Mardi Gras Cake

Mardi Gras Cake -

Like with most of my seasonal/Holiday posts, if you want to make this cake, you have like, a day. So get busy! Mardi Gras is tomorrow!

I wanted to make something fun for Mardi Gras, but most of my ideas included variations of King Cake that have already been done before. So I went back to what I originally started this blog for–cake!

This cake is also inspired by Mardi Gras beads. You’ll see what I mean in a minute.

Mardi Gras Cake -

I used a boxed white cake mix for this cake, mainly because I wasn’t sure if the idea I had was going to work out. I don’t know about you, but sometimes I just really can’t stand the thought of wasting sticks of butter, cups of flour and sugar, and multiple eggs. Some of that stuff still goes to waste with a box mix if it doesn’t turn out, but it just felt better somehow.

But back to the point of this cake.

I used classic Mardi Gras colors and sugar sprinkles to decorate this cake on the outside…

Mardi Gras Cake -

And on the inside!

This method is slightly time consuming, which doesn’t really help when you only have one day to make it. Like I said before, I wasn’t even sure it was going to turn out the way I was picturing it, so I’m glad the colors didn’t mix together or turn brown.

It looks a little bit like Mardi Gras-themed camouflage, but hey. Β I’m marking this one as a success.

Mardi Gras Cake -

Mardi Gras Cake

Yield: Four 6 inch cake layers


    for the cake:
  • 1 box white cake mix, plus ingredients on box (or your favorite white cake mix)
  • Yellow food coloring (I used gel food coloring)
  • Green food coloring
  • Purple food coloring
  • 3 squeeze bottles or piping bags
  • buttercream frosting:
  • 1 cup butter, room temp
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • 2 cups powdered sugar


  1. Line 6 inch cake pans with parchment paper and spray with nonstick spray. Preheat oven to 350.
  2. Prepare the cake batter according to the directions on the box. Divide the batter between three bowls. Add one-two teaspoons of yellow food coloring to one bowl, green to another, and purple to another.
  3. Transfer cake batter to squeeze bottles or piping bags with a tiny hole snipped off the end. Pipe lines of batter across the bottom of one pan. Once the bottom layer has been piped, pipe a second layer on top of that with alternating colors. Repeat with the second cake pan.
  4. Hold the cake pans, one at a time, about half an inch from a hard surface, such as your counter, and drop. Repeat a couple times to release air bubbles and make the surface of the batter flat.
  5. Bake for 12 minutes, or until toothpick inserted into the center comes out clean. Let the cake layers cool on a wire rack.
  6. Repeat with the third and fourth layers.
  7. frosting:
  8. Cream butter on medium-high speed until smooth and creamy.
  9. Add vanilla, milk, and half of the powdered sugar. Mix on low speed until mostly combined. Mix on medium speed until completely incorporated.
  10. Repeat with the second half of the powdered sugar.
  11. Frosting cooled cake and enjoy!

Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.

Get to baking!

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