Traditional King Cake – The Soul of Mardi Gras

Introduction

Hi everyone, Emily here! If you’ve ever wanted to capture the vibrant, electric spirit of New Orleans in your own kitchen, this Traditional King Cake is the golden ticket. In 2026, we’re seeing a massive return to “heritage celebration bakes”—recipes that aren’t just food, but a full cultural experience. This isn’t just a cinnamon roll in a circle; it’s a pillowy, sour-cream-infused brioche-style dough, braided with a rich cinnamon-butter filling and draped in a tangy cream cheese glaze. Laissez les bons temps rouler!

Why You’ll Love This Recipe

• The Sour Cream Secret: Using full-fat sour cream in the dough creates an incredibly moist, tender crumb that stays soft for days.

• Double the Filling: We’ve kept the filling amounts generous, ensuring every bite is packed with cinnamon-sugar goodness.

• The Iconic Braid: The two-log twist creates those beautiful nooks and crannies for the glaze to pool into.

• Pure Celebration: The classic purple, green, and gold colors make this the ultimate centerpiece for any gathering.

Equipment

• Stand Mixer: With a dough hook attachment for that 10-minute knead.

• Medium Saucepan: To gently warm the sour cream mixture.

• Glass Measuring Cup: For activating the yeast.

• Rolling Pin: To get that perfect 16-inch rectangle.

• Baking Sheet & Parchment Paper: For a non-stick bake.

• Hand Mixer: To get the glaze ultra-creamy.

Ingredients

For the Dough

• 1/4 oz Active dry yeast (1 packet or 2 1/4 tsp)

• 1/4 cup Warm water (100°–110°F)

• 2 1/2 tablespoons Granulated sugar (divided)

• 8 oz Full-fat sour cream

• 2 tablespoons Unsalted butter

• 1/2 teaspoon Salt

• 1 large Egg (lightly beaten)

• 3 to 3 1/2 cups Bread flour (or all-purpose)

For the Filling

• 1/3 cup Unsalted butter (softened)

• 1/2 cup Granulated sugar

• 1 1/2 teaspoons Ground cinnamon

For the Glaze & Decor

• 3 cups Powdered sugar

• 3 tablespoons Cream cheese (softened)

• 2–4 tablespoons Milk

• 2 tablespoons Fresh lemon juice

• 1/4 teaspoon Vanilla extract

• Sprinkles: Purple, Green, and Gold sanding sugars

Instructions

1. Activate the Yeast: Stir yeast, warm water, and 1/2 tbsp sugar in a small bowl. Let it stand for 5 minutes until foamy.

2. Warm the Base: In a saucepan over low heat, combine sour cream, 2 tbsp sugar, butter, and salt. Heat until butter melts, then cool to 100°–110°F.

3. Mix: In your stand mixer, combine the sour cream mixture, yeast mixture, egg, and half the flour.

4. Knead: Gradually add remaining flour on low speed until a soft dough forms. Increase speed and knead for 10 minutes until smooth and elastic.

5. First Rise: Place in a greased bowl, cover, and let rise in a warm spot for 1 hour (until doubled).

6. Shape & Fill: Divide dough in half. Roll each half into a 16″ x 9″ rectangle. Spread with butter and sprinkle with cinnamon-sugar. Roll up tightly like a cinnamon roll and pinch the seams.

7. The Braid: Place the two logs on parchment. Twist them over each other to create a braid, then join the ends to form a ring. Seal the ends tightly.

8. Second Rise: Cover and let rise for 20–30 minutes.

9. Bake: Preheat oven to 350°F. Bake for 25–35 minutes until golden brown.

10. Glaze: Whisk glaze ingredients until smooth. Pour over the warm cake and immediately add colored sugar bands.

You Must Know

Technique Alert: Temperature is everything! If your water or sour cream mixture is over 115°F, you risk killing the yeast. If it’s under 100°F, the dough will take forever to rise. Use a thermometer! Pro Tip: For a truly authentic experience, hide a small plastic “King Cake Baby” inside the cake after baking but before glazing. Whoever finds it is “King” for the day and hosts the next party!

Storage Tips

• Room Temp: Best served the same day, but stores well for 2–3 days in an airtight container.

• Note: The colored sugars may “bleed” into the white icing slightly over time, but it still tastes delicious!

Ingredient Substitutions

• The Flour: All-purpose flour works fine for a softer bite, but bread flour provides a better “chew” and structure for the braid.

• The Glaze: If you don’t have cream cheese, you can use softened butter for a more traditional, sweet icing.

• The Tang: If you’re out of lemon juice, a teaspoon of apple cider vinegar in the glaze provides a similar acidic balance.

Serving Suggestions

• Traditional: Serve in thick slices with a side of Chicory Coffee.

• The Colors: Purple represents Justice, Green represents Faith, and Gold represents Power. Alternate your sprinkle bands in that order for an authentic look!

Cultural and Historical Context

Traditional king cake honors the Three Kings who visited the Christ Child on Epiphany (January 6th). In New Orleans, King Cake season lasts from Twelfth Night all the way through Mardi Gras Day. It’s more than a dessert; it’s a symbol of community, luck, and the upcoming Lenten season.

Seasonal Adaptations

• Valentine’s Day: Swap the tri-color sugars for pink and red sanding sugar and add a cream cheese and raspberry jam filling.

• Christmas: Use red and green sprinkles and add orange zest to the dough for a festive, citrusy “Yule Log” vibe.

• Easter: Use pastel purple, pink, and yellow and consider a lemon curd filling instead of cinnamon.

Perfect Occasions

• Epiphany (January 6th): The traditional day to kick off the season.

• Mardi Gras / Fat Tuesday: The ultimate grand finale for this bake.

• Office Parties: It’s the best “ice-breaker” cake—everyone wants to see who gets the baby!

• Weekend Brunch: Because it’s essentially a giant, fancy cinnamon roll, it pairs perfectly with mimosas.

Freezer Meal Conversion

• Freeze the Dough: You can freeze the dough after the first rise. Punch it down, wrap tightly in plastic, and freeze for up to 1 month. Thaw in the fridge overnight before rolling and filling.

• Freeze the Baked Cake: You can freeze the un-iced baked cake. Wrap it in foil and plastic. To serve, warm it in the oven at 300°F (150°C) for 10 minutes, then glaze fresh.

Pro Tips

• The “Windowpane” Test: To see if you’ve kneaded enough, pull a small piece of dough apart. If it stretches thin enough to see light through it without tearing, your gluten is perfectly developed!

• The Baby Secret: Never bake the plastic baby inside the cake. It can melt or release chemicals. Always tuck it into the bottom of the cake after it has cooled slightly but before you glaze it.

• Vibrant Sugars: If you can’t find the right colors, put 1/4 cup granulated sugar in a jar with 2 drops of food coloring and shake vigorously. Instant DIY sanding sugar!

FAQs About Recipes

• Why is my dough so sticky? Sour cream adds a lot of moisture. If it’s too sticky to handle after 10 minutes of kneading, add flour one tablespoon at a time until it just clears the sides of the bowl.

• Can I use a different filling? Absolutely! Cream cheese, pecan praline, and strawberry preserves are all popular authentic variations.

• What if I don’t have a dough hook? You can knead by hand on a floured surface for about 12–15 minutes. It’s a great workout!

Traditional King Cake

A classic New Orleans-style sweet bread ring, braided with cinnamon-sugar filling and finished with a zesty cream cheese icing and festive colored sugars.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 30 minutes mins

1 hour hr 30 minutes mins

Total Time 2 hours hrs 45 minutes mins

Course: Dessert

Cuisine: American

Calories: 385

Ingredients Equipment Method Notes

Ingredients

  

• Yeast Mixture: 1/4 oz active dry yeast 1 packet, 1/4 cup warm water (100°–110°F), 1/2 tbsp granulated sugar.
• Dough Base: 8 oz full-fat sour cream 2 tbsp granulated sugar, 2 tbsp unsalted butter, 1/2 tsp salt, 1 large egg (beaten).
• Flour: 3 to 3 1/2 cups bread flour or all-purpose.
• Cinnamon Filling: 1/3 cup unsalted butter softened, 1/2 cup granulated sugar, 1 1/2 tsp ground cinnamon.
• Cream Cheese Glaze: 3 cups powdered sugar 3 tbsp cream cheese (softened), 2–4 tbsp milk, 2 tbsp fresh lemon juice, 1/4 tsp vanilla extract.
• Decoration: Purple green, and gold sanding sugars (sprinkles).

Equipment

• Stand Mixer
• Saucepan
• Rolling Pin
• Sheet Pan
• Hand Mixer

Method

 

1. Activate: Stir yeast, warm water, and 1/2 tbsp sugar; let stand for 5 minutes until foamy.
2. Warm: Heat sour cream, 2 tbsp sugar, 2 tbsp butter, and salt until melted; cool to 100°–110°F.
3. Mix: Combine sour cream mixture, yeast mixture, egg, and half the flour in a stand mixer.
4. Knead: Gradually add remaining flour and knead with a dough hook for 10 minutes until smooth and elastic.
5. First Rise: Cover and let rise in a warm place for 1 hour (until doubled).
6. Fill: Divide dough in half; roll each into a 16x9" rectangle. Spread with butter and sprinkle with cinnamon-sugar.
7. Shape: Roll into logs, pinch seams, and braid the two logs together. Form into a ring and seal ends.
8. Second Rise: Cover and let rise for 20–30 minutes.
9. Bake: Bake at 350°F for 25–35 minutes until golden.
10. Finish: Whisk glaze ingredients until smooth; pour over warm cake and immediately add colored sugar bands.

Notes

1. Ensure the sour cream mixture is cooled to 110°F before adding the yeast to avoid killing the active cultures. 2. Knead the dough until it completely clears the sides of the bowl for the best structure. 3. Glaze the cake while it is still slightly warm so the icing sets smoothly and grips the sprinkles.