King Cake Recipe

If you’re ready to bake a show‑stopping dessert that’s steeped in tradition and overflowing with flavor, this King Cake Recipe is your ultimate guide. With its tender, brioche‑like dough wrapped around cinnamon or cream cheese filling and crowned with a sweet vanilla glaze, this iconic cake makes every celebration feel special — from Mardi Gras to birthdays, brunches, or cozy weekends at home. Accessible ingredients and clear steps help you achieve bakery‑quality results in your own kitchen, no matter your skill level.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Rich, Flavorful Dough – A soft, buttery bread base that’s subtly sweet and perfectly textured.
• Two Filling Options – Choose classic cinnamon or creamy cheese for delightful flavor twists.
• Festive & Impressive – Makes a beautiful centerpiece that tastes as good as it looks.
• Perfect for Celebrations – Ideal for Mardi Gras, holiday brunch, or sharing with guests.
• Homemade but Authentic – Traditional New Orleans vibes without needing special tools.

This king cake recipe stands out by combining classic technique with flexibility: you can choose your favorite filling, shape a show‑stopping braid, and top it with vibrant glaze and sprinkles. The result is golden, pillowy, and rich — a dessert that brings smiles and tradition to every table.

Ingredients Needed

Here’s everything you’ll need for this King Cake Recipe. Portions are grouped by component so you can prep with confidence.

Dough

• 1 cup milk – Warmed to activate the yeast and enrich the dough.
• ¼ cup salted butter – Adds richness and tenderness.
• 1½ teaspoons salt – Essential for flavor balance.
• ⅔ cup warm water – Helps dissolve and activate yeast.
• ½ cup granulated sugar, divided – Sweetens and feeds the yeast.
• 1 tablespoon active dry yeast – Leavening that makes the dough rise beautifully.
• 2 large eggs, beaten – Adds structure and richness.
• 2 teaspoons vanilla extract – Infuses warm, aromatic flavor.
• 5 to 5½ cups all‑purpose flour (705g to 776g) – The building blocks of a soft, elastic dough.

Full Batch Cinnamon Filling Option

• ⅔ cup brown sugar – Deep sweetness with molasses notes.
• ⅓ cup granulated sugar – Balances and adds texture.
• ½ cup all‑purpose flour (68g) – Helps bind the filling.
• 2 teaspoons ground cinnamon – Classic spice that’s warm and fragrant.
• 4 tablespoons salted butter, melted – Binds and enriches the filling.

Full Batch Cream Cheese Filling Option

• 8 ounces cream cheese, softened – Smooth, tangy foundation.
• 2 cups powdered sugar – Sweet and silky.
• 2 tablespoons salted butter, softened – Adds richness and spreadability.
• 1 teaspoon vanilla extract – Elevates the creaminess.

Frosting

• 2 cups powdered sugar – Sweet, velvety glaze base.
• 3 tablespoons milk – Thins the icing to a smooth drizzle.
• 1 tablespoon salted butter, melted – Extra silkiness.
• 1 teaspoon lemon juice – Brightens the sweetness.
• 1 teaspoon vanilla extract – Adds depth and scent.

How to Make King Cake Recipe

Below is your step‑by‑step guide to mastering this classic King Cake Recipe with clarity and confidence.

Step 1 — Prepare the Dough

1. Warm the milk and butter.
   Heat the milk and salted butter together in a microwave‑safe bowl for 60–90 seconds until the butter melts and the mixture warms (about 120°F–130°F). Too hot and it will kill the yeast; too cold and the dough won’t rise properly.
2. Add salt and set aside.
   Stir in 1½ teaspoons of salt and let the mixture cool slightly while you prepare the yeast.
3. Activate the yeast.
   In a separate bowl, combine ⅔ cup warm water, about 1 tablespoon of the granulated sugar, and 1 tablespoon active dry yeast. Stir and let sit 5–10 minutes until it becomes foamy — a sign the yeast is alive and thriving.
4. Combine ingredients.
   Once foamy, add the milk mixture, remaining granulated sugar, 2 beaten eggs, 2 teaspoons vanilla extract, and 1 cup of flour to the yeast bowl. Mix thoroughly.
5. Add the remaining flour.
   With a dough hook or sturdy wooden spoon, continue adding flour 1 cup at a time, mixing after each addition. You may use between 5 and 5½ cups total. Only add the final ½ cup of flour if the dough feels very sticky.
6. Knead the dough.
   Knead for about 5 minutes with a stand mixer on medium speed or 8–10 minutes by hand until the dough is smooth, elastic, and just slightly tacky — not sticky.
7. First rise.
   Transfer the dough to a lightly oiled bowl, turn to coat, cover with plastic wrap, and let it rise in a warm spot for 1–2 hours until it has doubled in size.

Step 2 — Prepare the Filling

Now that your dough is rising, prepare the filling of your choice:

Cinnamon Filling

1. In a bowl, combine ⅔ cup brown sugar, ⅓ cup granulated sugar, ½ cup flour, 2 teaspoons ground cinnamon, and 4 tablespoons melted butter.
2. Mix into a cohesive paste.

This sweet and warmly spiced filling gives king cake its classic crumbly, cinnamon‑rich swirl.

Cream Cheese Filling

1. In another bowl, beat 8 ounces softened cream cheese, 2 cups powdered sugar, 2 tablespoons softened butter, and 1 teaspoon vanilla extract until smooth.
2. Set aside.

This creamy filling delivers a luxurious, cheesecake‑like contrast to the dough.

Step 3 — Assemble the King Cakes

1. Punch down the risen dough and divide it in half — this recipe makes TWO king cakes.
2. Roll out one half of the dough on a floured surface into a rectangle (about 10×16 inches).
3. Cut lengthwise.
   Use a pizza cutter or sharp knife to slice the rectangle in half lengthwise, creating two long strips.
4. Add filling.
   For cinnamon: evenly sprinkle or crumble the cinnamon filling along each strip. For cream cheese: spread it evenly over each strip.
5. Roll into logs.
   Starting at one long edge, roll each filled strip into a cylinder like a cinnamon roll.
6. Braid the logs.
   Twist the two cylinders together into a rope braid, then shape into an oval on a parchment‑lined baking sheet. Pinch the ends to seal.
7. Repeat with second half.
   Repeat the process with the remaining dough and filling.
8. Second rise.
   Loosely cover both shaped cakes with plastic wrap and let them rise 30–45 minutes until puffy.

Step 4 — Bake to Golden Perfection

1. Preheat your oven to 350°F (177°C) as the cakes finish rising.
2. Bake for 25–30 minutes, rotating halfway if needed, until they become golden brown and sound hollow when tapped.
3. For precision, a digital thermometer inserted into the center should read 190°F to 195°F.
4. Cool completely.
   Transfer the king cakes to a wire rack. Cool fully before frosting — warm cakes will cause the glaze to run.

Step 5 — Make the Frosting

1. In a medium bowl, beat 2 cups powdered sugar, 3 tablespoons milk, 1 tablespoon melted salted butter, 1 teaspoon lemon juice, and 1 teaspoon vanilla extract until smooth and pourable.
2. Adjust thickness:
   • Add more milk if too thick
   • Add more powdered sugar if too thin

This luscious glaze should be thick enough to cling to the cake yet fluid enough to drizzle beautifully.

Step 6 — Decorate & Serve

1. Hide the baby (optional).
   Tradition calls for hiding a small plastic baby figurine inside the cake before slicing — whoever finds it gets “king” or “queen” for the day!
2. Drizzle frosting.
   Spoon the glaze over each cake and use a spatula to help cover if needed.
3. Add colorful sugar.
   While the frosting is still wet, sprinkle with purple, green, and gold sanding sugar — classic Mardi Gras colors that make the cake festive.
4. Slice and enjoy.
   Cut into generous wedges and serve warm or at room temperature.

Serving and Storage Tips

Serving Suggestions

• Serve slices with coffee, café au lait, or hot chocolate.
• Present on a decorative platter with colorful napkins for celebrations.
• Pair with fresh fruit or whipped cream for brunch.

Storage Tips

• Room temperature: Store uncovered or lightly covered for 1–2 days.
• Refrigerator: Wrap in foil or place in an airtight container for up to 4 days.
• Freezing: Wrap individual slices in plastic wrap and freeze up to 2 months; thaw overnight in the fridge.

Proper storage maintains softness and flavor without drying out the crumb.

Helpful Notes

• Control sweetness: Adjust the sugar in the filling or glaze to suit your preference.
• Warm kitchen for rising: A slightly warm environment encourages a strong rise — place dough near a warm oven or sunny spot.
• Flour measurement: Spoon and level your flour for accurate texture — too much flour results in a dense cake.
• Kid‑friendly version: Skip hiding the baby or place it in slice after cutting for safety.

These tips elevate your results and help troubleshoot common stumbling blocks.

Conclusion

This King Cake Recipe is a wonderful way to bring tradition and joy into your kitchen. With tender, rich dough, your choice of cinnamon or cream cheese filling, and a sweet glaze crowned with festive sugar, you’ll create a dessert that delights both in presentation and taste. Whether you’re celebrating Mardi Gras, hosting brunch, or baking for family and friends, this king cake delivers unforgettable flavor and fun.

If you tried this recipe, we’d love to hear from you — leave a comment and a ⭐⭐⭐⭐⭐ rating below!
📌 Don’t forget to share this king cake recipe on Pinterest or Facebook so others can enjoy this classic treat.
What variation did you try first — cinnamon swirl or cream cheese bliss? Let us know!

Frequently Asked Questions (FAQ)

Can I make this king cake gluten‑free?

Yes! Swap the all‑purpose flour for a 1:1 gluten‑free baking blend designed for yeast breads. Add a little extra xanthan gum if needed for structure.

What is the traditional meaning of the baby in king cake?

The small baby figurine symbolizes luck and prosperity. Whoever finds it in their slice is “king” or “queen” for the day and often hosts the next party!

Can I use instant yeast instead of active dry?

Yes — reduce the amount slightly (about 25% less) and add directly to the dry ingredients. Skip the foaming step.

How long does king cake stay fresh?

Properly stored, this cake stays moist and delicious for up to 4 days refrigerated, or sliced and frozen for up to 2 months.

Can I make this ahead of time?

Absolutely — you can prepare the dough and fillings the night before, refrigerate it, then assemble and bake the next day for fresh results.