King cake is a traditional New Orleans Mardi Gras dessert. It’s a must-have at any Mardi Gras Party!
I started making King Cake about 25 years ago. My very Southern girlfriend, Sandy, from Pascagoula, Mississippi, sent me one from a very famous bakery in the New Orleans, once during Mardi Gras. As a Southern California gal, I had no idea what King Cake was.King Cake is practically nonexistent in Southern California, at least the Southern, Mardi Gras version. There is a Latino version called Tres Reyes which is served on Epiphany in many Hispanic and Latin American communities. (Mardi Gras King Cake was originally published on February 4th, 2014 and has be updated.) (This post contains affiliate links)
What is King Cake?
King Cake is served during the season, from Epiphany, (January 6th) to Fat Tuesday or Mardi Gras. In the south, Mardi Gras is a season, and not just a day, like it is in the rest of the country. In preparation for Lent, many households would rid their pantries of eggs, sugar and butter, thus creating decadent pastries.
Do other cultures celebrate with king cake?
Many other countries celebrate Mardi Gras or Carnivale with similar sweets, like these Italian Bow Tie cookies that are popular in Italy. In England, Shove Tuesday is celebrated with thin pancakes. Of course we know how popular Carnival is in Brazil!
I love the festive King Cake, which is basically a coffee cake ring with colored sugar. It can be filled with anything from cream cheese, (my favorite) to your favorite pie filling. The colored sugar represents Justice, (purple) Faith, (green) and Power, (gold). Traditionally a small plastic baby, symbolizing the baby Jesus, is tucked into the cooked cake for good luck. The recipient of the baby is responsible for baking the next King Cake.
Once I discovered Artisan Bread in Five Minutes a Day, by Hertzberg and Francois, I adapted their Brioche dough for my King Cake. Yes, it’s not as fast as using pre-made refrigerator rolls, but the dough doesn’t require much kneading. Make the dough one day and the cake the next.
This king cake recipe makes one large cake , but you could make two smaller ones as well. Laissez les bon temps rouler!
Some of the items used in this post are available here for your convenience at no additional cost to you.
Roll the dough out into a long thin rectangle, about 1/4″ thick. 
Spread filling to within 1″ all around. Roll into a long log, lengthwise and form into an oval or circle. 
Let cool completely before drizzling the glaze over the top. Sprinkle with alternating bands of gold, green and purple sanding sugar.
- 1 cup whole milk
- 1 package yeast
- 2 1/2 teaspoons kosher salt
- 2 large eggs
- 1/4 cup honey
- 1/4 cup butter
- 3 1/2 cups all-purpose unbleached flour
- Cream Cheese Filling
- 12 ounces cream cheese softened
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1 teaspoon vanilla
- 1 Tablespoon cinnamon
- Glaze
- 1 1/4 cup confectioner's sugar
- 1 teaspoon vanilla
- 1 1/2 Tablespoons water or milk
- sanding sugar,
-
Scald the milk. Add to standing mixer. The butter should cool the milk enough to activate the yeast, but If you're not sure, test the temperature using a thermometer. It should be between 105 and 110 degrees F. Add butter, honey, salt and yeast. Add eggs and mix until blended.
-
Add the flour slowly, until dough comes together in a ball.
-
Place dough in a large bowl and cover. Allow to rest at room temperature until dough rises and collapses, approximately 2 hours.
-
Meanwhile, make the filling. In a mixer combine cream cheese, sugars, vanilla and cinnamon until combined.
-
Dough is ready to use at this point, but can also be refrigerated for up to 5 days. Allow the dough to sit at room temperature for about 15 for easier rolling.
-
On a lightly floured board, roll dough into a long, thin rectangle approximately 12" x 18".
-
Spread dough with filling up to 1" from sides. Roll dough lengthwise away from you.
-
Place on a lightly greased baking sheet. Tucking ends under to form an oval. Cover loosely with a clean cloth and let rise in a warm spot until double, about 45 minutes.
-
Bake at 375 degrees F. for 35-40 minutes, or until deep golden brown. The bottom of the bread will sound hollow when tapped.
-
For glaze, combine confectioner's sugar, vanilla and water until thick drizzle consistency.
-
Allow to cool on a wire rack to room temperature. Tuck a small plastic baby into the underside of the cake. Drizzle or spread glaze over the top and sprinkle with alternating bands of colored sugar.
Heidy L. McCallum says
Looks wonderful!
Nadine says
What fun! I’ve wanted to make a King Cake, but I never have. I have a few recipes, now I have another because I pinned this one. I think I’ll make it next Friday. Thank you for sharing.
Cynthia says
try the “5 minute dough”…it makes it so much easier!
Nisa Homey says
Hi Cynthia….what a beautiful king cake! my kids will sure love this!!
Cynthia says
Thanks Nisa! Mine do!
Marlynn @UrbanBlissLife says
This cake looks like it would be so much fun to serve for Mardi Gras!
Cynthia says
absolutely Marlynn!
Jenn at A Toast to the Good Life says
yum! How cute and festive is this! Definitely inspiration I will be using! Thanks for sharing!
Chicago Jogger says
What a beautiful cake 🙂 I love the story behind it. Being from the Midwest, I’ve never had it before!
Cynthia says
I’d never heard of it before either until my friend sent me one for Mardi Gras! It’s been a tradition in our Southern California house ever since!
Ramona W says
Wow! Your cake looks like a perfect King Cake. I would definitely love a big slice! 🙂 I had to google when Mardi Gras was this year… I will have to bookmark your recipe and give it a try. 🙂
Dorothy at Shockingly Delicious says
I’ve never made a King cake, but have enjoyed them several times. You’re right…it’s not so much a tradition in So Cal. We can change that!
fabiola@notjustbaked says
So fun and so pretty!!!
Laura @ Family Spice says
I was born in New Orleans and love Cajun food. But I have never tried a King’s Cake before. Definitely on my culinary bucket list!
Christina | Christina's Cucina says
I’ve never made or tried a King Cake! Can you believe it? Maybe I should do something about that! Yours looks fabulous!
Annie @ Annie's Noms says
I’ve never heard of King Cake before (but I am in the UK!) it look so fun and utterly divine though!
nicole @ I am a Honey Bee says
never made a king cake before. def need to this year!
cookilicious says
Never heard of this King cake..good to know the story behind it. Love it!
Cynthia says
It’s really only popular in the South…In New Orleans, Mardi Gras season lasts about 5 weeks following Ephiphany.
Jacqueline Debono says
Love how festive and colourful this King cake is. Here in Italy we have lots of carnival cakes and sweets but nothing so colourful!
Cynthia says
I think every culture has it’s own sweet carnival desserts…I’d love to try some Italian carnivale sweets!
Taylor Kiser says
Such a fun and festive dessert! A must make for Mardi Gras!
Cynthia says
It’s a once a year splurge for me, but so worth it!
Melissa Russo says
King Cake is so worth it. It’s a perfect way to celebrate Mardi Gras.
Cynthia says
right? it’s a once a year treat!
Toni | Boulder Locavore says
I love it!! So festive and really easy to make!
Cynthia says
right! It’s a must during the mardi gras season!
Annissa says
This cake just looks so fabulous and elegant! Thanks for sharing!
Cynthia says
thank you! It’s a fun addition to any Mardi Gras party!
Debbie says
If I bake this the night before serving, does it need to be refrigerated overnight?
Cynthia says
It will stay fresher if you keep it refrigerated, but tastes best at room temperature. So you can certainly take it out an hour or so before you serve it.