It’s not too late to make a King Cake! Or at least that’s what I kept telling myself yesterday as I put together my first scratch King Cake just days before Mardi Gras.
I’d had plans to make a scratch King Cake for months, but other recipes kept taking priority and I just never seemed to get around to it. Seeing the colorfully packaged grocery store King Cakes at HEB is what motivated me to finally do it. That, plus I found a really good recipe in Southern Living.
The Southern Living recipe made two cakes. Since this was my first ever scratch (though I have made a delicious canned biscuit dough King Cake), I halved the recipe and make just one. We all enjoyed it and I’ll probably stick with this recipe forever since the sour cream gives it a wonderfully light texture and tart flavor. The filling was good, but you might want to add more or less butter to taste and just use the amounts in the recipe as a guideline.
- 1 cup sour cream
- 1/4 cup granulated sugar
- 2 tablespoons butter
- 1/2 teaspoon kosher salt
- 1 packet active dry yeast
- 1/4 cup warm water (100° to 110°)
- 1 large egg, lightly beaten
- 3 1/4 cups bread flour (14.6 oz)
- 1 teaspoon vanilla extract
- 4 tablespoons softened butter
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons butter
- 2 cups confectioners’ sugar
- 1/2 teaspoon vanilla
- Whole milk as needed (1-2 tablespoons)
- Purple, green and yellow colored sugar
- Heat the sour cream, sugar, butter and salt together in a small saucepan over medium heat until butter melts. Let cool to about 110 degrees F.
- Meanwhile, stir together yeast and ¼ cup warm water. Let sit for five minutes or until yeast becomes frothy.
- Put 3 cups of flour in a stand mixer bowl. Add the cooled sour cream mixture and stir well, then stir in the egg, yeast mixture and vanilla. Beat by hand or with paddle attachment until well mixed and all flour is incorporated.
- Set the bowl on the stand mixer and knead with the dough hook. If dough seems sticky and does not leave the sides, continue adding remaining ¼ cup flour one tablespoon at a time (I used it all). Knead until dough is smooth and elastic.
- Rub a large bowl generously with butter and put the dough in the bowl. Turn it over to coat with butter, then cover and put in a warm place for 1 hour to rise.
- Punch down dough and roll into a large rectangle. It should be around 22x12, though mine was more like 20x12. Spread softened butter over rectangle leaving a 1-inch border. Stir together 1/4 cup sugar and cinnamon, and sprinkle evenly over rectangle.
- Roll up in a jelly-roll fashion starting from the long side. Place dough roll, seam side down, on a lightly greased baking sheet and bring ends of roll together to form an oval ring, moistening and pinching edges together to seal.
- Cover loosely and let rise for 20 to 30 minutes or until doubled in bulk.
- Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes).
- Let cool (you can ice while warm or let cool completely) and prepare glaze. In a 2 cup Pyrex measuring cup, melt the butter in the microwave. Add the sugar and stir it around until thick and powdery but still dry. Add the vanilla, then add 1 tablespoon of milk and stir well. Continue adding milk 1 teaspoon at a time until icing is a good consistency for drizzling. Pour over the cake and decorate with colored sugar.
That is a fine looking King Cake! I am presently enamored with one from Moeller’s Bakery here. It’s not traditional — it has an almond paste filling and cream cheese frosting and it is delicious. Next year . . . .
Hi Anna, I grew up in New Orleans area my whole life. I eat King cakes every year. Yours looks delicious! Looks like it is straight from New Orleans! Great Job! I can’t wait to try your homemade recipe. Thanks
Sue, I’ll need to look at the Byerly’s ad I receive on line more carefully! I wish the weather from the South would come up here. Not the ice, just the warmth.
Vee, I forgot all about the baby this time. It used to be a big deal, but now everyone’s more interested in the cake.
Hi,
this year is the first time I am making king cake, I had been putting it off for years! I also used th southern living recipe and excited to see the end result. It is proofing now! I don’t have a baby to put inside, so I am wapping a dime in foil and putting that in. I didn’t use a machine, and it was pretty easy to work with. I am from VA, but have friends from lousisana.
It isn’t a tradition where I grew up or where I now live. Gloria and Karen. I was shocked to see them in a Byerly’s ad this past week. I don’t remember ever seeing them in Miinesota before. Perhaps they’re becoming popular here too?
Thanks for this recipe, Anna. I have made King Cake a couple of times, both from scratch, I didn’t even know there as a “short-cut” method. Ha. Neither of the times did I like how it turned out. I am looking forward to trying this one. I should have had one done this year for church coffee hour today. The concept of King Cake for Mardi Gras and Fat Tuesday was a foreign concept to me until a few years ago. I’m not Catholic nor am I a southerner. LOL I don’t know that there are very many Minnesotans that practice this or know about the baby inside the Cake.
Gloria, I grew up in Texas and didn’t hear about King Cake until well into my twenties when I’d moved away. This year it was very popular for some reason and everyone was ordering them or buying them at the grocery store. As far as time, it really didn’t take much time at all! I use my stand mixer, dough hook and scale and breads come together really quickly.
That is an amazingly beautiful-looking cake! I’ve never heard of a King Cake until now.
Kind of looks like a cinnamon roll and probably tastes that good too!
Where do you find the time…