Description
Mardi Gras King Cake is a traditional New Orleans pastry made with a rich, soft yeast dough filled with either a cinnamon or cream cheese filling. This festive cake is braided into an oval shape, baked until golden, and topped with a sweet lemon-vanilla frosting and colorful purple, green, and gold sugar. A hidden plastic baby figurine inside the cake adds to the fun Mardi Gras tradition, where the lucky slice-holder becomes king or queen for the day.
Ingredients
Units
Scale
Dough
- 1 cup milk
- 1/4 cup salted butter
- 1 1/2 teaspoon salt
- 2/3 cup warm water
- 1/2 cup granulated sugar, divided
- 1 Tablespoon active dry yeast
- 2 large eggs, beaten
- 2 teaspoons vanilla extract
- 5 to 5 1/2 cups all-purpose flour (705g to 776g), spooned & leveled
Full Batch Cinnamon Filling Option
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 1/2 cup all-purpose flour (68g)
- 2 teaspoons ground cinnamon
- 4 tablespoons salted butter, melted
Full Batch Cream Cheese Filling Option
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 2 Tablespoons salted butter, softened
- 1 teaspoon vanilla extract
Frosting
- 2 cups powdered sugar
- 3 Tablespoons milk
- 1 Tablespoon salted butter, melted
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Prepare the dough mixture: Heat the milk and butter in a microwave-safe bowl for 60-90 seconds until melted. Add salt and let the mixture cool to about 120° to 130°F (just warm to the touch).
- Activate the yeast: In a separate bowl, combine warm water with 1 tablespoon of sugar and the active dry yeast. Stir and let it sit for 5-10 minutes until the yeast becomes foamy, indicating it is active.
- Mix the dough: Once the yeast is foamy, add the warm milk and butter mixture, remaining sugar, beaten eggs, vanilla extract, and 1 cup of flour. Mix thoroughly. Gradually add remaining flour while kneading with a dough hook or by hand until the dough is soft but not sticky, kneading for 5 minutes on medium speed or 8-10 minutes by hand.
- Knead and let dough rise: Turn the dough onto a floured surface and knead a few times until smooth. Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-2 hours until doubled in size.
- Prepare cinnamon filling (if using): Combine brown sugar, granulated sugar, flour, cinnamon, and melted butter until well mixed. Set aside.
- Prepare cream cheese filling (if using): Beat softened cream cheese, powdered sugar, softened butter, and vanilla extract until smooth. Set aside.
- Shape the dough: After the dough rises, punch it down and divide in half. Roll one half into a 10×16 inch rectangle on a floured surface. Cut lengthwise with a pizza cutter into two long strips.
- Add filling and roll: Spread or crumble the chosen filling evenly over the dough strips. Roll each strip into a cylinder, like cinnamon rolls, then twist the two rolls together to braid. Form into an oval shape and pinch the ends closed. Repeat with second half of dough and filling. Place on parchment-lined baking sheets and cover with plastic wrap. Let rise 30-45 minutes until puffy.
- Bake the King Cakes: Preheat oven to 350°F (175°C). Bake the cakes for 25-30 minutes or until golden brown and an internal temperature of 190° to 195°F (88° to 91°C) is reached. Remove from oven and cool completely on wire racks.
- Prepare the frosting: Beat powdered sugar, milk, melted butter, lemon juice, and vanilla extract until smooth and pourable but thick.
- Decorate and serve: Insert a plastic baby figurine into each cake, hiding it inside. Drizzle frosting over the cooled cakes, spreading to cover completely. Immediately sprinkle with purple, green, and gold colored sugar before the frosting sets. Slice and serve. The person who finds the baby is the king or queen for the day!
Notes
- If the dough is too sticky, you can add up to 1 cup more flour to get a workable but still soft dough.
- King Cake is best served fresh but can be stored for 2-3 days at room temperature or up to 1 week refrigerated in an airtight container.
- The cake freezes well for 2-3 months when wrapped tightly and stored in an airtight container. Thaw at room temperature for 2-3 hours before serving.
- Use a pizza cutter for easy dough cutting and a rolling pin to roll out the dough evenly.
- If using instant yeast, mix it first with sugar and flour, then add wet ingredients and proceed with kneading and rising in the fridge for 1 hour.
- The dough can be refrigerated overnight to bake fresh the next day; allow it to come to room temperature before shaping.
- Try other fillings like strawberry, cherry, blueberry pie filling, apple pie filling, or German chocolate cake frosting.
- If colored sugar is unavailable, you can make your own by mixing granulated sugar with drops of food coloring in a jar and shaking well.
Nutrition
- Serving Size: 1 slice (approx. 1/20th of cake)
- Calories: 290
- Sugar: 18g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
