Homemade Sourdough King Cake for Mardi Gras Recipe

Introduction

Celebrate Mardi Gras with a festive twist on a classic favorite: Homemade Sourdough King Cake. This recipe blends the tangy depth of sourdough with a sweet cinnamon filling and vibrant icing to brighten any celebration.

Ingredients

• 250 grams warm water
• 200 grams sourdough starter, active and bubbly
• 100 grams organic cane sugar
• 2 organic eggs, room temperature
• 1/2 cup unsalted butter, room temperature
• 10 grams sea salt
• 1 teaspoon vanilla extract
• 650 grams organic bread flour
• 1 cup brown sugar (for the filling)
• 4 tablespoons butter, room temperature (for the filling)
• 1 tablespoon cinnamon (for the filling)
• 1 cup powdered sugar (for icing)
• 1 teaspoon to 1 tablespoon whole milk (for icing)
• Purple, gold and green sprinkles and/or other toppings

Instructions

1. Step 1: In a small mixing bowl, combine the warm water and active sourdough starter. In a separate bowl, sift together the bread flour and sea salt.
2. Step 2: In a large mixing bowl, use a hand mixer to cream the unsalted butter, vanilla extract, and organic cane sugar until light and fluffy.
3. Step 3: Add the eggs to the butter mixture and blend well until fully incorporated.
4. Step 4: Pour in the warm water and sourdough starter mixture, mixing until smooth, with a consistency similar to pancake batter.
5. Step 5: Scrape down the sides of the bowl, then add the flour and salt mixture. Knead the dough until it forms a rough ball.
6. Step 6: Let the dough rest for one hour, then stretch and fold it into a smooth, tight ball.
7. Step 7: Cover the dough and allow it to rise at room temperature (about 78°F) for approximately 2 hours, or until it nearly doubles in size.
8. Step 8 (Optional): For a slower fermentation and better filling consistency, refrigerate the dough overnight before shaping.
9. Step 9: Prepare the cinnamon filling by mixing together the softened butter, brown sugar, and cinnamon using a hand mixer until smooth.
10. Step 10: Line a large baking pan with parchment paper and lightly dust with flour.
11. Step 11: Sprinkle flour over the risen dough, remove it from the bowl, and gently stretch it into a 15 by 10 inch rectangle on a floured surface, keeping it fluffy.
12. Step 12: Evenly spread the cinnamon filling over the dough rectangle.
13. Step 13: Roll the dough tightly along the longer side to form a long log, then transfer it to the prepared baking pan.
14. Step 14: Connect the ends of the log to form a large circle or oval shape.
15. Step 15: Let the shaped dough rise for 1 to 2 hours until puffed. If filling leaks out, baste the cake with it to keep it moist.
16. Step 16: Preheat the oven to 375°F. Bake the King Cake for 40 minutes until golden brown, basting with any leaked filling halfway through baking.
17. Step 17: Allow the cake to cool for 2 to 3 hours until it is cool to the touch.
18. Step 18: Prepare the icing by mixing powdered sugar with milk, starting with one teaspoon of milk and adding more slowly until spreadable.
19. Step 19: Drizzle or spread the icing over the cooled cake and immediately decorate with purple, gold, and green sprinkles.

Tips & Variations

• Keep an eye on the dough during rising, as the sugar accelerates fermentation compared to typical sourdough bread.
• Refrigerating the dough overnight helps control fermentation and keeps the filling from leaking during shaping.
• For a dairy-free version, substitute butter with coconut oil and use plant-based milk in the icing.
• Try adding chopped pecans or cream cheese to the filling for extra flavor and texture.

Storage

Store the King Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to one month. Reheat in a low oven or microwave briefly before serving. Icing may soften after refrigeration but will still taste delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yeast instead of sourdough starter?

Yes, you can substitute 7 grams of active dry yeast for the sourdough starter. Adjust rise times as yeast acts faster than sourdough, typically needing about 1 to 1.5 hours for the first rise.

How can I tell when the dough has properly risen?

The dough should nearly double in size and look visibly puffed and airy. When gently poked with a finger, the indentation should slowly spring back but remain slightly visible.

Homemade Sourdough King Cake for Mardi Gras Recipe

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4.9 from 61 reviews

This Homemade Sourdough King Cake is a festive Mardi Gras treat combining the tangy flavor of sourdough with a sweet cinnamon filling and colorful icing. The dough is enriched with butter and eggs, proofed carefully for a light texture, then shaped into a classic King Cake ring. Topped with a powdered sugar glaze and traditional purple, gold, and green sprinkles, this cake celebrates the carnival season with both sourdough depth and vibrant presentation.

• Author: Mila
• Prep Time: 3 hours
• Cook Time: 40 minutes
• Total Time: 6 hours
• Yield: 1 large King Cake (serves 10-12) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American, Creole

Ingredients

Scale 1x2x3x

Dough:

• 250 grams warm water
• 200 grams sourdough starter, active and bubbly
• 100 grams organic cane sugar
• 2 organic eggs, room temperature
• 1/2 cup unsalted butter, room temperature
• 10 grams sea salt
• 1 teaspoon vanilla extract
• 650 grams organic bread flour

Filling:

• 1 cup brown sugar
• 4 tablespoons butter, room temperature
• 1 tablespoon cinnamon

Icing and Decoration:

• 1 cup powdered sugar
• 1 teaspoon to 1 tablespoon whole milk
• Purple, gold, and green sprinkles and/or other toppings

Instructions

1. Monitor Dough Fermentation: Note that the dough contains sugar, which will accelerate fermentation compared to typical sourdough bread. Adjust rising times based on your kitchen temperature to ensure proper fermentation.
2. Combine Liquids and Dry Ingredients: In a small bowl, mix warm water with the active sourdough starter. Separately, sift together organic bread flour and sea salt.
3. Cream Butter, Sugar, and Vanilla: Using a hand mixer, beat the unsalted butter, organic cane sugar, and vanilla extract in a large bowl until light and fluffy.
4. Add Eggs: Incorporate the room temperature eggs into the creamed mixture, mixing thoroughly for a smooth consistency.
5. Incorporate Starter Mixture: Pour the warm water and sourdough starter mixture into the batter, blend until smooth like pancake batter.
6. Add Flour and Salt, Knead Dough: Scrape down the bowl, add the sifted flour and salt, then knead the ingredients together until a rough dough ball forms.
7. First Rest: Let the dough rest for one hour to relax the gluten structure.
8. Stretch and Fold: After resting, stretch and fold the dough into a smooth ball to build dough strength.
9. Proof Dough: Allow the dough to rise covered at room temperature (about 78°F) for approximately 2 hours or until nearly doubled in size. Longer proofing times may be required in cooler environments.
10. Optional Refrigeration: For improved flavor and easier handling, refrigerate the dough overnight. The cool temperature helps retain the filling better during shaping.
11. Prepare Cinnamon Filling: Mix brown sugar, butter, and cinnamon with a hand mixer until well combined and creamy.
12. Prepare Baking Surface: Line a large baking pan with parchment paper and sprinkle the surface with flour to prevent sticking.
13. Shape the Dough: Flour the dough lightly, transfer to a floured surface, and gently stretch into a 15×10-inch rectangle, maintaining fluffiness.
14. Spread Filling: Evenly spread the cinnamon filling over the entire surface of the dough rectangle.
15. Roll Dough: Starting with the longer edge, roll the dough tightly into a long log preserving the filling inside.
16. Form Ring: Transfer the log to the prepared pan and join ends together to form a large circular or oval King Cake shape.
17. Final Proof: Let the shaped dough rise for 1 to 2 hours at room temperature until it puffs up well. Baste any leaking filling back onto the cake with a silicone brush.
18. Bake: Preheat the oven to 375°F. Bake the cake for 40 minutes until golden brown. Halfway through, baste with leaked filling for extra moisture and gloss.
19. Cool: Allow the cake to cool for 2 to 3 hours until it is cool to the touch before preparing the icing.
20. Make Icing: Combine powdered sugar with whole milk starting with 1 teaspoon, adding more until achieving a thick but spreadable glaze.
21. Decorate: Spread or drizzle the icing over the cooled King Cake and immediately sprinkle with traditional Mardi Gras colors of purple, gold, and green sprinkles.

Notes

• The sugar in the dough speeds fermentation, so rising times will be shorter than typical sourdough breads.
• Refrigeration of the dough overnight is optional but helps retain the filling and deepen flavor.
• Handle the dough gently when stretching to maintain its airy texture.
• Use a silicone brush during baking to baste any filling leaked from the dough for better moisture and appearance.
• Allow the cake to fully cool before icing to prevent the glaze from melting.
• Adjust milk amount in the icing to reach desired thickness for drizzle or spread.

Keywords: King Cake, Sourdough, Mardi Gras, Cinnamon Filling, Holiday Cake, Festive Dessert, Homemade Bread Cake