There's something about a homemade king cake recipe that makes any celebration feel extra special. I still remember the first time I tried making one from scratch. It was the week before Mardi Gras, and Alex had just learned about the tradition at school. He came home so excited, asking if we could make one together. How could I say no?
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This king cake is soft, pillowy, and swirled with warm cinnamon sugar. Then it's topped with a simple vanilla icing and colorful sanding sugar in the traditional purple, green, and gold. It looks like it came from a bakery, but I promise it's way simpler than you'd think.
Whether you're celebrating Epiphany, throwing a Mardi Gras party, or just want a fun weekend baking project, this one is for you. And if you love festive baked treats, you might also enjoy my homemade cinnamon rolls with cream cheese frosting for another family favorite that fills your kitchen with the best smell.
Why You Will Love This King Cake
- Simple ingredients you probably already have in your pantry
- The dough is soft and tender thanks to sour cream (trust me, it makes a difference)
- That cinnamon sugar filling is warm, buttery, and absolutely dreamy
- Takes about 35 minutes of hands on time, then the oven does the rest
- Feeds 8 to 10 people, so it's perfect for parties and family gatherings
- The colorful sanding sugar makes it a real showstopper on the table
What You Need For This King Cake Recipe
For The Dough
- 2 tablespoons (28 g) unsalted butter, melted and still warm
- 5 tablespoons granulated sugar, divided into 4 tablespoons and 1 tablespoon
- Pinch of salt
- 8 ounces sour cream
- 2¼ teaspoons instant yeast
- ¼ cup (60 ml) warm water, between 100 and 110 degrees
- 1 egg
- 3 to 3½ cups (390 to 455 g) all purpose flour
- Oil for your hands and the bowl
For The Filling
- 2 teaspoons cinnamon
- ½ cup (99 g) granulated sugar
- 4 tablespoons (57 g) butter, melted
For The Icing
- 2 cups (227 g) powdered sugar
- 3 tablespoons (30 ml) whole milk
- ½ teaspoon vanilla extract
- Pinch of salt
- Sanding sugar in yellow, purple, and green
How To Make This Homemade King Cake Step By Step
Prepare The Dough
In a medium bowl, whisk the melted butter and 4 tablespoons of sugar together until the sugar dissolves. Then whisk in the salt and sour cream until everything is smooth. Set this aside.
In your mixing bowl, add the warm water, yeast, and the remaining 1 tablespoon of sugar. Give it a stir and let the yeast sit for about five minutes. You'll know it's ready when it starts to bubble and foam. (If nothing happens, your water might have been too hot or too cold. I learned this the hard way once and had to start over.)
Now whisk the warm butter and sour cream mixture into the yeast mixture. Add the egg and 1 cup of flour. Whisk until smooth.
Using an oiled wooden spoon, start mixing in small amounts of the remaining flour until you form a soft dough. This will take about another 2 cups. You want the dough to feel tacky but not stick to your fingers.
Knead And Let It Rise
Turn the dough out onto a clean surface with a light dusting of flour. Knead it until smooth and stretchy, about 5 to 10 minutes. Add more flour by the teaspoon if it feels too sticky.
Place the dough ball into a large, well oiled bowl. Flip the dough once so all sides are coated. Cover the bowl with oiled plastic wrap and a hand towel. Set it somewhere warm and let the dough rise until doubled in size, about 1 hour.
Here's what I do. I turn my oven on to 200°F for just 2 minutes, then turn it off. That warm oven is the perfect spot for rising dough, especially in our apartment during winter.
Make The Cinnamon Sugar Filling
While the dough rises, mix the melted butter, cinnamon, and sugar together in a bowl. Stir until fully combined. Sarah always tries to sneak a taste of this, and honestly, I don't blame her. It smells amazing.
Roll, Fill, And Shape
Once the dough has doubled, turn it out onto a lightly floured surface. Lightly flour the dough and your rolling pin.
Roll the dough into a rectangle about 18 inches long by 14 inches wide. Spread the cinnamon sugar mixture evenly over the dough, leaving a 1 inch border around the edges.
Roll the cake up jellyroll style, starting from the long side. Pinch the seam shut to seal it.
Carefully move the roll to a parchment lined baking sheet, seam side down. Bring the two ends together to form an oval shape. Press the edges together so the cake is completely sealed.
Bake And Decorate
Cover the shaped cake with a towel and let it rise for another 1 to 2 hours until puffy. About 15 minutes before baking, preheat your oven to 375°F.
Bake for 20 to 25 minutes until the top is golden brown. Let the cake cool on the pan for about 20 minutes before adding the icing.
For the icing, whisk together the powdered sugar, milk, vanilla, and salt until smooth. Drizzle it generously over the cooled cake. While the icing is still wet, sprinkle the colored sanding sugar in alternating sections of purple, green, and gold (yellow).
Donald always says it looks like a piece of art when it's done. Coming from a software engineer who barely notices the table decorations, that's a big compliment.
Storage And Reheating
Store any leftover king cake in an airtight container at room temperature for up to 2 days. After that, pop it in the fridge where it will keep for about 4 to 5 days.
To reheat, wrap a slice loosely in foil and warm it in a 300°F oven for about 8 to 10 minutes. You can also microwave a slice for 15 to 20 seconds, but the oven gives you a better texture.
I wouldn't recommend freezing the finished cake with icing. But you can freeze the baked cake without icing, wrapped tightly in plastic wrap and foil, for up to 2 months. Just thaw it overnight in the fridge, then add the icing and sugar before serving.
Fun Variations For Your King Cake Recipe
- Cream cheese filling: Spread a thin layer of sweetened cream cheese over the dough before adding the cinnamon sugar. It adds a tangy richness that's so good.
- Praline king cake: Add chopped pecans to the cinnamon sugar filling for a crunchy twist. This version is Alex's pick every time.
- Chocolate king cake: Swap the cinnamon sugar for a Nutella spread. Sarah goes wild for this one.
- Fruit filled: Try spreading a thin layer of raspberry or strawberry preserves along with the filling.
Have you ever tried hiding the traditional plastic baby inside? We use a dried bean instead (safer for little teeth!) and whoever finds it gets to pick what we have for dinner that night. It's become our own little family tradition.
One thing to watch out for: don't skip the seam pinching step. If you don't seal the roll tightly, the filling can leak out during baking. I made that mistake on my second try and ended up with cinnamon sugar all over the baking sheet.
Common Questions About King Cake Recipe
What Is A Traditional King Cake And Why Is It Associated With Mardi Gras?
A king cake is a sweet, brioche style pastry that's traditionally served during the Carnival season, from Epiphany (January 6th) through Mardi Gras (Fat Tuesday). The cake gets its name from the three kings, or wise men, from the biblical story. The purple, green, and gold colors represent justice, faith, and power. It's a fun tradition that I love teaching Alex and Sarah about each year.
How Do You Know When The King Cake Dough Has Risen Enough?
The dough should roughly double in size. An easy test is the poke method. Press two fingers about half an inch into the dough. If the indentation stays and doesn't spring back, it's ready. If it bounces back, give it more time. In my kitchen, this usually takes about an hour, but it can vary depending on how warm your space is.
Can You Make King Cake Dough Ahead Of Time And Refrigerate It Overnight?
Yes, absolutely! After the first rise, punch the dough down, wrap it tightly in plastic wrap, and refrigerate it overnight. The next day, take it out and let it come to room temperature for about 30 minutes before rolling it out. I do this all the time when I want fresh king cake for a Saturday morning gathering without waking up at 5 AM.
How Do You Keep King Cake Soft And Fresh After Baking?
The key is storing it properly. Once cooled, cover it tightly with plastic wrap or keep it in an airtight container at room temperature. The sour cream in this recipe actually helps the cake stay moist longer than many other versions. If it starts to dry out after a day or two, a quick warm up in the oven brings it right back to life.
Recipes You May Like
- Fluffy Brioche Donuts That Melt In Your Mouth — If you love soft yeasted dough, these are a must try.
- Irresistibly Soft Caramel Apple Cinnamon Rolls To Savor — Another cinnamon filled treat that the whole family will love.
- Golden Cinnamon Swirl Bread — Same cozy cinnamon vibes in a simple loaf form.
Time To Bake Your Own King Cake
Making a king cake at home is one of those baking projects that looks really impressive but is honestly pretty simple once you break it down. The dough is forgiving, the filling comes together in minutes, and the decorating part is just plain fun.
This recipe has become a yearly tradition in our house, and I hope it becomes one in yours too. Get the kids involved with the colored sugar, tell them the story behind the cake, and enjoy every bite together.
I'd love to hear how yours turns out! Drop a comment below and let me know. And don't forget to save this recipe to Pinterest so you have it ready when Mardi Gras rolls around.
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king cake recipe
Description
This king cake is soft, pillowy, and swirled with warm cinnamon sugar, then topped with a simple vanilla icing and colorful sanding sugar in the traditional purple, green, and gold. It looks like it came from a bakery, but I promise it's way simpler than you'd think.
Ingredients
- For The Dough:
- 2 tablespoons (28 g) unsalted butter, melted and still warm
- 5 tablespoons granulated sugar, divided into 4 tablespoons and 1 tablespoon
- Pinch of salt
- 8 ounces sour cream
- 2¼ teaspoons instant yeast
- ¼ cup (60 ml) warm water, between 100 and 110 degrees
- 1 egg
- 3 to 3½ cups (390 to 455 g) all purpose flour
- Oil for your hands and the bowl
- For The Filling:
- 2 teaspoons cinnamon
- ½ cup (99 g) granulated sugar
- 4 tablespoons (57 g) butter, melted
- For The Icing:
- 2 cups (227 g) powdered sugar
- 3 tablespoons (30 ml) whole milk
- ½ teaspoon vanilla extract
- Pinch of salt
- Sanding sugar in yellow, purple, and green
Instructions
- In a medium bowl, whisk the melted butter and 4 tablespoons of sugar together until the sugar dissolves. Then whisk in the salt and sour cream until everything is smooth. Set this aside.
- In your mixing bowl, add the warm water, yeast, and the remaining 1 tablespoon of sugar. Give it a stir and let the yeast sit for about five minutes until it starts to bubble and foam.
- Whisk the warm butter and sour cream mixture into the yeast mixture. Add the egg and 1 cup of flour. Whisk until smooth.
- Using an oiled wooden spoon, start mixing in small amounts of the remaining flour until you form a soft dough. This will take about another 2 cups. You want the dough to feel tacky but not stick to your fingers.
- Turn the dough out onto a clean surface with a light dusting of flour. Knead it until smooth and stretchy, about 5 to 10 minutes. Add more flour by the teaspoon if it feels too sticky.
- Place the dough ball into a large, well oiled bowl. Flip the dough once so all sides are coated. Cover the bowl with oiled plastic wrap and a hand towel. Set it somewhere warm and let the dough rise until doubled in size, about 1 hour.
- While the dough rises, mix the melted butter, cinnamon, and sugar together in a bowl. Stir until fully combined.
- Once the dough has doubled, turn it out onto a lightly floured surface. Roll the dough into a rectangle about 18 inches long by 14 inches wide.
- Spread the cinnamon sugar mixture evenly over the dough, leaving a 1 inch border around the edges.
- Roll the cake up jellyroll style, starting from the long side. Pinch the seam shut to seal it.
- Carefully move the roll to a parchment lined baking sheet, seam side down. Bring the two ends together to form an oval shape. Press the edges together so the cake is completely sealed.
- Cover the shaped cake with a towel and let it rise for another 1 to 2 hours until puffy. About 15 minutes before baking, preheat your oven to 375°F.
- Bake for 20 to 25 minutes until the top is golden brown. Let the cake cool on the pan for about 20 minutes before adding the icing.
- For the icing, whisk together the powdered sugar, milk, vanilla, and salt until smooth. Drizzle it generously over the cooled cake.
- While the icing is still wet, sprinkle the colored sanding sugar in alternating sections of purple, green, and gold.
Notes
Store any leftover king cake in an airtight container at room temperature for up to 2 days, or in the fridge for 4 to 5 days. To reheat, wrap a slice loosely in foil and warm it in a 300°F oven for 8 to 10 minutes. The sour cream in this recipe helps the cake stay moist longer. You can make the dough ahead of time and refrigerate it overnight after the first rise. Don't skip the seam pinching step or the filling can leak out during baking.
