This Traditional Mardi Gras King Cake is soft, sweet, and swirled with cinnamon sugar—then finished with a simple glaze and the classic purple, green, and gold sprinkles. It’s festive, fun, and honestly easier than it looks.
If you’re celebrating Mardi Gras, Epiphany, or you just want a cozy cinnamon-filled bake, this Mardi Gras King Cake is the one you’ll come back to year after year.
Introduction
King cake is basically a sweet, yeasted bread that’s rolled up like a cinnamon roll, then shaped into a ring. The dough is tender (thanks to sour cream), the filling is buttery cinnamon sugar, and the glaze gives you that sweet bakery finish.
This Traditional Mardi Gras King Cake is also a crowd-pleaser because it looks impressive without being fussy. You’ll roll, shape, and bake—then decorate with colorful sugar while the icing is still wet. That’s it.
And if you want to tuck a small trinket into the cake after baking (the fun tradition), you absolutely can. Just do it from the bottom after the cake cools a bit.
Why You’ll Love This Mardi Gras King Cake
- Ultimate holiday vibe: The colored sugar makes it feel instantly festive and party-ready.
- Soft, tender dough: Sour cream helps keep it moist and fluffy (even the next day).
- Cinnamon-sugar swirl: Classic flavor that tastes like a sweet breakfast bread.
- Easier than it looks: If you can roll dough and pinch a seam, you’ve got this.
- Great for sharing: Perfect for gatherings, office parties, and weekend brunch.
- Customizable: Keep it traditional or add cream cheese filling, fruit, or nuts.
Ingredients for Traditional Mardi Gras King Cake
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For the Dough
- Unsalted butter (2 tablespoons, melted): Adds richness. Melt it and let it cool slightly so it’s warm, not hot.
- Granulated sugar (5 tablespoons, divided): Sweetens the dough and helps the yeast get going.
- Salt (pinch): Keeps the dough from tasting flat.
- Sour cream (8 ounces): The secret for a soft, tender crumb. Substitute: plain Greek yogurt.
- Instant yeast (2 1/4 teaspoons): Reliable rise. Substitute: active dry yeast (rise time may be a bit longer).
- Warm water (1/4 cup, about 100–110°F): Helps bloom the yeast.
- Egg (1): Adds structure and richness.
- All-purpose flour (3 to 3 1/2 cups): Start with 3 cups and add only as needed.
- Oil: For greasing the bowl and your hands.
For the Cinnamon Filling
- Cinnamon (2 teaspoons): Warm, classic king cake flavor.
- Granulated sugar (1/2 cup): Sweetens and helps create that ribbon of filling.
- Butter (4 tablespoons, melted): Makes the filling spreadable and gooey.
For the Glaze + Decor
- Powdered sugar (2 cups): Sweet base for the glaze.
- Whole milk (3 tablespoons): Thins glaze to drizzle consistency. Add a few extra drops if needed.
- Vanilla extract (1/2 teaspoon): Warm flavor that tastes bakery-style.
- Pinch of salt: Balances sweetness.
- Purple, green, and gold sanding sugar: The traditional Mardi Gras colors.
How to Make Mardi Gras King Cake
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- 1. Bloom the yeast. Stir warm water, yeast, and 1 tablespoon of the sugar together. Let it sit 5–10 minutes until foamy and bubbly. If it doesn’t foam, your yeast may be old or the water may be too hot/cold.
- 2. Whisk the rich dough base. In a separate bowl, whisk melted butter with 4 tablespoons sugar until the sugar dissolves, then whisk in sour cream and a pinch of salt until smooth.
- 3. Mix the dough. Combine the yeast mixture with the sour cream mixture, then whisk in the egg. Stir in about 3 cups of flour until a soft, tacky dough forms. If it feels very sticky, add flour 1 tablespoon at a time—you want tacky, not dry.
- 4. Knead for 5–10 minutes until smooth and elastic. The dough should feel soft and stretchy. If it keeps sticking, dust the counter lightly and keep going.
- 5. Rise the dough. Place it in an oiled bowl, cover, and let rise in a warm spot for about 1 hour, until doubled.
- 6. Spread the cinnamon filling. Stir together melted butter, sugar, and cinnamon. Roll dough into an 18×14-inch rectangle. Spread the filling evenly, leaving a 1-inch border.
- 7. Roll and shape the cake. Roll up jelly-roll style, pinch the seam closed, then bring the ends together to form an oval ring. Pinch to seal. Cover and let rise 30 minutes.
- 8. Bake at 375°F for about 25 minutes, until golden brown. Let cool at least 20 minutes before glazing so the glaze doesn’t slide right off.
- 9. Glaze and decorate. Whisk powdered sugar, milk, vanilla, and a pinch of salt until pourable but thick. Drizzle over the cake, then immediately sprinkle purple, green, and gold sugar in stripes.
Reader Review: I made this for Mardi Gras and it looked like it came from a bakery! The dough stayed soft, and the cinnamon swirl was perfect.
Tips for Perfect Mardi Gras King Cake
- Watch your water temp: Aim for 100–110°F for yeast.
- Don’t over-flour: Too much flour = a dry cake. Add small amounts only if needed.
- Seal the ring well: Pinch the ends firmly so it doesn’t separate while baking.
- Cool a bit before glazing: About 15–20 minutes is the sweet spot.
- Decorate fast: Sprinkle sugar while the icing is still wet so it sticks.
Variations & Substitutions
- Cream cheese filling: Mix 8 ounces cream cheese + 1 cup powdered sugar + 1 teaspoon vanilla. Spread a thin layer before rolling.
- Citrus twist: Add 1 teaspoon lemon or orange zest to the dough.
- Nutty filling: Add chopped pecans to the cinnamon sugar for crunch.
- Chocolate drizzle: Add a light chocolate drizzle after the glaze sets.
- Smaller cakes: Make two smaller rings for gifting—just reduce bake time slightly and check around 18–22 minutes.
Storing & Reheating
- Store king cake covered at room temperature for up to 3 days.
- Warm slices in the microwave about 10–15 seconds for that fresh-baked feel.
Freezing
- Freeze before glazing for the best texture.
- Wrap the cooled, unglazed cake tightly in plastic wrap (double layer), then place in a freezer bag (or wrap in foil).
- Freeze up to 2 months. Thaw at room temperature, then glaze and decorate.
Serving Suggestions
- Serve with coffee, chicory coffee, or hot cocoa.
- Add a fruit salad on the side to balance the sweetness.
- Make it the centerpiece for a brunch spread with eggs and savory sides.
- Slice and set out for a party dessert table—people love grabbing a piece.
Printable Recipe Card (Quick Reference)
Yield: 8–10 servings
Oven: 375°F
Bake Time: About 25 minutes
Dough:
- 2 tablespoons unsalted butter, melted
- 5 tablespoons granulated sugar, divided
- Pinch salt
- 8 ounces sour cream
- 2 1/4 teaspoons instant yeast
- 1/4 cup warm water (100–110°F)
- 1 egg
- 3 to 3 1/2 cups all-purpose flour
- Oil (for bowl/hands)
Filling:
- 4 tablespoons butter, melted
- 1/2 cup granulated sugar
- 2 teaspoons cinnamon
Glaze + Decor:
- 2 cups powdered sugar
- 3 tablespoons whole milk
- 1/2 teaspoon vanilla
- Pinch salt
- Purple, green, and gold sanding sugar
Directions:
Bloom yeast. Mix dough, knead 5–10 minutes, rise 1 hour. Roll to 18×14 inches, spread filling, roll up, shape ring, rise 30 minutes. Bake 375°F about 25 minutes. Cool 20 minutes, glaze, and decorate.
If you bake this Traditional Mardi Gras King Cake, leave a rating and comment—and tell me: do you like yours classic cinnamon, or do you sneak in a cream cheese filling?