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Authentic New Orleans Style King Cake with Cream Cheese Swirl

A cross-section view of a delicious king cake showing cinnamon swirl filling and topped with white icing and Mardi Gras sprinkles.
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Make a show-stopping King Cake for your Mardi Gras celebration. This recipe yields a soft, brioche-style yeast bread with an optional rich cream cheese filling, finished with traditional purple, green, and gold decorations.

Ingredients

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  • 1 cup warm milk (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, plus 1 teaspoon for yeast
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 4 to 4 1/2 cups all-purpose flour, plus more for dusting
  • 1/4 cup unsalted butter, melted (for cinnamon swirl)
  • 1/2 cup packed light brown sugar (for cinnamon swirl)
  • 2 teaspoons ground cinnamon (for cinnamon swirl)
  • 1 (8 ounce) package cream cheese, softened (optional filling)
  • 1/4 cup powdered sugar (optional filling)
  • 1 teaspoon lemon juice (optional filling)
  • 1/4 cup milk or heavy cream (optional filling)
  • 1 1/2 cups powdered sugar (for glaze)
  • 2 tablespoons milk or water (for glaze)
  • Purple, green, and gold sanding sugars or sprinkles (for decoration)
  • 1 small plastic baby (for tradition)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, 1 teaspoon sugar, and yeast. Let stand for 5 to 10 minutes until foamy.
  2. Add the remaining granulated sugar, softened butter, eggs, vanilla extract, and salt to the yeast mixture. Mix until combined.
  3. Gradually add the flour, one cup at a time, mixing until a soft dough forms. Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl and let the dough rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
  5. Prepare the filling: If using cream cheese filling, beat the softened cream cheese, powdered sugar, and lemon juice until smooth. Set aside.
  6. Punch down the risen dough. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12 by 18 inches.
  7. For the cinnamon swirl: Brush the melted butter over the dough. Sprinkle evenly with brown sugar and cinnamon.
  8. Roll the dough tightly along the long edge to form a long log. Pinch the seam closed.
  9. Shape the cake: Gently stretch the log slightly. Bring the ends together to form a circle, overlapping slightly. Pinch the ends together firmly to seal the ring.
  10. Place the ring on a baking sheet lined with parchment paper. Cover loosely and let it rise again in a warm place for 30 to 45 minutes.
  11. Preheat your oven to 375°F (190°C).
  12. Bake the cake for 25 to 30 minutes, or until golden brown.
  13. If using the cream cheese filling, carefully slice the warm cake in half horizontally after baking, spread the cream cheese mixture evenly over the bottom half, and replace the top half. Return to the oven for 5 minutes to warm the filling.
  14. Prepare the glaze: Whisk together the powdered sugar and milk/water until smooth. Drizzle the glaze over the cooled cake.
  15. Decorate immediately with the purple, green, and gold sanding sugars. Insert the plastic baby into the cake before serving.

Notes

  • For the traditional look, use sanding sugars instead of liquid icing for the purple, green, and gold colors.
  • You can make this a Cinnamon Roll King Cake by omitting the cream cheese filling and adding a simple powdered sugar glaze.
  • Place the plastic baby randomly in the cake before the final rise or after baking. The person who finds the baby often hosts the next party.

Nutrition

Find it online: https://mistyplate.com/king-cake-authentic-new-orleans-style-recipe/