King Cake

King Cake is my go-to when I want to bring authentic Mardi Gras tradition straight to my table without leaving home. This festive dessert is loaded with sweet cinnamon filling, topped with colorful purple, green, and gold sugar, and glazed until perfectly sticky-sweet. I make it for Mardi Gras parties, potlucks, or anytime I'm craving that New Orleans bakery experience. Store it at room temperature for 2 days or refrigerate for up to 5 days, and freeze slices for up to 2 months.

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Prep Time: 30

Cook Time: 30

Rising time: 2 30

Total Time: 3 30

Course: Bread, Breakfast, Dessert

Cuisine: American

Keyword: King Cake

Servings:

Calories: 421kcal

Ingredients

For the Dough:

4 cups all-purpose flour
½ cup sugar
½ cup whole milk warm
2 ¼ teaspoons active dry yeast
½ cup unsalted butter melted
2 large eggs
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

For the Filling:

½ cup brown sugar
1 tablespoon ground cinnamon
4 tablespoons unsalted butter softened

Glaze and Topping:

2 cups powdered sugar
3 tablespoons milk
Purple, green, and gold sanding sugar

US Customary - Metric

Instructions

In a small bowl, combine warm milk, yeast, and 1 tablespoon of the sugar. Let stand for 5 to 10 minutes, or until foamy.
½ cup whole milk, 2 ¼ teaspoons active dry yeast, ½ cup sugar
In a large bowl, whisk together flour, remaining sugar, salt, and cinnamon.
4 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon ground cinnamon
Add eggs, melted butter, and vanilla extract to the flour mixture. Pour in the yeast mixture and knead for 8 to 10 minutes, until the dough is smooth and elastic.
½ cup unsalted butter, 2 large eggs, 1 teaspoon vanilla extract
Place dough in a lightly greased bowl, cover, and let rise for 1 to 2 hours, or until doubled in size.
In a small bowl, mix brown sugar, cinnamon, and softened butter to form a smooth paste.
½ cup brown sugar, 1 tablespoon ground cinnamon, 4 tablespoons unsalted butter
Roll the dough into a 10 by 20-inch rectangle. Spread the filling evenly over the surface.
Roll the dough tightly into a log and shape it into a ring, sealing the ends together. Place on a parchment-lined baking sheet. Cover loosely and let rise for 30 minutes.
Preheat the oven to 375°F (190°C). Bake for 25 to 30 minutes, until golden brown. Allow the cake to cool completely.
Whisk powdered sugar and milk until smooth. Drizzle over the cooled cake and immediately decorate with purple, green, and gold sanding sugar.
2 cups powdered sugar, 3 tablespoons milk, Purple, green, and gold sanding sugar

Notes

Here are my best tips for making perfect King Cake:

Check your yeast: Make sure it foams up in the warm milk before adding it to the flour. If nothing happens after 10 minutes, your yeast might have expired, and you'll need fresh yeast for the dough to rise.
Don't skip the second rise: Let the shaped ring rise for 30 minutes before baking to make it extra fluffy and prevent dense spots. The dough should look puffy and slightly jiggle when gently shaken in the pan.
Seal the ends tightly: Press and pinch where the two ends of the log meet to prevent separation during baking. You can't tuck the seam underneath for a cleaner look.
Cool completely before glazing: If you add the glaze while the cake is warm, it'll melt and run off instead of setting on top. Wait at least 30 minutes after baking.
Add sugar immediately: Sprinkle the purple, green, and gold sanding sugar right after drizzling the glaze so it sticks. If the glaze dries first, the sugar won't adhere properly.
Flash freeze for clean slices: Freeze the whole cake for 1 hour before slicing if you want super clean cuts without the glaze smearing. Then wrap individual slices for longer freezer storage.

Nutrition

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