Carnival is being celebrated in many countries around the world – not everywhere the same way. The reasons why people celebrate might be similar but how carnival is celebrated can be quite different ;) Same for the traditional dishes, bakes, and sweets served that are associated with that time of year and celebrations. In Germany people throw “Kamelle” (sweets like chocolate or candy) at each other, eat tons of marmalade-filled donuts and in other countries, they bake a King Cake like this one here, for example ;P

So where do people bake and eat King Cakes like that? Well… definitely not here in Germany – you won’t find them in bakeries here. This type of cake is something Americans do – more precisely people from Louisiana or New Orleans. This is where the Mardi Gras King Cake is coming from. I deliberately say “this type of cake” here, because not every King Cake is the same. There are many different recipes out here you can do – sometimes with a filling, sometimes without, sometimes the yeast dough is rolled, sometimes it’s braided, this or that… There are really a lot of options. However, something that all cakes have in common is the colorful decoration with something purple, green and golden.
The name “King Cake” is probably raising some questions for Germans. Does this cake have something to do with our “Three Kings Cake” for Epiphany? Yep. You guessed correctly ;) Here in Germany (and other German speaking countries like Switzerland) we have a cake called Dreikönigskuchen made with yeast dough, the Spaniards have the Roscón de Reyes with a cream filling and the French, for example, the Galette des Rois with an almond filling for the day of the Kings. All these cakes have the same origin, honoring the Three Kings or respectively Epiphany – the appearance of the Lord.

Well… our Three Kings Cakes are only baked and eaten around January 6th – so why is this cake here served at Mardi Gras in New Orleans? Good question. Next question ;) I honestly don’t know and Google wouldn’t spit it out either. I’m guessing someone wanted party hard until it’s time for Lent – the moment where you should not celebrate (anything) anymore… so let’s enjoy this cake until Fat Tuesday (the day before Ash Wednesday). And to make it really look like party cake we will decorate it very colorful. Sounds like a good explanation, right?! ;)
By the way, purple color stands for justice, green for faith and gold for power. By the way, “beads” are thrown around everywhere during Mardi Gras in the same colors. Tons of beads made of plastic. In case you did not know ;)
Anyway. But I haven’t even mentioned the strangest tradition yet. Similar to our Three Kings Cakes, the New Orleans version also has something hidden inside and whoever finds it is crowned to be the king/queen of the day… and has to either pay for a round of drinks, get the cake for the next party or has to organize the whole party the following year. Here in Germany you normally only get a small paper crown. But that’s not the strangest thing… in Germany we hide a nut inside the cake but in New Orleans it’s a tiny baby ;P
“Let’s quickly hide the baby in the cake”. Alright! ;)
King Cakes, as mentioned above, come with many different fillings. However, a filling like the one used for this cake here – similar to filled cinnamon rolls – is probably the most common way to make a King Cake, I heard. Well… probably not with cranberries. I did not have any raisins at home so the slightly more sour counterparts had to do. I liked the combination with the pecans and cinnamon. If you prefer the more traditional version… go for it!
INGREDIENTS / ZUTATEN
For the dough:
3/4 cup (180ml) milk
2 tbsp. butter
13.4 oz. (380g) all-purpose flour, plus more if needed
1/4 cup (50g) sugar
0.25 oz. (7g) active dry yeast
1/2 tsp. salt
1/4 tsp. grated nutmeg
1 medium egg
For the filling:
1/2 cup (100g) brown sugar
1/4 cup (30g) all-purpose flour
1 tsp. ground cinnamon
1.8 oz. (50g) pecans, chopped
1.8 oz. (50g) raisins (or dried cranberries), chopped
1/4 cup (60g) butter, melted
For the decoration:
3.5 oz. (100g) confectioners’ sugar
1-2 tbsp. heavy cream
decorating sugar (purple, green, and yellow)
Für den Teig:
180ml Milch
2 EL Butter
380g Mehl (Type 550), plus ggf. mehr
50g Zucker
1 Pkg. (7g) Trockenhefe
1/2 TL Salz
1/4 TL Muskatnuss
1 Ei (M)
Für die Füllung:
100g brauner Zucker
30g Mehl (Type 550)
1 TL Zimt
50g Pekannüsse, gehackt
50g Rosinen (oder getrocknete Cranberries), gehackt
60g Butter, geschmolzen
Für die Dekoration:
100g Puderzucker
1-2 EL Sahne
Dekozucker (lila, grün und gelb)


DIRECTIONS / ZUBEREITUNG
1. Add the milk and butter to a microwave-safe bowl and warm until the butter has melted. Let cool down again until only lukewarm (max. 107°F/42°C).
2. Add the flour, sugar, yeast, salt, and grated nutmeg to the bowl of a food processor and mix to combine. Add the cooled milk mixture and egg and knead for about 10 minutes to get a smooth and elastic dough. If the dough seems too sticky, add a bit more flour (but not too much). Oil a large bowl lightly, shape the dough into a ball and place it in the bowl. Brush with some oil, cover the bowl and let rise in a warm place for about 2 hours until doubled in size.
3. For the filling mix the brown sugar, flour, ground cinnamon, chopped pecans, and raisins (or cranberries) in a small bowl. Add the melted butter and mix until well combined. Set aside. Line a baking sheet with baking parchment and set aside.
4. Place the risen dough on a floured surface and roll out to a rectangle (18×10 inches/ 45x25cm). Spread the filling all over the dough. Roll up tight from the longer side and bring the ends together. Place that ring on the prepared baking sheet. Make sure the seam of the ring is facing down. Use a sharp knife and cut into the top of the dough ring in intervals of about 0.8 inches (2cm). Cover the dough with a damp kitchen towel and let rise in a warm place for another 45-55 minutes.
5. Preheat the oven to 350°F (180°C). Place the baking sheet in the middle of the oven and bake the risen cake for about 30 minutes until golden brown. Take out of the oven and let cool down completely on a wire rack.
6. For the glaze mix the confectioners’ sugar with the heavy cream. Brush the cooled cake with it and decorate with the colored sugar.
1. Milch und Butter in eine mikrowellengeeignete Schüssel geben und so lange erwärmen, bis die Butter geschmolzen ist. Die Mischung wieder abkühlen lassen, bis sie nur noch lauwarm ist (max. 42°C).
2. Mehl, Zucker, Trockenhefe, Salz und geriebene Muskatnuss in die Schüssel einer Küchenmaschine geben und vermischen. Die abgekühlte Milchmischung und das Ei dazugeben und alles für etwa 10 Minuten durchkneten lassen, bis ein glatter und elastischer Teig entsteht. Wenn der Teig zu klebrig wirkt, etwas mehr Mehl hinzufügen (aber nicht zu viel). Eine große Schüssel leicht einfetten, den Teig zu einer Kugel formen und in die Schüssel legen. Mit etwas Öl bepinseln, die Schüssel abdecken und dann an einem warmen Ort etwa 2 Stunden gehen lassen, bis sich das Volumen in etwa verdoppelt hat.
3. Für die Füllung den braunen Zucker, mit Mehl, Zimt, gehackten Pekannüsse und Rosinen (oder Cranberrys) in einer kleinen Schüssel vermischen. Die geschmolzene Butter dazugeben und gut verrühren. Ein Backblech mit Backpapier auslegen und zur Seite stellen.
4. Den aufgegangenen Teig auf eine bemehlte Fläche setzen und zu einem Rechteck (45×25 cm) ausrollen. Die Füllung auf dem Teig verteilen und dann von der längeren Seite her fest aufrollen und die Enden der entstandenen Rolle zusammenführen (und zusammendrücken). Diesen Ring dann auf das vorbereitete Backblech setzen – die offene Seite der Teigrolle sollte nach unten zeigen. Mit einem scharfen Messer Schlitze im Abstand von etwa 2cm in die Oberseite des Teigrings schneiden. Mit einem Küchentuch abdecken und noch einmal 45-55 Minuten an einem warmen Ort gehen lassen.
5. Den Backofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Das Backblech in die Mitte des Ofens schieben und den Kuchen etwa 30 Minuten lang backen, bis er eine goldbraune Farbe bekommen hat. Aus dem Ofen holen und auf einem Kuchengitter komplett abkühlen lassen.
6. Für die Glasur den Puderzucker mit der Sahne verrühren. Den abgekühlten Kuchen damit bepinseln und dann mit dem bunten Dekozucker bestreuen.

Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
(Mardi Gras) King Cake
- Prep Time: 00:30
- Cook Time: 00:30
- Total Time: 05:00
- Yield: 1 1x
- Category: Cakes
- Cuisine: America
- Diet: Vegetarian
Description
If you want something colorful for Mardi Gras you should make this King Cake from New Orleans. Delicious and easy to prepare.
Ingredients
For the dough:
3/4 cup (180ml) milk
2 tbsp. butter
13.4 oz. (380g) all-purpose flour, plus more if needed
1/4 cup (50g) sugar
0.25 oz. (7g) active dry yeast
1/2 tsp. salt
1/4 tsp. grated nutmeg
1 medium egg
For the filling:
1/2 cup (100g) brown sugar
1/4 cup (30g) all-purpose flour
1 tsp. ground cinnamon
1.8 oz. (50g) pecans, chopped
1.8 oz. (50g) raisins (or dried cranberries), chopped
1/4 cup (60g) butter, melted
For the decoration:
3.5 oz. (100g) confectioners’ sugar
1–2 tbsp. heavy cream
decorating sugar (purple, green, and yellow)
Instructions
1. Add the milk and butter to a microwave-safe bowl and warm until the butter has melted. Let cool down again until only lukewarm (max. 107°F/42°C).
2. Add the flour, sugar, yeast, salt, and grated nutmeg to the bowl of a food processor and mix to combine. Add the cooled milk mixture and egg and knead for about 10 minutes to get a smooth and elastic dough. If the dough seems too sticky, add a bit more flour (but not too much). Oil a large bowl lightly, shape the dough into a ball and place it in the bowl. Brush with some oil, cover the bowl, and let rise in a warm place for about 2 hours until doubled in size.
3. For the filling mix the brown sugar, flour, ground cinnamon, chopped pecans, and raisins (or cranberries) in a small bowl. Add the melted butter and mix until well combined. Set aside. Line a baking sheet with baking parchment and set aside.
4. Place the risen dough on a floured surface and roll out to a rectangle (18×10 inches/ 45x25cm). Spread the filling all over the dough. Roll up tight from the longer side and bring the ends together. Place that ring on the prepared baking sheet. Make sure the seam of the ring is facing down. Use a sharp knife and cut into the top of the dough ring in intervals of about 0.8 inches (2cm). Cover the dough with a damp kitchen towel and let rise in a warm place for another 45-55 minutes.
5. Preheat the oven to 350°F (180°C). Place the baking sheet in the middle of the oven and bake the risen cake for about 30 minutes until golden brown. Take out of the oven and let cool down completely on a wire rack.
6. For the glaze mix the confectioners’ sugar with the heavy cream. Brush the cooled cake with it and decorate with the colored sugar.
Notes
Enjoy baking!
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.