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King Cake Recipe

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3.9 from 34 reviews

This classic King Cake recipe features a soft, enriched yeast dough rolled with a sweet cinnamon sugar filling, braided into a traditional shape, baked until golden brown, and finished with a creamy cream cheese icing and festive colored sugars. Perfect for celebrating Mardi Gras or any special occasion, this cake offers a delightful combination of tender bread and sweet cinnamon filling, topped with vibrant yellow, green, and purple sugars to bring a festive flair.

  • Total Time: 3 hours
  • Yield: 10 servings

Ingredients

Dough

  • 1 cup milk (warm, around 105-110°F)
  • 2 teaspoons active dry yeast
  • 4¼ cup all-purpose flour (fluffed, spooned, leveled)
  • ¼ cup granulated sugar
  • 2 teaspoons salt
  • 2 large eggs
  • 4 tablespoons unsalted butter (softened and cut into small pieces)

Cinnamon Sugar Filling

  • ¾ cup brown sugar (light or dark)
  • 1½ tablespoons ground cinnamon
  • 4 tablespoons unsalted butter (softened)

Cream Cheese Icing

  • 8 ounces cream cheese (softened)
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract (optional)

Decoration

  • Yellow decorating sugar
  • Green decorating sugar
  • Purple decorating sugar
  • King cake baby (optional)

Instructions

  1. Activate the yeast: Sprinkle the active dry yeast over the warm milk (105-110°F) and stir well. Let it sit for 3 to 5 minutes until the yeast dissolves and becomes foamy.
  2. Mix the dry ingredients: In the bowl of a stand mixer, combine all-purpose flour, granulated sugar, and salt. Mix to blend evenly.
  3. Combine dough ingredients: Add the activated yeast mixture and eggs to the flour mixture. Using the dough hook, mix on medium-low speed until the dough starts to come together.
  4. Knead the dough: Increase speed to medium-high and knead until the dough is smooth, supple, and passes the windowpane test, indicating good gluten development.
  5. Incorporate butter: Add the softened butter to the dough and continue mixing on medium speed until fully absorbed. You can help incorporate the butter by briefly kneading by hand before returning to the mixer.
  6. Proof the dough: Shape the dough into a ball and place it in a clean bowl. Cover and let it rise in a warm place until doubled in size, about 1 hour.
  7. Prepare the cinnamon sugar filling: In a bowl, mix together brown sugar and ground cinnamon until well combined. Optionally, whisk the softened butter until pale and fluffy for spreading.
  8. Shape the dough: Punch down the risen dough and fold edges to the center. Roll the dough out on a lightly floured surface into a 13 x 22 inch rectangle.
  9. Apply filling: Spread a thin, even layer of softened butter over the dough, leaving ½ inch border. Sprinkle the cinnamon sugar mixture evenly on top and firmly press it into the butter with your hand.
  10. Form logs: Cut the dough lengthwise into two long rectangles. Roll the top half upwards from the center cut edge toward the clean edge, sealing the seam and ends. Roll the bottom half downwards similarly.
  11. Braid the dough: Twist the two logs together to form a rope, then join the ends to make a circular or oval shape. Place on a parchment-lined sheet pan.
  12. Second proofing: Cover and let the braided dough rise in a warm place or oven with the light on until nearly doubled, about 45 minutes to 1 hour.
  13. Bake the king cake: Preheat oven to 350°F (180°C). Bake the cake for about 30 minutes until golden brown and an internal temperature of 190°F (88°C) is reached.
  14. Cool the cake: Remove the king cake from the oven and let it cool completely on a wire rack before icing.
  15. Make the cream cheese icing: In a stand mixer with paddle attachment, beat softened cream cheese until smooth. Gradually add powdered sugar and mix on medium-low speed until incorporated. Add vanilla extract if using and beat on medium speed for 3-5 minutes until fluffy.
  16. Insert the baby (optional): Carefully poke a hole on the underside of the cooled cake and place the king cake baby inside. Alternatively, place the baby on top of the icing.
  17. Decorate: Spread the cream cheese icing over the top of the cake evenly. Sprinkle decorating sugars in classic Mardi Gras colors — yellow, green, and purple — alternating colors for a festive look.
  18. Serve: Slice the king cake to serve. For optimal texture, briefly microwave individual slices for about 10 seconds before serving to warm slightly.

Notes

  • The windowpane test involves stretching a small piece of dough until it’s translucent without tearing; this ensures proper gluten development.
  • For fluffier butter spread in the filling, whisk softened butter for a couple of minutes until pale.
  • Proofing the dough in a warm environment or an oven with the light on helps achieve consistent rising.
  • Be cautious when serving if inserting the king cake baby; inform guests to avoid choking hazards.
  • Using parchment paper on the baking sheet prevents sticking and makes clean-up easier.
  • The king cake shaping technique may take practice; refer to photos or video tutorials for guidance.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Louisiana Creole

Find it online: https://allyumcooks.com/king-cake-recipe/