Traditional King Cake Recipe
Make Traditional 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
Glaze & Decoration
Method
Dough
- 1
Activate yeast
In a small bowl, sprinkle the active dry yeast over the warm milk and add 1 tsp of the granulated sugar (from the dough sugar). Let sit 5–10 minutes until foamy and fragrant.
- 2
Mix wet ingredients
In the bowl of a stand mixer fitted with the paddle (or a large mixing bowl), combine the melted butter, remaining granulated sugar (0.5 cups minus the tsp used), vanilla extract, nutmeg, and the 3 room‑temperature eggs. Whisk briefly to combine. Add the foamy yeast mixture and stir to integrate.
- 3
Combine with flour
Add 3 cups of the flour and the salt to the wet mixture and mix on low until incorporated. Switch to the dough hook (or begin kneading by hand) and add remaining flour 1/4 cup at a time until a soft, slightly tacky, but not sticky dough forms (about 4–4.5 cups total).
- 4
Knead
Knead the dough for 6–8 minutes in the mixer on medium speed (or 8–10 minutes by hand) until smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 additional tablespoons of flour, adding sparingly.
- 5
First rise
Lightly oil a large bowl, place the dough in the bowl, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft‑free spot until doubled in size, about 1.5–2 hours.
Filling
- 6
Prepare filling
While the dough rises, combine the softened butter (6 tbs), packed brown sugar, ground cinnamon, and chopped pecans (if using) in a bowl. Mix until a spreadable paste forms. Set aside at room temperature so it’s easy to spread.
- 7
Shape and fill
When the dough has doubled, punch it down gently and turn onto a lightly floured surface. Roll the dough into a rectangle about 12 x 18 inches and roughly 1/4 inch thick. Evenly spread the cinnamon‑brown sugar filling over the dough, leaving a 1/2‑inch border on one long edge. If using pecans, sprinkle them evenly over the filling.
- 8
Roll and form ring
Starting with the long edge opposite the border, tightly roll the dough lengthwise into a log. Pinch the seam and both ends to seal. Carefully transfer the log to a parchment‑lined baking sheet and form into a ring, pinching the ends together to join. Tuck and shape so the ring is even thickness.
- 9
Second rise
Cover the ring loosely with plastic wrap or a clean towel and let it rise until puffy, about 30–45 minutes. Meanwhile, preheat oven to 350°F (175°C).
- 10
Egg wash and bake
Beat the reserved egg for the egg wash and brush it evenly over the risen ring. Bake the king cake in the preheated oven for 25–30 minutes, rotating the pan halfway through, until golden brown and an instant‑read thermometer inserted into the dough reads about 190°F (88°C). If the top browns too quickly, tent lightly with foil.
- 11
Glaze & Decoration
- 12
Make glaze
While the cake cools, whisk the powdered sugar, milk (start with 3 tbs), and vanilla extract until smooth. If too thick, add remaining tablespoon of milk a little at a time until you reach a thick but pourable glaze.
- 13
Color the sanding sugar
Divide the granulated sugar (0.75 cups) into three small bowls as evenly as possible. Add 1–2 drops of purple food coloring to one bowl, green to the second, and yellow to the third. Use a fork to mix and break up clumps until the sugar is evenly colored. If color is too pale, add an extra drop. Spread each colored sugar on separate plates to make it easy to sprinkle.
- 14
Glaze and decorate
Place a cooling rack over a sheet pan to catch drips. Pour the glaze over the warm cake, spreading gently to coat the top and allow some to drip down the sides. Immediately sprinkle the colored sugars onto the glazed cake in alternating sections (traditional order is purple, green, gold) while the glaze is still wet so the sugar adheres.
- 15
Add the baby (optional)
If you’re using a small plastic baby, insert it into the bottom of the cake once completely cooled (or place it in a slice after serving) to avoid choking hazards. Wrap the baby in plastic wrap before inserting. Note whether your practice inserts the baby before serving or places it in a single slice — be sure to inform guests.
- 16
Serve
Let the glaze set for 10–15 minutes. Slice and serve. King cake keeps well at room temperature for 1–2 days in an airtight container; warm slightly before serving if desired.
