King Cake
- 30m Prep Time
- 30m Cook Time
- 4h Ready In
A sweet, yeasted cake filled with brown sugar, pecans, and cinnamon, then topped with colorful sparkling sugars. Traditionally served during Mardi Gras.
Ingredients
- 237 ml half-and-half
- 59.1 ml unsalted butter
- 158 ml warm water
- 2 active dry yeast
- 118 ml granulated sugar
- 2 large eggs
- 7.39 ml kosher salt
- 1.23 ml ground nutmeg
- 1.3 L all-purpose flour
- vegetable oil for greasing
- 237 ml packed light brown sugar
- 158 ml chopped pecans
- 118 ml all-purpose flour
- 14.8 ml ground cinnamon
- 2.46 ml ground nutmeg
- 118 ml unsalted butter melted
- 237 ml powdered sugar
- 14.8 ml half-and-half
- 2.46 ml vanilla extract
- green sparkling sugar
- yellow sparkling sugar
- purple sparkling sugar
Nutrition (per serving, estimated)
Estimated based off 18 of 22 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 68.3 mg
- Iron: 3.43 mg
- Magnesium: 27.4 mg
- Phosphorus: 131 mg
- Potassium: 164 mg
- Zinc: 1 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml half-and-half
- 59.1 ml unsalted butter
- 158 ml warm water
- 2 active dry yeast
- 118 ml granulated sugar
- 2 large eggs
- 7.39 ml kosher salt
- 1.23 ml ground nutmeg
- 1.3 L all-purpose flour
- 237 ml packed light brown sugar
- 158 ml chopped pecans
- 118 ml all-purpose flour
- 14.8 ml ground cinnamon
- 2.46 ml ground nutmeg
- 237 ml powdered sugar
- 14.8 ml half-and-half
- 2.46 ml vanilla extract
- green sparkling sugar
- yellow sparkling sugar
- purple sparkling sugar
Prepare
- vegetable oil, for greasing
- Melt 118 ml unsalted butter
Let's Cook
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Step 1.
In a saucepan over medium-high heat, simmer the half-and-half for 5 minutes. Remove from heat, stir in the butter, and let cool to room temperature.
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Step 2.
In a large bowl, combine the warm water, yeast, and 1 tablespoon of the granulated sugar. Stir until dissolved, then let sit until foamy, about 10 minutes.
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Step 3.
Pour the cooled half-and-half mixture into the yeast mixture and stir. Add the eggs, remaining granulated sugar, salt, and nutmeg, and mix to incorporate. Gradually add the flour, 1 cup at a time, mixing after each addition, until a dough forms.
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Step 4.
Using a handheld mixer with the dough hook attachment, knead the dough for 10 minutes. Transfer to a lightly oiled bowl, cover with a kitchen towel, and let rest in a warm, draft-free place for 2 hours.
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Step 5.
Grease a large baking sheet and set aside.
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Step 6.
While the dough rests, make the filling: In a bowl, whisk together the brown sugar, chopped pecans, flour, cinnamon, and nutmeg. Add the melted butter and whisk until well combined. Set aside.
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Step 7.
After 2 hours, punch down the dough and knead on a lightly floured surface for 3 to 5 minutes. Roll the dough into a large triangle, then spread the filling evenly over the surface. Roll up the dough like a jelly roll starting from the long side, then bring the ends together to form a circle and pinch the ends together to seal.
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Step 8.
Transfer the shaped dough to the prepared baking sheet, cover with a kitchen towel, and let rise for about 1 hour.
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Step 9.
Preheat the oven to 375°F.
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Step 10.
Remove the towel and bake the cake for 25 to 30 minutes, until golden. Remove from the oven and let cool on the baking sheet.
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Step 11.
While the cake cools, make the icing: In a small bowl, combine the powdered sugar, half-and-half, and vanilla. Mix until smooth.
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Step 12.
Drizzle the icing over the cooled cake, then decorate with green, yellow, and purple sparkling sugars. Let sit for at least 1 hour before serving.