Cream Cheese King Cake


Major Key: King cake is basically brioche dough baked up like a cake.  Make sure your yeast is active and that you give enough time to let the dough rise.  Sometimes I throw a few tablespoons of alcohol into my filling and/or glaze.  Especially when it's Fat Tuesday or Wednesday or any day that ends with D-A-Y!


  • 16 oz sour cream
  • 4 tbsp butter
  • 1 tsp salt
  • 1/3 cup granulated sugar
  • 2 tbsp active dry yeast
  • 1/2 cup water (warm)
  • 1 tbsp granulated sugar
  • 2 eggs
  • 6 3/4 cup bread flour
  • 16 oz cream cheese
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tsp Tastic spice sweet*
  • 2 tsp vanilla extract
  • 1 egg
  • 1 cup pecans (finely chopped)
  • 3 cups powdered sugar
  • 3 tbsp butter (melted)
  • 2 tsp vanilla extract
  • 3-4 tbsp milk
  • 3-4 tbsp purple sugar sprinkles
  • 3-4 tbsp green sugar sprinkles
  • 3-4 tbsp yellow sugar sprinkles
  • A baby or two

Recommended Equipment

  • Saucepan - medium
  • Measuring cup
  • Stand mixer
  • Wire Rack
  • Mixing bowls


  • Combine the sour cream, butter, salt, and 1/3 cup of sugar in a saucepan over medium-low heat
  • Cook for about 5 minutes, stirring until the butter melts and sour cream is no longer lumpy
  • Remove from the heat and allow it to cool to a temperature of about 100F-110F
  • Meanwhile, in a glass measuring cup, stir together the yeast, water, and 1 tbsp of sugar
  • Let it stand for 5 minutes
  • In the bowl of a stand mixer, combine the sour cream mixture, yeast mixture, 2 eggs, and 2 cups of bread flour
  • Use the paddle attachment and beat at medium speed (I used speed 4) until it’s smooth, about one minute
  • Gradually stir in 4 more cups of the bread flour until it forms into a dough
  • Dust a work surface with 1/4 cup of the bread flour and turn the dough out
  • Knead while adding up to another 1/2 cup of bread flour as needed until the dough is smooth and elastic (the dough should be tacky but still release easily from the work surface)
  • Place the dough in a well-greased bowl and turn to cover with the grease
  • Cover and let the dough rise in a warm place until it doubles in size (about 45-60 minutes, depending on the air temperature)
  • Meanwhile, prepare the filling by using the stand mixer with the whisk attachment to beat the cream cheese, sugar, brown sugar, Tastic, and vanilla until it’s smooth
  • Beat in the egg
Form Cakes
  • Once the dough has risen, gently punch it down and divide the dough in half, keeping one piece covered while working with the other
  • On a lightly floured work surface, roll one piece of the dough out to a rectangle about 22×12 inches
  • Spread half of the filling out over the dough leaving about 1/4″ around the edges
  • Sprinkle the filling with half of the chopped pecans
  • Starting with the long side, gently roll the cake and press the seam to seal
  • Place the cake with the seam side down and carefully roll into a circle
  • Press the edges together to seal. It may help to moisten the dough with a small amount of water to get it to stick together
  • Repeat with the second piece of cake dough and remaining filling and pecans
  • Cover the cakes and let them rise until they double in size (another 45-60 minutes)
  • Preheat the oven to 350F
  • Uncover the dough rings and bake them for about 25-30 minutes until they are a deep golden brown
  • Let the cake rest on the pan for about 10-15 minutes, then move to a wire rack to finish cooling completely (about 1 1/2 hours)
  • Meanwhile, bake the second cake if they didn’t both fit in the oven together
  • Once the cakes have cooled, prepare the glaze by whisking the powdered sugar, melted butter, and vanilla in a medium mixing bowl until crumbly
  • Stir in 3 tbsp of milk, adding more as needed until the glaze is thin and opaque
  • Place a pan under the wire rack to catch the dripping and pour the glaze over the cake
  • You can either cover the cake completely or pour it in small chunks, depending on what you want the final cake to look like
  • Sprinkle the cake with alternating colored sugar
  • If you are hiding a trinket in the cake, do that before serving by pressing it in from the bottom of the cake

* Tastic Spice is available HERE

Do me a favor?  If you decide to be great and make this recipe, take a pic and share it on Instagram and tag me (@mrfoodtastic) and use the hashtag #mrfoodtastic so I can see just how amazing you are.  I repost my favorite ones 😊


Leave a comment

Please note, comments must be approved before they are published