Prep Time
30 Mins
Cook Time
10 Mins
Stand Time
5 Mins
Rise Time
1 Hour 30 Mins
Bake Time
16 Mins
Yield
Makes 2 cakes (about 18 servings each)

This traditional Mardi Gras dessert makes two king cakes each topped with a creamy glaze and festive gold, purple, and yellow sugar sprinkles.

How to Make It

Step 1

Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.

Step 2

Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.

Step 3

Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.

Step 4

Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.

Step 5

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.

Step 6

Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Spread 1/3 cup softened butter evenly on each rectangle, leaving a 1-inch border. Stir together 1/2 cup sugar and cinnamon, and sprinkle evenly over butter on each rectangle.

Step 7

Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.

Step 8

Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.

Step 9

Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.

Step 10

Cream Cheese-Filled King Cake: Prepare each 22- x 12-inch dough rectangle as directed. Omit 1/3 cup softened butter and 1 1/2 teaspoons ground cinnamon. Increase 1/2 cup sugar to 3/4 cup sugar. Beat 3/4 cup sugar; 2 (8-ounce) packages cream cheese, softened; 1 large egg; and 2 teaspoons vanilla extract at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders. Proceed with recipe as directed.

Step 11

*6 to 6 1/2 cups all-purpose flour may be substituted.

Chef's Notes

This recipe uses bread flour, which makes for a light, airy cake. You still get tasty results with all-purpose flour--the cake will just be more dense.

Ratings & Reviews

LMPShreveport's Review

glorybees7
March 01, 2014
I have made this recipe twice and really love the cake and the filling. I did substitute Greek yogurt for the sour cream because I did not have enough sour cream and an abundance of the yogurt! Both times I have had trouble with the sugar weeping or melting overnight, which makes a very messy eating situation. I am making my sanding sugar with Wilton gel colors. I let the cakes cool completely before wrapping in plastic wrap. I hope someone can tell my why my sugar is weeping and what I can do to stop that.

BonnieFogger's Review

neworleansgal
February 22, 2012
I made this for the first time last year and this year I made it twice. Each time the reviews were excellent. I made them without a heavy duty mixer so it was a lot of trouble (but worth it!). However, I think next year I will tell my husband "no new mixer, no King Cake." LOL

Rajiv Kumar

AJames
September 18, 2017
Yesterday there was a party in my family, we made this cake. It was very awesome!!!! Everobody praised of this cake. Same Cake is also given on : https://www.cakengifts.in/cake-delivery-in-prashant-vihar-delhi https://www.cakengifts.in/cake-delivery-in-okhla-phase1-delhi https://www.cakengifts.in/cake-delivery-in-neb-sarai-delhi https://www.cakengifts.in/cake-delivery-in-ghaziabad

MelindaOliver's Review

Yolanda
February 19, 2009
I made this recipe yesterday alongside my traditional king cake recipe and I have to admit, this one is lighter and easier to work with. The frosting is also very good. The dough rises quick too. This is a great recipe.

Rouxqueen's Review

MelindaOliver
April 01, 2012
I've been making this recipe for years for our Mardi Gras party and people always rave about it!

HennyPenny's Review

HennyPenny
March 03, 2011
I made this two years ago and it was wonderful. Didn't change a thing. Ate myself stupid with it! :)

glorybees7's Review

NOLAgal
February 16, 2010
Fabulous!! I made 5 of these cakes for church and work and everyone loved them!! I will make these every year, whether or not I get the nut. I used regular flour and diluted canned white icing. The result was a very moist, cinnamon bun like cake.

the1dukegirl's Review

acadia49
February 04, 2013
N/A

rachelevemeyer's Review

fishandrun
March 04, 2014
N/A

ebf9qq's Review

LMPShreveport
February 08, 2015
I followed the recipe to the letter but the taste was king of dough-y. Maybe it needs to bake longer at a lower temperature?