Boudin King Cake is a fun and tasty twist on the classic Mardi Gras treat. Imagine the flaky, sweet dough of a traditional king cake wrapped around savory boudin sausage—a delicious mix of rice, pork, and spices. It’s a perfect blend of sweet and spicy, soft and slightly crispy, making it a real crowd-pleaser at any party or gathering.
I love how this cake brings together two beloved flavors in one easy-to-share dish. The surprise of biting into that spicy boudin filling inside the familiar king cake dough always gets smiles and questions about where I found such a cool recipe. It feels like a little adventure with every slice, and I find myself wanting to make it again soon after the first time.
One of my favorite ways to enjoy Boudin King Cake is fresh out of the oven, when the dough is warm and soft, and the smoky scent fills the kitchen. It’s great for breakfast, a snack, or even as part of a festive brunch spread. And honestly, it’s perfect for sharing with friends who love something a little different and satisfying at the same time.
Key Ingredients & Substitutions
Flour & Yeast: All-purpose flour is great here for a soft yet sturdy dough. Active dry yeast needs to be fresh for a good rise. If you’re short on yeast, instant yeast works too but use a bit less water.
Boudin Sausage: This is the star filling. If you can’t find boudin, try spicy breakfast sausage or andouille for a similar Cajun flavor. Just remove casings and crumble before mixing.
Rice: Cooked white rice gives the boudin filling texture. You can swap it for brown rice for a nuttier flavor or even cooked quinoa for a twist.
Vegetables: Bell pepper, celery, and green onions add crunch and freshness. I like adding extra green onions on top for a pop of color and mild bite.
Cheese: Cheddar is optional but adds a nice savory touch. Feel free to omit or use pepper jack for a little heat.
Egg Wash & Toppings: Brushing with egg wash gives a shiny, golden crust. Topping with sausage pieces and green onions makes it extra pretty and flavorful.
How Do You Shape and Fill the King Cake So It Bakes Perfectly?
Getting the shape and filling right is key to this cake’s success. Here’s my simple approach:
- Roll your dough into a large rectangle—thin enough to spread filling but not too thin to tear.
- Spread filling evenly but leave 1 inch of border so it doesn’t leak out while baking.
- Roll tightly from one long edge to keep filling inside.
- Form the log into a circle and pinch ends together firmly to seal.
- Cut slits on top, then stuff toppings into those slits—this helps steam escape and adds flavor.
- Brush with egg wash for a nice golden crust.
These steps keep the cake pretty and prevent messy leaks, giving you a beautiful, tasty result everyone will love.
Equipment You’ll Need
- Large mixing bowl – perfect for mixing and proofing the dough.
- Rolling pin – helps you roll out the dough evenly for easy filling and shaping.
- Baking sheet lined with parchment paper – keeps the king cake from sticking and makes cleanup easy.
- Sharp knife or kitchen scissors – great for cutting slits on top of the dough to add toppings.
- Pastry brush – useful for brushing the egg wash to get a glossy, golden crust.
Flavor Variations & Add-Ins
- Swap boudin for crumbled spicy breakfast sausage if you want an easier-to-find filling with a similar kick.
- Add some diced jalapeños or hot sauce to the filling for an extra spicy version.
- Mix in shredded pepper jack or smoked gouda cheese for a smoky, cheesy twist.
- Include chopped cooked mushrooms or spinach in the filling for added texture and a touch of earthiness.
How to Make Boudin King Cake
Ingredients You’ll Need:
For the Dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 tsp salt
- 1/2 cup whole milk, warmed
- 1/4 cup water, warmed
- 1/4 cup unsalted butter, melted
- 3 large eggs
For the Boudin Filling:
- 1 lb cooked boudin sausage, casing removed and crumbled
- 1/2 cup cooked white rice
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 1/4 cup chopped green onions
- 1/4 cup grated cheddar cheese (optional)
- 1 tsp Cajun or Creole seasoning
- 1/2 tsp garlic powder
- Salt and pepper to taste
For the Topping:
- 1 egg, beaten (for egg wash)
- 1/4 cup chopped green onions
- 1/4 cup diced cooked andouille or smoked sausage
- Optional: hot sauce for drizzling
How Much Time Will You Need?
This recipe takes about 15 minutes of active prep, 1 to 1.5 hours for the dough to rise, and 30 to 35 minutes to bake. So plan for roughly 2 hours from start to finish including the resting time.
Step-by-Step Instructions:
1. Prepare the dough:
In a large mixing bowl, combine 2 cups of the flour, sugar, yeast, and salt. In another bowl, whisk together the warm milk, water, melted butter, and eggs. Gradually add the wet ingredients to the dry mix, stirring until combined. Then slowly add the remaining flour until a dough ball forms. Turn it onto a floured surface and knead for 6-8 minutes until smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
2. Prepare the filling:
Mix the crumbled boudin, cooked rice, bell pepper, celery, green onions, cheddar cheese if using, Cajun seasoning, garlic powder, salt, and pepper in a bowl. Taste and adjust seasoning as needed.
3. Shape the king cake:
Preheat the oven to 350°F (175°C). Punch down the risen dough and roll it on a lightly floured surface into a 12×16 inch rectangle. Spread the filling evenly over the dough, leaving a 1-inch border around the edges. Starting from one long side, roll the dough tightly into a log. Shape the log into a ring and pinch the ends to seal. Place it on a baking sheet lined with parchment paper.
4. Add toppings and finish prep:
Cut deep slits about 1-2 inches apart along the top of the ring. Press diced smoked sausage and chopped green onions into the slits and on top. Brush the entire ring with beaten egg for a shiny, golden crust.
5. Bake:
Bake for 30-35 minutes until golden brown and cooked through. Remove from the oven and let cool slightly.
6. Serve:
Slice and enjoy warm. Optionally, drizzle with hot sauce or serve it on the side for extra kick. This savory king cake is great for Mardi Gras or any fun gathering!
Can I Use Frozen Boudin for the Filling?
Yes! Just make sure to fully thaw the boudin in the fridge overnight and cook it beforehand. Remove the casing and crumble it well before mixing with the other filling ingredients.
Can I Make the Dough Ahead of Time?
Absolutely. You can prepare the dough a day in advance and refrigerate it tightly covered. Let it come to room temperature before shaping and filling for best results.
How Should I Store Leftovers?
Wrap any leftover boudin king cake tightly with plastic wrap or place in an airtight container. Store in the fridge for up to 3 days. Reheat slices in the oven or microwave until warmed through.
Can I Substitute the Boudin with Another Sausage?
Definitely! Andouille or spicy breakfast sausage work well as alternatives. Just remove casings and crumble before mixing into the filling.
