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Laissez les bons temps rouler! This Traditional New Orleans King Cake is the sweet star of Mardi Gras season. It’s a soft, tender, lightly lemony yeast dough rolled up with a cinnamon-sugar swirl, shaped into a big ring, and baked until golden. Then it’s topped with a sweet glaze and showered with purple, green, and gold sugars.
And of course, there’s the tradition. A tiny plastic baby gets hidden inside, and whoever finds it in their slice is “king” for the day (and, by custom, brings the next cake). It takes a little time for the dough to rise, but every step is easy, and the result is a bakery-worthy centerpiece.
Find more festive treats in my dessert recipes.
Why You’ll Love This Recipe
- Soft and tender: A rich, buttery yeast dough with a hint of lemon and nutmeg.
- Cinnamon-sugar swirl: Rolled right through the ring.
- Festive and colorful: Purple, green, and gold sugars make it a party.
- A fun tradition: Hide the baby and see who finds it!
- Freezer-friendly: Freeze it unglazed for up to 3 months.
Ingredients Breakdown
Here’s what goes into this king cake. You’ll find exact amounts in the recipe card at the bottom of the page.
- Active dry yeast: Two packets. Make sure it’s fresh and active.
- Warm water and warm milk: Both between 110°F and 115°F. Too cool won’t wake the yeast, and too hot will kill it.
- Sugar: Divided between the dough and the cinnamon filling.
- Butter and egg yolks: Make the dough rich and tender.
- Salt, lemon zest, and nutmeg: For flavor and warmth.
- All-purpose flour: Spooned and leveled. Too much makes a dry, dense cake.
- Ground cinnamon: Mixed with sugar for the swirl.
- Beaten egg: Brushed on for a golden finish.
- Glaze: Confectioners’ sugar, lemon juice, and water, plus green, purple, and yellow sugars for decorating.
Step-by-Step Instructions
1. Make the dough
Dissolve the yeast in the warm water in a large bowl. Add 1/2 cup of the sugar, the butter, milk, egg yolks, salt, lemon zest, nutmeg, and 2 cups of the flour, and beat until smooth. Stir in enough of the remaining flour to make a soft, sticky dough.
2. Knead and rise
Turn the dough out onto a floured surface and knead for 6 to 8 minutes, until smooth and elastic. Put it in a greased bowl, turning once to grease the top. Cover and leave it somewhere warm until doubled, about 1 hour.
3. Roll and fill
Punch the dough down and roll it out on a lightly floured surface into a 16×10-inch rectangle. Mix the cinnamon with the remaining 1/4 cup of sugar and sprinkle it over the dough, leaving 1/2 inch clear around the edges.
4. Shape the ring
Roll the dough up tightly from a long side, like a jelly roll, and pinch the seam to seal. Place it seam side down on a greased baking sheet and pinch the ends together to make a ring. Cover and let it rise until doubled, about 1 hour.
5. Bake
Brush the ring with the beaten egg and bake at 375°F for 25 to 30 minutes, until golden brown. Let it cool completely on a wire rack.
6. Hide the baby
If you’re using a toy baby or trinket, push it in from the underside of the cooled cake so it can’t be seen. Never bake it inside the cake.
7. Glaze and decorate
Stir the confectioners’ sugar, lemon juice, and enough water together to make a spreadable glaze. Spread it over the cake and sprinkle with the colored sugars.
Tips and Variations
- Check your liquids’ temperature: 110°F to 115°F is the sweet spot for the yeast.
- Don’t add too much flour: The dough should be soft and a little sticky. Spoon and level your flour.
- Find a warm spot: A turned-off oven with the light on is a cozy place for dough to rise.
- Roll it tightly: A tight roll gives you a pretty swirl in every slice.
- Decorate in stripes: Alternate bands of purple, green, and gold for the classic look.
- Add a filling: Spread a thin layer of softened cream cheese mixed with sugar under the cinnamon sugar for a filled king cake.
How to Serve This Recipe
Set the king cake out on a big platter and let everyone cut their own slice. Remind everyone to keep an eye out for the baby! It’s perfect with a cup of coffee or café au lait.
For a Mardi Gras party, serve it after a big pot of Sheet Pan Cajun Butter Shrimp or Cajun Shrimp Pasta. It also makes a festive brunch treat next to Soft & Gooey Homemade Cinnamon Rolls.
Frequently Asked Questions
What is the baby in a king cake?
It’s a tiny plastic baby (or a trinket) hidden in the cake. Whoever finds it in their slice is said to have good luck and, traditionally, hosts or brings the next king cake.
Should I bake the baby inside the cake?
No. Never bake it inside. Push it in from the underside after the cake has cooled completely.
Why didn’t my dough rise?
The yeast may be old, or the liquids were too hot or too cold. Use fresh yeast and liquids between 110°F and 115°F.
How do I store king cake?
Keep it airtight at room temperature for 1 to 2 days, or in the fridge for 3 to 5 days, well covered so it doesn’t dry out.
Can I freeze king cake?
Yes. Freeze the unglazed cake for up to 3 months, then glaze and decorate after thawing.
You May Also Love
- Soft Cinnamon Rolls with Cream Cheese Frosting
- Quick and Easy Cinnamon Swirl Bread
- Strawberry Danish with Lemon Icing
- Sour Cream Donuts
- Tres Leches Cake
Traditional New Orleans King Cake
Equipment
- Large mixing bowl
- Kitchen thermometer
- Rolling Pin
- Baking sheet
- Wire rack
Ingredients
Cake
- 2 packages (1/4 oz each) active dry yeast
- 1/2 cup warm water 110°F to 115°F
- 3/4 cup sugar divided
- 1/2 cup butter softened
- 1/2 cup warm 2% milk 110°F to 115°F
- 2 large egg yolks room temperature
- 1 1/4 teaspoons salt
- 1 teaspoon grated lemon zest
- 1/4 teaspoon ground nutmeg
- 3 1/4 - 3 3/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 large egg beaten
Glaze
- 1 1/2 cups confectioners' sugar
- 2 teaspoons lemon juice
- 2-3 tablespoons water
- green, purple and yellow sugars for decorating
Instructions
- Dissolve the yeast in the warm water in a large bowl. Add 1/2 cup of the sugar, the butter, milk, egg yolks, salt, lemon zest, nutmeg and 2 cups of the flour, and beat until smooth. Stir in enough of the remaining flour to make a soft, sticky dough.
- Turn out onto a floured surface and knead for 6 to 8 minutes, until smooth and elastic. Put it in a greased bowl, turning once to grease the top. Cover and leave somewhere warm until doubled, about 1 hour.
- Punch the dough down and roll it out on a lightly floured surface into a 16x10-inch rectangle. Mix the cinnamon with the remaining 1/4 cup sugar and sprinkle it over the dough, leaving 1/2 inch clear around the edges.
- Roll the dough up tightly from a long side, like a jelly roll, and pinch the seam to seal. Set it seam side down on a greased baking sheet and pinch the ends together to make a ring. Cover and let rise until doubled, about 1 hour.
- Brush the ring with the beaten egg and bake at 375°F for 25 to 30 minutes, until golden brown. Cool completely on a wire rack.
- If hiding a toy baby or trinket, push it in from the underside of the cooled cake so it can't be seen. Never bake it inside the cake.
- Stir the confectioners' sugar, lemon juice and enough water together to make a spreadable glaze. Spread over the cake and sprinkle with the coloured sugars.
.
- Yeast: Check the yeast is in date and active. The water and milk must be between 110°F and 115°F: cooler won't wake the yeast and hotter will kill it.
- Flour: Spoon and level it; too much flour makes a dry, dense cake.
- Storage: Keep airtight at room temperature for 1 to 2 days, or in the fridge for 3 to 5 days, well covered so it doesn't dry out.
- Freezing: Freeze the unglazed cake for up to 3 months.
- Nutrition: Estimated per piece from the ingredients (using 3 1/2 cups flour and salted butter).
