Winter on the farm often feels long, with gray skies and dormant fields, but the kitchen is where we keep the warmth alive. There is something deeply grounding about working with a rich yeast dough while the wind howls outside—it brings a sense of life and anticipation back into the home. Baking this King Cake has become my favorite way to welcome the first whispers of spring, turning a simple afternoon into a festive celebration of color and spice.
This recipe features a tender, brioche-style sweet dough spiced with a hint of fresh nutmeg and filled with a classic mixture of brown sugar, cinnamon, and pecans. Dressed in the traditional purple, green, and gold, it is a rustic take on the Mardi Gras classic that tastes as honest as it looks. It is perfect for sharing with friends and family over a hot cup of strong coffee.
A Festive Farmhouse Tradition
You will love this recipe because it balances the rich, buttery texture of a brioche with the earthy warmth of cinnamon and toasted pecans. Unlike store-bought versions that can be dry, this homemade cake remains soft and tender thanks to the milk and butter in the dough. It is a hands-on bake that celebrates the joy of making something special from scratch. plus, the fun of hiding the plastic baby adds a layer of excitement to every slice.
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King Cake
- Total Time: 3 hours 15 mins
- Yield: 2 cakes (20 servings)
- Diet: Vegetarian
Description
A festive and traditional Mardi Gras centerpiece, this King Cake features a tender, buttery brioche-style dough filled with a sweet mixture of cinnamon, pecans, and raisins. Finished with a simple glaze and iconic colored sugars, it brings the warmth and celebration of the season straight to your farmhouse kitchen.
Ingredients
- 1 cup whole milk
- 1/2 cup unsalted butter, softened
- 1/2 cup warm water (110°F)
- 1 package (2 1/4 tsp) active dry yeast
- 1/2 cup plus 1 tablespoon granulated sugar, divided
- 2 large eggs
- 1 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
- 5 to 6 cups all-purpose flour
- 1/2 cup light brown sugar
- 1/2 cup chopped pecans
- 1/2 cup raisins
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- 2 tablespoons butter, melted
- 2 cups confectioners’ sugar
- 2 to 3 tablespoons water
- Purple, green, and gold sanding sugars
- Small plastic baby
Instructions
- In a small saucepan, heat the milk until steaming, then stir in 1/2 cup butter until melted; set aside to cool to room temperature.
- In a large mixing bowl, whisk together the warm water, yeast, and 1 tablespoon of granulated sugar; let sit for about 10 minutes until foamy.
- Whisk the cooled milk mixture, eggs, salt, nutmeg, and the remaining granulated sugar into the yeast mixture.
- Gradually add the flour one cup at a time, beating until a dough forms.
- Turn the dough out onto a floured surface and knead for 8 to 10 minutes until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1.5 hours or until doubled in size.
- Punch down the dough and divide it into two equal portions; roll each half into a large rectangle.
- Combine the brown sugar, pecans, 2 tablespoons flour, raisins, cinnamon, and melted butter in a small bowl; sprinkle the mixture evenly over the rectangles.
- Roll each rectangle tightly into a log, pinch the ends together to form a ring, and place on a parchment-lined baking sheet.
- Snip small vents into the dough with scissors and let the rings rise for 30 to 45 minutes until doubled.
- Bake at 375°F (190°C) for 25 minutes until golden brown; insert a plastic baby into the bottom of the warm cakes.
- Whisk together confectioners’ sugar and water to create a glaze, pour over the cakes, and immediately decorate with colored sanding sugars.
Notes
When preparing the yeast, ensure the water temperature is between 105°F and 115°F; water that is too hot will kill the yeast, while water that is too cool will not activate it properly. If you do not have a warm spot for rising, you can use your oven by turning it on to the lowest setting for one minute, then turning it off before placing the dough inside.
- Prep Time: 40 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Simple Pantry Staples
To make this King Cake, you need fresh, wholesome ingredients that you likely already have in your farmhouse pantry. Quality matters here, so choose the best you can find.
- Yeast: Active dry yeast is the engine of this dough; ensure it is fresh so your cake rises high and light.
- Whole Milk & Butter: These provide the fat needed for a tender, soft crumb. I prefer using whole milk for richness.
- Farm-Fresh Eggs: They add structure and color to the dough.
- Fresh Nutmeg: Grating your own nutmeg adds a subtle, spicy floral note that ground nutmeg just can’t match.
- The Filling: A mix of light brown sugar, chopped pecans, and raisins creates a sweet, nutty center that caramelizes beautifully.
- Decoration: You will need confectioners’ sugar for the glaze and purple, green, and gold sanding sugars for that signature finish.
How to Make It
Step 1: Activate the Yeast
Heat the milk in a small saucepan until it steams and bubbles slightly, then stir in the butter until melted. Let this cool to room temperature. Meanwhile, in a large bowl, whisk the warm water, yeast, and a tablespoon of sugar. Let it stand until it gets nice and foamy, which takes about 10 minutes.
Step 2: Mix the Dough
Whisk the cooled milk mixture, eggs, salt, nutmeg, and the remaining sugar into the yeast mixture. gradually beat in the flour, one cup at a time. When the dough starts to come together, switch to kneading. You want a smooth, elastic dough that feels alive under your hands—this usually takes 8 to 10 minutes on a floured surface.
Step 3: The First Rise
Place the dough in a lightly oiled bowl, turning it once to coat. Cover it with a damp cloth or plastic wrap and find a warm, draft-free spot. Let it rise until it has doubled in volume, which should take about an hour and a half.
Step 4: Shape and Fill
Punch down the risen dough and divide it in half. Roll each half into a rectangle. Mix your filling ingredients—brown sugar, pecans, flour, raisins, cinnamon, and melted butter—until crumbly. Sprinkle this evenly over the dough rectangles, pressing it in gently.
Step 5: Form the Rings
Roll each rectangle up tightly into a log, starting from the long edge. Pinch the ends together to form oval rings and place them seam-side down on a parchment-lined baking sheet. Use scissors to snip small cuts into the rings to let steam escape.
Step 6: Bake and Glaze
Let the rings rise again until doubled, about 30 to 45 minutes. Bake at 375°F (190°C) for about 25 minutes until golden brown. Once out of the oven, push a plastic baby into the bottom of each cake. Whisk together the confectioners’ sugar and water to make a glaze, pour it over the warm cakes, and immediately sprinkle with colored sugars.
Christine’s Secrets for Success
- Watch the Temperature: Be careful not to overheat the milk. If it is too hot when you add it to the yeast, it can kill the yeast and stop your dough from rising. It should feel warm, not hot, to the touch.
- Rustic Texture: Don’t worry if a little filling leaks out during baking; that caramelized sugar adds a lovely crunch and rustic charm to the final loaf.
- Mastering Yeast: If you are new to yeast baking, think of it like our vintage cake recipes—it requires patience and a gentle touch. Let the dough dictate the timing rather than the clock; if your kitchen is cool, it might need more time to rise.
- Storage: This cake is best eaten fresh, but it stays moist for a couple of days if wrapped tightly. The glaze seals in the moisture effectively.
Seasonal & Rustic Twists
- Fruit Fillings: While this recipe uses raisins and pecans, you can easily swap them for dried cranberries or chopped apples for a different seasonal flavor.
- Cream Cheese: For a richer filling, beat 8 ounces of cream cheese with an egg and some sugar, then spread it on the dough before rolling.
- Color Play: We use traditional Mardi Gras colors here, but you can adapt the sanding sugar for any occasion. If you enjoy vibrant desserts, you might like the natural hues in our purple cake for inspiration.
- Different Styles: There are many ways to make this classic. For example, House of Nash Eats has a King Cake recipe that offers another wonderful perspective on this tradition.
Sharing the Celebration
This cake is best served warm, sliced thick, and accompanied by a steaming mug of chicory coffee or hot chocolate. The rustic presentation of the ring shape makes it a beautiful centerpiece for a brunch table. If you are hosting a larger gathering, consider pairing it with other breakfast favorites; our blueberry coffee cake is another crowd-pleaser that complements the sweet spices of the King Cake perfectly.
Bringing It All Together
Baking a King Cake is about more than just the dessert; it is about participating in a season of joy and community. Whether you find the plastic baby or not, the real prize is the time spent sharing this handmade treat with the people you love. If you are planning a full party menu, visit our celebration design studio for more ideas on how to make your gathering special.
Don’t forget to share your rustic creations with us! Tag us on Pinterest, Instagram, Facebook, or Twitter. Happy baking!
