Café Au Lait King Cake Recipe

Prepare liquids and activate yeast

In a small bowl, combine the warm milk (100–110°F / 38–43°C), the warmed brewed coffee, and the 1 tsp instant espresso powder; stir until dissolved. In the bowl of a stand mixer fitted with a dough hook (or a large bowl if kneading by hand), whisk together 1/3 cup granulated sugar, 2.25 tsp instant yeast, and 4.5 cups flour to slightly mix dry ingredients.

Pour the warm milk/coffee mixture into the mixer bowl with the dry ingredients. Add 2 large eggs and 1 tbsp vanilla extract. Start mixing on low until flour hydrates (about 1–2 minutes). Add 6 tbs softened butter in pieces and 1.5 tsp salt. Increase mixer speed to medium-low and knead with the dough hook for about 6–8 minutes (hand knead 8–10 minutes) until the dough is smooth, slightly tacky but not sticky. If dough is too dry add up to 1 tbs warm milk; if too sticky, add up to 2 tbs flour.

Shape the dough into a ball and transfer it to a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in volume, about 60–90 minutes depending on ambient temperature.

Bloom espresso and heat milks

In a small bowl dissolve 1.5 tbs instant espresso powder in 1–2 tbs hot water to make a concentrated coffee paste. In a medium saucepan, combine 1.5 cups whole milk and 1/2 cup heavy cream and heat over medium until steaming but not boiling.

Mix yolks and starch

While the milk heats, whisk together 4 egg yolks, 1/2 cup granulated sugar, and 1/4 cup cornstarch in a bowl until pale and slightly thickened.

Temper and cook

Slowly ladle about 1/2 cup of the hot milk mixture into the egg mixture, whisking constantly to temper. Pour the tempered egg mixture back into the saucepan with the remaining milk, whisk in the espresso paste and 1/4 tsp salt. Return to medium heat and whisk constantly until the mixture thickens and comes to a gentle boil, about 2–4 minutes. Continue cooking for 1 more minute while whisking to fully activate the cornstarch.

Finish and chill

Remove pan from heat and whisk in 2 tbs butter and 1 tsp vanilla extract until smooth. Transfer the pastry cream to a shallow bowl, press plastic wrap directly onto the surface to prevent a skin, and chill until cold, at least 1 hour (can chill while dough does its first rise).

In a small bowl, combine 4 tbs softened butter (for spreading), 1/2 cup packed light brown sugar, and 2 tbs ground cinnamon until a cohesive, spreadable paste forms. Set aside at room temperature until assembly.

Prepare for shaping

Once the dough has doubled, gently deflate it and turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 12 x 18 inches and about 1/4 inch thick.

Layer butter, cinnamon sugar and pastry cream

Spread the 4 tbs butter evenly over the dough rectangle. Sprinkle or spread the brown sugar–cinnamon mixture evenly, leaving a 1/2-inch border along one long edge to seal. Spoon the chilled coffee pastry cream in three even lines down the length of the dough (or spread thinly and evenly, leaving the same 1/2-inch border). Do not overload—you want a thin, even layer so the cake can roll without bursting.

Roll and form the ring

Starting at the long edge opposite the 1/2-inch border, tightly roll the dough into a log. Pinch the seam closed and tuck the ends slightly under. Transfer the log to a parchment-lined baking sheet and shape it into an oval ring about 12–14 inches long, pinching the ends to join. If you prefer the traditional twist, cut the log lengthwise and braid the two strands, then join ends to form a ring.

Second rise

Cover loosely with lightly greased plastic or a towel and let the shaped cake rise in a warm place until puffy, about 45–60 minutes. Meanwhile, preheat the oven to 350°F (175°C).

Egg wash and bake

Just before baking, brush the ring lightly with an egg wash (1 beaten egg mixed with 1 tbs water). Bake in the preheated oven for 22–28 minutes, rotating once halfway through, until golden brown and the center registers about 190°F (88°C) on an instant-read thermometer. If the top is browning too quickly, tent loosely with foil for the last 8–10 minutes.

Remove from oven and cool on a wire rack until only slightly warm (about 20–30 minutes) so the glaze won't slide off when applied.

Make coffee glaze

In a medium bowl, whisk together 2 cups powdered sugar, 1 tsp instant espresso powder (if using), and 1/4 cup warm brewed coffee. Add 1/2 tsp vanilla extract and 1 tbs milk or cream if needed to reach a pourable glaze consistency. It should be thick but pourable—add more powdered sugar to thicken or a splash more coffee/milk to thin.

Glaze the cake

Place the cooled ring on a wire rack set over a sheet pan to catch drips. Pour the coffee glaze evenly over the top, letting some glaze drip down the sides. Use a small offset spatula to spread if necessary.

Decorate in Mardi Gras colors

Working quickly before the glaze sets, sprinkle purple sanding sugar over one third of the ring, green sanding sugar over another third, and gold/yellow sanding sugar over the remaining third, creating the traditional King Cake color pattern. If using a plastic baby or fève, insert it under the cake or press gently into the underside or side (do not place on top where it will be served).

Let the glaze set for at least 30 minutes before slicing. Store the cake loosely covered at room temperature up to 2 days or refrigerated up to 4 days (bring to room temp before serving).