King Cake Recipe
This King Cake Recipe brings sweet bread, cinnamon swirl, and colorful glaze right into your home kitchen—perfect for a Mardi Gras party or any festive dessert craving.
When I first tasted an authentic King Cake on a trip to New Orleans, the aroma of yeasty dough mingled with bright purple, green, and gold sugar spoiled me forever. I’ve been baking this Cinnamon Roll–inspired sweet bread since I was a teenager; it’s a festive dessert that marks the season in every bite. Because life’s too short for dry cake, I tweaked grandma’s notes—substituting part whole wheat pastry flour, lightening the butter just a bit—and came up with a slightly healthier spin that still delivers that melt-in-your-mouth experience. Honestly, it’s your Mardi Gras at-home shortcut without boarding a plane, and yes, you can even roll it up using crescent roll dough if time’s tight.
Why You’ll Love This Recipe
– Authentic New Orleans flavor without needing a bakery run
– Soft, fluffy sweet bread with a cinnamon roll vibe
– Vibrant Mardi Gras colors to brighten any table
– Kid-friendly hands-on baking project (flour fights encouraged!)
– Make ahead and freeze for fuss-free hosting
– Easy ingredients you likely have in your pantry
– Glaze customizations let you use jam, chocolate, or cream cheese
– Shortcut option with store-bought crescent roll dough
Ingredients
– 2¼ tsp active dry yeast (1 packet)
– ½ cup warm milk (110°F–115°F; dairy or almond milk works too)
– 3 cups all-purpose flour (swap ⅓ cup for whole wheat pastry flour for nuttiness)
– ½ cup granulated sugar (plus extra for coloring)
– 1 tsp salt
– 2 large eggs, room temperature
– 4 tbsp unsalted butter, melted (or Greek yogurt for a lighter crumb)
– 1 tsp vanilla extract
– ¼ cup brown sugar (for filling)
– 2 tbsp ground cinnamon (for filling)
– 1 cup confectioners’ sugar (for glaze)
– 2–3 tbsp milk or cream (for glaze consistency)
– Purple, green, and gold sanding sugar or gel food coloring
Tips: Choose a high-quality vanilla like Nielsen-Massey. If your butter is cold, pop it in the microwave for 5 seconds.
Directions
1. Bloom the yeast. In a small bowl, stir yeast into warm milk with 1 tsp sugar. Let sit 5–7 minutes until frothy—any less, and the dough won’t rise; any more, and it might get bitter.
2. Mix the dough. In a large bowl, whisk together flour, remaining sugar, and salt.
3. Combine wet ingredients. Whisk eggs, melted butter, and vanilla into the yeast mixture, then pour into dry mix and stir until a shaggy dough forms.
4. Knead to perfection. On a lightly floured surface, knead 8–10 minutes until dough is smooth and slightly springy (or use a stand mixer with a dough hook for 6–7 minutes).
5. First rise. Place dough in a greased bowl, cover with a damp towel, and let it proof in a warm spot for about 1 hour, until doubled. Tip: I preheat my oven to 200°F, turn it off, and let the dough rest on the middle rack.
6. Roll and fill. Gently deflate dough, then roll into a 12×18-inch rectangle. Combine brown sugar and cinnamon; sprinkle evenly, leaving a ½-inch border all around.
7. Shape the king. Starting on the long side, tightly roll into a log. Connect ends to form a ring, pinching seam to seal. Carefully transfer to a parchment-lined baking sheet.
8. Second rise. Cover loosely and let rest 20–30 minutes until puffy. Meanwhile, preheat oven to 350°F.
9. Bake until golden. Brush top with an egg wash (1 egg + 1 tbsp milk) for sheen. Bake 25–30 minutes until golden brown and hollow-sounding when tapped.
10. Glaze and color. Cool 10 minutes, then whisk confectioners’ sugar with milk until smooth. Drizzle over warm ring, immediately sprinkle colored sugar in traditional Mardi Gras stripes.
Servings & Timing
Yield: 8–10 generous slices (serves 6–8)
Prep Time: 20 minutes
Rise Time: 1 hour + 20 minutes
Bake Time: 25–30 minutes
Total Time: About 2 hours (including cool-down)
Variations
– Swirl in cream cheese between the dough layers for a tangy surprise.
– Sprinkle chopped pecans or praline bits on the glaze for crunch.
– Swap brown sugar for coconut sugar and add a pinch of cardamom.
– Use gluten-free flour blend and extra egg for a GF Mardi Gras treat.
– Fold in chopped dried fruit or orange zest for a bright twist.
– For a quicker fix, use store-bought crescent roll dough and skip kneading.
Storage & Reheating
Store cooled slices in an airtight container at room temperature for up to 2 days; refrigeration can dry the sweet bread. Freeze individual slices in zip-top bags for up to 3 months. To revive, thaw on the counter, then warm in a 300°F oven for 5–7 minutes or microwave 10 seconds—try not to overdo it, or the sugar glaze could melt too much. For make-ahead ease, shape the ring, wrap tightly, and refrigerate overnight before baking.
Notes
I learned that brushing the dough with melted butter right after baking keeps the crust softer longer. If your glaze sets too fast, add an extra teaspoon of milk—sometimes drier sugar demands a looser mix. When testing this recipe, my kitchen thermometer saved the day; milk too hot will kill the yeast, too cool and the rise drags. You know what? If you find a tiny plastic baby hiding in the slice, congrats—you’re officially the king or queen of the kitchen.
FAQs
Q: Can I use instant yeast instead of active dry?
A: Yes—you can skip the bloom step; just mix instant yeast directly into the dry ingredients and shorten the first rise by about 15 minutes.
Q: My dough is sticky—what should I do?
A: Add flour, a teaspoon at a time, until it’s soft and just slightly tacky but not gloppy.
Q: What’s the secret to bright sugar colors?
A: Gel food coloring prevents liquid from thinning the sugar; stir until evenly coated and let it air-dry on parchment.
Q: How do I avoid a soggy bottom?
A: Use parchment or a silicone mat, and ensure your oven rack is in the middle—too low and you’ll get extra browning.
Q: Is this King Cake healthy?
A: While it’s a sweet bread, swapping part of the butter for Greek yogurt and using whole wheat pastry flour adds fiber and protein.
Q: Can I freeze before glazing?
A: Yes—freeze the baked ring fully cooled, then thaw and glaze just before serving for optimal freshness.
Q: What if my cake doesn’t rise enough?
A: Check yeast expiration, water temperature, and proof in a warm spot; yeast loves around 75°F to 80°F.
Q: Why does my glaze crackle?
A: If it’s too thick or the dough is still warm, the sugar can set too fast; let the cake cool slightly and thin out the glaze.
Conclusion
With its pillowy sweet bread, cinnamon roll heart, and Mardi Gras flair, this King Cake Recipe will charm your friends and family. Whether you’re celebrating Fat Tuesday, a birthday, or simply craving a festive dessert, it’s your ticket to New Orleans right in your kitchen. Try it this weekend, leave a comment with your favorite twist, and don’t forget to explore my other recipes for party-perfect pastries!
King Cake Recipe
Ingredients
- 2¼ tsp active dry yeast (1 packet)
- ½ cup warm milk (110°F–115°F; dairy or almond milk works too)
- 3 cups all-purpose flour (swap ⅓ cup for whole wheat pastry flour for nuttiness)
- ½ cup granulated sugar (plus extra for coloring)
- 1 tsp salt
- 2 large eggs (room temperature)
- 4 tbsp unsalted butter (melted)
- 1 tsp vanilla extract
- ¼ cup brown sugar (for filling)
- 2 tbsp ground cinnamon (for filling)
- 1 cup confectioners’ sugar (for glaze)
- 2-3 tbsp milk or cream (for glaze consistency)
- Purple, green, and gold sanding sugar or gel food coloring
Instructions
- In a small bowl, stir yeast into warm milk with 1 tsp sugar. Let sit 5–7 minutes until frothy.
- In a large bowl, whisk together flour, sugar, and salt.
- Whisk eggs, melted butter, and vanilla into the yeast mixture, then pour into dry mix and stir until a shaggy dough forms.
- On a lightly floured surface, knead 8–10 minutes until dough is smooth and slightly springy.
- Place dough in a greased bowl, cover with a damp towel, and let it proof in a warm spot for about 1 hour, until doubled.
- Gently deflate dough, then roll into a 12x18-inch rectangle. Combine brown sugar and cinnamon; sprinkle evenly, leaving a ½-inch border all around.
- Starting on the long side, tightly roll into a log. Connect ends to form a ring, pinching seam to seal. Carefully transfer to a parchment-lined baking sheet.
- Cover loosely and let rest 20–30 minutes until puffy. Meanwhile, preheat oven to 350°F.
- Brush top with an egg wash for sheen. Bake 25–30 minutes until golden brown and hollow-sounding when tapped.
- Cool 10 minutes, then whisk confectioners’ sugar with milk until smooth. Drizzle over warm ring, immediately sprinkle colored sugar in traditional Mardi Gras stripes.
