You Want to Eat King Cake, But You Don't Want to Bake It (We Feel You)

King cakes honor the Epiphany (it’s the start of Mardi Gras) and are actually filled pastry rings, frosted and bedecked in traditional royal colors of green (faith), gold (power), and purple (justice).

Fans fall into two camps, preferring either the denser, Danish pastry-style, or the light, tender brioche version. Loyalties divide even further when it comes to the fillings, which range from basic cinnamon and sugar to cream cheese, fruit, and even praline. One feature is sacrosanct though: All king cakes come with a tiny baby to tuck inside. The person who finds it wins good fortune (unless he bites down too hard) but has to buy the next cake.

Traditional King Cake

This traditional Mardi Gras dessert makes two king cakes each topped with a creamy glaze and festive gold, purple, and yellow sugar sprinkles.

Ingredients

1 (16-ounce) container sour cream
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
2 (1/4-ounce) envelopes active dry yeast
1/2 cup warm water (100° to 110°)
1 tablespoon sugar
2 large eggs, lightly beaten
6 to 6 1/2 cups bread flour*
1/3 cup butter, softened
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
Creamy Glaze
Purple-, green-, and gold-tinted sparkling sugar sprinkles

See more: Our Most Traditional King Cake Recipe

Preparation

1. Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.

2. Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.

3. Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.

4. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.

5. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.

6. Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Spread 1/3 cup softened butter evenly on each rectangle, leaving a 1-inch border. Stir together 1/2 cup sugar and cinnamon, and sprinkle evenly over butter on each rectangle.

7. Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.

8. Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.

9. Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.

Cream Cheese-Filled King Cake: Prepare each 22- x 12-inch dough rectangle as directed. Omit 1/3 cup softened butter and 1 1/2 teaspoons ground cinnamon. Increase 1/2 cup sugar to 3/4 cup sugar. Beat 3/4 cup sugar; 2 (8-ounce) packages cream cheese, softened; 1 large egg; and 2 teaspoons vanilla extract at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders. Proceed with recipe as directed.

*6 to 6 1/2 cups all-purpose flour may be substituted.
Note: This recipe uses bread flour, which makes for a light, airy cake. You still get tasty results with all-purpose flour—the cake will just be more dense.

Best Mail-Order King Cakes

You can purchase any flavor and style of king cake online year-round, so we narrowed the field for you. Here are our favorites.

See More: Mail-Order King Cakes

Paul’s Pastry
Picayune, MS. paulspastry.com
If you want doughnut-like pastry and plenty of filling, order: Berry Deluxe Combo King Cake
Why We Love It: The cream cheese-and-berry filling is just the right counterpoint to the slightly sweet brioche. Medium cake: $55.95 (shipping included)

Poupart Bakery
Lafayette, LA. poupartsbakery.com
If you want a traditional French-style king cake, order: French King Cake
Why We Love It: This classic is more of a pie, with rich almond paste sandwiched between two layers of delicate puff pastry (it’s a little like a giant almond croissant). 10-inch cake: $13.95 (does not include shipping)

Manny Randazzo King Cakes
Metairie, LA. randazzokingcake.com
If you want Danish pastry-style cake with cinnamon and sugar, order: Traditional Cinnamon King Cake
Why We Love It: This second-generation baker’s cakes feature moist, buttery Danish-style pastry, and plenty of sweet, creamy frosting. Medium cake: $51.95 (shipping included)

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