Baking a homemade king cake brings the joy and tradition of Mardi Gras right to your kitchen. While it’s called a "cake," king cake is actually a sweet, rich bread made from soft, brioche-like dough. This festive treat is filled with delicious flavors and captures the spirit of the season.
Originally created in Europe to celebrate the Feast of Epiphany on January 6th, the king cake made its way to New Orleans, where it became a beloved part of Mardi Gras. Typically filled with cinnamon, the cake is topped with vibrant purple, green, and gold icing. These colors represent the Mardi Gras themes of power, faith, and justice.
Traditionally, a small plastic baby is hidden inside the cake, and the person who finds it is said to have good luck. This person is often expected to host the next celebration or bring the king cake for the following year. It’s a fun tradition that adds excitement and a sense of community to the festivities.
Whether you stick to tradition or add your own twist, a homemade king cake is the perfect way to share the spirit of Mardi Gras. It’s a treat that brings people together, making it the centerpiece of any Mardi Gras gathering. With its rich history and festive flavors, it’s sure to create lasting memories for all who partake.
Ready to bake a traditional king cake for your Mardi Gras celebration? While it does take some time and care, the results are well worth the effort. You’ll need a few key ingredients, many of which you likely already have on hand. Here’s a breakdown of what you’ll need for the dough, filling, frosting, and decorations to create this festive and delicious treat.
All-Purpose Flour: For the base of your king cake dough, you’ll need Gold Medal™ All Purpose Flour, which provides the right structure and texture. It’s called "all-purpose" because it’s great for a wide variety of baked goods, from cakes to breads.
Fast-Acting Dry Yeast: Also known as instant yeast, this type of yeast helps dough rise faster than regular active dry yeast. The advantage of using instant yeast is that you can mix it directly with dry ingredients, unlike active dry yeast, which typically requires dissolving in warm water with sugar before being added to the rest of the ingredients.
Milk: We tested this recipe with 2% milk in both the dough and frosting, but 1% or whole will work as well. In the dough, milk helps create a softer crust and adds richness, while in the frosting, it thins and smooths the mixture for easy spreading.
Granulated Sugar: This helps sweeten the dough and activates the yeast. It also aids in browning the crust, giving it a golden finish and enhancing the overall flavor.
Salt: A little salt goes a long way. It enhances the flavor of the dough, strengthens the gluten, and helps the dough become more stretchable. It also ensures the dough holds its shape and rises just right.
Eggs: Large eggs add moisture, structure, color, and richness to the dough, helping it rise and giving it a soft, tender texture. They also ensure consistent results every time.
Butter: We like to use salted butter for the flavor and all the good things it does for the dough. If you only have unsalted butter on hand, go ahead and add a little extra salt to make up for it.
Brown Sugar: This type of sugar adds a rich, molasses-like sweetness to the filling and helps keep it moist. We used light brown sugar for a milder taste, but you can also use dark brown sugar for a stronger molasses flavor.
Ground Cinnamon: The spice brings warmth and a comforting, slightly spicy flavor that pairs well with brown sugar. For an extra touch, a pinch of nutmeg or ginger can add even more warmth and spice.
Corn Syrup: Corn syrup helps bind the filling together and adds a nice sheen. It also keeps the filling moist, preventing it from drying out as the cake bakes. We use light corn syrup, but you can also try dark corn syrup for a richer, caramel-like flavor and deeper color—just know the filling will have a slightly different taste and appearance.
Powdered Sugar: Also called confectioners’ sugar, powdered sugar is made by grinding granulated sugar into a fine powder, sometimes with a little cornstarch to keep it from clumping. We use it in the frosting for this recipe to create a smooth texture.
Vanilla: The extract adds a sweet, fragrant flavor that enhances the frosting. We like pure vanilla extract for the best flavor, but if you're out, it's fine to skip for the frosting. For an extra twist, you can add a touch of almond extract for a nutty flavor.
Miniature Plastic Baby: The mini plastic baby is a fun Mardi Gras tradition. If you don’t want to use the plastic baby, you can also slip in a dried bean, pecan half, or coin for the same surprise.
Decorating Sugars: These vibrant sugars are key to giving your king cake that festive touch. Green stands for faith, purple for justice, and gold for power, making each slice a celebration of Mardi Gras. The colorful sugars not only brighten up the cake but also add a sweet finish.
Before we begin making your king cake, let's take a look at the essential tools you'll need. Some are kitchen basics, while others will help make the process smoother and ensure a delicious result. Ready to bake? Let’s get going:
Measuring Cups and Spoons: For baking success, getting the right amounts of ingredients like flour, sugar, salt, and yeast is key. For this king cake recipe, you'll need both dry and liquid measuring cups, plus measuring spoons, to ensure precise measurements.
1-Quart Saucepan: Heating the milk mixture in a small, durable saucepan is best, as it gives you more control and allows you to watch the temperature closely—unlike a microwave, which can heat unevenly.
Instant-Read Thermometer: An instant-read thermometer ensures the milk reaches the ideal range of 120°F to 130°F for proper yeast activation and dough rise. It’s important to have the milk mixture at the correct temperature—too hot and it will kill the yeast, too cool and it will slow the development of the dough. It’s also helpful later in the process to check for the doneness of the bread, making sure it reaches an internal temperature of 190°F to 195°F.
Stand Mixer: A real time-saver for mixing and kneading the dough is a stand mixer with the paddle and dough hook attachments. It’s super helpful because it’s hands-free and more powerful than a hand mixer, which makes it good for stiffer doughs like this one. The dough hook does the hard work of kneading, leaving you with a smooth, elastic dough without the extra effort. But don’t worry if you don’t have one. A hand mixer will work just fine. See the Kitchen Tips at the end of the recipe for specific instructions.
Small Bowls: You’ll need two small bowls: one for mixing the filling and another for the frosting. If you only have one, just wash it in between—it’s that simple.
Rolling Pin: To ensure the correct thickness, use a rolling pin to roll the dough into an even rectangle. Look for one with sturdy, easy-to-hold handles, or try a French pin, which is a handle-free option that gives you more control.
Large Cookie Sheet: For baking the king cake, a flat aluminum sheet lined with parchment paper ensures easy cleanup and prevents sticking. The short sides allow for better air circulation, promoting even baking.
Cooling Rack: Essential for cooling the king cake after baking, a cooling rack allows air to circulate, preventing sogginess and helping the cake cool evenly.
Making a homemade king cake may take a bit of time, but the result is absolutely worth it. Here’s a quick overview of the steps—keep reading for all the details and helpful tips to guide you through the process:
Mix flour and yeast in the bowl of a stand mixer with the paddle attachment. Heat the milk mixture to 120°F to 130°F—this is crucial, as the liquid needs to be at the right temperature to activate the yeast. Add the milk mixture to the mixer as it’s mixing, then mix in the beaten eggs. Keep mixing as you add the eggs, and don’t worry if there are lumps in the dough. The kneading will take care of that.
Switch to the dough hook, which will mimic the kneading process. Gradually add the remaining flour to form a soft dough. Then, add the butter one piece at a time, allowing each piece to absorb before adding the next. Be patient—this step takes time. If you warm each butter piece slightly by squeezing it between your fingers before adding, it helps it incorporate more easily.
Let the dough hook do its magic for about 5 minutes, adding flour only if necessary. This step is key, as you can’t always tell how much flour you’ll need right away. Keep adding a little bit at a time until the dough starts to pull away from the sides of the bowl. Keep going until you get there—your dough will let you know when it’s ready.
Turn the dough out onto a floured surface and knead it by hand a few times to check its readiness. Pinch off a small piece of dough, and slowly stretch it like you are pulling a rubber band. If it stretches about 2 inches without tearing, it means the gluten has developed properly, and your dough is good to go.
Place the dough ball in a greased bowl, and cover it with plastic wrap. Let it rest in the refrigerator for at least 1 hour—but no longer than 2 hours. This step makes the dough easier to roll out later.
You can prepare the filling while the dough is chilling. Simply mix the filling ingredients together, and set it aside until you're ready to assemble the cake.
Punch down the chilled dough to release the air. Divide it in half, keeping one half refrigerated while working with the other to make it easier to handle. Sprinkle a little flour on the counter to help prevent the dough from sticking to the surface. Then, gently roll the dough into an 8x20-inch rectangle with your rolling pin, moving the dough around as you go to keep it from sticking. Feel free to use a kitchen ruler to check your progress. Dollop half of the filling over the dough, and use a small icing spatula to spread it out—it's easier than dropping it in the middle. Once spread, roll the dough into a log, then repeat with the second half.
Twist the two dough ropes into a circle, pinching the ends to seal. Place on a cookie sheet lined with parchment paper, cover with sprayed plastic wrap, and let it rise in a warm, draft-free area for about 1 hour. This could take a little longer depending on the temperature of your kitchen. As it rises, preheat your oven. Keep an eye on the dough—it should nearly double in size before you bake. If you rush this step, your baked bread may have a dense texture.
Place the king cake in the oven and bake for 28 minutes, or until golden brown. To check for doneness, insert an instant-read thermometer into the center of the cake—it should read between 190°F and 195°F. This ensures the bread is fully baked and not undercooked inside.
Once the king cake reaches the right temperature, remove it from the oven and let it sit on the cookie sheet for about 10 minutes. This gives the bread a chance to set before transferring. Then, slide off the parchment paper onto a cooling rack, and let it cool for about 30 minutes. It's important to let the bread cool completely before frosting so the icing doesn't slip off.
To make the frosting, mix powdered sugar, milk, and vanilla until smooth. If it’s too thick, add a little more milk to get it just right. Before frosting, hide the plastic baby (or another token) inside the cake. Once the cake is ready, spread the frosting over the top and finish with colorful sugars.
King cake is best enjoyed the day it’s baked for the freshest flavor and texture, but it can be stored for up to 3 days at room temperature. To keep it fresh, cover the cake with plastic wrap, or place a large bowl over the cake to protect it from air. If you want to store it for a longer period, freeze the cake before frosting. Wrap it tightly in plastic wrap and foil to keep it fresh for up to 2 months. When ready to serve, thaw at room temperature and frost just before serving to prevent the icing from slipping off. If storing for up to 3 days, you can briefly reheat the cake to refresh its texture before enjoying.
Fat Tuesday, or Mardi Gras, is the grand finale of the Carnival season, a day of indulgence before the austerity of Lent begins. It's a time for revelry, parades, music, and of course, food. In New Orleans, where the festivities reach their peak, the cuisine is a vibrant mix of French, African, Spanish, and Creole influences. Whether you're hosting a Fat Tuesday party or simply enjoying the day, we’ve got more recipes for you to browse:
French Quarter Beignets: Your guests will feel like they're in the French Quarter with these light, fluffy beignets, dusted with powdered sugar for this sweet New Orleans treat.
Pralines: Indulge in this New Orleans classic, where buttery sweetness and crunchy pecans combine for a decadent treat.
New Orleans “Best” Gumbo: This gumbo recipe packs bold, spicy flavors with shrimp, oysters, and a hearty blend of spices, making it perfect for serving a crowd.
Cajun Catfish: Enjoy the irresistible crunch and bold, savory flavors of catfish seasoned with Cajun Creole spices and fried to a golden crisp.
Turn the dough out onto lightly floured surface. Knead a few times by hand to be sure dough is soft, smooth, and elastic. To test elasticity, pinch a piece of the dough and slowly pull away; it should stretch about 2 inches without tearing. Form the dough into a ball. Spray a medium bowl with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl with plastic wrap, and refrigerate 1 hour.
We tested this recipe with a stand mixer, but you can use a hand mixer with a few adjustments. Start on low speed and gradually increase, making sure the hand mixer can handle the mixing. Once you add the eggs and 1 1/2 cups flour, you may need to finish by stirring with a spoon and kneading the dough by hand. In Step 3, after the butter has been added, knead by hand for about 8 to 10 minutes instead of the 5-minute kneading in the stand mixer. Continue with the remaining steps.
Here’s another hiding place for the plastic baby in your king cake: Tuck it into one of the twists. After the king cake has baked and cooled, make a small slit alongside the twist, press the baby into the dough, and seal the slit with frosting. Continue decorating as usual. These little babies can be found at baking supply stores, party stores, and online retailers, especially during Carnival season. Just be sure the baby is a food-safe plastic one since it will be in the cake.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 8g | 13% |
| Saturated Fat | 4&½g | 23% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 2g | % Value Not Available |
| Polyunsaturated Fat | ½g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 50mg | 17% |
| Sodium | 270mg | 11% |
| Total Carbohydrate | 46g | 15% |
| Dietary Fiber | 2g | 7% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 12g | % Value Not Available |
| Protein | 6g | % Value Not Available |
| Vitamin D | Value Not Available | 4% |
| Calcium | Value Not Available | 6% |
| Iron | Value Not Available | 10% |
| Potassium | 105mg | 3% |
| Vitamin A | Value Not Available | 6% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 0% |
| Thiamin | Value Not Available | 30% |
| Riboflavin | Value Not Available | 20% |
| Niacin | Value Not Available | 15% |
| Vitamin B6 | Value Not Available | 2% |
| Folic Acid | Value Not Available | 20% |
| Vitamin B12 | Value Not Available | 4% |
| Pantothenic Acid | Value Not Available | 4% |
| Phosphorus | Value Not Available | 8% |
| Magnesium | Value Not Available | 4% |
| Zinc | Value Not Available | 4% |
| Manganese | Value Not Available | 20% |
| Selenium | Value Not Available | 25% |
| Copper | Value Not Available | 4% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
