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Traditional King Cake Recipe

Traditional King Cake Recipe
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Celebrate Mardi Gras with this Traditional King Cake recipe featuring a soft, cinnamon-spiced dough, colorful purple, green, and gold glaze, and a fun hidden baby figurine. Perfect for festive gatherings, this cake brings a rich New Orleans tradition to your table with a deliciously sweet and aromatic treat.

Ingredients

Scale

Dough Ingredients

  • 4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1 cup warm milk (about 110°F)
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1/2 tsp salt

Cinnamon Sugar Filling

  • 1 cup brown sugar
  • 2 tbsp ground cinnamon
  • 1/4 cup unsalted butter, melted

Glaze Ingredients

  • 2 cups powdered sugar
  • 3–4 tbsp milk or water (for drizzle consistency)
  • Food coloring: purple, green, and gold

Additional

  • 1 baby figurine (plastic, food-safe recommended)
  • 1 egg + 1 tbsp water (for egg wash)

Instructions

  1. Prepare the Dough: Warm the milk to about 110°F to activate the yeast. In a large bowl, dissolve the active dry yeast and 1 teaspoon of granulated sugar into the warm milk. Let sit for 5 to 10 minutes until foamy. Add flour, remaining sugar, melted butter, eggs, and salt. Knead until smooth and elastic, about 8 to 10 minutes. Cover and let rise in a warm spot until doubled, approximately 1 to 1.5 hours.
  2. Make the Cinnamon Sugar Filling: Mix brown sugar and cinnamon in a bowl. Melt butter separately. Set both aside until ready to assemble.
  3. Shape and Fill the Dough: Once risen, roll the dough out on a floured surface to a 12×18 inch rectangle. Brush evenly with melted butter, then sprinkle the cinnamon sugar mixture over the surface. Roll tightly from the long side into a log, pinching ends to seal.
  4. Form the Traditional Ring: Place the rolled dough on a parchment-lined baking sheet and shape into a ring. Press ends gently to seal. Cover and let rise again until puffed, about 45 minutes.
  5. Bake the King Cake: Preheat oven to 350°F (175°C). Brush ring with egg wash (1 beaten egg + 1 tbsp water). Bake for 25-30 minutes or until golden brown. Cool completely on a wire rack before decorating.
  6. Prepare and Apply the Glaze: Mix powdered sugar with milk or water to a drizzle-able consistency. Divide into three bowls and tint each with purple, green, and gold food coloring. Drizzle the colored glazes alternately over the cooled cake.
  7. Insert the Baby Figurine: For safety, gently lift a section of the cooled cake and tuck the plastic baby figurine inside. Traditionally hidden before baking, inserting after baking is recommended.

Notes

  • Use warm, not hot, milk to avoid killing the yeast.
  • Knead dough thoroughly but avoid over-flouring for a soft texture.
  • Use softened butter for even filling spread.
  • Double rising is important for a fluffy texture.
  • Apply glaze only after cake is fully cooled to prevent melting colors.
  • Insert baby figurine after baking or use a food-safe plastic version.

Nutrition

Keywords: King Cake, Mardi Gras, Traditional King Cake, New Orleans, Cinnamon Cake, Festive Cake, Mardi Gras Cake, Carnival Cake

Find it online: https://linacorner.com/traditional-king-cake-recipe/