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king cake recipe

King Cake Recipe

This king cake recipe uses the tangzhong method for an ultra-soft, fluffy texture and rich flavor. Finished with brown butter icing and classic Mardi Gras sprinkles, it’s better than bakery-style and perfect for celebrations.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12 servings
Calories 520 kcal

Equipment

  • Stand mixer with dough hook
  • Mixing bowls
  • Saucepan
  • Whisk
  • Rolling pin
  • Baking sheet
  • Parchment paper
  • Pastry brush

Ingredients
  

Tangzhong

  • 1/2 cup bread flour
  • 1/2 cup water
  • 3/4 cup whole milk

Yeast Mixture

  • 10 g active dry yeast
  • 1/2 cup whole milk (warm)
  • 1 tbsp sugar (from total)

Dough

  • 5 cups bread flour
  • 10 g salt
  • 3/4 cup granulated sugar (remaining)
  • 1/2 teaspoon grated nutmeg
  • 2 whole eggs
  • 2 egg yolks
  • 1/2 cup unsalted butter (softened)

Filling

  • 160 g brown sugar (about 3/4 cup)
  • 1 tbsp cinnamon
  • Pinch ground cardamom
  • Pinch salt
  • 4 tbsp unsalted butter (softened)
  • 2 tbsp heavy cream

Finish

  • 1 egg (for egg wash)
  • 1 tbsp milk (for egg wash)
  • 2 tbsp heavy cream (for brushing after baking)

Brown Butter Icing

  • 4 tbsp unsalted butter
  • 2 1/2 cups powdered sugar (sifted)
  • 1 tbsp corn syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 2-4 whole milk (as needed)
  • Purple, green, and gold sprinkles

Instructions
 

Make the Tangzhong

  • In a small saucepan over medium heat, whisk together ½ cup bread flour, ½ cup water, and ¾ cup whole milk.
  • Cook while whisking constantly until a thick paste forms.
  • Remove from heat and let cool completely.

Activate the Yeast

  • In a bowl, combine warm milk, yeast, and 1 tablespoon of sugar.
  • Let sit for 5 minutes until foamy.

Mix the Dough

  • n a stand mixer bowl, combine bread flour, salt, remaining sugar, and grated nutmeg.
  • Add the cooled tangzhong and yeast mixture. Mix briefly.
  • Add 2 whole eggs and 2 egg yolks.
  • Gradually add softened butter while mixing.
  • Knead on medium-high speed for 8–10 minutes until smooth and elastic. The dough should pass the windowpane test.

First Rise

  • Transfer dough to a greased bowl.
  • Cover and let rise for 2 hours, or refrigerate overnight.

Prepare Filling & Shape

  • Mix brown sugar, cinnamon, cardamom, and salt in a bowl.

Shape the King Cake

  • Roll dough into a large rectangle.
  • Spread softened butter and heavy cream evenly over the surface
  • Sprinkle filling evenly.
  • Cut into 3 equal strips.
  • Roll each strip tightly.
  • Braid the strips together and form into a ring, sealing the ends.
  • Place on a parchment-lined baking sheet.
  • Let rise 1 hour.

Bake

  • Preheat oven to 350°F (175°C).
  • Brush cake with egg wash.
  • Bake 25–30 minutes until golden brown.
  • Immediately brush top with heavy cream after removing from oven.

Make Icing

  • Brown butter until golden and nutty.
  • Whisk powdered sugar, corn syrup, vanilla, lemon juice, and brown butter.
  • Add milk gradually until thick but spreadable.

Finish

  • Spread icing over cooled cake.
  • Add sprinkles.
  • Let set before slicing.

Notes

  • Refrigerating the baking sheet before baking helps prevent the bottom from over-browning.
  • Use bread flour for best structure and chew.
  • Brown butter adds depth — do not skip.
  • Store covered at room temperature for up to 2 days.
Keyword bakery style king cake, braided sweet bread, homemade king cake, king cake recipe, mardi gras king cake