Description
Experience the festive spirit of Mardi Gras with this classic King Cake recipe featuring a soft, sweet yeast dough filled with either rich cinnamon or creamy cream cheese filling. Braided into a beautiful oval shape, baked to a golden brown, and topped with a luscious vanilla-lemon glaze and colorful Mardi Gras sugar, this traditional cake brings vibrant flavor and celebration to any occasion. Perfect for sharing, this King Cake is both a delicious treat and a centerpiece for your festivities.
Ingredients
Scale
Dough
- 1 cup milk
- 1/4 cup salted butter
- 1 1/2 teaspoons salt
- 2/3 cup warm water
- 1/2 cup granulated sugar, divided
- 1 tablespoon active dry yeast
- 2 large eggs, beaten
- 2 teaspoons vanilla extract
- 5 to 5 1/2 cups all-purpose flour (705g to 776g), spooned & leveled
Full Batch Cinnamon Filling Option
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 1/2 cup all-purpose flour (68g)
- 2 teaspoons ground cinnamon
- 4 tablespoons salted butter, melted
Full Batch Cream Cheese Filling Option
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 2 tablespoons salted butter, softened
- 1 teaspoon vanilla extract
Frosting
- 2 cups powdered sugar
- 3 tablespoons milk
- 1 tablespoon salted butter, melted
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Prepare the dough base: Heat the milk and butter together in a microwave-safe bowl for 60-90 seconds until butter is melted. Stir in salt and let the mixture cool to about 120° to 130°F, just warm enough to activate yeast without killing it.
- Activate the yeast: In a separate bowl, combine warm water, 1 tablespoon of sugar, and active dry yeast. Stir gently and allow to rest for 5-10 minutes until the yeast becomes foamy, indicating it is active and ready.
- Mix and knead the dough: Once yeast is foamy, add the warm milk-butter mixture, remaining sugar, beaten eggs, vanilla extract, and one cup of flour. Mix thoroughly, then gradually add the remaining flour while kneading with a dough hook on medium speed for 5 minutes, or by hand for 8-10 minutes until the dough is soft but not sticky and pulls away from the bowl’s sides.
- First rise: Transfer the dough onto a floured surface and knead briefly to form a smooth ball. Lightly oil a clean bowl, place the dough in it, turn once to coat with oil, cover with plastic wrap, and let it rise in a warm spot for 1-2 hours until doubled in size.
- Prepare the fillings: For cinnamon filling, mix brown sugar, granulated sugar, flour, cinnamon, and melted butter until combined. For cream cheese filling, beat cream cheese, powdered sugar, softened butter, and vanilla until smooth. Use half quantities if only filling one cake.
- Shape the cakes: Line two baking sheets with parchment paper. Once dough has doubled, punch it down and divide in half. Roll each half into a 10×16-inch rectangle on a floured surface and cut each rectangle lengthwise to create two long strips. Spread chosen filling evenly over the dough strips, then roll them up tightly into cylinders like cinnamon rolls.
- Braid and second rise: Twist the two filled cylinders together into a rope braid. Transfer to prepared baking sheets, shaping into an oval, pinching ends to seal. Cover lightly with plastic wrap and let rise for 30-45 minutes until puffy.
- Bake the King Cake: Preheat oven to 350°F. Bake the cakes for 25-30 minutes until golden brown and the internal temperature registers 190° to 195°F. Remove from oven and cool completely on wire racks.
- Prepare frosting: Beat powdered sugar, milk, melted butter, lemon juice, and vanilla until smooth and pourable but thick enough to coat.
- Decorate the cake: Insert a plastic baby figurine into each cake by pressing it down to hide inside. Drizzle frosting over the cooled cakes and spread evenly. Immediately sprinkle with purple, green, and gold sugar while frosting is wet to ensure it sticks.
- Serve: Slice and serve. Tradition says whoever finds the baby piece is crowned king or queen for the day, making this a proudly shared celebration dessert.
Notes
- If dough feels too sticky, gradually add up to 1 cup additional flour to achieve a soft, workable dough. The dough should remain light and soft without being overly sticky.
- Store King Cake at room temperature in an airtight container for 2-3 days, or refrigerate up to 1 week. Ensure the cake is well covered to maintain freshness.
- To freeze, wrap the completely cooled cake tightly in plastic wrap and place in an airtight container. Freeze for up to 2-3 months. Thaw on the counter for 2-3 hours before serving.
- A pizza cutter eases dividing dough strips. Rolling pin and parchment paper are essential for rolling and baking.
- For instant yeast, combine instant yeast with 3 cups flour and sugar first, then add liquids and remaining flour. Knead until smooth and soft. Refrigerate for 1 hour until doubled instead of 1-2 hours at room temperature.
- Dough can be prepared a day ahead by refrigerating overnight, then brought to room temperature 1-2 hours before shaping and baking.
- Try various fillings like fruit pie fillings or German chocolate cake frosting for fun variations.
- Colored sugar can be purchased or homemade by mixing granulated sugar with a few drops of food coloring in a sealed jar, shaking until evenly dyed.
Nutrition
- Serving Size: 1 slice (approx. 1/20th of cake)
- Calories: 350
- Sugar: 25g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 55mg
