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Classic King’s Cake

Classic King’s Cake
  • Prep 60 min
  • Total 2 hr 25 min
  • Servings 16
Our traditional Mardi Gras cake gets your personal touch with your choice of festive and colorful toppings.
Updated February 15, 2011
Make With
Make With
Gold Medal Flour



  • 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


  • 1
    In small bowl, sprinkle yeast over warm water to dissolve. Set aside.
  • 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.
  • 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.
  • 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.
  • 5
    Bake for 25 to 30 minutes, or until golden brown. Cool cake on a wire rack.
  • 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.

  • If you don’t have quick rising yeast, double the dough rising time.
  • To make the colored sugars at home, combine food color and sugar in resealable plastic baggies and shake until blended. Use blue and red food coloring to make the purple sugar.

No nutrition information available for this recipe
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