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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.
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Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
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.