Food Network
Home> Recipes>
King Cake Recipe

King Cake

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (19)

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: 19

Showing 1-10 of 19

Sort by:

Newest

  • on April 06, 2013

    Flag

    First, I just want to say I have some sort of mental block around yeast: when a recipe calls for it, it's usually my que to pick a new one. As I was making this per the request of a friend, however, I nervously gave it a shot and I am so glad I did!

    I would recommend going for the full 5 cups of flour - maybe even a tad more - since this dough was pretty sticky and wouldn't form a nice dough ball without the full 5 cups. I would also recommend doubling the amount of filling but that's totally a sweet-toothed preference! Finally, I used a mason jar for the middle and it worked like a charm. Happy baking! :

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

  • on April 01, 2013

    Flag

    I am a Yankee who used to do business in NOLA. For years I have had King Cakes flown in for Mardi Gras, but this year I've been laid off and $80.00 is a bit much to spend on a cake. So I found this recipe. It is delicious! Better still, if you have done some baking in your life, Emeril's recipe really guides you through the intricacies of King Cake making. I personally would cut down on the nutmeg a bit, but that's totally personal. You also don't need a 2 lb. coffee can-- I used a 28 oz. empty can of tomatoes, and that worked fine. Thank you, Emeril!

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

  • on February 21, 2012

    Flag

    I am not from NOLA, but I have made King Cakes each year for Mardi Gras - this is one of the best recipes I have used! The dough was easy to make, I don't have a bread maker, but do own a mixer with dough hook. I did double the filling as everyone here suggested and I think that was a good idea. It's pretty addictive! I won't need to look any further for King Cake recipes, this one is it!

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

  • on February 14, 2012

    Flag

    I made this cake and not only was it great, its the BEST King Cake I've ever eaten.

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

  • on March 16, 2011

    Flag

    I suggest preheating the oven sometime into the second rise.
    The comment about confirming live yeast had good intentions but we couldn’t tell if it was frothing or not after 10 minutes.
    We had to test the yeast using a conventional method before proceeding.
    Rolling the dough out 30 inches long and 6 inches ‘wide’ made more sense since we didn’t think we had enough mass to form a 30x6 inch cylindrical form. We didn't need to use a coffee can to retain the hole since the ring was pretty big - we'll probably use 24x6 next time.
    Rather than pushing in the toy from the bottom, we placed the toy with the cream cheese filling before pinching the tube closed.
    We glazed it while it was still hot to have it dry quicker but the sprinkles had to be added immediately.
    It's very yummy and next time we will try it with 2X the filling for the cream cheese lovers in our house.

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

  • on March 08, 2011

    Flag

    I've not made King Cake before today, and although I've worked with yeast doughs before, I am very scared of them, in general. But I was very pleased with the final product, and there's not much of it left, so I guess that's a good sign. I took one person's previous suggestion and doubled the filling. It was very good! My husband said, as he ate it, "you should double the filling next time." I smiled and told him that I already had. He smiled back and said that I could triple it or quadruple it next time. I don't know about that. He's a bit of a cream cheese filling lover. What can I say? But, yes, this recipe is very good, a little time consuming, but worth it when you have the time.

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

  • on March 06, 2010

    Flag

    I have made this King Cake recipe for 10 years. I have tried many others but nione compare to this King cake - not even cakes I have had in NOLA! It is easy to make and the results are always fantastic! I make 6-10 a year to celebrate the season. It has even done double duty at a sweet bread (without the colored sugars for brunch any time of the year. Bravo to Emeril!

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

  • on February 21, 2010

    Flag

    My husband grew up in the parrishes surrounding New Orleans. Every year I make authentic NOLA dishes along with a King Cake. I've experimented with different recipies. I have found that Emeril's recipe is spot-on every time. I always make a double recipe and fill it with cream cheese and cherries. It's a hit every year. I get to introduce this delicious tradition to new folks every year!

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

  • on February 16, 2010

    Flag

    This king cake was so delicious. Just the right amount of sweetness and a joy to serve. I made my own colored sugar which saved me a few bucks. I think this will be my go to recipe every Fat Tuesday!

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

  • on February 14, 2010

    Flag

    I have made this recipe for several years and it always turns out well.

    The dough is SUPER easy to make if you use your bread machine. After the cycle finishes, roll out the dough as directed, spread on the filling, shape as directed, and let rise again in a warm place. Easy, easy, easy. I LOVE my bread machine. :

    I use a combination of one-half cake flour and one-half Southern biscuit flour (White Lily brand and this cake always turns out great. I also add a little vanilla extract to the dough. Also, I ALWAYS sift the flours.

    Sometimes, I tinker with the recipe a little. This year my younger daughter wanted a heart-shaped strawberry king cake (purists everywhere are screaming right now! I added strawberry extract to the dough and added strawberry spreadable fruit to the cream cheese filling. I also added a touch of strawberry extract to the icing. It turned out nicely.

    When I am making the more "traditional" recipe, I use lemon extract instead of the lemon zest in the dough when I have no lemons in the house. It turns out fine and I cannot taste the difference. Just go easy on the lemon extract because it is potent! I also add a little vanilla and lemon extracts to the filling and icing.

    I don't know if this recipe is "authentic" or not, but it is always a hit when I make it every year!

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

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.