Heart-shaped King Cake Recipe
Make Heart-shaped King Cake Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Egg wash & glaze
Garnish & optional
Method
Dough
- 1
Warm milk and proof yeast
Warm the whole milk to approximately 105–110°F (40–43°C). In a small bowl, stir the warmed milk with 1 tsp of the granulated sugar (taken from the 1/4 cup) and sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy.
- 2
Mix wet ingredients
In the bowl of a stand mixer (or a large mixing bowl), combine the melted unsalted butter (6 tbs), the remaining granulated sugar (the rest of the 1/4 cup), and the 3 large eggs. Beat briefly to combine, then add the foamy yeast-milk mixture.
- 3
Add dry ingredients and form dough
With the mixer on low, add the all-purpose flour (4 cups) gradually, and the kosher salt (1 tsp). Mix until a shaggy dough forms, then increase speed and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, knead on a lightly floured surface about 8–10 minutes.
- 4
First rise
Lightly oil a large bowl, place the dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 60–90 minutes.
- 5
Deflate and shape for filling
Punch down the risen dough to release air. On a lightly floured surface, roll the dough into a rectangle roughly 12 inches by 18–24 inches (aim for about 1/4" thickness). Keep the rectangle even so the roll bakes uniformly.
Filling
- 6
Make cinnamon filling
In a small bowl, mix the softened unsalted butter (4 tbs), packed brown sugar (1 cup), and ground cinnamon (2 tbs) until a spreadable paste forms. Stir in chopped pecans (0.5 cup) if using.
- 7
Assemble roll
Spread the cinnamon filling evenly over the rolled dough rectangle, leaving about a 1/2-inch border on the long edge farthest from you. Starting from the long edge closest to you, roll the dough tightly into a long log (jelly-roll technique), sealing the seam by pinching the dough edges.
- 8
Form heart shape
Gently stretch or roll the log so it is about 24–28 inches long. Curve the log into a heart shape on a parchment-lined baking sheet: form two rounded lobes at the top and taper to a point at the bottom. Overlap the ends at the top and press to seal or tuck under slightly so the shape holds. If you prefer a ring, simply join the ends to form a circle instead.
- 9
Second rise
Cover the shaped heart loosely with lightly greased plastic or a towel and let rise 30–45 minutes, until puffy but not over-proofed. Meanwhile, preheat the oven to 350°F (175°C).
Baking & Egg wash
- 10
- 11
Bake
Bake the heart-shaped King Cake in the preheated 350°F (175°C) oven for 22–30 minutes, rotating the pan halfway if your oven bakes unevenly. Bake until the exterior is deep golden brown and an instant-read thermometer inserted into the center reads about 190°F (88°C) or a skewer comes out clean.
- 12
Cool slightly
Remove the cake from the oven and let it cool on the baking sheet for 10–15 minutes so it holds shape. Transfer to a wire rack for glazing when slightly warm (but not hot).
Glaze & Garnish
- 13
- 14
Glaze and color
Drizzle or spread the white glaze over the warm (not hot) cake so it drips slightly down the sides. Immediately after glazing, divide the sanding sugars and pour them in three small piles on a plate. Working quickly, press/sprinkle the purple, green, and gold sanding sugars in alternating sections over the glazed heart to create the traditional King Cake color pattern. If you want clearly separated colors, use a spoon to place narrow stripes of each color rather than scattering.
- 15
Insert the plastic baby (optional)
If you are including the tiny plastic baby, wait until the glaze has set slightly but the cake is still warm. Wrap the plastic baby in a small piece of foil or parchment (for food safety) and insert it into the underside or interior of the cake before serving, following local food-safety customs. Note: many bakers place the baby in a slice rather than in the whole cake to avoid accidental swallowing.
- 16
Serve
Allow the glaze to set 10–15 minutes, then slice and serve warm or at room temperature. Store leftovers covered at room temperature up to 2 days or refrigerated up to 4 days; reheat gently before serving.
