Tag: king cake

A Rich and Festive Sweet Potato King Cake Recipe

Soft, buttery dough wrapped around a sweet potato filling and praline pecans make these king cakes a standout during Carnival season, blending classic Mardi Gras tradition with unmistakably Louisiana flavor-Sweet Potato King Cake. Inspired by this recipe from Louisiana Cookin’, this variation leaned into ingredients long associated with Southern baking—sweet potatoes, brown sugar, and toasted pecans—while still honoring the celebratory spirit of a traditional King Cake. Rich without being heavy, these cakes offered a balance of warm spice, gentle sweetness, and tender crumb that made them equally suited for breakfast, dessert, or an afternoon Carnival gathering.

Ingredients for Sweet Potato King Cake:

Dough

  • 4½ cups bread flour, divided
  • 1 large egg, room temperature
  • 1 cup water
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter
  • 1 (0.25-ounce) package instant yeast
  • ½ cup granulated sugar
  • 2½ teaspoons kosher salt

Filling

Glaze & Garnish

  • Vanilla glaze
  • Green, yellow, and purple sprinkles

Directions for Sweet Potato King Cake:

  1. In the bowl of a stand mixer, whisk together 2 cups of the flour, granulated sugar, kosher salt, and instant yeast.
  2. In a medium saucepan, heat the water, butter, and vanilla over medium heat until the butter melted and an instant-read thermometer registered between 120° and 130°. Add the warm butter mixture and egg to the flour mixture, and beat with the paddle attachment at medium speed until combined, about 2 minutes.
  3. With the mixer on low speed, gradually add the remaining 2½ cups flour, mixing just until combined and stopping to scrape down the sides of the bowl as needed.
  4. Switch to the dough hook attachment and knead on low speed until a soft, smooth dough formed, about 8 minutes. Turn the dough out onto a lightly floured surface and shape it into a smooth round.
  5. Lightly oil a large bowl and place the dough inside, turning to grease the top. Cover and let rise in a warm, draft-free place (about 75°) until doubled in size, approximately 1 hour. Once shaped into a round and set aside to rise in a warm, draft-free space, the dough doubled in size, signaling that it was ready to be shaped. This slow rise contributed to the final cakes’ light interior and delicate pull-apart layers.
  6. In a medium bowl, stir together the mashed sweet potato, butter, brown sugar, all-purpose flour, kosher salt, and cinnamon until smooth. Stir in the chopped praline pecans.
  7. Line two rimmed baking sheets with parchment paper. Lightly punch down the risen dough and let it rest for 5 minutes. Divide the dough into 12 portions.
  8. Roll one portion into a 9-by-4-inch rectangle, keeping remaining dough covered. Spread about 2 tablespoons of the sweet potato mixture over the dough, leaving a ½-inch border along one long edge. Sprinkle with about 2 tablespoons of pecans.
  9. Starting with the long side opposite the border, roll the dough into a log and pinch the seam to seal. Cut the log in half lengthwise, then twist the two pieces together, cut sides facing up. Shape into a ring and place on a prepared baking sheet. Repeat with remaining dough and filling.
  10. Cover the shaped cakes and let rise in a warm, draft-free place until puffed, 45 minutes to 1 hour. Then, preheat the oven to 375°.
  11. In a small bowl, whisk together the egg and water. Brush the tops of the cakes with the egg wash. Bake until the cakes were deep golden brown and an instant-read thermometer inserted near the center registered at least 190°, about 15 minutes. Let cool on the pans for at least 10 minutes.
  12. Spread vanilla glaze over the cooled cakes and garnish with green, yellow, and purple jimmies, if desired.

These sweet potato–praline king cakes stored well for several days when refrigerated in an airtight container, making them practical for Mardi Gras season when baking often happened ahead of parades and gatherings. Served warm or at room temperature, they held their flavor and texture, offering a festive alternative to standard fillings while remaining rooted in regional tradition. For more delicious recipes, click here.

A Statewide Tour of Louisiana’s Best King Cakes

The Mardi Gras season officially began on Twelfth Night, January 6, and continues through Fat Tuesday, marking the annual return of one of Louisiana’s most anticipated culinary traditions: king cake. Across the state, residents once again eagerly awaited the moment bakeries unveiled their seasonal offerings, knowing the colorful confection symbolized Carnival season in full swing. According to Pelican State of Mind, and this article from The Daily Advertiser, these king cakes ranked among the very best found throughout Louisiana during the most recent Mardi Gras season.

The tradition of king cake predated Louisiana by centuries. Its origins stretched back to ancient Rome, when similar cakes were served during Saturnalia, the largest pagan festival of the year. Over time, the custom evolved through European Epiphany celebrations before arriving in Louisiana, where it became firmly tied to Carnival culture. As explained by Gambino’s Bakery, modern king cakes symbolized the biblical Three Kings and were decorated in traditional Mardi Gras colors. Purple represented justice, green symbolized faith, and gold stood for power—turning each cake into both a dessert and a cultural emblem.

Several longtime and regional bakeries helped anchor Louisiana’s king cake tradition throughout the Mardi Gras season. Manny Randazzo’s in Metairie remained one of the most recognizable names in king cake culture, offering cakes for in-store pickup or shipping while supplies lasted, all made using the Randazzo family’s closely guarded recipe. Each cake featured a classic cinnamon-infused base topped with the bakery’s signature icing, a style many Mardi Gras purists continued to view as the benchmark for traditional king cake. In Lafayette, Keller’s Bakery upheld its legacy by producing king cakes from a Danish pastry recipe that dated back more than 120 years, filling each cake with specialty-made fillings and decorating them in classic Carnival colors. Central Louisiana also delivered standout options, with Atwood’s Bakery in Alexandria offering king cakes for pickup or shipping and encouraging early orders for specific flavors and sizes. Alongside traditional varieties, the bakery’s deluxe king cake featured three different flavored sections in a single cake. Nearby in Pineville, The Batter’s Box accepted preorders and call-in orders throughout the season, allowing customers to choose their flavor and pickup time, with personal-sized king cakes available for those seeking a smaller option.

Other bakeries across the state added variety and creativity to the king cake lineup. In Jackson, Chefs To-Go put a modern spin on the tradition by offering king cake not only in its classic form but also as cupcakes, featuring twelve flavors in one standard size during the season. In Gonzales, Ralph’s Market stood out for its expansive selection, producing nearly 50 king cake flavors made fresh daily and available in-store or via two-day shipping, with shipped orders including assembly instructions and materials. In Central, Oak Point Fresh Market sold king cakes through its bakery department while supplies lasted, featuring both traditional options and specialty flavors such as Chantilly and champagne or bourbon pecan praline. In Monroe, Daily Harvest Deli & Bakery baked fresh king cakes throughout the season and encouraged special orders for specific flavors and sizes, with offerings ranging from cinnamon to Oreo, lemon, and chocolate ganache with pecans. Further south, New Roads brought playful flair through Mikey’s Donuts, where customers purchased whole king cakes or individual slices, along with fried king cakes and king-cake-flavored drinks. In Opelousas, Mikey’s Donut King produced king cakes daily during the Mardi Gras season, recommending early reservations and offering cakes plain or filled, in small or large sizes, with flavors including Bavarian cream, chocolate, lemon, strawberry, and caramel cream cheese.

Shreveport featured several notable bakeries, including Julie Anne’s Bakery & Café, which offered king cakes year-round in 28 flavors for pickup or shipping. Each shipped cake included Mardi Gras beads, doubloons, and educational material about king cake history. Lilah’s Bakery, known as Shreveport’s original king cake bakery, operated seasonally and offered 21 flavors in sizes ranging from small to extra large. Tubbs Hardware & Cajun Gifts rounded out the list by selling king cakes in-store or online from January 6 through Fat Tuesday, with classic cinnamon and cream-cheese-based flavors available.

Together, these bakeries showcased how king cake culture spanned the entire state, blending history, regional pride, and culinary creativity into one beloved Mardi Gras tradition.

For more Louisiana-related articles, click here.

 

Mardi Gras Baking Made Easy: Cinnamon-Cream Cheese King Cake

Nothing encapsulates the spirit of Mardi Gras better than the iconic King Cake, and this Cinnamon-Cream Cheese King Cake recipe from Louisiana Cookin takes the celebration to the next level. With its tender, buttery dough, a rich cream cheese filling, and a decadent frosting topped with vibrant sanding sugars, this recipe is a showstopper for any gathering. Whether you’re in Louisiana or just want to bring the carnival spirit to your kitchen, this King Cake recipe is sure to become a favorite.

Ingredients:

Directions:

Prepare the Filling:

  1. In a medium bowl, beat cream cheese at medium speed until smooth. Add confectioners’ sugar, egg yolk, cinnamon, vanilla, and salt, mixing at low speed until thoroughly combined. Set aside.

Prepare the Dough:

  1. In the bowl of a stand mixer, combine 2 cups flour, sugar, yeast, and salt using the paddle attachment.
  2. In a medium saucepan, heat water, butter, and vanilla over medium heat until the butter melts and the mixture reaches 120°-130°F. Add this warm mixture to the flour and yeast, beating at medium speed until combined. Allow to cool slightly for about 2 minutes.
  3. Add eggs and egg yolk, mixing at medium speed until incorporated. Gradually add the remaining flour, beating on low speed until a cohesive dough forms.
  4. Switch to the dough hook and knead on low speed for about 8 minutes until the dough is soft and slightly sticky.
  5. Transfer the dough to a lightly floured surface and shape it into a smooth round. Lightly oil a large bowl, place the dough inside, and turn to coat. Cover and let rise in a warm, draft-free place (about 75°F) until doubled in size, approximately 1 hour.

Assemble the King Cake:

  1. Lightly punch down the risen dough and allow it to rest for 5 minutes. Divide the dough into two equal portions.
  2. Roll one portion into a 24×6-inch rectangle. Spread half of the cream cheese filling over the dough, leaving a ½-inch border on one long side. Brush this border with egg wash (1 egg whisked with 1 tablespoon water). Roll the dough jelly roll-style, pinching the seam to seal. Repeat with the second portion of dough.
  3. Gently twist the two filled dough logs together, shaping them into a circle. Pinch the ends to seal, using additional egg wash if necessary. Transfer the shaped dough onto a parchment-lined baking sheet. Cover and let rise in a warm, draft-free spot until puffed, about 30-45 minutes.

Bake the King Cake:

  1. Preheat the oven to 350°F. Brush the risen dough with the remaining egg wash.
  2. Bake for 30-45 minutes, or until the cake is lightly golden and an instant-read thermometer inserted into the center reads 190°F. If browning too quickly, loosely cover with foil halfway through baking.
  3. Allow the cake to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.

Frost and Garnish:

  1. Prepare the frosting by beating cream cheese, milk, and vanilla at medium speed until smooth. Gradually add confectioners’ sugar, mixing on low speed until the frosting reaches a spreadable consistency.
  2. Spread the frosting over the cooled cake and decorate with colored sanding sugar in the traditional Mardi Gras colors—purple, green, and gold.

This Cinnamon-Cream Cheese King Cake is a perfect centerpiece for Mardi Gras celebrations or any occasion that calls for a touch of festivity. The process might seem involved, but the results are well worth the effort, bringing the flavors of New Orleans into your home. With its vibrant colors and luscious layers, this cake is a delicious way to share joy and tradition with loved ones.

For more delicious recipes, click here.

King Cake Returns in 2022

With the christening of a new year comes a new Mardi Gras season, and while the state of the 2022 Carnival season is facing uncertainty amidst COVID-19 surges, Louisiana’s passion for the king cake is as strong as ever according to this nola.com profile.

Last year when many Mardi Gras parades, balls, and parties had been canceled or significantly limited due to the pandemic, Louisiana citizens proved that the spirit of the season wasn’t going to disappear along with the celebratory events. This was seen in the steady king cake sales seen by bakeries during the 2021 Carnival season; in fact, some bakeries even saw an increase in profits in the year despite many traditional festivities being canceled.

So it stands to reason that as the calendar has transitioned into 2022, the interest in king cakes will not have been subsidized in the least, even as the prospects for the 2022 parade season are masked in uncertainty. With king cakes becoming available during the first week of January on Twelfth Night (January 5th), the start of Mardi Gras season is officially underway, and this year’s Carnival will be nearly two weeks longer than last year’s. The 2022 Mardi Gras season is held between Twelfth Night and Mardi Gras Day, which lands on March 1st, giving the public over seven weeks or 55 days of delicious king cakes to enjoy.

Many Louisiana bakeries are seeing the lengthier season as an opportunity to be more competitive in the name of the Carnival spirit and thus more inventive with their king cakes. This inventiveness is coming in the form of new flavors, textures, and partnerships. In a traditional year, New Orleans bakeries can showcase a competitive spirit due to the limited window of king cake availability despite the ever-growing public demand, but this year is shaping up to showcase a new cooperative spirit as various collaborations have already begun.

One such collaboration is the King Cake Hub which stands as a centralized location that houses several king cakes from various restaurants and bakeries in one spot. At the King Cake Hub, one can survey a variety of flavors, textures, and confections all in a single location, allowing you to truly compare different bakers’ approaches to the opulent dessert. Originally created in 2019 by Will Samuels, who was a notable community leader in New Orleans known for his previous forays into the Crescent City food and music world.

This year, the King Cake Hub has returned to New Orleans through the help of Samuel’s wife, Jennifer, who has brought back the celebrated and innovative king cake epicenter in accordance with her husband’s wishes. Will Samuels passed away from cancer at the age of 52 this past September, but his dream lives on in 2022 in two locations: the Zony Mash Beer Project on Thalia Street and The Historic New Orleans Collection in the French Quarter, which is accessible through the museum and cultural center’s gift shop on Royal Street.

In a similar spirit of Mardi Gras resilience, Steve Himelfarb, the founder of the Marigny Bakery and Restaurantpartnered with his neighbors at the NOCCA (New Orleans Center for Creative Arts) to bring back his legendary king cake to benefit a local high school’s culinary program. Himelfarb’s bakery had closed in 2020, but that didn’t stop him from returning in 2022 at the King Cake Hub and offering king cake preorders online as well.

Speaking of online sales, one of the areas of king cake commerce that saw tremendous growth in 2021 was the shipping of king cakes around the country. Because king cakes travel well and serve as a great way to share the holiday spirit with loved ones, 2022 is projected to similarly be a successful year in terms of king cakes sales and shipping. Now’s the time to conduct your research and support your favorite small bakery with a king cake shipment, allowing you to start the Mardi Gras season in spectacular style.

For more Louisiana-related articles, click here.

2021 King Cake Sales Remain Steady Despite Pandemic

While most Americans might look forward to Valentine’s Day as soon as the New Year’s festivities are finished, Louisianan’s are often found anticipating the Mardi Gras season alongside its promise of king cake, and according to a recent feature by Houma Today, 2021 is no different.

As Louisiana history goes, Mardi Gras festivities have only grown in size, popularity, and community acclaim over the past few decades, though due to  the current climate of social distancing and pandemic precautions, many in the state are left wondering what a 2021 Mardi Gras season will look like.

In the New Orleans area, as well as most other cities across the state, Mardi Gras parades have been canceled in light of the criticism received from last year’s celebrations in New Orleans. 2020 parades contributed to a drastic increase in coronavirus cases in the state. However, as many New Orleans area bakeries are realizing: people will still want to eat king cakes despite not having festive parades or elegant costume balls to attend.

One such baker is Will Samuels who has been running the King Cake Hub, a seasonal shop that offers king cakes to 15 New Orleans Bakeries, for the past three years. Samuels reports that sales have been just as good this year with him selling nearly 1,000 king cakes a day, saying, “it’s fantastic. Surpassing the numbers that I expected.”

Once known as a rather simplistic dessert in Louisiana, the classic king cake was merely composed of  a brioche ring of cake topped with purple, green, and gold frosting that represent the colors of Carnival. Nowadays bakers, chefs, and consumers from across the south have made variations of the classic confection, such as being filled with cream cheese, stuffed with berries, or packed with praline filling. Though, one constant filling remains among nearly all king cake varieties- in most cases a plastic baby. If a slice of king cake with the baby inside is served to someone, tradition dictates that they must buy “the next king cake”.

Between the start of Carnival on January 6 and Mardi Gras Tuesday, a high percentage of New Orleanian’s daily caloric intake comes from ingesting king cakes. So it’s no wonder that these southerners haven’t let the pandemic quiet their desire for this cake that many start to look forward to as early as Ash Wednesday.

With most offices being closed and countless Mardi Grad balls or parties being canceled in fear of being a potential super-spreader event, most bakeries are noticing most individual or medium-sized king cakes being sold. Baker Chaya Conrad, of Bywater Bakery, was initially prepared for a less-than-ideal king cake season, fearing that her business would be in trouble without that annual sales boost, however this season has been steady thus far, and it’s only the beginning.

Conrad reported, “it’s madness. It’s through the roof,” she said. “Thank God for king cake season,” and for the first time in her bakery’s history she is shipping her king cakes. On a recent Monday, she shipped out 200 cakes and sold over 300 from the physical store itself, which is quite comparable to last year’s 250-300 daily cake average. Conrad said, “people can’t travel to New Orleans. This is the one thing people can do for carnival.”

In addition to the Mardi Gras season, local bakeries had seen additional orders stemming from the New Orleans’ Saints playoff run earlier in 2021. Ryan Haydel’s third generation Haydel’s Bakery reportedly sees a 25% sales increase following every Saints victory, and in a year marked by uncertainty and surprises, the constant that is the New Orleans king cake is a welcome 2021 treat.

For more Louisiana related articles, click here.

Louisiana’s Most Famous Food

Louisiana is known for many things, but the food usually makes the top of the list. Louisiana Travel has a list of Louisiana’s most famous food and where to find them. We are sharing some of those with you!

Po’boy

What are they:

A Po’boy is a sandwich Louisiana has made their own. It’s definitely at the top of the Louisiana’s famous food list.  Usually always made up with meat like, fried seafood, roast beef, or even just regular deli meat. But the thing that makes Po’boys extra special is the bread they are served on. Traditional French Bread, which often has a fluffy center and a crispy crust. If you enjoy mayonnaise, pickles, tomatoes, and lettuce then ask for your Po’boy to be “dressed”.

Where to find them:

New Orleans holds theOak Street Po-Boy Festival, which goes on in November. A New Orleans restaurant, Mother’s Restaurant serves one of the best roast beef po’boys. Maybe New Orleans is too far, check out Chris’ Po’boys that is located in Lafayette, Louisiana. They are known to be the best in Cajun Country!

King Cake

What are they:

Round braided dough filled with cinnamon that is covered in icing. Colored sugar covers the top of the King Cake and there is even a little plastic baby that is stuffed inside. There are three colors that are presented on the top. Purple represents justice, green represents faith, and gold represents power. These cakes can also be filled! If you get the piece with the baby, that means you have to buy the next King Cake!

Where to find them:

Metairie is known to have the best at Manny Randazzo’s King Cakes. However, this amazing desert can be found anywhere from Shreveport to the cities that line the Gulf Coast. They can also be found in these pretty amazing places:

Haydel’s Bakery in New Orleans

Atwood’s Bakery in Alexandria

Daily Harvest Bakery & Deli in Monroe

Boudin

What are they:

A smoked sausage casing is filled with pork, rice and spices. It can be served in balls or links. Usually boudin balls are deep fried and served with dipping sauce. The links can also be grilled and served like that. It can be an easy snack or even a whole meal!

Where to find them:

Scott, Louisiana is the Boudin Capital of the World is one of the best places to find boudin. Or not that far down the road, Earl’s Cajun Market is known for their plate lunches and their amazing boudin. They are located in Lafayette, Louisiana. Check out these places for even more boudin options:

Billy’s Boudin and Cracklins

Don’s Specialty Meats

Gumbo

What is it:

The base of gumbo is known as a roux, which is made up of butter/oil mixed with flour. Gumbo is one of the most versatile Louisiana recipes. Everyone cooks it differently. However, there is always a protein and plenty of seasoning. The Creole style gumbo usually incorporates tomatoes while the Cajun style sticks to the “regular” roux. Gumbo is actually the official Louisiana dish.

Where to find it:

Almost every where in Louisiana offers gumbo. If you want to experience the full southern Louisiana experience, try trying some different bowls of gumbo from New Orleans. The Gumbo Shop and Restaurant R’evolution are both located in New Orleans. Want something a little more north? Check out Monroe, Louisiana and visit Warehouse No. 1 for a seafood gumbo.

For more Louisiana related articles, click here, and to read the entire article on Louisiana’s Famous Foods click here.