This New Orleans style traditional king cake is a tender, sweet brioche bread filled with caramelized cinnamon sugar filling, slathered with cream cheese icing, and decorated with green, yellow, and purple sugar. It's a symbol of Mardi Gras, a celebration full of king cakes, parades, and a fun time. Homemade king cakes are the perfect dessert/snack to impress a crowd for get togethers and the Super Bowl! Laissez bons temps rouler! For more crowd pleaser recipes, also try our jalapeño popper wonton cups and crab rangoon dip.

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What is king cake?
King cake is actually not a cake. It's actually a sweet bread, usually brioche, enjoyed for Mardi Gras (aka Fat Tuesday). King cakes are usually shaped into an oval or circle and filled with a variety of fillings like cinnamon sugar, jams, chocolate, or cream cheese, and slathered with cream cheese icing or regular icing, and decorated with green, yellow, and purple sugar.
In Louisiana, where Mardi Gras is a legally observed holiday, king cakes can start making an appearance at grocery stores and bakeries as early as the start of January and continue to Mardi Gras, which is usually mid-February or early March.
Also, do not confuse king cake with king's cake or galette des rois, which is a french pastry made with puff pastry and filled with almond paste custard, that's also popular during Mardi Gras.
Ingredients to make traditional king cakes
Please scroll down to the recipe card for the ingredient quantities!
For the dough:
- All-purpose flour - Contrary to its name, king cake is actually a sweet brioche bread that's tender but with a nice chew. This is why all-purpose flour is the perfect flour that will provide enough texture but won't be too chewy .
- Active dry yeast - Because king cake is actually a bread, it needs a yeast leavening agent rather than baking soda or baking powder. We opted for active dry yeast because we always have it in our pantry, but you can use instant yeast if you prefer. If using instant yeast, you can use the same amount and simply add it straight to the flour mixture without dissolving it in milk first.
- Milk and eggs - These two are the wet ingredients for this dough. Both enriches the king cake dough making it richer, tastier, and tender.
- Sugar and salt - These two seasons the dough and being that king cake is a sweet brioche bread, we're using a bit more sugar to the dough compared to other doughs.
- Butter - It won't be a brioche dough without butter! Make sure to use unsalted butter so that you can control the amount of salt added.
The filling:
- Brown sugar and cinnamon - This the the classic filling for king cakes. Feel free to use either light or dark brown sugar.
- Butter - We recommend using unsalted butter so that you can better control the flavor and amount of salt added. The butter is used to adhere the brown sugar cinnamon mixture to the dough.
For the icing:
- Cream cheese - We recommend full fat cream cheese for best flavor.
- Powdered sugar - DON't use granulated sugar! It will no dissolve. Use powdered sugar.
- Vanilla - Adding vanilla extract is technically optional to give the cream cheese icing another layer of flavor.
Decoration:
- Decorating sugars - Green, yellow (gold), and purple are the Mardi Gras colors. So that's why king cakes are decorated with the same colors. We recommend getting Decorating sugar (aka sanding sugar) because the colors tend to be more vibrant and because the sugar granules are bigger, the sugar won't dissolve into the icing.
- Make your own colored sugar - In a pinch, you can make your own colored sugars. Do note that the color tends to be a little lighter and the sugar dissolves pretty quickly once sprinkled onto the icing.
- Put some granulated white sugar in a resealable bag and add a few drops of food color to it. Seal the bag and shake the sugar until the color is even. Add a 1 to 2 more drops of food color at a times to achieve your desired color.
- Make your own colored sugar - In a pinch, you can make your own colored sugars. Do note that the color tends to be a little lighter and the sugar dissolves pretty quickly once sprinkled onto the icing.
- King cake baby - Hiding a king cake baby inside of the king cake is a tradition. Some believed that the person who ends up with the slice of king cake with the baby is lucky. Most of us simply use the baby as the indicator as to who will bring the next king cake. So this is totally optional and instead of hiding king cake baby inside of the king cake, you can simply place it on top for decor.
How to make New Orleans king cake
Please scroll down to the recipe card for the full recipe and instructions!
Make the dough:
1. Activate the yeast. Sprinkle the active dry yeast over the warm milk and give it a good mix. Set it aside and let the yeast dissolve and activate, about 3 to 5 minutes.
2. Make the dough. In the stand mixer bowl, add the flour, sugar, and salt. Mix to combine. Once the yeast is ready, add it to the flour mixture along with the eggs. Using the hook attachment, mix on medium low speed until the dough roughly comes together. Then increase the speed to medium high and knead the dough until it's smooth, supple, and passes the window pane test.
3. Add butter. Once the dough passed the window pane test, add the softened butter and knead the dough on medium speed until all the butter is absorbed.
🌟 Pro tip: If you want to quicken this process, you can roughly knead the dough by hand to help incorporate the butter, then finish kneading it with the stand mixer until completely absorbed.
4. First proof. Round the dough into a ball and transfer it into a clean bowl. Cover and let the dough proof in a warm area until doubled, about 1 hour.
The Window Pane Test
The window pane test is a technique that shows whether a dough has developed enough gluten, which is essential in producing soft and fluffy bread. Gluten development ensures that the gas released by the yeast gets trapped, which ultimately is what leavens the dough.
To check if a dough passed the window pane test, pinch off a piece of dough and gently stretch it between your fingers until the dough is thin enough to see silhouettes through it. If the dough does not tear, the dough is passed the window pane test, and if the dough tears, the dough needs to be kneaded a bit more until it passes the test.
Prepare the filling:
In a bowl, mix together the brown sugar and ground cinnamon until well combined.
Place the softened butter in another bowl, and whisk vigorously for a minute or two until pale. Set both aside until needed.
Shape and bake:
5. Roll out the dough. Once the dough has doubled, punch it down and folding the edges to the center. Turn the dough out onto a lightly floured surface and flatten the dough out into a 13 inch by 22 inch (33cm by 56cm) rectangle using a rolling pin. Lightly dust with flour as needed.
6. Apply the filling. Spread the prepared softened butter evenly across the entire surface of the dough, except for ½ inch around all four edges. It'll be a very thin layer.
Sprinkle the cinnamon brown sugar mixture as evenly as possible onto the buttered area. Make sure to use all of it. Firmly press the cinnamon sugar into the butter using the palm of your hand.
7. Cut and roll. Using a sharp knife, cut the dough in half, lengthwise.
For the top half, roll the dough up towards the clean edge. Roll the dough down for the bottom half. Pinch together at the seams and the ends to seal the entire log.
8. Braid the dough. Intertwine the two logs to make a rope and connect the rope at the ends.
Transfer the braided dough onto a parchment lined sheet pan. Adjust the placement to keep the dough round or an oval shape.
9. Second proof and bake. Let the dough proof in a warm area until nearly doubled, about 45 minutes to 1 hour. When the king cake dough looks nearly doubled, preheat the oven to 350°F (180°C).
🌟 Pro tip: We recommend proofing in the oven with the lights on, but if you're proofing in an open space, like your kitchen counter, make sure to cover the king cake with some cling wrap to prevent the dough from drying out.
10. Bake the king cake for 30 minutes or until the outside is golden brown and the interior temperature registers 190°F (88°C). Remove from the oven and allow it to cool completely before icing and decorating. If some sugar leaked out of the king cake, you can transfer the king cake to a new parchment paper while the cake is still slightly warm. Once cooled completely, the sugar will harden.
Make the icing:
Place the softened cream cheese into the stand mixer bowl. Give it a mix on medium speed with the paddle attachment. Add the powdered sugar and mix on medium low speed until well incorporated. Scrape down the sides as needed. Add the vanilla extra and increase the speed to medium. Mix for 3 to 5 minutes. Set aside until needed. You can do the same using a hand mixer as well.
Decorate and serve:
1. Optional - Hide the baby. Once the king cake has cooled completely, choose a spot on the bottom side of the king cake and poke a hole. Insert the king baby.
🚨 Caution! Do make sure to caution your guests when you serve the king cake to watch out for the baby! Alternatively, you can skip the baby or simply place the baby on top of the icing to finish the look.
2. Ice the king cake. Slather on the prepared cream cheese icing all over the top side of the king cake and sprinkle the decorating sugar onto the icing, alternating between yellow, green, and purple.
3. Serve and enjoy. Cut the king cake into slices to serve for a large party or cut as you go to keep the king cake moist inside. We also recommend briefly heating each slice in the microwave for about 10 seconds to get the best texture.
Cream cheese icing alternative
If you're not a fan of cream cheese, you can ice the king cake with regular icing. Although, I will have to say that cream cheese icing is the best for king cakes!
To make the regular icing, simply combine 1 ⅓ cup powdered sugar with 3 tablespoons milk and optionally ½ teaspoons vanilla extract. Mix until well combined and smooth.
Drizzle the icing over the king cake once it has cooled and sprinkle on the decorating sugar while the icing is still wet. Feel free to make double the amount of icing to cover the whole top side of the king cake.
Storage
Just like any breads and pastries, it is best to enjoy within 2 to 3 days of making. You can leave the king cake out at room temperature for 1 day, just make sure to keep it covered. But if possible, we highly recommend keeping it refrigerated and either tightly wrapped or stored in an airtight container for up to 5 to 6 days. Also, keep the king cakes whole and cut into slices as you go. This helps to keep the inside of the king cake moist.
Reheating
King cakes naturally just tastes better slightly warm. So even for freshly made king cakes, we recommend briefly heating it up in the microwave for about 5 to 10 seconds for best flavor and texture.
For refrigerated king cakes, we highly recommend heating it up in the microwave for about 10 seconds or until slightly warm (not hot) before enjoying.
FAQ
King cake is enjoyed between Epiphany (also known as the Twelfth Day because it's 12 days after Christmas) and Mardi Gras (Fat Tuesday). However, it wouldn't be uncommon to find king cakes available at the grocery stores and bakeries in Louisiana before then.
King cake is not actually a cake, so it shouldn't be crumbly and cake like. Instead, a good king cake should be a tender bread that has a pleasant chew. The bread should be rich but not overly buttery, tastes like caramelize sugar and warm cinnamon, almost like a cinnamon roll. King cakes are often iced with cream cheese icing, which adds an additional creamy, rich factor, but also makes the king cake more moist and flavorful.
The king cake baby is an optional decorating item that symbolizes luck and prosperity. So when serving the king cake slices, whoever find the baby is deemed the "king" or "queen" for the day. On the less superstitious side, whoever finds the king cake baby will be the one to bring the next king cake.
📖 Recipe
King Cake
Ingredients
For the dough:
- 1 cup milk warm (around 105-110°F)
- 2 teaspoons active dry yeast
- 4¼ cup all-purpose flour fluffed, spooned, leveled *see notes
- ¼ cup granulated sugar
- 2 teaspoons salt
- 2 large eggs
- 4 tablespoons unsalted butter softened and cut into small pieces
For the cinnamon sugar filling:
- ¾ cup brown sugar light or dark
- 1½ tablespoons ground cinnamon
- 4 tablespoons unsalted butter softened
For the cream cheese icing
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract (optional)
Decor:
- Yellow decorating sugar
- Green decorating sugar
- Purple decorating sugar
- King cake baby (optional)
Instructions
For the dough:
- Sprinkle the active dry yeast over the warm milk and give it a good mix. Set it aside and let the yeast dissolve and activate, about 3 to 5 minutes.
- In the stand mixer bowl, add the flour, sugar, and salt. Mix to combine.
- Once the yeast has dissolved and activated, add it to the flour mixture along with the eggs. Using the hook attachment, mix on medium low speed until the dough roughly comes together. Then increase the speed to medium high and knead the dough until it's smooth, supple, and passes the window pane test.*See notes down below for more details on the window pane test.*
- Once the dough passed the window pane test, add the softened butter and knead the dough on medium speed until all the butter is absorbed. If you want to quicken this process, you can roughly knead the dough by hand to help incorporate the butter, then finish kneading it with the stand mixer until completely absorbed.
- Round the dough into a ball and transfer it into a clean bowl. Cover and let the dough proof in a warm area until doubled, about 1 hour.
For the cinnamon sugar filling:
- In a bowl, mix together the brown sugar and cinnamon until well combined. Set aside until needed.
- Optional - Place the softened butter into a bowl and whisk it vigorously for a couple of minutes until pale and a bit fluffier. Set aside until needed.
Shape the dough and bake:
- Prepare a sheet pan lined with parchment paper.
- Once the dough has doubled, degas it by punching it down and folding the edge to the center. Turn the dough out onto a lightly floured surface.
- Roll the dough out into a 13 inch by 22 inch (33cm by 56cm) rectangle. Lightly dust with flour if needed.
- Spread the prepared softened butter evenly across the entire surface of the dough, except for ½ inch around all four edges. It'll be a very thin layer. Sprinkle the cinnamon brown sugar mixture as evenly as possible onto the buttered area. Make sure to use all of it. Then firmly press the cinnamon sugar into the butter using the palm of your hand.
- Using a sharp knife, cut the dough in half, lengthwise, so that there's two long rectangles. Working with the top half of the dough first, roll the dough upwards from the middle (where the dough was cut) towards the edge where the dough is clean. Pinch together the entire edge to seal the seam. Also pinch together the ends to seal the entire log. Repeat the same with the bottom half of the dough, except roll the dough downwards towards clean edge.*Refer to the post for step by step photo reference.*
- Now you have two logs. Intertwine the two logs to make a rope and connect the rope at the ends. Transfer the braided dough onto the prepared sheet pan. Adjust the placement to keep the dough round or an oval shape. Let the dough proof in a warm area until nearly doubled, about 45 minutes to 1 hour. *We recommend proofing in the oven with the lights on, but if you're proofing in an open space, like your kitchen counter, make sure to cover the king cake with some cling wrap to prevent the dough from drying out.*
- Once the king cake dough looks nearly doubled, preheat the oven to 350°F (180°C). When the oven comes to temperature, bake the king cake for 30 minutes or until the outside is golden brown and the interior temperature registers 190°F (88°C).
- Remove from the oven and allow it to come completely before icing and decorating.
Make the icing:
- Place the softened cream cheese into the stand mixer bowl. Give it a mix on medium speed with the paddle attachment. Add the powdered sugar and mix on medium low speed until well incorporated. Scrape down the sides as needed. Add the vanilla extract and increase the speed to medium. Mix for 3 to 5 minutes. Set aside until needed.
Decorate the king cake:
- Optional - Once the king cake has completely cooled, choose a spot on the bottom side of the king cake and poke a hole. Insert the king baby. You may need to push it further into the king cake to help keep it secure. This is a tradition in Louisiana, but totally optional. When the king cake is served, whoever gets the baby is said to be lucky and also usually the one who has be bring the next king cake. Do make sure to caution your guests when you serve the king cake to watch out for the baby!Alternatively, you can skip the baby or simply place the baby on top of the icing to finish the look.
- Slather on the prepared cream cheese icing all over the top side of the king cake and sprinkle the decorating sugar onto the icing, alternating between yellow, green, and purple.
- Cut the king cake into slices to serve for a large party or cut as you go to keep the king cake moist inside. We also recommend briefly heating each slice in the microwave for about 10 seconds to get the best texture.
Notes
- Fluff, spoon, and level - Using a scale is the most preferred measuring method, especially for baking recipes. This flour measuring technique is the next best alternative. To use this method:
- Fluff up the flour in the bag or the flour canister.
- Spoon the fluffed flour into the measuring cup, without shaking or tapping, until the flour overflows.
- Use a straight-edge, like a the back of a butter knife, to scrape off the excess flour.
- Window pane test - To see if a dough passes the window pane test, pinch off a small amount of dough and gently stretch it between your fingers until it's thin enough to see silhouettes through it. If the dough does not tear, it passed the test. If it tears, keep kneading a bit longer. See the post above for more details and photo reference.
- Make your own decorating sugar - Buying decorating sugar is the best choice because they are larger granules which means they don't dissolve as easily. However, if you can't find any, you can easily make it at home using regular granulated white sugar and food colors. Simply place granulated sugar into a resealable plastic bag and add a couple drops of food color. Shake and mix it up until the color is even. If the color isn't as dark or vibrant as you'd like, add a couple drops more and repeat until your desired color is achieved.
- Cream cheese icing alternative - If you're not a cream cheese fan (although I've got to say, this is the best icing for king cakes), you can top it with regular icing.
- Combine 1 ⅓ cup powdered sugar with 3 tablespoons milk and optionally ½ teaspoons vanilla extra. Mix until well combined and smooth. Drizzle the icing over the king cake once it has cooled and sprinkle on the decorating sugar while the icing is still wet.
Equipments Recommended
Nutrition
If you made this recipe or any recipe from our blog, please tag us on Instagram @twoplaidparons! We would love to see your creations! It makes our day 🥰
Tam says
Thank you for the recipe! Good pictures.
The baby represents Baby Jesus as it started out as a Christian holiday.
Mei says
Hi Tam! That makes so much sense! Thank you for for sharing =)
Mei ❤️