The Ultimate Sour Cream King Cake Recipe for Mardi Gras: A Rich and Festive Tradition
As Mardi Gras approaches, the hunt for an exceptional King Cake recipe begins for many. If you’re seeking a scratch-made delight that truly stands out, look no further. This recipe for a King Cake featuring sour cream promises a uniquely tender texture and a depth of flavor that will make it an instant tradition in your home. Having been a personal favorite for years, even prompting my old notes to declare it a “use forever” recipe (a high compliment from a notorious recipe-hopper!), it’s a testament to its reliability and deliciousness. This beloved method is an adaptation of a classic from Southern Living, a trusted source for all things Mardi Gras and Fat Tuesday.
Why Sour Cream is the Secret Ingredient for Your King Cake
The magic behind this King Cake’s incredibly soft texture and rich flavor lies in a generous amount of sour cream. Yeast-based coffee cakes, like our King Cake, benefit immensely from the addition of full-fat sour cream. It not only moistens the dough but also contributes a slight tang that perfectly balances the sweetness, enhancing the overall taste profile. This particular recipe calls for a full cup of sour cream, ensuring its presence is distinctly felt in every bite.
For the absolute best results, it is crucial to use full-fat sour cream rather than light or “lite” versions. The fat content is essential for creating that desired tender crumb. Another vital tip for working with yeast doughs, which many recipes (including some of my older ones) often overlook, is to bring your sour cream and other dairy ingredients to room temperature. Introducing cold ingredients directly from the refrigerator can drastically cool down your dough, which in turn can slow down or even inhibit the yeast’s activity, leading to a less successful rise. Taking this simple extra step ensures an optimal environment for your dough to proof beautifully.
Crafting a Single, Manageable King Cake: Perfect for Any Gathering
While many traditional King Cake recipes yield two large cakes, this version has been thoughtfully adapted from its Southern Living origin to produce a single, yet still generously sized, cake. When I first embarked on my journey to bake a scratch King Cake, I found that halving the original recipe made it much more approachable without sacrificing the festive spirit. This single-cake approach is ideal for various situations: whether you’re celebrating with a smaller group, want to enjoy a King Cake without an overwhelming surplus, or simply wish to practice your baking skills before committing to a larger batch.
Don’t feel obliged to have a massive gathering to justify baking this magnificent cake. A single King Cake is perfect for sharing with close friends, family, or even treating yourself to a taste of Mardi Gras tradition. If you desire an even smaller, more individual-sized cake, you could consider halving this recipe once more to create a mini King Cake. The beauty of this adaptation is its flexibility, allowing you to enjoy the rich flavors and festive decoration of a homemade King Cake, no matter the size of your celebration.
The Iconic Frosting and Symbolic Colors of Mardi Gras King Cake
No King Cake is complete without its signature frosting and vibrant colored sugar sprinkles. The glaze for this cake is wonderfully simple, requiring just a few staple ingredients: butter, confectioners’ sugar, vanilla, and a touch of milk. This creates a sweet, pourable icing that cascades beautifully over the cake.
The true visual hallmark of a King Cake, however, lies in its specific colored sugars. These aren’t just for decoration; they carry deep symbolic meaning:
- Purple: Represents Justice
- Green: Symbolizes Faith
- Gold (Yellow): Stands for Power
You’ll want to ensure you have a good supply of these three essential colors. Many stores, including larger supermarkets and craft stores like Wal*Mart, sometimes carry specialized Mardi Gras sanding sugar sets. Alternatively, you can easily find a convenient pack of colored sugar sprinkles online, such as the Wilton package I linked, which often includes an extra pink sugar for other festive baking projects. These sprinkles are not just decorative; they are integral to the King Cake’s identity and its celebration of Mardi Gras.
King Cake Tradition: The Hidden Baby
An enduring and iconic tradition of the King Cake is the inclusion of a tiny plastic baby (or sometimes a bean) hidden within the cake. The person who finds the baby in their slice is traditionally crowned “king” or “queen” for the day, and is often responsible for hosting the next Mardi Gras party or baking the next King Cake. While this tradition is deeply rooted in the history of Mardi Gras, it’s important to approach it with caution. For safety reasons, particularly to avoid choking hazards, I generally don’t recommend baking the plastic baby directly into the cake if children will be consuming it. A safer alternative is to gently press the baby into the bottom of a slice after cutting, or simply present it alongside the cake as a symbolic gesture.
Essential Tips for Yeast Dough Success
Working with yeast might seem intimidating to some, but it’s a straightforward process with a few key considerations:
- Proper Yeast Activation: Always check your yeast! The warm water (around 100-110°F or 38-43°C) should be just right – not too hot (which kills the yeast) and not too cold (which won’t activate it). If your yeast doesn’t become frothy after 5-10 minutes, it might be inactive, and you’ll need a new packet.
- Room Temperature Ingredients: As mentioned, sour cream, butter, and eggs should be at room temperature. This helps them combine more smoothly and allows the yeast to work more efficiently, leading to a consistent and even rise.
- Kneading for Elasticity: Kneading develops the gluten in the flour, which gives the cake its structure and chewiness. Whether by hand or with a stand mixer, knead until the dough is smooth and elastic. It should spring back slightly when poked.
- Warm Rising Environment: Yeast loves warmth. A slightly warm (but not hot) spot in your kitchen is ideal for rising. You can create one by preheating your oven to its lowest setting for a few minutes, then turning it off and placing the covered dough inside (ensure the oven is not hot to the touch).
Serving and Storing Your Homemade King Cake
Once your magnificent Sour Cream King Cake is baked, glazed, and adorned with its festive colors, it’s ready to be the star of your Mardi Gras celebration. King Cake is traditionally served in slices, often accompanied by coffee or other festive beverages. Its rich, tender crumb makes it a delightful breakfast treat, a decadent dessert, or a perfect centerpiece for any gathering.
To keep your King Cake fresh, store it in an airtight container at room temperature for up to 2-3 days. While it’s best enjoyed fresh, the sour cream in this recipe helps to maintain its moisture, keeping it delicious for longer. If you have leftovers (a rare occurrence with this cake!), you can also freeze individual slices, well-wrapped, for up to a month. Simply thaw at room temperature before enjoying.
- Mardi Gras Lemon Squares
- King Arthur’s Cinnamon Rolls
- King Arthur Chocolate Muffins
- Easy Cocoa Powder Fudge Brownies
- Soft & Chewy Whole Wheat Chocolate Chip Cookies
Recipe
Scratch Sour Cream King Cake Recipe
Anna
Pin Recipe
30 minutes
1 hour
46 minutes
2 hours
16 minutes
Breakfast, Dessert, Snack
American, Southern
10
slices
Ingredients
(Use full-fat sour cream and ensure all dairy ingredients are at room temperature for best results.)
King Cake Dough
-
1
cup
full-fat sour cream
(240 grams, room temperature) -
¼
cup
granulated sugar
(50 grams) -
2
tablespoons
unsalted butter
(28 grams) -
½
teaspoon
salt -
1
packet
active dry yeast**
(2 ¼ teaspoons) -
¼
cup
warm water
(100° to 110°F / 38-43°C) -
1
large
egg
(lightly beaten, room temperature) -
3 ¼
cups
bread flour
(14.6 oz / 408 grams, plus more for dusting) -
1
teaspoon
pure vanilla extract
Classic Cinnamon Sugar Filling
-
4
tablespoons
softened unsalted butter
(56 grams) -
¼
cup
granulated sugar
(50 grams) -
1
teaspoon
ground cinnamon
Sweet Vanilla Glaze & Decorations
-
2
tablespoons
unsalted butter
(28 grams, melted) -
2
cups
confectioners’ sugar
(240 grams) -
½
teaspoon
pure vanilla extract -
Whole milk
as needed (1-2 tablespoons, to achieve desired consistency) -
Purple, green, and yellow colored sugar
(for decorating)
Instructions
-
In a small saucepan, combine the sour cream, ¼ cup granulated sugar, 2 tablespoons butter, and salt. Heat over medium heat, stirring occasionally, until the butter melts and the mixture is warm. Be careful not to boil. Remove from heat and let cool to about 110°F (43°C). It should feel comfortably warm to the touch, not hot.
-
While the sour cream mixture cools, in a separate small bowl, stir together the active dry yeast and ¼ cup warm water (100° to 110°F / 38-43°C). Let this sit for five minutes, or until the yeast becomes frothy and bubbly, indicating it is active.
-
Measure 3 cups of bread flour into the bowl of a stand mixer. Pour in the cooled sour cream mixture and stir well to combine. Next, add the lightly beaten egg, the activated yeast mixture, and the vanilla extract. Beat by hand with a sturdy spoon or using the paddle attachment of your stand mixer until all ingredients are thoroughly mixed and the flour is fully incorporated.
-
Attach the dough hook to your stand mixer. Begin kneading the dough on low speed. If the dough appears too sticky and adheres to the sides of the bowl, gradually add the remaining ¼ cup of bread flour, one tablespoon at a time, until the dough comes together and cleans the sides of the bowl. (I typically use all the remaining flour.) Continue kneading for about 5-7 minutes, until the dough is smooth, elastic, and bounces back when lightly pressed.
-
Generously grease a large clean bowl with butter. Transfer the kneaded dough to the buttered bowl, turning it over once to ensure it’s fully coated. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place the bowl in a warm, draft-free spot for its first rise, allowing it to double in size, which should take approximately 1 hour.
-
Once the dough has risen, gently punch it down to release the air. On a lightly floured surface, roll the dough into a large rectangle. Aim for dimensions of approximately 22×12 inches, though mine was closer to 20×12 inches. Spread the 4 tablespoons of softened butter evenly over the rectangle, leaving a 1-inch border around the edges. In a small bowl, stir together the ¼ cup sugar and cinnamon, then sprinkle this mixture evenly over the buttered dough. At this stage, if you choose to include a plastic baby or bean for tradition, place it somewhere within the cinnamon filling (exercise caution as this can be a choking hazard, especially for children).
-
Starting from one of the long sides, carefully roll up the dough in a jelly-roll fashion. Pinch the seam tightly to seal it. Transfer the dough roll, seam-side down, onto a lightly greased baking sheet. Bring the ends of the roll together to form an oval ring, moistening the ends slightly with water and pinching them firmly together to ensure a secure seal.
-
Loosely cover the shaped King Cake with plastic wrap or a clean towel. Let it rise again in a warm place for another 20 to 30 minutes, or until it has noticeably doubled in bulk.
-
Preheat your oven to 375°F (190°C). Bake the King Cake for 14 to 16 minutes, or until it turns a beautiful golden brown. Note that baking times can vary, and you may need to bake it for up to 25 minutes depending on your oven. For precise doneness, an instant-read thermometer inserted into the center of the cake (avoiding any hidden baby!) should register about 205°F (96°C). Once baked, remove from the oven and let the cake cool slightly on the baking pan for about 10 minutes before transferring it to a wire rack to cool further.
-
While the cake cools (you can ice it while warm or let it cool completely), prepare your vibrant glaze.
Glaze Preparation and Decoration
-
In a 2-cup Pyrex measuring cup or a small microwave-safe bowl, melt the 2 tablespoons of butter in the microwave. Add the confectioners’ sugar and stir it thoroughly until the mixture becomes thick and powdery but still relatively dry. Stir in the vanilla extract. Then, add 1 tablespoon of whole milk and stir vigorously. Continue adding milk, 1 teaspoon at a time, until the icing reaches a smooth, drizzly consistency that is easy to pour. Generously pour the glaze over the cooled (or slightly warm) King Cake, allowing it to drip down the sides. Immediately, before the glaze sets, decorate with generous sprinkles of purple, green, and yellow colored sugar.
King Cake, Mardi Gras, Sour Cream Cake, Traditional Cake, Holiday Baking
Tried this rich and tender King Cake recipe?
Let us know how it was and share your Mardi Gras baking success!