Mini King Cakes Recipe for Mardi Gras (From Scratch)

These Mini King Cakes are the perfect way to celebrate Mardi Gras, and easy to share. Instead of just one cake, this scratch-made recipe yields three soft, puffy cakes filled with cinnamon brown sugar, studded with walnuts, and finished with glaze and sparkling sanding sugar.

King cake has always been my favorite Mardi Gras treat ( are a close second!) but every year, the Carnival season seems to rush by before I really get the chance to enjoy it. One minute it’s Epiphany, the next minute it’s Ash Wednesday, and somehow I’ve missed the window. Not this year. This year, mini king cakes have already happened – four batches so far! And they’ll probably happen again before Fat Tuesday.

This recipe is a revision of a king cake that already lives here on the blog. I reworked to make three mini king cakes. Except this time they’re filled with cinnamon-brown sugar and toasted walnuts. Each 6-inch cake serves about four people – or one very hungry party reveler who takes Mardi Gras treats seriously. (Ahem.)

I tested a few different doughs while developing this recipe, including brioche-style and , but I kept coming back to this one. It originates from the website, with adaptations for shaping and filling. What sets it apart and makes it different is the mixing method.

No blooming yeast, no complicated steps. You’ll simply layer the ingredients – including instant yeast (important, more on that later) – into a stand mixer and knead until a soft, stretchy dough forms. It’s efficient, reliable, and perfect for home bakers who want bakery-level results without extra fuss. It’s puffy, tender, lightly sweet, and deeply flavorful. The structure is strong enough to hold a generous swirl of cinnamon sugar, yet soft and enjoyable to eat.

Make the King Cake Dough

This dough comes together quickly and cleanly. Add all of the dough ingredients to the bowl of a stand mixer in the order listed in the recipe. (Yes, it’s that simple!) Start mixing with the paddle attachment to hydrate the flour and bring everything together into a shaggy mass. Once the dough begins to clump, swap the paddle for the dough hook.

Knead until the dough is smooth, elastic, and slightly tacky but not sticky. This will take about 5 minutes on medium-low speed in a stand mixer. Set a timer to be sure. The dough should stretch easily without tearing. This is a sign that the gluten has developed properly. If the dough feels tight or stiff, give it another minute or two of kneading.

Why instant yeast matters: Instant yeast doesn’t need to be dissolved or proofed first, which allows all the ingredients to be layered together at once. It also produces a steady, controlled rise, giving the dough structure and flavor. I use and recommend . Store it in the freezer, and it will stay fresh for more than a year!

Let the Mini King Cake Dough Proof

Transfer the dough to a lightly greased bowl, turn once to coat, and cover.

Pro tip: Use your oven as a proofing box. Preheat the oven to 170°F, then turn it off. Wait about five minutes, then place the covered bowl of dough inside and close the door.

Let the dough proof for 1 hour. It will not double in size – this dough is meant to puff slightly, not balloon. Look for a soft, relaxed texture.

Make the Cinnamon-Sugar Filling

While the dough proofs, mix together the softened butter, brown sugar, granulated sugar, cinnamon, and vanilla until smooth and spreadable. Toast the walnuts separately until fragrant, then chop once cooled.

Fill and Shape the Mini King Cakes

1. Stretch the Dough

Turn the proofed dough out onto a lightly floured surface and gently pat it into a long rectangle about 7 x 30 inches. The dough should feel relaxed and stretchy, so you won’t need much rolling. You’ll mostly gently pat and pull the dough into shape. (See video for action.) If the dough feels too stiff, cover it for a few minutes to allow the gluten to relax , then try again.

2. Fill and Fold

Spread the cinnamon–brown sugar filling evenly over the surface, then sprinkle with toasted walnuts. Lightly brush the long edges with egg wash. Fold each side over the filling to create one long 30-inch pastry log, sealing the filling inside.

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Tip: At this point, you could make one large King Cake by pinching the ends together and forming the 30-inch pastry into an oval ring. Overlap the two ends and brush lightly with egg wash. Make sure the ends are pinched together well or the filling will escape!

3. Divide and Stretch

For the mini cakes, cut the dough into three 10-inch sections. Gently stretch and pat each piece out to about 12 inches, then pinch (pinch pinch well!) the ends together to seal.

4. Shape, Rest, and Bake

Form each piece into a ring, tucking one end slightly under the other for a secure seal. Transfer to a parchment-lined baking sheet, cover loosely, and let rest for 1 hour.

Alternative Baking Method

If you have 6-inch cake pans (or even 6-inch pastry rings), these mini king cakes fit perfectly inside. While the free-form method works beautifully, the cake pan helps maintain a perfectly round shape. In my first test batches, one cake burst slightly and leaked a bit of filling – the pan prevents that and offers extra support.

Simply place the shaped ring inside a greased pan and bake as directed.

Bake the Mini King Cakes

Once the shaped king cakes have finished their final rest, brush them generously with egg wash. This step is important. The egg wash helps the dough bake up shiny, deeply golden, and evenly browned, giving the finished cakes that classic bakery look.

Bake the mini king cakes in a 350°F oven for 30–35 minutes, or until they are puffed, golden, and fragrant. The rings should sound slightly hollow when gently tapped.

Glaze and Sugar the Mini King Cakes

Once the cakes are completely cool, spoon glaze generously over the tops and immediately decorate with purple, green, and gold sanding sugars. Alternating the colors gives each cake that unmistakable Mardi Gras look.

A Short History on the Toy Baby

The tiny plastic baby hidden inside king cake represents good luck and prosperity. Traditionally, whoever finds the baby hosts the next Mardi Gras gathering or provides the next king cake. If you choose to include one, insert it into the bottom of a cooled cake and be sure to warn your guests.

The Mardi Gras season always seems to move faster than expected – a few short weeks of color, celebration, and indulgence before it disappears again. These mini king cakes are my way of savoring it all. Baking three smaller cakes instead of one large cake makes the tradition feel more shareable, and somehow more personal.

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