introduction
This Homemade Sourdough King Cake for Mardi Gras is a soft, sweet ring bread with cinnamon filling and colorful icing. It uses a bubbly sourdough starter and some sugar so the dough rises faster than a plain sourdough. If you want more party cake ideas, check this cherry chip cake guide for a fun reference.
why make this recipe
Make this cake for Mardi Gras, family gatherings, or any celebration. It smells like cinnamon and butter. The sourdough gives a light tang and better texture. The colors and sprinkles make it feel festive. This cake is a good mix of homemade bread and sweet dessert like a cookie cake wedding cake for parties.
how to make Homemade Sourdough King Cake for Mardi Gras
Note: there is sugar in this dough. It will rise and ferment faster than sourdough bread, keep an eye on your dough and adjust rise times accordingly depending on temperature.
- In a small mixing bowl, combine the warm water and sourdough starter.
- In a separate bowl, sift together the flour and salt.
- In a large mixing bowl, use a hand mixer to cream together the butter, vanilla, and sugar until light and fluffy.
- Add the eggs and blend them in well.
- Add the warm water and sourdough starter mixture. Blend well until the mixture looks smooth like pancake batter.
- Scrape down the mixture and add in the flour and salt. Knead until a rough dough ball forms.
- Allow the dough to rest for one hour. Then stretch and fold it, making it a smooth dough ball.
- Allow the dough to rise at room temperature (about 78° F) covered for about 2 hours. The dough should almost double in size. If it’s colder in your home, this part may take longer.
- If you want to ferment the dough longer, after the 2 hours you can refrigerate it overnight, then move on to the next step. (Note: the filling will stay inside cold dough better, so refrigerating is beneficial.)
- Prepare the cinnamon filling by mixing together the butter, sugar and cinnamon with a hand mixer.
- Line a large baking pan with parchment paper. Sprinkle the parchment paper with flour.
- After the rise time, sprinkle some flour over the dough, remove the dough from the bowl and place it on a well-floured surface. Gently pull out the dough until it is a large rectangular shape. Be gentle — you want the dough to still have some fluff to it. The rectangle should be about 15×10 inches.
- Evenly spread the filling over the dough.
- Roll up the dough tightly along the longer side of the rectangle into a long log shape. Transfer the dough to the parchment paper-lined baking pan.
- Attach the ends of the dough to form the dough into a large circle/oval.
- Let the shaped dough rise for 1 to 2 hours (depending on how warm it is). It should puff up nicely. If any filling leaks out, baste the cake with it.
- Preheat the oven to 375° F, and bake for 40 minutes until the cake is golden brown. Some filling may bubble out of the dough, that is normal. About halfway through, you can use a silicone brush to baste the cake with any filling that has leaked out.
- Allow the cake to cool for about 2 to 3 hours. It should be cool to the touch before icing it.
- Mix the icing together by combining the powdered sugar and milk. Start with one teaspoon, add a tiny bit of milk at a time until the icing is a good thickness but spreadable.
- Spread or drizzle the icing over the top of the cake. While the icing is still wet, add the sprinkles.
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
Directions :
- Note that there is sugar in this dough. It will rise and ferment faster than sourdough bread, keep an eye on your dough and adjust rise times accordingly depending on temperature.
- In a small mixing bowl, combine the warm water and sourdough starter, and in a separate bowl, sift together the flour and salt.
- In large mixing bowl, using a hand mixer cream together the butter, vanilla, and sugar until light and fluffy.
- Add the eggs, and blend them in well.
- Add in the warm water and sourdough starter mixture and blend well until the mixture looks smooth like pancake batter.
- Scrape down the mixture and add in the flour and salt. Knead until a rough dough ball forms.
- Allow the dough to rest for one hour. Then stretch and fold it, making it a smooth dough ball.
- Allow the dough to rise at room temperature (about 78° F) covered for about 2 hours. The dough should almost double in size. If it’s colder in your home, this part may take longer.
- If you want to ferment the dough longer, after the 2 hours you can refrigerate it overnight, then move on to the next step. (note: the filling will stay inside cold dough better, so refrigerating is beneficial)
- Prepare the cinnamon filling by mixing together the butter sugar and cinnamon with a hand mixer.
- Line a large baking pan with parchment paper. Sprinkle the parchment paper with flour.
- After the rise time, sprinkle some flour over the dough, remove the dough from the bowl and place it on a well-floured surface. Gently pull out the dough until it is a large rectangular shape. Be gentle you want the dough to still have some fluff to it. The rectangle should be about 15×10 inches.
- Evenly spread the filling over the dough.
- Roll up the dough tightly along the longer side of the rectangle into a long log shape. Transfer the dough to the parchment paper-lined baking pan.
- Attach the ends of the dough to form the dough into a large circle/oval.
- Let the shaped dough rise for 1 to 2 hours (depending on how warm it is) it should puff up nicely. If any filling leaks out, baste the cake with it.
- Preheat the oven to 375° F, and bake for 40 minutes until the cake is golden brown. Some filling may bubble out of the dough, that is normal. About halfway through, I like to use a silicone brush to baste the cake with any filling that has leaked out.
- Allow the cake to cool for about 2 to 3 hours. It should be cool to the touch before icing it.
- Mix the icing together by combining the powdered sugar and milk. Starting with one teaspoon, add a tiny bit of milk at a time until the icing is a good thickness but spreadable.
- Spread or drizzle the icing over the top of the cake. While the icing is still wet, add the sprinkles.
how to serve Homemade Sourdough King Cake for Mardi Gras
Slice the cake into wedges. Serve at room temperature. Give each slice a little extra icing and sprinkles if you like. This cake goes well with coffee or tea. For more colorful party ideas, see a creative cake page like the mermaid cake for inspiration.
how to store Homemade Sourdough King Cake for Mardi Gras
Wrap the cooled cake in plastic wrap or store in an airtight container. Keep at room temperature for up to 2 days. For longer storage, freeze slices in a freezer bag for up to 1 month. Thaw at room temperature before serving.
tips to make Homemade Sourdough King Cake for Mardi Gras
- Keep your starter active and bubbly before you bake.
- Use room temperature eggs and butter for easier mixing.
- Watch the dough as it will rise faster because of the sugar.
- If filling leaks, brush it back on during baking to keep the top moist.
- Chill the dough overnight for a firmer roll and less leaking.
- Let the cake cool fully before icing to avoid melting the icing.
variation (if any)
- Add chopped pecans or raisins to the filling for extra texture.
- Use orange or lemon zest in the filling for a citrus note.
- Make smaller individual rings or rolls instead of one large cake.
FAQs
Q: Can I use active dry yeast instead of sourdough starter?
A: Yes. Use about 7 grams (2 1/4 tsp) active dry yeast. Mix it with the warm water and a pinch of sugar, wait until it foams, then use in place of the starter.
Q: How do I know when the dough has risen enough?
A: The dough should almost double in size during the room temp rise. Gently press a finger into the dough—if the dent slowly fills back, it is ready.
Q: Can I make this ahead of time?
A: Yes. You can shape the cake, cover, and refrigerate overnight. Bake the next day. Chilling helps keep the filling inside.
Q: What if the icing is too thin or too thick?
A: Add a little more powdered sugar to thicken. Add a drop more milk to thin. Mix slowly and test the spread.
Q: Can I skip the sprinkles?
A: Yes. You can use colored sugar, chopped nuts, or a simple glaze without sprinkles.
Homemade Sourdough King Cake
Ingredients
Method
- In a small mixing bowl, combine the warm water and sourdough starter.
- In a separate bowl, sift together the flour and salt.
- In a large mixing bowl, use a hand mixer to cream together the butter, vanilla, and sugar until light and fluffy.
- Add the eggs and blend them in well.
- Add the warm water and sourdough starter mixture. Blend well until the mixture looks smooth like pancake batter.
- Scrape down the mixture and add in the flour and salt. Knead until a rough dough ball forms.
- Allow the dough to rest for one hour. Then stretch and fold it, making it a smooth dough ball.
- Allow the dough to rise at room temperature (about 78° F) covered for about 2 hours, until almost doubled in size.
- If desired, refrigerate the dough overnight after the first rise.
- Prepare the cinnamon filling by mixing together the butter, sugar, and cinnamon with a hand mixer.
- Line a large baking pan with parchment paper and sprinkle with flour.
- After the rise time, sprinkle some flour over the dough, remove it from the bowl, and place it on a well-floured surface. Gently pull out the dough into a rectangular shape, about 15×10 inches.
- Evenly spread the filling over the dough.
- Roll up the dough tightly along the longer side into a log shape. Transfer to the baking pan.
- Attach the ends to form a circle/oval and let it rise for 1 to 2 hours.
- Preheat the oven to 375° F and bake for 40 minutes until golden brown.
- Allow the cake to cool for 2 to 3 hours.
- Mix the icing with powdered sugar and milk until spreadable.
- Spread or drizzle the icing over the cake and add sprinkles while wet.