Easy Mardi Gras Bundt Cake Recipe

This Easy Mardi Gras Bundt Cake Recipe is a cheater’s version for a quick and easy way to bring a little of the Mardi Gras party to your home. This delightful King Bundt Cake is made with a traditional cinnamon sugar filling without all the fuss of yeast dough baking.

Why you'll love easy king cake recipe?

1. Perfect for any occasion: Even though I made this cake for Mardi Gras, it would be made for any occasion or as a weekend treat.
2. Easy to make: Beginner bakers could make this, as it's really easy to put together!
3. The perfect balance of flavors: The filling is really delicious and the cake is super soft!
4. A stunning presentation: With beautiful swirls of color, this cake is sure to impress your guests.

I don't need a calendar reminding me about food holidays. I have my kids to alert me to the most important ones that are coming up. This King Bundt Cake is what I will make in time for Mardi Gras.

King Bundt Cake

It was not made on Monday for Tuesday (Mardi Gras). It was made on Mardi Gras. Around 4 in the afternoon to be precise. But it was homemade with love and it was so good!

As I exclaimed in the car on the way to school, "It's Mardi Gras! Laissez les bon temps rouler!" I got a, "Mommy you sound weird." But I wasn't that weird when I made this fun King Bundt Cake at the end of the day yesterday.

Yes, just in time for Mardi Gras...we had a King Cake. Our own fun and easy to make version. I did make this yeasted version for my readers and family some years ago and it's the one I make every year. Yesterday there were too many things going on (sick puppy and other things happening)that there wasn't time for a fantastic yeasted dough version.

When we were picking my kid up at school and my mom flashed me a glance of a King Bundt Cake that a bakery made and shared on Instagram (yes, my mom lives on Instagram), I knew I had to make it my way.

They made theirs with creme fraiche (I didn't have any on hand)and also they had yellow, green and purple sprinkles. I didn't have sprinkles of every color but I did have food coloring on hand. I also happened to have the baby that my son got in his King Cake slice that one of his teachers brought to school.

When I showed my husband the cake he did ask me in Italian, "What is a baby doing on top of the cake?" And so my Italian learned another American holiday baking tradition.

What ingredients are in an easy king cake recipe?

• Eggs: Used to add moisture and help bind the ingredients together in the cake batter.
• Unsalted butter: Adds richness and flavor to the cake batter.
• Granulated sugar: Provides sweetness to the cake and helps with browning.
• Vanilla extract: Enhances the flavor of the cake.
• All-purpose flour: The main dry ingredient in the cake batter.
• Baking powder: Acts as a leavening agent to help the cake rise.
• Sea salt: Enhances the flavor of the cake and balances out the sweetness.
• Sour cream: Adds moisture and tanginess to the cake batter.
• Ground cinnamon: Provides warm, spicy notes to the filling.
• Brown sugar: Adds sweetness and depth of flavor to the filling.
• Confectioners' sugar: You make the glaze with the confectioner's sugar and food coloring (and water).
• Food coloring: Adds color to the glaze for a visually appealing presentation.

How to make a king cake?

Here is all you need to do. Full printable recipe is below:

• Prep the filling: In a food processor, pulse together the filling ingredients; set aside. Or make the filling by hand.
• Heat the oven and prep your 10- or 12-cup Bundt pan, making sure to get into all the grooves of the pan.
• Make the cake batter: In the bowl of your stand mixer, cream butter and 1 1/2 cups sugar until pale and fluffy using the paddle attachment (you could also beat it with a hand mixer), 4-5 minutes. Beat in the eggs one by one, waiting until each has been incorporated to add the next. Add the vanilla and mix to combine. Be sure to scrape the mixing bowl after each addition of the eggs.
• Whisk together the flour, cinnamon, baking powder, baking soda, salt and cinnamon.
• Beat in half of flour mixture. Add in buttermilk and beat until incorporated followed by the remaining flour mixture; scrape the sides of the bowl to incorporate.
• Spoon half of the cake batter into the Bundt pan; spread evenly with a spatula. Spoon the filling around the batter (make sure not to touch the edge pan). Spread on the rest of the batter evenly with a spatula.
• Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top springs back when lightly pressed.
• Let cake cool in the pan for 15 to 20 minutes, then flip the pan onto a cooling rack set inside a baking sheet.
• Make the glaze by combining the confectioner's sugar with water. Separate into 3 bowls to make the 3 colored glazes. Spread on glaze. Serve and enjoy!

It does happen to have a cinnamon raisin filling. But a funny thing happened when it was baking. I must have not made the layers divided up evenly enough as the filling settled mostly on the top (which was the bottom)when I cut the first slice. Nobody was complaining, but you do not see the swirl that I was intending to get.

Next time I make it I'll be sure to do a thinner bottom layer of the cake when I spoon in the Bundt pan. There is a teaspoon of cinnamon in the cake batter which makes the cake a little darker.

Also, you have to let the cake cool before you begin to frost with your various colored icings. There was no time to cool this cake and I rushed to add on the icing. I had a neighbor ever helping us fix something that I wanted to share some of the cake with and I had some family members that were ready for their first slice.

So for next year on Mardi Gras when you want to bake something super fun and not as complicated as a yeast based cake, make this easy to make King Bundt Cake.

If you do want to go the yeasted dough King Cake route, make this recipe! Decorate it with your little ones (or big ones)and save a baby from a cake you had this year to use to add it inside for someone to find for good luck!!

Expert tips for Mardi Gras king cake:

• Use room temperature ingredients for best results.
• Make sure to scrape down the sides of the bowl after each addition to incorporate all ingredients evenly.
• Let the cake cool in the pan for 15-20 minutes before flipping it onto a cooling rack; this allows the cake to set and prevent it from breaking apart.
• Put a baking sheet underneath the cooling rack to catch any excess glaze or crumbs.
• For a smoother consistency, sift the confectioners' sugar before mixing with water.
• Adjust the amount of water and confectioners' sugar to achieve your desired consistency for the glaze.
• You can use any color of food coloring to personalize the look of your cake. But these are the colors for Mardi Gras.
• If you don't have confectioners' sugar on hand, you can make your own by blending granulated sugar in a blender until it becomes a fine powder.
• To keep the glaze from dripping down the sides of the cake, use a spoon or offset spatula to gently spread it over the top.
• Adjust the glaze coloring and add a drop or two of food coloring at a time until you reach the shade you love.
• If your cake doesn't come out cleanly from the pan, gently run a knife around the edges to loosen it before flipping it onto the cooling rack.
• You could add some vanilla extract into the glaze for a little flavor.
• Serve your cake at room temperature for best texture and taste.

Variations for easy king cake:

Even though it is for Mardi Gras, it is fantastic coffee cake and you could totally leave out the colored icing on top. You could do just a plain iced topping or even dust it with confectioner’s sugar, as it is sweet as it is even without the topping.

1. Instead of using all-purpose flour, try using whole wheat flour for a healthier option.
2. For a gluten-free version, use almond or coconut flour instead of regular flour.
3. Swap out the buttermilk for plain yogurt or sour cream to add a tangy flavor to the cake.
4. Add in a teaspoon of your favorite spice, such as cinnamon or nutmeg, to the cake batter for an extra kick of flavor.
5. For a chocolate version, mix in 1/2 cup of cocoa powder into the flour mixture and use chocolate chips instead of filling.
6. Replace the confectioners' sugar glaze with a cream cheese frosting for a richer and creamier topping.
7. Add in some chopped nuts, like walnuts or pecans, to the cake batter for a crunchy texture.
8. Instead of using food coloring, use natural ingredients like beetroot juice or matcha powder to color the glaze.

What to serve with easy king cake?

• Vanilla ice cream or whipped cream for a decadent dessert option.
• Serve with some fresh berries, such as strawberries or blueberries.
• Hot coffee or tea for a comforting and warm pairing with the cake.
• A glass of milk for those who prefer a classic drink with their dessert.
• Cream cheese frosting for an extra indulgent topping.
• Caramel sauce for a gooey and sweet addition.
• Chopped nuts, such as pecans or walnuts, for a crunchy texture contrast.

How to store Bundt cake?

• Refrigerate: This cake could be kept in an airtight container in the refrigerator for up to 5 days. Keep it in an airtight container.
• Freeze: The unglazed cake can frozen and wrapped tightly with plastic wrap and kept in airtight container for up to 2-3 months. You could freeze individual slices wrapped in plastic wrap and placed flat in a freezer bag. Thaw overnight before eating.

FAQ's

Originally published March 2019 and updated for content on January 2024.

Some other cake recipes to enjoy:

• Vegan Pineapple Upside-Down Cake
• Angel Food Cake
• Lemon Ricotta Cake
• Summer Strawberry Cake

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Mardi Gras Bundt Cake

This Easy Mardi Gras Bundt Cake Recipe is a cheater’s version for a quick and easy way to bring a little of the Mardi Gras party to your home. This delightful King Bundt Cake is made with a traditional cinnamon sugar filling without all the fuss of yeast dough baking.

Prep Time5 minutes mins

Cook Time50 minutes mins

Course: Dessert

Cuisine: American

Keyword: Bundt Cake, King cake

Servings: 16 slices

Calories: 292kcal

Author: Lora

Ingredients

For the Filling

• ½ cup raisins
• ¼ cup rum or whatever booze you prefer or even orange juice
• ¾ cup packed dark brown sugar
• ⅔ cup walnuts pecans or even hazelnuts
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

For the Cake

• 1 ½ cups sugar
• ⅓ cup canola oil
• 6 Tablespoons butter softened (I used Earth Balance Vegan sticks)
• 2 large eggs
• ½ teaspoon vanilla extract
• 2 cups all-purpose flour
• ¾ cup whole-wheat pastry flour you could use all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• 1 cup buttermilk I used almond milk

For the Glaze

• 3 cups confectioner’s sugar
• yellow green and purple food coloring (or colored sprinkles)

Instructions

For the filling:

• In a food processor, pulse together the filling ingredients; set aside. You could also make the filling by chopping the raisins and walnuts together and stirring it to combine with the other ingredients.
• Heat the oven to 350 degrees. Spray with baking spray a 10- or 12-cup Bundt pan, making sure to get into all the grooves of the pan.

For the cake:

• Cream butter and sugar: In the bowl of your stand mixer, cream butter and 1 1/2 cups sugar until pale and fluffy using the paddle attachment (you could also beat it with a hand mixer), 4-5 minutes.
• Beat in the eggs one by one, waiting until each has been incorporated to add the next. Add the vanilla and mix to combine. Be sure to scrape the mixing bowl after each addition of the eggs.
• Whisk flour with dry ingredients: In large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt and cinnamon; set aside.
• Add half of the flour mixture to the mixer beat on low speed until incorporated. Scrape down the sides of the bowl to incorporate. Add in buttermilk and beat until incorporated followed by the remaining flour mixture; scrape the sides of the bowl to incorporate.
• Add in buttermilk and beat until incorporated followed by the remaining flour mixture; scrape the sides of the bowl to incorporate.
• Spoon half of the cake batter into the Bundt pan; spread evenly with a spatula.
• Spoon the filling around the batter (make sure not to touch the edge pan).
• Spread on the rest of the batter evenly with a spatula. Tap the pan heavily on the counter a few times to help even out the batter and remove air pockets.
• Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top springs back when lightly pressed.
• Let the cake cool in the pan for 15 to 20 minutes, then flip the pan onto a cooling rack set inside a baking sheet. Tap the pan heavily onto the rack.

Make the glaze:

• Mix 3 tablespoons water with the confectioners’ sugar. Separate into 3 small bowls. You may need more confectioner’s sugar. Add a drop of each color food coloring and stir together. Add more water or confectioner’s sugar to achieve a spreadable consistency. Spread in alternating sections over the cake.
• Cool cake completely before serving. Enjoy!

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Nutrition

Calories: 292kcal | Carbohydrates: 63g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 158mg | Potassium: 120mg | Fiber: 2g | Sugar: 20g | Vitamin A: 158IU | Vitamin C: 0.3mg | Calcium: 61mg | Iron: 1mg

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