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King Cake Recipe
A traditional New Orleans king cake with rich brioche dough, cinnamon filling, and classic Mardi Gras colors, perfect for Carnival season gatherings.
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Servings: 20
Calories: 365kcal
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Ingredients
Dough
- 1 cup milk
- 1¼ teaspoons kosher salt
- ¼ cup salted butter
- ⅔ cup warm water 110°F–115°F
- ½ cup granulated sugar divided
- 1 tablespoon active dry yeast
- 2 large eggs beaten
- 2 teaspoons vanilla bean paste
- 5 to 5½ cups all-purpose flour spooned and leveled
Cinnamon Filling
- ⅔ cup brown sugar
- ⅓ cup granulated sugar
- ½ cup all-purpose flour
- 2 teaspoons ground cinnamon
- 4 tablespoons salted butter melted
Frosting
- 2 cups powdered sugar
- 3 tablespoons milk
- 1 tablespoon salted butter melted
- 1 teaspoon lemon juice
- 1 teaspoon vanilla bean paste
- ½ cup Purple Sanding Sugar
- ½ cup Green Sanding Sugar
- ½ cup Gold Sanding Sugar
Instructions
Prepare the Dough
- Heat the milk and butter together in a microwave-safe bowl until the butter is melted and the mixture is warm, about 60–90 seconds.1 cup milk, ¼ cup salted butter
- Stir in the salt and set aside to cool until just warm to the touch (about 120°F–130°F).1¼ teaspoons kosher salt
- In a separate bowl, combine the warm water, about 1 tablespoon of the sugar, and the yeast. Stir and let stand 5–10 minutes, until foamy.⅔ cup warm water, ½ cup granulated sugar, 1 tablespoon active dry yeast
- Add the milk mixture, remaining sugar, eggs, and vanilla to the yeast mixture.2 large eggs, 2 teaspoons vanilla bean paste
- Mix in 1 cup of the flour until combined.
- Continue adding flour, about 1 cup at a time, mixing and kneading until a very soft dough forms and begins pulling away from the sides of the bowl. Add the remaining ½ cup flour only if the dough is excessively sticky.5 to 5½ cups all-purpose flour
- Knead with a dough hook on medium speed for about 5 minutes, or knead by hand for 8–10 minutes, until smooth and elastic.
- Shape the dough into a ball, place in a lightly oiled bowl, turn to coat, and cover.
- Let rise in a warm place until doubled in size, 1–2 hours.
Make the Cinnamon Filling
- Combine the brown sugar, granulated sugar, flour, cinnamon, and melted butter in a bowl.⅔ cup brown sugar, ⅓ cup granulated sugar, ½ cup all-purpose flour, 2 teaspoons ground cinnamon, 4 tablespoons salted butter
- Mix until evenly blended and crumbly.
- Set aside.
Shape the King Cakes
- Line two baking sheets with parchment paper.
- Punch down the risen dough and divide it in half.
- Roll one half into a rectangle approximately 10 × 16 inches on a lightly floured surface.
- Cut the rectangle lengthwise into two long strips.
- Sprinkle the cinnamon filling evenly over both strips.
- Roll each strip tightly into a log, seam side down.
- Twist the two logs together to form a braid, then shape into an oval and pinch the ends to seal.
- Transfer to a prepared baking sheet.
- Repeat with the remaining dough and filling.
- Cover loosely and let rise until puffy, 30–45 minutes.
Bake
- Preheat the oven to 350°F.
- Bake the king cakes for 25–30 minutes, until golden brown and baked through.
- An internal temperature of 190°F–195°F indicates doneness.
- Cool completely before frosting.
Prepare the Frosting
- Whisk together the powdered sugar, milk, melted butter, lemon juice, and vanilla until smooth.2 cups powdered sugar, 3 tablespoons milk, 1 tablespoon salted butter, 1 teaspoon lemon juice, 1 teaspoon vanilla bean paste
- Adjust with additional milk if needed to achieve a thick but pourable consistency.
Finish and Serve
- Insert a small plastic baby into the underside of each cake, if using.
- Drizzle the frosting over the cooled cakes and spread gently if needed.
- Decorate with purple, green, and gold sanding sugar while the frosting is still wet.½ cup Purple Sanding Sugar, ½ cup Green Sanding Sugar, ½ cup Gold Sanding Sugar
- Slice and serve.
Notes
Substitutions
- Unsalted butter may be used; increase salt by ¼ teaspoon in the dough.
- If dough is too sticky, begin adding more flour ¼ cup at a time until the desired consistency is reached.
- Vanilla extract can replace vanilla bean paste in equal amounts.
- Instant yeast may be substituted for active dry yeast; mix it directly with the flour and sugar and proceed without proofing.
- Serve with coffee, café au lait, or hot chocolate.
- Pairs well with fresh fruit or any brunch offerings.
- Store covered at room temperature for up to 2 days or refrigerate for up to 1 week.
- Bring to room temperature before serving for best texture.
- Fully baked and unfrosted king cakes may be frozen for up to 2–3 months.
- Wrap tightly in plastic wrap and place in an airtight container.
- Thaw at room temperature, then frost and decorate before serving.
Nutrition
Serving: 1 piece | Calories: 365kcal | Carbohydrates: 72g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 202mg | Potassium: 83mg | Fiber: 1g | Sugar: 43g | Vitamin A: 206IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 2mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.