Black & Gold King Cake Recipe
Make Black & Gold King Cake Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Assembly & Baking
Glaze & Decoration
Method
Dough
- 1
Bloom the yeast
Warm the milk to about 110–115°F (43–46°C). In a small bowl, combine the warm milk with 1 tsp of the granulated sugar (from the 1/2 cup) and the instant yeast. Stir gently and let sit 5–10 minutes until foamy. If it doesn't foam, the yeast may be inactive — start with fresh yeast.
- 2
Combine wet ingredients
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle or dough hook, beat the softened butter and remaining granulated sugar until creamy. Add the 3 large eggs, vanilla extract, and orange zest and mix until combined. Stir in the foamy milk-yeast mixture.
- 3
Add dry ingredients and form dough
Whisk together the flour and salt in a separate bowl. Gradually add the flour mixture to the wet mixture, mixing on low speed (or stirring) until a shaggy dough forms. If using a stand mixer, switch to the dough hook once the mixture comes together.
- 4
Knead
Knead the dough for 8–10 minutes by machine (or 10–12 minutes by hand) until smooth, elastic, and slightly tacky but not sticky. Add small teaspoons of flour only if the dough is excessively sticky. The dough should form a soft ball that holds shape.
- 5
Filling
- 6
Prepare the filling
While the dough rises, combine the packed brown sugar, ground cinnamon, and the 6 tbs softened butter in a bowl. Use a fork or small spatula to mash and combine into a thick, spreadable paste. Stir in the chopped pecans and raisins (if using) so they are distributed evenly through the filling.
Assembly & Baking
- 7
Roll out the dough
When the dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll the dough into a rectangle roughly 16 x 12 inches and about 1/4-inch thick. Try to keep edges even so the roll is uniform.
- 8
Spread the filling
Spread the cinnamon-brown sugar-pecan filling evenly over the dough rectangle, leaving a 1/2-inch bare border along the long edge opposite you to help seal the roll.
- 9
Roll and shape
Starting from the long edge closest to you, roll the dough tightly into a log. Pinch the seam to seal. Transfer the log seam-side down and join the two short ends together, pinching and sealing to form a ring (traditional king cake shape). Tuck and seal any loose dough so the ring is continuous.
- 10
Second rise
Place the ring onto a parchment-lined or lightly greased 12–14 inch baking sheet. Cover loosely with plastic wrap or a clean towel and let rise until puffy, about 45–60 minutes (it should look noticeably fuller but not necessarily double). Meanwhile preheat the oven to 350°F (175°C) about 20 minutes before baking.
- 11
Egg wash and bake
Whisk the extra egg with 1 tbs water to make an egg wash. Gently brush the risen ring all over with the egg wash to encourage a glossy, golden crust. Bake in the preheated 350°F (175°C) oven for 25–30 minutes, rotating the pan halfway through, until the top is deep golden brown and an instant-read thermometer inserted into the dough (away from filling) reads about 190°F (88°C). If the ring browns too quickly, tent loosely with foil.
- 12
Cool before glazing
Remove the cake from the oven and let cool on the baking sheet on a wire rack for 15–25 minutes. The cake should be warm but not piping hot when you apply the glaze so the glaze will set properly and not run off immediately.
Glaze & Decoration
- 13
Make the glaze
Whisk the powdered sugar with 3 tbs milk, 1 tsp vanilla, and 1 tsp lemon juice (if using) until a smooth, pourable glaze forms. Adjust consistency with additional milk (1/2 tbs at a time) if it's too thick, or a little more powdered sugar if too thin. The glaze should be pourable but not watery.
- 14
Glaze the cake
Place the slightly cooled cake on a clean serving platter. Pour the glaze over the top, letting it drip over the sides. Use an offset spatula to spread gently if needed for even coverage.
- 15
Apply colored sugars
While the glaze is still wet, divide the surface visually into three sections and sprinkle the colored sanding sugars in Mardi Gras order: purple, then green, then gold (yellow). Press lightly so the sugar adheres to the glaze. Work quickly before the glaze sets.
- 16
Insert the baby (optional)
If you plan to hide the plastic baby in the cake for serving tradition, wrap the baby in a small piece of parchment or aluminum foil (or a food-safe wrapper) and insert it into the underside or side of the cake after the glaze has set — or you may place it at the serving plate and announce the finder to avoid any safety concern. If you prefer to bake the baby in, make sure it is wrapped securely and inserted into a cool spot after baking to avoid melting.
- 17
Set and serve
Allow the glaze to set 15–20 minutes. Slice and serve at room temperature. Store leftovers tightly wrapped at room temperature up to 2 days or refrigerate up to 4 days; refresh briefly in a low oven before serving if desired.
