Easy King Cake Recipe for Mardi Gras
Okay, so Mardi Gras is coming up, and if you’ve never had a King Cake before, you’re missing out. It’s basically a giant, colorful, sugary donut with a little plastic baby hidden inside (because why not?). I made one last year, and let’s just say it was… a learning experience. But this year? I’ve got it down to a science. And by science, I mean a super easy recipe that even I can’t mess up.
This version is simple, not too sweet, and perfect for sharing (or not sharing, no judgment). Plus, you get to brag that you made a King Cake from scratch. Just don’t forget the baby—it’s bad luck if you don’t hide it, or so they say.
Recipe Card
Recipe Title: Easy King Cake for Mardi Gras
Servings: 10-12
Prep Time: 20 minutes
Cooking Time: 25 minutes
Calories: 320 kcal per serving
Ingredients:
- 2 cans of refrigerated crescent roll dough (or homemade if you’re fancy)
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 cup brown sugar
- 1 egg (for egg wash)
- Purple, green, and gold sprinkles (because Mardi Gras)
- 1 plastic baby (or a dried bean if you can’t find one)
Directions:
- Preheat your oven to 375°F (190°C).
- Unroll the crescent dough and press the seams together to make one big rectangle.
- Mix the cream cheese, powdered sugar, and vanilla in a bowl until smooth.
- Spread the cream cheese mixture over the dough.
- Sprinkle the cinnamon and brown sugar on top.
- Roll the dough up like a jelly roll, pinching the ends to seal it.
- Shape it into a circle on a baking sheet and tuck the ends together.
- Brush the top with egg wash (just beat the egg with a little water).
- Bake for 20-25 minutes until golden brown.
- Let it cool, then hide the plastic baby underneath (don’t bake it—melted plastic is not tasty).
- Drizzle with icing (powdered sugar + milk) and add the sprinkles.
See? Not scary at all. And now you’ve got a King Cake that’ll impress your friends, or at least make them laugh when they find the baby.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 30g | 15g | 6g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Cream cheese | Mascarpone or ricotta |
| Crescent dough | Homemade sweet dough or puff pastry |
| Sprinkles | Colored sugar or just skip ‘em |
Tips
- Don’t overfill the dough or it’ll explode in the oven. Trust me, I’ve been there.
- If you’re lazy (like me), just buy pre-made icing instead of mixing your own.
- Hide the baby AFTER baking. No one wants a melted surprise.
FAQ
Q: Can I make this ahead of time?
A: Yeah! Bake it, let it cool, and store it in the fridge. Add the icing and sprinkles right before serving.
Q: Can I freeze leftovers?
A: Honestly, it’s best fresh, but you can freeze slices without the icing. Just reheat and add toppings later.
Q: What if I can’t find a plastic baby?
A: Use a dried bean or a pebble. Just warn people so they don’t break a tooth.
That’s it! Super easy, right? Now go make a mess in your kitchen and enjoy your King Cake. Let me know if you find the baby—apparently, it means you have to host next year’s party. Or just buy another cake. Either way, happy Mardi Gras!
