King Cake Recipe: Festive and Buttery

Introduction

King Cake is a festive, buttery Mardi Gras tradition, perfect for Carnival celebrations, parties, or Fat Tuesday. This classic Louisiana-style recipe, featuring a soft brioche ring filled with cinnamon-sugar (or cream cheese) and topped with purple, green, and gold sugar, delivers sweet flavor with colorful charm. Presented on a white ceramic platter, optionally garnished with a plastic baby and Mardi Gras beads, this King Cake offers a joyful, appetizing aesthetic that elevates any table. This recipe provides a simple oven method with pantry staples, adaptable for dietary preferences, ideal for home cooks seeking a go-to celebration cake that brings lively, crowd-pleasing charm to any occasion.

Ingredients

For the King Cake Dough:

• 1 cup warm milk (110°F)
• 2¼ tsp instant yeast (1 packet)
• ½ cup granulated sugar
• ½ cup (1 stick) unsalted butter, melted
• 3 large eggs, room temperature
• 1 tsp kosher salt
• 1 tsp vanilla extract
• 4–4½ cups all-purpose flour

Cinnamon Filling:

• ½ cup brown sugar
• 2 tbsp ground cinnamon
• ¼ cup (½ stick) unsalted butter, softened

Icing and Decor:

• 2 cups powdered sugar
• 2–3 tbsp milk
• 1 tsp vanilla extract
• Purple, green, and gold sanding sugar
• Plastic baby (inserted after baking)

Serving:

• Optional: Mardi Gras beads, extra colored sugar
• Suggested Accompaniments: Coffee, chicory café au lait
• Suggested Pairings: Milk, champagne
• Suggested Aesthetic: Serve on a white ceramic platter
• Suggested Equipment: Stand mixer, baking sheet

Step-by-Step Process

1. Activate Yeast: In a stand mixer bowl, combine warm milk, yeast, and 1 tbsp sugar. Let it sit for 5 minutes until foamy.
2. Mix Dough: Add remaining sugar, melted butter, eggs, salt, and vanilla. Mix on low with the dough hook. Add 4 cups of flour gradually. Knead on medium-low 6–8 minutes until smooth and elastic—dough will be soft and slightly sticky. Add up to ½ cup more flour if needed.
3. First Rise: Transfer to a greased bowl. Cover with plastic. Let rise in a warm spot for 60–90 minutes until doubled.
4. Make Filling: Mix brown sugar and cinnamon. Set aside with softened butter.
5. Shape Ring: Punch down dough. On a floured surface, roll into a 16×20-inch rectangle. Spread softened butter evenly. Sprinkle cinnamon-sugar mixture. Roll tightly from the long side into a log. Pinch seam. Form into a ring on a parchment-lined baking sheet; pinch ends together.
6. Second Rise: Cover loosely. Let rise 30–45 minutes until puffy.
7. Bake to Golden: Preheat oven to 350°F. Bake 25–30 minutes until deep golden. Cool completely on the rack—hot cake melts icing.
8. Ice and Decorate: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake. Immediately sprinkle purple, green, and gold sugar in sections. Insert plastic baby from underside (tradition).
9. Serve: Transfer to a white ceramic platter. Let the good times roll!

Tips for Better King Cake

• Warm milk 110°F—activates yeast
• Knead until smooth—soft texture
• Cool fully before icing—no melting
• Insert baby after baking—safety
• Presented on a white ceramic platter to showcase the colors
• Make 1 day ahead—flavor deepens
• Freeze un-iced up to 1 month
• Enhance aesthetic: drizzle icing in a zigzag

Variations and Customization

• Cream Cheese Filling: Spread 8 oz softened cream cheese + ½ cup sugar before rolling.
• Praline King Cake: Add chopped pecans to filling.
• Fruit-Filled: Use jam or fruit preserves.
• Gluten-Free: Use 1:1 GF flour blend.
• Vegan: Use plant milk, butter, flax eggs.
• Mini King Cakes: Divide dough into 4–6 small rings.
• Chocolate King Cake: Add cocoa to filling.
• Braided King Cake: Cut the log into 3 strands and braid.

Storage and Serving Tips

• Store iced cake loosely covered at room temperature up to 2 days.
• Refrigerate up to 5 days; bring to room temp.
• Freeze un-iced cake up to 1 month; thaw and decorate.
• Serve at room temperature.
• Pair with chicory coffee or champagne for a celebration.
• Presented on a white ceramic platter with beads for a festive, elegant charm.

Nutritional Information

Based on 16 servings:

• Calories: 320 kcal
• Total Fat: 11g
• Saturated Fat: 6g
• Trans Fat: 0g
• Cholesterol: 60mg
• Sodium: 180mg
• Total Carbohydrates: 51g
• Dietary Fiber: 1g
• Sugars: 28g
• Protein: 5g
• Vitamin A: 8% Daily Value
• Vitamin C: 0% Daily Value
• Calcium: 4% Daily Value
• Iron: 10% Daily Value

Note: Values with cinnamon filling (cream cheese version increases fat). High in celebration.

Conclusion

This King Cake recipe delivers festive, buttery bliss with sweet icing in every slice. It transforms brioche into a Mardi Gras icon. Its roll-and-ring method and colorful presentation make it a go-to. The soft crumb and cinnamon swirl delight every bite. It’s sure to be a cherished recipe, loved for its joyful, crowd-pleasing charm.

King Cake Recipe: Festive and Buttery

King Cake with a festive, buttery taste.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Rising 2 hours hrs

Total Time 3 hours hrs

Servings 8

Ingredients

  

• 1 cup warm milk
• 2¼ tsp yeast
• ½ cup sugar
• ½ cup butter
• 3 eggs
• 4 cups flour
• ½ cup brown sugar
• 2 tbsp cinnamon
• Icing + colored sugar
• Plastic baby
• Optional: Beads
• Suggested Pairings: Coffee champagne

Instructions

 

• Proof yeast in warm milk.
• Mix dough; knead 6–8 min.
• Rise 60–90 min.
• Roll, fill with cinnamon-butter, roll into a ring.
• Rise 30–45 min.
• Bake at 350°F 25–30 min.
• Cool, ice, and decorate.
• Insert baby.
• Serve on a white ceramic platter.

Notes

• Cool fully before icing.
• Store 2 days at room temperature or freeze for 1 month.
• Try cream cheese or praline variation.
• Pair with café au lait.