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King cake with icing and sanding sugar
5 from 1 vote

Traditional King Cake

King Cake is a soft and delicious cinnamon cake that is a Mardi Gras tradition. Learn how to make this easy dessert, complete with a plastic baby surprise inside.
Author Diana
Servings 10 2-inch slices
Prep Time 1 hour
Cook Time 30 minutes
Resting time 2 hours
Total Time 3 hours 30 minutes

Ingredients

For the Cake:

  • 4 cups (480g) all purpose flour divided
  • 2¼ teaspoons rapid rise yeast 1 packet
  • 1 cup (250ml) milk 2% or whole
  • ½ cup granulated sugar
  • 1 teaspoon kosher salt
  • 6 tablespoons butter room temperature and cut into 12 slices
  • 2 large eggs at room temperature

For the Filling:

  • 4 tablespoons unsalted butter at room temperature
  • ¼ cup packed brown sugar light or dark
  • 1 teaspoon ground cinnamon

For the Icing:

Optional decorations:

  • Green, yellow, and purple sanding sugar
  • Small plastic baby

Instructions

To make the dough:

  • In the bowl of a stand mixer, combine 3 cups of flour and the yeast with a whisk. Set aside.
  • Pour the milk, sugar, and salt into a small saucepan, and heat over medium heat. Whisk gently and cook for about 3 minutes, until the sugar is dissolved and the temperature of the mixture is between 105°F and 115°F.
  • Pour the milk mixture into the stand mixer bowl with the flour mixture, and using the paddle attachment, mix on low speed for 3 minutes. Add the eggs, one at a time. Once everything is combined, change out the paddle attachment for the dough hook.
  • Pour in the remaining cup of flour, then begin mixing with the dough hook on medium speed. Add the butter, one piece at a time. Make sure each piece is completely blended before adding the next.
  • Lower the mixer speed, and continue kneading with the dough hook for six minutes, or until the dough comes away from the sides of the bowl cleanly. If the dough is too wet, add more flour, a tablespoon at a time. The dough is ready when you can press your finger into it and it springs back.
  • Empty the dough out of the bowl onto a lightly floured cutting board. Knead the dough with your hands for about 1 minute, just to make sure it’s soft and elastic. Form the dough into a ball and put it into a large greased bowl. Spray the top of the dough lightly with cooking spray. Cover the bowl with plastic wrap and refrigerate for 1 hour.

To fill and bake the cake:

  • While the dough is chilling, mix together the brown sugar and cinnamon in a small bowl. Set aside.
  • Roll out the chilled dough into a 10-inch by 20-inch rectangle using a rolling pin on a lightly floured surface.
  • With a spatula or knife, spread 4 tablespoons of butter over the dough. Sprinkle the brown sugar mixture evenly onto the butter. If using, add a plastic baby on to the dough. Be sure that the baby is well wrapped into the center of the roll.
  • From the back, roll the dough lengthwise towards you, and pinch the seam to make sure it stays together. Put the seam side down, and shape the dough into a ring or oval, then pinch the ends together.
  • Transfer the ring onto a cookie sheet lined with parchment paper. Cover with plastic wrap, and let the dough sit at room temperature to double in size, about 1 hour.
  • Bake the king cake in a preheated 350°F oven for 15 minutes. Turn the cookie sheet for even doneness. Bake for another 5 minutes, then cover the bread with foil and bake for another 5-10 minutes, until a knife can be inserted into the middle of the cake and it comes out clean. Let the cake rest on a cooling rack for 15 minutes.

To ice a King Cake:

  • In a medium bowl, stir together the powdered sugar, vanilla extract, and milk. The icing should be thick. If it’s too runny, add more powdered sugar to get the right consistency. Transfer the icing to a measuring cup with a pour spout.
  • Pour the icing around the top of the cake, moving the cup back and forth so the icing can run down the sides of the cake slightly. Decorate with sanding sugar. Serve immediately, or let the icing harden, then wrap with plastic wrap until ready to serve.

Notes

  • Line your pan with parchment paper or a Silpat. In case some of your filling leaks out, the mess will be easy to clean up.
  • If you want to, you can shape your king cake differently. I’m showing you how to make a simple oval or round-shaped king cake, but you can twist the roll, or make three smaller rolls and braid them together. 

Nutrition

Calories: 529kcal | Carbohydrates: 94g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 328mg | Potassium: 121mg | Fiber: 1g | Sugar: 55g | Vitamin A: 459IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 3mg
Find it online: https://littlesunnykitchen.com/king-cake/