New Orleans Style King Cake
Alright, buckle up, buttercups, because we’re diving headfirst into the glorious, slightly chaotic world of New Orleans Style King Cake. Forget your sad, dry bundt cakes; this is a fluffy, brioche-like dream, swirled with cinnamon, slathered in frosting, and practically begging to be eaten for breakfast, lunch, and dinner. It’s Mardi Gras in edible form, a celebration on a plate, and honestly, who couldn’t use a little more celebration (and sugar) in their life right now? Plus, there’s a baby involved – a tiny plastic baby hidden inside – which means someone gets extra luck (or a near-choking hazard, depending on how you see it). You should absolutely try this because it’s ridiculously fun, surprisingly simple, and guaranteed to make you the star of any potluck (or just your own kitchen, no judgment).
Speaking of luck and near-choking hazards, the first time I made this, my youngest, Leo, was absolutely obsessed with finding “the baby.” We had a whole production: drumroll, blindfolded taste tests, the works. He finally found it in his slice, screamed with delight, and then promptly tried to swallow it whole before I could snatch it away. My husband, bless his competitive heart, then declared that since Leo found the baby, *he* (the husband) should get to eat Leo’s entire remaining piece of cake. Cue a 20-minute debate about the true spirit of Mardi Gras and whether “finders keepers” applies to both tiny plastic babies and their associated cake slices. In the end, I just ate the rest myself while they were distracted, because honestly, mama needs her sugar.
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Why You’ll Love This New Orleans Style King Cake
* Because it’s basically brioche in disguise, which means you can pretend it’s fancy while secretly just craving sugar.
* It’s a legitimate excuse to hide a tiny plastic baby in your food. Seriously, when else can you do that without getting weird looks?
* The colors! Pink, purple, and green sprinkles are a party for your eyeballs and make even the gloomiest Tuesday feel like Mardi Gras.
* It looks impressive but is secretly pretty forgiving. So, even if your dough rises a bit wonky, nobody will know once it’s covered in icing.
* It pairs perfectly with coffee, wine, or just a really strong desire for a sugar rush. No judgment here.
Time-Saving Hacks
– Store-bought crescent roll dough or frozen bread dough. Don’t tell anyone, it’s our little secret. We’re busy.
– Mix your frosting directly in the bowl you just used for the cinnamon swirl filling. One less dish to… avoid washing.
– Don’t bother with exact measurements for the sprinkles. Just dump ’em on. The more, the merrier (and the less you notice the crumbly bits).
– Use parchment paper. Seriously, it’s a life saver. If you don’t have it, just accept that you’ll be scrubbing for a while.
Serving Ideas
– Serve with a strong cup of coffee for breakfast, because cake for breakfast is a valid life choice.
– Pair with a mimosa (or three) if the kids drove you absolutely bonkers trying to find that plastic baby.
– Just slice it up and hand it out. No need for plates, fancy cutlery, or even napkins. We’re going rustic here.
– A scoop of vanilla ice cream if you’re feeling extra fancy. Or extra hungry. Whichever comes first.
What to Serve It With
Tips & Mistakes
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
Frequently Asked Questions
Remember it later
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New Orleans Style King Cake
Ingredients
Main Ingredients
- 0.5 cup granulated sugar Use extra for dusting if desired
- 1 cup whole milk Warm slightly to activate yeast
- 1 packet active dry yeast Or instant yeast
- 1 stick unsalted butter Melted
- 3 large eggs Use at room temperature
- 4 cups all-purpose flour Sifted for a light texture
- 1 tablespoon ground cinnamon Add a little extra for flavor
- 0.5 cup powdered sugar For icing
- 2 tablespoons milk For icing
Instructions
Preparation Steps
- In a small bowl, combine warm milk and yeast. Allow it to sit for 5 minutes until frothy.
- In a large bowl, whisk together melted butter, eggs, and sugar until well mixed.
- Add the yeast mixture and sifted flour, followed by cinnamon. Knead until smooth.
- Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour or until doubled in size.
- Punch down the dough and shape it into a ring or oval on a greased baking sheet.
- Preheat the oven to 350°F (175°C) and let the dough rise for another 30 minutes.
- Bake for 20-25 minutes until golden brown. Let it cool completely.
- Mix powdered sugar and milk to create a glaze, then drizzle over the cooled cake.