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King Cake

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1/2 cup 110°F (about 43°C) Warm water For the dough
2 packages (or 4 1/2 teaspoons) Active dry yeast For the dough
1/2 cup Granulated sugar For the dough
3/4 cup 110°F (about 43°C) Warm milk For the dough
2 Eggs For the dough
1/2 cup Melted butter For the dough
1 teaspoon Vanilla extract For the dough
1 teaspoon Grated lemon zest For the dough
1/2 teaspoon Freshly grated nutmeg For the dough
1 teaspoon Salt For the dough
5 to 5 1/2 cups All-purpose flour For the dough
1/2 cup Granulated sugar For the filling
1 tablespoon Ground cinnamon For the filling
1/3 cup Melted butter For the filling
2 cups Powdered sugar For the icing
2-4 tablespoons Milk For the icing
(purple, green, and gold) for decoration Colored sugar For the icing

Nutritional information


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King Cake

  • 3 hrs 30 mins
  • Medium



  1. In a small bowl, dissolve the yeast in the warm water with a teaspoon of sugar. Let it sit for about 5 minutes until it becomes frothy.
  2. In a large mixing bowl, combine the yeast mixture with the warm milk, sugar, eggs, melted butter, vanilla extract, lemon zest, nutmeg, and salt. Mix well.
  3. Gradually add in the flour, about a cup at a time, until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes until it’s smooth and elastic.
  4. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours or until it doubles in size.
  5. Punch down the risen dough and roll it out into a large rectangle, about 1/4 inch thick.
  6. For the filling, mix together the granulated sugar and ground cinnamon. Brush the melted butter over the rolled-out dough, then sprinkle the cinnamon-sugar mixture evenly over the butter.
  7. Starting from one long side, roll the dough tightly into a log. Pinch the seams together to seal.
  8. Form the log into a ring and place it on a greased baking sheet. Cover it loosely with plastic wrap and let it rise for another 45 minutes to 1 hour.
  9. Preheat the oven to 350°F (175°C). Bake the King Cake for 25-30 minutes or until it’s golden brown and sounds hollow when tapped on the bottom.
  10. Let the cake cool completely on a wire rack.
  11. For the icing, whisk together the powdered sugar and milk until smooth. Drizzle the icing over the cooled King Cake.
  12. Decorate the cake with colored sugar, alternating purple, green, and gold sections.

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