A traditional King Cake recipe is my favorite go-to for wow-ing guests over the Mardi Gras holiday. This New Orleans dessert is steeped in superstition and history.
2026 Mardi Gras Season
Mardi Gras 2026 falls on Tuesday, February 17th. The Carnival Season officially begins on January 6th (Epiphany). If you're baking a king cake this year, you're joining a tradition that dates back to 1870 in New Orleans!
Jump to:
Mardi Gras (Fat Tuesday) is always the Tuesday before Ash Wednesday - the beginning of lent - a period of abstinence and so this delicious treat would not have commonly been eaten during the lent period.
This King Cake recipe I was able to put together by doing a lot of trial and error as well as investigating! Some people can be quite secretive about their recipes!
King Cake Ingredients
Most of the ingredients listed above you should have as pantry staples (if you're a baking type). I particularly like to use a candied type of pecan as it adds a little something more to the praline. If you can find praline coated pecans even better (apparently you can find them at Costco?)
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
Make sure you have a surface area big enough for this. This recipe makes two Cakes, so take your dough after it has doubled in size and split into two halves. Put one half back into the bowl and set aside.
Mastering the Rise: Pro Tips for Proofing King Cake Dough
Since Mardi Gras falls in January or February, most kitchens are too cold for yeast to thrive.
- The Microwave Hack: Place a glass of water in the microwave and heat it for 2 minutes until steaming. Place your covered bowl of dough inside the microwave with the water (don't turn the microwave on!). The trapped steam creates a DIY "proofing box."
- The Oven Light Trick: Place your dough in a turned-off oven with just the oven light on. The heat from that tiny bulb is usually enough to maintain a consistent 75°F-80°F.
The number one reason King Cakes don't rise is "yeast murder" or "yeast dormancy."
- Too Hot: If your milk/water is over 120°F, it will kill the yeast. Use an instant-read thermometer to ensure it's between 105°F and 115°F.
- Too Cold: If the liquid is below 100°F, the yeast will stay "asleep," and your rise will take 4+ hours instead of 1.5.
Hint: You can make homemade sanding sugars if you can't find any locally. Basically, drop a touch of food color into a batch of granulated sugar.
King Cake Flavor Variations
There are so many different fillings for a king cake. The most popular is the traditional cinnamon flavored dough (tastes like a cinnamon roll). In close second is the pecan praline, followed by the cream cheese. You can also find strawberry, blueberry, apple pecan amongst MANY others.
See this other traditional Louisiana Dessert on my site - the Louisiana Crunch Cake.
How to store leftovers
Depending on your choice of filling for the king cake, if you chose a cream cheese type filling, or one containing dairy then it is recommended to be refrigerated until served. Otherwise, most others can be stored at room temperature in an airtight container.
Mel's kitchen notes
Visit your local craft store for some really great Mardi Gras decorations to help dress up your cake. Some beads and trinkets can really make it stand out!
Looking for a twist? Try these recipes:
More Mardi Gras themed recipes: Louisiana Crunch Cake | Crawfish Monica | Crawfish Pistolettes | Mardi Gras Beignets
King Cake FAQ's
It's a Brioche style dough that can have a variety of different fillings, topped with a delicious sugar glaze and dusted with sanding sugar. It's a traditional New Orleans Mardi Gras Dessert.
I did a survey, it seems the two most popular flavors are Cream Cheese (by far) and Praline coming in second. After that there's Blueberry Cream Cheese, Bavaria Cream, Strawberry Cream, Cinnamon, Raspberry Cream Cheese, Chocolate, Turtle, Plain, Lemon, Cinnamon Pecan....
Purple (for Justice), Green (for Faith) and Gold (for Power) is the traditional colors to use.
The King Cake baby represents the baby Jesus and represents good luck! The finder is "King for a Day".
There's another tradition, that if you find the baby you are hosting the next Mardi Gras party! (There's a link below in the recipe card (affiliate) for where to buy the baby).
Viral Recipe Alert!
Banana Bread
Due to the secret ingredient in this deliciously moist banana bread it has become one of my most sought after recipes!
Traditional King Cake Recipe
Video
Equipment
Ingredients
For The King Cake
- ¼ Cup Unsalted Butter
- 16 Ounces Sour Cream
- ⅓ Cup Granulated Sugar + 1 tsp.
- 1 teaspoon Salt
- 2 Ounces Active Dry Yeast 2 packs
- ½ Cup Warm Water
- 2 Each Large Eggs
- 6-½ Cups All Purpose Flour
Cream Cheese Filling
- 2 (8 Ounce) Blocks Cream Cheese softened
- 1 Each Large Egg
- ¾ Cup Granulated Sugar
- 2 teaspoons Vanilla Extract
Pecan Praline Filling
- 2 (8 Ounce) Blocks Cream Cheese
- ½ Cup Granulated Sugar
- ¼ Cup Dark Brown Sugar packed
- 2 teaspoons Cinnamon
- 2 teaspoons Vanilla Extract
- 1 Each Large Egg
- 1 Cup Finely Chopped Candied Pecans
Vanilla Glaze
- 3 Cups Powdered Sugar
- 4 Tablespoons Unsalted Butter melted
- 2 teaspoons Vanilla Extract
- 4 Tablespoons Whole Milk
- ¼ Cup Purple Sanding Sugar
- ¼ Cup Yellow Sanding Sugar
- ¼ Cup Green Sanding Sugar
Instructions
- Take the butter, sour cream, sugar and salt and put into a sauce pan. Heat until the butter has all melted.¼ Cup Unsalted Butter, 16 Ounces Sour Cream, ⅓ Cup Granulated Sugar, 1 teaspoon Salt
- In a large bowl take the yeast, warm water and sugar - mix and let stand for 5 minutes.2 Ounces Active Dry Yeast, ½ Cup Warm Water
- Mix the sour cream mixture into the yeast mixture and add the 2 eggs and 2 cups of the flour. Mix well for 2 minutes on medium speed.2 Each Large Eggs, 6-½ Cups All Purpose Flour
- Stir in the remaining flour, stir until combined.
- Empty out onto a clean, floured surface. Knead the dough for 10 minutes until it becomes soft and elasticy.
- Put this dough into a large greased mixing bowl, then turn the dough over (now the top has been greased. Cover lightly with plastic wrap and allow to rise for 1 hour in a draft-free warm area.
- While the dough is rising make the filling. In a medium sized mixing bowl take all the cream cheese filling ingredients and mix together on medium setting for 1 minute.2 (8 Ounce) Blocks Cream Cheese, 1 Each Large Egg, ¾ Cup Granulated Sugar, 2 teaspoons Vanilla Extract
- Same with the pecan praline filling, except leave out the pecans until the ingredients have been mixed, then stir in the pecans.2 (8 Ounce) Blocks Cream Cheese, ½ Cup Granulated Sugar, ¼ Cup Dark Brown Sugar, 2 teaspoons Cinnamon, 2 teaspoons Vanilla Extract, 1 Each Large Egg, 1 Cup Finely Chopped Candied Pecans
- Once the dough has doubled in size divide in half. Take one half and roll out onto a floured surface - making a 28X10 inch rectangle (ish).
- Using the back of a spoon carefully spread the filling on top of the king cake dough. Be careful not to tear the dough.
- Starting at the long end start to roll the dough into a log shape. Try to keep it even.
- Transfer the 'log' onto a baking sheet (with parchment paper) and shape into a circle/oval. Press the ends of the log into each other and press the seams closed as best you can. It doesn't have to be perfect because the icing afterward can cover imperfections pretty well.
- Preheat the oven to 375°F.
- Cover the dough with a dry towel and allow to rest again for 20 minutes.
- Remove the towel and put into the oven for 20 minutes.
- Remove from the oven and allow to cool.
- If you are inserting a plastic king cake baby into your king cake now is the time to do it. Just press the baby into the cake in an inconspicuous place.
- Take the vanilla glaze ingredients and mix together well. Spoon onto the king cake starting at the place you just inserted the baby. Work quickly because the glaze dries quickly and you still need to sprinkle the sanding sugar while it's wet.3 Cups Powdered Sugar, 4 Tablespoons Unsalted Butter, 2 teaspoons Vanilla Extract, 4 Tablespoons Whole Milk
- Sprinkle the sanding sugar all over the icing, liberally. Traditional Mardi Gras colors are purple green and yellow, but this is your choice!¼ Cup Purple Sanding Sugar, ¼ Cup Yellow Sanding Sugar, ¼ Cup Green Sanding Sugar
- Slice and enjoy!
Notes
Nutrition
Sign Up for my emails and never miss another recipe!
I'll never share your email, or send you spam. Pinkie Promise!
Comments
No Comments