I love making this Classic Mardi Gras King Cake with a rich cream cheese filling because it brings the spirit of Carnival right into my kitchen. The soft, buttery dough wrapped around a sweet, tangy filling and topped with colorful sugar makes this cake both festive and irresistible.
Why You’ll Love This Recipe
I love how this king cake turns out incredibly soft and fluffy every time. The cream cheese filling adds a smooth, slightly tangy contrast to the sweet dough, which makes every bite perfectly balanced. I also enjoy how simple ingredients come together to create such a beautiful and celebratory dessert. Whether I make it for a Mardi Gras party or just for fun, it always feels special and homemade.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the dough 2 1/4 teaspoons active dry yeast (1 packet) 1/4 cup warm water (about 110°F / 43°C) 1/2 cup warm milk 1/3 cup granulated sugar 1/3 cup unsalted butter, melted 2 large eggs, room temperature 1 teaspoon vanilla extract 1/2 teaspoon salt 3 to 3 1/2 cups all-purpose flour
For the cream cheese filling 8 ounces cream cheese, softened 1/2 cup granulated sugar 1 large egg 1 teaspoon vanilla extract
For the topping 1 1/2 cups powdered sugar 2 to 3 tablespoons milk 1/2 teaspoon vanilla extract Purple, green, and yellow sanding sugar
Directions
I start by dissolving the yeast in warm water and letting it sit for about 5 minutes until it becomes foamy. In a large mixing bowl, I combine the warm milk, sugar, melted butter, eggs, vanilla extract, and salt. I stir in the yeast mixture.
I gradually add the flour, one cup at a time, mixing until a soft dough forms. I knead the dough for about 8 to 10 minutes until it becomes smooth and elastic. I place it in a greased bowl, cover it, and let it rise in a warm place for about 1 to 1 1/2 hours, or until doubled in size.
While the dough rises, I prepare the filling by beating together the softened cream cheese, sugar, egg, and vanilla until smooth and creamy.
Once the dough has risen, I roll it out on a lightly floured surface into a large rectangle, about 10 by 20 inches. I spread the cream cheese filling evenly over the dough, leaving a small border around the edges. I carefully roll the dough up lengthwise into a log and form it into a ring, pinching the ends together to seal.
I transfer the ring to a parchment-lined baking sheet, cover it loosely, and let it rise again for about 30 to 45 minutes.
I bake the cake in a preheated 350°F (175°C) oven for 25 to 30 minutes, until golden brown. I let it cool completely before adding the glaze.
To make the glaze, I whisk together powdered sugar, milk, and vanilla until smooth. I drizzle it over the cooled cake and immediately sprinkle purple, green, and yellow sanding sugar in alternating sections.
Servings and Timing
I usually get about 12 servings from this king cake.
Prep time: 30 minutes Rise time: 2 hours Bake time: 25 to 30 minutes Total time: About 3 hours
Variations
I sometimes add a cinnamon-sugar layer along with the cream cheese filling for extra warmth and flavor. Another variation I enjoy is adding chopped pecans to the filling for a bit of crunch. If I want a fruitier version, I spread a thin layer of raspberry or strawberry jam over the cream cheese before rolling the dough.
Storage/Reheating
I store leftover king cake tightly wrapped at room temperature for up to 2 days. If I want to keep it longer, I refrigerate it for up to 5 days. To reheat, I warm individual slices in the microwave for about 10 to 15 seconds to bring back that soft, fresh-baked texture.
FAQs
Can I make the dough ahead of time?
I often prepare the dough the night before and let it rise slowly in the refrigerator. The next day, I let it come to room temperature before shaping and baking.
Can I freeze king cake?
I freeze the baked and unglazed cake tightly wrapped for up to 2 months. I thaw it at room temperature and add fresh glaze before serving.
What if I do not have sanding sugar?
I simply use regular granulated sugar tinted with a few drops of food coloring and let it dry before sprinkling.
How do I know when the cake is fully baked?
I check that the top is golden brown and gently tap the bottom. If it sounds hollow, I know it is ready.
Do I have to include a baby inside the cake?
I know that traditionally a small plastic baby is hidden inside after baking, but I always make sure to insert it from the bottom once the cake has cooled to avoid baking it inside.
Conclusion
I enjoy making this Classic Mardi Gras King Cake with Cream Cheese Filling because it feels festive, comforting, and homemade all at once. The soft dough, rich filling, and colorful topping create a dessert that I am always proud to share. Whether I make it for Mardi Gras or simply to celebrate with family and friends, it never fails to impress.
A soft and buttery Mardi Gras King Cake filled with rich, tangy cream cheese and topped with sweet glaze and colorful sanding sugar for a festive and irresistible dessert.
Ingredients
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup warm water (about 110°F / 43°C)
1/2 cup warm milk
1/3 cup granulated sugar
1/3 cup unsalted butter, melted
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon salt
3 to 3 1/2 cups all-purpose flour
8 ounces cream cheese, softened
1/2 cup granulated sugar (for filling)
1 large egg (for filling)
1 teaspoon vanilla extract (for filling)
1 1/2 cups powdered sugar
2 to 3 tablespoons milk (for glaze)
1/2 teaspoon vanilla extract (for glaze)
Purple, green, and yellow sanding sugar
Instructions
Dissolve the yeast in warm water and let sit for about 5 minutes until foamy.
In a large bowl, combine warm milk, sugar, melted butter, eggs, vanilla extract, and salt. Stir in the yeast mixture.
Gradually add flour, one cup at a time, mixing until a soft dough forms.
Knead the dough for 8 to 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise 1 to 1 1/2 hours until doubled in size.
Prepare the filling by beating cream cheese, sugar, egg, and vanilla until smooth and creamy.
Roll the risen dough into a 10×20-inch rectangle on a lightly floured surface.
Spread the cream cheese filling evenly over the dough, leaving a small border.
Roll the dough lengthwise into a log, form into a ring, and pinch ends to seal.
Transfer to a parchment-lined baking sheet, cover loosely, and let rise 30 to 45 minutes.
Bake in a preheated 350°F (175°C) oven for 25 to 30 minutes until golden brown. Cool completely.
Whisk powdered sugar, milk, and vanilla to make the glaze. Drizzle over cooled cake and immediately sprinkle with purple, green, and yellow sanding sugar.
Notes
For extra flavor, add a cinnamon-sugar layer along with the cream cheese filling.
Chopped pecans can be added to the filling for crunch.
Spread a thin layer of raspberry or strawberry jam for a fruity variation.
Store tightly wrapped at room temperature for up to 2 days or refrigerate up to 5 days.
Freeze baked and unglazed cake up to 2 months; thaw and glaze before serving.
