King Cake is a Louisiana Mardi Gras tradition. It can be filled with all different flavors but the most traditional is praline. Itâs sweet with a wonderful vanilla and cinnamon flavor. The cake is commonly baked with a little plastic baby inside - whomever gets it in their slice either hosts the party next year or brings the next king cake.
Below is a recipe so you can have your own cake wherever you are.
Cream Cheese-Filled King Cake
This recipe uses bread flour, which makes for a light, airy cake. You still get tasty results with all-purpose flourâthe cake will just be more dense.
Yield: Makes 2 cakes (about 18 servings each)
From Southern Living
Ingredients
1 (16-ounce) container sour cream
1/3 cup sugar
Âź cup butter
1 teaspoon salt
2 (Âź-ounce) envelopes active dry yeast
½ cup warm water (100° to 110°)
1 tablespoon sugar
2 large eggs, lightly beaten
6 to 6 ½ cups bread flour*
ž cup sugar
2 (8-ounce) packages cream cheese, softened
1 large egg
2 teaspoons vanilla extract
Creamy Glaze
Purple-, green-, and gold-tinted sparkling sugar sprinkles
Preparation
Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.
Stir together yeast, ½ cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.
Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 ½ cups) until a soft dough forms.
Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.
Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Beat ž cup sugar, cream cheese, 1 egg, and vanilla at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders.
Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.
Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.
Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.
*6 to 6 ½ cups all-purpose flour may be substituted.
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