This King Cake is a soft, sweet yeast bread filled with rich almond flavor and finished with a simple glaze and festive sugars. It's the kind of dessert bread that feels right at home on a Mardi Gras table or served with coffee on a slow weekend morning.
It was so fun to learn about the long tradition of Mardi Gras and King Cakes and how they evolved into the colorful treats we love today. I was especially happy to find that the French often use an almond filling in their King Cake versions, which is exactly the flavor I wanted here.
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Why You'll Love This King Cake
Soft texture: the enriched dough bakes up tender and light, with just enough structure to hold the filling.
Almond flavor: the homemade almond filling adds classic flavor without being too sweet or overpowering.
Celebration ready: this cake looks special straight from the oven and fits right in for Mardi Gras or any festive dessert table.
Key Ingredients for Classic King Cake
See the recipe card below for a full list of ingredients and instructions.
- All-purpose flour: creates a sturdy yet tender dough that's easy to work with.
- Buttermilk: adds richness and helps create a soft crumb. If needed, milk mixed with a little vinegar works as a substitute.
- Active dry yeast: gives the dough a steady rise and classic yeast-bread texture.
- Eggs: add structure and richness to the dough and the egg wash.
- Butter: brings flavor and softness to the finished bread.
- Homemade almond filling: adds classic almond flavor and a smooth, rich layer inside the bread without overpowering the dough.
Ingredient Substitutions
- Use whole milk mixed with vinegar if buttermilk isn't available.
- Swap unsalted butter for salted butter and reduce added salt slightly.
- Use vanilla glaze instead of almond glaze.
Variations on King Cake with Almond Filling
- Cream Cheese: add a thin layer of sweetened cream cheese alongside the almond filling.
- Citrus twist: stir a little orange or lemon zest into the dough for a bright note.
- Toasted almond: sprinkle sliced almonds over the glaze before adding the colored sugars for a little texture and extra almond flavor.
Tips for Perfect Sweet Yeast Dough
- Warm liquids: keep the butter and buttermilk just warm to the touch so the yeast stays active.
- Thin filling: spread the almond filling lightly to avoid leaks during rolling and baking.
- Seal well: pinch seams firmly when shaping so the filling stays tucked inside.
How to Store
Store King Cake tightly covered at room temperature for up to 2 cays or refrigerate for up to 4 days. Warm slices briefly in the microwave to soften the crumb before serving.
Serving Suggestions for King Cake
Serve this King Cake with a hot cup of coffee or alongside savory dishes like gumbo or my Jambalaya salad bowl for a classic Mardi Gras spread. It also pairs nicely with simple breakfast casseroles like my Tater Tot Casserole when served the next morning.
More Recipes You'll Love
If you enjoy festive desserts, you might like trying a my Fireball Apple Bread Pudding for cozy evenings. Try my Homemade Cinnamon Rolls, NY Crumb Cake, or Vanilla Beignets for brunch.
Making this for Mardi Gras?
If you give this King Cake a try, please leave a ⭐⭐⭐⭐⭐ rating and a comment below. Your feedback helps me keep creating recipes you love!
Don't forget to show off your hard work - tag me @grumpyshoneybunch on Instagram so I can share your photos. Happy Baking!
📖 Recipe
King Cake with Almond Filling
Equipment
- Stand mixer , with dough hook
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Ingredients
For the King Cake
- 4¼ cups all purpose flour
- ½ cup granulated sugar
- 1½ teaspoons active dry yeast
- 1¼ teaspoons salt
- 3 large eggs , room temperature
- 6 tablespoons butter
- ¾ cup buttermilk
- 1 teaspoon white vinegar
- ¼ cup all-purpose flour , to use when doing final kneading (if needed)
Almond Filling
- 1 cup almond flour
- ½ cup sugar
- pinch salt
- zest of ½ orange
- 7 tablespoons unsalted butter cubed, at room temperature
- 2 large eggs , room temperature
- 2 teaspoons rum
- ⅙ teaspoon almond extract
Egg wash
- 1 large egg
- ¼ cup water
Icing
- 1 cup confectioners' sugar sifted
- 1⅓ tablespoon corn syrup
- 1⅓ tablespoon milk
- ½ teaspoon almond extract
Instructions
For the King Cake
- Mix 4 cups of flour, sugar, yeast, and salt together in the bowl of a stand mixer fitted with a dough hook.
- In a medium bowl, whisk 3 eggs until combined.
- Melt butter in a small saucepan over medium-low heat. Turn heat to low and add buttermilk to melted butter; heat until lukewarm (will be just warm to your touch). Whisk buttermilk mixture into beaten eggs.
- 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 ¼ cup more flour.
- Turn dough out onto a work surface and knead for 1 minute, using more flour if needed to prevent sticking; form into a ball and place into a bowl coated lightly with oil or cooking spray. Turn dough around to lightly coat. Cover bowl with plastic wrap and let rise in a warm place until doubled, about 2 hours.
To Make the Almond Filling
- in a medium bowl, combine the almond flour, sugar, salt, and orange zest. Mash in the butter until it's completely incorporated. Stir in the eggs one at a time, along with the rum and almond extract. Don't be concerned if the mixture is not completely smooth. Cover and chill.
To Assemble and Bake the King Cake
- Preheat oven to 350 degrees.
- Punch down dough and turn out onto a lightly floured piece of parchment paper. Roll dough into a 10x28-inch rectangle. Spread almond filling over the rectangle, leaving a 1-inch border along each edge - use a thin layer of filling otherwise it will seep out when trying to roll it and seep out more when baking. Lift an edge of the parchment paper sheet to roll dough into a log shape. Pinch seams closed to seal in filling, keeping roll on the parchment paper.
- Form the dough into a ring; pinch the edges closed. Use parchment paper to lift the cake and slide a baking sheet beneath the parchment.
- Whisk 1 egg with water in a small bowl and using a pastry brush, brush cake with egg wash.
- Bake king cake in the preheated oven until golden brown, about 40 minutes. Let cake cool.
To make the glaze:
- Stir 1 cup confectioners' sugar, corn syrup, and milk in a bowl; mix in almond extract. Drizzle king cake with icing and frost with colored sugars.
From Valeries Kitchen says
I've never made a King Cake either but what a festive, fun thing to do for Mardi Gras!
Pam says
You did a fantastic job on the King Cake. My first one came out so bad looking (yeah for the glitter) but boy who cares what it looks like one of the best tasting cakes out there.
Life Tastes Good says
Very cool! The colors are beautiful!
Renee P says
I need to make one!! Its been awhile. I have a drawer full of tiny naked babies to insert once it's baked (they are plastic) from all the king cakes we have enjoyed over the years! Yours look terrific!!!