Best King Cake Recipe
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Best King Cake Recipe
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Celebrate Mardi Gras with this homemade King Cake! Soft, buttery, and filled with cinnamon or cream cheese, it’s topped with sweet glaze and festive sprinkles.
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Ingredients
King Cake Dough
- 1 cup whole milk
- ⅓ cup butter room temp, I use salted butter
- ¼ cup cane sugar
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- ½ teaspoon kosher salt
- 2 large eggs room temp
- 4 - 5 cups bread flour or all-purpose flour, it may be tougher, see note 1
- 2 ¼ teaspoons instant dry yeast = 1 packet yeast. I prefer Saf Brand. See note 2
Traditional Filling (fills one large or two small cakes)
- ½ cup butter room temp
- 1 ½ tablespoons cinnamon add 1/4-1/2 teaspoon nutmeg if desired
- 1 cup packed brown sugar or half brown sugar, half granulated
Frosting
- 2 cups powdered sugar
- 1 tablespoon lemon juice fresh squeezed is best!
- 2 tablespoons melted butter I use salted, but add a little bigger pinch if using unsalted
- 1 teaspoon vanilla extract
- 2 - 3 tablespoons milk or cream
- pinch of salt
Optional Egg Wash (for a glossy finish)
- 1 egg yolk room temp
- 1 tablespoon milk or water for a crisper finish
Optional Cream Cheese Filling (fills one large or two small cakes)
- 8 ounces cream cheese softened
- 1 - 1 ½ cups powdered sugar
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- pinch of salt
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Instructions
Making the Dough
- In a saucepan, warm milk, butter, sugar, and salt to 120°-130°F (watch closely). If overheated, let cool before adding to yeast. Use an instant-read thermometer.
- In a stand mixer with a paddle attachment, combine 2 cups flour and yeast. Slowly add the warm milk mixture while mixing on low.
- Mix in eggs, lemon zest, and vanilla.
- Slowly add 2 ¼ more cups of flour, mixing well. The dough should be soft but not sticky (add more flour 1 tablespoon at a time until no longer sticky, but only tacky), up to ¾ additional cups. The dough should not be sticking to the sides of the bowl, but its okay if it sticks to small portion of the bottom of the bowl.
- Switch to a dough hook and knead for 5-10 minutes until smooth and elastic (or knead by hand for 8-10 minutes). Remove from the bowl and knead several times to create a round ball.
- Lightly grease a bowl, place dough inside, flip and cover, and let rise in a warm place 1-2 hours until doubled (see notes). Option: Cover and refrigerate overnight; bring to room temp before shaping.
Making the Cinnamon Filling
- In a bowl, mix butter, brown sugar, cinnamon, and salt until smooth and creamy. Use a mixer or mix by hand. Store at room temp for 1 day or refrigerate for up to 1 week. Bring to room temp before using.If using the cream cheese filling, beat ingredients together until light, fluffy and creamy.
Rolling and Shaping the Dough
- On a lightly floured surface, roll dough into an 18x21-inch rectangle (or two smaller 9x12-inch rectangles). I rolled a large rectangle, then cut it in half and half again.
- Using a pizza cutter, cut in half lengthwise to create long strips.
- Using an offset spatula, spread cinnamon filling evenly down the center of each strip, leaving a 1-inch border. (If using cream cheese filling, do the same)Roll each strip into a cylinder, pinching seams closed. The move the dough onto a parchment lined half sheet baking pan. Tip: Wet your fingers with water and wet the seam before pressing for a better seal.
- Roll each strip into a cylinder, pinching seams closed.
- Place two rolls side by side, pinch the top ends together, then twist into a rope braid and form a ring or oval. Then move the dough onto a parchment lined half sheet baking pan.Pinch ends together and tuck under. (Repeat if making two cakes.)
- Cover loosely and let rise 30-45 minutes until puffy.
Baking the King Cake
- Preheat oven to 350°F (175° C) while the dough rises. If using an egg wash, whisk egg yolk and milk/water, then brush over the cake. Milk will give you a softer finish, water more crisp.
- Bake 25-35 minutes until golden brown. Use an instant-read thermometer—it’s done at 190°F-195°F. Cool at least 30 minutes before frosting or cool completely.
Making the Frosting
- In a bowl, whisk together powdered sugar, lemon juice, melted butter, vanilla, and salt. Gradually add milk/cream (1 tablespoon at a time) until pourable.
Decorating and Serving
- Hide the Baby – Press a plastic baby (or pecan) into the King Cake before frosting.
- Glaze and Sprinkle – Drizzle frosting over the cooled cake, then immediately sprinkle with purple, green, and gold sugar before it sets.
- Slice and Serve – Whoever finds the baby is king or queen for the day!
Equipments used:
Notes
- Troubleshooting and Tips Notes
- – Humidity affects yeast dough. If sticky, add
- , kneading until tacky (not sticky). Avoid over-flouring—too much makes the cake tough.
- – If using
- , proof it first:
- ¼ cup warm water (reduce milk in the recipe by ¼ cup) + 1 teaspoon sugar + yeast.
- Let sit
- until foamy, then proceed with the recipe.
- – Possible reasons:
- Yeast was expired or
- , killing the yeast.
- Kitchen too cool—try placing dough near a
- . Or preheat oven to 75°F or if your oven doesn't go that low, to 100°F then turn off and place your dough inside.
- – You can skip the braid and
- .
- High Altitude Adjustments
- Add
- (adjust based on dough texture, if too sticky, add a tablespoon at a time).
- Normally, I would increase the oven temperature by 25° for my baking recipes, but during testing found that the pastry came out better at 350°F than at the higher temperatures. Just make sure you bake it long enough.
- Make-Ahead Tips
- Store at room temp for up to 1 day or refrigerate for up to 1 week. Bring to room temp before using.
- Refrigerate for up to 1 week. Bring to room temp before using.
- Note: Nutrition information is calculated using butter and cinnamon sugar, not cream cheese filling.
- Dough Too Sticky? – Humidity affects yeast dough. If sticky, add 1-2 tablespoons flour at a time, kneading until tacky (not sticky). Avoid over-flouring—too much makes the cake tough.
Yeast Issues? – If using Active Dry Yeast, proof it first:
Mix ¼ cup warm water (reduce milk in the recipe by ¼ cup) + 1 teaspoon sugar + yeast. Let sit 5-8 minutes until foamy, then proceed with the recipe.
- Mix ¼ cup warm water (reduce milk in the recipe by ¼ cup) + 1 teaspoon sugar + yeast.
- Let sit 5-8 minutes until foamy, then proceed with the recipe.
Dough Won’t Rise? – Possible reasons:
Yeast was expired or milk was too hot, killing the yeast. Kitchen too cool—try placing dough near a warm oven or on top of the fridge. Or preheat oven to 75°F or if your oven doesn't go that low, to 100°F then turn off and place your dough inside.
- Yeast was expired or milk was too hot, killing the yeast.
- Kitchen too cool—try placing dough near a warm oven or on top of the fridge. Or preheat oven to 75°F or if your oven doesn't go that low, to 100°F then turn off and place your dough inside.
- No Braid? No Problem! – You can skip the braid and shape the dough into an oval ring.
- Add 2-4 tablespoons extra flour (adjust based on dough texture, if too sticky, add a tablespoon at a time).
- Normally, I would increase the oven temperature by 25° for my baking recipes, but during testing found that the pastry came out better at 350°F than at the higher temperatures. Just make sure you bake it long enough.
- Cinnamon Filling: Store at room temp for up to 1 day or refrigerate for up to 1 week. Bring to room temp before using.
- Cream Cheese Filling: Refrigerate for up to 1 week. Bring to room temp before using.
- Dough Prep: Remove butter, eggs, and cream cheese from the fridge ahead of time.
Nutrition Information
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Calories
365kcal
(18%)
Carbohydrates
57g
(19%)
Protein
6g
(12%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
67mg
(22%)
Sodium
182mg
(8%)
Potassium
110mg
(3%)
Fiber
2g
(8%)
Sugar
32g
(64%)
Vitamin A
420IU
(8%)
Vitamin C
1mg
(1%)
Calcium
54mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 57g | 19% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 67mg | 22% |
| Sodium | 182mg | 8% |
| Potassium | 110mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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