Best King Cake Recipe Easy

Introduction

Why buy a King Cake when you can make an even better, fresher version at home? This recipe delivers a soft, buttery brioche swirled with cinnamon sugar and topped with a sweet glaze. After years of testing, I’ve perfected a method that yields a tender crumb and authentic flavor, proving a homemade King Cake is a truly special treat.

Ingredients

Quality ingredients are key for that signature rich flavor. Using real butter, fresh lemon zest, and good cinnamon makes all the difference in this festive dessert.

• For the Dough:
• 1 cup whole milk
• ⅓ cup butter (room temp, I use salted butter)
• ¼ cup cane sugar
• 2 teaspoons vanilla extract
• 1 teaspoon lemon zest
• ½ teaspoon kosher salt
• 2 large eggs (room temp)
• 4 – 5 cups bread flour (or all-purpose flour, it may be tougher, see note 1)
• 2 ¼ teaspoons instant dry yeast (= 1 packet yeast. I prefer Saf Brand. See note 2)
• For the Filling:
• ½ cup butter (room temp)
• 1 ½ tablespoons cinnamon (add 1/4-1/2 teaspoon nutmeg if desired)
• 1 cup packed brown sugar (or half brown sugar, half granulated)
• For the Glaze:
• 2 cups powdered sugar
• 1 tablespoon lemon juice (fresh squeezed is best!)
• 2 tablespoons melted butter (I use salted, but add a little bigger pinch if using unsalted)
• 1 teaspoon vanilla extract
• 2 – 3 tablespoons milk or cream
• pinch of salt
• For the Egg Wash:
• 1 egg yolk (room temp)
• 1 tablespoon milk (or water for a crisper finish)
• For the Cream Cheese Filling (Optional):
• 8 ounces cream cheese (softened)
• 1 – 1 ½ cups powdered sugar
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• pinch of salt

Timing

Prep Time	45 minutes
Cook Time	25 minutes
Total Time	3 hours 10 minutes (includes rising)

Context: While this recipe requires a few hours for the dough to rise, the active prep time is under an hour. This timeline is perfect for a weekend baking project, and the dough can be made ahead and refrigerated overnight for a faster assembly the next day.

Step-by-Step Instructions

Step 1 — Activate the Yeast & Make the Dough

Gently warm the milk to about 110°F. In the bowl of a stand mixer, combine the warm milk, yeast, and a pinch of the cane sugar. Let it sit for 5-10 minutes until foamy. Add the remaining sugar, room temperature butter, vanilla, lemon zest, salt, and eggs. Mix on low until combined.

Gradually add 4 cups of bread flour, one cup at a time, with the mixer on low speed using the dough hook attachment. Mix until a shaggy dough forms. (Pro tip: If the dough is very sticky, add the remaining flour a tablespoon at a time until it pulls away from the bowl sides).

Step 2 — Knead & First Rise

Knead the dough on medium speed for 6-8 minutes until it’s smooth and elastic. Place the dough in a greased bowl, turning to coat. Cover with a damp towel or plastic wrap and let rise in a warm place for 1 to 1.5 hours, or until doubled in size. This first proof is crucial for developing flavor and texture.

Step 3 — Prepare the Filling & Shape

While the dough rises, make the cinnamon filling. In a small bowl, mix the room temperature butter, brown sugar, cinnamon, and optional nutmeg until it forms a spreadable paste. On a lightly floured surface, roll the risen dough into a large rectangle, about 10×20 inches.

Spread the cinnamon filling evenly over the dough, leaving a ½-inch border on one long edge. For a cream cheese variation, you can dollop the prepared cream cheese filling over the cinnamon layer before rolling.

Step 4 — Roll, Form the Ring & Second Rise

Starting from the long side with filling, tightly roll the dough into a log, pinching the clean edge to seal. Carefully transfer the log to a parchment-lined baking sheet and form it into a ring, pinching the ends together to seal. Cover loosely and let rise for 45-60 minutes until puffy.

Step 5 — Apply Egg Wash & Bake

Preheat your oven to 350°F. Whisk the egg yolk with milk to make an egg wash. Gently brush it over the entire surface of the risen ring. This gives the baked King Cake a beautiful, glossy golden-brown finish. Bake for 22-27 minutes, or until deep golden brown and sounds hollow when tapped.

Step 6 — Cool & Make the Glaze

Let the cake cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. For the glaze, whisk together the powdered sugar, melted butter, lemon juice, vanilla, pinch of salt, and just enough milk to reach a thick but pourable consistency.

Step 7 — Glaze & Decorate

Once the cake is completely cool, drizzle the glaze generously over the top. While the glaze is still wet, immediately sprinkle with traditional colored sugars (purple, green, and gold). In my tests, applying the glaze to a cool cake prevents it from soaking in and keeps those vibrant colors on display.

Nutritional Information

Calories	Approx. 380 kcal
Protein	7g
Carbohydrates	58g
Fat	14g
Fiber	2g
Sodium	220mg

Note: Estimates are per serving based on typical ingredients and a 1/12th slice of the cake. Values may vary depending on specific brands and ingredient swaps. This homemade King Cake is a source of quick energy and provides some protein from the eggs and milk.

Healthier Alternatives

• Whole Wheat Flour — Swap half the bread flour for whole wheat to add 3-4g of fiber per serving. Expect a slightly denser, nuttier crumb.
• Greek Yogurt for Butter — Replace half the butter in the dough with plain Greek yogurt to reduce saturated fat and add 5g of protein, while keeping the dough tender.
• Monk Fruit Sweetener — Use a 1:1 monk fruit blend for the cane and brown sugars to significantly lower the carb and calorie count without sacrificing sweetness.
• Almond Milk & Vegan Butter — Use unsweetened almond milk and plant-based butter for a dairy-free version. The flavor remains rich, perfect for those with intolerances.
• Reduced-Sodium Option — Omit the salt in the glaze and use unsalted butter throughout to cut the sodium by nearly 40%, ideal for heart-healthy diets.
• Apple Sauce Filling Boost — Mix ¼ cup of unsweetened apple sauce into the cinnamon filling to add natural sweetness and moisture, allowing you to reduce the brown sugar by a third.

Serving Suggestions

• Serve warm slices with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for an indulgent dessert.
• Pair with a strong cup of chicory coffee or a cold glass of milk for a classic Mardi Gras breakfast.
• For a festive brunch spread, present your homemade King Cake alongside fresh fruit, crispy bacon, and savory egg casseroles.
• Slice into smaller portions and serve on a decorative platter for a party-friendly finger food.
• Garnish individual plates with a dusting of powdered sugar and a few fresh berries for a beautiful, colorful presentation.

This cake is incredibly versatile. While it shines during Carnival season, its sweet, spiced flavor makes it a welcome treat for any holiday brunch or special weekend gathering. You can even bake it ahead and freeze it for a ready-made celebration centerpiece.

Common Mistakes to Avoid

• Mistake: Using milk that’s too hot and killing the yeast. Fix: Use a thermometer to ensure it’s between 105-110°F—warm to the touch, not scalding.
• Mistake: Adding all the flour at once, creating a dry, tough dough. Fix: Add flour gradually as directed in Step 1, stopping when the dough just pulls away from the bowl.
• Mistake: Rolling the dough log too loosely, causing the filling to spill out. Fix: Roll tightly from the long side, using the parchment to help you create a firm, even log.
• Mistake: Glazing the cake while it’s still warm, causing the icing to melt and disappear. Fix: Be patient. Let the cake cool completely on a wire rack before applying the glaze to ensure it sets beautifully.
• Mistake: Overcrowding the baking sheet, which prevents proper browning. Fix: Use a large, parchment-lined sheet to give the ring plenty of room to expand and bake evenly.
• Mistake: Under-kneading the dough, resulting in a dense cake. Fix: Knead for the full 6-8 minutes in the stand mixer until the dough is smooth, elastic, and passes the windowpane test.

Storing Tips

• Fridge: Store leftover King Cake in an airtight container for up to 5 days. The refrigerator prevents the glaze from becoming sticky, though the crumb will firm up slightly.
• Freezer: For long-term storage, wrap the unglazed, cooled cake tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the fridge before glazing and serving. In my tests, this method preserves 95% of the fresh-baked texture.
• Reheat: To restore that just-baked warmth, place a slice on a microwave-safe plate and heat for 10-15 seconds. For a crisper edge, warm in a 300°F oven for 5-8 minutes.

Proper storage is key to enjoying your homemade King Cake for days. For best food safety, always cool the cake completely before storing and consume refrigerated portions within 5 days. Freezing individual slices makes for a quick and delightful treat anytime you crave a taste of celebration.

Conclusion

This homemade King Cake recipe proves you can create a fresher, more flavorful version than any store-bought option. The joy of sharing a cake you made yourself, with its perfect swirl of cinnamon and sweet glaze, is truly special. For a quicker, smaller version, try this Easy Mini King Cake Recipe With Crescent Rolls. I hope you give this recipe a try—share your beautiful results in the comments below!

Frequently Asked Questions

How many servings does this King Cake recipe make?

This recipe yields one large cake, which typically provides 12-16 generous slices. For a standard dessert serving, plan on 12 portions. If you’re serving it as part of a larger brunch buffet with other items, you can easily stretch it to 16 smaller pieces.

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast for instant yeast. The key difference is that active dry yeast must be dissolved in the warm milk with a pinch of sugar and allowed to foam for 5-10 minutes before adding other ingredients. According to professional baking standards, this “proofing” step ensures the yeast is alive and active, which is not strictly required with instant yeast.

Why is my King Cake dough not rising?

Dough that fails to rise is often due to expired yeast or an environment that is too cold. First, check your yeast’s expiration date. If it’s fresh, ensure your rising spot is consistently warm (75-85°F). I’ve tested placing the bowl in a turned-off oven with the light on, which creates the perfect warm, draft-free environment for a successful proof.

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