How to Make King Cake: Traditional Recipe & Mardi Gras Tips

This New Orleans–style traditional king cake is a tender, sweet brioche-like bread filled with a caramelized cinnamon-sugar mixture, topped with cream cheese icing and finished with green, gold (yellow), and purple decorating sugar. A classic symbol of Mardi Gras, king cake is perfect for celebrations, watch parties, and any gathering where you want an impressive, shareable dessert. Laissez les bons temps rouler!

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What is king cake?

Despite its name, king cake is not a cake in the conventional sense but a sweet enriched bread—often a brioche-style dough—traditionally enjoyed during the Mardi Gras season. It’s commonly formed into an oval or ring, filled with cinnamon sugar, jam, chocolate, or cream cheese, iced (cream cheese or glaze), and decorated with purple, green, and gold sugars. In Louisiana, king cakes often appear in bakeries and stores beginning in January and continue through Mardi Gras in February or March.

Note: Don’t confuse this New Orleans king cake with the French galette des rois (king’s cake), which is a puff pastry filled with almond cream.

Ingredients for a traditional king cake

See the recipe card below for exact quantities.

For the dough

• All-purpose flour – Provides the right structure for a tender yet slightly chewy enriched bread.
• Active dry yeast – This dough relies on yeast for rise. Instant yeast can be substituted; if using instant yeast, add it directly to the flour without dissolving first.
• Milk and eggs – Enrich the dough for flavor, tenderness, and a beautiful crumb.
• Sugar and salt – Sugar sweetens the dough (this is a sweet brioche-style bread), and salt balances and strengthens the dough.
• Unsalted butter – Essential for a rich, brioche-like texture. Use unsalted so you can control seasoning.

The filling

• Brown sugar and cinnamon – The classic cinnamon-sugar filling. Light or dark brown sugar both work well.
• Unsalted butter – Helps the cinnamon-sugar adhere and caramelize slightly during baking.

For the icing

• Cream cheese – Full-fat cream cheese gives the best flavor and texture.
• Powdered sugar – Use powdered sugar for a smooth, easily spreadable icing.
• Vanilla – Optional but adds a pleasant layer of flavor.

Decoration

• Decorating sugar (sanding sugar) – Use green, yellow (gold), and purple sanding sugar for bright, lasting color on the icing. Larger crystals resist dissolving into the icing and give a nice sparkle.
• Make-your-own colored sugar – In a pinch, tint granulated sugar in a sealed bag with a few drops of food coloring and shake until evenly colored. The color will be lighter and may dissolve faster than sanding sugar.
• King cake baby (optional) – A small figurine is a traditional addition. The person who finds the baby in their slice is considered lucky or tasked with bringing the next king cake. If you prefer, place the baby on top rather than hiding it inside to avoid any choking hazard.

How to make New Orleans king cake

Full recipe, ingredient amounts, and timings are in the recipe card below.

Make the dough

1. Activate the yeast. Sprinkle active dry yeast over warm milk (about 105–110°F / 40–43°C), stir, and let stand 3–5 minutes until foamy.
2. Mix the dough. In a stand mixer bowl combine flour, sugar, and salt. Add the activated yeast and eggs. Using the dough hook, mix on medium-low until combined, then increase speed to knead until the dough is smooth and elastic and passes the window-pane test.
3. Add butter. When the dough has sufficient gluten development, add softened butter in pieces and knead until fully incorporated and the dough is shiny and supple. If you prefer, work the butter in by hand briefly, then finish in the mixer.
4. First rise. Shape the dough into a ball, place in a clean bowl, cover, and proof in a warm spot until doubled, about 1 hour.

Prepare the filling

Combine brown sugar and ground cinnamon in a bowl. In a separate bowl, whisk softened butter until light and slightly fluffy; set both aside.

Shape and bake

1. Roll out the dough. After the first rise, punch down the dough, turn it onto a lightly floured surface, and roll into a rectangle about 13 x 22 inches (33 x 56 cm).
2. Spread butter and filling. Leave a ½-inch border around the edges. Spread the prepared softened butter thinly over the surface, then sprinkle the cinnamon-brown sugar evenly and press it into the butter.
3. Cut and roll. Slice the rectangle lengthwise into two long pieces. For the top piece, roll from the cut edge toward the clean edge; for the bottom piece, roll in the opposite direction. Seal seams and ends to make two logs.
4. Braid into a ring. Twist the two logs together to form a rope, connect the ends to make a ring or oval, and transfer to a parchment-lined sheet pan. Adjust the shape to keep it even.
5. Second proof. Let the shaped king cake proof in a warm spot until nearly doubled, about 45–60 minutes. Preheat the oven to 350°F (180°C) as it nears readiness.
6. Bake. Bake 30 minutes, or until golden brown and the internal temperature reaches about 190°F (88°C). Cool completely on a rack before icing. If any sugar leaks while baking, transfer to fresh parchment while still warm; the hardened sugar will crisp as it cools.

Pro tip: Proofing in an oven with just the light on gives a consistent warm environment. If proofing on the counter, cover the dough with plastic wrap to prevent drying.

Make the icing

Beat softened cream cheese until smooth. Add powdered sugar and mix on low to combine, scraping down the bowl. Add vanilla (optional) and beat until glossy and spreadable. A hand mixer works fine if you don’t have a stand mixer.

Decorate and serve

1. Optional: If you want to hide a king cake baby, poke a small hole in the bottom and insert the baby before icing. Warn guests about the hidden figurine or place it on top instead.
2. Spread the cream cheese icing over the top of the cooled cake. While the icing is still wet, sprinkle decorating sugar in alternating stripes of yellow (gold), green, and purple.
3. Slice to serve. For best texture, warm slices briefly in the microwave (about 5–10 seconds) before serving.

Cream cheese icing alternative

If you prefer a simple glaze, whisk together 1 1/3 cups powdered sugar with 3 tablespoons milk and 1/2 teaspoon vanilla (optional) until smooth. Drizzle over the cooled cake and immediately sprinkle decorating sugar so it adheres.

Storage

Best enjoyed within 2–3 days. Store at room temperature, covered, for 1 day. For longer storage (up to 5–6 days), refrigerate tightly wrapped or in an airtight container. Keep the cake whole and slice as needed to retain moisture.

Reheating

King cake tastes best slightly warm. Microwave individual slices for about 5–10 seconds (slightly longer if refrigerated) until just warm—avoid overheating.

FAQ

📖 Recipe

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