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Traditional King Cake Recipe

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★★★★★

4.9 from 75 reviews

Traditional King Cake is a festive New Orleans treat featuring a soft, sweet yeast dough rolled with cinnamon sugar, braided into a ring, baked to golden perfection, and topped with a creamy glaze and vibrant purple, green, and gold sprinkles. This celebratory cake combines rich flavors with a tender crumb, perfect for Mardi Gras or any joyful occasion.

Ingredients

Scale

Yeast Mixture

  • 1/4 oz active dry yeast (2 1/4 tsp or 1 packet)
  • 1/4 cup warm water (100° to 110°F)
  • 1/2 Tbsp granulated sugar

Dough Ingredients

  • 8 oz full fat sour cream
  • 2 Tbsp granulated sugar
  • 2 Tbsp unsalted butter
  • 1/2 teaspoon salt
  • 1 large egg (lightly beaten)
  • 3 to 3 ½ cups bread flour (all purpose can also be used)

Filling

  • ⅓ cup unsalted butter (softened)
  • ½ cup granulated sugar
  • 1 ½ teaspoons ground cinnamon

Glaze

  • 3 cups powdered sugar
  • 3 Tbsp cream cheese (softened; butter can also be used)
  • 2–4 Tbsp milk
  • 2 Tbsp fresh lemon juice
  • 1/4 tsp vanilla extract

Decoration

  • Purple, green, and gold sprinkles to decorate

Instructions

  1. Activate Yeast: In a glass measuring cup or small bowl, stir together the active dry yeast, warm water, and 1/2 tablespoon granulated sugar. Let it stand for 5 minutes until the yeast becomes foamy, indicating activation.
  2. Heat Sour Cream Mixture: Combine 8 oz sour cream, 2 tablespoons sugar, 2 tablespoons unsalted butter, and 1/2 teaspoon salt in a medium saucepan over low heat or microwave-safe cup. Heat gently, stirring often until the butter melts. Remove from heat and cool the mixture to 100° to 110°F.
  3. Mix Dough Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine the cooled sour cream mixture, activated yeast mixture, lightly beaten egg, and half of the flour. Stir briefly with a spatula.
  4. Knead Dough: Turn the mixer on medium speed until ingredients start combining, then reduce to low and gradually add remaining flour until forming a soft dough. Continue kneading on low speed until the dough is smooth, elastic, and not sticky or dry, releasing from the bowl’s sides; about 10 minutes.
  5. First Rise: Transfer dough to a lightly greased bowl, cover with linen cloth or plastic wrap, and let rise in a warm place (75-78°F) for 1 hour or until doubled in size.
  6. Divide Dough: Punch down the risen dough and divide it into two equal portions.
  7. Roll Dough: Roll each portion into a long rectangle about 16 inches by 8-9 inches using a rolling pin.
  8. Spread Butter: Spread half of the 1/3 cup softened butter evenly onto one rectangle, leaving a 1-inch border.
  9. Add Cinnamon Sugar: In a small bowl, mix 1/2 cup granulated sugar with 1 1/2 teaspoons cinnamon. Sprinkle half of this mixture evenly over the butter.
  10. Roll Dough Logs: Starting from the bottom, roll the dough tightly like a cinnamon roll and pinch the seam to seal.
  11. Repeat with Second Dough: Repeat steps 7-10 with the second dough portion.
  12. Form Cake: On a parchment-lined sheet, place both dough rolls seam side down. Pinch one set of ends together, twist the two logs over each other to braid, then bring the other ends together to form a ring. Pinch and seal the seams well.
  13. Second Rise: Cover the ring and let it rise again in a warm place for 20-30 minutes until doubled in size.
  14. Preheat Oven: Preheat the oven to 350°F (175°C).
  15. Bake Cake: Bake the King Cake for 25 to 35 minutes or until golden brown on top.
  16. Cool Cake: Remove from oven and allow to cool mostly before glazing.
  17. Prepare Glaze: In a large bowl, blend together 3 cups powdered sugar, 3 tablespoons softened cream cheese, 2-4 tablespoons milk, 2 tablespoons lemon juice, and 1/4 teaspoon vanilla extract until smooth and creamy.
  18. Glaze Cake: Pour the glaze evenly over the warm cake.
  19. Decorate: Sprinkle purple, green, and gold sugars or sprinkles over the glaze in alternating colored bands to create the traditional Mardi Gras look.
  20. Serve: Allow the cake to cool completely before slicing and serving.

Notes

  • Use bread flour for a chewier texture; all-purpose flour will yield a softer cake.
  • Ensure the yeast water is between 100° and 110°F for activation; too hot can kill yeast.
  • Keep the dairy and dough at warm but not hot temperatures to encourage rising.
  • Don’t overflour the dough; it should be soft but not sticky.
  • The glaze can be adjusted by adding more milk for thinner consistency or powdered sugar to thicken.
  • Traditional King Cake often hides a small plastic baby figurine inside the dough before baking; whoever finds it is said to have good luck.

Keywords: King Cake, Mardi Gras Cake, Cinnamon Roll Cake, Yeast Cake, Traditional King Cake, New Orleans Dessert

Find it online: https://amayaharis.com/traditional-king-cake-recipe/