Description
This authentic New Orleans-style King Cake features tender, brioche-like dough with a sweet cinnamon filling and vibrant purple, green, and gold icing. Perfect for Mardi Gras celebrations, this festive cake brings the spirit of New Orleans to your table. Hide the traditional baby charm inside and let the good times roll!
Ingredients
4 cups all-purpose flour
1/2 cup granulated sugar
2 1/4 teaspoons active dry yeast (one packet)
1 cup whole milk, warmed to 110°F
1/2 cup unsalted butter, melted
3 large eggs, room temperature
1 teaspoon salt
1 teaspoon vanilla extract
Zest of 1 lemon
1 cup packed light brown sugar
3 tablespoons ground cinnamon
1/2 cup unsalted butter, softened
1/4 teaspoon nutmeg
Pinch of salt
3 cups powdered sugar
4–6 tablespoons milk
Purple, green, and gold food coloring
1 teaspoon vanilla extract
Colored sanding sugar (purple, green, gold)
1 plastic baby charm (traditional King Cake token)
Instructions
1. In a small bowl, combine warm milk (110°F) with 1 tablespoon sugar. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
2. In a stand mixer with dough hook, combine flour, remaining sugar, and salt. Add yeast mixture, melted butter, eggs, vanilla, and lemon zest. Mix on low until combined.
3. Increase to medium speed and knead for 5-6 minutes until smooth and elastic. Dough should be slightly tacky but not sticky.
4. Form dough into a ball, place in greased bowl, cover with plastic wrap, and let rise in warm spot for 1.5-2 hours until doubled in size.
5. While dough rises, make filling by creaming together brown sugar, cinnamon, softened butter, nutmeg, and pinch of salt until smooth.
6. Punch down risen dough and turn onto floured surface. Roll into a 24×12-inch rectangle.
7. Spread cinnamon filling evenly over dough, leaving 1-inch border on all sides.
8. Starting from long side, roll tightly into a log. Pinch seam to seal completely.
9. Form into an oval ring, pinching ends together securely. Place on parchment-lined baking sheet.
10. Cover loosely with plastic wrap and let rise 45-60 minutes until puffy.
11. Preheat oven to 350°F. Brush risen cake gently with beaten egg wash.
12. Bake 25-30 minutes until golden brown and internal temperature reaches 190°F.
13. Transfer to wire rack and cool completely for at least 45 minutes before glazing.
14. Divide powdered sugar into three bowls. Add milk and vanilla to each, then tint with purple, green, and gold food coloring.
15. Drizzle colored glazes over cooled cake in alternating bands. Sprinkle with colored sanding sugar while glaze is still wet.
16. Insert plastic baby charm from bottom of cake. Serve at room temperature.
Notes
For deeper flavor, refrigerate dough after kneading for 8-24 hours before proceeding with recipe.
Check yeast expiration date before starting – expired yeast won’t rise properly.
Use an instant-read thermometer to ensure milk is exactly 110°F – too hot kills yeast, too cold won’t activate it.
Don’t skip the second rise after shaping – this creates the light, fluffy texture.
Use gel food coloring for vibrant colors without thinning the glaze.
Store un-glazed cake at room temperature for up to 2 days, or freeze for up to 3 months.
Always warn guests about the plastic baby to prevent choking hazards.
Leftover cake can be frozen in individual slices for quick treats later.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Creole, New Orleans
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 385
- Sugar: 32g
- Sodium: 245mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg
Keywords: King Cake, Mardi Gras, New Orleans cake, carnival cake, festive dessert, braided bread, cinnamon cake