Mardi Gras King Cake (Printable Format)
A colorful brioche-style cake with creamy filling and bright sugar glaze for a festive touch.
# What You Need:
→ Dough
01 - 1/2 cup warm whole milk (110°F)
02 - 2 1/4 tsp active dry yeast
03 - 1/3 cup granulated sugar
04 - 4 cups all-purpose flour
05 - 1/2 tsp salt
06 - 1/2 tsp ground nutmeg
07 - 1/2 cup unsalted butter, melted and cooled
08 - 2 large eggs, room temperature
09 - 1 tsp vanilla extract
10 - Zest of 1 lemon
→ Cream Cheese Filling
11 - 8 oz cream cheese, softened
12 - 1/2 cup powdered sugar
13 - 1 tsp vanilla extract
→ Glaze & Decoration
14 - 1 1/2 cups powdered sugar
15 - 2-3 tbsp milk
16 - 1/2 tsp vanilla extract
17 - Purple, green, and gold sanding sugar
# How-To Steps:
01 - Whisk warm milk with 1 tablespoon sugar in a small bowl. Sprinkle yeast over the surface and let stand until foamy, approximately 5-10 minutes.
02 - Combine flour, remaining sugar, salt, and nutmeg in a large bowl. Add melted butter, eggs, vanilla, lemon zest, and activated yeast mixture. Mix until a sticky dough forms.
03 - Knead dough by hand or with a mixer fitted with dough hook for 8-10 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
04 - While dough rises, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside until ready to use.
05 - Punch down risen dough. On a lightly floured surface, roll into a 10x20 inch rectangle. Spread cream cheese filling along one long edge, leaving a 1-inch border. Roll tightly jelly-roll style from the filling edge and pinch seam to seal.
06 - Shape the roll into a ring, pinching ends together securely. Place on a parchment-lined baking sheet, seam side down. Cover and let rise until puffy, approximately 45-60 minutes.
07 - Preheat oven to 350°F. Bake for 25-30 minutes until golden brown. Cool completely on a wire rack before glazing.
08 - Whisk powdered sugar, milk, and vanilla until smooth and pourable. Drizzle over cooled cake. Immediately sprinkle with colored sugars in alternating purple, green, and gold sections.
# Expert Suggestions:
01 -
- The cream cheese filling creates this velvety surprise inside every slice that makes people pause and close their eyes for just a second
- Unlike dry store bought versions this brioche style dough stays tender for days assuming it lasts that long
- Watching your guests debate who got the baby in their slice becomes the best kind of friendly competition
02 -
- Hiding the plastic baby inside the cake is tradition but please warn your guests before they take that first bite. Nobody wants a dental emergency during dessert.
- Do not be tempted to rush the rising time. This dough needs those full hours to develop flavor and texture.
- The cream cheese filling can try to escape during baking. If it starts leaking out just let it happen. It still tastes delicious.
03 -
- If your kitchen runs cold create a proofing box by heating a mug of water in the microwave then placing your dough inside with the door closed. The warmth and humidity are ideal.
- Sanding sugar can be expensive so make your own by mixing regular granulated sugar with gel food coloring and letting it dry overnight.