

→ What is the purpose of the rising time?

Rising allows the yeast to ferment, producing air bubbles that create a light, fluffy texture in the finished cake.

→ How do I get the traditional Mardi Gras colors on the icing?

After drizzling the vanilla icing, sprinkle sections with purple, green, and gold/yellow sanding sugar to create the classic festive look.

→ Can I substitute plant-based ingredients?

Yes, you can replace milk and butter with plant-based alternatives to make a dairy-free version without compromising flavor.