why make this recipe
This King Cake with Pecan Praline Cream Cheese Filling – Texanerin Baking is rich, sweet, and full of flavor. It brings a fun party feel and a bit of Southern taste to your table. You can make it for Mardi Gras, a family brunch, or any special day.
introduction
This cake is a soft, braided yeast cake filled with cream cheese and a pecan praline filling. The cream cheese gives a smooth bite and the praline adds crunch and caramel flavor. If you like sweet and festive cakes, also check the helpful cherry chip cake guide for another easy party cake idea.
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Make the dough, prepare the filling, roll the dough, add filling, braid or shape, and bake. Work in steps and give the dough time to rise. For a simple party menu, you might also include some savory bites like these chicken hearts recipes to balance sweet flavors.
Ingredients :
For the dough
- 1 cup warm milk (about 110°F / 43°C)
- 2 1/4 tsp active dry yeast (one packet)
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, melted and cooled
- 4 cups all-purpose flour (plus more as needed)
- 1 tsp salt
- 1 tsp vanilla extract
For the pecan praline cream cheese filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup chopped pecans, toasted
- 1/2 cup brown sugar
- 2 tbsp unsalted butter
- 2 tbsp heavy cream
For the glaze and topping
- 1 1/2 cups powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla
- Colored sanding sugar in purple, green, and gold (or regular sugar)
Directions :
- Proof the yeast. Mix warm milk, yeast, and 1 tsp sugar. Wait 5–10 minutes until foamy.
- Make dough. In a bowl, mix eggs, remaining sugar, melted butter, and vanilla. Add yeast mix. Stir in flour and salt until a soft dough forms.
- Knead. Turn dough onto a floured surface and knead 6–8 minutes until smooth and elastic. Add small flour as needed.
- First rise. Place dough in a lightly oiled bowl, cover, and let rise in a warm place 1 to 1.5 hours until doubled.
- Prepare cream cheese filling. Beat cream cheese, powdered sugar, and vanilla until smooth. Chill until ready.
- Make praline. In a small pan, melt butter and brown sugar over medium heat. Stir until it bubbles and thickens. Remove from heat and stir in cream and toasted pecans. Let cool slightly.
- Shape the cake. Punch dough down and divide into 2 or 3 ropes (depending on shape). Roll each rope into a long rectangle and spread cream cheese filling down the center. Spoon pecan praline over the cream cheese.
- Seal and braid. Fold dough over filling to enclose. Pinch seams closed. Braid ropes or form a ring and seal ends. Place on a baking sheet lined with parchment.
- Second rise. Cover and let rise 30–45 minutes until puffy.
- Bake. Preheat oven to 350°F (175°C). Bake 25–30 minutes until golden brown and sound when tapped. Cool on a rack.
- Glaze. Whisk powdered sugar, milk, and vanilla to a pourable glaze. Drizzle over cooled cake. Sprinkle colored sugar while glaze is wet.
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Slice the cake and serve at room temperature. This cake is best with coffee or tea. For a festive tray, add fruit or small pastries on the side. You can also cut small slices as finger food for a party.
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Cover leftover cake with plastic wrap or place in an airtight container. Store at room temperature for up to 2 days. For longer storage, keep refrigerated up to 5 days. Reheat gently in a low oven (300°F/150°C) for 10 minutes to soften the filling.
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- Use warm milk, not hot, to proof yeast. Too hot will kill the yeast.
- Chill the cream cheese so it spreads easily and does not melt into the dough.
- Toast the pecans for better flavor.
- Do not overfill. Too much filling can leak out while baking.
- If you want a savory side for the party, try a creamy vegetable dish like green bean casserole with cream cheese to balance the sweet cake.
variation (if any)
- Nut-free: Skip the pecans and use chopped dried fruit or chocolate chips.
- Mini cakes: Divide dough into small rounds for individual king cakes.
- Spiced filling: Add a pinch of cinnamon or nutmeg to the cream cheese for warm flavor.
- Maple praline: Use maple syrup in the praline for a different caramel note.
FAQs
Q: Can I make the dough the day before?
A: Yes. Make the dough, let it rise once, then refrigerate overnight. Bring to room temperature, shape, and bake the next day.
Q: Can I freeze the baked king cake?
A: Yes. Wrap cooled cake tightly and freeze up to 2 months. Thaw in the fridge overnight and warm before serving.
Q: How do I keep the filling from leaking?
A: Seal seams well and do not use too much filling. Chill the filling so it is firm before filling the dough.
Q: Can I use store-bought dough?
A: You can use a brioche or crescent dough as a shortcut, but the texture will differ from the traditional yeast dough.
Q: Is this cake safe at room temperature because of the cream cheese?
A: If you plan to leave the cake out more than a few hours, refrigerate it. Dairy fillings are safest when kept cool.
King Cake with Pecan Praline Cream Cheese Filling
Ingredients
Method
- Proof the yeast by mixing warm milk, yeast, and 1 tsp sugar. Wait 5–10 minutes until foamy.
- In a bowl, mix eggs, remaining sugar, melted butter, and vanilla. Add yeast mixture and stir in flour and salt until a soft dough forms.
- Turn dough onto a floured surface and knead 6–8 minutes until smooth and elastic. Add more flour as needed.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours until doubled.
- Prepare the cream cheese filling by beating cream cheese, powdered sugar, and vanilla until smooth. Chill until ready.
- In a small pan, melt butter and brown sugar over medium heat to make the praline. Stir until it bubbles and thickens, then remove from heat and stir in cream and toasted pecans. Let cool slightly.
- Punch dough down and divide into 2 or 3 ropes. Roll each rope into a rectangle and spread cream cheese filling down the center. Spoon praline over the filling.
- Fold dough over filling to enclose, pinch seams closed, braid ropes or form a ring and seal ends. Place on a baking sheet lined with parchment.
- Cover and let rise for 30–45 minutes until puffy.
- Preheat oven to 350°F (175°C) and bake for 25–30 minutes until golden brown and sounds hollow when tapped. Cool on a rack.
- For the glaze, whisk powdered sugar, milk, and vanilla to a pourable consistency. Drizzle over cooled cake and sprinkle with colored sugar while glaze is wet.