Food Network
Home> Recipes> Baking> Cakes>
King Cake Recipe

King Cake

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (16)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 16

Showing 1-10 of 16

Sort by:

Newest

  • on February 25, 2013

    Flag

    Loved it and took the advice from one of the reviews & added a 1/2 lb of cream cheese to the filling and doubled the filling.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 22, 2012

    Flag

    great recipe. The cake comes out perfect, with a nice crispy crust. I doubled the filling as others recommended, and I kneaded in a half pound of cream cheese in the filling as well. Everyone was moaning over it...there were plenty of kisses for the chef after this one...

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 21, 2012

    Flag

    This was perfect as is. My colleages have devoured it. I have never used a bean before but I used a large dried lima aund it was easy to identify. This was more convenient than trying to find a plastic baby.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 20, 2012

    Flag

    Excellent! A wonderful dough to work with and to eat. A very airy, light dough. I baked it for 35 minutes and it was cooked through and too dark. Next time I would bake it for 35 minutes and tent it with foil during the last 10 minutes. I didn't double the filling and it was fine. Using the food processor worked out. I actually liked this method better as opposed to using the Kitchen Aid mixer.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 19, 2012

    Flag

    This is very good recipe. BTW, I bake King Cake every year for many years and have never had a baby melt.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 12, 2011

    Flag

    Oh My Goodness was this cake/bread GOOD or what!!! I dont think I'll be able to wait till next year to make it again. Got lots of compliments.
    I followed it as close as I could. Used a Food Processor and realized I should have used my KitchenAid. Used Brandy instead of Bourbon and used ground Nutmeg instead of fresh. This filling might not be authentic but it was out-of-control good. I did use WARM milk for the yeast and doubled the filling as others here recommended. And I'm glad I did.
    Try this recipe, you won't regret it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 08, 2011

    Flag

    I thought this king cake was very good! I have been making king cakes for a couple years now since my best friend is from NOLA and doesn't get to make it home very often. I have not had a traditional New Orleans king cake but these are good.

    One alteration I made was that I only cooked it for 30 minutes. My oven doesn't usually run hot but at 30 minutes it was done.

    Also I am confused why people are so upset about the filling. I watched a special about a bakery in NOLA that specializes in King Cakes and they showed a plethora of filling options. I think the filling is an opportunity to make it your own. I did omit the raisins but otherwise I followed the recipe to the letter.

    Happy Mardi Gras!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 11, 2010

    Flag

    I made this for a Mardi Gras party, and it came out delicious. The dough was very simple to make and was tender, flaky, and slightly chewy. The filling was also fantastic. I did not have bourbon, so I used Jack Daniels whiskey instead, which worked fine. I omitted the raisins after reading many complaints about them being an inauthentic addition. Next time I will double the filling because it was skimpy on the filling to begin with and some of it also leaked out during cooking.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 20, 2010

    Flag

    I have been working on this cake for two days now but everything seems to be perfect. The recipe is spot on. The only tweak I made to it was using a tangerine rind instead of an orange rind for the filling and I added the half the juice of the tangerine to the filling to sweeten it and balance out the strong bourbon flavor. I recommend it strongly. The dough recipe is very easy to work with. Thanks! Time to party!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 13, 2010

    Flag

    my mom has a mardi gras party every year and we order these cakes with the babys on the bottom made by people that know what there doing and i do like your cooking but this may not be one of your best....

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.