Mardi Gras King Cake
Total TimePrep: 40 min. + rising Bake: 20 min. + cooling
Makes2 cakes (12 servings each)
- 1 package (1/4 ounce) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 1/2 cup warm milk (110° to 115°)
- 1/3 cup shortening
- 1/3 cup sugar
- 1 teaspoon salt
- 1 large egg
- 4 to 4-1/2 cups all-purpose flour
- 2 cans (12-1/2 ounces each) almond cake and pastry filling
- 3 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 3 to 4 tablespoons water
- Purple, green and gold colored sugar
- In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, salt, egg and 2 cups flour. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into a 16-in. x 10-in. rectangle. Spread almond filling 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. Repeat with remaining dough and filling. Cover and let rise until doubled, about 1 hour.
- Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack. For glaze, combine the confectioners' sugar, vanilla and enough water to achieve desired consistency. Spread over cooled cakes. Sprinkle with colored sugars.
Editor's NoteThis recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.
Nutrition Facts1 slice: 227 calories, 4g fat (1g saturated fat), 10mg cholesterol, 123mg sodium, 44g carbohydrate (23g sugars, 1g fiber), 3g protein.
Feb 13, 2015
This King Cake is NOT Slovenian POVETICA or Croation PROSTA POTICA !In the region I grew up in, our Slovenian and Croat great-aunts and many local women made POVETICA. It is rolled out on a sheet or cloth until it is almost paper-thin and stretched to the size of the table. Then it's filled and carefully rolled up like a jellyroll. It is quite large and MUCH more time consuming than this King Cake. Although both bear strudel-like layers, they are nothing alike.
Mar 3, 2014
Made this a few times and it's been devoured each time. It works with different fillings as well- apple and cherry seem to be the favorites
Mar 2, 2014
The best King Cake by far. The only change I would make is use 1 can of the almond cake filling. It is just too much with 2 cans. I would make it again!
Mar 8, 2012
This was wonderful. We normally get our king cakes from Gambino's bakery in New Orleans but this year I made them. I modified the recipe a bit by only using one can of almond paste split between the two cakes. I also added cream cheese spread over the almond paste. Excellent!
Feb 22, 2012
My granddaughter and I had fun making one very similar to this. I'll let you know how this one turns out.
Mar 3, 2011
This is also called Potica.....Slavic bread that is sweet enough to be called a cake. My aunt was always making this treat for us.
Feb 26, 2011
This recipe, though not anything like a "cake" (more like a pastry) was very good! I made one cake for a Mardi Gras themed birthday party and the other I took took work where it promptly disappeared! I was a little time consuming, but well worth it.I would suggest letting the icing cool a bit to thicken up some before pouring (or just make it thicker). Otherwise most of it will run off the cake. The sugar coating needs to be added quickly as well so it can adhere to the icing before the icing dries.To get the coloring in the picture, you will need a LOT of sugar.
Feb 18, 2010
This recipe was fun to prepare, and everyone enjoyed the bread. Very rich with the almond pastry filling! I'm not sure why this is called a "cake"--it is definitely a sweet bread, but no matter the name, it is a treat!
Follow along as we show you how to make these fantastic recipes from our archive.