Grand Victorian Bed & Breakfast

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Our Favorite King Cake Recipe

“If you’re stuck in an elevator [in New Orleans], you could make conversation with anyone about one of the three Fs: food, fishing and football.” Richard McCarthy, executive director that oversees local farmers markets, captures the essence of New Orleans. We may not be in football season or fishing season, but there’s always something cooking in the Big Easy. You can’t visit New Orleans without tasting the best of every cuisine. The city hosts over 1,500 restaurants that will please any palette.

As Fat Tuesday approaches, King Cakes have been flying off the shelves. The frosted purple, yellow, and green cake reminds everyone that the Mardi Gras festivities are approaching. Named after the biblical three kings, the cake hides a small trinket to symbolize baby Jesus. The person who receives the piece with the trinket inside is responsible for bringing the next King Cake. Bring a King Cake to your next meeting, class, or dinner party following our favorite recipe!

The Grand Victorian’s King Cake



•               1/4 cup butter

•               1 (16 ounce) container sour cream

•               1/3 cup sugar

•               1 teaspoon salt

•               2 (1/4 ounce) envelopes active dry yeast

•               1 tablespoon white sugar


•               1/2 cup warm water (100 to 110 degrees)

•               2 eggs

•               6 1/2 cups all-purpose flour, divided


Cream Cheese Filling

•               2 (8 ounce) packages cream cheese, softened (16 ounces total)

•               1 egg

•               3/4 cup sugar

•               1/8 teaspoon salt

•               2 teaspoons vanilla


Colored Frosting

•               3 cups powdered sugar

•               3 tablespoons butter, melted

•               3 tablespoons milk

•               1/4 teaspoon vanilla extract

•               2 drops green food coloring

•               2 drops yellow food coloring

•               2 drops blue food coloring

•               2 drops red food coloring


Colored sugars

•               1 1/2 cups white sugar

•               2 drops green food coloring

•               2 drops yellow food coloring

•               2 drops red food coloring

•               2 drops blue food coloring



Prep Time: 1 3/4 hrs

Total Time: 2 hrs

1.             1 Cook first 4 ingredients in a saucepan over low heat, stirring often, until butter melts; Cool mixture to 100 degrees to 110 degrees.

2.             2 Dissolve yeast and 1 tablespoon sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes; Add butter mixture, eggs, and 2 cups flour; beat at medium speed with an electric mixer 2 minutes or until smooth; Gradually stir in enough remaining flour to make a soft dough.

3.             3 Turn dough onto a lightly floured surface; knead until smooth and elastic, about 10 minutes; Place in a well-greased bowl, turning to grease top; Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.

4.             4 Using an electric mixer, mix cream cheese until smooth; Add egg and blend well; Add sugar, salt and vanilla and mix until smooth and creamy; Set aside.

5.             5 Punch dough down; divide in half; Turn 1 portion out onto a lightly floured surface; roll to a 28- x 10-inch rectangle; Spread half each of cream cheese mixture on dough; Roll dough, jellyroll fashion, starting at long side; Place dough roll, seam side down, on a lightly greased baking sheet; Bring ends together to form an oval ring, moistening and punching edges together to seal; Repeat with remaining dough and cream cheese mixture.

6.             6 Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.

7.             7 Bake at 375 degrees for 15 minutes or until golden.

8.             8 Decorate with bands of Colored Frostings, and sprinkle with Colored Sugars.

9.             9 COLORED FROSTINGS: Stir together powdered sugar and melted butter; Add milk to reach desired consistency for drizzling; stir in vanilla; Divide frosting into 3 batches, tinting 1 green, 1 yellow, and combining red and blue food coloring for purple frosting.

10.          10 COLORED SUGARS: Place 1/2 cup sugar and drop of green food coloring in a zip-top plastic bag; seal; Shake and squeeze vigorously to evenly mix color with sugar; Repeat procedure with 1/2 cup sugar and yellow food coloring; For purple, combine 1 drop red and 1 drop blue food coloring before adding to remaining 1/2 cup sugar.

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