Published Jun 19th
Prep 20m Cook 15m Additional 2h 50m Ready In 2h 85m
Servings 1 cake Calories 314.6

Hey y’all, I came up with a non-traditional way to make a very traditional cake, and just in time for Mardi Gras. Laissez le bon temps rouler!

Recipe Ingredients

  • ¼ cup warm water (100 to 110 degrees F/40 to 45 degrees C), or as needed
  • ½ teaspoon salt
  • 2 tablespoons softened butter
  • 1 egg, slightly beaten
  • 1 cup sour cream
  • 3 ½ tablespoons white sugar
  • 3 ½ cups all-purpose flour, or as needed
  • 2 ½ teaspoons active dry yeast
  • ¼ cup white sugar
  • 1 teaspoon ground cinnamon
  • 2 ½ tablespoons melted butter
  • ½ cup chopped pecans
  • 1 ½ cups confectioners' sugar
  • 1 ½ tablespoons melted butter
  • ⅓ teaspoon vanilla extract
  • 2 tablespoons milk, or as needed
  • 1 tablespoon purple colored sugar, or as needed
  • 1 tablespoon green colored sugar, or as needed
  • 1 tablespoon yellow colored sugar, or as needed

Cooking Directions

  1. 1 Place the warm water, salt, softened butter, egg, sour cream, 3 1/2 tablespoons of sugar, flour, and yeast into a bread machine in the order recommended by the manufacturer, select the dough cycle, and start the machine. Check the dough after about 5 minutes of mixing, and add 1 to 2 more tablespoons of water or flour if the dough is too dry or wet.
  2. 2 Mix 1/4 cup of sugar, the cinnamon, 2 1/2 tablespoons of melted butter together in a bowl. Grease a baking sheet, and set aside.
  3. 3 When the dough cycle is finished, remove the dough and roll out to a 10x28-inch rectangle on a floured surface. Spread the cinnamon-butter mixture over the dough, and sprinkle on an even layer of pecans. Pick up one of the long edges, and roll the dough into a 28-inch long log.
  4. 4 Place the rolled dough onto the prepared baking sheet, seam side down, and form the dough into a ring. Moisten the ends of the dough with a little water; pinch the two ends together to seal. Cover the dough ring with a cloth or greased plastic wrap, and let rise in a warm place until doubled in size, about 30 minutes.
  5. 5 Preheat oven to 375 degrees F (190 degrees C).
  6. 6 Bake the cake in the preheated oven until the top is golden brown, about 15 minutes.
  7. 7 Mix the confectioners' sugar, 1 1/2 tablespoons of melted butter, vanilla extract, and just enough milk to make a smooth but not thin glaze.
  8. 8 Remove the cake from the oven, and cool for about 10 minutes on a wire rack. While the cake is still warm, spoon the glaze onto the cake, allowing drips of glaze to dribble down the sides of the cake. Immediately sprinkle the cake with alternating bands of purple, green, and yellow colored sugar. Allow the cake to cool completely before serving.

Nutrition Facts

  • Calories 314.6
  • Carbohydrate 47.8 g
  • Cholesterol 33.8 mg
  • Fat 11.9 g
  • Fiber 1.5 g
  • Protein 5 g
  • Saturated Fat 5.7 g
  • Sodium 134 mg
  • Sugar 22.4 g


  1. I have made this cake twice so far. Everyone I have shared it with absolutely loved it. Some even thought it was better than a bakery King Cake. Making another one tonight can't wait! Thank you for such an easy and delicious recipe!
  2. OUTSTANDING! I wish I could give it more than 5 stars!! I had never made a King cake before. This was so easy using the bread machine. I was amazed at the ease of handling the dough once it was done. I replaced the chopped pecans with raisins I had plumped and doubled the filling - Read more ...
  3. OK while I must agree with reviewers who detest people who rate after totally changing a recipe I do understand the reasons folks do this. You may follow most of a recipe but want to share your own adaptions. That being said... This recipe is to die for!! I made the dough as written with - Read more ...
  4. PERFECT! This was so fun and easy to make that I can't believe that I waited this long to try it. The only thing I did differently was to double the filling (I like LOTS) and use brown sugar in the filling instead of white (I was running low). The dough was a dream to - Read more ...
  5. Made it for a Mardi Gras Parade party. Got excellent and delicious comments from all attendees who ate a piece. Followed the pasrty directions as written. My filling was different. Did 8 ounces softened cream cheese 1/2 cup confectioners sugar and 1/2 cup chopped pecans. Mixed all well together and placed it as the king - Read more ...
  6. Living near New Orleans and having access to so many bakeries with King Cake I have to say this just isn't quite right. I would cut the icing in half to begin with. There was too much making the cake too sweet. But something was missing in the cake flavor itself. While my daughter did - Read more ...
  7. I baked two King Cakes for Mardi Gras this year. One was from this recipe. People thought they were from a bakery (first plus) but people absolutely raved about this one. One coworker told me this was the best cake she had ever eaten. I will definitely make this again. It's so convenient too to - Read more ...
  8. This was my first time using a bread machine and the result was fantastic! I doubled the amount of filling and substituted brown sugar instead of white sugar (for the filling only) but other than that I followed the recipe exactly and it came out fabulously!
  9. I brought this to a Carnival brunch today and it was a big hit! This recipe was so easy and tasted great! The only changes I made were to the filling. I mixed 8 oz of cream cheese with 1/2 c. of brown sugar and it turned out really well. Powdered sugar would probably be - Read more ...

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