What comes to mind when you think of a King Cake. Louisiana? Mardi Gras? A plastic baby? Probably all three! Having lived in Louisiana since graduating high school, it’s no surprise that I love a good King Cake as much as any Louisianian. You can find a King Cake pretty much any place that sells food, and even some that don’t. This is typically between January 6th and the week of Mardi Gras. The flavor options are almost limitless from traditional cinnamon filling or cream cheese to Bavarian cream or chocolate pecan. My favorite King Cake is filled with a simple cream cheese filling with a hint of lemon. Homemade King Cake is easier than you may think!

Perfecting Louisiana King Cake

When I first started making king cakes, I had so many failed batches. I mean, they were edible. My children loved it. However, it was not even remotely close to the Louisiana King Cakes that I have experienced. Now, mind you, there are many different variations of King Cake. Some have a dough that is “bready”, some are more similar to cinnamon rolls. The type that I love is that which ressembles my favorite Danish pastry. I played around with this dough quite a bit before getting it exactly how I like it. I couldn’t be happier with the results.

How To Make The Dough

This dough takes a couple of days to come together, but it is worth the length of time. I actually enjoy recipes that take a few days because it takes the stress out of doing everything in one go. The first part of this dough starts in your stand mixer.

In a glass measuring cup (or any cup large enough), add 3/4 cup of warm milk, 1 tablespoon of sugar and 2 1/4 teaspoons of active dry yeast. Set aside to proof. Next, in the bowl of your stand mixer, add your flour, 2 tablespoons of sugar and salt. Mix just to combine and then add your room temperature butter. Mix until it is fully combined and then gradually add your cold butter while mixing, 1 piece at a time. Once all of your butter pieces are added and pressed into the dough, yet still in once piece, add your yeast mixture, egg and yolks, as well as your vanilla and mix just until combined. You will still see your chunks of butter and this is a good sign. Use a spatula to scrape the sides and bring all of the dough together. Tightly cover with plastic wrap and refrigerate overnight.

The next day, or up to 3-4 days later, sprinkle some flour over your dough. With your dough hook, knead just until it comes together. This will only take about a minute or so. Wrap the dough in plastic wrap and allow to come to room temperature before the next step.

Rolling Out and Folding Your Dough

Once your dough is room temperature, roll it out to about a 16 X 20-inch rectangle. Doesn’t have to be exact. Use as much flour as you need to to keep it from sticking. Be sure to dust off any excess flour before folding. To make your first turn (or fold), fold one short end over the middle and bring the opposite end over. It’s just like folding a letter to fit into an envelope.

Next, place the dough seem side down and roll it out into a smaller rectangle than the first. It should be about 8 X 16-inches. Again, fold once short end up to the middle and the other end over like a letter. Roll it out once more into an 8 X 16-inch rectangle. Fold it like a letter, then wrap and chill for one hour while you work on your filling.

How To Make Your Filling

Starting with room temperature cream cheese, mix in 1/4 cup of sugar, 1/2 tsp vanilla, 1 egg and up to a tablespoon of lemon zest. I love the lemon flavor in this filling so I often add close to a tablespoon of zest. 1-2 teaspoons is sufficient if you just want a slight hint. Combine until everything is incorporated and the filling is smooth. Cover and refrigerate while you shape your dough.

Shaping Your King Cake

So, with this Louisiana King Cake recipe, you can make 1 large king cake, or 2 standard size king cakes. Take your dough out of the refrigerator and allow it to come back to room temp a bit. Roll your dough out to another 16 X 20-inch rectangle for one king cake or smaller if making 2. Melt 4 tablespoons of melted butter and brush onto your rectangle. Mix 1/2 cup of brown sugar with 1 tablespoon of cinnamon and sprinkle evenly over the butter. Divide the dough into 3 strips and roll each strip up. Braid your strips and then place on a parchment lined baking tray. Cover and allow to rise for 30-40 minutes.

Placing The Filling

While this is called a filling, it’s not actually inside of the King Cake. I have tried to add the cream cheese filling to the inside, but it pretty much just gets lost in the dough. The best way to add a filling to your King Cake is to place it on top and tuck a bit under your braided strips.

Bake in a 350 degree oven for about 15-20 minutes or until golden and cheese filling is set.

Prepare your icing using powdered sugar, vanilla and enough milk to create a thick drizzle. Glaze after cooling. Enjoy!

To color my sugar, my added a few drops of plant based food coloring to a bit of sugar. Purple representing justice, green representing faith and gold representing power. Plastic baby optional, but traditional.

The History Of The King Cake In Louisiana

It’s documented that the history of the King Cake started when it was brought to New Orleans by or adopted from the French in the 1800’s. It is served all Mardi Gras season long from January 6th until Mardi Gras (Fat Tuesday in French), which is the Tuesday before the start of Lent. The custom that is whoever finds the baby has “good luck” and is also responsible for hosting the next gathering and bringing the King Cake.

Homemade Classic Louisiana King Cake

A traditional Mardi Gras Dessert that you can make at home!

Ingredients

Dough

3/4 cup whole milk warm (105-110F)
2 1/4 active dry yeast
1 egg room temperature
2 egg yolks room temperature
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
4 tablespoons butter room temperature
12 tablespoons butter chilled, cut in 1/2-inch chunks

Cinnamon Sugar Filling

4 TBSP butter melted
1/2 cup brown sugar packed
1 TBSP Cinnamon

Cream Cheese Filling

8 oz cream cheese softened
1/4 cup sugar
1 egg
1/2 tsp vanilla
1-3 tsp lemon zest

Glaze

1 cup powdered sugar
2-3 TBSP milk
1/2 tsp vanilla

Instructions

In a glass measuring cup (or any cup large enough), add 3/4 cup of warm milk, 1 tablespoon of sugar and 2 1/4 teaspoons of active dry yeast. Set aside to proof. Next, in the bowl of your stand mixer, add your flour, 2 tablespoons of sugar and salt. Mix just to combine and then add your room temperature butter. Mix until it is fully combined and then gradually add your cold butter while mixing, 1 piece at a time. Once all of your butter pieces are added and pressed into the dough, yet still in once piece, add your yeast mixture, egg, egg yolks and vanilla and mix just until combined. You will still see your chunks of butter and this is a good sign. Use a spatula to scrape the sides and bring all of the dough together and tightly cover with plastic wrap and refrigerate overnight.
The next day, or up to 3-4 days later, sprinkle some flour over your dough and with your dough hook, knead just until it comes together. This will only take about a minute or so. Wrap the dough in plastic wrap and allow to come to room temperature before the next step.
Once your dough is room temperature, roll it out to about a 16 X 20-inch rectangle. Doesn't have to be exact. Use as much flour as you need to to keep it from sticking, but be sure to dust off any excess flour before folding. To make your first turn (or fold), fold one short end over the middle and bring the opposite end over, just like folding a letter to fit into an envelope
Next, place the dough seem side down and roll it out into a smaller rectangle than the first. It should be about 8 X 16-inches. Again, fold once short end up to the middle and the other end over like a letter. Roll it out once more into an 8 X 16-inch rectangle, fold like a letter, then wrap and chill for one hour while you work on your filling.
Starting with room temperature cream cheese, mix in 1/4 cup of sugar, 1/2 tsp vanilla, 1 egg and up to a tablespoon of lemon zest. I love the lemon flavor in this filling so I often add close to a tablespoon of zest. 1-2 teaspoons is sufficient if you just want a slight hint. Combine until everything is incorporated and the filling is smooth. Cover and refrigerate while you shape your dough.
So, with this recipe, you can make 1 large king cake, or 2 standard size king cakes. Take your dough out of the refrigerator and allow it to come back to room temp a bit. Roll your dough out to another 16 X 20-inch rectangle for one king cake or smaller if making 2. Melt 4 tablespoons of melted butter and brush onto your rectangle. Mix 1/2 cup of brown sugar with 1 tablespoon of cinnamon and sprinkle evenly over the butter. Divide the dough into 3 strips and roll each strip up. Braid your strips, connect to form a ring and then place on a parchment lined baking tray. Cover and allow to rise for 30-40 minutes.
Before baking, pour your filling on top of your risen ring, tucking it under some of the braids where possible.
Bake in a 350 degree oven for about 15-20 minutes or until golden and cheese filling is set.
Prepare your icing using powdered sugar, vanilla and enough milk to create a thick drizzle. Glaze after cooling.
To color my sugar, I added a few drops of plant based food coloring to a bit of sugar and mixed. Purple representing justice, green representing faith and gold representing power. Plastic baby optional, but traditional.