King Cake


King Cake baby recipeTradition dictates that whoever finds the miniature plastic baby embedded in the cake is named king or queen of the party and has to bring the cake next year.


  • 1 packet (.25-ounce) active dry yeast 1/4 cup warm water (110-115 degrees) 1 teaspoon sugar
  • 1/4 cup sugar
  • 6 tablespoons unsalted butter, softened 1 cup warm milk (110-115 degrees)
  • 2 large eggs, room temperature
  • 1 teaspoon salt
  • 3 1/2 – 4 cups all-purpose flour, divided

Cinnamon Filling:

  • 1 cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1/2 cup chopped pecans
  • 1 stick unsalted butter, melted


  • 1 cup powdered sugar
  • 1-2 tablespoons milk
  • 1/2 teaspoon vanilla (clear, if available)
  • Purple, yellow and green colored sugar
  • Mini plastic baby

    Line a baking sheet with a silicone mat or parchment paper; set aside. In a large bowl, add yeast and 1 teaspoon sugar to warm water and stir gently to coat yeast. Let set to proof 5-10 minutes or until bub-bly. Add 1/4 cup sugar, butter, milk, eggs, salt and 2 cups flour; beat until smooth. Gradually add more flour until dough forms soft ball (it will be sticky). Turn dough onto floured surface and knead until dough is smooth and elastic. Form into ball and place in greased bowl, turning dough over to coat all sides. Cover with plastic wrap and let rise 45-60 minutes until dough is doubled in size. Punch dough down and turn onto lightly floured surface. Roll out into a rectangle 10-by-20 inches.

    For filling, combine brown sugar, cin-namon and pecans in a small bowl. Melt butter and stir into mixture until combined. Sprinkle over dough, leaving a half-inch border around the edges. Roll dough lengthwise, jelly-roll style, and pinch seam to seal. Place on prepared baking sheet and form a circle, pinching edges together tightly. Cover with plastic wrap and let rise 45-60 minutes or until almost double in size. About 20 minutes before rise is done, preheat oven to 350 degrees. Bake 25-35 minutes or until golden brown and then cool on a wire rack.

    For glaze, whisk together all ingredi-ents in a small bowl until smooth and you have desired consistency. Spoon onto cooled cake and top with bands of colored sugar. Before serving, gently embed the baby up underneath the bottom side of the cake. Makes 14 servings.