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Best King Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 8 reviews

  • Author: Sara
  • Total Time: 2 hours 25 minutes
  • Yield: 16 servings

Description

This Best King Cake recipe offers a delightful homemade version of the classic Mardi Gras treat, featuring a soft, fragrant yeast dough filled with a sweet cinnamon or cream cheese filling, braided into a ring and baked to golden perfection. Finished with a tangy lemon glaze and festive colored sugar, this cake is perfect for celebrations and sharing joy with family and friends.

Ingredients

Dough Ingredients

  • 1 cup whole milk
  • ⅓ cup butter (room temperature, salted preferred)
  • ¼ cup cane sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon zest
  • ½ teaspoon kosher salt
  • 2 large eggs (room temperature)
  • 4 – 5 cups bread flour (or all-purpose flour; bread flour preferred for softness)
  • 2 ¼ teaspoons instant dry yeast (1 packet, Saf Brand recommended)

Cinnamon Filling

  • ½ cup butter (room temperature)
  • 1 ½ tablespoons cinnamon
  • 1 cup packed brown sugar (or half brown sugar, half granulated sugar)
  • Pinch of salt

Cream Cheese Filling (Optional)

  • 8 ounces cream cheese (softened)
  • 1 to 1 ½ cups powdered sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • Pinch of salt

Frosting Ingredients

  • 2 cups powdered sugar
  • 1 tablespoon lemon juice (fresh squeezed recommended)
  • 2 tablespoons melted butter (salted preferred)
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons milk or cream
  • Pinch of salt

Additional

  • 1 egg yolk (room temperature)
  • 1 tablespoon milk or water (for egg wash)
  • Colored sugar in purple, green, and gold for decorating
  • Plastic baby or pecan (to hide inside cake before frosting)

Instructions

  1. Making the Dough: In a saucepan, warm milk, butter, sugar, and salt to 120°-130°F, watching carefully to avoid overheating; cool if needed before adding to yeast. In a stand mixer with paddle attachment, combine 2 cups flour and yeast, then slowly add the warm milk mixture while mixing on low speed. Add eggs, lemon zest, and vanilla extract and mix well. Gradually add an additional 2 ¼ cups flour, mixing to form a soft but not sticky dough. Add up to ¾ cup more flour if needed until dough is tacky but not sticking to bowl sides. Switch to dough hook and knead for 5–10 minutes until smooth and elastic. Remove dough, knead a few times by hand to form a smooth ball.
  2. First Rise: Lightly grease a bowl and place dough inside, turning to coat all sides. Cover with a cloth or plastic wrap and let rise in a warm place 1–2 hours until doubled in size. Alternatively, refrigerate overnight and bring to room temperature before shaping.
  3. Prepare Cinnamon Filling: In a bowl, blend butter, brown sugar, cinnamon, and pinch of salt until smooth and creamy. This can be stored at room temperature for one day or refrigerated up to one week; bring to room temperature before use. If using cream cheese filling, beat cream cheese, powdered sugar, lemon zest, vanilla, and salt until light and fluffy.
  4. Roll and Shape Dough: On a lightly floured surface, roll dough into an 18×21-inch rectangle (or smaller rectangles if preferred). Cut the dough lengthwise into two long strips with a pizza cutter. Spread cinnamon or cream cheese filling evenly down the center of each strip, leaving a 1-inch border on each side. Wet your fingers and pinch the dough seam closed, then roll each strip into a cylinder and place on a parchment-lined half-sheet baking pan.
  5. Form the Braid and Ring: Place two rolls side by side, pinch the top ends together, then twist the rolls into a rope braid forming a ring or oval shape. Pinch the ends together and tuck under neatly. Cover loosely and let rise 30–45 minutes until puffy.
  6. Prepare Oven and Egg Wash: Preheat oven to 350°F (175°C) while dough is rising. Whisk egg yolk with milk or water for the egg wash; brush over the risen dough for a golden, glossy finish.
  7. Bake the King Cake: Bake for 25–35 minutes until golden brown and internal temperature reaches 190°F–195°F. Remove from oven and allow to cool at least 30 minutes before frosting.
  8. Make the Frosting: In a bowl, whisk powdered sugar, lemon juice, melted butter, vanilla, and salt. Gradually add milk or cream 1 tablespoon at a time until the glaze is pourable.
  9. Decorate and Serve: Press a plastic baby or pecan into the cake before glazing. Drizzle the frosting over the cooled cake and immediately sprinkle with purple, green, and gold sugar for a festive look. Slice and serve; the person who finds the baby is declared king or queen for the day!

Notes

  • Use bread flour for a softer, more tender dough; all-purpose flour works but yield might be tougher.
  • Instant dry yeast is recommended for consistent results; make sure it’s fresh and active.
  • Ensure milk and melted butter in the dough are not too hot to avoid killing the yeast.
  • Let dough rise in a warm, draft-free spot or use the oven with the light on as a warming method.
  • Cinnamon filling can be made ahead and stored; soften before using to spread easily.
  • Rolling into two smaller rectangles may be easier than one large piece for handling.
  • The egg wash ensures beautiful color; using milk or water in the wash affects the crust texture.
  • Allow cake to cool before frosting to prevent glaze from melting off.
  • Store leftovers tightly wrapped at room temperature for up to 2 days or freeze for longer storage.
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: Southern American

Find it online: https://saraflavors.com/best-king-cake-recipe/