Let the good times roll with this authentic king cake recipe! The famous Mardi Gras dessert is surprisingly easy to make at home.
What Is a King Cake?
A king cake is a type of cake that's associated with Mardi Gras, New Orleans, and parts of the Gulf Coast. It's a ring-shaped pastry that's usually covered in icing, then topped with yellow and purple edible glitter or sprinkles. The cake traditionally contains a porcelain or plastic baby that is supposed to bring good luck to whoever winds up with it in their slice.
![close up view of a Mardi Gras King Cake](https://www.allrecipes.com/thmb/rRRbLnIPL21HDzh3FtRbBjwuhcQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4479402-mardi-gras-king-cake-Jann-Elaine-Eleodinmuo-1x1-1-c3ee39e8980d4e5db24efdd495180650.jpg)
King Cake Tradition
The tradition of the king cake dates back to the Middle Ages. It was originally made to celebrate the Catholic Epiphany, a.k.a. Three Kings Day. French settlers brought the cake (and the traditions behind it) to Louisiana in the 1800s. So what's the meaning behind the baby?
Some say the tiny token represents the Baby Jesus, while others believe it comes from another Louisiana tradition of hiding a bean or trinket in one slice of cake during the king's ball — whoever found the trinket would be crowned the "king" or "queen" of the ball. Regardless of its origins, the baby is said to bring good luck and prosperity.
Cook's Notes
- Be sure to tell everyone to inspect their piece of cake before they begin eating it. To be extra careful, you can use a plastic toy baby that is too large to swallow.
- You can also hide an orange wedge or 3 to 4 pecan halves inside the cake (avoiding items that may hurt someone's teeth), then place the honorable toy baby on top of the cake for all to see and adore!
How to Make King Cake
You'll find the step-by-step recipe below, but here's a brief overview of what you can expect:
- Make the pastry and activate the yeast.
- Add the pastry to the yeast mixture and whisk in the eggs. Stir in remaining sugar, salt, and nutmeg.
Test Kitchen Tips
This top-rated user recipe was tested in our test kitchen. Here are some tips from recipe taster Liz Mervosh:
- Don’t roll up the logs too tight when you roll up the logs, as the pecans and raisins might rip through.
- Putting the glaze on while the cake is warm gives a nice drizzle effect and helps the glaze spread evenly over the cake. If using sanding sugar, make sure to put it on immediately after the drizzle, otherwise, the glaze will dry, and the sugar will not adhere.
- If you want to get wild, you can make a cream cheese icing instead of the powdered sugar glaze.
How to Store King Cake
Store your leftover king cake in an airtight container at room temperature for two to three days.
![round iced cake with purple, gold, green sugars](https://www.allrecipes.com/thmb/-ZTE2R97l60y8CSZ63z_GgjpUZA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8144_Mardi-Gras-King-Cake_thelucaszoo_5071873_original-4x3-1-565ba8c93a994b638200fa2c9c898e98.jpg)
Can You Freeze King Cake?
Yes, you can freeze unfrosted king cake. Wrap each slice individually in storage wrap, then follow it up with at least one layer of aluminum foil. Freeze for up to three months.
Allrecipes Community Tips and Praise
"This is a great recipe, a family favorite," says Lisa Kotyko. "The only modification I make is to double the filling recipe. Can't have too many pecans. Scrumptious."
"I have been making this recipe for a while," according to Erin Reeves Denk. "It is easy and delicious! And I am from Louisiana and it tastes like home."
"Easy recipe with helpful video that I really appreciated," raves Maddie Lynn. "I subbed pistachios for the pecans and dried cranberries for the raisins. The finished pastry was much like a coffee cake, light and tasty. I'll definitely make it again."
Editorial contributions by Corey Williams
Ingredients
Dough:
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1 cup whole milk
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¼ cup unsalted butter
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⅔ cup warm water (110 degrees F/45 degrees C)
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2 (¼-ounce) envelopes active dry yeast
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½ cup white sugar, divided
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2 large eggs
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1 ½ teaspoons kosher salt
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½ teaspoon freshly grated nutmeg
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5 ½ cups all-purpose flour
Filling:
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1 cup packed light brown sugar
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⅔ cup chopped pecans
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½ cup all-purpose flour
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½ cup raisins
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1 tablespoon ground cinnamon
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½ cup unsalted butter, melted
Glaze:
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2 cups confectioners' sugar
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2 to 3 tablespoons water
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2 plastic baby dolls
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purple, green, and gold sanding sugar
Directions
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Gather all ingredients.
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To make the dough: Heat milk in a small saucepan over medium heat, stirring often, until steaming and small bubbles form around the edges, about 5 minutes. Remove from heat and stir in butter until melted and fully combined, about 2 minutes. Allow mixture to cool to room temperature, about 15 minutes.
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Meanwhile, stir together warm water, yeast, and 1 tablespoon of the sugar in a large bowl. Let stand until foamy, about 10 minutes.
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Add cooled milk mixture, eggs, salt, nutmeg, and remaining 7 tablespoons sugar to yeast mixture, whisk until combined, about 30 seconds.
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Beat flour into yeast mixture, 1 cup at a time, with an electric mixer fitted with dough hook attachment on medium speed until dough comes together, about 3 minutes.
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Transfer dough onto a lightly floured surface and knead until smooth and elastic, adding additional flour as needed, 8 to 10 minutes.
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Place dough in a lightly oiled large bowl; turn to coat. Cover with a damp cloth or plastic wrap; let rise in a warm place until doubled in volume, about 1 1/2 hours. When risen, punch down and divide dough in half.
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Return dough to a lightly floured work surface, roll out each half into a 10x16-inch rectangle, dusting work surface and rolling pin with additional flour if needed.
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To make the filling: Combine brown sugar, pecans, flour, raisins, and cinnamon in a medium bowl. Pour melted butter on top and mix until crumbly.
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Sprinkle filling evenly over dough, about 1 cup per cake, using your hands or a spatula to press into dough.
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Starting at one of the long ends, roll each dough rectangle into a tight log.
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Bring the ends of each roll together, pinching the seams together to form 2 individual oval-shaped rings. Transfer each ring, seam side down, onto a large rimmed baking sheet lined with parchment. With scissors, make cuts 1/3 of the way through the rings at 1-inch intervals.
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Cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled in size, 30 to 45 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
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Bake both rings in the preheated oven in the upper and lower thirds until golden brown and a toothpick inserted comes out clean, or when a thermometer inserted into the center of the dough reads 190 F, about 25 minutes, rotating sheet trays 180 degrees and top to bottom, halfway through baking to ensure even browning. Some filling might leak out during baking.
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Remove cakes and carefully push 1 doll into bottom of each warm cake. Let cool slightly, about 30 minutes.
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To make the glaze: Whisk confectioners' sugar and 2 tablespoons water together in a small bowl until smooth, adding remaining 1 tablespoon water if needed to reach desired consistency.
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Spread glaze evenly over the tops of both warm cakes.
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Sprinkle sanding sugar immediately over glaze if desired.
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Editor's Note:
This recipe was tested in our test kitchen in November 2023 and updated to scald the milk for a fluffier dough and reduce proofing time. Plus, the glaze ingredients were doubled to make enough to cover two king cakes.
Nutrition Facts (per serving)
437 | Calories |
14g | Fat |
73g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings Per Recipe 16 | |
Calories 437 | |
% Daily Value * | |
Total Fat 14g | 17% |
Saturated Fat 6g | 31% |
Cholesterol 48mg | 16% |
Sodium 141mg | 6% |
Total Carbohydrate 73g | 27% |
Dietary Fiber 2g | 9% |
Total Sugars 35g | |
Protein 7g | 14% |
Vitamin C 0mg | 0% |
Calcium 51mg | 4% |
Iron 3mg | 15% |
Potassium 163mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.