King Cake That Sparkles

This time of year has a surprising amount of holidays, and we've got sprinkles for all of them! Today we released a brand spankin' new sprinkle mix, Fat Tuesday. You guessed it! Mardi Gras!

We designed this sprinkle mix with one thing in mind: King Cake!

Mardi Gras King Cake With Sprinkles

I'll be honest, it took me two tries to get this right! The first cake was tasty, but...well...hideous. I didn't even bother frosting it. Hey, no one's perfect right?!

I think take two turned out pretty stunning, though!

Mardi Gras King Cake With Sprinkles

Mardis Gra King Cake With Sprinkles

This Mardi Gras King Cake was filled with lemon nutmeg cream cheese and topped with lemon glaze and Sprinkle Pop Sprinkles

Mardi Gras Sprinkles

A certain level of quality control is always necessary, so the hubs and I had a little taste test!

Mardi Gras King Cake With Sprinkles

Mardi Gras King Cake With Sprinkles

You didn't think I would leave you hanging without a recipe did you?

Buttermilk King Cake Recipe

Sweet Bread:

  • 4 cups all-purpose flour
  • 1/2 cup white sugar
  • 1 (.25 ounce) package rapid rise yeast
  • 1 1/4 teaspoons salt
  • 3 eggs at room temperature
  • 6 tablespoons butter
  • 3/4 cup buttermilk
  • 1/4 cup all-purpose flour (optional)

Cream cheese filling:

  • 1 (8 ounce) package cream cheese at room temperature
  • 1 cup confectioners' sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fresh ground nutmeg

Egg wash:

  • 1 egg
  • 1/4 cup water


  • 1 cup confectioners' sugar
  • 4 teaspoons corn syrup
  • 4 teaspoons milk
  • 1 teaspoon lemon juice, or as needed
  • 1 teaspoon vanilla extract


  1. Mix 4 cups of flour, white sugar, yeast, and salt together in the work bowl of a stand mixer fitted with a dough hook.
  2. Whisk 3 eggs in a separate bowl. Melt butter in a saucepan over low heat and whisk buttermilk into melted butter; heat until an instant-read thermometer reads 120 degrees F (49 degrees C). Whisk buttermilk mixture into beaten eggs and cool the mixture to 110 degrees F (43 degrees C).
  3. Beat egg mixture into flour mixture on medium-low speed to make a firm, elastic dough, about 10 minutes. If dough doesn't separate from the sides of the mixing bowl during kneading, beat in 1/4 cup more flour.
  4. Turn dough out onto a work surface and knead for 1 minute; form into a ball and place into a buttered bowl, turning dough around to lightly coat with butter. Cover bowl with plastic wrap and let rise in a warm place until doubled, about 2 hours.
  5. Preheat oven to 350 degrees F (175 degrees C). Butter the outer edge of an 8-inch cake pan.
  6. Stir cream cheese, 1 cup confectioners' sugar, 2 tablespoons flour, lemon juice, vanilla extract, and nutmeg in a bowl until filling is smooth.
  7. Punch down dough and turn out onto a lightly floured countertop. Roll dough into a 10x28-inch rectangle. Spread cream cheese filling over the rectangle, leaving a 1-inch border along each edge. Roll dough into a log shape, starting at a 28-inch edge. Pinch seams closed to seal in filling.
  8. Wrap the filled dough around the outside of the greased 8-inch cake pan on a greased sheet pan to form the dough into a ring; pinch the edges closed. Gently free cake pan, leaving the ring-shaped cake. Whisk 1 egg with water in a small bowl; brush cake with egg wash.
  9. Bake king cake in the preheated oven until golden brown, about 40 minutes. (Recommend rotating halfway through for even browning) Let cake cool.
  10. Stir 1 cup confectioners' sugar, corn syrup, and milk in a bowl; mix in 1 teaspoon lemon juice and 1 teaspoon vanilla. Add additional powdered sugar or milk to achieve desired thickness. Drizzle king cake with icing. Top with sprinkles!

Sweet Wishes, 

P.S. Catch the full video tutorial here!

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