This Mardi Gras King Cake is an easy and quick recipe, which uses canned bread sticks and cream cheese frosting. It’s a no-fuss take on the classic, ready in about 30 minutes.
Jump to RecipeMardi Gras King Cake Ingredients
- 1 (13.9-oz.) can bread sticks (e.g., Pillsbury)
- 1 (1-inch) heat-proof plastic baby
- 1 (12-oz.) can whipped cream cheese frosting (e.g., Pillsbury)
- 1/4 cup heavy cream
- Green sanding sugar, for decorating
- Purple sanding sugar, for decorating
- Gold (yellow) sanding sugar, for decorating
How To Make Mardi Gras King Cake
- Preheat and Prep: Preheat your oven to 375°F (190°C) or as directed on the bread stick can. Line a large baking sheet with parchment paper.
- Form the Ring: Open the can of bread sticks. Do not separate the individual sticks. Unroll the dough as one long rectangle. Gently twist the entire rectangle of dough from end to end to create a spiral.
- Shape the “Cake”: Carefully transfer the long dough twist to the prepared baking sheet. Shape it into a circle or oval, pinching the two ends together firmly to seal the ring.
- Bake the Ring: Bake for 11-15 minutes, or until the dough is cooked through and deep golden brown.
- Cool and Hide Baby: Let the baked ring cool on the baking sheet for at least 10 minutes. Once it’s just warm (not hot), carefully make a small slit in the bottom of the ring and insert the heat-proof plastic baby, hiding it completely.
- Make the Glaze: In a medium, microwave-safe bowl, combine the canned cream cheese frosting and the heavy cream. Microwave for 20-30 seconds, then whisk until the mixture is smooth, combined, and pourable, like a thick glaze.
- Decorate: Drizzle the glaze all over the top of the warm ring, letting it drip down the sides. Immediately sprinkle the sanding sugars in alternating 2-inch sections: green, then purple, then gold. Repeat the pattern until the whole cake is covered.
- Serve: Let the glaze set for a few minutes, then slice and serve. Don’t forget to tell guests to look out for the baby!
Recipe Tips
- How do I keep the ring from separating? When you form the ring, make sure to overlap the two ends of the dough twist and pinch them together very firmly. This will seal them so they don’t pop open during baking.
- Why do I add heavy cream to the frosting? Canned frosting is too thick to drizzle. The heavy cream thins it out just enough to create a perfect, pourable glaze that will coat the cake and set up nicely, but still be thick enough to hold the sugar.
- How do I apply the sugar in sections? The easiest way is to apply one color at a time. Sprinkle the green sugar in three or four separate 2-inch-wide “stripes” around the ring. Then fill in the empty spots with purple stripes, and finally with gold stripes.
- When do I add the baby? Always add the plastic baby after baking. Make a small slit in the bottom of the cake and push it up inside. This is safer and prevents it from melting (even if it’s “heat-proof”).
What To Serve With Mardi Gras King Cake
This festive cake is the star of the show and is perfect with a simple, warm beverage.
- A hot cup of coffee, especially one with chicory
- A Café au Lait
- A classic Hurricane cocktail, for an adult party
How To Store Mardi Gras King Cake
- Room Temp: This cake is best eaten the day it’s made. Store any leftovers lightly covered with foil or plastic wrap at room temperature for up to 2 days. The glaze will get softer over time.
- Refrigerate: You can refrigerate it, but the bread may become firm. Let it sit at room temperature for 30 minutes before serving if refrigerated.
Mardi Gras King Cake Nutrition Facts
(Per serving, assuming 8 servings)
- Calories: ~310 kcal
- Total Fat: 13g
- Saturated Fat: 7g
- Cholesterol: 25mg
- Sodium: 620mg
- Total Carbohydrate: 45g
- Dietary Fiber: 1g
- Sugars: 28g
- Protein: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
It’s a long-standing Mardi Gras tradition! It represents luck and prosperity. The person who gets the piece of cake with the baby is crowned “King” or “Queen” for the day and is traditionally responsible for buying the King Cake for the next party.
Yes, that’s another popular shortcut. Unroll the crescent dough into a rectangle (pinching the seams together), twist it, and form the ring just like in this recipe.
If your glaze is too thin, whisk in a tablespoon or two of powdered sugar. If it’s too thick to pour, add more heavy cream, one teaspoon at a time, until it’s the right consistency.
Mardi Gras King Cake Recipe
Course: DessertCuisine: AmericanDifficulty: Easy10
servings15
minutes15
minutes310
kcalA super-easy and fast shortcut King Cake using canned breadstick dough, topped with a cream cheese glaze and classic Mardi Gras sugars.
Ingredients
1 (13.9-oz.) can bread sticks
1 (1-inch) heat-proof plastic baby
1 (12-oz.) can whipped cream cheese frosting
1/4 cup heavy cream
Green, Purple, and Gold sanding sugar
Directions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll the bread stick dough (do not separate sticks). Twist the whole rectangle into a long rope.
- Form the rope into a ring on the baking sheet, pinching the ends tightly to seal.
- Bake for 11-15 minutes until deep golden brown. Let cool for 10 minutes.
- Insert the plastic baby from the bottom of the ring, hiding it inside.
- In a bowl, whisk the cream cheese frosting and heavy cream. Microwave for 20-30 seconds and whisk until a smooth, pourable glaze forms.
- Drizzle the glaze over the warm cake. Immediately sprinkle with sanding sugars in alternating sections of green, purple, and gold.
Notes
- Be sure to warn guests about the hidden baby before serving!
- For the best look, apply the sugars while the glaze is still wet so they stick.
- This shortcut also works well with a can of crescent roll dough.
