why make this recipe
This sourdough king cake uses your starter and gives a rich, tender cake with a cinnamon filling. It fits Mardi Gras well and feels homemade. If you like simple festive breads, try an easy simple homemade carrot cake recipe as another treat for guests.
introduction
This king cake mixes sourdough flavor with a sweet cinnamon filling. The dough has sugar, so it ferments faster than plain sourdough bread. The cake bakes golden and gets a simple powdered sugar icing. Add purple, gold and green sprinkles for Mardi Gras.
how to make Homemade Sourdough King Cake for Mardi Gras
Follow the dough, rest, shape, fill, rise, bake, cool and ice. Be gentle when you stretch the dough so it stays soft. You can chill the dough after a short rise to slow fermentation and keep the filling inside better.
Ingredients :
- 250 grams warm water
- 200 grams sourdough starter, active and bubbly
- 100 grams organic cane sugar
- 2 organic eggs, room temperature
- 1/2 cup unsalted butter, room temperature
- 10 grams sea salt
- 1 teaspoon vanilla extract
- 650 grams organic bread flour
- 1 cup brown sugar (for the filling)
- 4 tablespoons butter, room temperature (for the filling)
- 1 tablespoon cinnamon (for the filling)
- 1 cup powdered sugar (for icing)
- 1 teaspoon to 1 tablespoon whole milk (for icing)
- purple, gold and green sprinkles and/or other toppings
Directions :
- Note that there is sugar in this dough. It will rise and ferment faster than sourdough bread, keep an eye on your dough and adjust rise times accordingly depending on temperature.
- In a small mixing bowl, combine the warm water and sourdough starter.
- In a separate bowl, sift together the flour and salt.
- In a large mixing bowl, using a hand mixer cream together the butter, vanilla, and sugar until light and fluffy.
- Add the eggs, and blend them in well.
- Add in the warm water and sourdough starter mixture and blend well until the mixture looks smooth like pancake batter.
- Scrape down the mixture and add in the flour and salt. Knead until a rough dough ball forms.
- Allow the dough to rest for one hour. Then stretch and fold it, making it a smooth dough ball.
- Allow the dough to rise at room temperature (about 78° F) covered for about 2 hours. The dough should almost double in size. If it’s colder in your home, this part may take longer.
- If you want to ferment the dough longer, after the 2 hours you can refrigerate it overnight, then move on to the next step. (note: the filling will stay inside cold dough better, so refrigerating is beneficial)
- Prepare the cinnamon filling by mixing together the butter, sugar and cinnamon with a hand mixer.
- Line a large baking pan with parchment paper. Sprinkle the parchment paper with flour.
- After the rise time, sprinkle some flour over the dough, remove the dough from the bowl and place it on a well-floured surface. Gently pull out the dough until it is a large rectangular shape. Be gentle you want the dough to still have some fluff to it. The rectangle should be about 15×10 inches.
- Evenly spread the filling over the dough.
- Roll up the dough tightly along the longer side of the rectangle into a long log shape. Transfer the dough to the parchment paper-lined baking pan.
- Attach the ends of the dough to form the dough into a large circle/oval.
- Let the shaped dough rise for 1 to 2 hours (depending on how warm it is) it should puff up nicely. If any filling leaks out, baste the cake with it.
- Preheat the oven to 375° F, and bake for 40 minutes until the cake is golden brown. Some filling may bubble out of the dough, that is normal. About halfway through, use a silicone brush to baste the cake with any filling that has leaked out.
- Allow the cake to cool for about 2 to 3 hours. It should be cool to the touch before icing it.
- Mix the icing together by combining the powdered sugar and milk. Starting with one teaspoon, add a tiny bit of milk at a time until the icing is a good thickness but spreadable.
- Spread or drizzle the icing over the top of the cake. While the icing is still wet, add the sprinkles.
how to serve Homemade Sourdough King Cake for Mardi Gras
Slice the cake and serve at room temperature. Offer coffee or milk. Let guests pick slices and share the sprinkles and toppings. If you hide a small plastic baby, warn guests and place it securely.
how to store Homemade Sourdough King Cake for Mardi Gras
Store at room temperature in an airtight container for 2 days. For longer storage, wrap well and refrigerate up to 5 days. To refresh, warm slices briefly in a low oven or toaster oven.
tips to make Homemade Sourdough King Cake for Mardi Gras
- Use active, bubbly starter for best rise.
- Keep dough slightly warm for steady fermentation.
- If the filling leaks, brush it back on while baking.
- Chill the dough after the first rise if you want a slower, cleaner bake.
- Let the cake cool fully before icing to avoid melting the glaze.
variation (if any)
- Add chopped pecans or raisins to the filling for texture.
- Brush melted butter and sprinkle extra cinnamon-sugar on top before baking for a sweeter crust.
- Make smaller individual cakes by dividing the dough into buns and shaping each into a ring.
FAQs
Q: Can I use an inactive starter?
A: It is best to use an active, bubbly starter. If your starter is weak, feed it and wait until it doubles before using.
Q: Can I skip the refrigeration step?
A: Yes. Refrigeration is optional. It slows fermentation and helps the filling stay inside, but you can bake after the room-temperature rise.
Q: My cake browned too fast. What can I do?
A: Tent a piece of foil over the cake during the last part of baking to prevent over-browning while the inside finishes.
Q: Can I freeze the baked cake?
A: Yes. Wrap well and freeze up to 2 months. Thaw in the fridge and bring to room temperature before serving.
Homemade Sourdough King Cake for Mardi Gras
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 175 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A festive sourdough king cake filled with cinnamon, perfect for Mardi Gras celebrations.
Ingredients
- 250 grams warm water
- 200 grams sourdough starter, active and bubbly
- 100 grams organic cane sugar
- 2 organic eggs, room temperature
- 1/2 cup unsalted butter, room temperature
- 10 grams sea salt
- 1 teaspoon vanilla extract
- 650 grams organic bread flour
- 1 cup brown sugar (for the filling)
- 4 tablespoons butter, room temperature (for the filling)
- 1 tablespoon cinnamon (for the filling)
- 1 cup powdered sugar (for icing)
- 1 teaspoon to 1 tablespoon whole milk (for icing)
- Purple, gold and green sprinkles and/or other toppings
Instructions
- Combine warm water and sourdough starter in a small bowl.
- Sift flour and salt in a separate bowl.
- In a large bowl, cream together butter, vanilla, and sugar until light and fluffy.
- Add eggs and blend well.
- Add sourdough starter mixture and blend until smooth.
- Scrape down the mixture and add flour and salt. Knead until a rough dough ball forms.
- Allow the dough to rest for one hour, then stretch and fold until smooth.
- Let the dough rise at room temperature for about 2 hours or refrigerate overnight for longer fermentation.
- To prepare the filling, mix together butter, brown sugar, and cinnamon.
- Line a baking pan with parchment paper and sprinkle with flour.
- Flatten the dough into a rectangle, spread the filling evenly, and roll tightly into a log.
- Form the dough into a circle on the parchment paper and let it rise for 1 to 2 hours.
- Preheat oven to 375°F and bake for 40 minutes or until golden brown.
- Let the cake cool for 2 to 3 hours before icing.
- Mix powdered sugar and milk to create icing, and spread over the cake while adding sprinkles.
Notes
For best results, use an active, bubbly starter. Chill the dough after the first rise for cleaner bake.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 19g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
