King Cake in a Bread Machine Recipe - Allrecipes.com
King Cake in a Bread Machine Recipe
  • READY IN 3+ hrs

King Cake in a Bread Machine

Read Reviews (42)

"Hey y'all, I came up with a non-traditional way to make a very traditional cake, and just in time for Mardi Gras. Laissez le bon temps rouler!" —  

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Directions

  1. Place the warm water, salt, softened butter, egg, sour cream, 3 1/2 tablespoons of sugar, flour, and yeast into a bread machine in the order recommended by the manufacturer, select the dough cycle, and start the machine. Check the dough after about 5 minutes of mixing, and add 1 to 2 more tablespoons of water or flour if the dough is too dry or wet.
  2. Mix 1/4 cup of sugar, the cinnamon, and 2 1/2 tablespoons of melted butter together in a bowl. Grease a baking sheet, and set aside.
  3. When the dough cycle is finished, remove the dough and roll out to a 10x28-inch rectangle on a floured surface. Spread the cinnamon-butter mixture over the dough, and sprinkle on an even layer of pecans. Pick up one of the long edges, and roll the dough into a 28-inch long log. Place the rolled dough onto the prepared baking sheet, seam side down, and form the dough into a ring. Moisten the ends of the dough with a little water; pinch the two ends together to seal. Cover the dough ring with a cloth, and let rise in a warm place until doubled in size, about 30 minutes.
  4. Preheat an oven to 375 degrees F (190 degrees C).
  5. Bake the cake in the preheated oven until the top is golden brown, about 15 minutes.
  6. Mix the confectioners' sugar, 1 1/2 tablespoons of melted butter, vanilla extract, and just enough milk to make a smooth but not thin glaze.
  7. Remove the cake from the oven, and cool for about 10 minutes on a wire rack. While the cake is still warm, spoon the glaze onto the cake, allowing drips of glaze to dribble down the sides of the cake. Immediately sprinkle the cake with alternating bands of purple, green, and yellow colored sugar. Allow the cake to cool completely before serving.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 15 mins
  • READY IN 3 hrs 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 22, 2010

I baked two King Cakes for Mardi Gras this year. One was from this recipe. People thought they were from a bakery (first plus), but people absolutely raved about this one. One coworker told me this was the best cake she had ever eaten. I will definitely make this again. It's so convenient, too, to be able to make the dough in a bread machine. Thanks for a keeper!

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Most Helpful Critical Review
Jan 21, 2011

Living near New Orleans and having access to so many bakeries with King Cake, I have to say this just isn't quite right. I would cut the icing in half to begin with. There was too much, making the cake too sweet. But something was missing in the cake flavor itself. While my daughter did like it better than the local grocery store's King Cake and my family did eat it without any problem, I'll look elsewhere for that "great" King Cake recipe.

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Feb 16, 2010

This was my first time using a bread machine and the result was fantastic! I doubled the amount of filling and substituted brown sugar instead of white sugar (for the filling only), but other than that, I followed the recipe exactly and it came out fabulously!

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Feb 16, 2012

OK, while I must agree with reviewers who detest people who rate after totally changing a recipe I do understand the reasons folks do this. You may follow most of a recipe, but want to share your own adaptions. That being said... This recipe is to die for!! I made the dough as written, with the exception of 1 tsp nutmeg added. It is flexible and a dream to work with. Rises beautifully. I wanted to use both the cinnamon filling as listed and the cream cheese filling of the "King Cake" also on this site, so that is what I did. (8oz softened cream cheese, 1/2 c gran. sugar and 1/4 c 10X sugar)....blended this and spread first. Then followed directions for the cinnamon sugar filling from this recipe (doubling it) And I added 1 cup chopped pecans. I placed a greased bowl in center of my circle to hold the shape, definitely needed to as cake rose spectacularly and would have been solid. I made my own frosting/glaze and used the traditional Mardi Gras colors of decorating sugars. The cake is sweet, moist and delightful! Both fillings are Not a necessity...but a decadent treat! I am adding 5 photos of the stages of building this cake! Definitely will make again and again!

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Feb 16, 2010

I brought this to a Carnival brunch today and it was a big hit! This recipe was so easy and tasted great! The only changes I made were to the filling. I mixed 8 oz of cream cheese with 1/2 c. of brown sugar, and it turned out really well. Powdered sugar would probably be great too, but I didn't have enough after making the glaze. Any type of fruit pie filling or chocolate is also really good. For the glaze on top of the cake, I added another 1/2 cup of powdered sugar to make it really thick so it wouldn't all run off the cake and pool up on the sides. Overall, I'd say this recipe is a keeper!

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Jan 31, 2013

I have made this cake twice so far. Everyone I have shared it with, absolutely loved it. Some even thought it was better than a bakery King Cake. Making another one tonight, can't wait! Thank you for such an easy and delicious recipe!

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Mar 10, 2011

PERFECT! This was so fun and easy to make, that I can't believe that I waited this long to try it. The only thing I did differently was to double the filling (I like LOTS) and use brown sugar in the filling instead of white (I was running low). The dough was a dream to work with...it rolled out beautifully. This smelled amazing while baking and tasted even better. This will be a new yearly tradition for us! Thanks for sharing. :)

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Feb 22, 2011

Made it for a Mardi Gras Parade party. Got excellent and delicious comments from all attendees who ate a piece. Followed the pasrty directions as written. My filling was different. Did 8 ounces softened cream cheese, 1/2 cup confectioners sugar and 1/2 cup chopped pecans. Mixed all well together and placed it as the king cake filling. Still good the day after too!!! This is my first king cake and it was easy to make.

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Nutrition

  • Calories
  • 315 kcal
  • 16%
  • Carbohydrates
  • 47.8 g
  • 15%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 134 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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