King Cake Recipe

    20 Servings


  • 2 cups Sour Cream
  • 1/3 cup Sugar
  • 1/4 cup Butter
  • 1/2 ounce Active Dry Yeast
  • 1 tablespoon Sugar
  • 2 large Eggs, lightly beaten
  • 6 cups Bread Flour
  • 1/4 teaspoon Nutmeg
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Lemon Peel, finely grated
Cinnamon Filling:
  • 1 cup Granulated Sugar
  • 2 tablespoons Ground Cinnamon
  • 2 tablespoons Butter, softened
Cream Cheese Filling:
  • 1 3 ounce package Cream Cheese, softened
  • 1/4 cup Granulated Sugar
  • 1 medium Egg
  • 1 sifted cup Powdered Sugar
  • 7 fluid ounces Sweetened Condensed Milk
  • 1/2 tablespoon Lemon Juice


Make the dough:

  1. Spray a large bowl with nonstick cooking spray or grease with a bit of vegetable oil. Set aside.
  2. In a medium saucepan combine sour cream, 1/3 cup sugar, butter and salt. Cook over low heat stirring until the butter melts. Remove from heat and cool to 100-110 degrees.
  3. In a small bowl, whisk together the yeast, warm water and the 1 tablespoon sugar. Set aside for 5 minutes until bubbly.
  4. Whisk together the flour, nutmeg, cinnamon and lemon zest.
  5. In a stand mixer, beat the mixture in the saucepan with the yeast mixture, eggs and 2 cups of the flour until smooth. Continue to slowly add just enough of the remaining flour a little at a time until a soft dough forms, you may not need it all.
  6. On a lightly floured surface, knead the dough for about 10 minutes until it becomes smooth and elastic. After kneading, place the dough into the greased bowl, turning to lightly coat.
  7. Cover and set in a draft-free warm place to rise until doubled in size, about 1 - 1 1/2 hours.

Make the fillings:

  1. In a small bowl, combine the sugar, cinnamon and butter until crumbly. Set aside.
  2. In a second small bowl, mix together the cream cheese, sugar and egg with a hand mixer. Set aside.


  1. After risen, punch down the dough and split into two equal pieces . Roll each portion of dough to a rectangle approximately 18 x12 inches. With a sharp knife, mark the dough into thirds lengthwise with a knife being sure not to cut all the way through.
  2. Make 1 1/2 inch diagonal cuts on the side of the dough, leaving the middle third solid. These diagonal cuts should go all the way through. These will be the strips you use to create the braid.
  3. Spread half of the cream cheese mixture down the center of each rectangle. Sprinkle with the cinnamon filling mixture. Be sure not to overfill.
  4. Alternating from side to side, fold the pieces over the filling. Gently press each tab to seal the folds.
  5. Cover and let rise again in a warm, draft-free place for approximately 30 minutes or until doubled in size again.
  6. Preheat oven to 375 degrees while the dough rises. Once risen, bake braids for 15-20 minutes until golden. Cool completely on racks.

Make the glaze:

  1. Combine powdered sugar, sweetened condensed milk and lemon juice.
  2. Spread over the braids with a rubber spatula.
  3. Sprinkle with colored sugars.
  4. Allow the glaze to set.



Half an ounce of active dry yeast equates to two 1/4-ounce envelopes.


Source: Southern Living
Southern Living
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Related Recipes:
Bread Recipes, Cake Recipes, Dessert Recipes
Recipe Yields:
2 loaves
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Kate Donahue
Source: Southern Living
Recipe Yields: 2 loaves
Prep Time: 60 minutes
Cook Time: 20 minutes
Total Time: 80 minutes

Nutrition Facts

Servings Per Recipe 20

Amount Per Serving
Calories from Fat 96
Calories 386

% Daily Value*
Total Fat 12g
  Saturated Fat 6g
Sodium 53mg
Total Carbohydrate 60g
  Dietary Fiber 1g
  Sugars 28g
Protein 8g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.