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This was my first attempt at a King Cake. It came out pretty well!

This recipe is adapted from a Cajun Chef Ryan recipe.


  • Cake
  • 1/2 C warm water (110F)
  • 4 1/2 tsp active dry yeast
  • 1/2 C sugar (plus 2 tsp)
  • 4 1/2 C flour
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 2 tsp salt
  • zest from one medium lemon
  • 1/2 C warm milk (110F)
  • 5 egg yolks
  • 1/2 C butter, (plus 2 Tbsp) softened
  • 1 egg and 1 Tbsp milk beaten (for egg wash)
  • 1 dried bean or ceramic baby
  • Filling
  • 1/2 C brown sugar
  • 3/4 C walnuts
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • Icing
  • 3 C confectioners sugar
  • 1/4 C fresh lemon juice, strained
  • 3 to 6 Tbsp water
  • Purple, Green & Yellow Sanding Sugar


  • In a large glass measuring cup or bowl, add 1/2 cup warm water and sprinkle with yeast and 2 tsp of sugar.
  • Let stand for 5 minutes and stir until well mixed.
  • Move to warm place and let sit for 10 minutes or until bubbly yeast has doubled in size.
  • In a large mixing bowl combine 3 1/2 cups flour, 1/2 cup sugar, nutmeg, cinnamon and salt and whisk well.
  • Stir in lemon zest.
  • Create a well in the middle of the flour mixture and gently pour in yeast mixture, warm milk and egg yolks.
  • Combine wet and dry ingredients until it forms a smooth dough.
  • Add 1/2 cup softened butter, one tablespoon at a time and combine well until it can be formed into a soft ball.
  • Turn dough onto a lightly floured surface.
  • Knead in up to another cup of flour a tablespoon at a time, until dough is smooth, shiny and elastic.
  • Coat the inside of a large mixing bowl with butter.
  • Place dough ball in bowl and turn to coat completely.
  • Cover the bowl with a towel and place in a warm, draft-free place for 1 1/2 hours; until dough has doubled in size.
  • Turn dough onto a lightly floured surface and punch down.
  • Form dough into a tube shape about 14 inches long.
  • Flatten dough tube and brush with softened butter.
  • Sprinkle with sugar & spice nut mixture, leaving at least a 1/2 inch of dough on the edges.
  • Pinch dough closed.
  • Tuck bean or ceramic baby into dough seam.
  • If you are using a plastic baby, tuck it in AFTER baking.
  • Place dough on a parchment paper lined cookie tray and form a circle with the dough.
  • Pinch edges to close circle.
  • Cover dough circle with a towel and place in a warm draft-free place for 45 minutes or until dough circle has doubled in size.
  • Whisk together egg & 1 Tbls of milk for egg wash.
  • Brush top and all sides of dough circle with egg wash.
  • Bake 375F for 20 - 25 minutes or until golden brown.
  • Allow cake to cool on wire rack until completely cooled.
  • To make the icing, whisk together confectioners sugar & lemon juice with enough water to make glaze.
  • When cake is completely cooled, drizzle glaze over the top of cake.
  • While glaze is still wet, sprinkle colored sugars in 2 - 3 inches sections around the cake.
  • Laissez Les Bon Temps Roule!!!!

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