King Cake

King Cake Frosted
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sponge recipe


3/4 cup warm (approx. 105°F) milk
1/2 cup warm (approx. 105°F) water
1 tablespoon active dry yeast
1/8 teaspoon sugar
1 cup all-purpose flour


For sponge: In a bowl, combine milk, water, and sugar. Sprinkle with yeast and stir to dissolve. Set aside for 5 minutes, or until foamy. Sprinkle with flour, then, using an electric or stand mixer, beat until blended. Scrape down the sides of the bowl, cover with plastic wrap, and set aside at room temperature for 2 hours, or until bubbly.

Dough Recipe

Glaze and Sugar Recipes


Makes 2 cakes, 10 to 12 servings each.

Reader Comments

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King Cake

So, when do you add the "baby"?

But the sponge?

What do you do with the sponge? The way I'm reading this, you mix it up and set it aside and ... then what? The dough is well covered, but I have no idea what to do with the sponge.

I live in France. We have

I live in France. We have king cakes in France however they do not have this green, yellow and purple frosting. They are made with an almond filling in the center of them and are better tasting than a cake like this. They do offer a cake with dried fruit on with colors in green and red during this time too however it is not as good tasting as the one made with the almond filling. Only the ones made with almond filling have a small ceramic piece inside of them. They are not available in February. Only in January. My previous husband was Portuguese and they made a bread which was fried and rolled in powder sugar the day before Ash Wednesday and had no colors on it. I think each culture has their take on these traditions of cakes.

almond filling!

The Editors's picture

Now that’s a cake fit for royalty! Thanks for sharing your story and knowledge. Long live cake!

I was born in New Orleans

I was born in New Orleans sixty years ago and have never seen or heard of a King Cake like the one in this recipe! It sounds HORRIBLE!!! So wrong! Who made this up and why?

Hey, Gordon, Where y’at? I

The Editors's picture

Hey, Gordon, Where y’at? I know what it means to miss New Orleans, having lived there for several years, in several neighborhoods, in the 1980s. Since leaving I had seen recipes for and made several king cakes; I can not recall where this recipe came from, but it was one of the best: good tasting and not as difficult as it might appear, being a yeast dough with lengthy instructions. It was meant to evoke the spirit of the season, not ignite a flambeau. Laissez les bon temps roulez, eh?

This is a much simpler recipe

This is a much simpler recipe than the traditional NOLA recipe that I have. I wish it had been posted a little sooner as I would have made it for our church Mardi Gras auction last weekend.

Good cake, not too sweet and

Good cake, not too sweet and very easy to make!