Description
This traditional King Cake is a festive, sweet bread popular during Mardi Gras celebrations. Made with a soft, tender dough enriched with sour cream and butter, it is filled with a cinnamon-sugar mixture, shaped into a ring, and baked until golden. Topped with a creamy glaze and colorful purple, green, and gold sprinkles, this cake is perfect for sharing at parties and celebrations.
Ingredients
Scale
Dough and Yeast Mixture
- 1/4 oz active dry yeast (2 1/4 tsp or 1 packet)
- 1/4 cup warm water (100° to 110°F)
- 1/2 tablespoon granulated sugar
- 8 oz full fat sour cream
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1 large egg (lightly beaten)
- 3 to 3 ½ cups bread flour (can substitute all-purpose flour)
Filling
- 1/3 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1 ½ teaspoons ground cinnamon
Glaze
- 3 cups powdered sugar
- 3 tablespoons cream cheese (softened; can substitute butter)
- 2 to 4 tablespoons milk
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon vanilla extract
Decoration
- Purple, green, and gold sprinkles to decorate
Instructions
- Activate yeast: In a small bowl, combine the active dry yeast with warm water (100° to 110°F) and 1/2 tablespoon granulated sugar. Stir gently and let it sit for about 5 to 10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Prepare sour cream mixture: In a small saucepan, combine the sour cream, 2 tablespoons sugar, unsalted butter, and salt. Heat gently until the butter is melted and the mixture is warm but not hot. Remove from heat and allow it to cool to lukewarm temperature to avoid killing the yeast.
- Mix dough ingredients: In the bowl of a stand mixer fitted with a dough hook, combine the cooled sour cream mixture, activated yeast mixture, and beaten egg. Add half of the flour and mix briefly to combine.
- Add remaining flour: Gradually add the remaining flour while mixing on low speed. Continue mixing until a soft dough forms that pulls away from the sides of the bowl.
- Knead and rise dough: Knead the dough for about 8-10 minutes until it becomes smooth and elastic. Transfer to a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place until it has doubled in size, approximately 1 to 1.5 hours.
- Prepare filling and roll dough: On a lightly floured surface, roll the risen dough into a large rectangle. Spread the softened butter evenly over the dough, then sprinkle the cinnamon and granulated sugar mixture evenly on top.
- Shape cake: Roll up the dough tightly from one long edge into a log. Pinch seams to seal. Form the rolled dough into a ring shape on a baking sheet lined with parchment paper. Cover and let rise again for about 30-45 minutes until puffed.
- Bake the cake: Preheat the oven to 350°F (175°C). Bake the cake for 25 to 35 minutes, or until it is golden brown on top and cooked through. Remove from oven and allow it to cool completely on a wire rack before glazing.
- Prepare and apply glaze: In a medium bowl, mix powdered sugar with softened cream cheese, 2 tablespoons milk, lemon juice, and vanilla extract until smooth. Add more milk if needed to reach drizzling consistency. Drizzle the glaze over the cooled cake.
- Decorate: Immediately sprinkle the cake with purple, green, and gold sprinkles to finish. Let glaze set before serving. Slice and enjoy!
Notes
- The yeast should be activated in warm water, not hot, to ensure it blooms properly.
- If the dough is too sticky, add flour gradually, but avoid making it too dry.
- Sour cream enriches the dough and adds tenderness; full-fat is preferred for best texture.
- You can substitute all-purpose flour if bread flour is unavailable, though texture may vary slightly.
- The traditional colors of the sprinkles – purple (justice), green (faith), and gold (power) – are symbolic for Mardi Gras.
- Allow the cake to cool completely before glazing to prevent the glaze from melting into the cake.
- The glaze can be adjusted in thickness by varying the milk amount to suit your preference.
- Store leftover cake wrapped tightly at room temperature for up to 2 days or refrigerate for longer freshness.
