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Classic King’s Cake

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By Elizabeth Dehn
Updated Feb 15, 2011
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Our traditional Mardi Gras cake gets your personal touch with your choice of festive and colorful toppings.

Classic King’s Cake

  • Prep Time 60 min
  • Total 2 hr 25 min
  • Servings 16
  • Ingredients 17
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Ingredients

Cake

  • 1/2 cup warm water
  • 2 envelopes quick rise active dry yeast
  • 5 cups Gold Medal™ all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon freshly grated nutmeg
  • 2 teaspoons salt
  • 1 teaspoon grated lemon peel
  • 1 teaspoon grated orange peel
  • 1/2 cup lukewarm milk
  • 3 eggs, beaten slightly
  • 4 egg yolks, beaten slightly
  • 1/2 cup plus 2 tablespoons butter, softened
  • Plastic baby figurine

Sugared Glaze

  • 1/2 cup powdered sugar
  • 3 teaspoons milk
  • 1/4 teaspoon vanilla extract
  • Purple, yellow, and green decorating sugars
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    In small bowl, sprinkle yeast over warm water to dissolve. Set aside.
  • Step 
    2
    Combine flour, sugar, nutmeg and salt in a large mixing bowl of stand mixer. Stir in lemon and orange peel. Make a well in the center and add yeast mixture, milk, beaten eggs and beaten egg yolks. Gradually fold together. Add 1/2 cup of the butter and beat using dough hook of a stand mixer on Low speed until dough forms ball.
  • Step 
    3
    Place ball on floured board and knead until smooth and elastic, adding flour if necessary. Butter the inside of a large bowl with 1 tablespoon of the butter. Place dough in bowl and turn to coat the entire surface with butter. Cover and set aside for 45 minutes, or until doubled in size.
  • Step 
    4
    Heat oven to 375°F. Brush a large baking sheet with remaining butter. Return dough to lightly floured surface, knead several times. Shape into 14 inch long roll. Place on baking sheet and form from a ring, pinching ends together.
  • Step 
    5
    Bake for 25 to 30 minutes, or until golden brown. Cool cake on a wire rack.
  • Step 
    6
    For the glaze, combine the powdered sugar, milk and vanilla in a small bowl. Stir until smooth. Once cake has cooled, drizzle icing on top using a fork. Top with colored sugars and plastic baby, if desired. Serve.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

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