Our King Cake recipe features the classic ring shape and a hidden baby (though you can use a pecan half, if you wish). Traditionally, whoever is served the hidden figurine becomes the king or queen for the week and bakes another King Cake. The real question is, are you ready for the challenge? Read on for everything you need to know about the Mardi Gras tradition including our easy king cake recipe.
What Is a King Cake?
Also known as a Three Kings Cake, this popular cake has a scrumptious blend of cinnamon (similar to a coffee-cake), with the softest, pillowy texture. The sweet dough is often infused with candied fruits or peels, fruit fillings, cinnamon fillings, cream cheese, and nuts, and is commonly iced in yellow, green, and purple colors, as an ode to the Mardi Gras celebration right before Lent.
Mardi Gras King Cake Tradition
The king cake tradition dates back hundreds of years and was originally made to celebrate Epiphany or Three Kings Day. Baking a tiny plastic baby into a king cake wasn’t common practice until the 1800s. Some say the baby represents Jesus. If you find the baby in a king cake, it's said that you become "king" or "queen" of the evening and you must bake the king cake next year. It's also said to bring good luck and prosperity. If you'd prefer not to include a plastic baby in your king cake, use a pecan half or orange wedge instead.
How to Make King Cake
Our king cake recipe starts with a yeast dough that's flavored with nutmeg. The filling is made with brown sugar, pecans, raisins, and cinnamon. To make a homemade king cake, you'll first combine the dough ingredients and let it rise. Make the filling and set it aside. Once the dough is ready, following these steps to form the shape.
- Roll dough into a rectangle and top with filling mixture.
- Roll up similar to a cinnamon roll. Loop the ends to each other to form an oval-shaped ring and crimp to seal the ends together.
- Make slits across the top and bake.
- Once cool, insert the plastic baby and frost the king cake. Decorate with colorful sanding sugar or sprinkles and serve.
How to Store King Cake
Store any leftover king cake wrapped in plastic in an airtight container in the refrigerator for up to three days.
Can You Freeze King Cake?
You can make this king cake recipe ahead and freeze it for 2-3 months. To store, wrap the unfrosted cake in plastic wrap and foil and place in a labeled freezer-safe bag. Thaw the cake overnight in the fridge and frost before serving.
Ingredients
Dough
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3/4 cup milk
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3 tablespoons salted butter
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1/2 cup warm water (110°F to 115°F)
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6 tablespoons granulated sugar, divided
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3 teaspoons active dry yeast
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1 large egg
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1 teaspoon salt
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1/2 teaspoon freshly grated nutmeg
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3 3/4 to 4 1/4 cups all purpose flour
Filling
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3/4 cup packed brown sugar
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2/3 cup chopped pecans
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1/2 cup raisins
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1/3 cup all purpose flour
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2 teaspoons ground cinnamon
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6 tablespoons melted salted butter
Glaze
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1 1/2 cups powdered sugar
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6 tablespoons heavy whipping cream
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1 pinch salt
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Yellow, purple, and green sanding sugar
Directions
Dough
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Scald milk over medium heat. Remove from heat and stir in butter. Allow mixture to cool to room temperature.
How to Scald Milk: Add milk to a wide, heavy bottomed saucepan and heat over medium, stirring frequently. The milk is scalded when small bubbles start to appear around the outside of the saucepan and the temperature reaches 180°F to 185°F.
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In a large bowl stir together warm water, 1 tablespoon granulated sugar, and yeast. Let stand until creamy, about 10 minutes.
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Add cooled milk mixture to yeast mixture. Whisk in eggs. Stir in remaining granulated sugar, salt, and nutmeg. Stir in as much of the flour as you can. Turn dough out onto a lightly floured surface and knead in enough of the remaining flour to make a soft dough that is smooth and elastic, 8 to 10 minutes (dough will be sightly sticky).
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Place dough in a lightly oiled bowl; turn to coat. Cover with a damp cloth or plastic wrap; let rise in a warm place until doubled in volume, about 2 hours. When risen, punch dough down and let stand, covered, 10 minutes.
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Preheat oven to 375°F. Grease a large baking sheet or line with parchment paper.
Filling
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In a medium bowl combine brown sugar, pecans, raisins, flour, and cinnamon. Pour melted butter on top and mix until crumbly.
Assembly
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Roll dough into a 20x10-inch rectangle. Sprinkle filling evenly over dough leaving a 1/2-inch border on lone long side. Tightly roll up, starting from filled long side, and seal seam with fingertips. Arrange seam-side down and bring the ends of roll together to form an oval-shaped ring.
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Place ring on prepared pan. With scissors, make cuts 1/3 of the way through the ring at 1-inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
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Bake until medium golden brown and slightly hollow sounding when tapped or internal temperature is 200°F, about 40 to 45 minutes. Check often for doneness so the ring doesn't over bake.
Glaze
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In a small bowl whisk together powdered sugar, cream, and salt until smooth. Whisk in water as needed to reach desired consistency. Gently push the baby doll into bottom of warm cake. Spread glaze over cake. Decorate as desired with sanding sugar.
Remind guests to inspect their piece of cake before eating to avoid the plastic baby. To be extra careful, use a plastic toy baby that is too large to swallow, or hide an orange wedge or 3 to 4 pecan halves inside the cake (avoiding items that may hurt someone's teeth), and then place the honorable toy baby on top of the cake for all to see and adore!