Traditional Mardi Gras King Cake with Lemon Glaze
Celebrate this Mardi Gras season by making my version of a traditional King Cake, which is baked in a Bundt and topped with a tart, lemony glaze. Simply hand your guests a buttery cinnamon sugar-filled slice of cake and laissez les bon temps rouler (let the good times roll)!
What exactly Is a King Cake?
King cake is a pastry associated with a Mardi Gras celebration, particularly in New Orleans during "carnival season," leading up to Fat Tuesday. It is also part of the Christian season of Epiphany or "Twelfth Night." The cake is made from enriched dough and has an oval shape decorated with icing and colored sugars in the in the king cake tradition of purple, green, and gold.
King cake is unique in that is has a small plastic baby figurine hidden in the bottom of the cake (representing the baby Jesus.) The person who finds the figurine in their slice of king cake is said to have good luck and is responsible for providing the cake for the next party.
Why you will love This Classic King Cake Baked In a Bundt
- Full of flavor: I perked up traditional king cake dough by adding orange zest, ground cinnamon, and cardamom. The filling is reminiscent of cinnamon rolls, but I've added orange zest, pecans, and a splash of bourbon. Rather than coat the cake with a dull powdered sugar glaze, I opted for a tart lemon glaze poured on top of the cake, which makes a world of difference in the flavor department.
- Texture: The soft and moist king cake texture is part coffee cake, part buttery brioche. The sticky sweet cinnamon pecan filling adds just a little bit of crunch, as do the colored sanding sugars on top.
- It's a Bundt!: I'm a bit of a Bundt expert having written an entire book on the subject. So, any chance I have to reimagine a recipe as a Bundt, you can bet that I'll take it. I've created hundreds of Bundt recipes over the years (and I have no plans to stop!)
Ingredients and Special Equipment
See recipe card at the bottom of the post for specific quantities.
Ingredient Notes
- 4 cups of flour: Add up to ¼ cup more, as needed, for dusting work surface and kneading overly sticky dough in humid environments.
- Yeast: This recipe calls for active dry yeast (1 packet or 2-¼ tsp), but you can also use "instant" yeast as a substitute.
- Butter and eggs: Make sure these are at room temperature.
- Milk: Warm water can replace milk in a bind, but warm milk will result in a richer dough.
- Orange zest: Use lemon zest as a substitute.
- Bourbon: Optional. Substitute rum, whiskey or orange juice.
- Whole almond: Used in place of the traditional plastic or porcelain baby figurine.
- Sanding sugars: These are the fine colored sugars usually found in the baking aisle of your grocery store. This recipe calls for the traditional colors of mardi gras: purple, green and gold sugars (or yellow.) If you can't find all of these colors, simply color your icing with food coloring, instead, and use it to decorate your cake.
Special Equipment
- Bundt pan: I use a minimum 12-cup Bundt pan for this recipe. The 10-cup size is too small.
- Baby figurine (optional): Traditional king cakes have little porcelain or plastic babies hidden inside. A whole almond or even a very large bean are fine substitutes.
- Dough hook attachment (optional): Only needed if you are using the stand mixer to knead your dough. See the recipe card for instructions if kneading by hand.
- Pastry brush
- Rolling pin
- Tape measure (optional): Helpful for measuring your rolled out dough.
- Thermometer with a probe (optional): Helpful for testing internal baking temperature.
Step by Step Photos and Instructions
Prepare the King Cake Dough
- In a small bowl, stir together yeast, 1 teaspoon (5 mL) of the sugar, and milk. Let the mixture stand until foamy.
2. In a medium bowl, whisk the flour, cinnamon, cardamom, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat remaining ½ cup sugar and butter at medium speed for 3 minutes or until light and fluffy. Add the yeast mixture.
4. Beat in the eggs, one at a time, and then beat in the orange zest.
5. With the mixer on low speed, beat in the dry ingredients in three additions, beating until all ingredients are well incorporated.
6. If using a stand mixer, replace the paddle with a dough hook. Knead on medium low speed for 7-8 minutes, or until the dough is smooth and elastic and starts to pull away from the sides of the bowl.
7. If you don't have a dough hook, knead the dough by hand on a lightly floured work surface for 10-12 minutes, until you have a smooth, elastic, and lightly sticky dough, sprinkling up to a few tablespoons of additional flour on the surface if necessary.
8. Gather the dough into a ball and transfer it to a large greased bowl. Cover the bowl with plastic wrap and let it rise in a draft-free warm place for 1 hour or until doubled in bulk. (See my "Top Tips" section in the post.)
9. Turn the dough out onto a work surface, punch it down, and knead it a few times before forming it back into a ball. Return the dough to the large bowl, cover it with plastic wrap and refrigerate for 2 hours or overnight.
Prepare the Cinnamon Filling
- In a medium bowl, stir together brown sugar, cinnamon, orange zest, ¼ cup of the butter, bourbon (if using) and pecans.
Shape the King Cake
- Spray a 12-cup Bundt pan with nonstick baking spray.
- On a lightly floured surface, using a rolling pin, roll dough out into a 24 by 12 inch (60 by 30 cm) large rectangle. Cut the dough even down the long side into three 24 by 12 inch (50 by 10 cm) strips. Use a pastry brush to brush strips with some of the remaining melted butter.
- Sprinkle the strips with the filling, leaving a ½-inch (1 cm) border on all sides.
4. Fold each strip over lengthwise to enclose filling. Pinch seam along the length and at the ends to seal. Braid the three pieces together as snugly as possible. Brush the top of the braid with the remaining melted butter.
5. Bring the ends of the braid together to create a loop, overlapping slightly and scrunching the loop together as necessary to fit it into the prepared Bundt pan. Cover the pan with plastic wrap and let the dough rise in a warm, draft-free place for 45 minutes.
Bake and Decorate the Bundt
- Preheat the oven to 350℉/180℃. Remove the plastic wrap from the Bundt pan and bake the cake for 35 to 40 minutes or until the top is deep golden brown, firm, springs back when pressed, and has an internal temperature of 190℉ (see "Top Tips" section in post.) Let the cake cool in its pan for 10 minutes and then carefully invert it onto a cooling rack. Optional: Invert the cake a SECOND TIME so that the puffed braided side is facing up. Either way is fine--it just depends on how you want the cake to look. Let cake cool completely.
- After the cake has cooled, carefully tuck the almond (or little plastic baby, if you have one) into the cake through the bottom or the side (see "What Is a King Cake?" section, above.)
3. Prepare the glaze: In a clean medium bowl, beat confectioners' sugar and egg white on low speed to combine. Beat in the corn syrup and 3 tablespoon (45 mL) of the lemon juice. Beat in more lemon juice, 1 teaspoon (5 mL) at a time, until the glaze is smooth and glossy put pourable.
4. Pour the glaze evenly over the cake, letting it drip down the sides. Sprinkle the top with green, purple and yellow sanding sugars in alternating wide stripes. Let the glaze set for at least 15 minutes before serving
Top Tips for Making Your Best King Cake Recipe
- Check your yeast: Because this is a yeasted dough (no other leavening agents, such as baking powder), it is important to make sure that your yeast is "working." Otherwise yeast doughs will not rise. Once the yeast has been mixed with the warm milk and sugar, it should start to foam up and become fragrant after 5-10 minutes. If this doesn't happen your yeast is likely expired or the milk was not at the right temperature "activate" it. (Milk should be heated over low heat in a small saucepan or gently in the microwave to a temperature of 105-110F.)
- Braid snugly!: After you close the seam side holding the filling, try to braid your sections as snugly as possible to form a neat braid that fits into your pan.
- Check for doneness: Your king cake is done when it reaches an internal temperature of 190F, so a thermometer with a probe is helpful. If you don't have one, other indicators of doneness are a deeply golden brown top that feels firm and springs back when lightly touched.
- Glaze consistency: Make sure that your glaze is not too thick. You want the glaze to slowly drip down the sides of your cake after your pour it while not being so thin that it all ends up on the countertop. If you find that your glaze is still a little thick give the rack holding the Bundt a few firm taps on the counter to coax it down.
Variations on This King Cake Bundt
Filling
For your next cake, play around with the filling recipe. Finely chopped almonds or walnuts, warm spices, cream cheese, candied citron, dried cranberries or cherries, apricots and raisins are all good options
Shape
Because I love Bundts, it comes as no surprise that my version of this traditional recipe was baked in a large Bundt pan. Typically, though, a king cake is baked in more of a "freehand" oval shape. After braiding the dough, carefully transfer the oval to a baking sheet lined with parchment paper and bake as directed. Instead of braiding the dough, you can also simply roll it up jelly-roll style for an easier option.
Make ahead and Storage Tips for a King Cake
Make ahead
King cake dough can be started one day in advance. After the initial rise, it can be refrigerated for up to 24 hours, covered before proceeding.
Storing your King Cake
King cake is best eaten within one day of preparation, ideally the same day that it is prepared. Be sure to keep it tightly wrapped in plastic wrap at room temperature to prevent the soft dough from drying out.
Love Baking a Bundt to Celebrate a special Holiday or Occasion? Me, too! Here are some more of my Favorite Festive Recipes:
- Chocolate Valentine's Day Bundt Cake
- Red, White and Blue Cake
- Mexican Chocolate Cake
- Coconut Lemon Bundt Cake
- The Perfect Old Fashioned Pound Cake Recipe
- Moist Lemon Bundt Cake (Grand Prize Winning Recipe!)
Tried this recipe and loved it? Take a photo and tag me on Instagram or give it a review!
Traditional Mardi Gras King Cake with Lemon Glaze
Equipment
- Rolling Pin
- Stand mixer fitted with the paddle attachment or hand mixer
- Dough hook for stand mixer (optional)
- pastry brush
Ingredients
King Cake Dough
- ¼ ounce package active dry yeast (2¼ teaspoons)
- ½ cup plus 1 teaspoon granulated sugar (divided)
- ¾ cup whole milk (warmed to 105-110℉)
- 4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom ½
- ½ teaspoon kosher salt
- 14 tablespoon unsalted butter, softened
- 4 large eggs, room temperature
- Zest of one orange
King Cake Filling
- ¾ cup packed light brown sugar
- 1 tablespoon ground cinnamon
- Zest of one orange
- ½ cup unsalted butter, melted and divided
- 2 tablespoon bourbon (optional)
- ½ cup chopped pecans
- 1 whole almond
Glaze
- 2 cups confectioners' sugar
- 1 large egg white
- 1 tablespoon light corn syrup
- 3-4 tablespoon lemon juice
- green, purple, and yellow sanding sugars (see "Ingredient" section in post)
Instructions
Prepare the King Cake Dough
- In a small bowl, stir together yeast, 1 teaspoon (5 mL) of the sugar, and milk. Let the mixture stand for 5 to 10 minutes or until foamy.
- In a medium bowl, whisk together the flour, cinnamon, cardamom, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, or using a hand mixer, beat the remaining ½ cup sugar and butter at medium speed for 3 minutes or until light and fluffy. Add the yeast mixture and beat for 1 minute more.
- Beat in the eggs, one at a time, and then beat in the orange zest.
- With the mixer on low speed, beat in the flour mixture in three additions, beating until all ingredients are well incorporated.
- If using a stand mixer, replace the paddle with a dough hook. Knead on medium low speed for 7-8 minutes, or until the dough is smooth and elastic and starts to pull away from the sides of the bowl.
- If you don't have a dough hook, knead the dough by hand on a lightly floured work surface for 10-12 minutes, until you have a smooth, elastic, and lightly sticky dough.
- Gather the dough into a ball and transfer it to a large bowl that has been lightly sprayed with nonstick cooking spray. Cover the bowl with plastic wrap and let it rise in a warm, draft-free place for 1 hour or until doubled in bulk. (See my "Top Tips" section in the post.)
- Turn the dough out onto a work surface, punch it down, and knead it a few times before forming it back into a ball. Return the dough to the bowl, cover it with plastic wrap and refrigerate for 2 hours or overnight.
Prepare the Filling
- In a medium bowl, stir together brown sugar, cinnamon, orange zest, ¼ cup of the butter, bourbon (if using) and pecans.
Shape the King Cake
- Spray a 12-cup Bundt pan with nonstick baking spray.
- On a lightly floured surface, using a rolling pin, roll dough out into a 24 by 12 inch (60 by 30 cm) rectangle. Cut the dough lengthwise into three 24 by 12 inch (50 by 10 cm) strips. Using a pastry brush, brush each strip with some of the remaining melted butter.
- Sprinkle the strips with the filling, leaving a ½-inch (1 cm) border on all sides.
- Fold each strip over lengthwise to enclose filling, pinching the seams along the length and at the ends to seal. Braid the three pieces together as snugly as possible. Brush the top of the braid with the remaining melted butter.
- Bring the ends of the braid together to create a loop, overlapping slightly and scrunching the loop together as necessary to fit it into the prepared Bundt pan. Cover the pan with plastic wrap and let the dough rise in a warm, draft-free place for 45 minutes.
Bake and Decorate the Bundt
- Preheat the oven to 350℉/180℃. Remove the plastic wrap from the Bundt pan and bake the cake for 35 to 40 minutes or until the top is deep golden brown, firm, springs back when pressed, and has an internal temperature of 190℉ (see "Top Tips" section in post.) Let the cake cool in its pan for 10 minutes and then carefully invert it onto a cooling rack. Optional: Invert the cake a SECOND TIME so that the puffed braided side is facing up (see Notes.) Let cake cool completely.
- After the cake has cooled, carefully tuck the almond into the cake through the bottom or the side (see Notes.)
- Prepare the glaze: In a clean medium bowl, beat confectioners' sugar and egg white on low speed to combine. Beat in the corn syrup and 3 tablespoon (45 mL) of the lemon juice. Beat in more lemon juice, 1 teaspoon (5 mL) at a time, until the glaze is smooth and glossy put pourable.
- Pour the glaze evenly over the cake, letting it drip down the sides. Sprinkle the top with green, purple and yellow sanding sugars in alternating wide stripes. Let the glaze set for at least 15 minutes before serving.
Notes
- You can glaze the cake with the braided side facing up, or with the curved Bundt side facing up. I show both in the various photos in my post. It's all a matter of personal preference. The braided side will make it resemble a more "traditional" king cake,, whereas the curved side is a little neater in appearance.
- The whole almond in this recipe replaces the traditional porcelain or plastic baby used in king cakes. You can also use a large bean. See the section towards the top of my post called "What is a King Cake?" for more!
Julie,
I am a newby to your website ... I can't wait to try some of your recipes. I was interested in trying your Double Chocolate Malt Shop Cupcakes, but can't seem to find the recipe on this site. Would you share that recipe? Also, do you know if the Whole Foods in St. Louis carries your granola? Thanks for sharing your recipes ... I love trying new recipes ...
Karen
Thank you so much, Erin! Im so glad that the King Cake was a success. The braid definitely isnt necessary (just extra work!)
Have a great day 🙂
Hi Julie! Just stumbled onto your site and love it! I made this cake for work today for Fat Tuesday and it is awesome! It's very moist and I love the flavor in it. I didn't braid it but did it in a circle. I can't wait to try your other recipes.
(Throwing beads in your direction.)
Yum! I think the lemon glaze was a great idea... it looks so pretty!
This looks great! Have never made one of these, but now it will go on my "laundry list"
Thanks for the inspiration!
Thanks so much, Jim! Glad that you enjoy the blog!
Great Amy! You should definitely give this a try. It was really pretty straightforward, and the yummy pay-off is worth it!!
Thanks, Sherry! Yes, the lemon offers a nice tart contrast to the otherwise sweet cake. Looking forward to reading your blog 🙂
Although you didn't want to change the nature of the recipe completely, I love the small tweaks you did decide to do! I too think that the powdered sugar glaze is a flavorless option, the lemon glaze sounds much much better!
Ok...you've inspired me - I'm going to try my hand at a King Cake! This looks too perfect not to try!!
Jim said
Very nice job on the cake!! I was going to make one for the grandkids,happen to get a little one in town,and they didn't like it so well,so I put it off for awhile.I make Pastry (fruit braids),and they go fast,this little fellow,took about 4 days,and getting hard.You did,it looks nice!! Love the site,and I know it takes alot of work,eats up free time!! Thanks,we enjoy reading,and trying different recipes!!