Lord knows there’s no shortage of King Cake around here. There’s an Original King Cake which is essentially a giant cinnamon roll rounded into a cake shape. There’s Cinnamon Roll King Cake which slices the rolls into a ring. There’s my favorite Galette des Rois Cookies that turn a traditional French King Cake into small cookies using a homemade quick puff pastry. And there will be more because Mardi Gras is about excess (and glitter and parades and throws and friends and cocktail and jambalaya and the most fun – it’s really just the most fun).
FOR THE CAKE BATTER:
unsalted butter to grease the pan
1–1/2 cups all-purpose flour
3 tablespoons granulated sugar
1/4 teaspoon kosher salt
3 teaspoons RapidRise or Instant Yeast
2/3 cup very warm milk
2 tablespoons unsalted butter, melted
2 tablespoons canola oil
1 large egg, lightly beaten
FOR THE CINNAMON MIXTURE:
3 tablespoons unsalted butter, melted
2/3 cup lightly packed light brown sugar
1–1/2 teaspoons ground cinnamon
pinch of kosher salt
FOR THE GLAZE:
1 cup powdered sugar
1 to 2 tablespoons milk
1 tablespoon butter, melted
1/2 teaspoon pure vanilla extract
purple, yellow, and green sprinkles and a plastic baby
Grease an 8-inch round cake pan with butter.
Add the dry ingredients including the yeast to the cake pan and whisk to combine.
Add the milk, melted butter, oil, and beaten egg. Whisk to combine and use a spatula to coax any flour from the corners of the pan.
Allow to batter to rest in the pan for 10 to 15 minutes. While the cake rests, make the cinnamon topping.
In a small bowl stir together brown sugar, cinnamon, melted butter, and salt until the mixture is moistened and sandy.
Top batter evenly with cinnamon mixture. Use a butter knife to swirl the cinnamon sugar into the batter. Allow to rest for 5 more minutes.
To bake the cake, place pan in a COLD oven; set temperature to 350°F; bake for 25 to 30 minutes, until lightly browned and firm in center. Allow the cake to cool for 20 minutes. Combine icing ingredients in the same bowl used to make the cinnamon mixture and drizzle over the just warm cake.
Sprinkle generously with Mardi Gras colors and tuck a little baby inside. Enjoy!
FOR THE CAKE BATTER:
unsalted butter to grease the pan
1–1/2 cups all-purpose flour
3 tablespoons granulated sugar
1/4 teaspoon kosher salt
3 teaspoons RapidRise or Instant Yeast
2/3 cup very warm milk
2 tablespoons unsalted butter, melted
2 tablespoons canola oil
1 large egg, lightly beaten
FOR THE CINNAMON MIXTURE:
3 tablespoons unsalted butter, melted
2/3 cup lightly packed light brown sugar
1–1/2 teaspoons ground cinnamon
pinch of kosher salt
FOR THE GLAZE:
1 cup powdered sugar
1 to 2 tablespoons milk
1 tablespoon butter, melted
1/2 teaspoon pure vanilla extract
purple, yellow, and green sprinkles and a plastic baby
Grease an 8-inch round cake pan with butter.
Add the dry ingredients including the yeast to the cake pan and whisk to combine.
Add the milk, melted butter, oil, and beaten egg. Whisk to combine and use a spatula to coax any flour from the corners of the pan.
Allow to batter to rest in the pan for 10 to 15 minutes. While the cake rests, make the cinnamon topping.
In a small bowl stir together brown sugar, cinnamon, melted butter, and salt until the mixture is moistened and sandy.
Top batter evenly with cinnamon mixture. Use a butter knife to swirl the cinnamon sugar into the batter. Allow to rest for 5 more minutes.
To bake the cake, place pan in a COLD oven; set temperature to 350°F; bake for 25 to 30 minutes, until lightly browned and firm in center. Allow the cake to cool for 20 minutes. Combine icing ingredients in the same bowl used to make the cinnamon mixture and drizzle over the just warm cake.
Sprinkle generously with Mardi Gras colors and tuck a little baby inside. Enjoy!
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