King Bundt Cake

King Bundt Cake is a twist on the traditional Mardi Gras pastry. This moist bundt cake has swirls of cinnamon and fun sugared frosting.

Mardi Gras is almost here! Laissez les bon temps rouler! (French for "Let the good times roll!") If you're not familiar, Mardi Gras (literally, "Fat Tuesday" in French) occurs the day before Ash Wednesday in Christian theology. Ash Wednesday is the first day of Lent, a period of abstinence.

The day before Ash Wednesday, Christians would take the opportunity to have one last day of indulging in foods that would be avoided during the Lenten period.

As I'm not a member of the Christian religion, 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, shrimp and grits, or King Cake.

Traditional King Cake is not actually cake at all, but a braided ring of frosted, enriched yeast bread. This bundt cake version mimics the ring shape, but is much easier to make.

Jump to:

• Ingredients
• Instructions
• Equipment
• Storage
• Top tip
• King Bundt Cake

Ingredients

This is basically a sour cream bundt cake with a ripple of cinnamon sugar inside, topped with a simple frosting and sugar sprinkles in Mardi Gras colors.

• Butter: unsalted, and at room temperature.
• Sugar.
• Eggs: large.
• Vanilla extract: I always prefer real over imitation.
• All-purpose flour.
• Cornstarch.
• Baking powder.
• Kosher salt.
• Sour cream: this is the key to a moist bundt cake, full-fat preferred.
• Cinnamon sugar: usually available to buy in the spice aisle at your grocery store, but so easy to make at home.

The frosting is a simple one, made by combining confectioners sugar, cream and vanilla extract. If you like, you can divide the frosting in three bowls, and color them green, purple and yellow-gold with gel food coloring.

The colored sanding sugar gives the cake an extra bit of sparkle. You can either buy them already colored, or color them yourself by combining plain white sanding sugar with either a drop of gel or powdered food coloring.

Instructions

After mixing the cake, spread half the batter in the prepared pan, sprinkle in the cinnamon-sugar mix, then add the remaining batter.

Bake as directed, then cool completely. PIpe frosting in the grooves made by the swirls of the pan.

Immediately sprinkle the colored sugar onto the icing. Work quickly, because the icing "crusts" or hardens quickly and the sugar won't stick to hardened frosting.

Equipment

I baked my bundt in a Heritage bundt pan to get those grooves that I filled with icing. If you only have a traditional bundt pan, you could thin your simple icing with another teaspoon or two of cream and pour it over your cake, and sprinkle on the colored sugars while the frosting is still wet.

Storage

Store the frosted bundt cake loosely covered with plastic wrap in the refrigerator until ready to serve. Store any leftover cake in the refrigerator, with a piece of plastic wrap pressed against the cut sides.

Bundt cakes also stand up very well to freezing! If possible, freeze the cooled bundt unfrosted, wrapped in two layers of plastic wrap, then wrapped in tin foil. Store for 3 to 4 months. Thaw by placing in the refrigerator overnight.

If you want to freeze frosted leftover cake, chill the cake for a few hours to set the frosting. If desired, cut the leftovers into individual slices. Wrap the slices or the whole cake tightly in two layers of plastic wrap, then a layer of tin foil. Store for 3 to 4 months. Thaw by placing in the refrigerator overnight.

Top tip

Want to add the traditional surprise to your king bundt cake? You can always use the typical plastic baby figurine (pressed into the bottom of the cake after it's been baked). If allergies aren't a consideration, you could use an almond or pecan (again, pressed in after the cake has been baked). If allergies prohibit a nut, you could always use a dried bean.

What's the purpose of the plastic baby? Whoever gets the slice with the baby is the Mardi Gras King, and supplies next year's Mardi Gras King Cake.

More delicious Mardi Gras recipes

Zombie Cocktail by A Day in the Life on the Farm

King Cake Cupcakes by Hezzi-D's Books and Cooks

Homemade Beignets by Jen Around the World

Bananas Foster Bread by Jolene's Recipe Journal

Ramos Gin Fizz by Our Good Life

Cajun Pasta Carnivale by Palatable Pastime

Mardi Gras Mini Tarts by The Freshman Cook

Voodoo Daiquiri by The Spiffy Cookie