Buttermilk King Cake with Cream Cheese Filling recipe

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Ingredients

4 cups all-purpose flour
½ cup white sugar
1 (.25 ounce) package rapid rise yeast
1 ¼ teaspoons salt
3 eggs at room temperature
6 tablespoons butter
¾ cup Bulgarian-style buttermilk
¼ cup all-purpose flour
1 (8 ounce) package cream cheese at room temperature
1 cup confectioners' sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg
1 egg
¼ cup water
1 cup confectioners' sugar
4 teaspoons corn syrup
4 teaspoons milk
1 teaspoon lemon juice, or as needed

Nutrition Info

435.7 calories
carbohydrate: 67.6 g
cholesterol: 98.4 mg
fat: 14.6 g
fiber: 1.4 g
protein: 9 g
saturatedFat: 8.4 g
servingSize: -
sodium: 380.8 mg
sugar: 30.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix 4 cups of flour, white sugar, yeast, and salt together in the work bowl of a stand mixer fitted with a dough hook.

  2. Whisk 3 eggs in a separate bowl. Melt butter in a saucepan over low heat and whisk buttermilk into melted butter, heat until an instant-read thermometer reads 120 degrees F (49 degrees C). Whisk buttermilk mixture into beaten eggs and cool the mixture to 110 degrees F (43 degrees C).

  3. Beat egg mixture into flour mixture on medium-low speed to make a firm, elastic dough, about 10 minutes. If dough doesn't separate from the sides of the mixing bowl during kneading, beat in 1/4 cup more flour.

  4. Turn dough out onto a work surface and knead for 1 minute, form into a ball and place into a buttered bowl, turning dough around to lightly coat with butter. Cover bowl with plastic wrap and let rise in a warm place until doubled, about 2 hours.

  5. Preheat oven to 350 degrees F (175 degrees C). Butter the outer edge of an 8-inch cake pan.

  6. Stir cream cheese, 1 cup confectioners' sugar, 2 tablespoons flour, lemon juice, vanilla extract, and nutmeg in a bowl until filling is smooth.

  7. Punch down dough and turn out onto a lightly floured piece of parchment paper. Roll dough into a 10x28-inch rectangle. Spread cream cheese filling over the rectangle, leaving a 1-inch border along each edge. Lift an edge of the parchment paper sheet to roll dough into a log shape, starting at a 28-inch edge. Pinch seams closed to seal in filling, keeping roll on the parchment paper.

  8. Wrap the filled dough around the outside of the buttered 8-inch cake pan to form the dough into a ring, pinch the edges closed. Use parchment paper to lift the cake and cake pan and slide a baking sheet beneath the parchment. Gently free cake pan, leaving the ring-shaped cake. Whisk 1 egg with water in a small bowl, brush cake with egg wash.

  9. Bake king cake in the preheated oven until golden brown, about 40 minutes. Let cake cool.

  10. Stir 1 cup confectioners' sugar, corn syrup, and milk in a bowl, mix in 1 teaspoon lemon juice, or amount needed to thin icing to a thick but slightly runny texture. Drizzle king cake with icing.

Recipe Yield

1 king cake

Recipe Note

I grew up eating king cake in NOLA but never really LIKING it. I finally decided to give it a go myself and have to say that this is, hands down, the best I've ever eaten. A conglom of several recipes, it's great with coffee, not too sweet, not too bready, with a rich, tender crumb and the traditional lemon/nutmeg flavors of a genuine NOLA king cake. Best eaten same day but pretty darn good the day after (if there are leftovers!). Enjoy, y'all!

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