Mardi Gras Pound Cake makes a fantastic dessert for a Mardi Gras celebration. It’s a moist and tender pound cake with a cinnamon flavored swirl and a sugar glaze.
I’ve been to more than a few Mardi Gras parades in New Orleans and you just can’t beat it. The food, the music, the floats, the excitement. It is second to none. As far as Mardi Gras food goes, I’m all about the jambalaya, Muffalettas, and potato salad. King Cake, not so much. I’ve had a few really, really good ones, but a plain King Cake really isn’t my jam.
But I adore any kind of pound cake and this Mardi Gras Pound Cake is a really scrumptious pound cake.
The batter for this Mardi Gras Pound Cake is a typical pound cake batter with no leavener. Whipping the butter and sugar together is what gives this cake lift. Mix each egg in until incorporated, but then mix as little as possible or you will have a flat cake.
The cooking time is just an estimate. It can vary greatly if your oven runs a few degrees hot or cold.
Like all pound cakes, Mardi Gras Pound Cake is good enough for a party, but even better as a snack and perfect with a cup of coffee.
Laissaz les bon temps rouler!
More Mardi Gras Dessert Recipes
Mardi Gras Pound Cake is a tender and moist pound cake with a cinnamon-cream cheese swirl. Decorate with glaze and sprinkles for a festive Mardi Gras treat!
- 1 1/2 cups unsalted butter, softened
- 2 3/4 cups sugar
- 7 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 3 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 cup sour cream
- 6 ounces cream cheese, softened
- 1/2 cup sugar
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 2 cups powdered sugar
- 2 1/2 to 3 tablespoons milk
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- green, purple, and gold sprinkles
Preheat oven to 300 degrees and spray a 15-cup Bundt pan with baking spray with flour.
Using a stand mixer with a paddle attachment, beat butter and sugar until light and fluffy, about 6 to 7 minutes.
Beat in eggs one at a time, scraping down the sides of the bowl several times.
Beat in vanilla extract.
Sift together flour and salt. Add to butter mixture, alternating with sour cream, beating just until combined after each addition.
In a medium bowl, beat cream cheese, 1/2 cup sugar, 2 tablespoons sour cream, and 1 teaspoon vanilla extract until smooth.
Add cinnamon, nutmeg, and 2 tablespoons flour and beat until smooth.
Pour half the batter into prepared Bundt pan. Add cream cheese filling and top with remaining batter. Use a knife to gently swirl together the batter and filling. Note: I didn't do a very good job of swirling mine together and that is ok. It just means the cream cheese is mostly in 1 area.
Bake for 1 hour. Cover loosely with foil and bake another 40 to 50 minutes. Cool in pan for 20 minutes.
Whisk together all ingredients for glaze and drizzle on cake. Decorate with sprinkles.
Recipe adapted from Louisiana Cookin
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