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Mardi Gras King Cake with Cinnamon or Cream Cheese Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 100 reviews
  • Author: Mia
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 3 hours 55 minutes
  • Yield: 2 king cakes, approx. 20 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern US, Cajun/Creole

Description

This Mardi Gras King Cake recipe features a soft, fluffy yeast dough filled with either a cinnamon-sugar butter filling or a rich cream cheese filling. Braided and baked to golden perfection, each cake is topped with a sweet vanilla glaze and adorned with traditional Mardi Gras colored sugars. Perfect for celebrating the festive season with a classic New Orleans treat.

Ingredients

Scale

Dough

  • 1 cup milk
  • 1/4 cup salted butter
  • 1 1/2 teaspoon salt
  • 2/3 cup warm water
  • 1/2 cup granulated sugar (divided)
  • 1 Tablespoon active dry yeast
  • 2 large eggs beaten
  • 2 teaspoons vanilla extract
  • 5 to 5 1/2 cups all-purpose flour (705g to 776g)

Full Batch Cinnamon Filling Option

  • 2/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1/2 cup all-purpose flour (68g)
  • 2 teaspoons ground cinnamon
  • 4 tablespoons salted butter melted

Full Batch Cream Cheese Filling Option

  • 8 ounces cream cheese softened
  • 2 cups powdered sugar
  • 2 Tablespoons salted butter softened
  • 1 teaspoon vanilla extract

Frosting

  • 2 cups powdered sugar
  • 3 Tablespoons milk
  • 1 Tablespoon salted butter melted
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Dough: Heat milk and butter together in a microwave-safe bowl for 60-90 seconds. Stir in salt and let cool until warm, around 120° to 130°F. In a separate bowl, combine warm water, 1 tablespoon sugar and yeast, stirring and letting it sit 5-10 minutes until foamy. Once foamy, mix in milk mixture, remaining sugar, eggs, vanilla, and 1 cup flour. Gradually add remaining flour while kneading with a dough hook or by hand until dough is soft, smooth, and slightly pulling away from the bowl.
  2. First Rise: Transfer dough to a floured surface and knead a few more times. Place dough in an oiled bowl, cover with plastic wrap, and allow to rise in a warm place for 1-2 hours until doubled in size.
  3. Make Fillings: For cinnamon filling, combine brown sugar, granulated sugar, flour, cinnamon, and melted butter until well mixed. For cream cheese filling, beat softened cream cheese, powdered sugar, softened butter, and vanilla extract until smooth.
  4. Shape the King Cakes: After dough has doubled, punch it down and divide in half. Roll out one half into a 10×16-inch rectangle on a floured surface. Cut dough lengthwise into two long rectangles. Spread desired filling evenly over dough, then roll each rectangle into long cylinders. Twist the two logs into a braided rope and form into an oval, pinching the ends together. Repeat with second half of dough and filling. Place on parchment-lined baking sheets, cover lightly, and allow to rise for 30-45 minutes until puffy.
  5. Bake: Preheat oven to 350°F. Bake the king cakes for 25-30 minutes, until golden brown and the internal temperature reaches 190° to 195°F. Remove from the oven and cool completely before frosting.
  6. Prepare Frosting and Decorate: Beat powdered sugar, milk, melted butter, lemon juice, and vanilla extract until smooth and pourable but thick. Insert a small plastic baby figurine into each cake hidden inside. Drizzle frosting over cakes and immediately sprinkle with purple, green, and gold colored sugar before frosting sets.
  7. Serve: Slice and serve. Tradition holds that whoever gets the slice with the baby figurine is crowned king or queen for the day!

Notes

  • If the dough is too sticky, cautiously add up to 1 cup additional flour to achieve a soft, manageable dough without being tough.
  • King Cake is best served fresh, but can be kept at room temperature covered for 2-3 days, or refrigerated up to one week.
  • Freeze finished King Cake wrapped tightly in plastic wrap and an airtight container for 2-3 months; thaw on the counter 2-3 hours before serving.
  • Use a pizza cutter for easy dough portioning and a rolling pin for rolling out the dough.
  • If using instant yeast, mix with flour and sugar first, then add liquids and follow kneading as usual, allowing 1 hour rise in fridge instead of 1-2 hours at room temp.
  • Dough can be refrigerated overnight; bring to room temperature before shaping and baking.
  • Try other filling variations such as fruit pie fillings or frosting for unique flavors.
  • Colored sugar can be bought or made by mixing granulated sugar with a few drops of food coloring in a jar shaken until evenly colored.

Nutrition

  • Serving Size: 1 slice (1/20th of cake)
  • Calories: 350
  • Sugar: 25g
  • Sodium: 180mg
  • Fat: 14g
  • Saturated Fat: 7g
  • Unsaturated Fat: 5g
  • Trans Fat: 0.2g
  • Carbohydrates: 48g
  • Fiber: 1.5g
  • Protein: 5g
  • Cholesterol: 50mg

Find it online: https://mealsbymia.com/mardi-gras-king-cake-with-cinnamon-or-cream-cheese-filling-recipe/