I didn’t grow up eating King Cake, so the first time I made one, I honestly thought I was just baking a colorful cinnamon roll in a circle. Turns out, it’s way more than that.
This cake is tied to Mardi Gras season, which runs from early January all the way to Fat Tuesday. It’s meant to be shared, talked over, and slightly fought over, especially when someone is hunting for the tiny baby hidden inside.
The shape is a crown, the colors matter, and there’s a playful sense of ceremony when you slice it. Green stands for faith, purple for justice, and gold for prosperity. I didn’t know any of that the first time. I just liked the sprinkles.
Now I make it every year because it feels like an event, not just a recipe. The dough is rich like brioche, soft like a bakery pastry, and way better than anything sitting in a plastic container at the store.
Also, I love recipes that feel a little messy and celebratory. This one definitely qualifies.
Ingredients I Used for the Recipe
- Milk – warmed to activate the yeast and make the dough soft and tender.
- Salted butter – adds richness and that unmistakable brioche flavor.
- Granulated sugar – sweetens the dough and helps the yeast get going.
- Warm water – used to proof the yeast so it wakes up properly.
- Active dry yeast – the thing that makes the dough rise and become fluffy.
- Eggs – give structure and richness to the dough.
- Vanilla extract – adds warmth and depth to both dough and filling.
- All-purpose flour – forms the base and gives the cake its chewy softness.
- Brown sugar – used in the cinnamon filling for a deeper sweetness.
- Ground cinnamon – gives that classic swirl flavor everyone expects.
- Cream cheese – optional filling that makes the cake extra decadent.
- Powdered sugar – for the icing that gets drizzled over the top.
- A little more butter – mixed into the filling to keep it gooey.
- Colored sugar sprinkles – the signature green, purple, and gold finish.
How to make Starbucks Medicine Ball Recipe?
Step 1 – Warm the Milk and Butter
I heat the milk and butter together just until melted, not hot. If it’s too hot, it’ll kill the yeast, and I’ve made that mistake before. Let it cool slightly while you prep everything else.
Step 2 – Proof the Yeast
In a big bowl, mix warm water, a little sugar, and the yeast. Let it sit about 5 to 10 minutes. It should look foamy. If it doesn’t, start over. Old yeast will ruin your day.
Step 3 – Build the Dough
Add the milk mixture, eggs, sugar, vanilla, and salt. Then start adding flour slowly. I mix until it becomes a soft, slightly sticky dough.
Step 4 – Knead Until Smooth
Knead for several minutes until the dough feels elastic and smooth. It should still be soft. Don’t panic and dump in too much flour. This dough is supposed to feel plush.
Step 5 – Let It Rise
Place the dough in an oiled bowl, cover it, and let it rise until doubled. This can take 1 to 2 hours depending on how warm your kitchen is. I usually wander off and forget about it.
Step 6 – Prepare the Filling
Mix brown sugar, cinnamon, flour, and melted butter for the classic filling. If I’m feeling extra, I also make a cream cheese version. Having two options makes people very happy.
Step 7 – Roll and Fill the Dough
Roll the dough into a rectangle, sprinkle the filling evenly, then roll it up tightly from the long side. Try to keep the filling inside. It won’t fully cooperate.
Step 8 – Twist Into the Signature Shape
Cut the rolled dough into two long pieces and twist them together like a rope. Form it into a circle and pinch the ends closed. This is where it starts looking like a King Cake.
Step 9 – Second Rise
Let the shaped cake rise again until puffy. This step gives the final texture, so don’t rush it.
Step 10 – Bake Until Golden
Bake until the top is beautifully golden brown and your kitchen smells like a cinnamon bakery. That smell alone is worth making this.
Step 11 – Cool and Hide the Baby
Let the cake cool completely before frosting. Then tuck the baby figurine into the bottom or a fold. I never bake it inside because I worry about melting plastic.
Step 12 – Ice and Decorate
Drizzle icing over the top and immediately cover with colored sugars. Be generous. This is not the time to be subtle.
What I Learned After Making This More Than Once
The first time I made this, I expected it to be complicated. It’s not. It just takes patience. Most of the time is waiting for dough to rise.
I also learned that sticky dough is not a failure. I used to keep adding flour until the cake turned dense. Now I trust the process, and the texture comes out soft every time.
Another thing. This recipe makes a big batch. Sometimes I split it into two cakes with different fillings. People always argue over which one is better.
The cream cheese version disappears faster in my house, but the cinnamon one feels more traditional. There’s no wrong choice, which is my favorite kind of decision.
And yes, someone always gets very competitive about finding the baby. Suddenly adults act like kids again.
Serving, Storing, and Making It Work for Real Life
I like serving this slightly warm or at room temperature. It works as dessert, but honestly, it’s incredible with coffee the next morning.
If you want to prep ahead, you can make the dough the day before and refrigerate it overnight. That actually improves the flavor and makes the morning feel less chaotic.
It stays fresh on the counter for a couple of days if covered well. After that, I move it to the fridge. A quick warm-up brings it back to life.
You can freeze it too, which surprised me the first time I tried. Just wrap it tightly and thaw on the counter when you’re ready.
I rarely freeze it though. It tends to get eaten before that becomes necessary.
Tips
Don’t over-flour the dough. Soft dough equals soft cake.
Give the dough enough time to rise. If your kitchen is cold, it may take longer. That’s normal.
Line your baking sheet because some filling will leak out. It always does, no matter how careful you are.
Let the cake cool before icing or the frosting will melt into nothing. I learned that the hard way.
If you can’t find colored sugar, you can make your own by shaking granulated sugar with a drop of food coloring. It works surprisingly well.
Most importantly, don’t stress about making it perfect. King Cake is supposed to feel festive and a little rustic. That’s part of the charm.
Every time I bake this, it feels less like following a recipe and more like starting a tradition. And honestly, that’s why I keep coming back to it year after year.
Mardi Gras King Cake Recipe
Description
Enjoy this delicious homemade Mardi Gras King Cake this year and let the good times roll! Made with a sweet brioche dough and a cinnamon or cream cheese filling, this is the best king cake recipe and 1,000x better than anything you’ll find in a grocery store or bakery!
ingredients
Dough
Full Batch Cinnamon Filling Option
Full Batch Cream Cheese Filling Option
Frosting
Instructions
Dough
-
Heat milk and butter for 60–90 seconds in a microwave-safe bowl. Add salt, then set aside to cool until just warm (about 120°–130°F).
-
In a separate bowl, combine warm water, about 1 tablespoon of the sugar, and the yeast. Stir, then let sit for 5–10 minutes until foamy.
-
Once the yeast is foamy, add the milk-butter mixture, remaining sugar, eggs, vanilla, and 1 cup of flour. Mix well, then continue adding flour 1 cup at a time while kneading (with dough hook or by hand). Only add extra ½ cup flour if dough is very sticky. Knead 5 min (machine) or 8–10 min (by hand) until soft and smooth.
-
Turn dough onto floured surface, shape into ball. Oil bowl, return dough, cover, and let rise 1–2 hours until doubled.
Filling
-
For cinnamon filling: mix brown sugar, granulated sugar, flour, cinnamon, and melted butter until crumbly. Use half per cake if making two different fillings.
-
For cream cheese filling: beat cream cheese, powdered sugar, softened butter, and vanilla until smooth. Use half per cake if making two different fillings.
Assembly
-
Line two baking sheets with parchment paper.
-
Punch down risen dough and divide in half. Roll one half into a 10"x16" rectangle. Cut lengthwise into two strips.
-
Spread or crumble filling evenly over strips. Roll each into a log. Twist logs together, shape into oval on sheet, pinch ends. Repeat with second half.
-
Cover loosely and let rise 30–45 minutes until puffy.
-
Preheat oven to 350°F (175°C). Bake 25–30 minutes until golden and internal temp reaches 190°–195°F. Cool completely.
Frosting
-
Beat frosting ingredients until smooth and pourable but thick.
-
Insert plastic baby figurine into underside of each cake. Drizzle frosting over cakes and immediately sprinkle with purple, green, and gold sanding sugar.
-
Slice and serve! The finder of the baby is crowned King or Queen for the day.
Nutrition Facts
Servings 20
Serving Size 1 slice
- Amount Per Serving
- Calories 392kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 8g40%
- Cholesterol 55mg19%
- Sodium 290mg13%
- Potassium 120mg4%
- Total Carbohydrate 61g21%
- Dietary Fiber 1g4%
- Sugars 32g
- Protein 7g15%
- Calcium 6 mg
- Iron 15 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Best served fresh; keeps 2–3 days at room temp or up to 1 week refrigerated.
- Freezing: Freeze up to 2–3 months. Thaw on counter 2–3 hours before serving.
- Make ahead: Refrigerate dough overnight after first rise; bring to room temp before shaping.
- Filling ideas: Try fruit pie fillings, German chocolate frosting, or almond paste.
Frequently Asked Questions
Can I make this King Cake ahead of time?
Yes! You can refrigerate the shaped, unbaked cakes overnight and bake them fresh the next day. Fully baked cakes also freeze well for up to 3 months.
What do the King Cake colors mean?
Purple represents justice, green symbolizes faith, and gold stands for power or prosperity.
Is it safe to bake the plastic baby inside?
While many do bake it in, we recommend inserting it after baking to avoid melting or cracking. Just tuck it underneath before frosting!