\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy<\/a>.<\/em><\/p>\n<\/noscript><\/div>\n<\/p>\nKing cake is a colorful and festive dessert for Mardi Gras celebrations! With its gorgeous swirl of purple, green and gold icing, this sweet and soft cake is a treat for both the eyes and the taste buds. Whether you\u2019re a seasoned king cake aficionado or a newcomer to this sugary delight, there\u2019s no denying its irresistible charm!<\/p>\nWith Mardi Gras just around the corner, here are a few more must-try recipes inspired by New Orleans cuisine: homemade beignets<\/a>, gumbo<\/a>, and jambalaya<\/a>! You\u2019ve got to try them all!<\/p>\n<\/noscript><\/figure>\nWhat is King Cake?<\/h2>\nIf you\u2019ve never heard of it before, King Cake has a rich history dating back to the ancient celebrations of the Epiphany in Europe. Originating in France, it\u2019s now a staple dessert for Mardi Gras celebrations in New Orleans! Although it\u2019s called cake, this dessert is more similar to a braided sweet bread like babka<\/a>!<\/p>\nKing cake is soft, sweet, and sure to be your new favorite Mardi Gras recipe. The bread has a brown sugar cinnamon filling with added pecans. It\u2019s absolutely to die for! Top it off with a simple glaze, colored sugar, and you have a dessert that\u2019s both festive and delicious on your hands!<\/p>\n<\/p>\n\n\nWhy is There a Plastic Baby in King Cake?<\/h3>\nYou may be asking yourself, why is there a baby in the cake? Here\u2019s why! The tradition of placing a small plastic baby in the cake originated in Europe and was then brought to New Orleans by French settlers. The baby symbolizes good luck and prosperity for the person who finds it in their slice. It is said that whoever finds the baby has to host the next Mardi Gras celebration. This tradition is so fun and makes king cake even more exciting to eat! It\u2019s a great way to spread good luck and joy among friends and family during your Mardi Gras festivities!<\/p>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nEverything You\u2019ll Need<\/h2>\nThe great thing about this king cake recipe is that it uses super simple ingredients. In fact, as long as you have some sanding sugar on hand, you likely have everything else to whip up this festive dessert! Looking for measurements? They can all be found in the recipe card below.<\/p>\nDough<\/h4>\n\nWarm Milk: <\/strong>Warm milk helps activate the yeast, allowing the king cake dough to rise and become fluffy!<\/li>\nInstant Dry Yeast<\/strong>: This ingredient is essential for making the dough rise.<\/li>\nGranulated Sugar: <\/strong>Adds sweetness to the dough and also helps feed the yeast.<\/li>\nUnsalted Butter<\/strong>:\u00a0You can\u2019t go wrong with butter! It adds rich flavor and moisture to the bread.<\/li>\nEggs<\/strong>: Bind everything together.<\/li>\nSalt<\/strong>: Acts as a flavor enhancer!<\/li>\nFlour<\/strong>: Make sure you use flour with a low protein content. This will make sure your bread turns out nice and soft! I used all-purpose flour and it turned out perfectly.<\/li>\n<\/ul>\nFilling<\/h4>\n\nBrown Sugar<\/strong>: Adds a deeper sweetness.<\/li>\nGround Cinnamon<\/strong>: The perfect match for brown sugar! It adds the perfect warm spice.<\/li>\nMelted Butter<\/strong>: Makes the king cake filling smooth and rich.<\/li>\nChopped Pecans<\/strong>: I love adding chopped pecans because of their tasty flavor and texture! Chopped walnuts or sliced almonds will also work.<\/li>\n<\/ul>\nGlaze<\/h4>\n\nPowdered Sugar<\/strong>: Adds sweetness and gives the glaze a smooth texture.<\/li>\nWater<\/strong>: For adjusting the consistency.<\/li>\nVanilla<\/strong>: Adds an extra pop of flavor. I recommend using pure vanilla extract<\/a> here!<\/li>\nColored Sugar<\/strong>: For the green, purple, and yellow topping.<\/li>\n<\/ul>\n<\/noscript><\/figure>\nHow to Make King Cake<\/h2>\nNow, I know this is a pretty lengthy list of instructions, but king cake is a lot easier to make than you\u2019d think! I\u2019ve broken the steps up into 3 simple sections.<\/p>\nMaking the Dough<\/h4>\n\nActivate Yeast: <\/strong>In the bowl of a stand mixer, combine your warm milk, yeast, and 3 tablespoons of your sugar. Allow the mixture to sit for about 5 minutes until the yeast becomes active and foamy.<\/li>\nMix in Wet Ingredients: <\/strong>Add in the rest of the sugar, butter, and eggs. Mix using the whisk attachment on medium high speed until everything comes together.<\/li>\nMix in Dry Ingredients: <\/strong>Add 4 cups of flour and your salt into the bowl and switch out the whisk for the dough hook, mix at low speed until the flour is fully incorporated, at this point you can determine if you need to add more flour, the dough should pull clean from the mixer when it is the right consistency, but not be too stiff, it should be slightly sticky.<\/li>\nContinue to Mix: <\/strong>Increase the speed to a medium-high speed and mix for an additional 3-4 minutes. This last step will knead the dough and build the strength of the gluten.<\/li>\nProof: <\/strong>Remove the dough from your mixer and place it into an oiled bowl, cover with plastic wrap and keep covered for about an hour, until the dough doubles in size.<\/li>\n<\/ol>\nPreparing the Filling, Baking<\/h4>\n\nCombine Ingredients: <\/strong>While your king cake dough is proofing, make your filling. In a medium bowl, mix your sugar, cinnamon, and butter. Set aside.<\/li>\nRoll Out Dough: <\/strong>Once your dough is doubled in size, tip it out onto a floured surface, roll into a large rectangle, mine was about 24 inches by 15 inches. Cut the slab into 3 equal strips, mine were 24 inches by 5 inches.<\/li>\nAdd Filling: <\/strong>Spread your filling evenly on each strip and sprinkle your chopped pecans on top. Roll each strip lengthwise so you have 3 long filled rolls.<\/li>\nBraid Together: <\/strong>Lay the strips side by side and secure them together at the top. Braid the whole length of the 3 strips together and secure the other end by pinching the dough together. Form the braid into a circle and secure the two ends together as best as you can.<\/li>\nProof: <\/strong>Place the prepared rolled and braided dough onto a baking sheet lined with parchment. Cover and allow the cake to proof until it is nearly double in size, depending on the temperature of the room you are making this cake in it could take 45 minutes to a little over an hour.<\/li>\nPreheat Oven: <\/strong>While your cake proofs, preheat your oven to 375 degrees Fahrenheit.<\/li>\nBake: <\/strong>Once the cake is ready, bake for 25-30 minutes, a toothpick inserted should come out clean, and the loaf should be a golden brown color all over. Remove from the oven and allow the king cake to cool completely before glazing.<\/li>\n<\/ol>\n<\/noscript><\/figure>\nAdding the Glaze<\/h4>\n\nAdd Plastic Baby: <\/strong>Before glazing your cake, take a mini plastic baby and poke it into one of the folds of your cake, hiding it completely for someone to find later.<\/li>\nPrepare Glaze Mixture: <\/strong>In a medium bowl, mix together your powdered sugar, water, and vanilla. Pour the glaze over your cake evenly and while the glaze is still tacky, sprinkle the colored sugar over it in colored stripes.<\/li>\nFind the Baby: <\/strong>Make sure to have everyone inspect their cuts of cake to find the baby before eating!<\/li>\n<\/ol>\n<\/noscript><\/figure>\n<\/p>\n\n\nTips and Tricks<\/h3>\nKing cake is pretty straightforward to make, but here are a few extra tips! You\u2019ll want to make this bread for Mardi Gras every year, it\u2019s too good!<\/p>\n\nUse Warm Milk<\/strong>: The warm milk helps activate the yeast, allowing the king cake dough to rise and become fluffy.<\/li>\nRoll Out Dough Evenly:<\/strong> When rolling out the dough, try to make it as even as possible so that the cake bakes evenly.<\/li>\nAdd Filling Carefully:<\/strong> When adding the cinnamon sugar filling, try to spread it evenly without tearing the dough.<\/li>\nLet the Cake Cool Before Icing<\/strong>: Allow your king cake to cool completely before putting the icing over the top, or the icing will melt and run off the cake.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/noscript><\/figure>\n<\/p>\n\n\nStoring Leftovers<\/h3>\nKing Cake can last up to a week when stored properly! Here\u2019s how to keep your King Cake fresh and delicious:<\/p>\n\nAt Room Temperature<\/strong>: Store your King Cake in a cool, dry place at room temperature in an airtight container<\/a>. Avoid storing it in a hot, humid area as this can cause the cake to become dry and spoil quickly.<\/li>\nIn the Refrigerator: <\/strong>If you don\u2019t plan to eat the cake within a few days, you can store it in the refrigerator. Just make sure to wrap it tightly in plastic wrap or place it in an airtight container.<\/li>\nReheating<\/strong>: For that freshly-baked effect, simply wrap your king cake in foil and place in a 300 degree Fahrenheit oven for 10-15 minutes, or until heated through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/noscript><\/figure>\n\n\n\nMore New Orleans Recipes<\/h3>\n<\/header>\n\nCajun recipes are some of my favorites! Here are a few more tasty meals to serve with your king cake for Mardi Gras! The whole family will love them. They have the absolute best flavor!<\/p>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n <\/p>\n\n\n\nDough<\/h4>\n\n\nIn the bowl of a stand mixer, combine your warm milk, yeast, and 3 tablespoons of your sugar. Allow the mixture to sit for about 5 minutes until the yeast becomes active and foamy.<\/p>\n<\/li>\n\nAdd in the rest of the sugar, butter, and eggs. Mix using the whisk attachment on medium high speed until everything comes together.<\/p>\n<\/li>\n\nAdd 4 cups of flour and your salt into the bowl and switch out the whisk for the dough hook, mix at low speed until the flour is fully incorporated, at this point you can determine if you need to add more flour, the dough should pull clean from the mixer when it is the right consistency, but not be too stiff, it should be slightly sticky.<\/p>\n<\/li>\n\nIncrease the speed to a medium high speed and mix for an additional 3-4 minutes. This last step will knead the dough and build the strength of the gluten.<\/p>\n<\/li>\n\nRemove the dough from your mixer and place it into an oiled bowl, cover with plastic wrap and keep covered for about an hour, until the dough doubles in size.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFilling<\/h4>\n\n\nWhile your dough is proofing, make your filling. In a medium bowl, mix your sugar, cinnamon, and butter. Set aside.<\/p>\n<\/li>\n\nOnce your dough is doubled in size, tip it out onto a floured surface, roll into a large rectangle, mine was about 24 inches by 15 inches. Cut the slab into 3 equal strips, mine were 24 inches by 5 inches.<\/span><\/p>\n<\/li>\n\nSpread your filling evenly on each strip and sprinkle your chopped pecans on top. Roll each strip lengthwise so you have 3 long filled rolls. Once your filled strips are ready you will braid them together<\/p>\n<\/li>\n\nLay the strips side by side and secure them together at the top. Braid the whole length of the 3 strips together and secure the other end by pinching the dough together. Form the braid into a circle and secure the two ends together as best as you can.<\/p>\n<\/li>\n\nPlace the prepared rolled and braided dough onto a baking sheet lined with parchment. Cover and allow the cake to proof until it is nearly double in size, depending on the temperature of the room you are making this cake in it could take 45 minutes to a little over an hour.<\/p>\n<\/li>\n\nWhile your cake proofs, preheat your oven to 375 degrees fahrenheit.<\/p>\n<\/li>\n\nOnce the cake is ready, bake for 25-30 minutes, a toothpick inserted should come out clean, and the loaf should be a golden brown color all over. Remove from the oven and allow the cake to cool completely before glazing.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nGlaze<\/h4>\n\n\nBefore glazing your cake, take a mini plastic baby and poke it into one of the folds of your cake, hiding it completely for someone to find later.<\/p>\n<\/li>\n\nIn a medium bowl, mix together your powdered sugar, water, and vanilla. Pour the glaze over your cake evenly and while the glaze is still tacky, sprinkle the colored sugar over it in colored stripes.<\/p>\n<\/li>\n\nMake sure to have everyone inspect their cuts of cake to find the baby before eating!<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nServes: 12<\/span><\/p>\nCalories<\/span>517<\/span>kcal<\/span> (26%)<\/span><\/span>Carbohydrates<\/span>81<\/span>g<\/span> (27%)<\/span><\/span>Protein<\/span>7<\/span>g<\/span> (14%)<\/span><\/span>Fat<\/span>19<\/span>g<\/span> (29%)<\/span><\/span>Saturated Fat<\/span>9<\/span>g<\/span> (45%)<\/span><\/span>Polyunsaturated Fat<\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat<\/span>7<\/span>g<\/span><\/span>Trans Fat<\/span>1<\/span>g<\/span><\/span>Cholesterol<\/span>64<\/span>mg<\/span> (21%)<\/span><\/span>Sodium<\/span>377<\/span>mg<\/span> (16%)<\/span><\/span>Potassium<\/span>145<\/span>mg<\/span> (4%)<\/span><\/span>Fiber<\/span>2<\/span>g<\/span> (8%)<\/span><\/span>Sugar<\/span>47<\/span>g<\/span> (52%)<\/span><\/span>Vitamin A<\/span>472<\/span>IU<\/span> (9%)<\/span><\/span>Vitamin C<\/span>0.1<\/span>mg<\/span><\/span>Calcium<\/span>66<\/span>mg<\/span> (7%)<\/span><\/span>Iron<\/span>2<\/span>mg<\/span> (11%)<\/span><\/span><\/p>\nAll nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.<\/em><\/p>\n\nCourse <\/span>Dessert<\/span><\/p>\nCuisine <\/span>American, New Orleans<\/span><\/p>\nKeyword <\/span>king cake recipe<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/p>\n
King cake is a colorful and festive dessert for Mardi Gras celebrations! With its gorgeous swirl of purple, green and gold icing, this sweet and soft cake is a treat for both the eyes and the taste buds. Whether you\u2019re a seasoned king cake aficionado or a newcomer to this sugary delight, there\u2019s no denying its irresistible charm!<\/p>\n
With Mardi Gras just around the corner, here are a few more must-try recipes inspired by New Orleans cuisine: homemade beignets<\/a>, gumbo<\/a>, and jambalaya<\/a>! You\u2019ve got to try them all!<\/p>\n<\/noscript><\/figure>\nWhat is King Cake?<\/h2>\nIf you\u2019ve never heard of it before, King Cake has a rich history dating back to the ancient celebrations of the Epiphany in Europe. Originating in France, it\u2019s now a staple dessert for Mardi Gras celebrations in New Orleans! Although it\u2019s called cake, this dessert is more similar to a braided sweet bread like babka<\/a>!<\/p>\nKing cake is soft, sweet, and sure to be your new favorite Mardi Gras recipe. The bread has a brown sugar cinnamon filling with added pecans. It\u2019s absolutely to die for! Top it off with a simple glaze, colored sugar, and you have a dessert that\u2019s both festive and delicious on your hands!<\/p>\n<\/p>\n\n\nWhy is There a Plastic Baby in King Cake?<\/h3>\nYou may be asking yourself, why is there a baby in the cake? Here\u2019s why! The tradition of placing a small plastic baby in the cake originated in Europe and was then brought to New Orleans by French settlers. The baby symbolizes good luck and prosperity for the person who finds it in their slice. It is said that whoever finds the baby has to host the next Mardi Gras celebration. This tradition is so fun and makes king cake even more exciting to eat! It\u2019s a great way to spread good luck and joy among friends and family during your Mardi Gras festivities!<\/p>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nEverything You\u2019ll Need<\/h2>\nThe great thing about this king cake recipe is that it uses super simple ingredients. In fact, as long as you have some sanding sugar on hand, you likely have everything else to whip up this festive dessert! Looking for measurements? They can all be found in the recipe card below.<\/p>\nDough<\/h4>\n\nWarm Milk: <\/strong>Warm milk helps activate the yeast, allowing the king cake dough to rise and become fluffy!<\/li>\nInstant Dry Yeast<\/strong>: This ingredient is essential for making the dough rise.<\/li>\nGranulated Sugar: <\/strong>Adds sweetness to the dough and also helps feed the yeast.<\/li>\nUnsalted Butter<\/strong>:\u00a0You can\u2019t go wrong with butter! It adds rich flavor and moisture to the bread.<\/li>\nEggs<\/strong>: Bind everything together.<\/li>\nSalt<\/strong>: Acts as a flavor enhancer!<\/li>\nFlour<\/strong>: Make sure you use flour with a low protein content. This will make sure your bread turns out nice and soft! I used all-purpose flour and it turned out perfectly.<\/li>\n<\/ul>\nFilling<\/h4>\n\nBrown Sugar<\/strong>: Adds a deeper sweetness.<\/li>\nGround Cinnamon<\/strong>: The perfect match for brown sugar! It adds the perfect warm spice.<\/li>\nMelted Butter<\/strong>: Makes the king cake filling smooth and rich.<\/li>\nChopped Pecans<\/strong>: I love adding chopped pecans because of their tasty flavor and texture! Chopped walnuts or sliced almonds will also work.<\/li>\n<\/ul>\nGlaze<\/h4>\n\nPowdered Sugar<\/strong>: Adds sweetness and gives the glaze a smooth texture.<\/li>\nWater<\/strong>: For adjusting the consistency.<\/li>\nVanilla<\/strong>: Adds an extra pop of flavor. I recommend using pure vanilla extract<\/a> here!<\/li>\nColored Sugar<\/strong>: For the green, purple, and yellow topping.<\/li>\n<\/ul>\n<\/noscript><\/figure>\nHow to Make King Cake<\/h2>\nNow, I know this is a pretty lengthy list of instructions, but king cake is a lot easier to make than you\u2019d think! I\u2019ve broken the steps up into 3 simple sections.<\/p>\nMaking the Dough<\/h4>\n\nActivate Yeast: <\/strong>In the bowl of a stand mixer, combine your warm milk, yeast, and 3 tablespoons of your sugar. Allow the mixture to sit for about 5 minutes until the yeast becomes active and foamy.<\/li>\nMix in Wet Ingredients: <\/strong>Add in the rest of the sugar, butter, and eggs. Mix using the whisk attachment on medium high speed until everything comes together.<\/li>\nMix in Dry Ingredients: <\/strong>Add 4 cups of flour and your salt into the bowl and switch out the whisk for the dough hook, mix at low speed until the flour is fully incorporated, at this point you can determine if you need to add more flour, the dough should pull clean from the mixer when it is the right consistency, but not be too stiff, it should be slightly sticky.<\/li>\nContinue to Mix: <\/strong>Increase the speed to a medium-high speed and mix for an additional 3-4 minutes. This last step will knead the dough and build the strength of the gluten.<\/li>\nProof: <\/strong>Remove the dough from your mixer and place it into an oiled bowl, cover with plastic wrap and keep covered for about an hour, until the dough doubles in size.<\/li>\n<\/ol>\nPreparing the Filling, Baking<\/h4>\n\nCombine Ingredients: <\/strong>While your king cake dough is proofing, make your filling. In a medium bowl, mix your sugar, cinnamon, and butter. Set aside.<\/li>\nRoll Out Dough: <\/strong>Once your dough is doubled in size, tip it out onto a floured surface, roll into a large rectangle, mine was about 24 inches by 15 inches. Cut the slab into 3 equal strips, mine were 24 inches by 5 inches.<\/li>\nAdd Filling: <\/strong>Spread your filling evenly on each strip and sprinkle your chopped pecans on top. Roll each strip lengthwise so you have 3 long filled rolls.<\/li>\nBraid Together: <\/strong>Lay the strips side by side and secure them together at the top. Braid the whole length of the 3 strips together and secure the other end by pinching the dough together. Form the braid into a circle and secure the two ends together as best as you can.<\/li>\nProof: <\/strong>Place the prepared rolled and braided dough onto a baking sheet lined with parchment. Cover and allow the cake to proof until it is nearly double in size, depending on the temperature of the room you are making this cake in it could take 45 minutes to a little over an hour.<\/li>\nPreheat Oven: <\/strong>While your cake proofs, preheat your oven to 375 degrees Fahrenheit.<\/li>\nBake: <\/strong>Once the cake is ready, bake for 25-30 minutes, a toothpick inserted should come out clean, and the loaf should be a golden brown color all over. Remove from the oven and allow the king cake to cool completely before glazing.<\/li>\n<\/ol>\n<\/noscript><\/figure>\nAdding the Glaze<\/h4>\n\nAdd Plastic Baby: <\/strong>Before glazing your cake, take a mini plastic baby and poke it into one of the folds of your cake, hiding it completely for someone to find later.<\/li>\nPrepare Glaze Mixture: <\/strong>In a medium bowl, mix together your powdered sugar, water, and vanilla. Pour the glaze over your cake evenly and while the glaze is still tacky, sprinkle the colored sugar over it in colored stripes.<\/li>\nFind the Baby: <\/strong>Make sure to have everyone inspect their cuts of cake to find the baby before eating!<\/li>\n<\/ol>\n<\/noscript><\/figure>\n<\/p>\n\n\nTips and Tricks<\/h3>\nKing cake is pretty straightforward to make, but here are a few extra tips! You\u2019ll want to make this bread for Mardi Gras every year, it\u2019s too good!<\/p>\n\nUse Warm Milk<\/strong>: The warm milk helps activate the yeast, allowing the king cake dough to rise and become fluffy.<\/li>\nRoll Out Dough Evenly:<\/strong> When rolling out the dough, try to make it as even as possible so that the cake bakes evenly.<\/li>\nAdd Filling Carefully:<\/strong> When adding the cinnamon sugar filling, try to spread it evenly without tearing the dough.<\/li>\nLet the Cake Cool Before Icing<\/strong>: Allow your king cake to cool completely before putting the icing over the top, or the icing will melt and run off the cake.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/noscript><\/figure>\n<\/p>\n\n\nStoring Leftovers<\/h3>\nKing Cake can last up to a week when stored properly! Here\u2019s how to keep your King Cake fresh and delicious:<\/p>\n\nAt Room Temperature<\/strong>: Store your King Cake in a cool, dry place at room temperature in an airtight container<\/a>. Avoid storing it in a hot, humid area as this can cause the cake to become dry and spoil quickly.<\/li>\nIn the Refrigerator: <\/strong>If you don\u2019t plan to eat the cake within a few days, you can store it in the refrigerator. Just make sure to wrap it tightly in plastic wrap or place it in an airtight container.<\/li>\nReheating<\/strong>: For that freshly-baked effect, simply wrap your king cake in foil and place in a 300 degree Fahrenheit oven for 10-15 minutes, or until heated through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/noscript><\/figure>\n\n\n\nMore New Orleans Recipes<\/h3>\n<\/header>\n\nCajun recipes are some of my favorites! Here are a few more tasty meals to serve with your king cake for Mardi Gras! The whole family will love them. They have the absolute best flavor!<\/p>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n <\/p>\n\n\n\nDough<\/h4>\n\n\nIn the bowl of a stand mixer, combine your warm milk, yeast, and 3 tablespoons of your sugar. Allow the mixture to sit for about 5 minutes until the yeast becomes active and foamy.<\/p>\n<\/li>\n\nAdd in the rest of the sugar, butter, and eggs. Mix using the whisk attachment on medium high speed until everything comes together.<\/p>\n<\/li>\n\nAdd 4 cups of flour and your salt into the bowl and switch out the whisk for the dough hook, mix at low speed until the flour is fully incorporated, at this point you can determine if you need to add more flour, the dough should pull clean from the mixer when it is the right consistency, but not be too stiff, it should be slightly sticky.<\/p>\n<\/li>\n\nIncrease the speed to a medium high speed and mix for an additional 3-4 minutes. This last step will knead the dough and build the strength of the gluten.<\/p>\n<\/li>\n\nRemove the dough from your mixer and place it into an oiled bowl, cover with plastic wrap and keep covered for about an hour, until the dough doubles in size.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFilling<\/h4>\n\n\nWhile your dough is proofing, make your filling. In a medium bowl, mix your sugar, cinnamon, and butter. Set aside.<\/p>\n<\/li>\n\nOnce your dough is doubled in size, tip it out onto a floured surface, roll into a large rectangle, mine was about 24 inches by 15 inches. Cut the slab into 3 equal strips, mine were 24 inches by 5 inches.<\/span><\/p>\n<\/li>\n\nSpread your filling evenly on each strip and sprinkle your chopped pecans on top. Roll each strip lengthwise so you have 3 long filled rolls. Once your filled strips are ready you will braid them together<\/p>\n<\/li>\n\nLay the strips side by side and secure them together at the top. Braid the whole length of the 3 strips together and secure the other end by pinching the dough together. Form the braid into a circle and secure the two ends together as best as you can.<\/p>\n<\/li>\n\nPlace the prepared rolled and braided dough onto a baking sheet lined with parchment. Cover and allow the cake to proof until it is nearly double in size, depending on the temperature of the room you are making this cake in it could take 45 minutes to a little over an hour.<\/p>\n<\/li>\n\nWhile your cake proofs, preheat your oven to 375 degrees fahrenheit.<\/p>\n<\/li>\n\nOnce the cake is ready, bake for 25-30 minutes, a toothpick inserted should come out clean, and the loaf should be a golden brown color all over. Remove from the oven and allow the cake to cool completely before glazing.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nGlaze<\/h4>\n\n\nBefore glazing your cake, take a mini plastic baby and poke it into one of the folds of your cake, hiding it completely for someone to find later.<\/p>\n<\/li>\n\nIn a medium bowl, mix together your powdered sugar, water, and vanilla. Pour the glaze over your cake evenly and while the glaze is still tacky, sprinkle the colored sugar over it in colored stripes.<\/p>\n<\/li>\n\nMake sure to have everyone inspect their cuts of cake to find the baby before eating!<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nServes: 12<\/span><\/p>\nCalories<\/span>517<\/span>kcal<\/span> (26%)<\/span><\/span>Carbohydrates<\/span>81<\/span>g<\/span> (27%)<\/span><\/span>Protein<\/span>7<\/span>g<\/span> (14%)<\/span><\/span>Fat<\/span>19<\/span>g<\/span> (29%)<\/span><\/span>Saturated Fat<\/span>9<\/span>g<\/span> (45%)<\/span><\/span>Polyunsaturated Fat<\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat<\/span>7<\/span>g<\/span><\/span>Trans Fat<\/span>1<\/span>g<\/span><\/span>Cholesterol<\/span>64<\/span>mg<\/span> (21%)<\/span><\/span>Sodium<\/span>377<\/span>mg<\/span> (16%)<\/span><\/span>Potassium<\/span>145<\/span>mg<\/span> (4%)<\/span><\/span>Fiber<\/span>2<\/span>g<\/span> (8%)<\/span><\/span>Sugar<\/span>47<\/span>g<\/span> (52%)<\/span><\/span>Vitamin A<\/span>472<\/span>IU<\/span> (9%)<\/span><\/span>Vitamin C<\/span>0.1<\/span>mg<\/span><\/span>Calcium<\/span>66<\/span>mg<\/span> (7%)<\/span><\/span>Iron<\/span>2<\/span>mg<\/span> (11%)<\/span><\/span><\/p>\nAll nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.<\/em><\/p>\n\nCourse <\/span>Dessert<\/span><\/p>\nCuisine <\/span>American, New Orleans<\/span><\/p>\nKeyword <\/span>king cake recipe<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
If you\u2019ve never heard of it before, King Cake has a rich history dating back to the ancient celebrations of the Epiphany in Europe. Originating in France, it\u2019s now a staple dessert for Mardi Gras celebrations in New Orleans! Although it\u2019s called cake, this dessert is more similar to a braided sweet bread like babka<\/a>!<\/p>\nKing cake is soft, sweet, and sure to be your new favorite Mardi Gras recipe. The bread has a brown sugar cinnamon filling with added pecans. It\u2019s absolutely to die for! Top it off with a simple glaze, colored sugar, and you have a dessert that\u2019s both festive and delicious on your hands!<\/p>\n<\/p>\n\n\nWhy is There a Plastic Baby in King Cake?<\/h3>\nYou may be asking yourself, why is there a baby in the cake? Here\u2019s why! The tradition of placing a small plastic baby in the cake originated in Europe and was then brought to New Orleans by French settlers. The baby symbolizes good luck and prosperity for the person who finds it in their slice. It is said that whoever finds the baby has to host the next Mardi Gras celebration. This tradition is so fun and makes king cake even more exciting to eat! It\u2019s a great way to spread good luck and joy among friends and family during your Mardi Gras festivities!<\/p>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nEverything You\u2019ll Need<\/h2>\nThe great thing about this king cake recipe is that it uses super simple ingredients. In fact, as long as you have some sanding sugar on hand, you likely have everything else to whip up this festive dessert! Looking for measurements? They can all be found in the recipe card below.<\/p>\nDough<\/h4>\n\nWarm Milk: <\/strong>Warm milk helps activate the yeast, allowing the king cake dough to rise and become fluffy!<\/li>\nInstant Dry Yeast<\/strong>: This ingredient is essential for making the dough rise.<\/li>\nGranulated Sugar: <\/strong>Adds sweetness to the dough and also helps feed the yeast.<\/li>\nUnsalted Butter<\/strong>:\u00a0You can\u2019t go wrong with butter! It adds rich flavor and moisture to the bread.<\/li>\nEggs<\/strong>: Bind everything together.<\/li>\nSalt<\/strong>: Acts as a flavor enhancer!<\/li>\nFlour<\/strong>: Make sure you use flour with a low protein content. This will make sure your bread turns out nice and soft! I used all-purpose flour and it turned out perfectly.<\/li>\n<\/ul>\nFilling<\/h4>\n\nBrown Sugar<\/strong>: Adds a deeper sweetness.<\/li>\nGround Cinnamon<\/strong>: The perfect match for brown sugar! It adds the perfect warm spice.<\/li>\nMelted Butter<\/strong>: Makes the king cake filling smooth and rich.<\/li>\nChopped Pecans<\/strong>: I love adding chopped pecans because of their tasty flavor and texture! Chopped walnuts or sliced almonds will also work.<\/li>\n<\/ul>\nGlaze<\/h4>\n\nPowdered Sugar<\/strong>: Adds sweetness and gives the glaze a smooth texture.<\/li>\nWater<\/strong>: For adjusting the consistency.<\/li>\nVanilla<\/strong>: Adds an extra pop of flavor. I recommend using pure vanilla extract<\/a> here!<\/li>\nColored Sugar<\/strong>: For the green, purple, and yellow topping.<\/li>\n<\/ul>\n<\/noscript><\/figure>\nHow to Make King Cake<\/h2>\nNow, I know this is a pretty lengthy list of instructions, but king cake is a lot easier to make than you\u2019d think! I\u2019ve broken the steps up into 3 simple sections.<\/p>\nMaking the Dough<\/h4>\n\nActivate Yeast: <\/strong>In the bowl of a stand mixer, combine your warm milk, yeast, and 3 tablespoons of your sugar. Allow the mixture to sit for about 5 minutes until the yeast becomes active and foamy.<\/li>\nMix in Wet Ingredients: <\/strong>Add in the rest of the sugar, butter, and eggs. Mix using the whisk attachment on medium high speed until everything comes together.<\/li>\nMix in Dry Ingredients: <\/strong>Add 4 cups of flour and your salt into the bowl and switch out the whisk for the dough hook, mix at low speed until the flour is fully incorporated, at this point you can determine if you need to add more flour, the dough should pull clean from the mixer when it is the right consistency, but not be too stiff, it should be slightly sticky.<\/li>\nContinue to Mix: <\/strong>Increase the speed to a medium-high speed and mix for an additional 3-4 minutes. This last step will knead the dough and build the strength of the gluten.<\/li>\nProof: <\/strong>Remove the dough from your mixer and place it into an oiled bowl, cover with plastic wrap and keep covered for about an hour, until the dough doubles in size.<\/li>\n<\/ol>\nPreparing the Filling, Baking<\/h4>\n\nCombine Ingredients: <\/strong>While your king cake dough is proofing, make your filling. In a medium bowl, mix your sugar, cinnamon, and butter. Set aside.<\/li>\nRoll Out Dough: <\/strong>Once your dough is doubled in size, tip it out onto a floured surface, roll into a large rectangle, mine was about 24 inches by 15 inches. Cut the slab into 3 equal strips, mine were 24 inches by 5 inches.<\/li>\nAdd Filling: <\/strong>Spread your filling evenly on each strip and sprinkle your chopped pecans on top. Roll each strip lengthwise so you have 3 long filled rolls.<\/li>\nBraid Together: <\/strong>Lay the strips side by side and secure them together at the top. Braid the whole length of the 3 strips together and secure the other end by pinching the dough together. Form the braid into a circle and secure the two ends together as best as you can.<\/li>\nProof: <\/strong>Place the prepared rolled and braided dough onto a baking sheet lined with parchment. Cover and allow the cake to proof until it is nearly double in size, depending on the temperature of the room you are making this cake in it could take 45 minutes to a little over an hour.<\/li>\nPreheat Oven: <\/strong>While your cake proofs, preheat your oven to 375 degrees Fahrenheit.<\/li>\nBake: <\/strong>Once the cake is ready, bake for 25-30 minutes, a toothpick inserted should come out clean, and the loaf should be a golden brown color all over. Remove from the oven and allow the king cake to cool completely before glazing.<\/li>\n<\/ol>\n<\/noscript><\/figure>\nAdding the Glaze<\/h4>\n\nAdd Plastic Baby: <\/strong>Before glazing your cake, take a mini plastic baby and poke it into one of the folds of your cake, hiding it completely for someone to find later.<\/li>\nPrepare Glaze Mixture: <\/strong>In a medium bowl, mix together your powdered sugar, water, and vanilla. Pour the glaze over your cake evenly and while the glaze is still tacky, sprinkle the colored sugar over it in colored stripes.<\/li>\nFind the Baby: <\/strong>Make sure to have everyone inspect their cuts of cake to find the baby before eating!<\/li>\n<\/ol>\n<\/noscript><\/figure>\n<\/p>\n\n\nTips and Tricks<\/h3>\nKing cake is pretty straightforward to make, but here are a few extra tips! You\u2019ll want to make this bread for Mardi Gras every year, it\u2019s too good!<\/p>\n\nUse Warm Milk<\/strong>: The warm milk helps activate the yeast, allowing the king cake dough to rise and become fluffy.<\/li>\nRoll Out Dough Evenly:<\/strong> When rolling out the dough, try to make it as even as possible so that the cake bakes evenly.<\/li>\nAdd Filling Carefully:<\/strong> When adding the cinnamon sugar filling, try to spread it evenly without tearing the dough.<\/li>\nLet the Cake Cool Before Icing<\/strong>: Allow your king cake to cool completely before putting the icing over the top, or the icing will melt and run off the cake.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/noscript><\/figure>\n<\/p>\n\n\nStoring Leftovers<\/h3>\nKing Cake can last up to a week when stored properly! Here\u2019s how to keep your King Cake fresh and delicious:<\/p>\n\nAt Room Temperature<\/strong>: Store your King Cake in a cool, dry place at room temperature in an airtight container<\/a>. Avoid storing it in a hot, humid area as this can cause the cake to become dry and spoil quickly.<\/li>\nIn the Refrigerator: <\/strong>If you don\u2019t plan to eat the cake within a few days, you can store it in the refrigerator. Just make sure to wrap it tightly in plastic wrap or place it in an airtight container.<\/li>\nReheating<\/strong>: For that freshly-baked effect, simply wrap your king cake in foil and place in a 300 degree Fahrenheit oven for 10-15 minutes, or until heated through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/noscript><\/figure>\n\n\n\nMore New Orleans Recipes<\/h3>\n<\/header>\n\nCajun recipes are some of my favorites! Here are a few more tasty meals to serve with your king cake for Mardi Gras! The whole family will love them. They have the absolute best flavor!<\/p>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n <\/p>\n\n\n\nDough<\/h4>\n\n\nIn the bowl of a stand mixer, combine your warm milk, yeast, and 3 tablespoons of your sugar. Allow the mixture to sit for about 5 minutes until the yeast becomes active and foamy.<\/p>\n<\/li>\n\nAdd in the rest of the sugar, butter, and eggs. Mix using the whisk attachment on medium high speed until everything comes together.<\/p>\n<\/li>\n\nAdd 4 cups of flour and your salt into the bowl and switch out the whisk for the dough hook, mix at low speed until the flour is fully incorporated, at this point you can determine if you need to add more flour, the dough should pull clean from the mixer when it is the right consistency, but not be too stiff, it should be slightly sticky.<\/p>\n<\/li>\n\nIncrease the speed to a medium high speed and mix for an additional 3-4 minutes. This last step will knead the dough and build the strength of the gluten.<\/p>\n<\/li>\n\nRemove the dough from your mixer and place it into an oiled bowl, cover with plastic wrap and keep covered for about an hour, until the dough doubles in size.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFilling<\/h4>\n\n\nWhile your dough is proofing, make your filling. In a medium bowl, mix your sugar, cinnamon, and butter. Set aside.<\/p>\n<\/li>\n\nOnce your dough is doubled in size, tip it out onto a floured surface, roll into a large rectangle, mine was about 24 inches by 15 inches. Cut the slab into 3 equal strips, mine were 24 inches by 5 inches.<\/span><\/p>\n<\/li>\n\nSpread your filling evenly on each strip and sprinkle your chopped pecans on top. Roll each strip lengthwise so you have 3 long filled rolls. Once your filled strips are ready you will braid them together<\/p>\n<\/li>\n\nLay the strips side by side and secure them together at the top. Braid the whole length of the 3 strips together and secure the other end by pinching the dough together. Form the braid into a circle and secure the two ends together as best as you can.<\/p>\n<\/li>\n\nPlace the prepared rolled and braided dough onto a baking sheet lined with parchment. Cover and allow the cake to proof until it is nearly double in size, depending on the temperature of the room you are making this cake in it could take 45 minutes to a little over an hour.<\/p>\n<\/li>\n\nWhile your cake proofs, preheat your oven to 375 degrees fahrenheit.<\/p>\n<\/li>\n\nOnce the cake is ready, bake for 25-30 minutes, a toothpick inserted should come out clean, and the loaf should be a golden brown color all over. Remove from the oven and allow the cake to cool completely before glazing.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nGlaze<\/h4>\n\n\nBefore glazing your cake, take a mini plastic baby and poke it into one of the folds of your cake, hiding it completely for someone to find later.<\/p>\n<\/li>\n\nIn a medium bowl, mix together your powdered sugar, water, and vanilla. Pour the glaze over your cake evenly and while the glaze is still tacky, sprinkle the colored sugar over it in colored stripes.<\/p>\n<\/li>\n\nMake sure to have everyone inspect their cuts of cake to find the baby before eating!<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nServes: 12<\/span><\/p>\nCalories<\/span>517<\/span>kcal<\/span> (26%)<\/span><\/span>Carbohydrates<\/span>81<\/span>g<\/span> (27%)<\/span><\/span>Protein<\/span>7<\/span>g<\/span> (14%)<\/span><\/span>Fat<\/span>19<\/span>g<\/span> (29%)<\/span><\/span>Saturated Fat<\/span>9<\/span>g<\/span> (45%)<\/span><\/span>Polyunsaturated Fat<\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat<\/span>7<\/span>g<\/span><\/span>Trans Fat<\/span>1<\/span>g<\/span><\/span>Cholesterol<\/span>64<\/span>mg<\/span> (21%)<\/span><\/span>Sodium<\/span>377<\/span>mg<\/span> (16%)<\/span><\/span>Potassium<\/span>145<\/span>mg<\/span> (4%)<\/span><\/span>Fiber<\/span>2<\/span>g<\/span> (8%)<\/span><\/span>Sugar<\/span>47<\/span>g<\/span> (52%)<\/span><\/span>Vitamin A<\/span>472<\/span>IU<\/span> (9%)<\/span><\/span>Vitamin C<\/span>0.1<\/span>mg<\/span><\/span>Calcium<\/span>66<\/span>mg<\/span> (7%)<\/span><\/span>Iron<\/span>2<\/span>mg<\/span> (11%)<\/span><\/span><\/p>\nAll nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.<\/em><\/p>\n\nCourse <\/span>Dessert<\/span><\/p>\nCuisine <\/span>American, New Orleans<\/span><\/p>\nKeyword <\/span>king cake recipe<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
King cake is soft, sweet, and sure to be your new favorite Mardi Gras recipe. The bread has a brown sugar cinnamon filling with added pecans. It\u2019s absolutely to die for! Top it off with a simple glaze, colored sugar, and you have a dessert that\u2019s both festive and delicious on your hands!<\/p>\n
You may be asking yourself, why is there a baby in the cake? Here\u2019s why! The tradition of placing a small plastic baby in the cake originated in Europe and was then brought to New Orleans by French settlers. The baby symbolizes good luck and prosperity for the person who finds it in their slice. It is said that whoever finds the baby has to host the next Mardi Gras celebration. This tradition is so fun and makes king cake even more exciting to eat! It\u2019s a great way to spread good luck and joy among friends and family during your Mardi Gras festivities!<\/p>\n<\/div>\n<\/div>\n
<\/div>\n
The great thing about this king cake recipe is that it uses super simple ingredients. In fact, as long as you have some sanding sugar on hand, you likely have everything else to whip up this festive dessert! Looking for measurements? They can all be found in the recipe card below.<\/p>\n
Now, I know this is a pretty lengthy list of instructions, but king cake is a lot easier to make than you\u2019d think! I\u2019ve broken the steps up into 3 simple sections.<\/p>\n
King cake is pretty straightforward to make, but here are a few extra tips! You\u2019ll want to make this bread for Mardi Gras every year, it\u2019s too good!<\/p>\n
<\/p>\n<\/noscript><\/figure>\n<\/p>\n\n\nStoring Leftovers<\/h3>\nKing Cake can last up to a week when stored properly! Here\u2019s how to keep your King Cake fresh and delicious:<\/p>\n\nAt Room Temperature<\/strong>: Store your King Cake in a cool, dry place at room temperature in an airtight container<\/a>. Avoid storing it in a hot, humid area as this can cause the cake to become dry and spoil quickly.<\/li>\nIn the Refrigerator: <\/strong>If you don\u2019t plan to eat the cake within a few days, you can store it in the refrigerator. Just make sure to wrap it tightly in plastic wrap or place it in an airtight container.<\/li>\nReheating<\/strong>: For that freshly-baked effect, simply wrap your king cake in foil and place in a 300 degree Fahrenheit oven for 10-15 minutes, or until heated through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/noscript><\/figure>\n\n\n\nMore New Orleans Recipes<\/h3>\n<\/header>\n\nCajun recipes are some of my favorites! Here are a few more tasty meals to serve with your king cake for Mardi Gras! The whole family will love them. They have the absolute best flavor!<\/p>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n <\/p>\n\n\n\nDough<\/h4>\n\n\nIn the bowl of a stand mixer, combine your warm milk, yeast, and 3 tablespoons of your sugar. Allow the mixture to sit for about 5 minutes until the yeast becomes active and foamy.<\/p>\n<\/li>\n\nAdd in the rest of the sugar, butter, and eggs. Mix using the whisk attachment on medium high speed until everything comes together.<\/p>\n<\/li>\n\nAdd 4 cups of flour and your salt into the bowl and switch out the whisk for the dough hook, mix at low speed until the flour is fully incorporated, at this point you can determine if you need to add more flour, the dough should pull clean from the mixer when it is the right consistency, but not be too stiff, it should be slightly sticky.<\/p>\n<\/li>\n\nIncrease the speed to a medium high speed and mix for an additional 3-4 minutes. This last step will knead the dough and build the strength of the gluten.<\/p>\n<\/li>\n\nRemove the dough from your mixer and place it into an oiled bowl, cover with plastic wrap and keep covered for about an hour, until the dough doubles in size.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFilling<\/h4>\n\n\nWhile your dough is proofing, make your filling. In a medium bowl, mix your sugar, cinnamon, and butter. Set aside.<\/p>\n<\/li>\n\nOnce your dough is doubled in size, tip it out onto a floured surface, roll into a large rectangle, mine was about 24 inches by 15 inches. Cut the slab into 3 equal strips, mine were 24 inches by 5 inches.<\/span><\/p>\n<\/li>\n\nSpread your filling evenly on each strip and sprinkle your chopped pecans on top. Roll each strip lengthwise so you have 3 long filled rolls. Once your filled strips are ready you will braid them together<\/p>\n<\/li>\n\nLay the strips side by side and secure them together at the top. Braid the whole length of the 3 strips together and secure the other end by pinching the dough together. Form the braid into a circle and secure the two ends together as best as you can.<\/p>\n<\/li>\n\nPlace the prepared rolled and braided dough onto a baking sheet lined with parchment. Cover and allow the cake to proof until it is nearly double in size, depending on the temperature of the room you are making this cake in it could take 45 minutes to a little over an hour.<\/p>\n<\/li>\n\nWhile your cake proofs, preheat your oven to 375 degrees fahrenheit.<\/p>\n<\/li>\n\nOnce the cake is ready, bake for 25-30 minutes, a toothpick inserted should come out clean, and the loaf should be a golden brown color all over. Remove from the oven and allow the cake to cool completely before glazing.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nGlaze<\/h4>\n\n\nBefore glazing your cake, take a mini plastic baby and poke it into one of the folds of your cake, hiding it completely for someone to find later.<\/p>\n<\/li>\n\nIn a medium bowl, mix together your powdered sugar, water, and vanilla. Pour the glaze over your cake evenly and while the glaze is still tacky, sprinkle the colored sugar over it in colored stripes.<\/p>\n<\/li>\n\nMake sure to have everyone inspect their cuts of cake to find the baby before eating!<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nServes: 12<\/span><\/p>\nCalories<\/span>517<\/span>kcal<\/span> (26%)<\/span><\/span>Carbohydrates<\/span>81<\/span>g<\/span> (27%)<\/span><\/span>Protein<\/span>7<\/span>g<\/span> (14%)<\/span><\/span>Fat<\/span>19<\/span>g<\/span> (29%)<\/span><\/span>Saturated Fat<\/span>9<\/span>g<\/span> (45%)<\/span><\/span>Polyunsaturated Fat<\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat<\/span>7<\/span>g<\/span><\/span>Trans Fat<\/span>1<\/span>g<\/span><\/span>Cholesterol<\/span>64<\/span>mg<\/span> (21%)<\/span><\/span>Sodium<\/span>377<\/span>mg<\/span> (16%)<\/span><\/span>Potassium<\/span>145<\/span>mg<\/span> (4%)<\/span><\/span>Fiber<\/span>2<\/span>g<\/span> (8%)<\/span><\/span>Sugar<\/span>47<\/span>g<\/span> (52%)<\/span><\/span>Vitamin A<\/span>472<\/span>IU<\/span> (9%)<\/span><\/span>Vitamin C<\/span>0.1<\/span>mg<\/span><\/span>Calcium<\/span>66<\/span>mg<\/span> (7%)<\/span><\/span>Iron<\/span>2<\/span>mg<\/span> (11%)<\/span><\/span><\/p>\nAll nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.<\/em><\/p>\n\nCourse <\/span>Dessert<\/span><\/p>\nCuisine <\/span>American, New Orleans<\/span><\/p>\nKeyword <\/span>king cake recipe<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
King Cake can last up to a week when stored properly! Here\u2019s how to keep your King Cake fresh and delicious:<\/p>\n
<\/p>\n<\/noscript><\/figure>\n\n\n\nMore New Orleans Recipes<\/h3>\n<\/header>\n\nCajun recipes are some of my favorites! Here are a few more tasty meals to serve with your king cake for Mardi Gras! The whole family will love them. They have the absolute best flavor!<\/p>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n <\/p>\n\n\n\nDough<\/h4>\n\n\nIn the bowl of a stand mixer, combine your warm milk, yeast, and 3 tablespoons of your sugar. Allow the mixture to sit for about 5 minutes until the yeast becomes active and foamy.<\/p>\n<\/li>\n\nAdd in the rest of the sugar, butter, and eggs. Mix using the whisk attachment on medium high speed until everything comes together.<\/p>\n<\/li>\n\nAdd 4 cups of flour and your salt into the bowl and switch out the whisk for the dough hook, mix at low speed until the flour is fully incorporated, at this point you can determine if you need to add more flour, the dough should pull clean from the mixer when it is the right consistency, but not be too stiff, it should be slightly sticky.<\/p>\n<\/li>\n\nIncrease the speed to a medium high speed and mix for an additional 3-4 minutes. This last step will knead the dough and build the strength of the gluten.<\/p>\n<\/li>\n\nRemove the dough from your mixer and place it into an oiled bowl, cover with plastic wrap and keep covered for about an hour, until the dough doubles in size.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFilling<\/h4>\n\n\nWhile your dough is proofing, make your filling. In a medium bowl, mix your sugar, cinnamon, and butter. Set aside.<\/p>\n<\/li>\n\nOnce your dough is doubled in size, tip it out onto a floured surface, roll into a large rectangle, mine was about 24 inches by 15 inches. Cut the slab into 3 equal strips, mine were 24 inches by 5 inches.<\/span><\/p>\n<\/li>\n\nSpread your filling evenly on each strip and sprinkle your chopped pecans on top. Roll each strip lengthwise so you have 3 long filled rolls. Once your filled strips are ready you will braid them together<\/p>\n<\/li>\n\nLay the strips side by side and secure them together at the top. Braid the whole length of the 3 strips together and secure the other end by pinching the dough together. Form the braid into a circle and secure the two ends together as best as you can.<\/p>\n<\/li>\n\nPlace the prepared rolled and braided dough onto a baking sheet lined with parchment. Cover and allow the cake to proof until it is nearly double in size, depending on the temperature of the room you are making this cake in it could take 45 minutes to a little over an hour.<\/p>\n<\/li>\n\nWhile your cake proofs, preheat your oven to 375 degrees fahrenheit.<\/p>\n<\/li>\n\nOnce the cake is ready, bake for 25-30 minutes, a toothpick inserted should come out clean, and the loaf should be a golden brown color all over. Remove from the oven and allow the cake to cool completely before glazing.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nGlaze<\/h4>\n\n\nBefore glazing your cake, take a mini plastic baby and poke it into one of the folds of your cake, hiding it completely for someone to find later.<\/p>\n<\/li>\n\nIn a medium bowl, mix together your powdered sugar, water, and vanilla. Pour the glaze over your cake evenly and while the glaze is still tacky, sprinkle the colored sugar over it in colored stripes.<\/p>\n<\/li>\n\nMake sure to have everyone inspect their cuts of cake to find the baby before eating!<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nServes: 12<\/span><\/p>\nCalories<\/span>517<\/span>kcal<\/span> (26%)<\/span><\/span>Carbohydrates<\/span>81<\/span>g<\/span> (27%)<\/span><\/span>Protein<\/span>7<\/span>g<\/span> (14%)<\/span><\/span>Fat<\/span>19<\/span>g<\/span> (29%)<\/span><\/span>Saturated Fat<\/span>9<\/span>g<\/span> (45%)<\/span><\/span>Polyunsaturated Fat<\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat<\/span>7<\/span>g<\/span><\/span>Trans Fat<\/span>1<\/span>g<\/span><\/span>Cholesterol<\/span>64<\/span>mg<\/span> (21%)<\/span><\/span>Sodium<\/span>377<\/span>mg<\/span> (16%)<\/span><\/span>Potassium<\/span>145<\/span>mg<\/span> (4%)<\/span><\/span>Fiber<\/span>2<\/span>g<\/span> (8%)<\/span><\/span>Sugar<\/span>47<\/span>g<\/span> (52%)<\/span><\/span>Vitamin A<\/span>472<\/span>IU<\/span> (9%)<\/span><\/span>Vitamin C<\/span>0.1<\/span>mg<\/span><\/span>Calcium<\/span>66<\/span>mg<\/span> (7%)<\/span><\/span>Iron<\/span>2<\/span>mg<\/span> (11%)<\/span><\/span><\/p>\nAll nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.<\/em><\/p>\n\nCourse <\/span>Dessert<\/span><\/p>\nCuisine <\/span>American, New Orleans<\/span><\/p>\nKeyword <\/span>king cake recipe<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Cajun recipes are some of my favorites! Here are a few more tasty meals to serve with your king cake for Mardi Gras! The whole family will love them. They have the absolute best flavor!<\/p>\n<\/div>\n
In the bowl of a stand mixer, combine your warm milk, yeast, and 3 tablespoons of your sugar. Allow the mixture to sit for about 5 minutes until the yeast becomes active and foamy.<\/p>\n<\/li>\n
Add in the rest of the sugar, butter, and eggs. Mix using the whisk attachment on medium high speed until everything comes together.<\/p>\n<\/li>\n
Add 4 cups of flour and your salt into the bowl and switch out the whisk for the dough hook, mix at low speed until the flour is fully incorporated, at this point you can determine if you need to add more flour, the dough should pull clean from the mixer when it is the right consistency, but not be too stiff, it should be slightly sticky.<\/p>\n<\/li>\n
Increase the speed to a medium high speed and mix for an additional 3-4 minutes. This last step will knead the dough and build the strength of the gluten.<\/p>\n<\/li>\n
Remove the dough from your mixer and place it into an oiled bowl, cover with plastic wrap and keep covered for about an hour, until the dough doubles in size.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n
While your dough is proofing, make your filling. In a medium bowl, mix your sugar, cinnamon, and butter. Set aside.<\/p>\n<\/li>\n
Once your dough is doubled in size, tip it out onto a floured surface, roll into a large rectangle, mine was about 24 inches by 15 inches. Cut the slab into 3 equal strips, mine were 24 inches by 5 inches.<\/span><\/p>\n<\/li>\n\nSpread your filling evenly on each strip and sprinkle your chopped pecans on top. Roll each strip lengthwise so you have 3 long filled rolls. Once your filled strips are ready you will braid them together<\/p>\n<\/li>\n\nLay the strips side by side and secure them together at the top. Braid the whole length of the 3 strips together and secure the other end by pinching the dough together. Form the braid into a circle and secure the two ends together as best as you can.<\/p>\n<\/li>\n\nPlace the prepared rolled and braided dough onto a baking sheet lined with parchment. Cover and allow the cake to proof until it is nearly double in size, depending on the temperature of the room you are making this cake in it could take 45 minutes to a little over an hour.<\/p>\n<\/li>\n\nWhile your cake proofs, preheat your oven to 375 degrees fahrenheit.<\/p>\n<\/li>\n\nOnce the cake is ready, bake for 25-30 minutes, a toothpick inserted should come out clean, and the loaf should be a golden brown color all over. Remove from the oven and allow the cake to cool completely before glazing.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nGlaze<\/h4>\n\n\nBefore glazing your cake, take a mini plastic baby and poke it into one of the folds of your cake, hiding it completely for someone to find later.<\/p>\n<\/li>\n\nIn a medium bowl, mix together your powdered sugar, water, and vanilla. Pour the glaze over your cake evenly and while the glaze is still tacky, sprinkle the colored sugar over it in colored stripes.<\/p>\n<\/li>\n\nMake sure to have everyone inspect their cuts of cake to find the baby before eating!<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nServes: 12<\/span><\/p>\nCalories<\/span>517<\/span>kcal<\/span> (26%)<\/span><\/span>Carbohydrates<\/span>81<\/span>g<\/span> (27%)<\/span><\/span>Protein<\/span>7<\/span>g<\/span> (14%)<\/span><\/span>Fat<\/span>19<\/span>g<\/span> (29%)<\/span><\/span>Saturated Fat<\/span>9<\/span>g<\/span> (45%)<\/span><\/span>Polyunsaturated Fat<\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat<\/span>7<\/span>g<\/span><\/span>Trans Fat<\/span>1<\/span>g<\/span><\/span>Cholesterol<\/span>64<\/span>mg<\/span> (21%)<\/span><\/span>Sodium<\/span>377<\/span>mg<\/span> (16%)<\/span><\/span>Potassium<\/span>145<\/span>mg<\/span> (4%)<\/span><\/span>Fiber<\/span>2<\/span>g<\/span> (8%)<\/span><\/span>Sugar<\/span>47<\/span>g<\/span> (52%)<\/span><\/span>Vitamin A<\/span>472<\/span>IU<\/span> (9%)<\/span><\/span>Vitamin C<\/span>0.1<\/span>mg<\/span><\/span>Calcium<\/span>66<\/span>mg<\/span> (7%)<\/span><\/span>Iron<\/span>2<\/span>mg<\/span> (11%)<\/span><\/span><\/p>\nAll nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.<\/em><\/p>\n\nCourse <\/span>Dessert<\/span><\/p>\nCuisine <\/span>American, New Orleans<\/span><\/p>\nKeyword <\/span>king cake recipe<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Spread your filling evenly on each strip and sprinkle your chopped pecans on top. Roll each strip lengthwise so you have 3 long filled rolls. Once your filled strips are ready you will braid them together<\/p>\n<\/li>\n
Lay the strips side by side and secure them together at the top. Braid the whole length of the 3 strips together and secure the other end by pinching the dough together. Form the braid into a circle and secure the two ends together as best as you can.<\/p>\n<\/li>\n
Place the prepared rolled and braided dough onto a baking sheet lined with parchment. Cover and allow the cake to proof until it is nearly double in size, depending on the temperature of the room you are making this cake in it could take 45 minutes to a little over an hour.<\/p>\n<\/li>\n
While your cake proofs, preheat your oven to 375 degrees fahrenheit.<\/p>\n<\/li>\n
Once the cake is ready, bake for 25-30 minutes, a toothpick inserted should come out clean, and the loaf should be a golden brown color all over. Remove from the oven and allow the cake to cool completely before glazing.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n
Before glazing your cake, take a mini plastic baby and poke it into one of the folds of your cake, hiding it completely for someone to find later.<\/p>\n<\/li>\n
In a medium bowl, mix together your powdered sugar, water, and vanilla. Pour the glaze over your cake evenly and while the glaze is still tacky, sprinkle the colored sugar over it in colored stripes.<\/p>\n<\/li>\n
Make sure to have everyone inspect their cuts of cake to find the baby before eating!<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n
Serves: 12<\/span><\/p>\nCalories<\/span>517<\/span>kcal<\/span> (26%)<\/span><\/span>Carbohydrates<\/span>81<\/span>g<\/span> (27%)<\/span><\/span>Protein<\/span>7<\/span>g<\/span> (14%)<\/span><\/span>Fat<\/span>19<\/span>g<\/span> (29%)<\/span><\/span>Saturated Fat<\/span>9<\/span>g<\/span> (45%)<\/span><\/span>Polyunsaturated Fat<\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat<\/span>7<\/span>g<\/span><\/span>Trans Fat<\/span>1<\/span>g<\/span><\/span>Cholesterol<\/span>64<\/span>mg<\/span> (21%)<\/span><\/span>Sodium<\/span>377<\/span>mg<\/span> (16%)<\/span><\/span>Potassium<\/span>145<\/span>mg<\/span> (4%)<\/span><\/span>Fiber<\/span>2<\/span>g<\/span> (8%)<\/span><\/span>Sugar<\/span>47<\/span>g<\/span> (52%)<\/span><\/span>Vitamin A<\/span>472<\/span>IU<\/span> (9%)<\/span><\/span>Vitamin C<\/span>0.1<\/span>mg<\/span><\/span>Calcium<\/span>66<\/span>mg<\/span> (7%)<\/span><\/span>Iron<\/span>2<\/span>mg<\/span> (11%)<\/span><\/span><\/p>\nAll nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.<\/em><\/p>\n\nCourse <\/span>Dessert<\/span><\/p>\nCuisine <\/span>American, New Orleans<\/span><\/p>\nKeyword <\/span>king cake recipe<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Calories<\/span>517<\/span>kcal<\/span> (26%)<\/span><\/span>Carbohydrates<\/span>81<\/span>g<\/span> (27%)<\/span><\/span>Protein<\/span>7<\/span>g<\/span> (14%)<\/span><\/span>Fat<\/span>19<\/span>g<\/span> (29%)<\/span><\/span>Saturated Fat<\/span>9<\/span>g<\/span> (45%)<\/span><\/span>Polyunsaturated Fat<\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat<\/span>7<\/span>g<\/span><\/span>Trans Fat<\/span>1<\/span>g<\/span><\/span>Cholesterol<\/span>64<\/span>mg<\/span> (21%)<\/span><\/span>Sodium<\/span>377<\/span>mg<\/span> (16%)<\/span><\/span>Potassium<\/span>145<\/span>mg<\/span> (4%)<\/span><\/span>Fiber<\/span>2<\/span>g<\/span> (8%)<\/span><\/span>Sugar<\/span>47<\/span>g<\/span> (52%)<\/span><\/span>Vitamin A<\/span>472<\/span>IU<\/span> (9%)<\/span><\/span>Vitamin C<\/span>0.1<\/span>mg<\/span><\/span>Calcium<\/span>66<\/span>mg<\/span> (7%)<\/span><\/span>Iron<\/span>2<\/span>mg<\/span> (11%)<\/span><\/span><\/p>\nAll nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.<\/em><\/p>\n\nCourse <\/span>Dessert<\/span><\/p>\nCuisine <\/span>American, New Orleans<\/span><\/p>\nKeyword <\/span>king cake recipe<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.<\/em><\/p>\n\nCourse <\/span>Dessert<\/span><\/p>\nCuisine <\/span>American, New Orleans<\/span><\/p>\nKeyword <\/span>king cake recipe<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Course <\/span>Dessert<\/span><\/p>\nCuisine <\/span>American, New Orleans<\/span><\/p>\nKeyword <\/span>king cake recipe<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Cuisine <\/span>American, New Orleans<\/span><\/p>\nKeyword <\/span>king cake recipe<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Keyword <\/span>king cake recipe<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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