Recipe by Southern Living magazine
"This highly recommended recipe originally appeared in Southern Living in January 1990. 12-years later, it is still a fitting end to any traditional Mardi Gras celebration."
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butter or margarine
1 (16 ounce) container
2 (.25 ounce) envelopes
active dry yeast
warm water (100 to 110 degrees)
6 1/2 cups
all-purpose flour, divided
1 1/2 teaspoons
butter or margarine, softened
Colored Frostings (see below)
Colored Sugars (see below)
green food color
yellow food coloring
blue food coloring
red food color
1 1/2 cups
The BEST KING CAKE! This was the best K.C. I've made.(teens agreed!) I make one every year. Best if eaten in 2 days. I paid special attention to the room temp. and the temp. of 1st four ingredients matched the water temp. on the yeast package (115-120 deg), not the recipe temp. Filling: Substitute half of the gran. sugar with lt. brown sugar and I added pecans. Can be sub. fruit filling. Also, I filled it differently. I rolled it out as suggested, and put filling across the center covering 50% of the dough then I folded the sides to the center and lightly pressed ends together and twisted the dough in the traditional method. To twist: grab the short edge(end) of the dough and turn(wind) about 3 times then wind the other end abt. 3 times in the reverse direction. Lift the dough near the center and lightly shake to move the twisted rings into position, trying to keep the center filling seam on the inside of twist. Bake on a pizza pan. Also, I use a butter cream or cream cheese frosting. Suggested frosting is very sweet and on top of that, you are pouring on sugar! Woo! I never cook the cake with the baby in it. I push it into the bottom of the cooked cake. Half recipe to make just one cake.
This is the best & easiest king cake I've ever made. Even better than the ones shipped in from Louisiana! I tried Emeril's recipe last year and this recipie was better! Highly recommended!
having lived in louisiana for 13 years, i was excited to finally make my own since i live in cincy and haven't found any i really like here. at first, i wasn't sure if i did a good job, but the more i ate it, the more delicious i realized it was. i made a few mistakes as a rookie - i took the advice of folding it together, then twisting it instead of jelly-rolling it and i didn't do it tight enough. so some parts were too fat and where it came together, too skinny. but otherwise, it looked authntic. i also split the sugar b/w white and brown and added some pecans as suggested. yummy. i will try the cream cheese filling next time. i also bought the icing but colored my own sugar. it was so easy, i just couldn't justify the expense of buying the colors premade. now if i can just figure out how to fill it with bavarian cream - my favorite king cake filling ever.
This recipe produces a king cake that compares very favorably with the many bakery versions I tasted while living in New Orleans. The icing/decorating instructions, however, are far fussier than what they do in the Big Easy. Usually, they put a thin layer of white icing just on the top, then sprinkle it with a little bit of colored sugar. I did this and ended up using less than half of the suggested icing and maybe 2 tsp. of each colored sugar.
I twist both of the cakes together to make a larger one and bake for 25-30 minutes. To decorate I make 2/3 of the frosting (still a lot!) leave it uncolored and use store bought sugars because they are brighter than my homemade attempts.
People. This is good king cake. This recipe is a WINNER. As a antive Louisianian, I've eaten king cake all my life, and like the others here have said, this recipe is top-notch. This is as good, if not better than anything you can buy down here, or for that matter, anywhere. And it's also fun to make. Most certainly a 5 star recipe.
I made this in mass for a party and everyone there loved it! I WILL be making this again...and not just during Mardi Gras.
This turned out suprisingly well, considering I'd never baked with yeast before. For a filling, I used cream cheese mixed with powdered sugar - very good!! Next time I'll use cream cheese frosting too.
The hard work's over, now celebrate the leftovers.
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