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Easy Traditional King Cake Recipe

Traditional King Cake is a soft, slightly sweet braided bread filled with cinnamon sugar, topped with a lemony glaze and decorated in classic Mardi Gras colors of purple, green, and gold.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 255
Ingredients Method Notes

Ingredients
  

  • 2¼ teaspoons active dry yeast 1 packet
  • ¼ cup warm water 100–110°F
  • ½ tablespoon granulated sugar plus 2 tablespoons more
  • 8 oz full-fat sour cream
  • 2 tablespoons unsalted butter
  • ½ teaspoon salt
  • 1 large egg lightly beaten
  • 3 to 3½ cups bread flour or all-purpose flour
  • ⅓ cup unsalted butter softened (for filling)
  • ½ cup granulated sugar
  • 1½ teaspoons ground cinnamon
  • 3 cups powdered sugar
  • 3 tablespoons cream cheese softened
  • 2 –4 tablespoons milk
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon vanilla extract
  • Purple green, and gold sanding sugar

Method
 

  1. Dissolve yeast and ½ tablespoon sugar in warm water and let stand until foamy, about 5 minutes.
  2. In a saucepan over low heat, warm sour cream, remaining sugar, butter, and salt until butter melts.
  3. Remove from heat and cool mixture to 100–110°F.
  4. In a mixer bowl, combine sour cream mixture, yeast mixture, egg, and half the flour.
  5. Gradually add remaining flour and knead until dough is smooth and elastic.
  6. Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
  7. Divide dough in half and roll each piece into a rectangle.
  8. Spread softened butter over dough and sprinkle with cinnamon sugar.
  9. Roll each rectangle tightly into a log and pinch seams closed.
  10. Twist the two logs together and form into a ring, sealing the ends.
  11. Cover and let rise 20 to 30 minutes.
  12. Bake at 350°F for 25 to 35 minutes until golden brown.
  13. Mix powdered sugar, cream cheese, milk, lemon juice, and vanilla until smooth.
  14. Drizzle glaze over warm cake and decorate with colored sugars.

Notes

Apply colored sugars immediately after glazing so they adhere properly. The cake is best enjoyed fresh but also delicious the next day.