Mardi Gras King Cake

The first time I attempted King Cake, I underestimated how much purple, green, and gold sugar would end up permanently embedded in my kitchen floor. My roommate walked in, took one look at the counter sprinkled with what looked like confetti from a parade, and asked if we were hosting Mardi Gras or just cleaning up after it. We spent twenty minutes picking colored crystals out of the grout, but the moment that first warm slice hit the plate, nobody cared about the mess anymore.

Last year I made three of these in one weekend because friends kept requesting them for their own Fat Tuesday parties. By the third cake, I had the shaping process down to muscle memory, and my apartment smelled like butter and cinnamon for days. Someone asked if I was running an underground bakery, which honestly didnt feel like the worst idea.

Ingredients

• Whole milk: Warm it gently, about 105 degrees F, so it wakes up the yeast without killing it
• Unsalted butter: Melted for the dough and softened for the filling, because fat in both places creates the best texture
• Active dry yeast: One standard packet, and make sure it foams up in the warm milk before proceeding
• Granulated sugar: Feeds the yeast and adds just enough sweetness to the dough without competing with the filling
• Large eggs: Room temperature eggs incorporate better and help create that rich, golden brioche style crumb
• Pure vanilla extract: Dont skip this, it adds a background warmth that makes everything taste homemade
• Salt: Just half a teaspoon to balance the sweetness and bring out all the flavors
• All purpose flour: Bread flour works too for a slightly chewier texture, but AP flour gives a classic tender crumb
• Light brown sugar: Packed tight in the measuring cup, this creates that gooey, caramelized cinnamon swirl
• Ground cinnamon: One tablespoon sounds like a lot, but you want a pronounced cinnamon flavor in every bite
• Powdered sugar: For the icing, sift it first to avoid any lumpy surprises in your glaze
• Purple, green, and gold sanding sugar: The traditional Mardi Gras colors, and use the coarse sugar for better sparkle
• Plastic baby: Completely optional, but tucking it underneath after baking keeps the surprise intact without melting in the oven

Instructions

Wake up the yeast:

Combine the warm milk and melted butter in a small bowl, then sprinkle the yeast on top and let it hang out for about 5 minutes until it looks foamy and alive

Mix the dough:

Beat together the yeast mixture, sugar, eggs, vanilla, and salt, then gradually add the flour until a soft, slightly sticky dough comes together

Knead until smooth:

Work the dough on a floured surface for 6 to 8 minutes or use a stand mixer with the dough hook for 5 minutes until it feels smooth and elastic

Let it rise:

Place the dough in a greased bowl, cover it, and let it double in size in a warm spot, which takes about 1 to 1½ hours

Make the cinnamon filling:

Mix the brown sugar, cinnamon, flour, and softened butter until you have a spreadable paste thats thick enough to stay put

Roll it out:

Punch down the dough and roll it into a 10 by 20 inch rectangle, then spread the filling evenly while leaving a ½ inch border around the edges

Form the spiral:

Tightly roll the dough from the long side into a log, pinch the seam closed, then shape it into a ring and pinch the ends together to seal

Second rise:

Transfer the ring to a parchment lined baking sheet, cover it, and let it rise until puffy, about 45 minutes

Bake until golden:

Bake at 350 degrees F for 25 to 30 minutes until the top is golden brown, then let it cool completely on a wire rack

Add the icing:

Whisk together the powdered sugar, milk, and vanilla until smooth and pourable, then drizzle it generously over the cooled cake

Sprinkle with color:

Immediately add purple, green, and gold sanding sugars in alternating stripes while the icing is still wet so they stick

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I brought one of these to a potluck once, and people who had never heard of King Cake were absolutely delighted by the colorful surprise. Someone asked if it was a birthday cake, which led to a whole explanation about Mardi Gras traditions and plastic babies hidden inside pastries. By the end of the night, half the table was planning their own Fat Tuesday parties.

Making It Ahead

You can make the dough the night before and let it do its first slow rise in the refrigerator, which actually develops even better flavor. Just let it come to room temperature for about 30 minutes before rolling and filling. The baked cake also keeps well for a day or two at room temperature, wrapped tightly in plastic, though the colored sugars might soften slightly over time.

Getting That Perfect Ring Shape

When forming the dough into a ring, gently stretch it into an oval rather than trying to force a perfect circle, which can tear the dough. The natural shape looks more rustic and authentic anyway. I used to stress about symmetry until I realized the slightly imperfect ones photographed better and tasted exactly the same.

Decorating Like A Pro

Work quickly once you start adding the colored sugars, because the icing sets up fast and you want those sugars to really adhere. Do one color at a time in wide sections rather than trying to create tiny perfect stripes, which can look fussy and frustrating. The goal is festive and celebratory, not perfection.

• Purple represents justice, green is faith, and gold symbolizes power, in case anyone asks about the color choices
• If you cant find sanding sugar, regular colored sugar works but the sparkle effect will be more subtle
• Leftover colored sugars keep forever in airtight containers and are great for decorating sugar cookies later

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Theres something incredibly joyful about serving a cake that looks like a celebration exploded all over it. Every bite of soft, cinnamon swirled dough feels like happiness, and honestly, we could all use a little more of that.

Recipe FAQs

→ How do I make the dough soft and tender?

Using warm milk, melted butter, and allowing proper rising times helps develop a soft, elastic dough. Kneading until smooth also ensures tenderness.

→ Can I prepare the cinnamon filling in advance?

Yes, the cinnamon-sugar filling can be mixed ahead and refrigerated briefly to keep it fresh before spreading on the dough.

→ What is the significance of the colored sugars?

The purple, green, and gold sugars represent justice, faith, and power, traditional Mardi Gras colors that decorate the topping.

→ Is the plastic baby necessary for tradition?

Including the plastic baby is optional; it’s a customary symbol of luck and celebration but can be omitted if preferred.

→ How should I store the cake after baking?

Store in an airtight container at room temperature for up to two days to maintain freshness, or refrigerate for longer keeping.