Authentic Mardi Gras King Cake Recipe

Introduction

Celebrate Mardi Gras with this authentic New Orleans King Cake, a sweet, braided treat filled with cinnamon and brown sugar. Its vibrant icing and colorful sugar make it a festive centerpiece perfect for any party or gathering.

Ingredients

• 1/4 cup warm water (105 to 115 degrees)
• 1 envelope active dry yeast
• 1/4 cup warm milk (105 to 115 degrees)
• 1/2 cup butter (softened)
• 2 tablespoons sugar
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3 to 3 1/2 cups all-purpose flour
• 2 eggs
• Plastic baby charm
• 1/4 cup melted butter (for filling)
• 1/3 cup packed light brown sugar
• 1 1/2 teaspoons cinnamon
• 1 cup powdered sugar (sifted, for icing)
• 1/4 teaspoon almond extract
• 1 to 2 tablespoons milk
• Colored sprinkling sugar (green, gold, and purple)

Instructions

1. Step 1: In a large warm bowl, place the warm water and sprinkle in the yeast. Stir until dissolved.
2. Step 2: Add warm milk, softened butter, sugar, nutmeg, and salt. Then add 1 cup of flour and blend well.
3. Step 3: Stir in the eggs and enough remaining flour to form a soft dough.
4. Step 4: Knead dough on a lightly floured surface until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease all sides.
5. Step 5: Cover and let the dough rise in a warm, draft-free place until doubled in size, about 1 hour.
6. Step 6: Punch down the dough and roll out on a floured surface to a 30 by 9-inch rectangle.
7. Step 7: Brush the dough with melted butter, then sprinkle with brown sugar and cinnamon, leaving a half-inch border around the edges.
8. Step 8: Starting at the long end, roll the dough tightly like a jelly roll and pinch the seam to seal.
9. Step 9: Cut the roll lengthwise in half with a sharp knife. Turn the halves so the cut sides face up and twist them together with the filling side visible.
10. Step 10: As you twist, tuck the plastic baby charm into the center of the dough.
11. Step 11: Transfer the twisted dough to a greased baking sheet and shape it into a ring. Pinch the ends together to seal.
12. Step 12: Cover and let the ring rise in a warm place until doubled, about 20 to 40 minutes.
13. Step 13: Bake in a 350°F (175°C) oven for 30 minutes, or until golden and cooked through.
14. Step 14: Remove the cake from the baking sheet and cool on a wire rack.
15. Step 15: Mix powdered sugar, almond extract, and milk until smooth. Divide into three bowls and tint each with purple, green, and gold food coloring.
16. Step 16: Drizzle the colored icing over the cooled cake and sprinkle with green, gold, and purple coarse sugar.

Tips & Variations

• For a moister cake, brush the baked ring with melted butter right after baking.
• You can substitute the baby charm with a dried bean if preferred.
• Try adding chopped pecans to the cinnamon filling for extra crunch.
• Use gel food coloring for more vibrant icing hues.

Storage

Store the King Cake in an airtight container at room temperature for up to 3 days. To refresh, warm slices briefly in the microwave. It can also be frozen wrapped tightly for up to 1 month; thaw completely before icing and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is the significance of the baby charm in King Cake?

The baby charm symbolizes luck and prosperity; the person who finds it in their slice is said to have good luck and is often expected to host the next King Cake party.

Can I make the dough in advance?

Yes, you can prepare the dough a day ahead and refrigerate it overnight after the first rise. Let it come to room temperature before shaping and baking.

Authentic Mardi Gras King Cake Recipe

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4.6 from 62 reviews

This Authentic Mardi Gras King Cake recipe captures the traditional New Orleans style celebration pastry, featuring a soft, sweet, cinnamon-filled dough braided into a ring shape and decorated with colorful icing in festive Mardi Gras colors. Perfect for parties, this king cake includes a hidden plastic baby charm and is topped with vibrant green, gold, and purple sprinkling sugar to honor the festive tradition.

• Author: Maya
• Prep Time: 1 hour 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours
• Yield: 1 King Cake (serves 10-12) 1x
• Category: Party Food
• Method: Baking
• Cuisine: Southern

Ingredients

Scale 1x2x3x

For Dough

• 1/4 cup warm water (105 to 115 degrees F)
• 1 envelope active dry yeast
• 1/4 cup warm milk (105 to 115 degrees F)
• 1/2 cup butter (softened)
• 2 tablespoons sugar
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3 to 3 1/2 cups all-purpose flour
• 2 eggs
• Plastic baby charm

For Cinnamon Filling

• 1/4 cup melted butter
• 1/3 cup packed light brown sugar
• 1 1/2 teaspoons cinnamon

For Icing

• 1 cup powdered sugar (sifted)
• 1/4 teaspoon almond extract
• 1 to 2 tablespoons milk
• Colored sprinkling sugar (green, gold and purple)

Instructions

1. Activate yeast: Place warm water in a large warm bowl, sprinkle in the yeast, and stir until dissolved completely.
2. Prepare dough base: Add warm milk, softened butter, sugar, nutmeg, and salt to the yeast mixture; then add 1 cup of flour and blend well to combine.
3. Add eggs and flour: Stir in the eggs, then gradually add enough of the remaining flour to create a soft dough.
4. Knead the dough: On a lightly floured surface, knead the dough until it becomes smooth and elastic, about 5 minutes. Place the dough in a greased bowl, turning to grease the surface of the dough.
5. First rise: Cover the bowl and let the dough rise in a warm, draft-free place until doubled in size, approximately 1 hour.
6. Punch down dough and roll out: Punch down the risen dough and transfer it to a lightly floured surface. Roll the dough into a 30-by-9-inch rectangle.
7. Add filling: Brush the rolled dough with melted butter, then sprinkle brown sugar and cinnamon evenly, leaving a half-inch border around the edges.
8. Roll and slice: Beginning at the long end, tightly roll the dough into a jelly-roll shape and pinch the seam to seal. Use a sharp knife to cut the roll in half lengthwise.
9. Twist and insert charm: Carefully rotate the halves so the cut sides face upward to display the filling. Twist the two halves together, keeping the cut sides up. Insert the plastic baby charm somewhere in the center of the twisted dough.
10. Shape and second rise: Transfer the twisted dough to a greased baking sheet. Form it into a ring and pinch the ends together to seal. Cover and let rise in a warm, draft-free place until doubled in size, about 20 to 40 minutes.
11. Bake: Preheat the oven to 350°F (175°C). Bake the king cake for 30 minutes or until cooked through and golden brown.
12. Cool and prepare icing: Remove the cake from the baking sheet and let it cool on a wire rack. Mix powdered sugar, almond extract, and milk until smooth. Divide the icing into three small bowls and tint each with purple, green, and gold food coloring.
13. Decorate: Drizzle the colored icings over the cooled cake and sprinkle with colored coarse grain sugar in Mardi Gras colors.

Notes

• This recipe was adapted from a 1980’s recipe featured in the Times-Picayune Newspaper of New Orleans.
• The plastic baby charm represents luck and prosperity; whoever finds it is expected to host the next King Cake celebration.
• Ensure dough rises occur in a warm, draft-free environment for best results.
• Use sifted powdered sugar for smooth icing texture.
• Colored sprinkling sugar can be found in specialty baking stores or online.

Keywords: King Cake, Mardi Gras, New Orleans Dessert, Cinnamon Roll Cake, Party Cake, Southern Cuisine, Traditional King Cake