This Mardi Gras King Cake recipe is a perfect, easy-to-follow, traditional king cake recipe filled with delicious cinnamon flavor and cream cheese icing!
Laissez les bon temps rouler, y’all! That’s right, Mardi Gras season is here! And whether you’re making this more traditional King Cake, my quick and easy version, or my King Cake Pull-Apart Bread, I know you’re letting the good times roll!
We’re huge Mardi Gras fans at our house, and we love to celebrate with parades, beads, and this delicious king cake tradition. These days, a cream cheese filling seems to be most traditional, but these things have really changed throughout the years. I even love to swap out the regular cream cheese for whipped strawberry cream cheese and add fresh sliced strawberries to the middle.
I’ve recently updated this recipe and added a little more filling to make it even more delicious. Y’all enjoy!
What is King Cake and why is it eaten?
King cake, a scrumptious sweet treat, becomes one of the main food events during Mardi Gras. Traditionally the King Cake is a cinnamon sugar filled dough twisted into a delightful ring that is topped with vibrant purple, green, and gold decorating sugars. It’s a festive treat that kicks off lively celebrations before the arrival of Lent. Here are a few more details about the King Cake that you might find interesting:
History of the King Cake
The king cake goes all the way back to medieval Europe when the people of that time would bake up the cake in celebration of the Epiphany, which represents the arrival of the Three Wise Men to meet baby Jesus. Over time the tradition landed in the United States, specifically New Orleans, Louisiana, where it became tied into the Mardi Gras celebration. While no one is certain how those two got joined together, it is what it is and frankly, I’m here for it because Mardi Gras is all about food and tradition, two things I absolutely love. Now to add a little excitement, bakers began sneaking in hidden trinkets or figurines into the cake, usually a baby figurine. Thus began the fun anticipation of who got the plastic baby in their slice of cake.
The Mardi Gras Colors of the King Cake
The fun colors on the King Cake—purple, green, and gold—aren’t just for eye candy. Those memorable colors each represent something. Purple stands for justice, green for faith, and gold for power. These three values are supposed to widely represent the meaning behind the Mardi Gras season. So, as you savor each sweet bite, you’re also soaking in a reminder of these honorable values.
The Significance of the Small Plastic Baby
In some King Cakes you will find a tiny plastic baby hidden inside. The baby is said to symbolize the Three Wise Men’s journey to see baby Jesus. Find the baby in your slice, and you’re the honorary “king” or “queen” of the celebration. Some even say, finding the baby in your slice means you are the next host or baker of the King Cake. Good luck!
Other King Cake Recipes:
I have made many variations of the King Cake in my day. Some stick to the more traditional recipe, like this Mardi Gras King Cake. And, others are fun variations and shortcut recipes. All are absolutely delicious if you ask me. Try them out, and let me know in the comment section below which one you like the best:
Quick and Easy Mardi Gras King Cake – Probably the easiest of my King Cake recipes is this Quick and Easy Mardi Gras King Cake. In this recipe, I provide you with several shortcuts that make achieving the King Cake experience easy without sacrificing flavor. Just because it’s simple and features pre-made cinnamon rolls instead of a complex mixture, doesn’t mean it isn’t just as delicious. This is a great option for beginner cooks or anyone who wants to experience the King Cake flavors but doesn’t want to spend much time in the kitchen. Easy and delicious!
King Cake Pull-Apart Bread – This bread is like the monkey bread version of the King Cake. It is so delicious and the perfect breakfast dish to incorporate into the Mardi Gras season. While it’s not quite as simple as the above recipe you still won’t need to whip out a stand mixer or a dough hook. With a little elbow grease, a plastic bag, mixing bowl, pan, and your ingredients, you will create this delicious monkey-bread inspired King Cake. I especially love the cream cheese glaze poured over top. Yum!
Recipe Card
Mardi Gras King Cake
Ingredients
Pastry
- 1 (16-ounce) box Pillsbury Hot Roll Mix
- 2 tablespoons sugar
- 1 cup hot water ((120 to 130 degrees))
- 1 large egg
- 2 tablespoons butter, softened
- 1 tablespoon cinnamon
Filling
- 2 (8-ounce) packages cream cheese, softened
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
Icing
- 2 cups powdered sugar
- 3 tablespoons butter, melted
- 2 teaspoons lemon juice
- 1/2 teaspoon vanilla extract
- 2 to 3 tablespoons milk
- purple, green, and yellow sugar sprinkles
Instructions
- In a large bowl, combine the mix and yeast packet from the hot roll mix with 2 tablespoons sugar. Add hot water, egg, and butter and stir until combined and the dough starts pulling away from the sides.
- Turn dough out onto floured surface and form into a ball with floured hands. Knead the dough for 5 minutes turning frequently. You may need to add additional flour to keep the dough from sticking.
- Reshape the dough into a ball and cover with a large bowl. Let it rest for 5 minutes.
- While it is resting make your filling by combining the cream cheese, powdered sugar, and vanilla in a bowl. Stir until smooth.
- Once the dough has rested, flour a large area and roll the dough out in a large rectangle sized about 12″X20″.
- Sprinkle the cinnamon over the dough.
- Spread the cream cheese filling evenly over the dough.
- Roll the dough up in jelly-roll fashion from the longest side, going across.
- Transfer the roll to a greased baking sheet or a baking sheet covered with parchment or a silicone baking mat. Form the roll into an oval shape and pinch the seams and ends together. Cover with plastic wrap and a kitchen towel and let rise for 30 minutes.
- Meanwhile preheat the oven to 375°F.
- Once the dough has risen, bake for 25 to 30 minutes or until golden brown. Cool completely.
- Make the icing by combining 2 cups powdered sugar, melted butter, lemon juice, vanilla, and 2 tablespoons milk. Icing should be thick, but just pourable. Add more sugar to thicken it or additional milk to thin.
- Drizzle icing over the top when the king cake is cooled and sprinkle with the traditional colored sprinkles – purple, yellow, and green.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Ceci
I’m making the cake a day ahead; what’s the best way to store it? Does the cake have to be refrigerated after it’s done?
It’ll be fine for a day on the counter. Enjoy!
Kathie
My husband grew up in Louisiana and lived there for 70 years. I made this king cake, thinking it would help him reminisce, but I never expected it to turn out like it did! He said he had never had a king cake from any bakery in Louisiana that was this good! And I don’t think he was just trying to get on my good side! It was absolutely delicious! The only problem we had was trying to get the right color purple with sugar and food coloring. Any suggestions?
That’s quite the compliment! Thank you! Yes! I always have a hard time with the purple and just have to buy it online.
Dianah Stroud
Now Stacey, that’s a King cake recipe, I can get behind! But… Where do I get the doll and where would I put it in, in this recipe? To be a little more traditional ya’ know.
You can actually buy some on Amazon. Once it’s baked, you can just sneak it into the cake from the bottom.
Teena Livsey
This looks good too!
But I have to comment on another of your recipes. I made your Jazzed-Up Jiffy Cornbread Muffins recipe today, but in the 8×8″ pan as your note listed. It was wonderful … loved the texture and it wasn’t as crumbly. Was great on a cold day with the chili I made. Thank you so much … absolutely love your recipes!!
Felecia
Oh yum with a coffee! I didn’t have sprinkles so I used food coloring and fine sugar in zip bags. Suppose I could have just colored the icing too. (Maybe next time.)
Thanks
Sure hope you enjoyed it!
Perfect! So glad to hear you enjoyed the cornbread!!
Anonymous
The cake was great, but the serving size was off. We were able to serve over 20 good sized slices with one cake. Also, your cooking instructions were a bit off since mine was golden outside but doughy inside. I had to put it in for about an additional 10 minutes.
Thanks for the recipe though!
Unfortunately, that’s the problem with serving sizes. You can still serve 6 to 8 with large pieces. Or you can serve 20 small pieces. When it comes to cook time, every oven varies. Glad to hear you enjoyed it though!
Darlene Geyer
Is this served as a dessert? Thank you.
Sure! or even a breakfast!
MZpjc
You didn’t put a baby inside? Would love to know more about your whipped strawberry cream cheese filling!
Of course! I actually just used whipped strawberry cream cheese from the grocery store.
Margaret Swindells
The cake may taste okay, but the icing looks disgusting.
Sharon
I can’t wait to try this – it looks like “even I” could do it. Lol. I will admit that there does “need” (around our house anyway) to be a baby Jesus. He’ll be tucked safely inside! Thanks for sharing!
Hope you’ll enjoy!!
Gloria Kessinger
Ah Stacy, you have one of my favorite cooking sites. Thank you for posting this fantastic-sounding cake – can’t wait to try it! Know that we’re all following you, and appreciate you so very much…
Thank you so, so much, Gloria! You are so sweet to take the time to let me know you enjoy Southern Bite! Hope you’ll enjoy this cake!
Deb
Stacey you have done it AGAIN! WOW! Quick & easy, you are a genius! I’ll bet you could add nuts, brown sugar and butter to make a “filling” in place of the cinnamon…..ohhhhhhh yummy! Thank you again for W O N D E R F U L!!!!
Absolutely! Those are some great ideas! Enjoy!!!
Linda
Any one know how many this feeds?
6 to 8 depending on the serving size.
Brenda
I have made this recipe for years when living in New Orleans. Had to try it again, since I was feeling nostalgic for Mardi Gras. I do one thing different. I use two loaves of frozen bread dough from the grocery store. Once it has thawed out, just roll the dough out like the directions here.
Sounds like an easy time-saver!
paula
Stacey,
The top part of the recipe calls for 3 cups of powdered sugar in the icing. The directions calls for only 2 cups. What is the correct amount? Please respond back. Thanks
Sorry for the error! I believe it should be 3 cups for the icing. I’ll get it fixed ASAP!
Gayle Bowlin Terry
You left out the part about putting the little baby Jesus doll inside. How else will you know who has to host the next king cake party?
LOL!
Juli B.
Made my King Cake today…Used the one from Southern Living Magazine….I added a cherry and cream cheese filling this year. Can’t wait for breakfast tomorrow to try it out!!
Andrew
Thanks Stacey! I can’t wait to try this! Bookmarked!
Thanks, Andrew! Just leave it out completely. It’s my understanding that cinnamon is a modern addition to the bread. I think it would be quite tasty without it or any substitution.
Andrew
WooHoo! I found this recipe on Southern Food Network! This looks AMAZING and so pretty! I am totally opposed to cinnamon though. Any ideas for what I could use as a substitute?
Thanks, Andrew! Just leave it out completely. It’s my understanding that cinnamon is a modern addition to the bread. I think it would be quite tasty without it or any substitution.
maria
How about grated lemon peeL I am going with that…