Classic New Orleans King Cake
This classic New Orleans King Cake is the heart of Mardi Gras tradition—fluffy, sweet, and filled with a spiced pecan-raisin filling. Topped with a glossy glaze and vibrant sanding sugar, it's as festive as it is delicious. With easy-to-follow steps and seasonal variations for summer and winter, this recipe brings the spirit of the Big Easy right to your kitchen. Whether you're a Mardi Gras newbie or a seasoned reveler, this king cake is sure to impress!
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 10x16 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
Summer Variation: Replace raisins and pecans with dried pineapple and toasted coconut. Add lime zest to the glaze. Serve chilled with hibiscus tea.
Winter Variation: Swap raisins for sautéed spiced apples and use cream cheese frosting. Top with candied pecans and serve warm.
For safety, you can place the plastic baby on top of the cake instead of hiding it inside.
Don’t over-tighten the dough roll to prevent the filling from leaking.
Apply glaze while the cake is still warm for the best texture.
Let me know if you'd like a separate card for the Summer or Winter Variations, or if you'd like a social media caption to go with your post!
Nutrition Information (Per Serving):
Calories: 420
Fat: 18g
Carbohydrates: 59g
Protein: 6g Nutritional information is estimated using a nutritional calculator.
Calories: 420
Fat: 18g
Carbohydrates: 59g
Protein: 6g Nutritional information is estimated using a nutritional calculator.