Traditional King Cake

Isabella

This traditional King Cake features a soft, brioche-like dough filled with cinnamon sugar or creamy cheese, baked until golden, and finished with a sweet vanilla glaze and festive colors. Perfect for Mardi Gras or any special celebration, it brings classic New Orleans flavor straight to your kitchen.

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Prep Time 45

Cook Time 30

Total Time 3 15

Servings: 16 slices

Course: Dessert

Cuisine: American, New Orleans

Ingredients Method Notes

Ingredients

Dough

1 cup milk warmed
¼ cup salted butter
1 ½ tsp salt
⅔ cup warm water
½ cup granulated sugar divided
1 tbsp active dry yeast
2 large eggs beaten
2 tsp vanilla extract
5–5 ½ cups all-purpose flour

Cinnamon Filling

⅔ cup brown sugar
⅓ cup granulated sugar
½ cup all-purpose flour
2 tsp ground cinnamon
4 tbsp salted butter melted

Cream Cheese Filling

8 oz cream cheese softened
2 cups powdered sugar
2 tbsp salted butter softened
1 tsp vanilla extract

Frosting

2 cups powdered sugar
3 tbsp milk
1 tbsp salted butter melted
1 tsp lemon juice
1 tsp vanilla extract

Method

Warm the milk and butter together until just melted. Stir in salt and set aside to cool slightly.
In a bowl, combine warm water, a portion of the sugar, and yeast. Let sit 5–10 minutes until foamy.
Add milk mixture, remaining sugar, eggs, vanilla, and 1 cup flour. Mix well, then gradually add remaining flour until a soft dough forms.
Knead until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled, 1–2 hours.
Prepare your chosen filling while dough rises.
Punch down dough and divide in half. Roll each portion into a rectangle, fill, roll into logs, twist together, and form an oval.
Let shaped cakes rise 30–45 minutes. Bake at 350°F / 177°C for 25–30 minutes until golden.
Cool completely. Mix frosting ingredients and drizzle over cakes. Decorate with colored sugar and serve.

Notes

You can choose either cinnamon or cream cheese filling, or make one of each. Avoid over-flouring to keep the cake tender.