Let the good times roll with this irresistible king cake recipe, perfect for celebrating Mardi Gras or indulging in a festive treat any time of year. A symbol of joy, tradition, and good fortune, this colorful ring-shaped pastry is as delightful to make as it is to eat. Whether you’re new to New Orleans culture or continuing a beloved tradition, this step-by-step guide will walk you through everything you need to know to make a classic king cake from scratch—plus tips for summer and winter variations.
Table of Contents
A Sweet Slice of History: What Is King Cake?
King cake is a traditional dessert that takes center stage during Mardi Gras celebrations in New Orleans and across the Gulf Coast. It’s a ring-shaped, yeast-based pastry, filled with cinnamon-sugar goodness, topped with a glossy glaze, and showered in purple, green, and gold sanding sugar.
But it’s more than just a dessert—it’s a cultural icon. Rooted in the Catholic celebration of Epiphany (Three Kings Day), the tradition was brought to Louisiana by French settlers in the 1800s. Inside the cake hides a small plastic baby, symbolizing good luck and prosperity for whoever finds it in their slice.
Why You’ll Love This King Cake Recipe
- ✅ Authentic and foolproof: Tested and loved by home bakers and the Allrecipes Test Kitchen.
- ✅ Customizable for all seasons: Includes variations for both winter coziness and summer fun.
- ✅ Perfectly sweet with just the right amount of spice and crunch from the pecan-raisin filling.
- ✅ Great for parties and perfect as a centerpiece dessert.
Ingredients for the Best King Cake
Sweet Dough:
- 1 cup whole milk
- ¼ cup unsalted butter
- ⅔ cup warm water (110°F)
- 2 (¼-ounce) envelopes active dry yeast
- ½ cup white sugar, divided
- 2 large eggs
- 1½ tsp kosher salt
- ½ tsp freshly grated nutmeg
- 5½ cups all-purpose flour
Filling:
- 1 cup packed light brown sugar
- ⅔ cup chopped pecans
- ½ cup all-purpose flour
- ½ cup raisins
- 1 tbsp ground cinnamon
- ½ cup unsalted butter, melted
Glaze:
- 2 cups confectioners’ sugar
- 2–3 tbsp water
Decorations:
- Purple, green, and gold sanding sugar
- 2 plastic baby figurines
How to Make King Cake – Step-by-Step
Step 1: Prepare the Dough
Heat milk and butter until steaming. Let it cool. Activate yeast in warm water with 1 tbsp sugar. Add milk mixture, eggs, salt, nutmeg, and remaining sugar. Mix in flour gradually and knead until smooth.
Step 2: First Rise
Place dough in a greased bowl, cover, and let it rise in a warm spot until doubled (about 1.5 hours).
Step 3: Prepare the Filling
Mix brown sugar, pecans, flour, raisins, and cinnamon. Pour in melted butter and mix until crumbly.
Step 4: Roll & Shape
Roll out the dough into rectangles, spread filling, and roll tightly into logs. Shape into rings, pinch seams, and make cuts at 1-inch intervals for texture.
Step 5: Second Rise & Bake
Let the cakes rise again for 30–45 minutes. Bake at 375°F for 25 minutes, rotating halfway through.
Step 6: Add the Baby & Glaze
Insert the baby underneath each warm cake. Mix glaze and spread it generously. Decorate with sanding sugar immediately.
Summer Variation: Tropical King Cake
Swap raisins and pecans for dried pineapple and toasted coconut. Add lime zest to the glaze for a refreshing twist. Serve slightly chilled with a glass of iced hibiscus tea!
Winter Variation: Cream Cheese & Spiced Apple King Cake
Substitute raisins for finely chopped apples sautéed with cinnamon and nutmeg. Use cream cheese icing instead of glaze and top with crushed candied pecans. Serve warm with spiced chai or hot cider.
How to Store and Freeze King Cake
- Room Temp: Store in an airtight container for 2–3 days.
- Freezing: Wrap unfrosted slices tightly in plastic wrap and foil. Freeze for up to 3 months.
Pro Tips for King Cake Success
- Don’t roll the dough too tightly to avoid bursting the filling.
- Add glaze while the cake is still warm for a smooth drizzle.
- Use a larger baby or visible trinket to avoid accidents.
Fun Fact: The Baby Inside
The lucky finder of the baby is said to receive good luck and is traditionally responsible for hosting the next king cake party. If you prefer, place the baby on top of the cake for a safer presentation.
Serving Suggestions
Pair your king cake with:
- Café au lait for an authentic New Orleans brunch.
- Sparkling wine or festive punch during Mardi Gras.
- A side of creamy vanilla ice cream for extra indulgence.
Related Recipes & Inspiration
- Easy Beignets Recipe – French Quarter Style
- Mardi Gras Jambalaya
- Classic Southern Pecan Pie
- New Orleans Hurricane Cocktail
Final Thoughts
This king cake recipe is more than a dessert—it’s a symbol of celebration, tradition, and connection. Whether you go classic or twist it up for the season, making this cake brings a little New Orleans magic into your home. So, light up your kitchen, grab some glittering sugar, and laissez les bons temps rouler!
Stay Connected for More Delicious Recipes!
Love trying new and exciting recipes? Don’t miss out! Follow me on facebook for daily kitchen inspiration, exclusive cooking tips, and mouthwatering food ideas.
Let’s turn every meal into a masterpiece—one recipe at a time! Tag me when you try my dishes, and share your creations. Happy cooking! 🍓🔥 #PanoramaRecipes
Classic New Orleans King Cake
Equipment
- Stand mixer with dough hook (optional, for kneading)
- Large mixing bowls
- Saucepan
- Measuring cups and spoons
- Rolling Pin
- Baking sheets
- Parchment paper
- Plastic wrap or kitchen towel (for rising)
- Serrated knife or kitchen scissors (for slits)
- Wire rack (for cooling)
- Small offset spatula or spoon (for glazing)
Ingredients
- For the Sweet Dough:
- 1 cup whole milk
- ¼ cup unsalted butter
- ⅔ cup warm water 110°F
- 2 ¼-ounce envelopes active dry yeast
- ½ cup white sugar divided
- 2 large eggs
- 1½ tsp kosher salt
- ½ tsp freshly grated nutmeg
- 5½ cups all-purpose flour
- For the Filling:
- 1 cup packed light brown sugar
- ⅔ cup chopped pecans
- ½ cup all-purpose flour
- ½ cup raisins
- 1 tbsp ground cinnamon
- ½ cup unsalted butter melted
- For the Glaze:
- 2 cups confectioners’ sugar
- 2 –3 tbsp water
- For Decoration:
- Purple green, and gold sanding sugar
- 2 plastic baby figurines optional
Instructions
- Prepare the Dough:
- In a saucepan, heat milk and butter until steaming, then let cool. In a large bowl, dissolve yeast in warm water with 1 tbsp sugar. Let sit until frothy (about 5–10 minutes). Add cooled milk mixture, eggs, salt, nutmeg, and remaining sugar. Gradually mix in flour, kneading until the dough is smooth and elastic (about 8–10 minutes).
- First Rise:
- Transfer dough to a greased bowl. Cover and let rise in a warm area until doubled in size, about 1½ hours.
- Make the Filling:
- Combine brown sugar, chopped pecans, flour, raisins, and cinnamon in a bowl. Stir in melted butter until the mixture becomes crumbly.
- Shape the Cake:
- Punch down dough and divide into two. Roll each half into a rectangle (about 10×16 inches). Spread filling over each, roll tightly into logs, then form rings. Pinch ends to seal. Make small cuts around the outer edge of the rings for texture.
- Second Rise & Bake:
- Place rings on baking sheets lined with parchment. Cover and let rise for 30–45 minutes. Preheat oven to 375°F. Bake for 25 minutes, rotating halfway through, until golden brown.
- Add the Baby & Glaze:
- While cakes are warm, gently insert a plastic baby underneath each. Mix glaze ingredients and spread over cakes. Immediately sprinkle with purple, green, and gold sanding sugars.
Notes
Calories: 420
Fat: 18g
Carbohydrates: 59g
Protein: 6g Nutritional information is estimated using a nutritional calculator.
