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Classic Mardi Gras King Cake with Cream Cheese Filling Recipe

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★★★★★

4.8 from 76 reviews

Celebrate Mardi Gras with this Classic King Cake featuring a soft, tender dough wrapped around a luscious cream cheese filling. Topped with vibrant purple, green, and gold icing stripes, this festive treat is perfect for sharing with family and friends during the carnival season.

Ingredients

Scale

Dough

  • 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)

Filling

  • 8 oz cream cheese (softened)
  • 1/2 cup powdered sugar
  • 1/4 tsp vanilla extract

Icing

  • 2 cups powdered sugar
  • 2–3 tbsp milk or heavy cream
  • 1/2 tsp vanilla extract
  • Purple, green, and gold (yellow) food coloring

Other

  • 1 large egg (beaten, for egg wash)

Instructions

  1. Activate the Yeast: In a large mixing bowl, combine warm milk, 1 tsp granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture is foamy, indicating the yeast is active.
  2. Mix Dough Ingredients: Add the remaining 1/4 cup granulated sugar, melted butter, eggs, vanilla extract, grated lemon zest, ground nutmeg, and salt to the yeast mixture. Mix thoroughly to combine all ingredients.
  3. Form and Knead Dough: Gradually add 3 1/2 cups of all-purpose flour while mixing until a soft, shaggy dough forms. Using a stand mixer with a dough hook, knead on low speed for 8-10 minutes, adding flour one tablespoon at a time if sticky, until the dough is smooth and elastic. Alternatively, knead by hand on a floured surface for 10-12 minutes.
  4. First Rise: Lightly grease a large bowl and place the dough inside, turning to coat it with oil. Cover with plastic wrap and let rise in a warm place for 1 to 1.5 hours, or until the dough doubles in size.
  5. Prepare Cream Cheese Filling: While the dough is rising, beat the softened cream cheese with powdered sugar and vanilla extract in a medium bowl until smooth and creamy.
  6. Shape the Dough and Add Filling: Once doubled in size, punch the dough down and turn it out onto a lightly floured surface. Roll it into a 12×18-inch rectangle. Spread the cream cheese filling evenly over the dough, leaving a 1/2-inch border along one long edge.
  7. Roll and Seal: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed to seal the filling inside.
  8. Form the Ring: Shape the log into a large oval or circle by bringing the ends together and pinching them firmly to seal. Optionally, insert a small plastic baby or pecan inside before sealing.
  9. Second Rise: Transfer the shaped cake to a parchment-lined baking sheet. Cover loosely with plastic wrap or a clean towel and let rise in a warm place for 30-45 minutes, until puffy.
  10. Preheat Oven: Preheat the oven to 375°F (190°C).
  11. Apply Egg Wash: Brush the top of the risen King Cake with beaten egg to create a glossy finish when baked.
  12. Bake: Bake the King Cake for 25-30 minutes until golden brown and cooked through. If the top browns too quickly, loosely tent with aluminum foil to prevent over-browning.
  13. Cool: Remove from the oven and let the cake cool completely on the baking sheet before icing.
  14. Prepare Icing: While cooling, whisk 2 cups powdered sugar, 2 tablespoons milk or cream, and vanilla extract in a medium bowl until smooth and pourable. Add milk or cream a teaspoon at a time if needed to adjust consistency.
  15. Color Icing: Divide the icing into three small bowls and color each with purple, green, and gold (yellow) food coloring, mixing thoroughly.
  16. Decorate: Drizzle or pipe the colored icings onto the cooled King Cake in alternating stripes or patterns to reflect traditional Mardi Gras colors.
  17. Set Icing: Allow the icing to set slightly before slicing and serving.

Notes

  • Ensure the milk is warm (not hot) to properly activate the yeast without killing it.
  • If the dough is too sticky during kneading, add flour gradually to achieve a soft but manageable consistency.
  • To keep the cream cheese filling from leaking, ensure the dough is rolled tightly and the seams are well sealed.
  • For traditional Mardi Gras King Cake, hide a small plastic baby or pecan inside the cake before the final seal.
  • If using a kitchen towel to cover the dough during rising, make sure it’s clean and dry to avoid sticking.
  • Alternate the icing colors in equal stripes to achieve the classic festive look.
  • Store leftover King Cake wrapped tightly at room temperature for up to 3 days or freeze for longer storage.

Keywords: Mardi Gras, King Cake, Cream Cheese Filling, Holiday Dessert, Festive Cake, Yeast Bread

Find it online: https://foodbylina.com/classic-mardi-gras-king-cake-with-cream-cheese-filling-recipe/