If you have followed me for a while, you should know that my husband was born & raised in New Orleans, and he KNOWS what it means to miss New Orleans. We love to visit the city, we love going to Mardi Gras, and we especially love dining out and enjoying the cultural aspects of that amazing, historic city. An integral part of New Orleans culture is Mardi Gras, and if you haven’t been to an Uptown parade, it’s not the Mardi Gras that you are thinking of… the whole season is built around two religious dates the first being January 6th—The Epiphany or 3 Kings Day—when the three Magi found Jesus in the manger; the Mardi Gras season ends on the Tuesday before Ash Wednesday, which is the start of Lent and this date changes based on the vernal equinox.

While popular culture makes Mardi Gras out to be a day or two of debauchery, it is an entire social calendar in New Orleans built around social clubs, neighborhoods, service projects, schools, and involves practically every facet of the city and living there. It is deeply rooted in tradition, and truly has a different meaning for nearly every family that lives there. Even the side of the street you stand on for the parades has meaning to New Orleanians! There is always a lot of food during Mardi Gras, but one of the most important staples is the King Cake.

For years I have been trying to perfect a Manny Randazzo’s-style cream cheese filled cream cake. I have utilized several different dough recipes, never finding any of them quite perfect. Last year my friend Stacey Ballis shared her grandmother’s dough recipe with me, and after a few adaptations… I have finally nailed it!

Gabbie’s Perfect NOLA King Cake

3/4 c. 2% milk heated to 120 degrees in the microwave
4 1/4 tsp. Red Star Quick Rise Yeast (equivalent to nearly 2 packets)
2 c. bread flour
2 c. all-purpose flour, plus more on hand for rolling out the dough
2 large eggs, room temperature
1/2 c. sugar
1 tbsp. vanilla
1/4 tsp. salt
1/8 tsp. nutmeg
1 stick salted butter, softened, cut into 2 halves and each half diced into small pieces

Microwave the milk for 30 seconds in a pyrex and temp it, continue to microwave at 10 second increments until it temps at 115-120 degrees. Bloom the yeast for 5 minutes in the warm milk. While the yeast is blooming measure out all your dry ingredients, and whisk together.

It is very useful to use a Kitchen Aid mixer or similar mixer with a dough hook. Pour your milk into the mixing bowl, add the dry ingredients on top, then the eggs, vanilla, and half of the butter in small pieces. Mix together with the dough hook on the lowest setting for 3-4 minutes. Once all the flour is incorporated, increase the speed to medium high and add the remaining butter. Let it blend for another 2 minutes and then unload the dough onto a floured surface. Knead the dough for a few minutes until it gets firmer, and then place it back into the mixing bowl, and let it rest for 45 minutes in the fridge.

Preheat your oven to 350 degrees so that the kitchen starts to warm up—you need a hot kitchen for this! For one large king cake roll out the dough on a large flour-dusted surface until it is about 3/4 cm. thick and about 14-18x26-30inches.

Cinnamon Sugar Filling

I don’t quite use all the filling, but you can! Beware, sometimes it can ooze out. When I use less this doesn’t happen.

1 stick butter softened
1/2 c. brown sugar
1.5 tsps. cinnamon

Orient your rectangle of dough so that the long side is running perpendicular to your body. Spread the softened butter over the whole rolled out surface leaving two inches bare at the top, this is where the dough will seal.

On the top two thirds for the buttered area of the rectangle, sprinkle the 1/2 cup of brown sugar and the 1.5 teaspoons of cinnamon

Cream Cheese Filling

1 package of cream cheese of softened
1 tbsp. of vanilla
2/3 c. of powdered sugar

Mix these ingredients together and spread the cream cheese mixture over the bottom third of the rectangle. Tightly roll the dough rectangle up from the bottom, along the cream cheese coated width to create a long log. Pinch the dough together to seal the seam, and being gently twist the log to create a spiral. Form it into a circle and tuck the two ends under cake.

Place on a pan lined with a silicone baking sheet or a piece of parchment paper. Top with a clean kitchen towel, and let rise for 1.5-2 hours, until it has visibly grown in size. I usually set it on top of my stove so the warmth from the oven can help the dough proof.

Bake at 350 for 30 minutes or until golden brown.

After the cake has rested for 40 minutes, move to the container that you will store it in. I link the pan with a lid, which I love, below.

Ice the cake after it has cooled for at least an hour, but is still ever so slightly warm to the touch. You want it to be just warm enough that the (admittedly) finicky icing will start to melt down the edges but not become too a thin glaze.

King Cake Icing

2 tbsp. Karo Syrup
1 tbsp. whole milk
1 tsp. vanilla
1.5 c. confectioners sugar
1/2 stick of butter melted

Whisk together Karo syrup, milk, and vanilla. Add the confectioners sugar and whip into a smooth but stiff paste. If you cannot move the whisk, slowly add a teaspoon or two of milk until it you can just create a smooth paste. After it is thoroughly combined, very slowly add the melted butter making sure to pause and fully incorporate the mixture. When the cake has cooled enough, use a spatula to spread big chunks of icing down the center. It will melt a little down the sides. Once you have iced add a pattern of purple, green, and gold colored sanding sugar—alternating each color around the cake in order. Store in an air tight container, I use this one because it has a lid. I like to make my king cake at night, and eat it the next morning. This lets the icing soak into the cake, and really softens the whole thing. Just like Manny Randazzo’s

If you are looking for something easier, try my King Cake Pound Cake!

The Perfect New Orleans-Style Cream Cheese Filled King Cake