Mardi Gras King Bundt Cake Recipe: The Easiest Almond Pound Cake with Bourbon Glaze
Step into the vibrant spirit of Carnival with a dessert that’s as stunning as it is delicious: our Mardi Gras King Bundt Cake. Forget the fuss of traditional King Cakes – this recipe delivers all the festive joy and incredible flavor in a much simpler, yet equally spectacular, form. Imagine a rich, moist almond pound cake, beautifully baked in a crown-shaped bundt pan, then generously draped with a luxurious Bourbon glaze. Each slice promises a soft, tender texture and a crumb that’s absolutely perfect. It’s truly a cake that will steal the show at any Mardi Gras celebration!
This Mardi Gras King Bundt Cake isn’t just another recipe; it’s my celebrated take on the iconic King Cake, designed to be both easier to prepare and absolutely phenomenal in taste. The flavor profile is sheer perfection, making it an instant favorite that will have everyone reaching for another slice. My husband’s reaction sums it up best: “This cake is amazing! It should be in every grocery store, everywhere. Everyone needs to try this cake!”
That kind of enthusiasm speaks volumes! While some might credit the delightful hint of alcohol, it’s truly the harmonious marriage of a perfect pound cake texture with the rich, nutty notes of almond and the warm, distinct kick of whiskey that makes this dessert unforgettable. It’s a celebratory cake that embodies the festive spirit of Mardi Gras without the traditional complexities, offering a shortcut to pure joy.
The Secret to Unforgettable Flavor: Almond and Bourbon
The exquisite almond flavor in this bundt cake is meticulously crafted from a delightful combination of both almond flour and almond extract. This dual approach ensures a deep, authentic almond essence that permeates every bite, setting it apart from other cakes and creating a truly memorable taste experience. And because this cake is designed for Mardi Gras, it wouldn’t be complete without a touch of spirited decadence. Bourbon is thoughtfully incorporated into the cake batter itself, lending a subtle warmth and complexity that enhances the overall richness.
The celebration continues with a generous bourbon whiskey glaze that cascades over the finished crown cake, adding an irresistible boozy sweetness and a beautiful sheen. To top it all off, the cake is adorned with the iconic Mardi Gras trio of purple, yellow (gold), and green sprinkles – symbolizing justice, power, and faith, respectively. This vibrant decoration not only makes the cake visually stunning but also deeply connects it to the rich traditions of the Carnival season. The only thing truly “missing” from this magnificent Mardi Gras King Bundt Cake is the traditional little baby figurine baked inside, but you can always add one if you wish to uphold that fun custom!
Crafting the Perfect Bourbon Glaze (No Stress Allowed!)
Full disclosure: when it comes to the glaze, I often embrace a more spirited and intuitive approach to measurement. For me, it’s less about precise tablespoons and more about achieving that perfect, pourable consistency that will beautifully coat every curve of the bundt cake. I typically start with about a cup of confectioner’s sugar and then, with a playful nod to the festive occasion, begin pouring in the bourbon until it reaches a smooth, luscious drizzle. After all, it’s Mardi Gras, and a little bit of improvisation (and perhaps a splash extra bourbon!) only adds to the fun and the celebratory mood. It’s not meant to be a serious baking endeavor, but rather a joyful act of creation!
This approach ensures a glaze that is rich in flavor and wonderfully adaptable. If you find your glaze a bit too thick to pour elegantly, simply whisk in a tiny bit more bourbon until it loosens up. Conversely, if you get a little heavy-handed with the booze – which, let’s be honest, can happen when you’re caught up in the Carnival spirit – a quick fix is to just add a bit more confectioner’s sugar until you achieve that ideal, smooth consistency that beautifully coats the cake without being too thin or too stiff. The result is always a delightful balance of sweetness and the distinctive warmth of bourbon, making every bite a true indulgence and a perfect complement to the moist almond cake.
Why This King Bundt Cake Will Be Your New Mardi Gras Tradition
Traditional King Cakes, while iconic and deeply rooted in Mardi Gras celebrations, can sometimes be a labor of love involving yeast doughs, multiple proofs, and intricate shaping. Our Mardi Gras King Bundt Cake simplifies the process significantly without compromising on the festive feel or the rich, satisfying taste that defines the season. It’s an almond pound cake at its heart, known for its dense yet tender crumb, making it inherently more forgiving to bake for beginners and seasoned bakers alike. The bundt pan naturally creates a stunning, crown-like shape, eliminating the need for complex braiding or filling techniques, and making it a showstopper with minimal effort.
Furthermore, the thoughtful combination of almond flour and almond extract ensures a deeply aromatic and intensely flavorful cake that stands on its own as a premium dessert. The sophisticated addition of Bourbon, both infused into the batter and generously drizzled in the glaze, elevates the cake with a sophisticated warmth and depth of flavor that truly embodies the celebratory spirit of Mardi Gras. This isn’t just a dessert; it’s an experience, bringing together delicious flavors, beautiful presentation, and a dash of playful indulgence that perfectly captures the essence of Fat Tuesday and the entire Carnival season. It’s a guaranteed crowd-pleaser that will have everyone asking for the recipe!
Essential Tips for Baking a Flawless Bundt Cake
Achieving that perfect, golden-brown bundt cake that effortlessly releases from the pan requires a few key steps and a little patience. First and foremost, pan preparation is paramount. Do not skimp on this crucial step! I highly recommend thoroughly spraying your bundt pan with a high-quality baking spray that contains flour (such as Baker’s Joy or a similar product). Alternatively, you can use the classic method: generously grease the entire interior of the pan with softened butter or shortening, ensuring every crevice, nook, and cranny is coated, and then dust it thoroughly with all-purpose flour. Tap out any excess flour over a piece of parchment paper, leaving behind a fine, even coating. This meticulous preparation creates a non-stick barrier that helps prevent the cake from adhering to the intricate design of the pan.
Secondly, ensure all your cold ingredients, such as butter and eggs, are at room temperature. This is vital because room temperature ingredients emulsify more effectively, creating a smoother, more uniform batter and ultimately contributing to a finer, more tender crumb in the finished cake. When mixing, begin by creaming the softened butter and sugar until the mixture is light, fluffy, and pale yellow. Then, beat in the eggs one at a time, taking care to scrape down the sides of the bowl after every two eggs or so to ensure everything is well incorporated. Add the almond extract with the last egg for even distribution. Finally, be mindful of not overmixing once the flour mixture is added. Overmixing can develop the gluten in the flour, leading to a tough, dry cake. Mix just until the ingredients are combined, and you should be left with a silky, smooth batter ready for the oven.
Mardi Gras King Bundt Cake
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Ingredients
For the Cake:
- 226 g Butter
- 520 g Sugar
- 200 g Eggs
- 1 ½ teaspoon Almond Extract
- 150 g Sour Cream
- 40 g Bourbon or any whiskey
- 3 g Kosher salt
- ¼ teaspoon Baking soda
- 270 g All Purpose Flour
- 170 g Almond Flour meal
For the Glaze:
- 110 g Confectioner’s Sugar
- 3 Tablespoon Bourbon or whiskey
Instructions
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Preheat oven to 325°F convection.
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Prep your Pan: I sprayed my pan with cooking spray and then floured it. Tap the flour around until every inch is covered. Tap out the extra flour onto a piece of parchment on the counter. You should be left with a perfectly floured pan.
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Whisk together flour, almond flour, salt and baking soda. Set aside.
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Whisk together the sour cream and brandy.
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In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar just until a thick paste forms. Beat in the eggs one at a time, scraping down the sides of the bowl after every two eggs or so. Add the almond extract with the last egg
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Switch the mixer to low and then alternately add the flour and sour cream mixture. I don’t wait until all the flour has incorporated until I add the next batch. I just keep adding with two hands. Pro-style. I do stop the mixer to add the last of the sour cream mixture because I like to scrape it all out with a rubber spatula.
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You should have a silky, smooth batter.
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Pour into prepared pan and smooth the top.
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Bake in preheated oven until a cake tester comes out with a few clinging crumbs. This will take about 60-85 minutes depending on your oven. Mine baked for 70 minutes. If you overbake it will be dry. Even that much butter, sugar and sour cream can’t over compensate for overbaking. Just sayin’.
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Let her COOL 20 minutes and then loosen the edges with a paring knife and then turn it out onto a rack. Allow to cool completely.
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Dust with powdered sugar, drowned in glaze or just slice it right up!
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To make the glaze whisk the whiskey into the confectioner’s sugar until it flows freely from the whisk. Add more whiskey to thin it out or, if you get a little heavy handed with the booze {oops!}, then just add more sugar until the perfect consistency is achieved
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Serving Your Festive Mardi Gras Bundt Cake
Once your gorgeous Mardi Gras King Bundt Cake has cooled completely and is adorned with its vibrant glaze and sprinkles, it’s ready to be the star of your celebration! This cake is incredibly versatile and can be enjoyed in many ways. Serve slices alongside a hot cup of coffee for a festive brunch, or as a decadent dessert after a lively Mardi Gras dinner. For an extra touch of indulgence, a scoop of creamy vanilla bean ice cream or a generous dollop of freshly whipped cream makes a wonderful accompaniment. The rich almond flavor and warm notes of bourbon also pair beautifully with a variety of beverages, from a strong espresso to a celebratory cocktail. Don’t forget to cut generous slices – everyone will want a second piece!
Storing Your Mardi Gras Bundt Cake for Lasting Freshness
To keep your Mardi Gras King Bundt Cake as fresh and delicious as possible, proper storage is key. If you happen to have any leftovers (a rare occurrence with this irresistible cake!), wrap individual slices or the entire remaining cake tightly in plastic wrap. You can then place it in an airtight container to prevent it from drying out. At room temperature, the cake will stay wonderfully moist and flavorful for up to 3-4 days. If you wish to extend its shelf life even further, this cake freezes beautifully. Wrap it tightly in plastic wrap, then add an additional layer of aluminum foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before bringing it to room temperature to serve. The glaze might soften slightly upon thawing, but the exquisite flavor will remain superb, ready for another delightful indulgence.
Frequently Asked Questions About Our Mardi Gras King Bundt Cake
Here are answers to some common questions you might have when preparing this delightful and festive Mardi Gras dessert:
Can I make this Mardi Gras King Bundt Cake ahead of time?
Absolutely! This cake is perfect for making in advance, which is ideal for party planning. You can bake the cake itself a day or two before your event. Once it has completely cooled, store it tightly wrapped at room temperature. For the freshest appearance and best texture, I recommend preparing the glaze and decorating the cake closer to serving time, ideally a few hours beforehand.
What kind of Bourbon or whiskey should I use for this recipe?
For the best flavor, choose a Bourbon or whiskey that you genuinely enjoy drinking, as its characteristics will shine through in the cake and glaze. A good mid-range Bourbon will provide a wonderful depth and warmth without being too overpowering. If you prefer a milder flavor, you can reduce the amount slightly in the glaze or opt for a less assertive whiskey. If you want to make this cake entirely alcohol-free, you can substitute the Bourbon with milk, orange juice, or even a non-alcoholic almond extract for the glaze, and simply omit it from the cake batter.
What if I don’t have a crown bundt pan?
No problem at all! While a crown bundt pan certainly adds to the festive “King Cake” aesthetic and symbolism, any standard 9-12 cup bundt pan will work beautifully for this recipe. The most important thing is the delicious almond-bourbon flavor and the moist, tender texture, which will be present regardless of your chosen pan’s shape. Just ensure you properly prepare your specific bundt pan to guarantee an easy release.
Can I add the traditional King Cake baby figurine to this bundt cake?
Yes, you absolutely can! If you wish to incorporate the traditional King Cake baby for that authentic Mardi Gras tradition, simply push the small plastic figurine into the cooled cake from the bottom or side after it has been fully baked and cooled, and before you apply the glaze. It’s important to be sure to inform your guests about the tradition so they know to look out for it and understand its significance!
Why is my bundt cake sticking to the pan?
The most common reasons for a bundt cake sticking to the pan are insufficient pan preparation or not allowing the cake to cool enough before attempting to invert it. To avoid this, ensure you thoroughly grease and flour every single crevice of your bundt pan. After baking, resist the urge to remove the cake immediately. Instead, let the cake cool in the pan for about 15-20 minutes. This crucial cooling period allows the cake to firm up slightly and naturally pull away from the pan’s sides, making it much easier to release cleanly. Never try to remove a hot cake from a bundt pan immediately, as it’s more prone to tearing.
Before You Go: Explore More Delicious Recipes!
I sincerely hope you’ve enjoyed creating and tasting this professionally chef-tested Mardi Gras King Bundt Cake recipe. Its irresistible almond flavor, perfectly moist texture, and delightful Bourbon glaze make it a truly special treat for any occasion, especially during the joyous Carnival season! If you loved this cake and are looking for more delectable baking adventures, I invite you to explore our other delightful cake recipes. You might particularly enjoy my famous applesauce cake, another moist and flavorful favorite that’s perfect for any time of year. Happy baking, and Laissez les bons temps rouler!
