King Bundt Cake is a twist on the traditional Mardi Gras pastry. This moist bundt cake has swirls of cinnamon and fun sugared frosting.
Happy Mardi Gras! Laissez les bon temps roulez! (French for “Let the good times roll!”)
Mardi Gras has never been a huge, must-celebrate day in my life. However, I will never pass up the chance to indulge in some beignets, Creole shrimp, or King Cake.
Now, traditional King cake isn’t actually a cake. It’s an enriched yeast pastry, sort of like Danish pastries. I know working with yeast seems intimidating to a lot of home bakers, so I’ve turned a bundt cake into a King cake.
A traditional King cake is a braided ring of dough with spirals of cinnamon. After baking, a small prize is hidden inside (some use a plastic baby figurine, some use an almond or other small piece of food), and whoever gets the slice with the prize “wins,” and provides the King cake at the following year’s Mardi Gras celebration.
This bundt cake is baked in a specific kind of bundt pan called a Heritage pan. The batter is layered with swirls of cinnamon sugar and baked (and thanks to a full cup of sour cream, the cake stays so moist).
After the cake has cooled, the spirals are filled with a thickened drizzle icing, then finished with sugar sprinkles in the traditional Mardi Gras colors of purple, gold and green.
I know it doesn’t look like enough icing, but I’m not exaggerating when I say that this cake is moist enough that it hardly even needs icing! But the sugar sprinkles need something to stick to, so …
You want the icing to be easy to stir, but not so thin that it runs right off the cake. You can fill a piping bag and just cut about a quarter-inch off the tip, or you can try using a very sturdy plastic zip-top bag (though I’ve never had much luck using those).
You can find piping bags and the sugar sprinkles in the cake decorating aisle of your local craft store, or order online.
Cinnamon Sugar Layer
- 1/2 cup sugar
- 2 tablespoons cinnamon
- 16 tbsp unsalted butter, room temperature
- 2 cups sugar
- 5 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup sour cream
- 1 1/3 cup powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- Purple, yellow, and green sugar sprinkles
- Preheat oven to 350 degrees. Spray every nook and cranny of a bundt pan with nonstick spray, then dust with flour. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating and scraping down the sides of the bowl after each addition. Beat in the vanilla.
- In a small bowl, stir together the flour, cornstarch, baking powder and salt.
- Add one third of the dry ingredients and stir until just barely combined. Add in half of the sour cream, and stir until combined.
- Repeat with another third of the dry ingredients, the remaining half of the sour cream, and finally the last third of the dry ingredients.
- In another small bowl, stir together the sugar and cinnamon.
- Pour a third of the cake batter into the prepared pan. Sprinkle half of the cinnamon sugar over the cake batter. Layer on another third of the cake batter (try not to blend it with the layer of cinnamon sugar), then sprinkle on the remaining half of the cinnamon sugar, and finally, spread on the last third of the cake batter.
- Bake for 60 to 70 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Cool on a wire rack for 10 minutes, then invert the cake pan to remove the cake, and let it cool on the wire rack completely.
- Transfer the cooled cake to a serving plate.
- In a medium bowl, combine the powdered sugar, cream and vanilla. Stir until the frosting is smooth. It should be thick; stirrable, but not runny. Scrape into a piping bag. Snip a quarter-inch opening at the tip. Pipe the icing into the spirals of the cake.
- Sprinkle purple, yellow-gold, and green sprinkles on alternating rows.
Adapted from Bake at 350
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Nutrition Information:Yield: 12 servings Serving Size: 1 slice
Amount Per Serving: Calories: 527 Total Fat: 22g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 132mg Sodium: 177mg Carbohydrates: 77g Fiber: 1g Sugar: 55g Protein: 6g
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- Cajun Chicken Pasta from Jolene’s Recipe Journal
- Chicken and Sausage Gumbo from The Spiffy Cookie
- Fastelaynsboller from Culinary Adventures with Camilla
- King Cake Donuts from The Freshman Cook
- King’s Cake Cinnamon Rolls from Kate’s Recipe Box
- Mardi Gras Monkey Bread from Hezzi-D’s Books and Cooks
- Muffaletta Salad from A Day in the Life on a Farm
- Oven-Baked Mardi Gras Empanadas from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Shrimp and Grits from Cindy’s Recipes and Writings
- Shrimp Creole from Caroline’s Cooking
- Shrimp Dirty Rice from Palatable Pastime
- Shrimp Etouffee from House of Nash Eats