King Cake Recipe
A sweet brioche dough is filled with cinnamon sugar and twisted into the shape of a crown. King cake is easy to make yourself and tastes so much better than anything from a store!
Ingredients
King Cake Dough
- 1 cup whole milk (240 ml)
- ¼ cup water (60 ml)
- ⅓ cup plus 1 teaspoon granulated sugar divided (70 grams)
- 2 ¼ teaspoons active dry yeast (7 grams)
- 6 tablespoons unsalted butter melted and slightly cooled (85 grams)
- 2 large eggs at room temperature
- 4 ½ to 5 cups all-purpose flour spooned & leveled (565 to 625 grams)
- 1 ¼ teaspoons salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Cinnamon Sugar Filling
- ½ cup packed light brown sugar (100 grams)
- 1 tablespoon ground cinnamon
- 4 tablespoons unsalted butter melted and slightly cooled (57 grams; ½ stick)
Egg Wash
- 1 large egg
- 1 tablespoon water (15 ml)
Vanilla Icing
- 1 cup powdered sugar (120 grams)
- 1 ½ to 2 tablespoons whole milk (30 ml)
- ½ teaspoon pure vanilla extract
Optional Decorations
- Tiny plastic baby
- Green, purple, and gold/yellow sanding sugar
Instructions
- To make the king cake dough: Combine the milk and water in a microwave-safe measuring cup and heat in the microwave until it reaches 110°F to 115°F. Pour it into a large mixing bowl or the bowl of a stand mixer. Stir in 1 teaspoon of sugar, then sprinkle the yeast on top and gently stir it into the water. Set aside for 5 to 10 minutes until the yeast is foamy.1 cup whole milk, ¼ cup water, ⅓ cup plus 1 teaspoon granulated sugar, 2 ¼ teaspoons active dry yeast
- Add the remaining ⅓ cup of sugar, melted butter, eggs, 2 cups (250 grams) of flour, salt, cinnamon, and nutmeg. Mix by hand with a rubber spatula or using the dough hook attachment on a stand mixer.6 tablespoons unsalted butter, 2 large eggs, 4 ½ to 5 cups all-purpose flour, 1 ¼ teaspoons salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- Mix in 2 more cups (250 grams) of flour until fully combined. If the dough is sticky, you can add another ½ cup (67 grams) of flour until it’s slightly tacky to the touch. Knead the dough by hand on a lightly floured surface or using the dough hook on a stand mixer on low speed for 5 to 10 minutes until the dough is smooth and elastic, adding a little extra flour if needed. I typically use between 4 ¾ cups to 5 cups of flour total.
- Once the dough is kneaded, form it into a ball and place it into a lightly greased bowl. Cover and allow to rise in a warm area for 1 ½ hours or until doubled in size (I like to place my bowl on a heating pad set on low).
- To make the filling and assemble: Once the dough is almost ready, add the brown sugar and cinnamon to a mixing bowl and stir until fully combined. Set aside.½ cup packed light brown sugar, 1 tablespoon ground cinnamon
- Deflate the dough and roll it out on a lightly floured surface into a 12x20 rectangle. Use a large knife or a pizza cutter to cut the dough in half lengthwise so you have two rectangles of dough that are 6 inches wide and 20 inches long.
- Spread the melted butter evenly over both pieces of dough, then sprinkle the cinnamon sugar evenly over the top of each one, making sure not to go all the way to the edges.4 tablespoons unsalted butter
- Roll each rectangle of dough up tightly into a 20-inch rope, making sure to pinch the seam and each end together well.
- Braid both pieces of dough into one rope, then form into a circle. Place onto a baking sheet lined with parchment paper and pinch the ends of the rope together.
- Cover the dough on the baking sheet and allow it to rise for another 45 minutes to 1 hour in a warm area.
- To make the egg wash and bake: After about 30 minutes of rising, preheat the oven to 350°F (177°C).
- Once the dough has risen and increased in size, add the egg and water to a small bowl and whisk or lightly beat with a fork. Brush the egg wash all over the top of the cake.1 large egg, 1 tablespoon water
- Bake for 25 to 35 minutes or until the top is golden brown and it's cooked through in the center. I typically bake mine for 30 to 35 minutes.
- Remove from the oven and set aside to cool completely.
- To make the icing and decorate: Whisk the powdered sugar, milk, and vanilla extract together until fully combined and no lumps remain. If the icing is too thick, add a little more milk. You want the icing to be thin enough to drizzle, but thick enough to set up on the cake. If the icing is too thin, add more powdered sugar as needed.1 cup powdered sugar, 1 ½ to 2 tablespoons whole milk, ½ teaspoon pure vanilla extract
- If you plan to add a small baby to the cake, go ahead and cut a small hole in the cake, place the baby inside, then place some of the cut out piece back on top to cover it.Tiny plastic baby
- Pour the icing all over the top of the cake, then immediately add the green, purple, and gold sanding sugar all over the top of the icing while it’s still wet.Green, purple, and gold/yellow sanding sugar
- Allow the icing to set for 20 to 30 minutes before slicing and serving or store in an airtight container at room temperature until ready to serve.
Video
Notes
Storage Instructions: King cake may be stored in an airtight container at room temperature for up to 4 days. If using the cream cheese filling option, store in the fridge.
Freezing Instructions: King cake will freeze well for 2 to 3 months. Thaw to room temperature and add the icing right before serving.
Want to use a cream cheese filling instead? Mix together 8 ounces cream cheese (226 grams), ⅔ cup powdered sugar (80 grams), and 1 teaspoon of pure vanilla extract and spread it evenly over the dough.
Dough and filling adapted from my cinnamon roll recipe.