Mardi Gras King Cake Recipe
Inside: How to make an authentic Mardi Gras King Cake to celebrate Fat Tuesday and the secret symbol that’s always tucked inside this traditional yeast cake.
The traditional Mardi Gras King Cake recipe has a soft, yeasted dough swirled with cinnamon sugar and a sweet cinnamon almond glaze. Festooned with green, purple, and gold Mardi Gras colored sprinkles, this uniquely New Orleans confection is excellent for breakfast or brunch with a cup of strong, hot chicory coffee or café au lait.
What is Mardi Gras King cake?
This uniquely New Orleans confection is essentially a yeasted coffee cake with a ribbon of buttery cinnamon sugar swirled throughout and generously glazed and gilded with Mardi-Gras-colored sprinkles.
Don’t confuse King cake with galette des rois. Though they’re both desserts associated with the Epiphany (Three Kings Day or Kings Day), they differ in flavor, appearance, and tradition.
Mardi Gras King cake season starts on January 6th (a.k.a. Twelfth Night or 12 days after Christmas) and runs through Carnival Season, ending on Ash Wednesday, which marks the beginning of the Lenten season.
Traditional Galette Des Rois is usually primarily enjoyed on January sixth, but is also enjoyed through the entire month of January.
The former has a loud, bawdy, revelrous appearance, whereas the French Galette is a more refined puff pastry filled with frangipane.
Both versions tuck a small figurine or sometimes a dried bean into the cake to represent the baby Jesus, who was visited on the Twelfth Night by the Magi (wise men).
King Cake Traditions:
- Current custom crowns the person who gets the “baby” as “king of the revelry” and he/she must bring the next King Cake or host the next Mardi Gras party.
- This New Orleans cake is usually served at the end of a big Mardi Gras bash and custom dictates that the entire cake be consumed.
- Traditionally, the King Cake is sliced all at once, into as many slices as there are people at your celebration… plus one extra slice for God.
Why you’ll love this recipe:
- This king cake recipe is by John D. Folse, the legendary Louisiana chef, restauranteur, television personality, and local Creole and Cajun cuisine authority. His tome, The Encyclopedia of Cajun and Creole Cuisine, is my bible for authentic recipes from this region.
- The dough is simple to make (especially with a stand mixer) and very easy to work with.
- The charm of this popular Mardi Gras dish is that because it’s hand-formed, it always has a certain rustic appearance. So you don’t have to worry about perfection.
- King cake looks like a party with its unrestrained shower of eye-popping colored sugars.
- This recipe can be doubled for two Mardi Gras King Cakes or one extra large dessert.
- It’s a delicious last bite before the beginning of Lent.
Ingredients:
- Féve–representing the baby Jesus. You can find them online (and they even come in different ethnicities). It’s also fine to use a dried bean tucked into the dough or even placed discreetly underneath the dessert for the lucky recipient to find. (Be sure to warn your guests that it’s in there–you don’t want any choking hazards).
- Yeast–this gives the cake its distinctive rise and bread-like texture, reminiscent of a Danish coffee cake. You can use instant yeast or active dry yeast.
- Warm Water–(between 105°-110° F) activates the yeast and is also used to assemble the glaze for drizzling over the baked dessert.
- Granulated Sugar–Used in both the dough and for the swirl of cinnamon sugar that’s braided into the cake.
- All Purpose Flour–I use King Arthur Unbleached All Purpose Flour.
- Powdered Milk–a baker’s trick for creating lighter, more tender cakes. Milk powder also enhances browning as the King cake bakes. I used Carnation Instant Milk powder.
- Iodized Salt–do not substitute kosher salt.
- Eggs–for a soft, rich crumb with a pale golden color.
- Melted Butter–I used unsalted butter, but you can use butter with salt added. Melted butter helps the cinnamon sugar to adhere to the dough.
- Cinnamon–to give the dessert its signature flavor; used in the cake for a cinnamon swirl and added to the glaze.
- Powdered Sugar–to create a simple icing for coating the “crown” (necessary to get the sparkling sugar to stick to the cake.
- Almond Extract–gives a distinctive flavor to the glaze.
- Sparkling Sugar–(a.k.a. sanding sugars) in traditional green, purple and gold colors. Wilton makes the corrrect hues, but you can also find Mardi Gras sugars online.
How to make the King Cake recipe:
- In a small bowl, combine the yeast and warm water. Stir to combine and set aside so the yeast can activate.
In the large bowl of a stand mixer combine the flour, sugar, dry milk, salt. Use the paddle attachment to mix the ingredients together.
3. In a separate bowl, combine the melted butter, egg and water. Whisk to combine.
4. Add the butter mixture and the yeast to the dry ingredients and use the dough hook attachment to mix the ingredients on low speed. Gradually increase to medium speed and mix for 8-10 minutes until the dough pulls away from the bowl’s sides.
5. Transfer the dough to a large, buttered stainless steel bowl. Cover with plastic wrap and set aside to proof for an hour or until the dough doubles in volume.
6. Generously flour a work surface and transfer the dough to it. Sprinkle with more flour and knead the dough 10-12 times until smooth.
7. Use a floured rolling pin to roll the dough into a rectangle about 9″x 12″.
8. Use a pastry brush to spread the dough evenly with melted butter.
9. Mix the cinnamon with the remaining sugar in a small bowl and sprinkle over the melted butter to help it stick. Use a pizza cutter to cut the rectangle into three long strips.
10. Pinch the three tops of dough together and braid the strips. Arrange the braid in a circle (to represent a crown) and place on a parchment or silpat lined baking sheet.
11. Place the sheet pan in a draft-free area to prove and double in size.
12. Bake the cake for 20-25 minutes in a 350° oven or until the pastry is cooked and browned.
13. Mix the powdered sugar, salt, cinnamon, almond extract and water in a bowl. Whisk together until they’re are no lumps.
14. Place the King Cake on a wire rack and pour the glaze over the top and garnish with the Mardi Gras-colored sprinkles.
16. Once the glaze has set, transfer the King cake to a platter to serve.
Pro-Tips:
- If the dough doesn’t pull away from the mixing bowl after 8-10 minutes, it may need a another tablespoon or so of flour. Humidity can have an affect on the dough.
- Use a pizza cutter to cut the dough into strips. A pizza cutter is an extension of your hand, and it makes it so much easier than cutting the dough with a knife.
- To create a warm, draft-free environment for proofing, turn your oven on to 200° and let it warm up for 5 minutes (no more than that). Turn the oven off and place the dough in the oven.
- I recommend using a stand mixer with a dough hook to make this New Orleans cake; mixing the dough by hand would be a real workout.
- To ensure a smooth glaze with no lumps, use a whisk or electric hand mixer to combine the ingredients until creamy.
- Though it may look like I’ve gone way overboard on the sprinkles, I assure you, an authentic Mardi Gras King Cake demands it.
- Place the sparkling sugar into individual prep bowls (it’s easier to scoop and spoon the sugar that way, and you’re not stuck shaking the jar over the cake while the glaze dries too fast).
Swaps and Variations:
- There are versions of this cake that include a cream cheese filling piped down the center of each braid, however, this is the version we prefer. It’s more traditional and the type you’ll find throughout New Orleans to celebrate Fat Tuesday.
- Swap vanilla extract for the almond extract in the glaze and skip the cinnamon for a bright white King cake glaze.
- For the cinnamon sugar filling, swap granulated sugar for brown sugar to give it a richer flavor.
FAQs
Officially, you are the King or Queen of the celebration, and it’s considered good luck. It also means you’re in charge of bringing the King Cake to the next party, however, if you’re the one slicing the cake, take care not to cut the baby in half–that is distinctly BAD luck.
The crumb reminds me of a soft Danish pastry or brioche with a delicate cinnamon and almond flavor.
Traditional Mardi Gras colors are green, purple, and gold, and they do hold special meaning. Green stands for faith. Purple is for justice, and Gold represents power.
Make ahead:
- You can make this recipe up to a day ahead of time. To ensure the best “look” glaze and decorate the cake the day you intend to serve it.
Storage:
- You’re not supposed to have any leftovers — according to tradition, the entire Mardi Gras King Cake should be consumed at the party – with one slice left, for God.
- However, if you’re a rebel, store leftovers at room temperature covered in saran wrap. It will keep for a day or two.
Freezing:
- You can freeze the cake, but the glaze and sprinkles don’t hold up as well. I recommend freezing it without the glaze and sprinkles. Wrap the dessert well in freezer paper for up to 3 months.
- You can also freeze slices of decorated leftover king cake. Wrap them in plastic wrap and then in freezer paper.
More Mardi Gras recipes you’ll love:
- Louisiana Cajun Red Beans and Rice
- Muffuletta Sandwich Recipe (with olive salad and muffs)
- Easy Crawfish Étouffée
- Mardi Gras Grilled Oysters
- Authentic Seafood Chicken and Sausage Gumbo
Mardi Gras King Cake
SPECIAL EQUIPMENT:
- stand mixer with dough hook attachment
- 1 small plastic baby or 1 large dried bean (like a kidney bean)
INGREDIENTS:
FOR DOUGH:
- ¼ ounce Instant Yeast (one packet) be sure it says Instant, not Fast Acting
- ¾ cup warm water divided
- ½ cup sugar divided
- 2 ½ cups all purpose flour
- ¼ cup dry milk powder
- 1 teaspoon salt
- 2 large egg divided
- ½ cup melted butter melted, divided
- 1½ teaspoons cinnamon
- 2 tablespoons each purple, green and gold decorating sugars
FOR GLAZE:
- 1 pound powdered sugar (about 4 cups)
- 1 pinch salt
- 1½ teaspoons almond extract
- 6 tablespoons water
- ½ teaspoon cinnamon
DIRECTIONS:
FOR DOUGH:
- In a small bowl, combine ¼ ounce Instant Yeast and ¼ cup water and set aside for the yeast to bloom.
- In the bowl of the stand mixer, combine ¼ cup sugar, 2 ½ cups all purpose flour ¼ cup dry milk powder and 1 teaspoon salt. Whisk well to combine. Secure the bowl in the stand mixer and insert the paddle attachment.
- Mix the dry ingredients together, then replace the paddle attachment with the dough hook.
- In a separate bowl, combine one egg, 6 tablespoons melted butter, and remaining ½ cup water and whisk well to combine.
- Slowly pour egg mixture and bloomed yeast into the flour mixture while mixing on low speed. Gradually increase speed to medium and mix for 8-10 minutes or until the dough starts to pull away from the sides of the bowl.
- Note: if the dough doesn't pull away, add more flour, a heaping tablespoon at a time, and incorporate fully before adding more. (Depending on the day's humidity, it will affect how the flour absorbs liquids).
- Brush a large stainless steel bowl with butter and transfer the dough to the bowl. Cover with plastic wrap and let proof for about an hour or until the dough doubles in volume.
- Line a baking sheet with parchment paper or a silpat and set aside.
- When dough has risen, generously flour a work surface and transfer the dough. Sprinkle with a little extra flour and knead 10-12 times until smooth. Roll the dough out into a rectangle, about 9" x 12".
- Combine 1½ teaspoons cinnamon with the remaining ¼ cup of sugar.
- Brush the remaining 2 tablespoons of melted butter over the dough. Sprinkle the cinnamon sugar evenly over the melted butter.
- Using a pizza cutter or sharp knife, cut the dough into 3 equal sections (3" x 12"). Pinch the dough together at the top, so that it holds. Braid the 3 pieces of dough to the end and lightly pinch together.
- Carefully transfer the dough to the prepared baking sheet and form into a circle, pinching the two ends together to stick.
- In a small bowl mix together the egg and a teaspoon of water. Brush the egg wash over the dough and set it in a warm, draft-free place to proof and double in size again.
- While the dough proofs, heat the oven to 350°. When dough has risen, bake for 20-25 minutes or until cooked through and golden brown. Remove the King Cake from the oven to cool.
FOR THE GLAZE:
- In a medium bowl, combine 1 pound powdered sugar , 1 pinch salt, 1½ teaspoons almond extract, 6 tablespoons water and ½ teaspoon cinnamon and whisk until smooth – to be assured of a smooth glaze, use hand beaters to blend.
- Transfer the cake to a cake plate and pour the glaze liberally over the top of the cake.
FOR DECORATING:
- Place 2 tablespoons each purple, green and gold decorating sugars into 3 separate small bowls. Use a spoon to sprinkle the colored sugar in patches of each color over the cake, covering the entire cake with sparkling sugar.
- Tuck the féve or a dried bean, underneath the cake, but don't tell anyone where it is. Slice and serve. (Remind people to be on the lookout for the baby–and don't eat it.)
- Whoever gets the baby (or bean) is responsible for bringing the King Cake the following year.
NOTES:
NUTRITION:
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King Cake isn’t just for New Orleans
King cakes are popular all over the world in some form or another. Dating back to Roman times, where they chose the “King of Saturnalia” by baking a bean into the cake.
Additionally, the practice of eating a cake with a bean tucked into the dough is also found in France (galettes de rois), Italy (pannetone), Portugal (Bolo-Rei) and England (fruitcake), and those traditions began countless years before Mardi Gras was celebrated in the Big Easy.
Season of celebration
Though King Cake is typically consumed exclusively on the Twelfth Night throughout the rest of the world, New Orleans has put their own spin on custom and consumption.
Rather than enjoying it solely on the twelfth night, traditional New Orleans King cake is considered a pre-Lenten indulgence that’s enjoyed during the entire Carnivale season.
Forget sourdough bread! I want to make this!!
Loved the history as well.
Oh my yum! This looks amazing! I never know the history behind the king cake and what it represents. I remember my first king cake was at Madou’s house in Key Largo. Never knew what it was then (I must’ve been 6 years old) but I had the baby in my piece of this delicious cake!
This brings back great memories of when our daughter was little and we would get a king cake to have a little celebration for Mardi gras. Can’t wait to try this recipe.