This Traditional Mardi Gras King Cake Recipe is a beloved New Orleans Mardi Gras dessert. it is a soft and sweet ring-shaped bread similar to a brioche filled with cinnamon sugar filling and topped with a colorful glaze. Nothing compares to your own delicious homemade King Cake. Sure to be loved by all at every Mardi Gras Party!

I’m well aware that I completely missed Mardi Gras by almost a week. I know that King Cakes are usually adorned with pretty sprinkles. I think that King Cakes should be made any time of the year because it is that good.
Traditional Mardi Gras King Cake
I am not sure why I’ve never made it before. I only recently had my first King Cake at my children’s school one year. A parent had one delivered to one of their classes from a bakery and a war ensued over who could keep the baby. Nevertheless, it was a delicious cake and I kept thinking that one day I should bake one.
Last year we came across one on Mardi Gras at Publix and picked one up. It was not that bad and my kid got a kick out of finding the baby in his slice. I promised to bake one this year. I had to keep my promise even though it was almost a week later
The Tradition of the King Cake
Deriving its name from the Three Kings of the Bible, King cakes are a timeless tradition celebrated as part of Epiphany at the end of 12 Days of Christmas. This delicious delicacy is known in France as Galette des Rois, Spain recognizes it as Rosca de Reyes, and Greeks call it vasilopita!
Every year, the Mardi Gras season is marked by feasting and merry-making. One of the most iconic symbols of this time of year is the King Cake. This sweet treat originated in France before being brought to Louisiana where it has become an integral part of Mardi Gras celebrations. Each cake holds a tiny trinket which symbolizes luck and good fortune. The person who gets the trinket in their piece of cake is said to have luck in the coming year.
What is a Mardi Gras King Cake
A sweet roll dough or even brioche or sweet roll dough that is sometimes braided or filled and is baked in a circle. The cake gets decorated with colorful icing and could be sprinkled with green and gold sugars
You will only find King Cakes from the Epiphany, (January 6th) to Fat Tuesday (or Mardi Gras). In the south, they would bake really rich pastries to prepare for Lent and also clean their kitchens of all their sugar, butter and eggs
What do the colors of the King Cake mean?
A King Cake is essentially a yeasted dough coffee cake ring shaped with colored icing and sometimes with colored sprinkles. There are some versions made with cream cheese. The colored sugar represents Justice, (purple) Faith, (green) and Power, (gold). And traditionally there is a small plastic baby that symbolizes Jesus hidden in the dough for good luck. Whomever finds the baby has to bring the King Cake to the next Mardi Gras party!
Do other cultures celebrate with king cake?
There are many different sweet and decadent treats enjoyed in other countries for Mardi Gras. In Italy they celebrate with Carnevale and enjoy a fried dough treat called chiacchere. They also make another fried dough treat called castagnole.
What ingredients do you need to make a King Cake?
For the dough:
1 package (2 1/4 teaspoons) active dry yeast
1 cup warm water (no more than 110°F [43°C])
1/3 cup sugar
4 1/2 to 5 cups bread flour, or 5 1/2 to 6 cups bleached all-purpose flour
3 eggs
1/4 cup peanut, corn, or canola oil
2 teaspoons salt
Filling:
1/2 cup raisins
1/4 cup rum (or whatever booze you prefer or even orange juice)
3/4 cup packed dark brown sugar
2/3 cup walnuts (or pecans) chopped
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Glaze:
confectioner’s sugar
yellow, green and purple food coloring (or colored sprinkles)
How to make a King Cake?
- For the filling: In a small bowl, add the filling ingredients. Mix together and set aside.
- For the dough: In a mixer, with a dough hook attachment, add the warm water and yeast. Mix until blended. Add the sugar and mix about a minute. Slowly mix in 1 cup of the flour until combined. Mix in the eggs one at a time until they are combined. Add another 2 cups of the flour, the honey, oil, and salt. Mix together on medium-low speed stopping the machine to scrape down the sides of the bowl. Slowly add the rest of the flour (the remaining 4 cups) and mix until combined. Stop the machine as you add each cup of the flour to scrape the sides of the bowl and incorporate the flour. Mix on low speed for 12 minutes until dough is incorporated. Be sure to give your mixer a break and as you don’t want to burn it out. Add flour if needed 1 tablespoon at a time. The dough will be a little sticky but also firm.
- Take dough out of mixer bowl, form into a ball and coat with a light film of canola oil.
Form the dough into a ball and place into an oiled bowl (when I put the dough in the bowl I swish the dough around the bottom of the bowl and then flip it over so all of the dough is covered in a light film of oil). Cover with plastic wrap and let it rise at room temperature until doubled in size (about 1-1 1/2 hours). - On a floured surface, roll the dough into a 20-by-7-inch rectangle, with the long edge facing you.
Spoon the filling in an even layer over the dough, leaving a 1-inch border along the top and bottom.
Fold the bottom and then the top edge over the filling to make a tight roll; pinch to seal. Transfer the roll seam-side down to a parchment-lined baking sheet; tuck one end into the other to form a ring. Cover loosely with plastic wrap and set aside in a warm place until the ring doubles in size, about 1-2 hours.
- Preheat the oven to 350 degrees. Bake the cake until firm and golden brown, about 40 minutes. Cool on a rack.
- Mix 3 tablespoons water with the confectioners' sugar. Separate into 3 small bowls. 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.
Freeze your cake: Allow the cake to cool entirely and secure it in a combination of plastic wrap and foil. Place the cake in your freezer for up to three months, then thaw it at room temperature overnight before decorating with frosting prior to its consumption.
Storage:To ensure your freshly-sliced cake or leftovers stay fresh and delicious, store them in an airtight container at room temperature for up to two days.
Marti Gras king cake expert tips
1. Use a quality brioche dough – It helps the cake hold its shape, be light and fluffy, and bake evenly.
2. Add fresh citrus zest to your king cake batter for extra flavor – This adds a nice twist to the classic cinnamon-sugar filling.
3. Shape your king cake so it resembles a wreath – This helps to keep it looking festive and traditional.
4. Use food coloring to tint your icing and sugar – With careful use of different colors, you can make your king cake look like an absolute masterpiece!
5. Don't forget the decorations – From festive sprinkles to Mardi Gras beads, don't forget the finishing touches.
6. Let your king cake cool completely before serving – This will help ensure that all of the filling doesn't run out when you cut into it!
What type of dough can I use for this king cake recipe?
I used this challah recipe for the dough. It’s a keeper of a recipe and the filling can be changed up to your taste.
What can I sub for the rum in this traditional king cake mardi gras recipe?
If you’re not into using booze in baking, switch it out for orange juice. You can change the walnuts to pecans. Whatever route you choose, it will be wonderful.
Can I leave the dough to slow rise in the refrigerator?
Yes! I let the dough rise in the refrigerator for the day while we went out to meet some friends. I took the dough out and let it warm up on the counter a bit before punching it down.
Can I decorate a king cake without sprinkles?
As for the decorating, I didn’t have yellow, purple and green sprinkles so opted for the food coloring route. Let’s just say the kids had a blast decorating it. I wasn’t sure if I would post it because it wasn’t the prettiest glazing we’ve ever done. My daughter told me I had to because it was SO delicious and my son said, “Mommy…this is GORGEOUS!” So there you have it. Don’t worry if Mardi Gras has came and went. Make this any time and enjoy it as we did.
More Recipes like this:
Did you make this? Please RATE THE RECIPE below:)
Please Subscribe and give a follow on Instagram, Facebook, Pinterest, and TikTok xx
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See my privacy policy for details.
Traditional King Cake Recipe
Ingredients
- DOUGH
- 1 package 2 1/4 teaspoons active dry yeast
- 1 cup warm water no more than 110°F [43°C]
- 1/3 cup sugar
- 4 1/2 to 5 cups bread flour or 5 1/2 to 6 cups bleached all-purpose flour
- 3 eggs
- 1/4 cup peanut corn, or canola oil
- 2 teaspoons salt
- FILLING
- 1/2 cup raisins
- 1/4 cup rum or whatever booze you prefer or even orange juice
- 3/4 cup packed dark brown sugar
- 2/3 cup walnuts or pecans chopped
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- GLAZE
- confectioner’s sugar
- yellow green and purple food coloring (or colored sprinkles)
Instructions
- FILLING
- In a small bowl, add the filling ingredients. Mix together and set aside.
- DOUGH In a mixer, with a dough hook attachment, add the warm water and yeast. Mix until blended. Add the sugar and mix about a minute. Slowly mix in 1 cup of the flour until combined. Mix in the eggs one at a time until they are combined. Add another 2 cups of the flour, the honey, oil, and salt. Mix together on medium-low speed stopping the machine to scrape down the sides of the bowl. Slowly add the rest of the flour (the remaining 4 cups) and mix until combined. Stop the machine as you add each cup of the flour to scrape the sides of the bowl and incorporate the flour. Mix on low speed for 12 minutes until dough is incorporated. Be sure to give your mixer a break and as you don’t want to burn it out. Add flour if needed 1 tablespoon at a time. The dough will be a little sticky but also firm.
- Take dough out of mixer bowl, form into a ball and coat with a light film of canola oil.
- Form the dough into a ball and place into an oiled bowl (when I put the dough in the bowl I swish the dough around the bottom of the bowl and then flip it over so all of the dough is covered in a light film of oil). Cover with plastic wrap and let it rise at room temperature until doubled in size (about 1-1 1/2 hours).
- On a floured surface, roll the dough into a 20-by-7-inch rectangle, with the long edge facing you.
- Spoon the filling in an even layer over the dough, leaving a 1-inch border along the top and bottom.
- Fold the bottom and then the top edge over the filling to make a tight roll; pinch to seal. Transfer the roll seam-side down to a parchment-lined baking sheet; tuck one end into the other to form a ring. Cover loosely with plastic wrap and set aside in a warm place until the ring doubles in size, about 1-2 hours.
- Preheat the oven to 350 degrees. Bake the cake until firm and golden brown, about 40 minutes. Cool on a rack.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Paula @ Vintage Kitchen says
I´ve never made one either. Here bakeries sell one with hard boiled eggs on top, pastry cream and coarse sugar, but no colors or filling... It looks fantastic, and I love that it´s filled!
Lisa says
Lora...I would take part in this if not for the giant King Cake I received from Sucre in NOLA, in which I ate at least a quarter of! It was FAT Tuesday, indeed! Yours looks gorgeous! However, I will definitely try your recipe at some point since I'm already craving another one! xo
shelley c. says
I just made my first ever King Cake this year, too! I love that you used challah dough - I bet it was delicious. I'm glad to see you back - I've been thinking about you.
Roxana | Roxana's Home Baking says
I have never made a king cake. here in the North we don't celebrate it much. Yours look and sounds so good Lora, wish I had a slice right now.
Thanks for sharing, it's nice to see you back
Kristina @ spabettie says
it is SO good to see you back, Lora. you were definitely missed.
I have enjoyed King Cake, but never made one myself - yours looks great, and I imagine it tastes wonderful...
Dorothy at ShockinglyDelicious says
I want a slice of YOUR king cake!
Laura (Tutti Dolci) says
I love that you used challah dough, Lora! The colors are so pretty! 🙂
Addie K Martin says
Very lovely King Cake! 🙂 Good to have you back, too. I look forward to March's theme!
Kate | Food Babbles says
Your king cake is lovely! I only recently discovered King Cake myself and recently made a king cake inspired braid. I love your filling, so sweet with the rum and brown sugar and hearty with the walnuts and raisins. Yum!
Alice @ Hip Foodie Mom says
Lora,
I love all the colors, gorgeous!! and you got a “Mommy…this is GORGEOUS!” from your son? Perfection! Love it! 🙂
Rachid Makhloufi says
very good
Annamaria @Bakewell Junction says
Lora,
Last year was the first time made king cake and it was delish. I wasn't thrilled about the way it looked either because the blocks of color were too big - I only made one block of each. If you get a chance, have a look http://bakewelljunction.wordpress.com/2012/02/22/king-cake/
I'd love to participate in your twelve loaves linky party too.
Annamaria
Munatycooking says
Beautiful king cake, I can't wait to try it 🙂
Nancy @ gottagetbaked says
This is a beautiful loaf of bread, Lora. I love the raisins and walnuts in the filling and the festive, colourful sugar glaze is lovely.
Liz Berg says
I love that your children helped decorate your King Cake...making such memories for them! Your challah looks plum perfect!
Monet says
Hi Lora! I have tried many many king cakes, but I've never made my own. I must try! I can see how little ones and big ones would have so much fun. Thank you for sharing with me tonight. I just ate a delicious dinner and I'm already hungry again 🙂 I hope you are having a great start to your week!
Vicki @ WITK says
Your King cake looks so fluffy and moist! It's okay it isn't covered in sprinkles, I always found that a little strange 🙂
Georgia | The Comfort of Cooking says
Lora, this king cake is so lovely and looks perfect for any of life's little celebrations! Great recipe, thank you for sharing.
Renee says
I have neither tasted a king cake or made one. I suppose I should just to see what one is like. Yours looks so pretty. I'm glad you shared the recipe so I can add it to my bread bookmarks of things to try/bake.
Marina says
Lora, it is a beautiful cake you made! Love the color. I make very similar but savory. I should post it and link here, still have time. 🙂
SeattleDee says
OK, now I'm tempted to try baking a King Cake. Your recipe looks tasty and straightforward... but about that purple and green frosting. I know it's traditional, but green bread?!
The Wimpy Vegetarian says
This looks so fabulous. Really gorgeous. I've never had a King Cake, but have obviously been missing out big time. Would love to join your #TwelveLoaves group sometime. I posted something today, but didn't follow the rules. Next time I will 🙂
Jamie says
I have so been meaning to bake a King's Cake like this. I always only bake the French version which is so different (puff pastry filled with fruit compote or frangipane). And I have wanted to try your Challah recipe, too. What a gorgeous cake. I'll try and add a bread this month! xo
Angie Barrett says
I agree! King cakes should be baked all year long! I love them! Yours is beautiful!
Inside a British Mum's Kitchen says
Beautifully done!! and yes more often would be preferable! Happy to follow!
Mary x
Brian @ A Thought For Food says
My friend was trying to get me to make one of these and I was too scared to attempt. Looks amazing though. Next year, maybe.
Lemons and Anchovies says
What a festive cake! I've never tried a King cake before but I really like what's in it and the fun behind the tradition. 🙂
Laura Dembowski says
I've always wanted to make king cake. Yours certainly looks beautiful with that swirl of filling! I love that you made it even though it was a little late - maybe I should still make one without waiting for next Mardi Gras.
Patty says
Great to see your King Cake- I tried my first slice last month in New Orleans and I got the baby in my piece!! I'll have to try baking one myself 😉