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This mini King Cake is a small, festive take on the classic New Orleans Mardi Gras dessert, made with soft sweet yeast dough, a cinnamon sugar swirl, and a cream cheese filling, finished with a simple glaze and traditional purple, green, and gold sugar.
Why You’ll Love This Recipe
- Perfect for Small Celebrations: This mini King Cake is sized for sharing without excess.
- Classic Mardi Gras Flavor: Soft sweet yeast dough with a cinnamon sugar swirl and cream cheese filling.
- Festive Finish: A simple glaze and purple, green, and gold sugar give it the classic Mardi Gras look.
- Easy to Make: Clear steps and everyday ingredients make this New Orleans favorite approachable.
- Rooted in Tradition: Inspired by classic Louisiana King Cake flavors enjoyed during Mardi Gras season.
Growing up in New Orleans, King Cake was always part of Mardi Gras. From Twelfth Night through Carnival season, the soft, lightly sweet dough, cinnamon sugar swirl, and colorful topping were a familiar sight.
This mini King Cake has everything I love about the traditional version, just scaled down. The dough bakes up tender, the cinnamon sugar runs through every bite, and the cream cheese filling adds a smooth, rich layer.
The purple, green, and gold sugar isn’t just festive. Those colors represent justice, faith, and power, and they give King Cake its unmistakable Mardi Gras look. While traditional cakes often hide a plastic baby inside, I use a whole pecan or leave it out for this smaller version.
King Cake fits right in with classic New Orleans dishes like Seafood Gumbo For One, Red Beans and Rice For One, Jambalaya For One, or Shrimp Étouffée For One.
Ingredients
If you have any ingredients leftover from this small King Cake recipe, check out our Leftover Ingredients Recipe Finder.
Dough Ingredients:
- Warm Milk: Activates the yeast so the sweet dough rises light and tender.
- Active Dry Yeast: One 1/4-ounce packet gives the dough lift and classic brioche-style texture.
- Sugar: Sweetens the dough and feeds the yeast.
- Butter: Melted butter adds rich flavor that’s key in New Orleans-style king cake.
- Salt: Balances sweetness and deepens flavor.
- Egg: Adds structure and richness.
- Vanilla Extract: Gives a warm, rounded flavor.
- Lemon Zest: Bright citrus notes that pair with the cinnamon and sugar. (Orange zest is an option.)
- All-Purpose Flour: The foundation of the dough.
- Oil: Lightly greases the bowl for rising; avocado, canola, or vegetable oil all work.
Cinnamon Sugar Filling:
- Granulated Sugar: Sweetens the swirl inside the dough.
- Ground Cinnamon: The classic spice in king cake filling.
Cream Cheese Filling (Optional):
- Cream Cheese: Smooth, tangy richness that pairs beautifully with cinnamon. Use leftover cream cheese in a mini Italian cream cake or small batch of carrot cake cupcakes.
- Powdered Sugar: Sweetens and smooths the filling.
- Milk: Helps reach a spreadable consistency.
- Lemon or Orange Zest: Light citrus flavor that boosts the filling.
Glaze Ingredients:
- Powdered Sugar: Makes a simple, sweet icing perfect for drizzling.
- Milk: Adjusts glaze to the right pourable consistency.
Colored Sugar Ingredients:
- Granulated Sugar: Adds sparkle and crunch.
- Food Coloring: Purple, green, and yellow sugar are traditional Mardi Gras colors that top king cake. I use Watkins food coloring because it’s free of artificial dyes and made from vegetable juices and spices, offering a natural and cleaner option.
Recipe Variations
This mini King Cake is easy to adapt while keeping its classic Mardi Gras flavor.
- Traditional Cinnamon King Cake: Skip the cream cheese filling and use only the cinnamon sugar swirl for a more classic New Orleans–style King Cake.
- Gluten-Free King Cake: Use a 1:1 gluten-free flour blend designed for yeast baking. The texture will be slightly different, but the flavors remain familiar.
- Simple Glaze Topping: Omit the colored sugar and finish the cake with just the powdered sugar glaze for a more understated look.
How To Make A King Cake
These step-by-step instructions walk you through making a mini King Cake with cream cheese filling. Scroll down to the recipe card for exact measurements.
- Activate the Yeast: Pour the warm milk into a small bowl. Add the yeast and sugar, stir, and let sit for about 5 minutes until dissolved and foamy.
- Mix the Dough Base: In the bowl of a stand mixer, stir together the sugar, melted butter, and salt. Add the egg, vanilla extract, and lemon zest and mix well.
- Add the Yeast Mixture: Pour the milk and yeast into the bowl and stir until combined.
- Knead the Dough: Attach the dough hook and add the flour. Mix on low speed until the dough comes together, then increase to medium speed and knead until smooth and pulling away from the sides of the bowl, about 3½ minutes.
Note: If mixing by hand, stir the dough together in a large bowl, then knead on a floured surface for 8–10 minutes until smooth and elastic.
- First Rise: Lightly oil the dough and a clean bowl. Place the dough in the bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
- Prepare the Dough for Shaping: Turn the dough onto a floured surface and knead briefly. Roll into a rectangle about 13 by 16 inches.
- Add the Cinnamon Sugar Filling: Brush the dough with oil. Mix the sugar and cinnamon in a small bowl and sprinkle evenly over the dough.
- Fold the Dough: Fold the dough in half lengthwise to form a long rectangle, sealing the cinnamon sugar inside.
- Cut the Dough: Use a sharp knife or pizza cutter to slice the dough into three long, even strips.
- Braid and Shape: Lay the strips side by side and braid them together. Pinch the ends to seal, then gently form the braid into a circle.
- Second Rise: Transfer the dough to a parchment-lined baking sheet. Cover and let rise until doubled, about 1 hour.
- Make the Cream Cheese Filling: While the dough rises, beat the cream cheese, powdered sugar, milk, and lemon zest until smooth. Transfer to a piping bag or zip-top bag with the corner snipped.
- Fill and Bake: Preheat the oven to 375°F (190°C). Pipe the cream cheese filling in a circle on top of the dough. Bake for 10–12 minutes, until lightly golden. Cool for 10 minutes.
- Prepare the Colored Sugar: Divide ¾ cup sugar evenly into three bowls. Tint one purple, one green, and one yellow, stirring until fully colored.
- Glaze and Decorate: Whisk powdered sugar and milk until smooth. Drizzle over the cake, then sprinkle the colored sugars in alternating sections.
- Serve: Slice and enjoy.
Expert Tips
- Use Warm Milk: Heat the milk to about 105–110°F. This activates the yeast without damaging it.
- Create a Warm Spot for Rising: If your kitchen is cool or drafty, preheat the oven for 1 minute, turn it off, and place the dough inside. Leaving the oven light on often provides enough warmth.
- Watch the Dough, Not the Clock: Let the dough rise until doubled in size. Rise time can vary based on room temperature.
- Don’t Overbake: Bake just until the cake is lightly golden. Overbaking can dry out a mini King Cake quickly.
Frequently Asked Questions
Yes. You can skip the cream cheese filling and make a traditional cinnamon sugar King Cake instead.
Use a rimmed baking sheet lined with parchment paper. The braided dough is shaped into a circle and does not require a cake pan.
The cake is done when it turns lightly golden on top and feels set when gently pressed. Avoid overbaking to keep it soft.
Yes. You can bake the cake a day ahead and add the glaze and colored sugar just before serving.
Purple represents justice, green represents faith, and gold represents power.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this traditional mini King Cake recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Mini King Cake
Ingredients
For the Dough
- ½ cup warm milk (about 105–110°F )
- 1 small packet active dry yeast (¼ ounce packet/2 ¼ teaspoons)
- 3 tablespoons, plus 2 teaspoons granulated sugar -divided
- ¼ cup salted butter -melted
- ½ teaspoon salt
- 1 large egg
- ¼ teaspoon vanilla extract
- ½ tablespoon lemon zest
- 2 cups all-purpose flour
- 2 tablespoons avocado oil or another neutral oil like vegetable oil or canola oil for greasing the bowl.
For the Cinnamon Sugar Filling
- 3 tablespoons avocado oil or another neutral oil like vegetable oil or canola oil for brushing on the dough.
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
For the Cream Cheese Filling
- 4 ounces cream cheese -room temperature
- 1 ¼ cup powdered sugar -sifted
- 1 tablespoon milk
- ¼ teaspoon lemon zest
For the Colored Sugar
- ¾ cup granulated sugar -divided
- 5-6 drops purple food coloring (or use a mix of blue and red food coloring)
- 5-6 drops green food coloring
- 5-6 drops yellow food coloring
For the Glaze
- ½ cup powdered sugar -sifted
- 1 tablespoon milk
Instructions
- Make the Dough: Pour the warm milk into a small bowl. Add the yeast and 2 teaspoons of sugar, stir, and let sit for about 5 minutes until dissolved and foamy.
- In the bowl of a stand mixer, stir together 3 tablespoons of sugar, melted butter, and salt. Add the egg, vanilla extract, and lemon zest and mix well.
- Pour the milk and yeast into the bowl and stir until combined.
- Attach the dough hook and add the flour. Mix on low speed until the dough comes together, then increase to medium speed and knead until smooth and pulling away from the sides of the bowl, about 3½ minutes.Note: If mixing by hand, stir the dough together in a large bowl, then knead on a floured surface for 8–10 minutes until smooth and elastic.
- Lightly oil the dough and a clean bowl. Place the dough in the bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
- Turn the dough onto a floured surface and knead briefly. Roll into a rectangle about 13 by 16 inches.
- Make the Cinnamon Sugar Filling: Brush the dough with oil. Mix the sugar and cinnamon in a small bowl and sprinkle evenly over the dough.
- Fold the dough in half lengthwise to form a long rectangle. Cut into three long strips. Braid the strips, pinch the ends to seal, and gently shape into a circle.
- Transfer the dough to a parchment-lined baking sheet. Cover and let rise until doubled, about 1 hour.
- Make the Cream Cheese Filling: While the dough rises, beat together 4 ounces of cream cheese, 1 ¼ cup of powdered sugar, 1 tablespoon of milk, and ¼ teaspoon of lemon zest until smooth. Transfer to a piping bag or zip-top bag with the corner snipped.
- Preheat the oven to 375°F (190°C). Pipe the cream cheese filling in a circle on top of the dough. Bake for 10–12 minutes, until lightly golden. Cool for 10 minutes.
- Make the Colored Sugar: Divide ¾ cup sugar evenly into three bowls. Tint one purple, one green, and one yellow, stirring until fully colored.
- Make the Glaze: Whisk ½ cup of powdered sugar and 1 tablespoon of milk until smooth. Drizzle over the cooled cake, then sprinkle the colored sugars in alternating sections.
- Slice and enjoy.
Notes
- Use Warm Milk: Heat the milk to about 105–110°F. This activates the yeast without damaging it.
- Create a Warm Spot for Rising: If your kitchen is cool or drafty, preheat the oven for 1 minute, turn it off, and place the dough inside. Leaving the oven light on often provides enough warmth.
- Watch the Dough, Not the Clock: Let the dough rise until doubled in size. Rise time can vary based on room temperature.
- Don’t Overbake: Bake just until the cake is lightly golden. Overbaking can dry out a mini King Cake quickly.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I’m not a baker and I don’t remember when I’ve ever used yeast in the past. I made this cake as a trial before I make a larger one for a Mardi Gras party I’m hosting. I made it totally by hand with no equipment (mixers), served it to my neighbors coffee group (all men), and the tray came back empty with rave reviews! I do have to say that it took me 6 hours rather than the 3 suggested, mostly because of the preparation of ingredients. I used a warm oven to help the rise. The only issue was my failure to make the purple sugar – it turned out too dark, so I skipped its use.
I’m so happy to hear this and love that the tray came back empty. Making it completely by hand and working with yeast for the first time is no small feat, and it sounds like you did a great job. Using a warm oven to help the rise is a smart move, and skipping the purple sugar was the right call if it didn’t look the way you wanted. Thank you for sharing your experience, and I hope it’s just as big a hit at your Mardi Gras party.
Tried to make twice. Dough did not rise. Used powdered milk. Was that the culprit??
If the dough didn’t rise, there are a few possible reasons. The most common issue is inactive yeast, either because it was old or mixed with milk that was too hot. A cold environment or not enough rising time can also affect the dough. As mentioned in the tips, I often proof dough in the oven by preheating for 1 minute, turning it off, and placing the dough inside. Sometimes, just turning on the oven light provides enough warmth.
Using powdered milk shouldn’t prevent the dough from rising, but making sure the yeast is fresh and the dough has a warm place to proof can make all the difference. Hope this helps!
Hello Joanie, this recipe looks delicious! Just wondering if the dough could be kneaded by the stand mixer. Thank you. I have made many of your recipes and they are great.
Yes, you can knead the dough in a stand mixer for about 5 minutes. So glad you’ve been enjoying the recipes—hope you love this one too!
Does the filling just get piped on the outside of the cake not inside ? Just making sure . Can’t wait to try this . Thanks love all of your recipes
Pipe it right on top. Check out the process photos in the post to see how we do it.
OMGosh! Joanie, I can’t thank you enough for this recipe! I’m in Louisiana & cook for one. King Cakes are everywhere this time of year, but are way too large so I must walk away. I must be vigilant as anything I buy, I eat. The whole thing. By myself. 😱😂 I’m so excited to make this! I know it will be awesome, as all your recipes are & I have so many on my regular rotation. I plan to try this in my bread machine & use swerve sweeteners/low fat cream cheese. I may even experiment & try 1/2 recipe to see how that works. Thank you again for the recipe! So happy to enjoy king cake in moderation.
Thank you so much for your sweet comment! I’m thrilled this recipe is just what you were looking for—I completely understand the struggle with larger King Cakes, and I love that this version is perfectly portioned and much more manageable than the traditional size. Your plan to experiment with the bread machine and adjust ingredients sounds fantastic—I’d love to hear how it turns out! Thank you for making my recipes a part of your regular rotation, and I hope this King Cake becomes a new favorite.
Do you happen to have a video on just the putting together part of it? The braiding then filling it part?
Thank you for your question! I don’t have a video, but there are process photos in the recipe post that might help guide you. For the braiding, after rolling out the dough, you’ll spread the cinnamon sugar topping evenly, then fold the dough over lengthwise to form a long rectangle. Next, slice the dough into three strips and lay them side by side for braiding.
To braid, take the right strip and cross it over the middle strip, then take the left strip and cross it over the new middle strip. Repeat this process, alternating right and left, until you reach the end. Pinch the ends of the braided dough to seal them, then carefully shape the braid into a circle and pinch the ends together.
I hope this helps, and I’d love to hear how your King Cake turns out!
Good recipe,