Introduction

Traditional King Cake is a festive, sweet bread that captures the spirit of celebration with its vibrant colors and cinnamon-sugar filling. This braided ring-shaped cake is perfect for Mardi Gras or any special occasion where you want to impress with a classic treat.

A round ring-shaped cake with a smooth white icing layer that covers the top and sides unevenly. The icing is decorated with bright colored sugar powder in sections of green, yellow, and purple that blend softly into each other. On top, there are many small sprinkles in blue, green, gold, and beige colors scattered all over. The cake sits on crinkled white paper, with purple, green, and gold bead necklaces placed around it on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 oz active dry yeast (2 1/4 tsp or 1 packet)
1/4 cup warm water (100° to 110°F)
1/2 tablespoon granulated sugar
8 oz full fat sour cream
2 tablespoons granulated sugar
2 tablespoons unsalted butter
1/2 teaspoon salt
1 large egg (lightly beaten)
3 to 3 ½ cups bread flour (all purpose can also be used)
1/3 cup unsalted butter (softened)
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
3 cups powdered sugar
3 tablespoons cream cheese, softened (butter can also be used)
2 to 4 tablespoons milk
2 tablespoons fresh lemon juice
1/4 teaspoon vanilla extract
Purple, green, and gold sprinkles to decorate

Instructions

Step 1: In a small bowl or glass measuring cup, stir together yeast, warm water, and 1/2 tablespoon sugar. Let stand for 5 minutes until the yeast becomes foamy and activated.
Step 2: In a medium saucepan over low heat or a microwave-safe cup, heat sour cream, 2 tablespoons sugar, 2 tablespoons butter, and salt, stirring often until the butter melts. Remove from heat and cool to 100° to 110°F.
Step 3: In the bowl of a stand mixer with dough hook, combine the sour cream mixture, yeast mixture, beaten egg, and half of the flour. Stir briefly with a spatula.
Step 4: Turn the mixer on medium speed, then reduce to low as ingredients come together. Gradually add remaining flour until a soft dough forms.
Step 5: Knead on low speed until dough is smooth and elastic, about 10 minutes. It should pull away from the bowl sides and not be sticky or dry.
Step 6: Place dough in a lightly greased bowl, cover with a linen cloth or plastic wrap, and let rise in a warm place (75-78°F) for 1 hour or until doubled.
Step 7: Divide the dough into two equal portions after it has risen.
Step 8: Roll one portion into a 16-inch by 8-9 inch rectangle using a rolling pin.
Step 9: Spread half of the softened butter evenly over the rectangle, leaving a 1-inch border.
Step 10: Mix sugar and cinnamon in a small bowl and sprinkle half the mixture over the buttered dough.
Step 11: Roll the dough from the bottom up tightly like a cinnamon roll.
Step 12: Pinch the seam to seal the roll.
Step 13: Repeat steps 8 to 12 with the second dough portion.
Step 14: Place both dough rolls seam side down on parchment-lined sheet. Pinch one end of the rolls together, twist them over each other to braid, then bring the ends around to form a ring. Seal the ends well.
Step 15: Cover and let the ring rise in a warm place for 20 to 30 minutes until doubled in size.
Step 16: Preheat oven to 350°F (175°C).
Step 17: Bake the King Cake for 25 to 35 minutes, or until golden brown.
Step 18: Allow the cake to cool mostly before glazing.
Step 19: In a large bowl, mix powdered sugar, cream cheese, milk, lemon juice, and vanilla extract until smooth and creamy using a hand mixer.
Step 20: Pour the glaze evenly over the warm cake and sprinkle with purple, green, and gold sugars in alternating bands.
Step 21: Let the cake cool completely before serving.

Tips & Variations

For a richer flavor, use bread flour for better texture, but all purpose flour works fine too.
You can substitute the cream cheese in the glaze with softened butter for a different taste.
Add a small plastic baby or charm inside the cake after baking for a fun Mardi Gras tradition.
If dough feels sticky, dust lightly with flour during kneading; avoid adding too much to keep the cake soft.

Storage

Store leftover King Cake tightly wrapped in plastic wrap at room temperature for up to 2 days. For longer storage, keep it in an airtight container in the refrigerator for up to 5 days. Reheat slices briefly in the microwave to restore softness before serving.

How to Serve

The image shows a close-up of a thick, soft bread ring cut to reveal its layers: a light, fluffy dough with a cinnamon swirl inside. The top of the bread is covered with smooth white icing, sprinkled with colorful sugar in bright green, yellow, and purple, along with small round candy sprinkles in purple, green, and gold. The bread sits on a white plate on a white marbled surface, with colorful Mardi Gras beads scattered around for decoration. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour can be used, though bread flour will give you a softer and chewier texture due to its higher protein content.

How do I know when the yeast is activated?

After mixing yeast with warm water and sugar, it should become foamy and bubbly within 5 minutes. This means the yeast is alive and ready to help the dough rise.