Fluffy King Cake made with yeast dough, cinnamon-sugar filling, lemon icing, and sparkly colored sugar. Basically, Mardi Gras in a slice.

this recipe

Let me set the scene.

It was a rainy February afternoon, and I’d just decided—out of nowhere—that I was going to bake a King Cake. I had no real plan. Just a vague memory of eating a slice in New Orleans once during a trip where we drank hurricanes and made questionable bead decisions. There was jazz playing in the background, I had flour in my hair, and I was fully winging it.

Halfway through, I realized I didn’t own a plastic baby. So I improvised and used a clean Lego man. (No regrets. He had a cape.)

The dough rose like magic. The kitchen smelled like a warm hug. I braided it clumsily, shaped it into a kind-of circle, and—true to form—burnt one edge because I got distracted watching videos of dogs in costumes. Still, when I drizzled on the lemony icing and dumped on the colored sugar? It looked like a party. A wild, slightly lopsided party. And when we sliced into it and someone got the Lego? We laughed so hard we nearly cried.

That’s when I knew. King Cake isn’t about perfection. It’s about joy. Chaos. Sweet, cinnamon-y, butter-dripping joy. And this King Cake Recipe? This is the one I keep making every year—messy, magical, and full of stories.

Why You’ll Love This King Cake Recipe?

Look, I’ve tried a few. Some store-bought versions taste like stale donuts with sprinkles. Others are just glorified cinnamon rolls pretending to be festive. But this King Cake recipe? It actually feels homemade—in that good, kind of emotional, “I can’t believe I made this” way.

The dough is soft, almost like a rich bread, but sweet enough to feel like dessert. There’s cinnamon warmth in every swirl, and a brown sugar filling that almost melts into the dough while baking. Icing? Zesty lemon with just enough sharpness to balance the sweet. And the colored sugars? You don’t just sprinkle them—you toss ’em on like you’re yelling, “Laissez les bons temps rouler!” in your pajamas.

It’s nostalgic and over-the-top. Slightly imperfect. A little unpredictable. Which honestly… kind of feels like life, doesn’t it?

Ingredient Notes:

Okay, not gonna lie, the list looks long. But don’t let that scare you off. Most of it’s stuff you probably have already. And if not, honestly… worth the grocery run.

• Yeast – I always cross my fingers when proofing yeast. It’s either “yay bubbles!” or “well, there goes my afternoon.” But when it works? Pure gold.

• All-purpose flour – Nothing fancy. I’ve tried bread flour once. It was fine. But I like the soft texture all-purpose gives.

• Egg yolks – They make the dough so rich. Like, “I need a nap after this slice” kind of rich.

• Butter – Don’t skimp. There’s butter in the dough, in the filling, and in the icing. Basically, it holds the cake (and my emotions) together.

• Spices – Cinnamon and nutmeg—classic, cozy, holiday-market-in-a-slice vibes.

• Lemon zest + juice – A little zing cuts through the sweet like a plot twist in a rom-com.

• Brown sugar – The filling’s MVP. You’ll be tempted to eat it by the spoonful. I’m not saying you should… but I’m also not judging if you do.

• Colored sugar – Purple, green, and gold. Totally optional… said no one ever. It’s the whole vibe.

• A plastic baby (or, let’s be real, whatever tiny, non-toxic trinket you’ve got) – Adds suspense. Adds chaos. Adds tradition. Just… don’t bake it in if it’s not heat-safe. Trust me.

How To Make King Cake?

Step 1: Let’s wake up the yeast.
Yeast needs a warm bath to come alive. Mix it with warm water, a splash of sugar, and some milk. Give it ten minutes and hope for bubbles. If it fizzles like a bad date, you’ll know something’s off.

Step 2: Time to whisk.
In a big bowl, mix your dry ingredients—flour, salt, cinnamon, nutmeg, lemon zest. You’ll feel like you’re already baking. Honestly, it smells insanely good.

Step 3: Creamy situation.
In a mixer, cream your butter and sugar. Add those yolks in, one by one, like you’re building suspense. The mixture will look soft and golden, and you’ll feel like you’re onto something special.

Step 4: Make it dough.
Add the dry ingredients slowly, then pour in the yeast mix. Switch to a dough hook and knead until it’s smooth and slightly elastic. Not sticking to the sides? You’re golden.

Step 5: Let it rise.
Place the dough in a greased bowl, cover it with a towel, and let it rise for a couple of hours. It should double in size. I usually clean up the kitchen here… or start rewatching Schitt’s Creek.

Step 6: Roll it out + fill it.
Roll the dough into a big ol’ rectangle. Slather it in butter, sprinkle that cinnamon-sugar magic, and hide the baby (or Lego man, no judgment). Roll it up lengthwise like a cinnamon roll and connect the ends to form a ring.

Step 7: Second rise.
Place it on a lined baking sheet. Pop a greased can or jar in the middle to help it keep its shape. Cover it and let it rise again for 45 minutes. It’s doing its thing. Let it.

Step 8: Bake.
Brush with egg white + milk for that shiny golden top. Bake at 350°F for 35–40 minutes. You want golden-brown, not “oops I forgot it in the oven” brown.

Step 9: Ice it up.
Let the cake cool completely. Seriously. Hot cake + icing = messy meltdown. Whisk together the icing, drizzle it on, and immediately throw on the sugars like you’re decorating a float in the Mardi Gras parade.

Storage Options:

King Cake doesn’t stick around in my house, but if you’ve got leftover slices? Wrap ’em tight. They’ll stay good on the counter for 2–3 days. You can refrigerate it, but let it sit out before eating again—it’s better soft.

Want to make it ahead? You totally can. Bake it, skip the icing, freeze it. Then thaw, frost, and sugar it when you’re ready to party.

Variations and Substitutions:

You’re allowed to mess with the recipe. In fact, I kind of expect it.

• Swap the filling for cream cheese + fruit jam. Instant brunch cake.

• Add pecans or walnuts if you’re feeling crunchy.

• Use rum instead of lemon juice in the icing. (Hi, New Orleans.)

• Don’t have a baby? A dried bean works. Or nothing at all. Just tell the story like it’s still in there.

• Make mini King Cakes for individual servings. More frosting per person. No one loses.

What to Serve with King Cake?

• Coffee – Always. Especially iced café au lait if you want that true Louisiana vibe.

• Jambalaya or gumbo – For the full southern feast. Sweet after savory? Heaven.

• Champagne or Prosecco – Bubbly with cake just makes sense.

• Fruit salad – Because someone at the table wants to feel healthy, right?

Frequently Asked Questions:

Can I make the dough the night before?
Yes, and it actually makes the process easier. Let it rise once, then refrigerate. Bring to room temp before rolling.

What if I don’t have the baby?
No sweat. Dried bean, coin, Lego—just clean whatever you use and maybe don’t bake it in if it melts.

Is this cake really worth all the effort?
Honestly? Yeah. Not because it’s perfect, but because it’s yours. And that’s the whole point.

This King Cake Recipe isn’t just a bake—it’s an experience. It’s flour on your jeans, a surprise in every slice, and laughter at the table when someone accidentally chomps on a plastic baby.

Make it. Share it. Laugh when it looks a little weird. That’s what makes it real.

Now you tell me—have you ever had a slice of King Cake with a hidden surprise inside? Or is this gonna be your first Mardi Gras mess? I’d love to hear how it goes.

Keep the Flavor Coming – Try These:

Creamy Pasta with Asparagus and Bacon

The Perfect Side Dish – Southern Style Green Beans and Potatoes

Easy and Flavorful Slow Cooker Olive Garden Pasta Fagioli Recipe

King Cake Recipe

A soft, buttery King Cake filled with cinnamon-sugar, finished with a bright lemon glaze and festive colored sugar. A Mardi Gras classic made from scratch with yeast dough and warm spices.

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Servings

Ingredients

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For the Cake:

• 1 tablespoon active dry yeast
• 1 cup warm water
• 1 tablespoon granulated sugar for yeast activation
• 1/2 cup warm milk approximately 110°F
• 4 3/4 cups all-purpose flour
• 2 teaspoons salt
• 1 teaspoon grated nutmeg
• 1 teaspoon ground cinnamon
• 1 teaspoon grated lemon zest
• 1/2 cup 1 stick unsalted butter, softened
• 1/2 cup granulated sugar
• 5 large egg yolks
• 1 egg white
• 1 tablespoon milk
• 1 plastic baby figurine approximately 1 inch, heat-safe if baking inside

For the Filling:

• 1/3 cup unsalted butter softened
• 1 cup packed brown sugar
• 2 1/2 tablespoons ground cinnamon

For the Lemon Icing:

• 4 cups confectioners’ sugar
• 1/2 cup 1 stick unsalted butter, softened
• 1/2 cup fresh lemon juice
• 1 1/2 teaspoons grated lemon zest
• 1 tablespoon each purple green, and gold colored sugars (for topping)

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Instructions

 

Prepare the yeast mixture.

1. In a measuring cup, combine the warm water, 1 tablespoon of granulated sugar, and the warm milk. Stir in the yeast and allow the mixture to sit for approximately 10 minutes, or until it becomes foamy.

Combine dry ingredients.

1. In a large mixing bowl, whisk together the flour, salt, grated nutmeg, cinnamon, and lemon zest. Set aside.

Cream butter and sugar.

1. Using a stand mixer fitted with the paddle attachment, cream the softened butter and the remaining 1/2 cup of granulated sugar until the mixture is light and fluffy. Beat in the egg yolks one at a time, ensuring they are fully incorporated.

Add dry and wet components.

1. Gradually add the flour mixture to the creamed butter and eggs. Once it begins to resemble coarse crumbs, pour in the yeast mixture. Mix until a dough begins to form.

Knead the dough.

1. Switch to the dough hook attachment and knead the dough on medium-low speed for 5 to 8 minutes, or until the dough is smooth and begins to pull away from the sides of the bowl. If the dough is too sticky, add additional flour one tablespoon at a time as needed.

First rise.

1. Transfer the dough to a lightly oiled bowl. Cover with plastic wrap or a clean towel, and allow it to rise in a warm area for approximately 2 hours or until it has doubled in volume.

Roll and fill the dough.

1. Punch down the dough and turn it onto a lightly floured surface. Let it rest for 10 minutes. Then roll it into a 16×21-inch rectangle. Spread the surface evenly with the softened butter. In a small bowl, mix the brown sugar and cinnamon, then sprinkle the mixture over the buttered dough. Place the plastic baby somewhere on the dough.

Shape the cake.

1. Starting from the long edge, roll the dough tightly into a cylinder. Pinch the seam to seal. Shape the dough into a ring and place it seam-side down on a parchment-lined baking sheet. Insert a greased coffee can or heat-safe jar in the center to help maintain a circular shape. Cover loosely and let it rise for an additional 45 minutes, or until puffy.

Bake.

1. Preheat the oven to 350°F (175°C). In a small bowl, whisk together the egg white and 1 tablespoon of milk. Brush the top of the risen dough with this mixture. Bake the cake for 35 to 40 minutes, or until golden brown and an internal thermometer reads 200°F to 210°F. Transfer to a wire rack and let cool completely before icing.

Prepare the icing.

1. In a mixing bowl, beat the confectioners’ sugar and softened butter until smooth. Add the lemon juice and lemon zest and mix until combined. Adjust thickness with more sugar or juice if necessary.

Decorate the cake.

1. Drizzle or pipe the lemon icing over the cooled cake. Immediately sprinkle with alternating bands of purple, green, and gold sugars. Allow the icing to set before slicing and serving.

Notes

To prepare a gluten-free version of this King Cake Recipe, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour that includes xanthan gum. Monitor the dough’s texture closely while kneading, as gluten-free doughs can be more delicate. The rise and final texture may differ slightly, but the festive spirit and flavor will remain just as delightful.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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