King Cake

This traditional Mardi Gras King Cake recipe has routes deep in New Orleans, filled with a variety of fillings - it's simple yet oh so yummy!

Prep Time35

Cook Time20

Additional Time1 25

Total Time2 20

Servings:

Cuisine: Southern Food

Author: Melanie Cagle

Video

Ingredients

For The King Cake

¼ Cup Unsalted Butter
16 oz Sour Cream
⅓ Cup White Sugar + 1 Tsp.
1 Tsp. Salt
2 Packets Active Dry Yeast
½ Cup Warm Water
2 Large Eggs
6-½ Cups All Purpose Flour

Cream Cheese Filling

2 8 oz Packs Cream Cheese
1 Large Egg
¾ Cup White Sugar
2 Tsp. Vanilla

Pecan Praline Filling

2 8 oz Packs Cream Cheese
½ Cup White Sugar
¼ Cup Dark Brown Sugar packed
2 Tsp. Cinnamon
2 Tsp. Vanilla
1 Large Egg
1 Cup finely chopped candied Pecans

Vanilla Glaze

3 Cups Confectioners Sugar
4 Tbsp. Melted Butter
2 Tsp. Vanilla
4 Tbsp. Whole Milk

Sanding Sugars - purple green and yellow

Instructions

Take the butter, sour cream, sugar and salt and put into a sauce pan. Heat until the butter has all melted.
In a large bowl take the yeast, warm water and sugar - mix and let stand for 5 minutes.
Mix the sour cream mixture into the yeast mixture and add the 2 eggs and 2 cups of the flour. Mix well for 2 minutes on medium speed.
Stir in the remaining flour, stir until combined.
Empty out onto a clean, floured surface. Knead the dough for 10 minutes until it becomes soft and elasticy.
Put this dough into a large greased mixing bowl, then turn the dough over (now the top has been greased. Cover lightly with plastic wrap and allow to rise for 1 hour in a draft-free warm area.
While the dough is rising make the filling. In a medium sized mixing bowl take all the cream cheese filling ingredients and mix together on medium setting for 1 minute.
Same with the pecan praline filling, except leave out the pecans until the ingredients have been mixed, then stir in the pecans.
Once the dough has doubled in size divide in half. Take one half and roll out onto a floured surface - making a 28X10 inch rectangle (ish).
Using the back of a spoon carefully spread the filling on top of the king cake dough. Be careful not to tear the dough.
Starting at the long end start to roll the dough into a log shape. Try to keep it even.
Transfer the 'log' onto a baking sheet (with parchment paper) and shape into a circle/oval. Press the ends of the log into each other and press the seams closed as best you can. It doesn't have to be perfect because the icing afterward can cover imperfections pretty well.
Preheat the oven to 375°F.
Cover the dough with a dry towel and allow to rest again for 20 minutes.
Remove the towel and put into the oven for 20 minutes.
Remove from the oven and allow to cool.
If you are inserting a plastic king cake baby into your king cake now is the time to do it. Just press the baby into the cake in an inconspicuous place.
Take the vanilla glaze ingredients and mix together well. Spoon onto the king cake starting at the place you just inserted the baby. Work quickly because the glaze dries quickly and you still need to sprinkle the sanding sugar while it's wet.
Sprinkle the sanding sugar all over the icing, liberally. Traditional Mardi Gras colors are purple green and yellow, but this is your choice!
Slice and enjoy!

Notes

This recipe makes 2 King Cakes - the filling recipes is enough to fill 2 King Cakes (each)

If you like a clean seal don't spread the filling completely to the edges. I personally like filling to be consistent throughout the dough so I like to spread all the way to the edges.

Make sure the king cake has completely cooled before glazing

Make sure to sprinkle the sanding sugar while the glaze is still wet - it dries quickly - so get to it!

You can buy the ready made sanding sugar but it's also easy to make using food coloring and sugar.

Nutrition

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