King Cake & Mardi Gras

In Louisiana, King Cake isn’t just a dessert—it’s a season. When January 6 arrives, marking Epiphany (Twelfth Night), King Cakes start appearing in bakeries, grocery stores, offices, and homes all across the state. From that day until Mardi Gras, King Cake is everywhere, and no celebration feels complete without one.

King Cake is deeply tied to Louisiana’s Mardi Gras traditions, blending history, faith, and community into one colorful, sugar-dusted pastry. At the heart of every King Cake is the tiny plastic baby, hidden inside. With Louisiana tradition, whoever finds the baby in their slice is said to have good luck, but they’re also responsible for buying the next King Cake.

Since shipping a King Cake internationally is painfully expensive—and none of the grocery stores here make them—I decided the only sensible option was to bake my own. I couldn’t find the traditional green, purple, and gold sugar anywhere, but a baker adapts. Armed with whatever sprinkles the local grocery store had on hand, I made do, trusting that the spirit of King Cake matters more than perfect colors anyway.

Traditional Louisiana King Cake Recipe

Ingredients

Dough

• 1/2 cup warm milk (110°F)

• 2 1/4 tsp active dry yeast (1 packet)

• 1/3 cup granulated sugar

• 2 eggs

• 1/4 cup unsalted butter, melted

• 1 tsp vanilla extract

• 1 tsp salt

• 3 1/2–4 cups all-purpose flour

Filling

• 1/2 cup brown sugar

• 2 tsp cinnamon

• 1/4 cup unsalted butter, softened

Icing & Topping

• 1 1/2 cups powdered sugar

• 2–3 tbsp milk

• 1/2 tsp vanilla extract

• Purple, green, and gold sugar or sprinkles

Instructions

1. In a large bowl, dissolve yeast in warm milk with 1 tbsp of the sugar. Let sit for 5–10 minutes until foamy.

2. Add remaining sugar, eggs, melted butter, vanilla, and salt. Mix well.

3. Gradually add flour, mixing until a soft dough forms.

4. Knead dough on a floured surface for 8–10 minutes until smooth and elastic.

5. Place dough in a greased bowl, cover, and let rise for 1–1 1/2 hours, or until doubled in size.

6. Roll dough into a large rectangle.

7. Spread softened butter over the dough, then sprinkle evenly with brown sugar and cinnamon.

8. Roll dough tightly lengthwise into a log.

9. Shape into a ring, sealing the ends together, and place on a lined baking sheet.

10. Cover and let rise again for 30–45 minutes.

11. Preheat oven to 350°F (175°C).

12. Bake for 25–30 minutes until golden brown. Cool completely.

13. Insert the plastic baby into the bottom of the cake.

14. Whisk powdered sugar, milk, and vanilla to make icing. Drizzle over cake and immediately decorate with purple, green, and gold sugar.