Introduction

Celebrate Mardi Gras with this classic King Cake, featuring a tender, buttery dough filled with creamy vanilla cream cheese. Adorned with vibrant purple, green, and gold icing, it’s a festive treat perfect for sharing with friends and family.

A soft cinnamon roll with a golden-brown crust sits on a white marbled surface, showing one thick slice facing forward. The roll has a spiral shape with a light tan dough and a dark cinnamon swirl inside. The top is covered with a smooth white icing that drips slightly down the sides. Colorful, shiny beads in green, purple, and gold decorate the icing in horizontal rows, with some beads scattered on the surface around the roll. The background is softly blurred, with a neutral window light coming from behind the roll. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup warm milk (105-115°F)
2 1/4 tsp active dry yeast (1 packet)
1/4 cup granulated sugar (plus 1 tsp)
1/2 cup unsalted butter (melted and cooled)
2 large eggs (room temperature)
1 tsp vanilla extract
1 tsp grated lemon zest
1/2 tsp ground nutmeg
1/2 tsp salt
3 1/2 – 4 cups all-purpose flour (divided)
8 oz cream cheese (softened)
1/2 cup powdered sugar
1/4 tsp vanilla extract (for filling)
2 cups powdered sugar (for icing)
2-3 tbsp milk or heavy cream (for icing)
1/2 tsp vanilla extract (for icing)
Purple, green, and gold (yellow) food coloring
1 large egg (beaten, for egg wash)

Instructions

Step 1: In a large bowl or stand mixer bowl, combine the warm milk, 1 teaspoon granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.
Step 2: Add the remaining 1/4 cup granulated sugar, melted butter, eggs, vanilla extract, lemon zest, nutmeg, and salt to the yeast mixture. Mix well to combine.
Step 3: Gradually add 3 1/2 cups of flour, stirring until a soft, shaggy dough forms. Knead the dough either with a stand mixer on low using a dough hook for 8-10 minutes, adding more flour if needed until smooth and elastic, or knead by hand on a floured surface for 10-12 minutes.
Step 4: Lightly grease a large bowl. Place the dough inside, turning once to coat it with oil. Cover with plastic wrap and let rise in a warm place for 1 to 1 1/2 hours until doubled in size.
Step 5: While the dough rises, prepare the cream cheese filling by beating the softened cream cheese, powdered sugar, and 1/4 teaspoon vanilla extract in a medium bowl until smooth and creamy.
Step 6: Once the dough has doubled, gently punch it down and turn onto a lightly floured surface. Roll it into a 12×18 inch rectangle.
Step 7: Spread the cream cheese filling evenly over the dough, leaving a 1/2-inch border along one long edge.
Step 8: Starting at the long edge opposite the border, carefully roll the dough into a tight log. Pinch the seam closed to seal.
Step 9: Shape the log into an oval or circle, bringing the ends together to form a ring. Pinch the ends firmly to seal. Optionally, insert a small plastic baby or pecan before sealing.
Step 10: Transfer the shaped King Cake onto a parchment-lined baking sheet. Cover loosely and let rise in a warm place for 30-45 minutes until puffy.
Step 11: Preheat the oven to 375°F (190°C). Brush the top of the risen cake with the beaten egg wash.
Step 12: Bake for 25-30 minutes, or until golden brown and cooked through. Tent with foil if browning too quickly.
Step 13: Remove from the oven and cool completely on the baking sheet before icing.
Step 14: Prepare the icing by whisking together powdered sugar, 2 tablespoons milk or cream, and vanilla extract until smooth. Add more milk or cream by teaspoonfuls if needed to reach a thick but pourable consistency.
Step 15: Divide the icing into three bowls. Color each with purple, green, and gold food coloring, mixing well.
Step 16: Drizzle or pipe the colored icing over the cooled King Cake in alternating stripes or patterns.
Step 17: Allow the icing to set slightly before slicing and serving.

Tips & Variations

For extra flavor, sprinkle cinnamon along with the cream cheese filling before rolling.
Use a stand mixer if you have one for easier and more consistent kneading.
Add chopped pecans or raisins inside the filling for added texture.
Try substituting lemon zest with orange zest for a different citrus note.

Storage

Store leftover King Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw at room temperature and refresh by warming slightly before serving. The cream cheese filling keeps the cake moist, so reheating gently is recommended.

How to Serve

A sliced cinnamon roll bread sits on a white marbled surface, showing its soft, light golden interior with a dark brown cinnamon swirl running through the middle. The top is covered with thick white icing, which drips slightly down the sides, and is decorated with small shiny round beads in green, purple, and gold arranged in diagonal lines. Some of the beads are scattered on the surface in front of the bread. The background shows a blurred window with soft natural light shining through. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to the first rise, then refrigerate it overnight. Allow it to come to room temperature and complete the rising steps before shaping.

What’s the significance of the colors on the King Cake?

The traditional Mardi Gras colors are purple (justice), green (faith), and gold (power). Decorating with these bright colors celebrates the festive spirit of Mardi Gras.