Traditional New Orleans King Cake Recipe
Traditional New Orleans King Cake Recipe photo by Taste of Home
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Traditional New Orleans King Cake Recipe

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Get in on the fun of the King Cake. Hide a little toy baby in the cake and whoever finds it has one year of good luck! Rebecca Baird, Salt Lake City, Utah
TOTAL TIME: Prep: 40 min. + rising Bake: 25 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 40 min. + rising Bake: 25 min. + cooling
MAKES: 12 servings


  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 3/4 cup sugar, divided
  • 1/2 cup butter, softened
  • 1/2 cup warm 2% milk (110° to 115°)
  • 2 egg yolks
  • 1-1/4 teaspoons salt
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon ground nutmeg
  • 3-1/4 to 3-3/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 egg, beaten
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 2 teaspoons lemon juice
  • 2 to 3 tablespoons water
  • Green, purple and yellow sugars

Nutritional Facts

1 slice: 321 calories, 9g fat (5g saturated fat), 73mg cholesterol, 313mg sodium, 55g carbohydrate (28g sugars, 1g fiber), 5g protein.


  1. In a large bowl, dissolve yeast in warm water. Add 1/2 cup sugar, butter, milk, egg yolks, salt, lemon peel, nutmeg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface. Roll into a 16-in. x 10-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Cover and let rise until doubled, about 1 hour. Brush with egg.
  4. Bake at 375° for 25-30 minutes or until golden brown. Cool completely on a wire rack. For glaze, combine the confectioners' sugar, lemon juice and enough water to achieve desired consistency. Spread over cake. Sprinkle with colored sugars. Yield: 1 cake (12 slices).
Originally published as Traditional New Orleans King Cake in Taste of Home February/March 2010, p76

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NDachshund2 User ID: 4919910 189507
Reviewed Feb. 28, 2014

"This recipe is similar to one I use every year. My children absolutely love the tradition of King Cake and look forward to this once a year treat!!!!"

KimNewcomb User ID: 7695321 146105
Reviewed Feb. 28, 2014

"I also live in New Orleans ... 47 years and Mckenzies had the best King Cakes. King Cakes are traditionally a brioche bread with sprinkled sugar. Tastee Donuts has the Original King Cake recipe now. Now a days King Cakes taste like Cinnamon rolls and are stuffed with Cream Cheese and fruit filling and frosted. It takes away from the French bakery experience altogether, which is a shame.If I want an Italian Coffee cake I will go to Randazzo's. If I want a real King Cake I would find a Brioche bread braid recipe and top it with fine colored sugar and 4 candied cherries."

sweetwee314 User ID: 7084127 170142
Reviewed Jan. 12, 2013

"I live in New Orleans, and I think Randazzo's Bakery makes THE best King Cakes in town. They are a little pricey and don't sell year round, so I made this recipe to see if it would be good. This recipe is excellent! I agree with TriciaBaker that more cinnamon should be added for a stronger flavor. I added about a cup more confectioner's sugar and added a tsp of vanilla to the icing to give it more of the traditional icing I wanted. Overall, this recipe is an absolute success!"

pat o User ID: 2783563 175342
Reviewed Mar. 8, 2011

"THANK YOU for answering my question ellenhguidry."

ellenhguidry User ID: 3806286 171152
Reviewed Mar. 8, 2011

"The baby is hidden inside cake(push into cake from underside, so it won't show). Tradition says whoever finds baby provides next King cake!"

pat o User ID: 2783563 189505
Reviewed Mar. 8, 2011

"Where do you put the baby?"

TriciaBaker User ID: 3671717 190270
Reviewed Feb. 16, 2010

"I have made this 4 times. It is excellent. I do think that next time I will add more cinnamon for a stronger flavor. If using freshly grated nutmeg, double the amount called for to 1/2 tsp."

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