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–+ servings
King Cake on a baking slab

King Cake

Kristin
This Mardi Gras King Cake is sweet, colorful, and sticky. Dessert becomes a game when you're on the hunt for hidden treasure.
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Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Resting Time 2 hours
Total Time 3 hours 45 minutes
Course Dessert
Cuisine American, Southern
Servings 14 people
Calories 218 kcal

Equipment

Ingredients 
 

The Cake

  • 4 ½ teaspoon active dry yeast
  • 2 teaspoon sugar
  • ½ cup sugar
  • ½ cup warm water
  • 3½ to 4 ½ cups all-purpose flour
  • 1 ½ teaspoon fine salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon nutmeg freshly grated
  • ½ cup whole milk warmed
  • 5 egg yolks beaten
  • 8 tablespoon unsalted butter at room temperature
  • vegetable oil for the bowl

Icing & Decorations

  • 2 cups powdered sugar sifted
  • 3 tablespoon whole milk
  • colored sanding sugar in purple, green, and yellow/gold
  • 1 pecan half or whole almond

Instructions 

  • Combine the Yeast, Sugar, & Water: Wash your hands with soap and water. Combine the yeast, 2 teaspoons of sugar, and the warm water in a small bowl. Use a spoon to mix it well. Set the bowl aside for 10 minutes.
  • Combine the Flour, Remaining Sugar, Salt, Cinnamon, & Nutmeg: Use a kitchen scale to weigh 3 ½ cups of flour and ½ cup of sugar. Add them to a large bowl. Use measuring spoons to add the salt, cinnamon, and nutmeg to the bowl. Whisk the ingredients.
  • Add the Yeast Mixture to the Flour Mixture: Use your hands or a spoon to create a well in the flour. Pour the yeast mixture into the well. Mix it all together with a large spoon or spatula.
  • Add the Milk & Eggs: Warm the milk in a small saucepan over low heat. Turn off the stove when finished. While the milk is warming, crack and separate 5 eggs. Beat the egg yolks with a whisk. Discard the eggwhites or save them for another recipe. Wash your hands. Add the warmed milk and egg yolks to the flour mixture. Stir for 5 to 7 minutes to create a very soft dough.
  • Add the Butter & More Flour: Add the room temperature butter to the dough. Use your hands to mix it into the dough. Michael suggests pressing it against the sides of the bowl to incorporate it. Add another ½ cup of flour to the dough and use your hands to combine. The dough should be sticky but still hold its shape. Continue to add flour, little by little, until you have a soft dough that is more dry than sticky.
  • Knead the Dough & Rest It: Transfer the dough to a clean, lightly floured work surface. Apply some flour to your hands and knead the dough. Keep adding a little flour while you knead until the dough is soft, springy, and dry. Knead for about 10 minutes. Transfer the dough to an oiled bowl and cover with a tea towel. Rest it in a warm place in your kitchen for 1 to 1 ½ hours. The dough should be dry, puffed up, and twice its original size.
  • Shape the Dough & Rest It: Transfer the dough back to the lightly floured work surface. Punch the dough with your fist to release any air. Knead it for 1 minute. Shape the dough into a plump cylinder. It should be about 20 inches long. Transfer the dough to the baking slab or baking sheet lined with parchment paper. Shape the dough into an open ring. The ring can be oval or round. Cover it with a tea towel and let it rise for 1 to 1 ½ hours.
  • Bake the King Cake: Preheat the oven to 375 degrees Fahrenheit. Bake the king cake for 25 - 35 minutes, or until golden brown. Rotate the baking slab from front to back halfway through baking. Turn off the oven when finished. Transfer the cake to a cooling rack. Let the cake cool completely before icing.
  • Make the Icing: While you wait, make the icing. Use a whisk to combine the powdered sugar and milk in a medium bowl. The icing should be smooth, shiny, and thick but pourable.
  • Decorate the Cake: Prepare a surface for decorating. Place the cooling rack with the cake over parchment paper or a baking sheet to catch any fallout from the icing, sanding sugar, or, in our case, dot sprinkles. Drizzle the icing over the cake with a spoon. Quickly sprinkle on the decorations using a purple, green, and gold/yellow pattern. Create stripes or big color patches. Let it stand for 15 minutes. Transfer the cake to a serving plate and enjoy!

Notes

Nutrition

Calories: 218kcalCarbohydrates: 33gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 88mgSodium: 259mgPotassium: 47mgFiber: 1gSugar: 25gVitamin A: 312IUVitamin C: 0.01mgCalcium: 28mgIron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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