This traditional Mardis Gras King Cake recipe is made with a soft, lightly sweetened brioche dough and a buttery cinnamon sugar filling. Topped with a powdered sugar glaze and colored sugar, this festive New Orleans king cake is just what you need to celebrate festival season!
I grew up just 3 hours outside of New Orleans and still have several friends and family members who live in the Big Easy. Needless to say, I've been to New Orleans more times than I can count and a big slice of king cake during Mardi Gras season is something I look forward to every year!
This king cake recipe is right up there with some of the best I've had in New Orleans and goes perfectly with a strong cup of coffee. For more New Orleans-inspired recipes, check out our New Orleans Beignets and Crawfish Etouffee recipes next!
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What Is A King Cake?
The million-dollar question! Well y'all, a king cake is a classic New Orleans dessert made with brioche pastry. King cake is typically filled with a cinnamon sugar filling but is sometimes made with cream cheese, chocolate, or fruit filling.
The dough is normally rolled up to enclose the filling and either braided or twisted and shaped into a circle. King cake is topped with a glaze, most commonly powdered sugar glaze, and finished with a dusting of green, gold, and purple colored sugars to create the iconic festive look king cake is known across the globe for.
The name "king cake" originates from the biblical story in which the Three Wise Men bring gifts to Baby Jesus on the Twelfth Night. King cake is served between January 6th (King's Day) and the eve of Mardi Gras, or Fat Tuesday, to celebrate the coming of the Three Kings.
Ingredients You Need To Make This Recipe
King Cake
- Warm water. To help bloom the yeast. Active dry yeast must first be reactivated or "woken up" before making the dough.
- Granulated sugar. To help activate the yeast and to sweeten the dough.
- Active dry yeast. To help the bread rise and give it its signature yeasty flavor and aroma.
- Melted butter. For fat, flavor, and moisture.
- Warm milk. To help create a smooth, cohesive dough.
- Eggs. To bind the ingredients.
- Vanilla extract. For flavor and depth. Use good quality vanilla extract.
- Ground cinnamon. For extra flavor and a hint of earthy spice.
- Ground nutmeg. For a subtle nutty and earthy flavor.
- Salt. To enhance the flavors of the other ingredients.
- All-purpose flour. To create the brioche dough. Use good quality flour for the best result.
- Plastic king cake baby. A must-have for king cake! It's so fun to see who gets the slice with the baby.
Cinnamon Sugar Filling
- Brown sugar
- Ground cinnamon
- Melted butter
- Salt
Powdered Sugar Glaze
- Powdered sugar
- Fresh lemon juice
- Milk
- Green, gold, and purple colored sugars. I love Wilton brand colored sugars!
How To Make This Recipe
- In the bowl of a stand mixer, lightly whisk together the warm water, yeast, and 1 tablespoon of sugar. Allow the mixture to sit for about 10 minutes until it is foamy.
- Add the melted butter, milk, egg, egg yolk, vanilla extract, cinnamon, nutmeg, salt, and one cup of flour. Use a wooden spoon to mix the ingredients together until combined.
- Add the last 2 cups of flour, one cup at a time, and mix on medium speed (4-5 on a stand mixer) with the paddle attachment after each addition.
- Once a shaggy dough has formed, switch to the bread hook and knead the dough on medium speed for 8 to 10 minutes until the dough is pulling away from the side and is smooth and elastic.
- Shape the dough into a ball and place it into a clean lightly oiled bowl. Cover the bowl with plastic wrap and allow the dough to rise in a warm spot for about an hour or until doubled in size.
- Once the dough has doubled in size, punch it down, and turn it out onto a lightly floured surface. Roll the dough out into a 16 x 10-inch rectangle with a lightly floured rolling pin.
- Slice the dough in half the lengthwise with a pizza cutter. Mix the brown sugar, cinnamon, melted butter, and salt together in a small mixing bowl with a fork. Spread the filling out over the dough with your fingers leaving a small rim along the long edges.
- Roll each section of dough into a log like you would a cinnamon roll. Carefully twist the logs together into a two-strand rope. Shape the twisted dough into a circle and pinch the ends of the rope together.
- Place the pastry on a parchment paper lined baking sheet, loosely cover it with plastic wrap, and allow it to rise in a warm spot for about an hour or until doubled in size.
- Preheat your oven to 350°F. Bake the king cake for 25 to 30 minutes or until golden brown and done in the center. Allow the cake to cool completely.
- In a medium mixing bowl, whisk together the powdered sugar, lemon juice, and milk. Tuck the plastic baby into one of the folds of the cake and spoon the glaze over the cake. Finish the cake by sprinkling green, gold, and purple colored sugars in sections on top of the glaze before it sets completely. Slice and enjoy!
Variations and Substitutions
King cake can also be made with cream cheese filling instead of cinnamon filling. Make a simple cream cheese filling with these ingredients:
- 8 ounces softened cream cheese
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 2 teaspoons lemon juice
- ½ teaspoon vanilla extract
What Is The Meaning of the Baby Inside King Cake?
The plastic baby, or fève, inside a king cake symbolizes Baby Jesus. Whoever gets the slice with the baby is said to have good fortune and prosperity in their future and is crowned "king" or "queen" of the day.
More FAQs
One of the earliest formed Mardi Gras krewes, the Rex Organization, assigned the meanings to the iconic colors of Mardi Gras, purple, green, and gold, in 1892. Purple represents justice, green represents faith, and gold represents power.
There are many brands of plastic babies and trinkets that are made to be baked into king cakes. These products should be completely safe to bake inside a king cake as the oven will not get them hot enough to melt.
However, I find it hard to trust that many manufacturers of these plastic babies will do their due diligence to ensure the plastic babies are safe for baking, especially on sites like Amazon. So I prefer to just tuck a plastic baby into a fold of the cake after it has cooled. You still get the same effect and keep everyone safe!
King cakes were originally made circular as a symbolism for the route taken by the Three Kings to reach Baby Jesus. They went in circles to confuse King Herod, who was following the Wise Men to try and kill Baby Jesus.
Make-Ahead and Storing Instructions
King cake is best served fresh the day it is baked. However, you can store king cake in an airtight container at room temperature for up to two days or in the refrigerator for up to a week.
You can also freeze this cake by placing slices on a baking sheet and placing them in the freezer until frozen solid. Once frozen, transfer the slices to a zip-top freezer bag and freeze them for up to three months!
Recommended Tools for This Recipe
- Mixing bowls
- Stand mixer. Sure, you can knead by hand but I prefer to lift weights for an arm workout!
- Rolling pin
- Baking sheet
More New Orleans-Inspired Recipes You Will Love!
- Cajun Jambalaya Pasta
- Homemade Cajun Seasoning
- New Orleans Remoulade Sauce
- Cajun Dirty Rice with Smoked Sausage
- Authentic Chicken and Sausage Gumbo
- Creamy Cajun Mushroom Pasta
📖 Recipe
New Orleans King Cake
Ingredients
King Cake
- ⅓ cup warm water 105 to 110°F
- 5 tablespoons granulated sugar (¼ cup + 1 tablespoon), divided
- 2 ¼ teaspoons active dry yeast 1 packet
- 6 tablespoons unsalted butter melted
- ⅓ cup warm whole milk 105 to 110°F
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 3 - 3 ½ cups all-purpose flour spooned and leveled
- Plastic king cake baby
Cinnamon Sugar Filling
- ⅓ cup brown sugar light or dark
- 2 teaspoons ground cinnamon
- 3 tablespoons unsalted butter melted
- ¼ teaspoon salt
Powdered Sugar Glaze
- 2 cups powdered sugar
- 2 teaspoons fresh lemon juice
- 2 - 3 tablespoons milk
- Purple, green, and gold colored sugars
Instructions
- In the bowl of a stand mixer, lightly whisk together the warm water, yeast, and 1 tablespoon of sugar. Allow the mixture to sit for about 10 minutes until it is foamy.
- Add the melted butter, milk, egg, egg yolk, vanilla extract, cinnamon, nutmeg, salt, and one cup of flour. Use a wooden spoon to mix the ingredients together until combined.
- Add the last 2 cups of flour, one cup at a time, and mix on medium speed (4-5 on a stand mixer) with the paddle attachment after each addition.
- Once a shaggy dough has formed, switch to the bread hook and knead the dough on medium speed for 8 to 10 minutes until the dough is pulling away from the side and is smooth and elastic. If the dough is too sticky add up to ½ cup more flour, 2 tablespoons at a time, until desired consistency is reached.
- Shape the dough into a ball and place it into a clean lightly oiled bowl. Cover the bowl with plastic wrap and allow the dough to rise in a warm spot for about an hour or until doubled in size.
- Once the dough has doubled in size, punch it down, and turn it out onto a lightly floured surface. Roll the dough out into a 16 x 10-inch rectangle with a lightly floured rolling pin.
- Slice the dough in half the lengthwise with a pizza cutter. Mix the brown sugar, cinnamon, melted butter, and salt together in a small mixing bowl with a fork. Spread the filling out over the dough with your fingers leaving a small rim along the long edges.
- Roll each section of dough into a log like you would a cinnamon roll. Carefully twist the logs together into a two-strand rope. Shape the twisted dough into a circle and pinch the ends of the rope together.
- Place the pastry on a parchment paper lined baking sheet, loosely cover it with plastic wrap, and allow it to rise in a warm spot for about an hour or until doubled in size.
- Preheat your oven to 350°F. Bake the king cake for 25 to 30 minutes or until golden brown and done in the center. Allow the cake to cool completely.
- In a medium mixing bowl, whisk together the powdered sugar, lemon juice, and milk. Tuck the plastic baby into one of the folds of the cake and spoon the glaze over the cake. Finish the cake by sprinkling green, gold, and purple colored sugars in sections on top of the glaze before it sets completely. Slice and enjoy!
Notes
- King cake can also be made with cream cheese filling instead of cinnamon filling. Make a simple cream cheese filling with:
-
- 8 ounces softened cream cheese
- 1 cup powdered sugar
- 2 teaspoons lemon juice
- 1-2 tablespoons milk
- Brush the top of the king cake with egg wash before baking it to give the finished product a shiny finish.
- King cake is best served fresh the day it is baked. However, you can store king cake in an airtight container at room temperature for up to two days or in the refrigerator for up to a week.
- You can also freeze this cake by placing slices on a baking sheet and placing them in the freezer until frozen solid. Once frozen, transfer the slices to a zip-top freezer bag and freeze them for up to three months!
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