Traditional King Cake

This Traditional King Cake is a sweet braided ring filled with cinnamon and topped with a cream glaze and purple, green, and gold sugar.

introduction

This cake is rich and festive. It fits well for parties and holidays. If you want a different cake idea to try later, check the apple and raisin cake recipe for another simple treat.

why make this recipe

Make this recipe to share at a gathering or to celebrate. It feeds many people. The dough is soft and the filling is warm and sweet. The colored sugar on top makes it bright and fun.

how to make Traditional King Cake

Follow the dough and filling steps below. You will make a soft dough, roll it out, add butter and cinnamon sugar, roll it up, twist into a ring, let it rise, and bake. Finish with the cream cheese glaze and sprinkle the purple, green, and gold sugars in bands.

Ingredients :

1/4 oz of active dry yeast (2 1/4 tsp OR 1 packet), 1/4 cup warm water (100° to 110°F), 1/2 Tbsp granulated sugar, 8 oz full fat sour cream, 2 Tbsp granulated sugar, 2 Tbsp unsalted butter, 1/2 teaspoon salt, 1 large egg (lightly beaten), 3 to 3 ½ c bread flour (all purpose can also be used!), ⅓ cup unsalted butter (softened), ½ cup granulated sugar, 1 ½ teaspoons ground cinnamon, 3 c powdered sugar, 3 Tbsp cream cheese, softened (butter can also be used), 2-4 Tbsp milk, 2 Tbsp fresh lemon juice, ¼ tsp vanilla extract, Purple, green and gold sprinkles to decorate

Directions :

In a glass measuring cup or small bowl, stir together yeast, warm water, and sugar and let stand for 5 minutes. The yeast should become foamy and be ‘activated’ after that time., Add first 4 ingredients in a medium saucepan over low heat OR into a microwave safe cup. Heat using the stove or microwave, stirring often until the butter is melted. Remove from the heat & cool down the mixture to 100° to 110°F., In the bowl of a stand mixer with a dough hook attachment, add the sour cream mixture, yeast mixture, egg and half of the flour., Give a quick stir with a spatula and then turn the mixer on medium speed. As the ingredients start to come together, reduce speed to low, and gradually add the remaining flour until a soft dough forms., Once the dough forms, lower the speed setting and allow the dough to knead until smooth and elastic (this can take up to 10 minutes). The dough should not be sticky or too dry. It should release from the sides of the bowl., Place in a lightly greased bowl and cover with a linen cloth or plastic wrap. Let rise in a warm place (75-78° is ideal) for 1 hour or until the dough has doubled in size., After the dough is finished proofing, divide the dough in half., Roll a portion of dough into a long rectangle using a rolling pin (about 16" in length and 8-9" in width)., Spread HALF of the ⅓ cup butter evenly on the rectangle, leaving a 1-inch border., In a small bowl, combine the sugar and cinnamon and sprinkle HALF the amount evenly over the butter., Roll the dough (like a cinnamon roll) from the bottom up, ensuring a tight roll., Pinch the seam tightly., Repeat steps 8 – 12 with the other portion of dough., Next, form the cake. Place the dough rolls seam side down on a sheet lined with parchment. Pinch one of the ends together, and twist the dough logs over each other to give a braided look. Bring the other ends around together to form a ring, ensuring to make a good seal at the seam., Cover and let rise in a warm place again, 20 to 30 minutes or until doubled in size., Preheat the oven to 350°F., Bake for 25 to 35 minutes or until golden., After the cake is done baking, allow to cool most of the way., Meanwhile, in a large bowl mix the glaze ingredients until smooth & creamy using a hand mixer., Pour glaze evenly over warm cake; sprinkle with colored sugars, alternating colors and forming bands., Let cool completely & serve.

how to serve Traditional King Cake

Serve the cake at room temperature. Slice with a sharp knife. Place pieces on a plate and enjoy with coffee or milk. If you hide a small plastic baby, warn guests before eating.

how to store Traditional King Cake

Keep the cake in an airtight container at room temperature for 2 days. For longer storage, wrap well and refrigerate up to 5 days. You can freeze slices wrapped tightly for up to 1 month; thaw in the fridge before serving.

tips to make Traditional King Cake

• Use warm water for the yeast but not hot. Hot water will kill the yeast.
• Make sure the dough is smooth and elastic before the first rise.
• Roll the dough tightly to get good layers.
• Let the cake cool a bit before glazing so the glaze does not run off.
• Use room temperature butter and cream cheese for an easy glaze.

variation (if any)

You can add chopped nuts or raisins to the cinnamon sugar filling. Swap the sour cream for plain yogurt if needed. For a richer glaze, use butter instead of cream cheese.

FAQs

Q: Can I use all-purpose flour?
A: Yes. All-purpose flour works, but bread flour gives a chewier texture.

Q: How do I know when yeast is active?
A: The yeast mix will get foamy after 5 minutes if the water and sugar are right.

Q: Can I make the dough ahead?
A: Yes. You can refrigerate the dough overnight after the first rise and bake the next day.

Traditional King Cake

• Author: arianarecipes
• Prep Time: 60 minutes
• Cook Time: 35 minutes
• Total Time: 95 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A rich and festive sweet braided ring filled with cinnamon and topped with cream glaze and colored sugar, perfect for celebrations.

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Ingredients

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• 1/4 oz active dry yeast (2 1/4 tsp or 1 packet)
• 1/4 cup warm water (100° to 110°F)
• 1/2 Tbsp granulated sugar
• 8 oz full fat sour cream
• 2 Tbsp granulated sugar
• 2 Tbsp unsalted butter
• 1/2 teaspoon salt
• 1 large egg (lightly beaten)
• 3 to 3 ½ cups bread flour (all-purpose can also be used)
• 1/3 cup unsalted butter (softened)
• 1/2 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 3 cups powdered sugar
• 3 Tbsp cream cheese (softened, butter can also be used)
• 2–4 Tbsp milk
• 2 Tbsp fresh lemon juice
• 1/4 tsp vanilla extract
• Purple, green and gold sprinkles to decorate

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Instructions

1. In a glass measuring cup, stir together yeast, warm water, and sugar and let stand for 5 minutes until foamy.
2. In a medium saucepan, heat sour cream, butter, and sugar until the butter melts, then cool to 100° to 110°F.
3. In the bowl of a stand mixer, combine the sour cream mixture, yeast mixture, egg, and half of the flour.
4. Stir and mix on medium speed, adding the remaining flour gradually until a soft dough forms.
5. Knead until smooth and elastic, about 10 minutes, then place in a greased bowl and let rise for 1 hour or until doubled in size.
6. Divide the dough in half and roll each half into a rectangle. Spread softened butter and sprinkle with cinnamon sugar on each rectangle.
7. Roll tightly from the bottom up and pinch the seam. Repeat with the other portion of dough.
8. Twist the dough rolls together into a braided ring, pinching the ends to seal.
9. Cover and let rise again for 20-30 minutes until doubled in size.
10. Preheat the oven to 350°F and bake for 25-35 minutes until golden.
11. Cool, mix glaze ingredients, pour over cake, and sprinkle with colored sugars before serving.

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Notes

Use warm water for the yeast, not hot. Ensure dough is smooth and elastic before the first rise. Roll dough tightly for good layers.

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Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 25g
• Sodium: 300mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 40mg