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Nutrition Facts

Serving Size 1 (110g)

Recipe makes 28 servings

Calories 358
Calories from Fat 117 (32%)
Amount Per Serving %DV
Total Fat 13.0g 20%
Saturated Fat 7.9g 39%
Monounsaturated Fat 3.6g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 55mg 18%
Sodium 180mg 7%
Potassium 96mg 2%
Total Carbohydrate 55.4g 18%
Dietary Fiber 0.9g 3%
Sugars 31.7g
Protein 5.7g 11%

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Menus using this recipe:

Mardi Gras - 2009

Kim D.

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King Cake

Recipe #90932 | 2 hours | 1¾ hours prep | add private note

By: Connie K
May 10, 2004

After making this for the office Mardi Gras party, I got requests to make this for birthdays, baseball's opening day, everything and anything. The dough, from Southern Living, is very rich and easy to work. The cream cheese filling is wonderful! I usually make the frosting all yellow, coloring the sugars the three colors. You can adjust the amount of food colors for your own preference. I like my colors a little more intense. I also slip in a plastic baby after baking from the underside of the cake.

SERVES 28 , 2 cakes (change servings and units)

Ingredients

Dough

Cream Cheese Filling

Colored Frosting

  • 3 cups powdered sugar
  • 3 tablespoons butter, melted
  • 3 tablespoons milk
  • 1/4 teaspoon vanilla extract
  • 2 drops green food coloring
  • 2 drops yellow food coloring
  • 2 drops blue food coloring
  • 2 drops red food coloring

Colored sugars

  • 1 1/2 cups white sugar
  • 2 drops green food coloring
  • 2 drops yellow food coloring
  • 2 drops red food coloring
  • 2 drops blue food coloring

Directions

  1. 1
    Cook first 4 ingredients in a saucepan over low heat, stirring often, until butter melts; Cool mixture to 100 degrees to 110 degrees.
  2. 2
    Dissolve yeast and 1 tablespoon sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes; Add butter mixture, eggs, and 2 cups flour; beat at medium speed with an electric mixer 2 minutes or until smooth; Gradually stir in enough remaining flour to make a soft dough.
  3. 3
    Turn dough onto a lightly floured surface; knead until smooth and elastic, about 10 minutes; Place in a well-greased bowl, turning to grease top; Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.
  4. 4
    Using an electric mixer, mix cream cheese until smooth; Add egg and blend well; Add sugar, salt and vanilla and mix until smooth and creamy; Set aside.
  5. 5
    Punch dough down; divide in half; Turn 1 portion out onto a lightly floured surface; roll to a 28- x 10-inch rectangle; Spread half each of cream cheese mixture on dough; Roll dough, jellyroll fashion, starting at long side; Place dough roll, seam side down, on a lightly greased baking sheet; Bring ends together to form an oval ring, moistening and punching edges together to seal; Repeat with remaining dough and cream cheese mixture.
  6. 6
    Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.
  7. 7
    Bake at 375 degrees for 15 minutes or until golden.
  8. 8
    Decorate with bands of Colored Frostings, and sprinkle with Colored Sugars.
  9. 9
    COLORED FROSTINGS: Stir together powdered sugar and melted butter; Add milk to reach desired consistency for drizzling; stir in vanilla; Divide frosting into 3 batches, tinting 1 green, 1 yellow, and combining red and blue food coloring for purple frosting.
  10. 10
    COLORED SUGARS: Place 1/2 cup sugar and drop of green food coloring in a zip-top plastic bag; seal; Shake and squeeze vigorously to evenly mix color with sugar; Repeat procedure with 1/2 cup sugar and yellow food coloring; For purple, combine 1 drop red and 1 drop blue food coloring before adding to remaining 1/2 cup sugar.

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Featured Reviews for This Recipe

From: Chef Chelle in PA

On Oct 13, 2009

My bf's office was having a "Mardi Gras" day and he asked me to make a dessert for it. I like to always go for the "wow" factor with things, so I chose this cake as my challenge. It was FANTASTIC! Although I didn't have a chance to taste my masterpiece (there weren't any leftovers), everyone in his office gave it rave reviews. Although time consuming, this recipe is simple to follow and actually not that difficult at all. Thank you for a great recipe. I'll be marking it down as a "keeper" for the next Mardi Gras party.

0 people found this review helpful

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  • From: Chef #626573

    On Apr 30, 2009

    I did this for a mardi gras party, and it turned out great!! This was my first time making a "filled" cake, and it was a bit messy, but really fun to make!

    1 person found this review helpful

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  • From: krisarrieta

    On Mar 7, 2009

    This is a great recipe. I made it exactly as written and it turned out perfect. It deserves 5 stars. People who change a recipe and give less than 5 stars without making it as written make me NUTS!

    2 people found this review helpful

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  • From: wildeyeris

    On Jan 6, 2006

    I made this tonight for my church's Epiphany party. It was quite a hit, although I was very skeptical that it would be for a few reasons. I have eaten many king cakes down in Louisiana, but I have never tried to make one. I now know why people buy them! Not that it was overly hard to make, it was just "iffy." I baked it for 15 minutes and the outside was rock hard, but I could tell the inside dough was very gooey, so I covered it with tinfoil and put it in for another 10 minutes. I took it out because I was worried that it might dry out. My end result tasted good, but the outside was a bit dryer than I would have liked, and the inside layers were still not quite done. I usually don't have problems with my oven, so I don't know what was going on. I am not by any means bashing the recipe, it just made me worried while making it. The end result was tasty and I was told to pass along the recipe for the person who got the baby Jesus so they could make the same cake next year. If you don’t want cream cheese, there is no reason why a raspberry or other fruit filling wouldn’t work. I think I may try making it with a raspberry cream cheese filling, or praline filling. Mmm…I think this recipe will be passed along for a few years. Thank you!

    6 people found this review helpful

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  • Read all 18 reviews

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