Cakes

king cake recipe

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If you’ve ever wanted to bring the magic of Mardi Gras into your kitchen, this King Cake recipe is exactly what you need. Inspired by the vibrant celebrations of Mardi Gras in New Orleans, this soft, cinnamon-filled sweet bread is braided into a ring, baked to golden perfection, and topped with a luscious glaze and iconic purple, green, and gold sprinkles.

I’ve made this King Cake using simple pantry ingredients like sour cream, cinnamon sugar filling, and a tangy cream cheese glaze. The result? A rich, fluffy, bakery-style cake that tastes just as festive as it looks.

Let me show you exactly how I make it from scratch.

Ingredients List

Dough Ingredients

  • ¼ oz active dry yeast (2 ¼ teaspoons or 1 packet)

  • ¼ cup warm water (100° to 110°F)

  • ½ tablespoon granulated sugar

  • 8 oz full-fat sour cream

  • 2 tablespoons granulated sugar

  • 2 tablespoons unsalted butter

  • ½ teaspoon salt

  • 1 large egg (lightly beaten)

  • 3 to 3 ½ cups bread flour (all-purpose flour works too)

Cinnamon Filling

  • ⅓ cup unsalted butter (softened)

  • ½ cup granulated sugar

  • 1 ½ teaspoons ground cinnamon

Cream Cheese Glaze

  • 3 cups powdered sugar

  • 3 tablespoons cream cheese (softened) or butter

  • 2–4 tablespoons milk

  • 2 tablespoons fresh lemon juice

  • ¼ teaspoon vanilla extract

Decoration

  • Purple, green, and gold sprinkles

Required Kitchen Tools

When I prepare this homemade King Cake, having the right tools makes everything smooth and enjoyable:

  1. Stand Mixer or Hand Mixer – Helps knead the dough efficiently.

  2. Large Mixing Bowl – For activating yeast and mixing ingredients.

  3. Measuring Cups & Spoons – Precision is key in baking.

  4. Rolling Pin – For shaping the dough into a rectangle.

  5. Baking Sheet – Lined with parchment paper for easy cleanup.

  6. Kitchen Thermometer – Ensures your water temperature is perfect for activating yeast.

Dough Preparation

Making the dough is the foundation of a soft and fluffy King Cake. I take my time here to ensure the texture turns out perfect.

Activating the Yeast

First, I combine the warm water (between 100°–110°F), ½ tablespoon sugar, and active dry yeast in a bowl. I let it sit for about 5–10 minutes until it becomes foamy. This tells me the yeast is alive and ready.

Meanwhile, I gently warm the sour cream, butter, sugar, and salt in a saucepan until the butter melts. I let it cool slightly before adding the beaten egg.

Mixing and Kneading the Dough

Next, I combine the yeast mixture with the sour cream mixture. Gradually, I add the flour one cup at a time, mixing until a soft dough forms.

Using a dough hook, I knead the dough for about 5–7 minutes until it becomes smooth and elastic. If kneading by hand, I work it on a lightly floured surface for about 8–10 minutes.

I place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1–1½ hours or until doubled in size.

Preparing the Cinnamon Filling

While the dough rises, I prepare the filling.

I mix softened butter, granulated sugar, and ground cinnamon until it forms a smooth, spreadable paste. This sweet cinnamon layer is what gives King Cake its signature flavor.

Shaping the King Cake

This is my favorite part — transforming the dough into that iconic Mardi Gras ring shape.

  1. Roll the Dough:
    Once risen, I punch down the dough and roll it into a large rectangle (about 10×20 inches).

  2. Spread the Filling:
    I evenly spread the cinnamon butter mixture across the dough, leaving a small border around the edges.

  3. Roll into a Log:
    Starting from the long side, I tightly roll the dough into a log.

  4. Form a Ring:
    I carefully transfer the log onto a lined baking sheet and shape it into a ring, pinching the ends together to seal.

  5. Second Rise:
    I cover it loosely and let it rise again for about 30–45 minutes until slightly puffed.

Baking the King Cake

I preheat my oven to 350°F (175°C).

Once the cake has risen, I bake it for 25–30 minutes or until golden brown. The aroma of cinnamon filling my kitchen is absolutely irresistible.

After baking, I let the cake cool completely before glazing.

Making the Cream Cheese Glaze

In a bowl, I beat together powdered sugar, softened cream cheese, lemon juice, vanilla extract, and milk. I adjust the milk gradually until I reach a thick yet pourable consistency.

I drizzle the glaze generously over the cooled cake, allowing it to drip beautifully down the sides.

Decorating for Mardi Gras

Now comes the fun part!

Before the glaze sets, I sprinkle purple, green, and gold sugars over the top. These traditional colors represent:

  • Purple – Justice

  • Green – Faith

  • Gold – Power

The vibrant topping transforms the cake into a true Mardi Gras centerpiece.

Serving Suggestions

I love serving this King Cake slightly warm with:

  • Fresh coffee

  • Hot chocolate

  • A brunch spread

It’s perfect for Mardi Gras parties, family gatherings, or whenever I crave a festive cinnamon sweet bread.

Storage Instructions

Keeping It Fresh

I store leftover King Cake in an airtight container at room temperature for up to 2 days. If my kitchen is warm, I refrigerate it to preserve the glaze.

Freezing Instructions

To freeze, I wrap the unglazed cake tightly in plastic wrap and place it in a freezer-safe bag for up to 1 month. When ready to enjoy, I thaw at room temperature and glaze before serving.

Conclusion

Making this homemade King Cake recipe brings the spirit of Mardi Gras straight into my kitchen. With its soft, enriched dough, buttery cinnamon filling, and tangy cream cheese glaze, every bite is festive and comforting.

I love how simple ingredients come together to create something so celebratory and beautiful. Whether you’re honoring New Orleans tradition or just craving a sweet cinnamon treat, this King Cake is guaranteed to impress.

Now it’s your turn — roll up your sleeves and let the good times roll! 🎭🎂

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