why make this recipe
King Cake is a beloved treat, especially during the Mardi Gras season. Its colorful icing and hidden charm bring joy and excitement to celebrations. Making your own King Cake allows you to enjoy the fresh taste and customize it to your liking. Plus, sharing this delightful cake with friends and family will surely create lasting memories.
how to make Traditional King Cake
Ingredients:
- 1/4 oz of active dry yeast (2 1/4 tsp OR 1 packet)
- 1/4 cup warm water (100° to 110°F)
- 1/2 Tbsp granulated sugar
- 8 oz full fat sour cream
- 2 Tbsp granulated sugar
- 2 Tbsp unsalted butter
- 1/2 teaspoon salt
- 1 large egg (lightly beaten)
- 3 to 3 ½ c bread flour (all-purpose can also be used!)
- ⅓ cup unsalted butter (softened)
- ½ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
- 3 c powdered sugar
- 3 Tbsp cream cheese, softened (butter can also be used)
- 2-4 Tbsp milk
- 2 Tbsp fresh lemon juice
- ¼ tsp vanilla extract
- Purple, green, and gold sprinkles to decorate
Directions:
In a glass measuring cup or small bowl, stir together yeast, warm water, and sugar. Let it stand for 5 minutes until the yeast becomes foamy.
Add the sour cream, butter, sugar, and salt to a medium saucepan over low heat or in a microwave-safe cup. Heat until the butter melts. Remove from heat, and cool the mixture to 100° to 110°F.
In the bowl of a stand mixer with a dough hook, add the sour cream mixture, yeast mixture, egg, and half of the flour. Stir with a spatula, then mix on medium speed. Reduce speed to low and add remaining flour until a soft dough forms.
Knead the dough on low speed until smooth and elastic, about 10 minutes. The dough shouldn’t be sticky or too dry. It should pull away from the sides of the bowl.
Place the dough in a lightly greased bowl and cover it with a linen cloth or plastic wrap. Let it rise in a warm place for about 1 hour or until it doubles in size.
Once risen, divide the dough in half.
Roll one portion into a long rectangle, about 16″ long and 8-9″ wide. Spread half of the softened butter on it, leaving a 1-inch border.
In a small bowl, mix the sugar and cinnamon together. Sprinkle half over the butter.
Roll the dough from the bottom up like a cinnamon roll and pinch the seam tightly.
Repeat steps 7-9 with the other portion of dough.
To form the cake, place the dough rolls seam side down on a parchment-lined baking sheet. Pinch one end together, twist the dough logs, and bring the other ends together to form a ring. Seal the seam tightly.
Cover the cake and let it rise again in a warm place for 20 to 30 minutes, until doubled in size.
Preheat your oven to 350°F.
Bake the cake for 25 to 35 minutes until golden.
Once baked, allow it to cool most of the way.
In a large bowl, mix the glaze ingredients until smooth. Pour the glaze over the warm cake and sprinkle with colored sugars, alternating colors.
Let the cake cool completely, then serve.
how to serve Traditional King Cake
You can serve King Cake sliced into wedges, just like a pie or cake. It is best enjoyed fresh, though it can also be served with coffee or milk for breakfast or dessert. Don’t forget to hide a small plastic baby in the cake before serving for a fun surprise!
how to store Traditional King Cake
Store any leftover King Cake in an airtight container at room temperature. If you live in a warm and humid climate, consider refrigerating it to extend its freshness. It can be enjoyed for several days, but it’s best eaten within the first few days.
tips to make Traditional King Cake
- Make sure your yeast is fresh for a good rise.
- Letting the dough rise in a warm area will help it double in size.
- Feel free to adjust the spice levels or fillings according to your taste.
variation
You can add different fillings such as cream cheese or fruit preserves to the dough before rolling it up for extra flavors. Some people even include chocolate chips!
FAQs
1. What is the significance of the baby in King Cake?
The baby represents luck and prosperity. The person who finds the baby is responsible for hosting next year’s King Cake party!
2. Can I freeze the King Cake?
Yes, you can freeze King Cake. Wrap it tightly in plastic wrap and place it in an airtight container. It can last in the freezer for up to three months.
3. Is King Cake only made during Mardi Gras?
While King Cake is traditionally made during Mardi Gras season, it can be enjoyed year-round for any festive occasion!
Traditional King Cake
Ingredients
Dough Ingredients
- 1/4 oz active dry yeast (2 1/4 tsp or 1 packet) Make sure the yeast is fresh.
- 1/4 cup warm water Water should be between 100° to 110°F.
- 1/2 Tbsp granulated sugar
- 8 oz full fat sour cream
- 2 Tbsp granulated sugar
- 2 Tbsp unsalted butter Softened for the filling.
- 1/2 tsp salt
- 1 large egg (lightly beaten)
- 3 to 3 1/2 c bread flour All-purpose can also be used.
Filling Ingredients
- 1/3 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1 1/2 tsp ground cinnamon Adjust spice levels to taste.
Glaze Ingredients
- 3 c powdered sugar
- 3 Tbsp cream cheese (softened) Butter can also be used.
- 2-4 Tbsp milk Adjust for desired consistency.
- 2 Tbsp fresh lemon juice
- 1/4 tsp vanilla extract
- to taste Purple, green, and gold sprinkles For decoration.
Instructions
Preparation
- In a glass measuring cup or small bowl, stir together yeast, warm water, and sugar. Let it stand for 5 minutes until the yeast becomes foamy.
- Add the sour cream, butter, sugar, and salt to a medium saucepan over low heat or in a microwave-safe cup. Heat until the butter melts. Remove from heat, and cool the mixture to 100° to 110°F.
- In the bowl of a stand mixer with a dough hook, add the sour cream mixture, yeast mixture, egg, and half of the flour. Stir with a spatula, then mix on medium speed. Reduce speed to low and add remaining flour until a soft dough forms.
- Knead the dough on low speed until smooth and elastic, about 10 minutes. The dough shouldn’t be sticky or too dry. It should pull away from the sides of the bowl.
- Place the dough in a lightly greased bowl and cover it with a linen cloth or plastic wrap. Let it rise in a warm place for about 1 hour or until it doubles in size.
Shaping and Baking
- Once risen, divide the dough in half.
- Roll one portion into a long rectangle, about 16 inches long and 8-9 inches wide. Spread half of the softened butter on it, leaving a 1-inch border.
- In a small bowl, mix the sugar and cinnamon together. Sprinkle half over the butter.
- Roll the dough from the bottom up like a cinnamon roll and pinch the seam tightly.
- Repeat with the other portion of dough.
- To form the cake, place the dough rolls seam side down on a parchment-lined baking sheet. Pinch one end together, twist the dough logs, and bring the other ends together to form a ring. Seal the seam tightly.
- Cover the cake and let it rise again in a warm place for 20 to 30 minutes, until doubled in size.
- Preheat your oven to 350°F.
- Bake the cake for 25 to 35 minutes until golden.
Finishing Touches
- Once baked, allow it to cool most of the way.
- In a large bowl, mix the glaze ingredients until smooth. Pour the glaze over the warm cake and sprinkle with colored sugars, alternating colors.
- Let the cake cool completely, then serve.