Recipe courtesy of Heather Baucum

King's Cake

Save Recipe
  • Level: Intermediate
  • Total: 3 hr 30 min
  • Prep: 1 hr
  • Inactive: 2 hr
  • Cook: 30 min
  • Yield: 2 King's cakes
Share This Recipe


1 stick butter

2/3 cup milk

1/2 cup sugar

2 teaspoons salt

4 teaspoons dry yeast

1/3 cup warm water

4 eggs

6 cups all-purpose flour 

Cream Cheese Filling:

8 ounces cream cheese, room temperature

Pinch salt

1 cup sugar (confectioners' variety preferred)

5 tablespoons all-purpose flour

1 lemon, juiced

1/8 teaspoon vanilla

2 eggs

1 can cherry pie filling

1 can blueberry pie filling

2 plastic babies

Glaze, recipe follows

Colored sugar, recipe follows


 2 cups sugar, confectioners' variety preferred

 1/4 cup butter, softened 

Yellow food coloring (Power)

 Purple food coloring (Justice)

 Green food coloring (Faith)

Colored Sugar:

 1 1/2 cups sugar

 Yellow food coloring (Power)

 Purple food coloring (Justice)

 Green food coloring (Faith)


  1. In a saucepan, melt butter, milk, 1/3 cup sugar, and salt. Let cool to lukewarm. 
  2. In a large bowl combine 2 tablespoons sugar, yeast, and water. Let stand until foaming appears, about 5 to 10 minutes. Beat eggs into yeast, and add milk mixture. Stir in 5 cups of the flour, 1/2 cup at a time. Use reserved cup of flour for kneading surface. 
  3. Knead dough until smooth, about 5 to 10 minutes. It will probably take the whole cup of reserved flour. 
  4. Place in large bowl greased with nonstick spray, turn once to grease the top, cover and let rise in a warm place until doubled in size, about 1 1/2 to 2 hours. 

Cream Cheese Filling:

  1. Beat together the cream cheese, salt, sugar, flour, lemon juice, vanilla, and eggs until smooth. Set aside.
  2. On flat surface, punch down dough and divide in half. Turn 1 portion of dough out onto a lightly floured surface and roll to a 28 by 10-inch rectangle. Do not roll too thin. 
  3. Spread half of the cream cheese filling lengthwise down the dough. Spread 1/2 of each pie filling on top of the cream cheese mixture. Place 1 baby anywhere in the filling. 
  4. Roll dough, starting at the long side. Gently place dough roll seam side down on a lightly greased baking sheet. Bring ends of dough together to form a circle. Tuck 1 end inside the other, moisten with water and pinch edges together to seal. Cover, and let rise in a warm place until doubled in size, about 1 hour. 
  5. Preheat oven to 350 degrees F, and bake for 20 minutes or until golden brown. 
  6. Repeat directions with other half of ingredients. 
  7. On a serving plate, ice the cake one strip at a time from center of ring to outside. Each stripe should be about 2 inches wide. Spread colored icing on cake and sprinkle colored sugar over icing. Repeat with each color of icing and sugar until entire cake is covered in icing and sugar toping. 
  8. Have a great Mardi Gras! "Laissez les bon temps rouler."


  1.  In a bowl, combine sugar and butter, and stir until mixture is smooth. Separate mixture into 3 containers, and add food coloring. Mix until desired color is reached.

Colored Sugar:

  1.  In 3 lidded containers, add 1/2 cup of sugar in each, and add 1 food coloring to each container, cover, and shake vigorously.