This king cake recipe is the one I’ve been using for years, boos. It’s not too dense and not too bready, just soft with a cream cheese filling that’s got cardamom and lemon in it, plus the sweet glaze you expect on a traditional Mardi Gras King cake. From scratch, NOLA style. Get into it!
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How to Make King Cake
These step-by-step photos show how to make king cake, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → King Cake Recipe
1. Whisk yeast, sugar, and warm milk
Let it sit until a layer of foam forms on top. If no foam appears, the yeast is dead and should be replaced.
2. Mix the king cake dough base
In the bowl of a stand mixer fitted with the dough hook, add the remaining sugar, milk, melted butter, eggs, egg yolks, flour, salt, nutmeg, and zest. Mix on low until everything is combined.
3. Add foamy yeast mixture to bowl, mix until a rough dough forms
Increase the speed and continue mixing until the dough gathers on the hook and the bowl is mostly clean. The dough should be tacky but not sticky. If it’s sticky, add a little flour and mix again.
4. Form the dough into a ball, place it in an oiled bowl, and cover
Set it in a warm spot until the dough has doubled in size.
PRO TIP: You can substitute lemon extract for lemon zest! Use half the amount of extract as listed for zest, for example, 1 teaspoon zest = ½ teaspoon lemon extract.
5. Whisk softened cream cheese, sugar, flour, and cardamom until smooth
Add the egg, milk, vanilla, lemon zest, and salt, then whisk again until fully combined. Cover and refrigerate the cream cheese filling until the dough is ready.
6. Roll your king cake dough and fill it with the cream cheese filling
Line a sheet pan with parchment paper, place the risen dough on a floured surface, and roll it into an 8-inch by 20-inch rectangle, lifting the edges as needed so it doesn’t stick. Spread two-thirds of the filling down the center, leaving a 1-inch border around the edges.
7. Pull the left long edge over the filling to fold the dough into thirds
Then, spread the remaining filling on top of that fold.
8. Pull the right edge over the filling and pinch to seal
Flip the dough seam-side down onto the prepared pan and gently press and shape it so the filling spreads evenly inside
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9. Bring the ends together to form an oval ring and pinch to seal
Cover loosely and let the dough rise again until puffy.
10. Brush the dough with beaten egg, bake until golden with a shiny finish
Let it cool in the pan, then transfer to a wire rack to cool completely.
11. Whisk all the glaze ingredients together in a bowl until smooth and pourable
Pour the glaze over the cooled cake, letting it drip down the sides.
12. Quickly garnish your king cake with a mixture of the sanding sugars or sprinkles
Let it sit to allow the glaze to set. Slice your New Orleans king cake and serve!
NOTE: A lot of traditional king cake recipes include a little plastic baby to represent the baby Jesus, but it’s totally optional. I usually skip it since it can be a choking hazard. If you still wanna keep the tradition, don’t bake it inside the cake. Wait until the cake is baked and cooled, cut a small hole, pop the baby in, and plug it back up with the piece you removed. Once the glaze goes on, you won’t even see it.
Full Mardi Gras King Cake Recipe
King Cake Recipe
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Equipment
Ingredients
For the Cake
- 2 ½ teaspoons instant yeast
- 1/3 cup + 1 teaspoon granulated sugar divided
- ¾ cup milk warm (about 115°F), divided
- ½ cup unsalted butter melted
- 2 large eggs room temperature
- 2 large egg yolks room temperature
- 4 cups all-purpose flour
- 1 ½ teaspoon kosher salt
- ½ teaspoon nutmeg
- 2 teaspoons lemon zest
- ½ teaspoon vegetable oil for greasing bowl
For the Filling
- 10 ounces cream cheese softened
- ½ cup granulated sugar
- 4 tablespoons all-purpose flour
- 1 teaspoon ground cardamom
- 1 large egg room temperature
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- Pinch kosher salt
- 1 large egg beaten, for egg wash
For the Glaze
- 2 cups powdered sugar
- 1 teaspoon lemon zest
- 3 tablespoons milk
To Garnish
- Green, purple, and yellow sanding sugars or jimmies
Instructions
For the Cake
- In a small bowl whisk together yeast, 1 teaspoon of sugar, and ¼ cup of warm milk. Let sit for about 10 minutes, until a layer of foam develops on top of the milk. (If no foam forms, it means your yeast is dead. Discard and purchase new yeast.)
- Meanwhile, in the bowl of your stand mixer, fitted with the dough hook, add your remaining 1/3 cup sugar, remaining ½ cup of milk, melted butter, eggs, egg yolks, flour, salt, nutmeg, and zest. Mix on low for about 30 seconds to combine ingredients.
- When foamy, add the yeast mixture to the bowl and mix on low for two minutes until a rough dough begins to form. Increase the mixer speed to medium-high and mix for 5 minutes. The dough should gather mostly onto the hook leaving the sides of the bowl mostly clean. The dough should be supple and tacky, but not sticky. (If your dough is sticky, add 1 tablespoon of flour to the dough and mix for an additional minute. Check the dough again.)
- Prepare a large bowl by spreading the oil into a thin layer onto the bottom and sides. Form the dough into a ball and place in an oiled bowl, then cover with plastic wrap or a clean kitchen towel. Place in a warm spot and let rise until it’s doubled in size, about an hour. (Give or take, depending on how warm or cool/drafty the space is.)
For the Filling
- While the dough is resting, whisk together the softened cream cheese, sugar, flour, and cardamom until it is smooth. (You may use your stand mixer with the whisk attachment, a hand mixer, or a sturdy whisk and elbow grease!)
- Add the egg, milk, vanilla, lemon zest, and salt, and whisk again until the mixture is smooth. Cover and set aside in the refrigerator until the dough is ready.
To Assemble and Bake
- Prepare a sheet pan with parchment paper.
- Once the dough has doubled in size, remove it from the bowl and place onto a floured countertop.
- Roll into a 8-inch x 20-inch rectangle. Be sure to lift the edges occasionally as you roll the dough to ensure it’s not sticking to the counter. If it starts to stick, dust a little more flour onto the countertop.
- To assemble, place the short edge of the rectangle parallel to the edge of the counter. Remove the filling from the refrigerator and spread two-thirds of it down the center of the dough, leaving a border of 1 inch unfilled around the edges.
- Pull the left long edge over the filling and center, folding into thirds.
- Spread the remaining third of the filling on top of the first fold. Then pull the right edge over that filling. Pinch the edge to seal it. Carefully and quickly flip the dough booklet over onto the parchment-lined sheet pan, seam side down.
- Gently smoosh and rock the dough as needed to ensure the filling is evenly spread throughout. Bring the edges of the log together to form an oval and gently pinch the ends together to seal the ring completely.
- Loosely cover the ring with a clean kitchen towel or plastic wrap (do not seal tightly) and return to the warm spot to rise for the second time.
- Let the dough rise for 35-40 minutes. The dough should look puffy but not doubled in size. While the dough is rising, preheat your oven to 350°F and place the oven rack in the center position.
- Once the dough has risen, use a pastry brush to coat with the beaten egg.
- Place it in the oven and bake for 40-45 minutes, turning the pan halfway through baking. The dough should be golden brown and have a sheen to it.
- Remove the King Cake from the oven and cool on the pan for 20 minutes. Once cool enough to handle, place onto a wire rack to cool completely, about another 30 minutes.
For the Glaze
- While the cake is cooling, prepare the glaze by placing all the ingredients into a medium bowl and whisking until smooth. The glaze should be thick enough to pour, but not runny.
- Pour the glaze over the top of the cooled cake, allowing it to flow down the sides.
- Quickly garnish with a mixture of the sanding sugars or sprinkles. Let sit for 5 minutes to allow the glaze to set. Slice and serve.
Notes
How to Store
- Room Temp: Keep your king cake covered in an airtight container on the counter for up to 2 days. It’s the best way to store it, especially if it’s already glazed.
- Fridge: You can refrigerate it for up to 4 days, but I don’t really recommend it. The fridge tends to dry out the bread. If you do refrigerate it, wrap it tight so it doesn’t get sad and stale.
- Freezer: King cake freezes well, especially undecorated. Wrap the cake or slices in plastic wrap, then foil, and freeze for up to 2 months. Thaw at room temp, then glaze it fresh.
- Tip: You can store leftover glaze in the fridge for up to 5 days and the filling for up to 2 days if you’re making the king cake ahead (down in the FAQs I show you how). Just keep both in airtight container.
Nutrition
Recipe Tips
- Start with the right dough texture, boos. If it’s sticking to the bottom of the bowl instead of wrapping around the hook, add a little more flour. If it feels dry or stiff, sprinkle in some water. Go easy with the flour, though. It’s WAY easier to add more than to fix dough that’s already too dry.
- Let the dough rise somewhere warm. A turned-off oven or the microwave works great!
- Be gentle when rolling and sealing the dough. Try not to poke holes while rolling it out or pinching the edges closed. Some filling might still leak out, so line your pan with parchment paper to keep cleanup easy.
- Have fun with the glaze! You can split it into three bowls and tint them purple, yellow, and green, or keep it simple and leave your Mardi Gras cake glazed white. Either way, it’s gonna be cute and yummy.
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