Mardi Gras King Cake

I absolutely love New Orleans! I mean how could you not love a city full of such history, culture, music and amazing food? This is the birthplace of Jazz and the epicenter of melodic cuisine. I was fortunate enough to spend four years here during undergrad and I try to get back there as often as I can.

As I mentioned in my previous posts, New Orleans and Louisiana culture runs deep in my blood and spirit. Both sides of my families have roots in Louisiana so I don't play when it comes to representing the authenticity of its traditions. Every year during Mardi Gras, whether I visit the boot shaped state or not, a King cake is an absolute must. The further I travel outside of Louisiana the harder it becomes to obtain one of these delicacies. I took my frustration and turned it into a recipe. I have been tweaking my King cake recipe over time to keep it fresh and also classic. Check out my King cake recipe below that comes with the options of two fillings: the customary cream cheese filling and also banana foster praline filling.

If you are frustrated in the ability of getting your Mardi Gras King cake or have never had one, definitely give this recipe a try. Nothing beats a fresh King cake! I guarantee you will not be disappointed.

Original recipe Blog post from: Confections, Crafts, Couture

Mardi Gras King Cake


2 (¼ oz.) packets dry active yeast

½ cup of warm water (110 to 115 degrees)

½ cup granulated sugar

½ cup butter, melted

½ cup of warm milk (110 to 115 degrees)

2 eggs yolks

1 ¼ tsp. salt

1 tsp. lemon zest

½ tsp. fresh grated nutmeg

3 to 3 ¾ cups all purpose flour

½ cup of light brown sugar, lightly packed

1 tbsp. cinnamon

1 egg, beaten

Bananas Foster Filling:

3 medium ripe bananas

½ cup of bourbon or whiskey

1 tbsp. AP flour

½ cup of prepared caramel