The Ultimate King Cake Recipe You Need to Try

King Cake brings joy to the table during Mardi Gras season with its soft, sweet dough and colorful sugar topping. This festive cake combines the best elements of a cinnamon roll and a coffee cake, twisted into a ring that symbolizes unity. The traditional purple, green, and gold sugars represent justice, faith, and power. Hidden inside is a small plastic baby, bringing good luck to whoever finds it in their slice. This recipe creates a King Cake that balances sweetness with a hint of cinnamon and vanilla, resulting in a treat that both kids and adults will love during Carnival season.

Reasons to Try King Cake

King Cake offers more than just a sweet treat – it brings tradition and celebration to your table. The soft, brioche-like dough provides a perfect canvas for the cinnamon filling, creating layers of flavor in each bite. The cream cheese filling adds richness that balances the sweetness of the icing and colored sugars.

This recipe creates a cake with a tender crumb and a slightly crisp exterior. The cinnamon filling caramelizes slightly during baking, creating pockets of gooey goodness throughout the cake. The colorful sugar topping not only looks festive but adds a pleasant crunch to contrast with the soft dough.

Making King Cake at home allows you to participate in Mardi Gras traditions, even if you live far from New Orleans. It makes a great centerpiece for gatherings and creates lasting memories as friends and family search for the hidden prize.

Where did King Cake come from?

King Cake traces its origins to European customs that traveled to America. The cake connects to the Christian celebration of Epiphany (January 6th), which marks the arrival of the three kings to visit baby Jesus. French settlers brought this tradition to Louisiana in the 1700s, where it evolved into an important part of Mardi Gras celebrations.

The New Orleans version developed its distinctive oval shape, sweet filling, and colored sugars over time. The hidden bean or coin (now typically a plastic baby) represents good fortune. By the 20th century, King Cake had become firmly established as the official dessert of Carnival season, starting on January 6th and continuing until Fat Tuesday, the day before Lent begins.

Ingredients Notes

For the dough:

• All-purpose flour: Creates the structure of the cake. Unbleached works best for flavor.
• Active dry yeast: Provides the rise. Make sure it’s fresh for best results.
• Granulated sugar: Adds sweetness and helps feed the yeast.
• Unsalted butter: Adds richness to the dough. Use high-quality butter for best flavor.
• Eggs: Provide structure and richness. Room temperature eggs incorporate better.
• Whole milk: Adds moisture and fat. The fat content helps create a tender crumb.
• Vanilla extract: Enhances flavor. Pure vanilla extract offers the best taste.

For the filling:

• Brown sugar: Creates a caramel-like flavor when baked with cinnamon.
• Ground cinnamon: The star spice that gives King Cake its signature flavor.
• Cream cheese: Use full-fat cream cheese at room temperature for the smoothest filling.

For decoration:

• Powdered sugar: Creates a smooth, sweet glaze.
• Purple, green, and gold sanding sugar: Traditional Mardi Gras colors. Look for food-grade colored sugars.
• Plastic baby figurine: Traditional surprise to hide in the cake after baking.

How to Make King Cake

For the Dough:

1. Warm 1 cup milk to about 110°F (slightly warm to touch).
2. Add 2¼ teaspoons active dry yeast and 1 tablespoon sugar to the warm milk. Stir and let sit for 5-10 minutes until foamy.
3. In a large bowl, mix 4 cups all-purpose flour with ½ cup granulated sugar and 1 teaspoon salt.
4. Add the yeast mixture, 2 beaten eggs, 1 teaspoon vanilla extract, and ⅓ cup melted butter to the flour mixture.
5. Mix until a dough forms, then transfer to a floured surface.
6. Knead the dough for 8-10 minutes until smooth and elastic.
7. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1-1½ hours until doubled in size.

For the Filling:

1. Mix 1 cup brown sugar with 2 tablespoons ground cinnamon.
2. In a separate bowl, beat 8 ounces softened cream cheese with ¼ cup granulated sugar until smooth.

Assembly:

1. Punch down the risen dough and roll it out on a floured surface to form a 24×12 inch rectangle.
2. Spread the cream cheese mixture evenly over the dough, leaving a 1-inch border.
3. Sprinkle the cinnamon-sugar mixture over the cream cheese layer.
4. Starting from the long side, roll the dough into a log.
5. Bring the ends together to form a ring, pinching the seams to seal.
6. Place the ring on a parchment-lined baking sheet, cover, and let rise for 30 minutes.
7. Preheat the oven to 350°F.
8. Bake for 25-30 minutes until golden brown.
9. Allow the cake to cool completely before decorating.

For the Icing:

1. Mix 2 cups powdered sugar with 2-3 tablespoons milk and ½ teaspoon vanilla extract until smooth.
2. Drizzle the icing over the cooled cake.
3. Immediately sprinkle with alternating sections of purple, green, and gold sanding sugar.
4. Insert the plastic baby from the bottom of the cake after it’s completely cooled.(Optional)

What You Must Know About King Cake

The dough requires proper kneading to develop the gluten, which gives the cake its soft, bread-like texture. Under-kneading results in a dense cake, while over-kneading makes it tough.

Temperature plays a crucial role in yeast activation. Milk that’s too hot will kill the yeast, while milk that’s too cool won’t activate it properly. Aim for around 110°F – warm but not hot to the touch.

The traditional plastic baby should never be baked inside the cake, as it could melt or cause injury. Always insert it after baking and cooling.

The colored sugars represent specific Mardi Gras symbolism: purple for justice, green for faith, and gold for power. Applying them in the correct order (purple, green, gold) honors the tradition.

Helpful Tips

For the softest texture, avoid adding too much flour during kneading. The dough should be slightly tacky but not sticky.

Let the cream cheese filling come to room temperature before spreading. This makes it easier to work with and prevents tearing the dough.

If your kitchen is cool, create a warm environment for rising by preheating your oven to its lowest setting, then turning it off and placing the covered dough inside.

To get even sections of colored sugar, first map out six sections on the iced cake using toothpicks as guides, then alternate colors in each section.

For a more defined ring shape, place a greased ramekin or circular cookie cutter in the center of your baking sheet before arranging the dough ring around it.

Apply the icing while the cake is slightly warm for better absorption, but add the colored sugar immediately after the icing while it’s still wet.

Variations and Substitutions

Fillings: Try different fillings such as apple cinnamon, chocolate, or praline pecan for a unique twist.

Gluten-Free Option: Substitute the all-purpose flour with a cup-for-cup gluten-free flour blend. Add 1 teaspoon of xanthan gum if your blend doesn’t include it.

Dairy-Free Alternative: Replace butter with coconut oil and milk with almond or oat milk. Use dairy-free cream cheese for the filling.

Quick Version: In a time crunch, use refrigerated cinnamon roll dough formed into a ring as a base, then add traditional King Cake toppings.

Flavor Boosters: Add 1 teaspoon of orange zest to the dough for a citrus note that complements the traditional flavors.

Individual King Cakes: Divide the dough into 12 portions and make mini king cakes, perfect for serving individuals without cutting.

Serving Suggestions for King Cake

Serve King Cake with strong coffee, preferably chicory coffee or café au lait, to balance the sweetness.

For a true New Orleans experience, pair with a cup of hot chocolate during breakfast or brunch.

Cut the cake with a serrated knife to preserve the shape and decorations.

Warm individual slices for 10-15 seconds in the microwave just before serving to restore the fresh-baked softness.

Present the cake on a round platter with Mardi Gras beads and doubloons surrounding it for a festive display.

When serving to guests, explain the tradition of the hidden baby and that the person who finds it brings the King Cake to the next gathering.

Storage

Store the King Cake in an airtight container at room temperature for up to 2 days.

For longer storage, refrigerate for up to 5 days. The cream cheese filling makes refrigeration necessary after the first day.

Freeze individual slices wrapped in plastic wrap and aluminum foil for up to 3 months.

Frequently Asked Questions about King Cake

The Ultimate King Cake Recipe You Need to Try

Make the perfect King Cake with our easy recipe featuring cream cheese filling and traditional Mardi Gras colors. This king cake recipe brings New Orleans right to your kitchen!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Resting Time 2 hours hrs

Total Time 3 hours hrs

Course Appetizer, Breakfast

Cuisine American, New Orleans

Servings 12 servings

Calories 382 kcal

Ingredients

  

• 4 cups all-purpose flour
• 2¼ teaspoons active dry yeast 1 standard packet
• ½ cup granulated sugar plus 1 tablespoon for activating yeast
• 1 teaspoon salt
• 1 cup whole milk warmed to 110°F
• ⅓ cup unsalted butter melted
• 2 large eggs beaten
• 1 teaspoon vanilla extract
• 8 ounces cream cheese softened
• ¼ cup granulated sugar for filling
• 1 cup brown sugar
• 2 tablespoons ground cinnamon
• 2 cups powdered sugar
• 2-3 tablespoons milk for icing
• ½ teaspoon vanilla extract for icing
• Purple green, and gold sanding sugar
• 1 plastic baby figurine

Instructions

 

• Warm milk to 110°F and add yeast with 1 tablespoon sugar. Let sit until foamy, about 5-10 minutes.
• In a large bowl, combine flour, remaining sugar, and salt.
• Add yeast mixture, eggs, vanilla, and melted butter to the dry ingredients.
• Mix until a dough forms, then transfer to a floured surface.
• Knead dough for 8-10 minutes until smooth and elastic.
• Place in a greased bowl, cover, and let rise in a warm place for 1-1½ hours.
• Prepare filling by mixing brown sugar with cinnamon.
• Beat cream cheese with sugar until smooth for the cream cheese filling.
• Punch down risen dough and roll into a 24×12 inch rectangle.
• Spread cream cheese mixture over dough, leaving a 1-inch border.
• Sprinkle cinnamon-sugar mixture over cream cheese.
• Roll dough from long side to form a log.
• Form into a ring, pinching seams to seal.
• Place on a parchment-lined baking sheet, cover, and let rise for 30 minutes.
• Preheat oven to 350°F.
• Bake for 25-30 minutes until golden brown.
• Cool completely.
• Mix powdered sugar, milk, and vanilla to make icing.
• Drizzle icing over cooled cake.
• Immediately sprinkle with alternating sections of colored sugar.
• Insert plastic baby from bottom of cake after cooling.(Optional)

Notes

Nutrition Facts (Per Serving)

Based on 12 servings:

• Calories: 385
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 75mg
• Sodium: 220mg
• Total Carbohydrates: 60g
• Dietary Fiber: 2g
• Sugars: 32g
• Protein: 6g

Note: This King Cake contains eggs and dairy products. Those with allergies or dietary restrictions should consider the substitutions suggested in the variations section.

Mardi Gras, Fat Tuesday, Carnival, New Orleans dessert, festive cake, cinnamon roll cake, holiday baking

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