A traditional Mardi Gras king cake is so easy to make at home. A tender, soft cake is reminiscent of homemade cinnamon rolls and topped with sprinkles in green, gold and purple. Make this cake the hit of your next Mardis Gras celebration!
Tucked away, almost out of sight, was a traditional king cake. I'm not sure if it was the fast flowing hurricanes (drinks) or other adult beverages, but the king cake would hardly get eaten. We always had to leave early because it was a 2 hour drive from our house, so maybe the guests did enjoy the cake after we had left for home.
One day, while my husband was swimming, I told Addie that we could try to bake a king cake to surprise her daddy. I told her that she could help me add the sprinkles to the cake once it was done baking. She ran to get her step stool and patiently watched and helped as I made the dough. She was fully in charge of making the filling and was proud of her work after she was done mixing.
The king cake was soft, buttery, and very similar to a homemade cinnamon roll in texture. I added raisins to my king cake for a contrasting texture. We all enjoyed this festive cake and hope to host our own Mardi Gras party at some point in the future. Happy Mardi Gras to all!
Mardi Gras king cake
- 1/2 cup milk of choice
- 1/8 cup (2 Tablespoons) butter
- 1 package (2 and 1/4 teaspoons) active dry yeast
- 1/3 cup warm water (about 110 degrees F)
- 1/4 cup granulated sugar
- 1 egg
- 3/4 teaspoons salt
- 1/4 teaspoon ground nutmeg
- 2 and 3/4 cups all-purpose flour, plus more as needed
- 1/2 cup packed brown sugar
- 1/2 Tablespoon ground cinnamon
- 1/4 cup all-purpose flour
- 1/4 cup raisins
- 1/4 cup (4 Tablespoons) melted butter
- 1 cup powdered sugar
- 1/2 Tablespoon water
- 1/2 Tablespoon milk of choice
In a measuring cup, heat the milk until it is very hot. Add the butter and allow it to melt. Set aside and let the mixture cool.
In the bowl of a stand mixer fitted with the dough hook attachment (or in a large bowl if using a handheld mixer), sprinkle the yeast on the bottom of the bowl and add the warm water and 1 Tablespoon of the sugar. Allow it to sit for about 10 minutes or until it gets frothy.
Add in the cooled milk mixture and the egg and mix on medium speed. Then add the remaining sugar, salt and nutmeg. Slowly add the flour in, about a cup at a time, until the dough starts to come together. It should be soft and pliable but not too sticky. If needed, add more flour about 1/4 cup at a time.
Grease a large bowl and transfer the dough to the bowl. Cover and allow to double in size, about 1-2 hours. I took a shortcut and heated my dough in the microwave for 30 seconds. Then I covered and allowed it to rise - it cut the rise time in half.
While the dough is rising, make the filling. In a small bowl, combine the brown sugar, cinnamon, flour and raisins. Add the melted butter and combine until the mixture resembles wet crumbs.
Punch down the dough and roll to a large rectangle (about 10"x16"). Sprinkle the filling on top. Starting with the long end, roll the dough up like a jelly roll, making sure to make the roll very tight. Place the roll, seam side down, on a greased or lined baking pan. Bring the ends together to form a circle. Pinch the ends together well so they do not separate during baking.
Using kitchen shears, make cuts in the dough about 1/3 of the way through the dough at 1-inch intervals. Cover the dough and allow to rise another 45 minutes.
Preheat your oven to 375 degrees F.
Bake the cake in the preheated oven for 30 minutes or until the top is golden brown. Remove the cake from the oven and allow it to cool slightly.
Prepare the frosting by mixing the powdered sugar, water and milk in a small bowl. While the cake is still warm, drizzle the frosting on top and immediately top with colored sprinkles if desired.
Cake is best served the day it is made but can be stored in an airtight container at room temperature for 1-2 days. If stored in the refrigerator, it can be reheated in the microwave but the sprinkles may melt.
Yield: One 8" cake (about 8 servings)
Source: Slightly adapted from Allrecipes.com