King Cake (Plus Video)

It’s been a while since I last had a piece of King Cake, but when I saw how close we were to Mardi Gras, I was so pumped that I immediately went to the store to buy the ingredients. Honestly, I didn’t have to buy much because most of the ingredients were already in my pantry. Yay!!!

If you want to make this year’s Carnival celebration even more authentic and festive, this recipe takes the cake. And don’t think you need to save it for just one time every year. This fabulicious yeast-based cake is perfect all year long; all you have to do is leave out the food coloring.

Contents… Recipe Ingredients How to Make Recipe Variations Tips and Tricks Serving and Storage Make-Ahead Instructions FAQs What to Serve More Mardi Gras Recipes to Try Watch How To Make It

What is a King Cake?

In France, it’s called Galette des Rois and looks slightly different, but the idea is the same. In Spain, it’s Rosca de Reyes and Vasilopita in Greece. But in New Orleans, with its undeniable French influence, it’s called king’s cake or three king’s cake.

It enjoys a yeast-based dough more reminiscent of a coffee cake than a typical pound or sponge cake. And it’s definitely worth the time it takes to make it.

The Ingredient It Takes

• Yeast – This is our leavening agent to give our cake a good rise. No baking powder or soda in this one.
• Milk – It not only adds moisture, but milk also browns better for a gorgeous golden. You can replace it with coconut milk if you’d like a dairy-free version.
• Sour Cream – Fat is good! Especially when you want a rich, moist cake. You can replace it with buttermilk or yogurt if you don’t have sour cream. Or coconut milk yogurt or sour cream is perfect for a dairy-free version.
• Flour – The base of our cake is made with this simple ingredient, and the yeast develops the gluten for an incredible melt-in-your-mouth experience. If you can’t have gluten, feel free to replace it with an all-purpose gluten-free flour mix. (See my flour substitutes chart.)

• Cinnamon Sugar – The perfect cinnamon roll filling works amazingly in this recipe. I couldn’t help throwing in some pecans for my personal touch.
• Green, Purple, and Yellow Sugars – These colors give our cake its traditional Mardi Gras look. However, you don’t have to use them if you prefer a plainer cake.

How to Make a King Cake

Make the Dough

1. Activate the Yeast – In a large bowl, dissolve yeast in warm water and let it sit until mixed (about five minutes). If using a stand mixer, combine the water and yeast in the mixer bowl. (Photo 1)
2. Warm the Liquids – Meanwhile, in a microwave-safe medium bowl, combine the sugar, salt, milk, vanilla, and butter and microwave for about a minute. Stir until everything melts. (Photo 2)
3. Add the Eggs – Whisk the egg and sour cream into the lukewarm butter mixture. (Note: If your butter is still hot, let it sit for a few minutes, or you will curdle your eggs.) Pour the mixture into a large bowl or stand mixer and mix thoroughly. (Photo 3)
4. Mix in the Flour – Gradually add about 3¼ cups of flour, the lemon zest, and nutmeg, and continue mixing the dough using dough hooks. (Photo 4)
5. Knead the Dough – If mixing by hand, remove dough and place on a lightly floured surface. Then knead until smooth and elastic for about 8-10 minutes; add additional flour as needed to make a soft dough. (Less flour, rather than more). (Photos 5&6)
6. Let it Rise – Place the dough in a greased bowl, turning once to coat it. Cover loosely with a clean cloth and let it rise in a warm place for an hour or until doubled. Then punch the dough down and turn it onto a lightly floured surface. Roll into a 16×10-inch rectangle. (Photos 7&8)

Baking and Glazing

1. Make the Filling – Prepare cinnamon sugar by combining melted butter, brown sugar, cinnamon, pecans, and flour. (Photo 9)
2. Assembly – Spread the cinnamon-butter mixture over the dough and sprinkle on an even layer of pecans. Roll up dough in a jelly-roll style, starting with the long side (pinch the edges to seal). (Photos 9&12)
3. Form the Cake – Place the rolled dough on a greased baking sheet with the seam side down. Pinch the two ends together to form a ring (Moisten the ends of the dough with a little water to seal). Cover the dough ring with a cloth, and let rise in a warm place until doubled in size, about an hour. (Photo 13)
4. Preheat Oven – Preheat the oven to 375℉/190℃.
5. Wash – Mix an egg and the milk, then gently brush the wash on the cake. (Photo 14)
6. Bake – Bake for 25-30 or until golden brown on top. Remove from the oven and let it cool for about five minutes. (Photo 15)
7. Glaze – While the cake cools down, make the glaze. Whisk together powdered sugar, milk, water, and vanilla in a small bowl until the mixture is smooth. Spread the glaze over the warm cake and immediately sprinkle with alternating bands of the colored sugar. Allow the cake to cool before serving. (Photo 16)

Recipe Variations

• This versatile king cake recipe is scrumptious with any of the following added to the filling: apples, almonds, chocolate, pears, cranberries, you name it.
• No bundt pan? Try making it as individual rolls. Just divide the dough between the wells in a muffin pan and bake them at 350℉/177℃ for about a half-hour. Start checking for doneness at around 20 minutes. You can use one color for each roll for easier decorating, then arrange them in an alternating pattern on the tray.
• Try pecan praline in the filling or as a topping. Yum!

Tips and Tricks

The longer yeast dough has to rise, the better it tastes and feels. If I have time, I like to make the dough a day or two ahead of time and leave it in the fridge to develop slowly.

Make it a family project. This cake might not be that straightforward to make, but I guarantee you it is a lot of fun to prepare, especially together. I have my son help me with the glazing part and my hubby with the cinnamon filling, and I wouldn’t trade that experience for anything.

Baking the cake with the baby inside can create a choking hazard, especially if children are involved. Though it may ruin the surprise, it’s better to put the baby where it can be seen.

Serving and Storage

This cake goes great with beer. I know, who would have thought? But it makes sense because the cake has yeast, and beer has yeast.

It’s also the perfect finish to a Cajun Shrimp Boil or Crawfish Etouffee.

You can store King Cake at room temperature in an airtight bag for up to five days, in the fridge for a week, and in the freezer for three months.

Make-Ahead Instructions

You can either make it through to the end and freeze it, or you can make the dough and form the cake right up to when it goes in the oven.

If you choose the latter, you can make it up to three days ahead and keep it covered in the fridge. Bring it out and let it come to room temperature while your oven is preheating. Then proceed with the rest of the instructions.

FAQs

What to Serve with King Cake

This baby makes a great breakfast, brunch, or afternoon snack. I love it with a cup of coffee, but it’s traditionally served with a good beer. I know this is probably sacrilege, but I like to top it with homemade whipped cream and drown it with a Pumpkin Spice Latte.

More Mardi Gras Recipes to Try

• Shrimp Etouffee
• Jambalaya
• Shrimp Po’Boy Sandwich
• Dirty Rice

Watch How To Make It

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This blog post was first published in February 2019 and has been updated with an additional write-up, and a few photos.