Press enter to see results or esc to cancel.

King Cake recipe

King Cake recipe

A fitting end to a traditional Mardi Grascelebration, this highly recommended recipe originally appearedin Southern Living Magazine in January 1990.

Recipe: King Cake

1/4 cup butter or margarine
1 (16-ounce) container sour cream
1/3 cup granulated sugar
1 teaspoon salt
2 (1/4-ounce) envelopes active dry yeast
1 tablespoon granulated sugar
1/2 cup warm water (100°C to 110°F / 40°C to 45°C)
2 large eggs
6 to 6 1/2 cups all-purpose flour – divided use
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/3 cup butter or margarine, softened
Colored Frostings (see below)
Colored Sugars (see below)

  • Cook first 4 ingredients in a saucepanover low heat, stirring often, until butter melts. Cool mixtureto 110°F (45°C).
  • Dissolve yeast and 1 tablespoon sugarin 1/2 cup warm water in a large bowl; let stand 5 minutes. Addbutter mixture, eggs, and 2 cups flour; beat at medium speedwith an electric mixer 2 minutes or until smooth. Gradually stirin enough remaining flour to make a soft dough.
  • Turn dough onto a lightly floured surface;knead until smooth and elastic, about 10 minutes. Place in awell-greased bowl, turning to grease top. Cover and let risein a warm place (85°F / 30°C), free from drafts, 1 houror until doubled in bulk.
  • Stir together 1/2 cup sugar and cinnamon;set aside.
  • Punch dough down; divide in half. Turn1 portion out onto a lightly floured surface; roll to a 28 x10-inch rectangle. Spread half each of cinnamon mixture and softenedbutter on dough. Roll dough, jelly roll fashion, starting atlong side. Place dough roll, seam side down, on a lightly greasedbaking sheet. Bring ends together to form an oval ring, moisteningand pinching edges together to seal. Repeat with remaining dough,cinnamon mixture, and butter.
  • Cover and let rise in a warm place, freefrom drafts, 20 minutes or until doubled in bulk.
  • Bake at 375°F (190°C) for 15 minutesor until golden. Decorate with bands of Colored Frostings,and sprinkle with Colored Sugars.

    Makes 2 cakes.

    Cook’s Note: Once the cake has cooled,randomly insert a plastic baby doll, if desired, before frosting.

    Colored Frostings:3 cups powdered sugar
    3 tablespoons butter, melted
    3 to 6 tablespoons milk
    1/4 teaspoon vanilla extract
    1 to 2 drops each of green, yellow, red, and blue liquid foodcoloring

  • Stir together powdered sugar and meltedbutter. Add milk to reach desired consistency for drizzling;stir in vanilla.
  • Divide frosting into 3 batches, tinting1 green, 1 yellow, and combining red and blue food coloring forpurple frosting.

    Makes about 1 1/2 cups.

    Colored Sugars:1 1/2 cups granulated sugar
    1 to 2 drops each of green, yellow, red, and blue liquid foodcoloring

  • Place 1/2 cup sugar and drop of greenfood coloring in a jar or zip-top plastic bag; seal. Shake vigorouslyto evenly mix color with sugar.
  • Repeat procedure with 1/2 cup sugar andyellow food coloring.
  • For purple, combine 1 drop red and 1 dropblue food coloring before adding to remaining 1/2 cup sugar.

    Makes 1/2 cup of each colored sugar.

    Recipe courtesy of Southern Living Magazine,January 1990.

    Photo courtesy of A Gourmet Cajun Shop( For Mardi Gras Party Supplies, GourmetCajun and Creole Foods, Gifts and Baskets, Cookware, Music andMore.

    Episode 40 – Kings Cake – 3-6-11 – The Aubergine Chef

    If the King Cake recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    Leave a Comment