Boudin King Cake

Boudin King Cake is a fun twist on the classic Mardi Gras treat, mixing the spicy goodness of boudin sausage with the sweet, doughy delight of king cake. Imagine warm,…

By Alina • December 27, 2025 • Reading time: 7 min

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Boudin King Cake is a fun twist on the classic Mardi Gras treat, mixing the spicy goodness of boudin sausage with the sweet, doughy delight of king cake. Imagine warm, flaky pastry wrapped around a flavorful blend of rice, pork, and spices that make boudin so irresistible. This cake brings together a wonderful mix of texture and taste that’s both comforting and a little surprising.

I love how this recipe combines two Southern favorites into one showstopper. It’s perfect for sharing at a party or making for a cozy weekend treat. I usually serve it warm, right out of the oven, when the boudin filling is at its best—rich, spicy, and just a little messy (in the best way). It’s fun to grab a slice, breaking the tender crust, and enjoying that mix of sweet and savory flavors that keep you coming back for more.

This cake also makes a great conversation starter! I’ve shared it with friends who swear by traditional king cake, and they’re always curious to try this savory version. It’s a playful way to mix up the usual holiday treats and bring a little Cajun flair to your table. If you’re like me and love a good foodie twist, this Boudin King Cake is definitely worth making and sharing.

Key Ingredients & Substitutions

Boudin sausage: This is the star of the filling, giving a spicy, smoky flavor with rice and pork. If you can’t find boudin, try spicy breakfast sausage mixed with cooked rice as an easy swap.

Yeast dough: The dough is soft and slightly sweet, like a traditional king cake. You can substitute with store-bought brioche dough for a quicker option if time is tight.

Cheddar cheese: Sharp cheddar adds a nice punch. Feel free to use pepper jack for extra heat or a milder mozzarella if you prefer a smoother taste.

Butter and eggs: These enrich the dough, making it tender and golden. Using room temperature ingredients helps the dough rise better.

Colored sugar pearls: These bright decorations give the cake its Mardi Gras look. If you don’t have these, colored sanding sugar or small candy beads work well.

How Do You Shape and Cut the Dough Ring Without It Tearing?

Shaping the dough into a perfect ring and making those delicious slits can feel tricky, but here’s what works for me:

• Roll the dough evenly to about the same thickness to avoid thin spots that tear easily.
• When rolling into a log, keep it tight but don’t stretch the dough too much.
• Pinch the ends firmly to seal so the filling stays inside while baking.
• Use kitchen shears for the cuts instead of a knife for more control.
• Cut gently and only about half an inch deep—don’t slice all the way through to keep the ring stable.

Taking these steps helps the cake hold its shape and bake evenly while showing off those pretty cheesy, boudin-filled slices.

Equipment You’ll Need

• Large mixing bowl – perfect for mixing and proofing your dough comfortably.
• Kitchen scale or measuring cups – to get your ingredients just right for great dough.
• Rolling pin – essential for rolling out your dough evenly to the right size.
• Kitchen shears or sharp knife – helps make clean, even cuts on the dough without tearing.
• 10-inch round cake pan – shapes the dough into a perfect ring and holds it during baking.
• Baking sheet or parchment paper – keeps your workspace clean and helps transfer the dough easily.

Flavor Variations & Add-Ins

• Use spicy Andouille sausage instead of boudin for a smoky, bold flavor kick.
• Add chopped bell peppers or jalapeños to the filling for a fresh, crunchy bite.
• Swap sharp cheddar for pepper jack cheese for a bit of creamy heat.
• Mix in fresh herbs like chopped parsley or green onions to brighten the filling.

Boudin King Cake

Ingredients You’ll Need:

For the Dough:

• 1 cup warm whole milk (about 110°F)
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/4 cup granulated sugar
• 4 cups all-purpose flour, plus extra for dusting
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3 large eggs

For the Filling:

• 1 pound boudin sausage (casing removed and crumbled)
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons chopped green onions (optional)
• 2 tablespoons cream cheese, softened (optional, for creaminess)

For the Topping:

• 1 egg (for egg wash)
• 1/4 cup grated Parmesan cheese
• 1/4 cup crumbled cooked bacon or additional crumbled boudin (optional)
• Colored sugar pearls or Mardi Gras beads candy for decoration (purple, green, and gold)

How Much Time Will You Need?

This recipe requires about 2 1/2 hours total. You’ll spend around 20–30 minutes preparing the dough and filling, plus about 1–1 1/2 hours for the dough to rise in two stages. Baking takes another 25–30 minutes, and you’ll want to allow a few minutes for cooling and decorating.

Step-by-Step Instructions:

1. Prepare the Dough:

Mix warm milk, yeast, and 1 tablespoon sugar in a small bowl. Let it sit for 5 to 10 minutes until foamy. In a large bowl, combine flour, remaining sugar, and salt. Add softened butter, eggs, and yeast mixture, then stir until a soft dough forms. Knead on a floured surface for 8 to 10 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1 1/2 hours until doubled.

2. Prepare the Filling:

While dough rises, crumble boudin sausage into a pan over medium heat. Cook until warmed and slightly browned. Remove from heat, then stir in cheddar cheese, green onions, and cream cheese if you choose. Let the filling cool a bit.

3. Assemble the King Cake:

After dough has risen, punch it down gently and roll onto a floured surface into a 12×16 inch rectangle. Spread the boudin filling evenly across the dough, leaving a small border on one long edge. Starting from the opposite long edge, roll dough tightly into a log. Pinch the seam and ends to seal. Place the log in a greased 10-inch round pan, shaping it into a ring. Use kitchen shears or a sharp knife to make evenly spaced cuts about 1 to 1.5 inches apart, slicing halfway down but not through.

4. Second Rise:

Cover the dough ring loosely with plastic wrap or a towel. Let it rise again for 30 to 45 minutes until puffy.

5. Bake:

Preheat oven to 350°F (175°C). Beat egg with 1 tablespoon water and brush it over the dough. Sprinkle Parmesan cheese and crumbled bacon or extra boudin on top, especially in the slits. Bake for 25 to 30 minutes until golden brown and cooked through.

6. Decorate and Serve:

Let the cake cool slightly before sprinkling colorful purple, green, and gold sugar pearls or Mardi Gras candy beads on top for a festive touch. Serve warm or at room temperature, slicing to enjoy the spicy boudin filling with the rich, tender dough.

Can I Use Frozen Boudin for This Recipe?

Yes! Just be sure to thaw the boudin completely in the refrigerator overnight before cooking. Pat it dry if needed to prevent extra moisture in the filling.

Can I Make the Dough Ahead of Time?

Absolutely. You can prepare the dough and let it rise, then refrigerate it overnight. Bring it back to room temperature before shaping and assembling the cake.

How Should I Store Leftovers?

Store any leftover boudin king cake in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in the oven or microwave to keep the dough soft and the filling warm.

Can I Substitute Other Sausages for Boudin?

Yes, spicy Andouille or Cajun sausage work well as flavorful alternatives. You can also mix cooked rice with a spicy breakfast sausage if you want a closer texture to traditional boudin.