Description
This Mardi Gras King Cake recipe features a soft, braided dough filled with your choice of cinnamon sugar or cream cheese filling, baked to golden perfection and topped with a sweet, colorful frosting. A traditional festive treat, each cake is adorned with purple, green, and gold sugar and includes a hidden plastic baby for added fun. Perfect for sharing during Mardi Gras celebrations or any festive occasion.
Ingredients
Scale
Dough
- 1 cup milk
- 1/4 cup salted butter
- 1 1/2 teaspoon salt
- 2/3 cup warm water
- 1/2 cup granulated sugar, divided
- 1 Tablespoon active dry yeast
- 2 large eggs, beaten
- 2 teaspoons vanilla extract
- 5 to 5 1/2 cups all-purpose flour (705g to 776g), spooned & leveled
Full Batch Cinnamon Filling Option
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 1/2 cup all-purpose flour (68g)
- 2 teaspoons ground cinnamon
- 4 tablespoons salted butter, melted
Full Batch Cream Cheese Filling Option
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 2 Tablespoons salted butter, softened
- 1 teaspoon vanilla extract
Frosting
- 2 cups powdered sugar
- 3 Tablespoons milk
- 1 Tablespoon salted butter, melted
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Prepare the Dough Base: Heat milk and butter together in a microwave-safe bowl for 60-90 seconds until melted. Stir in salt and allow to cool until warm between 120° to 130°F.
- Activate the Yeast: In a separate bowl, combine warm water, about 1 tablespoon sugar, and active dry yeast. Stir and let sit 5-10 minutes until yeast is foamy and activated.
- Mix and Knead the Dough: Add the warm milk mixture, remaining sugar, beaten eggs, vanilla extract, and 1 cup of flour to the yeast mixture. Mix well. Gradually add remaining flour, kneading with dough hook or by hand for 5-10 minutes until soft dough forms and begins to come away from bowl sides. Be cautious adding extra flour; the dough should remain soft.
- First Rise: Transfer dough to lightly floured surface, knead briefly to form smooth ball. Lightly oil the mixing bowl, place dough inside, cover with plastic wrap, and let rise in a warm place for 1-2 hours until doubled in size.
- Prepare the Filling: For cinnamon filling, mix brown sugar, granulated sugar, flour, cinnamon, and melted butter until combined. For cream cheese filling, beat softened cream cheese, powdered sugar, softened butter, and vanilla extract until smooth. Use half quantities if making one cake.
- Shape the King Cakes: Punch down risen dough and divide in half for two cakes. Roll each half into a roughly 10×16-inch rectangle on a floured surface. Cut each rectangle lengthwise into two strips. Spread desired filling evenly over strips, then roll each into a log. Twist two logs together to form a braid and shape into an oval, pinching ends. Place on parchment-lined baking sheets. Cover lightly and let rise 30-45 minutes until puffy.
- Bake: Preheat oven to 350°F (175°C). Bake the king cakes for 25-30 minutes until golden brown and internal temperature reaches 190°-195°F. Remove from oven and cool completely on racks.
- Prepare Frosting: Beat powdered sugar, milk, melted butter, lemon juice, and vanilla extract until smooth and pourable but thick.
- Decorate: Insert a plastic baby figurine into each cooled cake. Drizzle frosting over cakes, spreading evenly. Immediately sprinkle with purple, green, and gold colored sugar before frosting sets.
- Serve: Slice and serve the king cake. Tradition holds the person who finds the baby is king or queen of the day!
Notes
- If dough is too sticky, you may need to add up to 1 cup additional flour for a workable dough, but keep it as soft as possible.
- King Cake is best eaten fresh but can be kept 2-3 days at room temperature in an airtight container or up to 1 week refrigerated.
- Freeze fully baked King Cake for 2-3 months, wrapped well and stored airtight; thaw at room temperature for 2-3 hours before serving.
- Helpful tools include a pizza cutter for dividing dough, rolling pin for rolling, and parchment paper for lining baking sheets.
- Instant yeast can be used with adjusted mixing and a 1-hour fridge rise instead of room temperature rise.
- Dough can be refrigerated overnight to bake fresh the next day; allow to come to room temperature before shaping.
- Try alternate fillings like fruit pie fillings or chocolate frostings for variation.
- If colored sugar is unavailable, make your own by mixing granulated sugar with food coloring in a sealed jar.
Nutrition
- Serving Size: 1 slice (approx. 1/20th of cake)
- Calories: 320
- Sugar: 18g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
