Description
Homemade King Cake with traditional purple, green, and gold sugars. Perfect for celebrating Mardi Gras season!
Ingredients
For the Dough
- 1 cup warm milk (about 110°F / 43°C)
- 2¼ teaspoons active dry yeast (1 packet)
- ½ cup granulated sugar
- ½ cup unsalted butter, melted and cooled slightly
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 4–4½ cups all-purpose flour
For the Filling (Optional but Traditional)
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
For the Icing
- 2 cups powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
For the Decorative Sugars (Traditional Colors)
- Green sanding sugar
- Purple sanding sugar
- Gold sanding sugar
Optional Add-Ins
- Raisins or currants
- Chopped pecans or almonds
- A small plastic baby or trinket (traditionally hidden inside the cake)
Instructions
In a small bowl, stir together the warm milk and yeast. Let it sit for 5–10 minutes until it gets foamy and bubbly on top. This tells you the yeast is alive and ready to work its magic! If it doesn’t foam, your milk might have been too hot or too cold—start over with fresh yeast.
In a large bowl, combine the sugar, melted butter, eggs, vanilla, and salt. Give it a good stir, then add your foamy yeast mixture. Gradually add 4 cups of flour, stirring as you go until a soft, slightly sticky dough forms. Don’t dump all the flour in at once.
Turn your dough onto a well-floured surface and knead for 6–8 minutes until it’s smooth, elastic, and springs back when you poke it. This is where the magic happens! If the dough sticks to your hands, add flour 2 tablespoons at a time.
Place your dough in a greased bowl, turning it once to coat all sides. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1–1½ hours, or until it’s doubled in size. I like to put mine in the oven (turned OFF!) with just the oven light on—it creates the perfect warm environment.
While your dough is rising, mix together the softened butter, sugar, and cinnamon in a small bowl until it’s crumbly and fragrant. This filling is what takes King Cake from good to AMAZING!
Punch down your risen dough (so satisfying!) and turn it onto a floured surface. Roll it into a large rectangle, about 12×18 inches. Spread the cinnamon-sugar filling evenly over the dough, leaving about a ½-inch border. Now roll the dough lengthwise into a tight log, pinching the seam to seal. Shape the log into a large oval and pinch the ends together firmly—you want that classic ring shape!
Place your shaped cake on a parchment-lined baking sheet or in a greased round cake pan. Cover it again and let it rise for 30–45 minutes until it’s nice and puffy. This second rise is crucial for that soft, pillowy texture!
Bake at 350°F (175°C) for 25–30 minutes, until the top is golden brown and gorgeous. If it’s browning too quickly, just tent it lightly with aluminum foil. You’ll know it’s done when it sounds hollow when tapped and smells absolutely incredible.
While your cake cools, whisk together the powdered sugar, milk, and vanilla until smooth and pourable. You want it thick enough to coat the back of a spoon but thin enough to drizzle.
Once your cake has cooled for about 10 minutes (it should be barely warm), drizzle that beautiful icing all over the top. Work quickly and sprinkle the green, purple, and gold sanding sugars in alternating stripes or sections before the icing sets. This is where it becomes a true King Cake!
Notes
- Test your yeast first: If you’re not sure your yeast is fresh, proof it in the warm milk with a pinch of sugar. If it doesn’t foam after 10 minutes, buy new yeast.
- Don’t over-flour: Too much flour makes a dry, tough cake. Add just enough so the dough is workable.
- Use a stand mixer: If you have one, use the dough hook attachment to knead—it saves your arms and ensures perfect texture.
- Brush with butter: For extra richness, brush the warm baked cake with melted butter before adding the icing.
- Seal those ends well: When forming the oval, really pinch and tuck those ends together, or they’ll separate during baking.
- Common mistake to avoid: Don’t let the dough rise too long or it’ll develop a yeasty, beer-like flavor. Stop when it’s just doubled.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking