30 Mardi Gras Cake Treats That Turn Your Table Into a Carnival Float

Mardi Gras is more than a single day—it’s a full season of color, music, and wonderfully indulgent sweets. In Louisiana homes, bakeries, and parade routes, King Cake may be the star, yet there’s a whole court of festive bakes ready to join the party. Below you’ll find thirty tried-and-true recipes that capture the spirit of Carnival. From traditional braided brioche to inventive rum-soaked layer cakes, each entry offers a reason to keep the beads clinking long after the floats roll by.

1. Classic Cinnamon King Cake

This beloved brioche wreath is filled with brown sugar, cinnamon, and butter, then baked until lightly puffed and glossy. Once cooled, a simple powdered-sugar glaze becomes the glue for vibrant sanding-sugar stripes. Tuck the tiny plastic baby under one slice before serving to keep tradition alive. It’s the bake most New Orleanians can spot from a block away.

2. Cream Cheese–Filled King Cake

Swap cinnamon for a tangy stripe of sweetened cream cheese and you’ll win over cheesecake lovers in a heartbeat. The airy dough wraps snugly around the filling, keeping it soft even after a night in the fridge. A touch of lemon zest brightens the richness without straying from tradition. Serve chilled or room temperature for a melt-in-the-mouth experience.

3. Praline Cream King Cake

Pecan pralines are as New Orleans as street brass bands, and this cake puts them front and center. The filling combines chopped pralines with pastry cream, creating an irresistibly nutty custard swirl. After baking, a drizzle of praline sauce doubles down on caramel flavor. One slice rarely feels like enough.

4. Mardi Gras Bundt Cake with Colored Glaze

If braiding dough isn’t in your evening plans, this buttery sour-cream Bundt steps up. The crumb stays tender for days, and a tri-colored powdered-sugar glaze delivers instant Carnival flair. Choose gel food coloring for vivid hues that won’t water down the icing. It’s a bake-ahead superstar for office parties and potlucks.

5. Bananas Foster Upside-Down Cake

The classic tableside flambé becomes weeknight-friendly in cake form. Sliced bananas caramelize in butter, brown sugar, and dark rum, creating a syrupy base that seeps into the vanilla cake above. Flip it out while warm to let glossy caramel cascade down the sides. A dollop of whipped cream nods to the original Brennan’s dessert.

6. Praline Pecan Layer Cake

Brown-butter cake layers stack around silky praline frosting for the ultimate pecan showcase. Toasting the nuts enhances their aroma, while evaporated milk keeps the praline icing lush but sliceable. Garnish with a crown of whole glazed pecans for crunch. It travels well for parade-route picnics.

7. Hurricane Cocktail Poke Cake

This boozy sheet cake channels Pat O’Brien’s famous rum punch. After baking, holes are poked into fluffy white cake and soaked with passion-fruit and dark-rum syrup. Whipped cream topping gets a splash of grenadine for sunset color. Serve chilled for maximum refreshment.

8. Beignet Coffee Cake

Powdered sugar blizzards typically belong to beignets, but here they blanket a tender yeast-raised coffee cake. A ribbon of cinnamon-streusel channels that café-au-lait pairing everyone craves. Bake it in a springform pan for easy slicing. Leftovers reheat beautifully in the microwave for weekday breakfasts.

9. Mardi Gras Velvet King Cake

Purple velvet batter lends dramatic color without relying solely on sanding sugar. Cocoa powder and buttermilk provide classic red-velvet tang, while purple gel dye deepens the hue. A swirl of cream-cheese icing keeps things traditional. It’s the mash-up you never knew you needed.

10. Cajun Spice Hummingbird Cake

Banana-pineapple batter meets a gentle kick of cayenne, smoked paprika, and cinnamon. The warmth is subtle yet unmistakable, balancing the cake’s natural sweetness. Classic tangy frosting cools each bite, while toasted pecans add crunch. It’s a sweet-heat combo worthy of a second line.

11. Pineapple Rum King Cake

Tropical flair arrives via crushed pineapple mixed into a buttery filling, plus a dark-rum glaze that soaks the warm bread. The alcohol cooks off, leaving rich molasses notes behind. Finish with toasted coconut flakes for a beachy crunch. It pairs nicely with a tall glass of iced café au lait.

12. Brown Butter Pecan Sheet Cake

Browning the butter first infuses nutty depth into a simple one-bowl batter. Once baked, the warm cake is flooded with brown-butter frosting that sets into a fudge-like layer. Pecans amplify the aroma and give each slice a praline crunch. It feeds a crowd with minimal fuss.

13. Satsuma Citrus Pound Cake

South Louisiana satsumas lend sweet, seedless juice to this dense yet tender pound cake. Grated zest perfumes the batter, while a simple glaze adds extra shine and moisture. Serve thin slices with afternoon tea or café noir. It also freezes well, making it ideal for make-ahead planning.

14. Chocolate Chicory Coffee King Cake

New Orleans drip coffee often contains roasted chicory, and that bittersweet flavor pairs beautifully with chocolate. Cocoa powder tints the dough, while chicory-brewed espresso enriches the glaze. A dusting of chocolate curls adds café-style elegance. It’s breakfast and dessert all in one.

15. Strawberry Crème Fraîche King Cake

Macerated strawberries produce a vibrant filling without excessive liquid. Crème fraîche folded into the glaze gives subtle tang that balances berry sweetness. Sprinkle with freeze-dried strawberry dust instead of colored sugar for a modern look. It disappears quickly at springtime parades.

16. Bourbon-Caramel Smash Cake

This petite layer cake is sized for intimate gatherings but big on flavor. Rich vanilla sponge soaks up a buttery bourbon syrup before being stacked with extra caramel. Flaky sea salt accents every bite. It’s proof that good things really do come in small packages.

17. Coconut Cream King Cake

Sweetened coconut milk replaces part of the dairy in the dough, lending subtle tropical notes. Inside, a coconut-custard filling stays silky through the bake. For garnish, use unsweetened flakes toasted until golden for color contrast. It feels like a parade on a Caribbean beach.

18. Blackberry Lemon Mardi Gras Layer Cake

Tart lemon sponge and jammy blackberry compote make a color palette that naturally echoes Carnival hues. Swiss meringue buttercream keeps the sweetness refined rather than cloying. Decorate with candied lemon slices for sparkle. It’s a refreshing option after rich king cakes.

19. Sweet Potato Spice King Cake

Mashed roasted sweet potatoes lend moisture and a gorgeous sunset hue to the dough. Cinnamon, nutmeg, and clove echo classic sweet-potato pie flavors. A maple glaze ties everything together. It’s fall comfort wrapped in Mardi Gras colors.

20. Almond Frangipane King Cake

Inspired by French galette des rois, this version swaps cinnamon for almond pastry cream. A splash of orange blossom water adds floral intrigue. Toasted almond slices finish the top for crunch and aroma. Serve slightly warm so the frangipane stays soft.

21. King Cake Cupcake Pull-Apart

Individual cinnamon-swirl cupcakes dress up like a traditional ring, perfect for easy sharing. After baking, a simple drizzle of glaze “glues” them together on a tray. Colorful sugar hides any gaps, making even beginner decorators look pro. Kids especially love claiming their own slice of the ring.

22. Turtle Praline Cheesecake

Creamy cheesecake meets caramel-pecan praline and dark-chocolate stripes. A graham-pecan crust adds extra nuttiness while keeping slices sturdy. Chill overnight for the cleanest cuts. One forkful delivers everything you love about turtle candies in carnival-ready form.

23. Maple Bacon Praline King Cake

Salty-sweet fans, this one’s for you. A maple-bourbon glaze coats the warm cake, then crispy bacon crumbles add smoky crunch. The filling includes brown sugar and chopped candied bacon for double impact. Serve it for brunch alongside strong coffee.

24. Mardi Gras Confetti Sprinkle Cake

Every slice bursts with hidden sprinkles, making it the cake version of a bead toss. Vanilla batter is mixed gently to prevent color bleed, while American buttercream gets matching sugar crystals on the outside. For extra flair, fill the center with more sprinkles that pour out when cut. It’s pure party energy on a plate.

25. Caramelized Apple King Cake

Sautéed apples, brown sugar, and a hint of Calvados create a pie-like filling. As the bread bakes, juices soak into the surrounding dough for built-in sauce. A cider caramel glaze heightens the orchard flavor. Ideal for chilly February parade mornings.

26. Chicory Espresso Tiramisu Layer Cake

Ladyfingers step aside for fluffy sponge soaked in chicory-spiked espresso. Mascarpone frosting stays true to tiramisu roots, while cocoa powder lends the classic finish. Chill the assembled cake for at least four hours to let flavors meld. It offers the jolt needed to keep dancing through midnight balls.

27. White Chocolate Raspberry King Cake

Sweet-tart raspberry jam swirls through the braided dough, meeting pockets of melted white-chocolate chips. After baking, pour a glossy white-chocolate ganache over the cooled cake. Fresh raspberries add color that rivals traditional sugars. Serve slices slightly chilled for clean cuts.

28. Dulce de Leche Braided King Cake

Thick dulce de leche replaces the usual cinnamon spread, offering deep caramel notes with minimal effort. The sticky filling caramelizes along exposed edges for addictive chewiness. A light dusting of powdered sugar keeps the finish simple. It’s a Latin twist perfectly at home on Carnival tables.

29. Lemon Blueberry Bead Cake

Bright lemon zest and juicy blueberries make this quick bread feel like spring in the French Quarter. After glazing, use a spoon to drag colored stripes into bead-like dots for an easy decorative win. Greek yogurt in the batter keeps crumbs tender. Pack slices for parade snacks—they resist crumbling on the go.

30. Gluten-Free Vegan King Cake

Rice-flour blend, aquafaba, and coconut oil join forces to mimic the softness of traditional brioche. Flaxseed “eggs” bind the dough, while almond milk provides richness. A cinnamon-sugar filling stays completely plant-based. Everyone gets a slice of Carnival fun, dietary restrictions or not.