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The BEST Mardi Gras King Cake Recipe

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4.6 from 111 reviews

This recipe for the BEST Mardi Gras King Cake offers a classic, rich, and flavorful treat perfect for celebrating Mardi Gras. Made with a soft, yeasted dough filled with cinnamon, brown sugar, butter, and pecans, then topped with a sweet vanilla glaze, this traditional cake is as fun to make as it is to eat. The dough is tender and fluffy with a deliciously spiced filling, rolled and baked into a beautiful ring shape that captures the festive spirit of the holiday.

Ingredients

Scale

Dough

  • 1 cup warm milk
  • 1 packet instant rise yeast (about 2 1/4 tsp)
  • 1/4 cup melted butter
  • 1/4 cup granulated sugar, plus 1 tbsp separated
  • 2 large eggs
  • 1/2 tsp salt
  • 4 cups all-purpose flour
  • 2 tsp olive oil

Filling

  • 2/3 cup brown sugar
  • 2 teaspoons cinnamon
  • 6 tablespoons softened unsalted butter
  • 1/2 cup chopped pecans (optional)

Icing

  • 1 1/2 cups powdered sugar
  • 1 1/2 tablespoons milk
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat Oven: Set your oven to 200 degrees Fahrenheit to create a warm place for the dough to rise.
  2. Bring Eggs to Room Temperature: Place eggs in a bowl of warm water for 5 minutes to gently warm before mixing, which helps with even yeast activation.
  3. Activate Yeast: In a bowl, combine warm milk, instant yeast, and 1 tablespoon of sugar. Stir gently and let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
  4. Mix Dough Ingredients: Add the yeast mixture, eggs, and melted butter to the bowl of a stand mixer or large mixing bowl if whisking by hand. Stir to combine.
  5. Add Dry Ingredients: Gradually add the all-purpose flour, remaining sugar, and salt to the wet ingredients. Mix well until all ingredients are incorporated into a cohesive dough.
  6. Knead the Dough: Turn the dough out onto a lightly floured surface and knead it for 5 to 7 minutes until it is smooth and elastic.
  7. First Rise: Grease a large bowl with 2 tablespoons of olive oil. Place the dough in the bowl, cover it with a clean towel or plastic wrap, and let it rise in the warm oven area for 60 minutes or until doubled in size.
  8. Deflate and Knead: Punch down the risen dough to release air, then knead it once more on a floured surface for 1 to 2 minutes.
  9. Roll Out Dough: Roll the dough into a large rectangle approximately 20 inches long.
  10. Spread Filling: Evenly brush the softened butter over the dough surface, then sprinkle the brown sugar and cinnamon mixture on top. Optionally, sprinkle chopped pecans for added texture and flavor.
  11. Roll into Log: Starting from one long edge, roll the dough tightly like a jelly roll, forming a log shape.
  12. Shape Cake: Transfer the rolled dough onto a parchment-lined baking dish. Bring the two ends together to form a circle or oval shape, sealing the ends with water or milk to secure.
  13. Second Rise: Cover the shaped dough again and let it rise for an additional 60 minutes in a warm place until puffy.
  14. Prepare to Bake: Brush the risen dough with milk to promote browning and even crust.
  15. Bake: Bake in a preheated oven at 375 degrees Fahrenheit for 25-30 minutes or until the cake is golden brown on top.
  16. Cool: Remove from the oven and let the cake cool for 15-20 minutes before icing or serving.

Notes

  • Bringing the eggs to room temperature helps the yeast activate properly and ensures a better dough rise.
  • The pecans in the filling are optional, but they add a nice crunch and flavor contrast.
  • For a more authentic Mardi Gras experience, decorate the cooled cake with colored sugars in purple, green, and gold after icing.
  • If you do not have a stand mixer, kneading by hand works just as well, though it requires more effort.
  • Ensure the milk used is warm but not hot to avoid killing the yeast during activation.
  • If you prefer, you can skip the second rise, but the texture will be less fluffy.

Keywords: Mardi Gras King Cake, King Cake recipe, Mardi Gras dessert, cinnamon sugar cake, yeast cake, Creole dessert

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