Easy King Cake for Mardi Gras Recipe
This king cake for Mardi Gras recipe features buttery brioche dough, sweet cream cheese filling, and festive purple, green, and gold sugar. Perfect for celebrating!
This king cake for Mardi Gras recipe combines tender brioche dough enriched with butter and vanilla, luscious cream cheese filling sweetened with sugar, and vibrant purple, green, and gold sanding sugars that capture the festive spirit of carnival season in every colorful, celebratory slice.
Thereโs something magical about pulling a king cake out of the oven during carnival season. The smell of buttery dough mingling with sweet vanilla fills your kitchen, and suddenly youโre transported straight to New Orleans, even if youโre miles away.
Iโve been making this mardi gras king cake recipe for years now, tweaking it until I landed on this version with its impossibly soft dough and cream cheese filling thatโs just sweet enough without being cloying.
Table of Contents
Why Youโll Love This King Cake for Mardi Gras Recipe
This mardi gras cake is genuinely approachable, even if youโve never worked with yeast dough before. The dough stays soft and forgiving throughout the whole process, so you wonโt end up wrestling with tough, resistant dough that makes you want to throw in the towel.
The cream cheese filling is ridiculously simple. Youโre basically just beating cream cheese with sugar until itโs smooth and dreamy, then spreading it down the center of your dough. No tempering eggs or fussing with stovetop custards here.
I love how this recipe doesnโt require you to let the dough rise twice for hours on end. One rise, shape it, one more rise, and youโre baking. Thatโs it. King Arthur Baking notes that enriched doughs like this one, loaded with butter and eggs, naturally rise more slowly but develop incredible flavor and texture during that single rise.
The oval shape is far more forgiving than those perfectly round traditional king cakes you see in bakeries. Youโre literally just stretching the dough into a long rectangle, folding it over the filling, and forming it into an oval ring. If itโs a little wonky? Nobody will notice once itโs covered in colorful sugar.
Nutritional Information
| Per Serving | Amount |
|---|---|
| Calories | 385 |
| Protein | 7g |
| Carbohydrates | 52g |
| Fat | 17g |
| Sugar | 28g |
| Fiber | 1g |
Based on 12 servings
Ingredients for This Mardi Gras King Cake Recipe
This mardi gras king cake recipe starts with pantry staples you probably already have. The bergamot extract is optional but adds a lovely citrusy note that makes the cake feel extra special.
| Amount | Ingredient |
|---|---|
| For the Dough | |
| 1/2 cup | Unsalted butter, melted |
| 3/4 cup | Lukewarm milk |
| 2 whole + 1 yolk | Eggs (save the white for egg wash), room temperature |
| 3 1/2 cups | Unbleached all-purpose flour |
| 1/4 cup | Granulated sugar |
| 1/4 cup | Nonfat dry milk powder |
| 1 1/4 teaspoons | Fine sea salt |
| 2 1/2 teaspoons | Instant yeast |
| 1 teaspoon | Vanilla extract, bergamot extract, or Fiori di Sicilia |
| For the Filling | |
| 8 oz | Cream cheese, softened (seriously, let it sit outโcold cream cheese is a nightmare to mix) |
| 1/2 cup | Granulated sugar |
| 3 tablespoons | All-purpose flour |
| 1 large | Egg, lightly beaten |
| 2 teaspoons | Vanilla extract, bergamot extract, or Fiori di Sicilia |
| For the Glaze | |
| 2 cups | Confectionersโ sugar |
| Pinch | Salt |
| 1 teaspoon | Bergamot extract (or vanilla) |
| 2-3 tablespoons | Milk or cream |
| As needed | Purple, green, and gold sanding sugars |
Essential Equipment
Youโll Need:
- Stand mixer with dough hook (or strong arms and patience)
- Large mixing bowls
- Parchment-lined baking sheet
- Rolling pin or just your hands
- Pastry brush for egg wash
- Aluminum foil for tenting
Nice to Have:
- Bench scraper for handling dough
- Offset spatula for spreading glaze
Step-by-Step Instructions for Your King Cake
Start making your king cake for mardi gras by placing all the dough ingredients in your stand mixer bowl in the order listedโmelted butter, lukewarm milk, eggs and yolk, flour, sugar, dry milk powder, salt, yeast, and extract. Attach the dough hook and knead on medium speed until youโve got a soft, smooth dough thatโs slightly tacky but not sticky (about 8-10 minutes).
Spray a large bowl with cooking spray and plop your dough in there, turning it once so itโs coated on all sides. Cover with plastic wrap thatโs also been sprayed, and let it rise for about an hour. The dough will puff up and look relaxed, though it wonโt dramatically double like lean bread doughs do.
Turn the risen dough out onto a lightly floured surface and gently stretch it into a 24ร6-inch rectangle. Donโt stress about perfection hereโjust use floured hands to pat it into shape. Let the dough rest while you make the filling (this gives the gluten a chance to relax so it wonโt spring back when youโre shaping).
Beat the cream cheese, sugar, and flour together in your mixer until completely smooth with no lumps. Add the egg and extract, mixing just until everythingโs incorporated and silky.
Spoon dollops of filling down the center length of your dough rectangle. Fold one long edge of the dough over the filling, covering about half of it. Beat the reserved egg white with 1 tablespoon water to make your egg wash, then brush it generously on the folded edge.
Brush egg wash on the opposite long edge of dough, then fold it over so the two edges overlap and create a seal (if you peek at pictures of this process online, it makes total senseโyouโre basically making a filled log). Press gently to seal.
Carefully transfer your long baton of filled dough onto a parchment-lined baking sheet. Gently stretch it into an oval shape and bring the two ends together, pinching them firmly and using egg wash to help them stick. Youโve now got a festive oval ring.
Cover the shaped cake loosely and let it rise for another hour. About 20 minutes before the hourโs up, preheat your oven to 350ยฐF so itโs ready when the dough is.
Brush the entire surface of your risen cake with more egg washโthis creates that beautiful golden-brown finish. Bake for 20 minutes, then loosely tent the top with aluminum foil and bake for another 30 minutes until the cake is deeply golden and your kitchen smells like a French bakery.
Let it cool completely before you even think about glazing it (warm cake makes glaze melt and slide right off).
For the glaze, beat together confectionersโ sugar, a pinch of salt, extract, and enough milk to create a thick but pourable consistency. Spoon it generously over the cooled cake, letting it drip down the sides naturally.
Immediatelyโand I mean immediately, before the glaze setsโsprinkle your purple, green, and gold sanding sugars in alternating sections all around the ring. Work quickly and donโt overthink the pattern; the colors will look festive no matter what.
Pro Tips & Expert Guidance
This mardi gras king cake recipe works best when your eggs and milk start at room temperature. Cold ingredients can cause the butter to seize up into little clumps instead of incorporating smoothly into the dough.
According to Serious Eats, room-temperature ingredients create a stable emulsion in enriched doughs, preventing the fat from separating and ensuring even gluten development throughout.
If your dough feels unusually sticky after kneading, resist the urge to add too much flour. A slightly tacky dough creates that tender, pillowy texture weโre after. You can dust your hands with flour when shaping, but donโt incorporate more than a tablespoon or two extra.
The dry milk powder might seem weird, but itโs actually doing important work. It adds richness and helps the crust brown beautifully without adding extra liquid that would make the dough too soft to handle.
Donโt skip the egg wash before baking. That glossy, golden-brown finish comes entirely from brushing the dough with beaten egg white, and it makes the difference between a homemade-looking cake and a bakery-quality one.
Troubleshooting Common King Cake Issues
Why didnโt my dough rise much during the first rise?
Enriched doughs with lots of butter and eggs naturally rise more slowly and less dramatically than lean doughs. As long as the dough looks puffy and relaxed after an hour, youโre good to go.
What if my cream cheese filling is lumpy?
Make absolutely sure your cream cheese is fully softened before you start beating it. Set it out for at least an hour at room temperature, or give it 15-second bursts in the microwave. Cold cream cheese will never beat smooth.
My glaze is too thick and wonโt drizzleโhelp!
Just add milk or cream one teaspoon at a time, beating after each addition, until you reach a thick but pourable honey-like consistency. Itโs easier to thin glaze than to thicken it.
The ends of my oval didnโt seal properly and came apart during baking.
No worries at all! Just pinch them back together once the cake has cooled, and use extra glaze to โglueโ them. Once itโs decorated, nobody will ever notice.
Fun Variations & Creative Twists
For a chocolate king cake, add 1/4 cup cocoa powder to the dough and reduce the flour by 1/4 cup. Fold mini chocolate chips into the cream cheese filling for extra decadence.
Try a cinnamon sugar filling instead of cream cheese by mixing 3/4 cup granulated sugar with 2 tablespoons cinnamon. Brush the dough with melted butter before sprinkling the mixture down the center.
Make it citrus-forward by adding 2 tablespoons of orange or lemon zest to both the dough and the filling. Use orange extract in the glaze for a flavor that screams Mardi Gras.
For a praline version, fold 1/2 cup chopped toasted pecans into the cream cheese filling. After glazing, sprinkle with more pecans along with the colored sugar.
If you love cream cheese desserts, explore our sweetened condensed milk snowball cookies for another celebration-worthy treat.
How to Serve, Store & Reheat Your Mardi Gras Cake
Slice this beauty into generous wedges and serve it at room temperature with strong coffee or hot chocolate. The cake is rich enough to stand alone, but a dollop of whipped cream never hurt anybody.
Store leftover king cake covered at room temperature for up to 2 days, or refrigerate it for up to 5 days. The glaze might lose some of its sparkle in the fridge, but the cake itself stays wonderfully soft.
To reheat, warm individual slices in the microwave for 15-20 seconds, or place them in a 300ยฐF oven for 5-7 minutes. The cream cheese filling gets all warm and gooey again, making day-old cake taste freshly baked.
Zero-Waste Kitchen Magic
Got leftover cake thatโs starting to dry out? Cube it up and make a bread pudding by soaking the pieces in a mixture of eggs, milk, sugar, and vanilla, then baking until set. The colored sugar adds fun pops of color throughout.
Save any unused egg yolk for brushing over dinner rolls or adding to scrambled eggs the next morning.
Stale king cake also makes incredible French toast. Just soak thick slices in egg mixture and pan-fry them until golden.
Frequently Asked Questions
Can I make this king cake for Mardi Gras recipe ahead of time?
Absolutely! Bake the cake up to 2 days ahead, let it cool completely, and store it wrapped tightly at room temperature. Add the glaze and colored sugars the day you plan to serve it for the freshest, most vibrant appearance.
Whatโs the best substitute for bergamot extract in this recipe?
Vanilla extract works beautifully and is what I use most often. You can also try almond extract, orange extract, or even a combination of vanilla and lemon for a subtle citrus note that complements the richness of the dough.
Why did my king cake turn out dense instead of fluffy?
Dense texture usually comes from adding too much flour or not letting the dough rise long enough. Make sure youโre measuring flour by spooning it into the cup and leveling off, not scooping directly from the bag. Also give the dough the full hour for each rise.
Can I freeze this mardi gras king cake recipe?
Yes! Freeze the baked, cooled, unglazed cake wrapped tightly in plastic wrap and then aluminum foil for up to 2 months. Thaw it overnight in the refrigerator or at room temperature for a few hours, then add the glaze and colored sugars right before serving.
How do I hide the plastic baby in the cake?
The traditional way is to insert it from the bottom of the cooled cake before serving. Just make a small slit with a knife, tuck the baby in, and place that side down on your serving platter. Make sure everyone knows to watch for it!
What if I donโt have instant yeast?
You can use active dry yeast instead. Use the same amount, but dissolve it in the lukewarm milk with a pinch of sugar first, let it sit for 5 minutes until foamy, then proceed with the recipe.
Let the Good Times Roll!
This king cake for Mardi Gras recipe brings all the festive fun of carnival season right to your kitchen without requiring professional pastry skills or hours of work. The tender, buttery dough wrapped around sweet cream cheese filling and topped with those iconic purple, green, and gold colors makes every slice feel like a celebration.
Iโd love to see your king cake creations! Drop a comment below with your favorite filling variation or share a photo of your colorful masterpiece. And if youโre looking for more impressive yet approachable baked goods, donโt miss these soft Italian ricotta almond cookies that are perfect for any special occasion.
Baked with love by Rebeccah Ellene
Easy King Cake for Mardi Gras Recipe: Creamy Cream Cheese Filling & Colorful Glaze
Equipment
- Stand mixer with dough hook
- Large mixing bowls
- Parchment-lined baking sheet
- Rolling Pin
- Aluminum foil
- Bench scraper
- Offset spatula
Ingredientsย ย
For the Dough
- ยฝ cup Unsalted butter melted
- ยพ cup Lukewarm milk
- 2 whole Eggs room temperature
- 1 Egg yolk save egg white for later use, room temperature
- 3 ยฝ cups Unbleached all-purpose flour
- ยผ cup Granulated sugar
- ยผ cup Nonfat dry milk powder
- 1 ยผ teaspoons Fine sea salt
- 2 ยฝ teaspoons Instant yeast
- 1 teaspoon Vanilla extract or bergamot extract or Fiori di Sicilia
For the Filling
- 8 oz Cream cheese softened
- ยฝ cup Granulated sugar
- 3 tablespoons All-purpose flour
- 1 large Egg lightly beaten
- 2 teaspoons Vanilla extract or bergamot extract or Fiori di Sicilia
For the Glaze
- 2 cups Confectionersโ sugar
- 1 pinch Salt
- 1 teaspoon Bergamot extract or vanilla
- 2-3 tablespoons Milk or cream
- Purple, green, and gold sanding sugars as needed
Instructionsย
- Place all the dough ingredients in your stand mixer bowl in the order listedโmelted butter, lukewarm milk, eggs and yolk, flour, sugar, dry milk powder, salt, yeast, and extract. Attach the dough hook and knead on medium speed until youโve got a soft, smooth dough thatโs slightly tacky but not sticky (about 8-10 minutes).
- Spray a large bowl with cooking spray and plop your dough in there, turning it once so itโs coated on all sides. Cover with plastic wrap thatโs also been sprayed, and let it rise for about an hour. The dough will puff up and look relaxed, though it wonโt dramatically double like lean bread doughs do.
- Turn the risen dough out onto a lightly floured surface and gently stretch it into a 24ร6-inch rectangle. Donโt stress about perfection hereโjust use floured hands to pat it into shape. Let the dough rest while you make the filling.
- Beat the cream cheese, sugar, and flour together in your mixer until completely smooth with no lumps. Add the egg and extract, mixing just until everythingโs incorporated and silky.
- Spoon dollops of filling down the center length of your dough rectangle. Fold one long edge of the dough over the filling, covering about half of it. Beat the reserved egg white with 1 tablespoon water to make your egg wash, then brush it generously on the folded edge.
- Brush egg wash on the opposite long edge of dough, then fold it over so the two edges overlap and create a seal. Press gently to seal.
- Carefully transfer your long baton of filled dough onto a parchment-lined baking sheet. Gently stretch it into an oval shape and bring the two ends together, pinching them firmly and using egg wash to help them stick.
- Cover the shaped cake loosely and let it rise for another hour. About 20 minutes before the hourโs up, preheat your oven to 350ยฐF.
- Brush the entire surface of your risen cake with more egg wash. Bake for 20 minutes, then loosely tent the top with aluminum foil and bake for another 30 minutes until the cake is deeply golden and your kitchen smells like a French bakery. Let it cool completely before glazing.
- For the glaze, beat together confectionersโ sugar, a pinch of salt, extract, and enough milk to create a thick but pourable consistency. Spoon it generously over the cooled cake, letting it drip down the sides naturally.
- Immediatelyโbefore the glaze setsโsprinkle your purple, green, and gold sanding sugars in alternating sections all around the ring. Work quickly and donโt overthink the pattern.
