Traditional King Cake

This recipe makes a large braided ring with a cinnamon butter filling and a sweet cream cheese glaze. The dough is rich and tender from sour cream and butter. The glaze is thick and squeezes over the warm cake so it holds the sprinkles. The steps are simple and clear for home bakers.

why make this recipe

This Traditional King Cake is warm, sweet, and festive. It brings friends and family together. It is perfect for Mardi Gras or any special breakfast. The cake has a soft dough, a cinnamon swirl, a sweet glaze, and bright purple, green, and gold sprinkles.

how to make Traditional King Cake

Follow these steps in order. Activate the yeast first, warm the dough mix, mix and knead, let the dough rise, roll and fill, shape the ring, let it rise again, then bake and glaze.

Ingredients :

• 1/4 oz of active dry yeast (2 1/4 tsp OR 1 packet)
• 1/4 cup warm water (100° to 110°F)
• 1/2 Tbsp granulated sugar
• 8 oz full fat sour cream
• 2 Tbsp granulated sugar
• 2 Tbsp unsalted butter
• 1/2 teaspoon salt
• 1 large egg (lightly beaten)
• 3 to 3 ½ c bread flour (all purpose can also be used!)
• ⅓ cup unsalted butter (softened)
• ½ cup granulated sugar
• 1 ½ teaspoons ground cinnamon
• 3 c powdered sugar
• 3 Tbsp cream cheese, softened (butter can also be used)
• 2-4 Tbsp milk
• 2 Tbsp fresh lemon juice
• ¼ tsp vanilla extract
• Purple, green and gold sprinkles to decorate

Directions :

1. In a glass measuring cup or small bowl, stir together yeast, warm water, and sugar and let stand for 5 minutes. The yeast should become foamy and be ‘activated’ after that time.
2. Add first 4 ingredients in a medium saucepan over low heat OR into a microwave safe cup. Heat using the stove or microwave, stirring often until the butter is melted. Remove from the heat & cool down the mixture to 100° to 110°F.
3. In the bowl of a stand mixer with a dough hook attachment, add the sour cream mixture, yeast mixture, egg and half of the flour.
4. Give a quick stir with a spatula and then turn the mixer on medium speed. As the ingredients start to come together, reduce speed to low, and gradually add the remaining flour until a soft dough forms.
5. Once the dough forms, lower the speed setting and allow the dough to knead until smooth and elastic (this can take up to 10 minutes). The dough should not be sticky or too dry. It should release from the sides of the bowl.
6. Place in a lightly greased bowl and cover with a linen cloth or plastic wrap. Let rise in a warm place (75-78° is ideal) for 1 hour or until the dough has doubled in size.
7. After the dough is finished proofing, divide the dough in half.
8. Roll a portion of dough into a long rectangle using a rolling pin (about 16″ in length and 8-9″ in width).
9. Spread HALF of the ⅓ cup butter evenly on the rectangle, leaving a 1-inch border.
10. In a small bowl, combine the sugar and cinnamon and sprinkle HALF the amount evenly over the butter.
11. Roll the dough (like a cinnamon roll) from the bottom up, ensuring a tight roll. Pinch the seam tightly.
12. Repeat steps 8 – 11 with the other portion of dough.
13. Next, form the cake. Place the dough rolls seam side down on a sheet lined with parchment. Pinch one of the ends together, and twist the dough logs over each other to give a braided look. Bring the other ends around together to form a ring, ensuring to make a good seal at the seam.
14. Cover and let rise in a warm place again, 20 to 30 minutes or until doubled in size.
15. Preheat the oven to 350°F.
16. Bake for 25 to 35 minutes or until golden.
17. After the cake is done baking, allow to cool most of the way.
18. Meanwhile, in a large bowl mix the glaze ingredients until smooth & creamy using a hand mixer.
19. Pour glaze evenly over warm cake; sprinkle with colored sugars, alternating colors and forming bands.
20. Let cool completely & serve.

how to serve Traditional King Cake

Cut the cake into slices like a large coffee cake. Serve at room temperature. It pairs well with coffee or milk. If you hide a small baby or token, warn guests and follow any safety tips before slicing.

how to store Traditional King Cake

Store the cake in an airtight container at room temperature for 2 days. For longer storage, wrap tightly and refrigerate up to 5 days. To refresh, warm slices in the oven at low heat for a few minutes.

tips to make Traditional King Cake

• Use a kitchen thermometer to keep liquids 100°–110°F so yeast activates well.
• Knead until the dough is smooth and elastic. This makes a soft crumb.
• Keep the butter layer inside the dough to the 1-inch border so the filling stays in.
• Cool slightly before glazing so the glaze does not run off completely.
• If you hide a baby, use a clean plastic or ceramic trinket and warn guests.

variation

• Add chopped pecans to the cinnamon sugar before rolling for a nutty bite.
• Swap cream cheese in the glaze with extra butter for a simpler icing.
• Make individual mini rings for single servings.

FAQs

Q: Can I use all-purpose flour instead of bread flour?

A: Yes. All-purpose flour works fine. Bread flour gives a chewier texture but both work.

Q: What if my yeast does not foam?

A: The water may be too hot or too cold. Try again with water between 100° and 110°F and fresh yeast.

Q: Can I freeze the baked cake?

A: Yes. Cool completely, wrap tightly, and freeze up to 2 months. Thaw in the fridge or at room temp before serving.

Q: How do I keep the dough from sticking when rolling?

A: Lightly flour the surface and the rolling pin. Do not add too much flour; the dough should stay soft.

Q: How do I make the colored sugar bands neat?

A: Use a small spoon and sprinkle in lines, or use pastry bags with colored glaze for cleaner bands.

Conclusion

This Traditional King Cake makes a festive centerpiece that is easy to share. For a tried method and step-by-step photos, see King Cake Recipe: A Traditional Version. To compare styles and ready-made options, you can view the classic bakery version at Traditional King Cake – Gambinos Bakery.

this …

Traditional King Cake

This Traditional King Cake features a rich and tender dough filled with a cinnamon butter mixture, topped with a sweet cream cheese glaze and festive sprinkles. Perfect for Mardi Gras or any special breakfast.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 35 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 12 servings

Course: Breakfast, Dessert

Cuisine: American, Traditional

Calories: 350

Ingredients Method Notes

Ingredients

  

Dough Ingredients

• 1/4 oz active dry yeast (2 1/4 tsp OR 1 packet)
• 1/4 cup warm water (100° to 110°F)
• 1/2 Tbsp granulated sugar
• 8 oz full fat sour cream
• 2 Tbsp granulated sugar
• 2 Tbsp unsalted butter
• 1/2 teaspoon salt
• 1 large egg (lightly beaten)
• 3 to 3 ½ cups bread flour (all purpose can also be used!)

Filling Ingredients

• ⅓ cup unsalted butter (softened)
• 1/2 cup granulated sugar
• 1 ½ teaspoons ground cinnamon

Glaze Ingredients

• 3 cups powdered sugar
• 3 Tbsp cream cheese, softened (butter can also be used)
• 2-4 Tbsp milk
• 2 Tbsp fresh lemon juice
• ¼ tsp vanilla extract

Decoration

• Purple, green, and gold sprinkles to decorate

Method

 

Preparation

1. In a glass measuring cup or small bowl, stir together yeast, warm water, and sugar, and let stand for 5 minutes. The yeast should become foamy.
2. Heat the first four ingredients over low heat or in a microwave safe cup until the butter is melted and cool down to 100° to 110°F.
3. In the bowl of a stand mixer with a dough hook attachment, add the sour cream mixture, yeast mixture, egg, and half of the flour.
4. Stir with a spatula then turn the mixer on medium speed. Once the ingredients start to come together, reduce to low and gradually add the remaining flour until a soft dough forms.
5. Allow the dough to knead until smooth and elastic, which can take up to 10 minutes. The dough should not be sticky or too dry.
6. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.

Filling and Shaping

1. After the dough is finished proofing, divide it in half.
2. Roll one portion of dough into a long rectangle (about 16″ by 8-9″). Spread half of the softened butter evenly on the rectangle, leaving a 1-inch border.
3. In a bowl, combine the sugar and cinnamon and sprinkle half evenly over the butter.
4. Roll the dough tightly from the bottom up and pinch the seam.
5. Repeat with the other portion of dough.
6. Form the cake by placing the rolled dough seam-side down on a parchment-lined sheet. Pinch one end together and twist the logs to braid.
7. Bring the ends together to form a ring, ensuring a good seal at the seam.
8. Cover and let rise again in a warm place for 20 to 30 minutes or until doubled.

Baking and Glazing

1. Preheat the oven to 350°F.
2. Bake for 25 to 35 minutes or until golden.
3. Allow to cool most of the way, then mix the glaze ingredients until smooth.
4. Pour glaze evenly over warm cake; sprinkle with colored sugars in bands.
5. Let cool completely before serving.

Notes

Use a kitchen thermometer to maintain liquid temperatures between 100°–110°F to activate yeast correctly. Knead until dough is smooth for a soft crumb. Keep the butter layer inside dough for best filling retention. Cool the cake slightly before glazing to prevent run-off. If hiding a token, use a clean, safe trinket.