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King Cake

King Cake Recipe

King Cake is a traditional Mardi Gras dessert, featuring a soft, sweet brioche dough filled with cinnamon sugar and topped with a colorful glaze in purple, green, and gold. This festive cake is often enjoyed from Epiphany to Fat Tuesday and includes a hidden plastic baby, symbolizing luck and prosperity.
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American, French
Servings 12 People
Calories 400 kcal

Equipment

  • Mixing Bowls: For preparing the dough, filling, and glaze.
  • Measuring Cups & Spoons – To accurately measure ingredients.
  • Stand Mixer with Dough Hook (Optional) – Speeds up kneading; can also knead by hand.
  • Rolling Pin – To roll out the dough evenly.
  • Baking Sheet: For baking the King Cake.
  • Parchment Paper: Prevents sticking and makes cleanup easier.
  • Kitchen Towel or Plastic Wrap – To cover the dough while rising.
  • Wire Rack For cooling the cake before glazing.
  • Pastry brush (optional) For spreading melted butter on the dough.
  • Knife or Bench Scraper – To shape and cut the dough if needed.
  • Small Plastic Baby (Optional) – To hide inside the cake for tradition.

Ingredients
  

For the Dough:

  • 1 cup warm milk (110°F/45°C)
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • ½ cup granulated sugar (divided)
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Filling:

  • ½ cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • ¼ cup unsalted butter, melted
  • ½ cup chopped pecans (optional)
  • 4 ounces cream cheese, softened (optional)

For the Glaze:

  • 2 cups powdered sugar
  • 3-4 tablespoons milk or heavy cream
  • 1 teaspoon vanilla extract

For Decoration:

  • Purple, green, and gold sanding sugar (Mardi Gras colors)
  • 1 plastic baby figurine (optional)

Instructions
 

  • Prepare the Dough
    In a small bowl, mix warm milk, yeast, and 1 tablespoon sugar. Let sit for 5-10 minutes until foamy.
    In a large mixing bowl, combine flour, remaining sugar, salt, and nutmeg.
    Add softened butter, eggs, vanilla extract, and yeast mixture. Mix until dough forms.
    Knead for 8-10 minutes (by hand or using a stand mixer with a dough hook) until smooth and elastic.
    Place in a greased bowl, cover, and let rise in a warm place for 1-2 hours until doubled in size
  • Make the Filling
    In a small bowl, mix brown sugar, cinnamon, melted butter, and pecans (if using).If adding cream cheese, mix it separately with 2 tablespoons sugar until smooth.
  • Assemble the Cake
    Roll the risen dough into a 10x20-inch rectangle on a floured surface.
    Spread cinnamon-sugar filling evenly over the dough (and cream cheese if using).
    Roll up the dough tightly from the long side, then shape into a ring. Pinch edges to seal.
    Place on a parchment-lined baking sheet, cover, and let rise for 45 minutes.
  • Bake the King Cake
    Preheat oven to 375°F (190°C).
    Bake for 25-30 minutes, or until golden brown.Let cool completely on a wire rack before decorating
  • Glaze & Decorate
    Whisk powdered sugar, milk, and vanilla to create a thick but pourable glaze.
    Drizzle glaze over the cooled cake.
    Sprinkle with purple, green, and gold sugar.
    If using a plastic baby, insert it under the cake after baking.

Notes

  • Yeast Activation – Ensure the milk is warm (110°F/45°C), not too hot, to activate the yeast properly.
  • Rising Time – Allow the dough to rise twice for a fluffy texture: once after kneading and once after shaping.
  • Filling Variations – You can customize the filling with cream cheese, fruit preserves, praline, or chocolate for extra flavor.
  • Don’t Overbake – Bake until golden brown (about 25-30 minutes). Overbaking can make the cake dry.
  • Cool Before Glazing – Let the cake fully cool before adding glaze to prevent it from melting off.
  • Plastic Baby Placement – Always insert the plastic baby after baking to avoid melting or safety hazards.
  • Storing the Cake –
    • At room temperature, store in an airtight container for up to 3 days.
    • If using cream cheese filling, refrigerate and bring to room temperature before serving.
    • For long-term storage, freeze unglazed cake for up to 2 months.
Keyword King Cake Recipe