Introduction

Mardi Gras King Cake is a festive and flavorful treat that brings the spirit of New Orleans right to your kitchen. This braided, cinnamon-spiced cake topped with colorful glaze and golden sprinkles is perfect for celebrations or enjoying with family and friends.

A round cake shaped like a ring sits on a white plate, divided into six equal sections, each covered with thick icing in three alternating colors: green, purple, and light orange. The icing has a smooth, glossy texture and drips slightly over the edges of the golden-brown cake below. Each section is sprinkled with fine colored sugar matching the icing's color, adding a sparkling effect. In the background, three small clear bowls contain green, purple, and yellow sugar, and festive green and orange beads are scattered on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ounces sour cream
4 ounces Greek yogurt

1/4 cup white sugar
2 tablespoons unsalted butter

1/2 teaspoon salt
1 envelope active dry yeast (1/4 ounce)

1/4 cup warm water (110 degrees F)
1/2 tablespoon white sugar
1 large egg (lightly beaten)

3 cups all-purpose flour (about 1/2 cup more if needed)
1/2 cup unsalted butter (softened and divided in half)
1 cup brown sugar

1/2 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups powdered sugar

3 tablespoons cream cheese (softened)
4 tablespoons milk
1 teaspoon vanilla extract

Purple gel food coloring
Green gel food coloring
Gold gel food coloring

Golden sprinkles

Instructions

Step 1: In a medium saucepan over low heat, stir together sour cream, Greek yogurt, white sugar, butter, and salt until the butter melts. Remove from heat and cool the mixture to about 110 degrees F.
Step 2: In a small bowl, combine yeast with warm water and sugar. Stir and let stand for 5 minutes until foamy.

Step 3: In the bowl of a stand mixer fitted with a dough hook, add the sour cream mixture, yeast mixture, beaten egg, and 1 cup of flour. Begin kneading at medium speed, then lower to low speed.
Step 4: Gradually add another cup of flour and mix on medium speed. Reduce speed to low and add remaining flour. If dough is sticky, add up to 1/2 cup more flour.
Step 5: Knead at low speed for 10 minutes until dough is smooth and elastic.

Step 6: Lightly grease a large bowl with oil, place the dough inside, cover with plastic wrap or a towel, and let rise in a warm place for about 1 hour until doubled in size.
Step 7: Divide dough in half and roll each half into a long rectangle.
Step 8: Spread half of the softened butter evenly over each rectangle, leaving a 1-inch border around the edges.

Step 9: In a small bowl, mix brown sugar, cinnamon, and nutmeg. Sprinkle evenly over the buttered dough rectangles.
Step 10: Roll each rectangle from the long side into a log shape.
Step 11: Line a baking sheet with parchment paper and place the two dough logs side by side, seam side down.

Step 12: Pinch the tops together and twist the logs to form a braid. Join the ends carefully to form a ring, sealing well.
Step 13: Cover and let the ring rise in a warm place for 30 minutes or until nearly doubled in size.
Step 14: Preheat oven to 375 degrees F.

Step 15: Bake the king cake for 20 minutes or until golden brown.
Step 16: Remove from oven and let cool completely before applying glaze.
Step 17: To make the glaze, combine powdered sugar, cream cheese, milk, and vanilla extract in a large bowl until smooth. Add more milk by the tablespoon if too thick.

Step 18: Divide the glaze into three bowls. Color each with purple, green, and gold gel food coloring respectively, stirring well.
Step 19: Drizzle the colored glaze over the cooled cake in alternating bands and immediately sprinkle with golden sprinkles.
Step 20: Allow glaze to set before slicing and serving.

Tips & Variations

Use room temperature ingredients to help the dough rise evenly.
If you prefer a sweeter filling, increase the brown sugar by 1/4 cup.
For a dairy-free option, substitute the sour cream and yogurt with coconut yogurt and use a plant-based butter.

Try adding chopped pecans or cream cheese filling inside the dough for added texture and richness.
Ensure your oven temperature is accurate to avoid burning the cake or undercooking the dough.

Storage

Store the king cake tightly wrapped in plastic wrap or an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days but bring it to room temperature before serving. To refresh, warm slices briefly in the microwave. The glaze is best enjoyed fresh but will soften over time.

How to Serve

A round cake shaped like a ring is placed on a white plate, divided into six sections, each covered with smooth icing in bright colors of purple, green, and light orange arranged alternately. The icing is thick and glossy, dripping slightly over the edges of the golden-brown cake. Each colored section is sprinkled generously with matching colored sugar crystals or tiny star-shaped sprinkles, adding texture and sparkle. In the background, small clear bowls hold extra colored sugar, and a few strands of green and orange beads lie casually on a white marbled surface. 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 and refrigerate it overnight. Allow it to come to room temperature before shaping and baking.

What if I don’t have gel food coloring?

You can use liquid food coloring, but gel tends to provide more vibrant colors without thinning the glaze. If using liquid, add a few drops carefully to avoid making the glaze too runny.