Traditional King Cake Recipe for Mardi Gras

Okay, so I’ve made this traditional King Cake recipe approximately seven times in the last three years, and let me tell you—the first three were absolute disasters. Like, throw-it-in-the-trash-and-order-pizza level disasters. But now? Now I’ve got it down, and people actually ask me to make it every Mardi Gras season.

Look, I’m gonna be honest… I avoided making King Cake for YEARS because it seemed so complicated. All that braiding? The colors? The plastic baby hidden inside? (Still feels weird, but it’s tradition, right?) Then my neighbor Marie—she’s from New Orleans—tasted the sad store-bought one I brought to a party and literally said, “Honey, no.” So she taught me her family’s version, and I’ve been tweaking it ever since.

What Even Is King Cake Anyway?

So basically, it’s this sweet brioche-style bread that’s twisted into a ring and covered in purple, green, and gold icing. The colors represent justice, faith, and power. Or maybe it was the other way around? I always forget. Anyway, it’s eaten during Mardi Gras season—from January 6th (Epiphany) until Fat Tuesday.

The whole tradition started in France, then made its way to New Orleans, and now everyone and their mother has a king cake recipe. Some are filled with cream cheese (game-changer), some with cinnamon, some with nothing at all. This one’s the traditional style but I’m adding a cream cheese filling because… why wouldn’t you?

Why This Traditional King Cake Recipe Works

Here’s the thing—most king cake recipes online either make it too complicated or skip important steps. This one hits the sweet spot. It’s not as easy as those king cake recipe easy crescent rolls versions (though those are fine in a pinch, no judgment), but it’s also not some three-day project.

I think… no, I know this works better when you don’t rush the dough rising. That was my mistake the first time. I was impatient, didn’t let it rise properly, and ended up with a dense brick that could’ve been used as a doorstop.

Ingredients (and My Shopping Mishaps)

For the Dough:

• 1 cup whole milk, warmed (not hot—learned that the hard way when I killed the yeast)
• 2 packets active dry yeast (that’s about 4½ teaspoons)
• ½ cup granulated sugar, divided
• 4½ cups all-purpose flour (plus extra for your counter because it WILL get messy)
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon salt
• ½ cup unsalted butter, melted (I use Kerrygold because I’m fancy like that)
• 4 large egg yolks
• 1 teaspoon vanilla extract
• Zest of 1 lemon (don’t skip this—it makes a difference)

For the Cream Cheese Filling:

• 8 oz cream cheese, softened (leave it out for like an hour, or you’ll be there forever trying to mix it)
• ¼ cup sugar
• 1 egg yolk
• 1 teaspoon vanilla

Good luck finding decent cream cheese that’s actually soft enough to work with. I usually forget to take it out ahead of time and end up microwaving it for 10 seconds, which always makes it too soft. Can’t win.

For the Icing:

• 2 cups powdered sugar
• 3-4 tablespoons milk
• Purple, green, and gold food coloring (the gel kind works better than liquid)
• Colored sugar sprinkles in purple, green, and gold

You’ll Also Need:

• 1 plastic baby (find these at craft stores or Amazon—yes, it’s weird)

Let’s Make This Traditional King Cake Recipe

Step 1: Wake Up the Yeast

Mix the warm milk, yeast, and 1 tablespoon of the sugar in a bowl. Let it sit for about 10 minutes until it gets foamy and smells like… well, yeast. If nothing happens, your yeast is dead. Start over. (Been there.)

Step 2: Make the Dough

In your biggest mixing bowl—and I mean BIGGEST because this dough gets huge—combine flour, remaining sugar, cinnamon, nutmeg, and salt. Make a well in the center.

Pour in the yeast mixture, melted butter, egg yolks, vanilla, and lemon zest. Mix with a wooden spoon until it comes together, then knead for about 8-10 minutes. Or use a stand mixer with a dough hook for 5 minutes if you’re smart.

The dough should be soft and slightly sticky. If it’s too wet, add flour a tablespoon at a time. If it’s too dry, add a splash of milk. Mine’s different every time, honestly.

Step 3: First Rise (The Waiting Game)

Put the dough in a greased bowl, cover with a kitchen towel, and let it rise for about 2 hours until doubled. Set a timer for 10 minutes, then inevitably forget and panic at 15… wait, no, that’s just me.

I usually do this rise in my oven with just the light on. Creates a nice warm spot.

Step 4: Make the Cream Cheese Filling

While you’re waiting, beat together the cream cheese, sugar, egg yolk, and vanilla until smooth. Stick it in the fridge. Easy.

Actually, you know what? Sometimes I add a tiny bit of almond extract to this. Maybe ¼ teaspoon? My aunt does that and swears it’s better. She might be right.

Step 5: Shape This Thing (Here’s Where It Gets Real)

Punch down the dough—this is very satisfying after all that waiting. Roll it into a rectangle, roughly 30×10 inches. It’ll look weird at first, kinda lumpy and uneven, but that’s normal.

Spread the cream cheese filling down the center of the dough lengthwise, leaving about an inch on each side. Now fold the dough over the filling like you’re making a long burrito. Pinch the seam closed.

Carefully—and I mean CAREFULLY—bring the ends together to form a ring. Pinch those ends together too. Transfer to a greased baking sheet.

Step 6: Second Rise

Cover and let it rise again for about 45 minutes to an hour. I know, more waiting. Go watch TV or something.

Step 7: Bake It

Preheat oven to 350°F. (Oh wait, I forgot to mention—you need to preheat your oven first. See? Even I mess up the order.)

Bake for 25-30 minutes until golden brown. It should sound hollow when you tap it. Mine always takes closer to 30 minutes, but ovens vary.

Let it cool COMPLETELY before icing. I know you want to ice it right away. DON’T. The icing will melt and run everywhere. Trust me on this one.

Step 8: Ice and Decorate

Mix powdered sugar with milk until you get a thick but pourable icing. Divide into three bowls and color them purple, green, and gold.

Drizzle the icings over the cake in sections, alternating colors. Sprinkle with colored sugar immediately before the icing sets.

Now here’s the controversial part: Push the plastic baby into the bottom of the cake. Whoever gets the baby in their slice has to buy next year’s King Cake. (Or host the next party. Rules vary.)

Tips From Someone Who’s Messed This Up Multiple Times

• Don’t use pre-shredded anything. Just don’t.
• The dough will be sticky. That’s fine. Don’t add too much flour or it’ll be dry.
• If you burn the bottom (been there), just scrape it off and keep going. Nobody needs to know.
• Found out by accident that adding a splash of bourbon to the cream cheese filling is AMAZING. Maybe 1 tablespoon? Makes it taste more authentic.
• Kids eat this with extra icing. Adults pretend they don’t want more but always come back for seconds.

Make-Ahead and Storage

You can make this the night before and store it covered at room temperature. Actually gets better after sitting overnight—the flavors meld or whatever fancy cooks say.

Freezes okay too, though the icing gets a little weird. Wrap it well in plastic wrap and foil.

Why You Should Actually Make This Traditional King Cake Recipe

Look, I get it. This seems like a lot. But once you make it, you’ll understand why people get so obsessed with King Cake during Mardi Gras. It’s not just sweet bread—it’s this whole festive experience. Plus, you get major bragging rights.

Last year, I brought this to my office and people couldn’t believe I made it from scratch. One coworker said it was better than the $40 ones shipped from Louisiana. I was so proud I almost teared up. (Okay, I did tear up a little, but don’t tell anyone.)

Is it perfect? No. Is it way better than anything you’ll find at a regular grocery store? Absolutely.

Give this traditional Mardi Gras King Cake recipe a try and let me know how yours turns out! Seriously, drop a comment if you make it because I’m always curious what variations people try.

Now I’m craving this again. Thanks a lot, brain.

Happy Mardi Gras!