Boudin King Cake

Boudin King Cake is a fun twist on a classic Mardi Gras treat. It combines the spicy, smoky flavors of boudin sausage with the sweet, colorful dough of a traditional…

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

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Boudin King Cake is a fun twist on a classic Mardi Gras treat. It combines the spicy, smoky flavors of boudin sausage with the sweet, colorful dough of a traditional king cake. The dough is soft and fluffy, and when you bite into it, you get a little surprise with that tasty, savory filling inside.

I love making this for gatherings because it’s something unexpected that always gets people talking. It’s like having the best of both worlds—sweet and savory in one bite! I usually serve it warm, fresh out of the oven, so the boudin stays juicy and the dough is perfectly soft. Plus, it’s pretty easy to slice and share, which makes it great for parties.

If you’ve ever been to Louisiana, you know how much everyone loves boudin and king cake, so this recipe really captures a bit of that festive spirit. It’s a great way to bring some local flavor and celebration vibes right to your home kitchen. Give this a try, and you might just find a new favorite way to enjoy king cake!

Key Ingredients & Substitutions

Flour & Yeast: All-purpose flour works great for a soft dough. If you want a lighter texture, try bread flour. Active dry yeast is best for steady rising, but instant yeast works too—just add it directly to the flour.

Boudin Sausage: This adds the signature Cajun flavor. If you can’t find boudin, try spicy breakfast sausage or a mix of cooked pork with Cajun spices. Just make sure it’s fully cooked before using.

Cream Cheese & Cheddar: Cream cheese keeps the filling creamy, while cheddar adds sharpness. Feel free to swap cheddar with Monterey jack or mozzarella for a milder flavor.

Bacon or Andouille Topping: Bacon brings crunch and smoky flavor, but andouille sausage is a nice spicy alternative if you want deeper Cajun taste.

How Do You Make the Dough Soft and Fluffy Every Time?

Getting the dough light and airy is key for the perfect king cake. Here’s what helps:

• Use warm milk and water around 110°F — too hot can kill the yeast, too cold slows it down.
• Let the yeast proof until foamy; this shows it’s alive and ready to work.
• Knead the dough well for about 8-10 minutes to develop gluten, which gives structure and chewiness.
• Let the dough rise in a warm, draft-free spot until doubled. Cover it so it doesn’t dry out.
• After shaping, don’t skip the second rise. It puffs up the dough again for softness and good oven spring.

Following these steps will give you that perfect soft but sturdy dough that holds the yummy filling and looks beautiful once baked.

Equipment You’ll Need

• Large mixing bowl – perfect for mixing and letting your dough rise comfortably.
• Wooden spoon or dough hook – makes stirring and kneading dough easier without a mess.
• Rolling pin – helps you roll out the dough evenly for a neat filling layer.
• Baking sheet lined with parchment paper – keeps the king cake from sticking and makes cleanup simple.
• Sharp knife – good for slicing the finished cake cleanly and safely.
• Kitchen towel or plastic wrap – to cover the dough while it rises and keep it from drying out.

Flavor Variations & Add-Ins

• Swap boudin for spicy andouille sausage for a different Cajun kick with a firmer texture.
• Add chopped bell peppers or jalapeños into the filling for extra color and a mild spicy bite.
• Mix in shredded pepper jack cheese instead of cheddar for a creamier, slightly spicy flavor.
• Top with green onions and a sprinkle of smoked paprika for a smoky flair that pairs well with the cheese.

How to Make Boudin King Cake?

Ingredients You’ll Need:

For the Dough:

• 3 ½ cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• ½ cup warm milk (about 110°F)
• ¼ cup granulated sugar
• ¼ cup unsalted butter, softened
• 2 large eggs
• 1 tsp salt
• ¼ cup warm water
• 1 tsp vanilla extract (optional)

For the Filling:

• 1 lb boudin sausage (casings removed)
• 1 cup cream cheese, softened
• 1 cup shredded cheddar cheese (or a cheese blend)
• 2 tbsp chopped green onions

For the Topping:

• ½ cup crumbled cooked bacon or andouille sausage
• ½ cup shredded cheddar cheese
• 2 tbsp chopped green onions
• Optional: ½ cup cheese crumble (panko mixed with cheese and butter)

How Much Time Will You Need?

This recipe takes about 20 minutes for preparation, plus 1 to 1 ½ hours for the first dough rise, 30 to 45 minutes for the second rise, and 25 to 30 minutes baking time. So, in total, plan for roughly 2.5 to 3 hours including rising and baking.

Step-by-Step Instructions:

1. Prepare the Dough:

In a small bowl, dissolve the yeast in warm water with a pinch of sugar. Let it sit for 5-10 minutes until foamy, showing the yeast is active. In a large bowl, combine flour, sugar, and salt. Add softened butter, eggs, warm milk, vanilla extract, and the yeast mixture. Mix until the dough comes together and feels sticky. Knead the dough on a floured surface for 8-10 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 ½ hours, until it doubles in size.

2. Make the Filling:

Remove the casing from the boudin sausage and crumble the meat in a bowl. Add softened cream cheese, shredded cheddar cheese, and chopped green onions. Mix well to create a creamy and savory filling.

3. Assemble the Cake:

Once the dough has risen, punch it down to release the air. Roll it out on a floured surface into a 12 x 18 inch rectangle. Spread the boudin filling evenly over the dough, leaving a small border around the edges. Starting with the longer side, roll the dough tightly into a log and pinch the seam to seal. Shape the log into a ring and pinch the ends together securely.

4. Second Rise:

Place the ring on a baking sheet lined with parchment paper. Cover it loosely with a kitchen towel and let it rise for about 30 to 45 minutes until puffy.

5. Add the Topping:

Preheat your oven to 350°F (175°C). Sprinkle the top of the ring with crumbled cooked bacon or andouille sausage, shredded cheddar cheese, chopped green onions, and cheese crumble if using.

6. Bake:

Bake in the preheated oven for 25 to 30 minutes, or until the cake is golden brown and the cheese topping is melted and bubbly.

7. Cool and Serve:

Allow the Boudin King Cake to cool slightly before slicing. It’s best served warm to enjoy the melty, savory filling and the soft, fluffy dough in every bite.

Can I Use Frozen Boudin for This Recipe?

Yes, you can! Just make sure to thaw the boudin completely in the refrigerator overnight before removing the casing and preparing the filling. This helps maintain the best texture and flavor.

Can I Make the Dough Ahead of Time?

Absolutely! You can prepare the dough the night before and let it rise slowly in the fridge overnight. Bring it to room temperature before rolling and assembling the cake.

How Should I Store Leftovers?

Store any leftovers in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate and reheat gently in the oven to keep the dough soft and the filling warm.

Can I Substitute the Cheese or Sausage?

Yes! Feel free to use your favorite cheeses like Monterey Jack or pepper jack for a different flavor, and swap boudin with spicy andouille sausage if preferred. Just ensure the sausage is fully cooked before filling.