Mardi Gras King Cake

Name: Mardi Gras King Cake
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 2 cakes (12 servings each).
Cuisine: Cajun Bread Recipes, Cajun Recipes, Cajun Vegetarian Recipes, Comfort Food Bread Recipes, Comfort Food Desserts, Comfort Food Recipes, Comfort Food Vegetarian Recipes
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/2 cup warm water (110° to 115°); 1/2 cup warm 2% milk (110° to 115°); 1/3 cup shortening; 1/3 cup sugar; 1 teaspoon salt; 1 large egg, room temperature; 4 to 4-1/2 cups all-purpose flour; 2 cans (12-1/2 ounces each) almond cake and pastry filling; GLAZE:; 3 cups confectioners' sugar; 1/2 teaspoon vanilla extract; 3 to 4 tablespoons water; Purple, green and gold colored sugar

This frosted king cake is the highlight of our annual Mardi Gras party. If you want to hide a token inside, do so by cutting a small slit in the bottom of the baked cake…and remember to warn your guests! —Lisa Mouton, Orlando, Florida

Ingredients

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm 2% milk (110° to 115°)
1/3 cup shortening
1/3 cup sugar
1 teaspoon salt
1 large egg, room temperature
4 to 4-1/2 cups all-purpose flour
2 cans (12-1/2 ounces each) almond cake and pastry filling
GLAZE:
3 cups confectioners' sugar
1/2 teaspoon vanilla extract
3 to 4 tablespoons water
Purple, green and gold colored sugar

Directions

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 Note

This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.

Nutrition Facts

1 slice: 277 calories, 5g fat (1g saturated fat), 8mg cholesterol, 143mg sodium, 53g carbohydrate (29g sugars, 1g fiber), 4g protein.

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Reviews

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Average Rating:

Darlene

Feb 21, 2020

This has become my standby! I used an apricot/raisin/pecan filling last time. It hardly cools off before it's gone! Easy and for a yeast dough, very quick. ENJOY!
peanutsnona76

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.
mbsheeron

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
Gailsings

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!
DaphneRhyneCousineau

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!
ANNMYHRE

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.
sabrinann

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.
trishhicks

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.
xicota

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!