King Cake is a celebration in every bite, blending rich, buttery dough with a swirl of sweet cinnamon and a crown of vibrant icing. This festive treat is as visually stunning as it is delicious, with its golden crust and jewel-like sugar toppings. Perfect for special occasions or a weekend baking project, it’s a labor of love that rewards you with soft, pillowy layers and a hint of warmth from aromatic spices. In just a little over four hours, you’ll have a showstopping dessert that’s sure to impress.
The magic lies in its perfect balance of textures—crunchy sugar glaze, tender crumb, and a surprising pop of creamy filling. Each slice offers a symphony of flavors, from the richness of butter to the subtle sweetness of vanilla. Whether you’re sharing it with friends or savoring a slice with coffee, this King Cake is a true indulgence. With simple preparation and a few hours of rising time, you’ll create a masterpiece that’s worth every moment.
King Cake Ingredients
- For the Dough:
- 1 cup (236 ml) milk (preferably whole milk)
- ⅓ cup water
- 2 ¼ teaspoons active dry yeast
- ⅓ cup (70 g) granulated sugar
- 5 Tablespoons (70 g) unsalted butter, melted
- 1 large egg
- 2 large egg yolks
- 2 teaspoons table salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- 5 cups (625 g) bread flour (may substitute all-purpose flour, see note)
- For the Filling:
- ½ cup (100 g) light or dark brown sugar, firmly packed
- 1 Tablespoon ground cinnamon
- ⅛ teaspoon table salt
- 4 Tablespoons (57 g) unsalted butter, softened
- For the Egg Wash:
- 1 large egg
- 1 teaspoon water
- For the Glaze & Topping:
- 1 cup (125 g) powdered sugar
- 1-2 Tablespoons milk
- ¼ teaspoon vanilla extract
- Green, purple, and yellow or gold sanding sugar or sprinkles
Step-by-Step King Cake Instructions
- Prepare the Dough: Combine milk and water in a microwave-safe container. Heat in 20-second increments until the temperature reads 105-115°F (40-46°C). Pour into a large mixing bowl, add yeast and 1 teaspoon of granulated sugar, and stir. Let sit until foamy (5-10 minutes).
- Add the remaining sugar, melted butter, egg, egg yolks, salt, cinnamon, nutmeg, and 2 cups (250g) of flour. Stir until well-combined. Gradually add more flour until the dough is slightly tacky but not sticky.
- Knead the dough on a floured surface for 5-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size (1-2 hours).
- Make the Filling: Whisk together brown sugar, cinnamon, and salt. Ensure the butter is soft and spreadable.
- Assemble the Cake: Gently deflate the dough and roll it into a 10×20” rectangle. Cut in half lengthwise. Spread softened butter over each rectangle, leaving a ½” border. Sprinkle with filling. Roll each rectangle tightly into a rope, pinch the edges, and twist the ropes together to form a wreath. Place on a parchment-lined baking sheet, cover with a towel, and let rise for 45 minutes.
- Bake the Cake: Preheat the oven to 350°F (175°C). Prepare the egg wash by whisking 1 egg with 1 teaspoon of water. Brush the risen dough with egg wash and bake for 30 minutes, or until golden brown and hollow-sounding when tapped. Cool completely.
- Decorate: Whisk powdered sugar, milk, and vanilla extract to make the glaze. Drizzle over the cooled cake and immediately decorate with colored sprinkles. Slice, serve, and enjoy!
Storage and Reheating Tips
To keep your King Cake fresh, store it in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 1 month. When ready to enjoy, thaw at room temperature and refresh in a 300°F (150°C) oven for 5-10 minutes to restore its softness.
Serving Suggestions
King Cake is traditionally served as a festive dessert or breakfast treat. Pair it with a hot cup of coffee or a glass of cold milk for a delightful experience. For an extra touch, serve with a side of whipped cream or a drizzle of caramel sauce to complement the cinnamon and sugar flavors.
Recipe Variations
Feel free to get creative with your King Cake! Swap the cinnamon filling for a cream cheese mixture or add chopped nuts for extra crunch. You can also experiment with different glaze flavors, such as lemon or almond extract, to give your cake a unique twist. Don’t forget to adjust the sprinkles to match your theme or occasion!
Time-Saving Tips
To save time, prepare the dough the night before and let it rise in the refrigerator overnight. This slow rise enhances flavor while freeing up your schedule. Additionally, use pre-measured ingredients and a stand mixer with a dough hook to streamline the mixing and kneading process.
Equipment Guidance
For best results, use a stand mixer with a dough hook attachment to knead the dough effortlessly. A rolling pin and parchment paper are essential for shaping and transferring the cake. An instant-read thermometer ensures the dough is baked to perfection, and a whisk helps create a smooth glaze for decorating.
King Cake
Ingredients
- 1 cup milk (I prefer to use whole milk)
- ⅓ cup water
- 2 ¼ teaspoons active dry yeast
- ⅓ cup granulated sugar
- 5 Tablespoons unsalted butter melted
- 1 large egg
- 2 large egg yolks
- 2 teaspoons table salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg optional
- 5 cups bread flour plus additional as needed (625g) (may substitute all-purpose flour, see note)
Filling
- ½ cup light or dark brown sugar firmly packed
- 1 Tablespoon ground cinnamon
- ⅛ teaspoon table salt
- 4 Tablespoons unsalted butter softened
Egg wash
- 1 large egg
- 1 teaspoon water
Glaze & Topping
- 1 cup powdered sugar
- 1-2 Tablespoons milk
- ¼ teaspoon vanilla extract
- Green, purple, and yellow or gold sanding sugar or sprinkles
Instructions
- Combine milk and water and heat in 20-second increments in a microwave-safe container (I use a glass measuring cup) until the temperature reads between 105-115F (40-46C) with an instant read thermometer (always stir before checking the temperature).
- Pour liquid into a large mixing bowl (or this recipe may be made in the bowl of a stand mixer with the dough hook attachment), add yeast and a teaspoon of the granulated sugar and stir until combined. Allow to sit until yeast is foamy (5-10 minutes). Note that if your yeast does not foam you will need to start over.
- Add remaining granulated sugar, melted butter, egg, egg yolks, salt, cinnamon, nutmeg, and just 2 cups (250g) of flour and stir until all ingredients are well-combined.
- Gradually stir in additional flour until your dough is well-combined and clinging to itself as you mix. It should be slightly tacky to the touch but not so sticky that it’s sticking to your fingers. You may not need all 5 cups of flour, or you may need more.
- Turn dough out to a clean, lightly floured surface and knead for 5-10 minutes or until you have achieved a smooth, elastic dough. Add additional flour as needed if dough is sticking to your hands (with a stand mixer you will just mix with dough hook on low speed until proper consistency is reached).
- Place dough in a clean, lightly oiled large bowl and cover tightly with plastic wrap. Allow to rise in a warm, draft-free space until doubled in size (about 1-2 hours).
- Whisk together brown sugar, cinnamon, and salt until combined. Butter should be soft enough to be spreadable, pop it in the microwave for several seconds if needed!
- Gently deflate dough and turn out onto a clean, lightly floured surface. Roll into a neat 10×20” rectangle and then cut in half lengthwise.
- Spread softened butter evenly over the surface of each rectangle, leaving a ½” (1.3cm) perimeter around all sides.
- Sprinkle butter evenly with filling. If using a plastic baby you would place it somewhere in the rectangle before rolling.
- Roll each rectangle lengthwise tightly into a rope and pinch the edges to make a seam.
- Twist the two ropes together to form a wreath and transfer to a parchment paper lined baking sheet.
- Cover with a towel and allow to rise until increased in size, about 45 minutes.
- While dough is rising, preheat oven to 350F (175C) and prepare an egg wash by whisking together 1 egg and a teaspoon of water.
- Once dough has risen, remove towel and lightly brush all over with egg wash. Transfer to preheated oven and bake for 30 minutes or until bread is golden brown and sounds hollow when tapped, or preferably when a thermometer inserted in the thickest part reads 190F (87C). Allow to cool completely before decorating.
- Prepare glaze by whisking together powdered sugar, milk, and vanilla extract. Glaze should be thick enough that when it drizzles off your whisk it should hold its shape for several seconds before dissolving back into the rest of the glaze in the bowl (add more milk if it’s too stiff and more sugar if it’s too thin).
- Drizzle glaze all over cooled king cake then decorate immediately with colored sprinkles, alternating patches of green, purple, and yellow sugar. Slice, serve, and enjoy!