Nothing encapsulates the spirit of Mardi Gras better than the iconic King Cake, and this Cinnamon-Cream Cheese King Cake recipe from Louisiana Cookin takes the celebration to the next level. With its tender, buttery dough, a rich cream cheese filling, and a decadent frosting topped with vibrant sanding sugars, this recipe is a showstopper for any gathering. Whether you’re in Louisiana or just want to bring the carnival spirit to your kitchen, this King Cake recipe is sure to become a favorite.
Ingredients:
- 4½ cups bread flour, divided
- 1 (0.25-ounce) package instant yeast
- 10 ounces cream cheese, softened
- ½ cup unsalted butter
- 2 large eggs
- 2 egg yolks
- ½ tablespoon whole milk
- 1 tablespoon water
- 2 teaspoons vanilla extract
- ½ teaspoon clear vanilla extract
- 2 teaspoons ground cinnamon
- 2 ½ cup sugar
- 1 ⅔ cup confectioners’ sugar
- 2½ teaspoons kosher salt
- Garnish: colored sanding sugar
Directions:
Prepare the Filling:
- In a medium bowl, beat cream cheese at medium speed until smooth. Add confectioners’ sugar, egg yolk, cinnamon, vanilla, and salt, mixing at low speed until thoroughly combined. Set aside.
Prepare the Dough:
- In the bowl of a stand mixer, combine 2 cups flour, sugar, yeast, and salt using the paddle attachment.
- In a medium saucepan, heat water, butter, and vanilla over medium heat until the butter melts and the mixture reaches 120°-130°F. Add this warm mixture to the flour and yeast, beating at medium speed until combined. Allow to cool slightly for about 2 minutes.
- Add eggs and egg yolk, mixing at medium speed until incorporated. Gradually add the remaining flour, beating on low speed until a cohesive dough forms.
- Switch to the dough hook and knead on low speed for about 8 minutes until the dough is soft and slightly sticky.
- Transfer the dough to a lightly floured surface and shape it into a smooth round. Lightly oil a large bowl, place the dough inside, and turn to coat. Cover and let rise in a warm, draft-free place (about 75°F) until doubled in size, approximately 1 hour.
Assemble the King Cake:
- Lightly punch down the risen dough and allow it to rest for 5 minutes. Divide the dough into two equal portions.
- Roll one portion into a 24×6-inch rectangle. Spread half of the cream cheese filling over the dough, leaving a ½-inch border on one long side. Brush this border with egg wash (1 egg whisked with 1 tablespoon water). Roll the dough jelly roll-style, pinching the seam to seal. Repeat with the second portion of dough.
- Gently twist the two filled dough logs together, shaping them into a circle. Pinch the ends to seal, using additional egg wash if necessary. Transfer the shaped dough onto a parchment-lined baking sheet. Cover and let rise in a warm, draft-free spot until puffed, about 30-45 minutes.
Bake the King Cake:
- Preheat the oven to 350°F. Brush the risen dough with the remaining egg wash.
- Bake for 30-45 minutes, or until the cake is lightly golden and an instant-read thermometer inserted into the center reads 190°F. If browning too quickly, loosely cover with foil halfway through baking.
- Allow the cake to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
Frost and Garnish:
- Prepare the frosting by beating cream cheese, milk, and vanilla at medium speed until smooth. Gradually add confectioners’ sugar, mixing on low speed until the frosting reaches a spreadable consistency.
- Spread the frosting over the cooled cake and decorate with colored sanding sugar in the traditional Mardi Gras colors—purple, green, and gold.
This Cinnamon-Cream Cheese King Cake is a perfect centerpiece for Mardi Gras celebrations or any occasion that calls for a touch of festivity. The process might seem involved, but the results are well worth the effort, bringing the flavors of New Orleans into your home. With its vibrant colors and luscious layers, this cake is a delicious way to share joy and tradition with loved ones.
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