This King Cake is soft, sweet, and so festive. You get a fluffy, brioche-style dough swirled with cinnamon sugar, baked into a pretty ring, then finished with creamy icing and the classic purple, green, and gold sugar. It’s the ultimate Mardi Gras treat—and honestly, it tastes like it came straight from a bakery.
Introduction
If you’ve always wanted to make King Cake at home, you’re in for a fun (and totally doable) bake. This recipe is a fan-favorite because it’s easier than it looks, and it makes your kitchen smell like warm cinnamon and vanilla.
The standout trick is giving the dough time to rise until puffy and airy. That’s what makes the cake soft instead of dense. Trust me, don’t rush the rise—your King Cake will be extra fluffy and worth it.
Why You’ll Love This King Cake
- Bakery-style at home: Soft dough, sweet filling, and that iconic icing.
- Perfect for Mardi Gras: A festive dessert for parties and family gatherings.
- Cozy and comforting: Warm cinnamon swirl in every bite.
- Make-ahead friendly: You can prep the dough ahead for less stress.
- Fun tradition: Add the baby trinket after baking for the classic surprise.
Ingredients for King Cake
Sweet Dough
- Warm milk (1 cup): Helps activate the yeast and makes dough tender.
- Tip: Warm, not hot.
- Instant yeast (2 1/4 tsp): Gives a reliable rise.
- Swap: Active dry yeast (rise may take longer).
- Granulated sugar (1/3 cup): Sweetens the dough.
- Eggs (2): Adds richness and structure.
- Unsalted butter, softened (6 tbsp): Makes the dough soft and flavorful.
- Swap: Salted butter (reduce added salt slightly).
- All-purpose flour (3 1/2 cups): The base of the dough.
- Salt (1 tsp): Balances sweetness.
- Vanilla extract (1 tsp): Adds warm flavor.
Cinnamon Filling
- Brown sugar (1/2 cup): Sweet, caramel-like filling.
- Ground cinnamon (1 tbsp): Classic king cake flavor.
- Softened butter (3 tbsp): Helps the filling spread.
Icing + Topping
- Powdered sugar (1 1/2 cups): Makes a thick icing.
- Milk (2–3 tbsp): Thins icing to drizzle.
- Vanilla extract (1/2 tsp): Adds flavor.
- Purple, green, and gold sanding sugar: Festive finish.
- Optional: Small baby trinket (food-safe): Insert after baking and cooling.
How to Make King Cake
- 1. Mix warm milk, yeast, and 1 tbsp sugar in a large bowl. Let sit 2 minutes until slightly foamy.
- 2. Add remaining sugar, eggs, butter, salt, vanilla, and 3 cups flour. Knead 6–8 minutes (mixer or by hand) until smooth and elastic. If sticky, add up to 1/2 cup more flour, 1 tbsp at a time.
- 3. Cover and rise in a warm spot for 60–90 minutes, until doubled.
- 4. Stir brown sugar and cinnamon together. Roll dough into a 10×16-inch rectangle. Spread softened butter over the dough, then sprinkle cinnamon sugar evenly.
- 5. Roll up tightly from the long side into a log. Pinch seam closed. Shape into a ring on a parchment-lined baking sheet, seam-side down, and pinch ends together.
- 6. Cover and rise 30–45 minutes, until puffy.
- 7. Bake at 350°F for 25–30 minutes, until golden and set. If it browns too fast, tent loosely with foil.
- 8. Cool 20–30 minutes. Whisk icing (powdered sugar, milk, vanilla) until thick but pourable. Drizzle over cake and sprinkle purple, green, and gold sugar in sections. Add the baby trinket by tucking it under the cake after it cools.
Tips for Perfect King Cake
- Don’t rush the rise: Puffy dough means soft cake.
- Use softened butter: Spreads easily without tearing dough.
- Roll tight: Keeps the swirl pretty.
- Cool before icing: Warm cake can melt icing too thin.
- Add the trinket after baking: Safer and keeps it clean.
Variations & Substitutions
- Cream cheese filling: Add 4 oz softened cream cheese mixed with 2 tbsp sugar under the cinnamon layer.
- Pecan version: Sprinkle 1/2 cup chopped pecans over the filling.
- Citrus twist: Add 1 tsp lemon zest to the dough.
- Shortcut version: Use store-bought sweet dough and focus on filling + decorating.
- Leftover idea: Toast slices and serve with coffee.
Make-Ahead & Freezing
You can make the dough the night before: cover and refrigerate after kneading, then let come to room temp and rise until puffy before shaping.
Store leftover King Cake covered at room temp for 1 day or in the fridge up to 4 days.
Freeze slices wrapped tightly for up to 2 months. Thaw and warm gently, then add fresh icing if needed.
Serving Suggestions & Pairings
- Serve with coffee or hot chocolate for a cozy treat.
- Add fruit on the side to balance sweetness.
- Perfect for Mardi Gras parties and brunch tables.
- Slice into small pieces for a dessert board.
Reader Review: “This king cake turned out so soft and fluffy! The icing and sugar topping made it look like a real bakery cake.”
If you make this King Cake, leave a rating and comment! Are you doing classic cinnamon, or adding cream cheese filling?
Print
King Cake (Best Ever, Easy, Bakery-Style)
- Total Time: 2 hours 25 minutes (includes rises/cooling)
- Yield: 1 cake (10–12 servings) 1x
- Diet: Vegetarian
Description
This king cake is soft, buttery, and cinnamon-sweet with classic icing and purple-green-gold sugar for Mardi Gras.
Ingredients
Dough
3/4 cup whole milk, warm (110°F)
2 1/4 teaspoons active dry yeast
1/3 cup granulated sugar
2 large eggs, room temperature
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon kosher salt
4 cups all-purpose flour (plus more for dusting)
Filling
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
4 tablespoons unsalted butter, softened
Icing + topping
1 1/2 cups powdered sugar
2 to 3 tablespoons whole milk
1 teaspoon vanilla extract
Purple, green, and gold sanding sugar
Instructions
Mix warm milk, yeast, and 1 teaspoon sugar; rest 5 minutes until foamy.
Add remaining sugar, eggs, melted butter, salt, and flour. Knead 5 to 7 minutes until smooth.
Rise covered 1 hour until doubled.
Roll dough into a 10×20-inch rectangle. Spread softened butter, then sprinkle brown sugar and cinnamon.
Roll up tightly and shape into a ring on a parchment-lined sheet pan; pinch to seal.
Rise 30 minutes. Bake at 350°F for 25 to 30 minutes until golden. Cool.
Whisk icing and drizzle over cake. Add colored sugar in bands.
Notes
Classic touch: Hide a small plastic baby in the cooled cake (not baked).
Make-ahead: Bake 1 day ahead; ice before serving.
Tools: Stand mixer (optional), sheet pan, parchment.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Cajun/Creole