I absolutely love sharing my King Cake with Cream Cheese Filling Recipe because it perfectly captures the spirit and flavors of New Orleans while adding a rich, creamy twist that just melts in your mouth. This cake strikes a beautiful balance between sweet and tender with a hint of lemon and nutmeg that makes every bite feel festive and special. Whether you’re gathering with friends or just craving something soulful with your coffee, this king cake feels like a warm hug from the Big Easy itself.
Why You’ll Love This King Cake with Cream Cheese Filling Recipe
What really gets me excited about this King Cake with Cream Cheese Filling Recipe is the incredible flavor combination. The dough is soft and tender, perfectly spiced with nutmeg and a touch of lemon, giving it that classic New Orleans vibe. Then there’s the luscious cream cheese filling, which adds a richness that’s not overly sweet but wholly satisfying every time. I find that pairing these elements makes the cake feel special and comforting all at once.
Aside from its taste, I genuinely appreciate how approachable this recipe is. It does take some time because of the rising and baking, but the steps are straightforward, and the dough mixes up nicely without any fuss. It’s perfect for celebrations like Mardi Gras, birthdays, or even casual weekend coffee breaks when you want to impress your guests without breaking a sweat. This King Cake stands out because it’s not just a dessert — it’s a tradition you can savor right in your own kitchen.
Ingredients You’ll Need
The ingredients for this King Cake are wonderfully simple yet essential to achieving the perfect balance of flavor, texture, and that iconic golden color. Each component plays a crucial role in creating the tender dough, creamy filling, and beautiful icing that make this cake irresistible.
- 4 cups all-purpose flour: The foundation for the soft and elastic sweet dough, use a bit more if needed to get the right consistency.
- ½ cup white sugar: Adds just the right amount of sweetness to the dough without overwhelming the flavors.
- 1 packet rapid rise yeast: Ensures a good rise for a light and fluffy crumb.
- 1 ¼ teaspoons salt: Balances the sweetness and enhances the dough’s flavor.
- 3 large eggs at room temperature: Give richness and structure to the dough.
- 6 tablespoons butter: Melted for tenderness and flavor in the dough.
- ¾ cup Bulgarian-style buttermilk: Provides tang and moisture to the dough while activating the yeast gently.
- 1 (8 ounce) package cream cheese at room temperature: The star of the filling, adding creamy richness that pairs beautifully with the dough.
- 1 cup confectioners’ sugar: Sweetens the filling and the icing evenly and smoothly.
- 2 tablespoons all-purpose flour (optional): Helps stabilize the cream cheese filling.
- 2 tablespoons lemon juice: Brightens the filling with fresh, zesty notes.
- 1 teaspoon vanilla extract: Adds warmth and complexity to the filling’s flavor.
- ¼ teaspoon ground nutmeg: A subtle spice that ties the flavors of filling and dough together.
- 1 egg + ¼ cup water (for egg wash): Gives the cake that alluring golden-brown finish when baked.
- 1 cup confectioners’ sugar (for icing): Forms the glossy, sweet glaze that finishes this cake off perfectly.
- 4 teaspoons corn syrup: Adds shine and smoothness to the icing.
- 4 teaspoons milk: Adjusts the icing to just the right consistency for drizzling.
- 1 teaspoon lemon juice (or as needed): Balances the sweetness of the icing with a hint of citrus.
Directions
Step 1: In the bowl of a stand mixer with the dough hook attached, combine the flour, sugar, rapid rise yeast, and salt. Whisk these dry ingredients together to distribute everything evenly.
Step 2: In a separate bowl, whisk the eggs until smooth. Then melt the butter in a small saucepan over low heat; once melted, whisk in the buttermilk and warm the mixture until it reaches about 120 degrees F (49 degrees C) using an instant-read thermometer. Slowly pour this warm mixture into the beaten eggs, whisking constantly to temper the eggs. Allow it to cool to 110 degrees F (43 degrees C).
Step 3: Gradually add the egg and buttermilk mixture to the flour mixture and beat on medium-low speed until the dough forms a firm, elastic ball, about 10 minutes. If the dough seems too sticky and doesn’t pull away from the bowl, add up to ¼ cup more flour as needed.
Step 4: Turn the dough out onto a lightly floured surface and knead by hand for about 1 minute for extra smoothness. Shape the dough into a ball and place it in a buttered bowl, turning it to coat with butter. Cover with plastic wrap and let it rise in a warm place until doubled in size, around 2 hours.
Step 5: Preheat your oven to 350 degrees F (175 degrees C). Butter the outside edge of an 8-inch cake pan to prevent sticking.
Step 6: While the dough is rising, prepare the cream cheese filling by stirring together the cream cheese, confectioners’ sugar, optional flour, lemon juice, vanilla extract, and nutmeg until smooth and creamy.
Step 7: After the dough has risen, punch it down and transfer it onto a lightly floured sheet of parchment paper. Roll the dough into a 10 by 28-inch rectangle. Spread the cream cheese filling evenly over the dough, leaving a 1-inch margin around the edges.
Step 8: Starting from one long edge, carefully lift the parchment and begin rolling the dough into a log shape. Pinch the seam closed firmly to seal in the filling and keep the log on the parchment paper.
Step 9: Wrap the filled dough around the outer edge of your prepared cake pan to form a ring, pinching the ends together to seal. Then, with the parchment, lift the cake and place a baking sheet underneath. Gently remove the pan, leaving the ring-shaped dough on the baking sheet.
Step 10: In a small bowl, whisk together the egg and water to make an egg wash. Brush this evenly over the surface of the dough ring to encourage a gorgeous golden bake.
Step 11: Bake the cake in your preheated oven for approximately 40 minutes, or until it turns golden brown and bakes through completely. Let the cake cool on a wire rack for about 30 minutes.
Step 12: While the cake cools, mix the icing by combining the confectioners’ sugar, corn syrup, milk, and lemon juice in a bowl. Adjust the lemon juice to achieve a thick but slightly runny glaze perfect for drizzling.
Step 13: Drizzle the icing generously over the cooled king cake. If you want to go all out, decorate with traditional purple, green, and gold sugar and optionally hide a small king cake baby or trinket underneath for an authentic touch.
Servings and Timing
This King Cake with Cream Cheese Filling Recipe makes 12 generous servings, perfect for sharing with family and friends. You’ll spend about 1 hour preparing the dough and filling, followed by a 40-minute baking time. Most importantly, allow roughly 2 hours and 30 minutes for the dough to rise so it reaches the perfect fluffy texture. Altogether, you’re looking at a total time commitment of about 4 hours and 10 minutes from start to finish. The resting times are crucial for the dough’s lightness and the depth of flavor to develop beautifully.
How to Serve This King Cake with Cream Cheese Filling Recipe
When I serve this King Cake with Cream Cheese Filling, I like to slice it into thick wedges — it invites sharing and showcases the creamy swirl beautifully. It’s fantastic served slightly warm, which really brings out the aroma of the nutmeg and lemon, and makes the cream cheese center even more luscious. Fresh coffee or a robust tea pairs perfectly and elevates the experience to a leisurely, indulgent treat.
I love getting creative with presentation. Dusting the top of the icing with festive purple, green, and gold sugar crystals instantly transforms the cake into a celebratory centerpiece. For a bit of surprise, inserting a tiny king cake baby piece under the cake before icing is a fun Mardi Gras tradition that always sparks conversation and laughter at the table.
This cake shines at parties, brunches, or holiday gatherings, but it’s just as lovely for a special weeknight dessert when you want to treat yourself. It also pairs beautifully with sparkling wine, a crisp white cocktail, or even a non-alcoholic citrus spritz for those who prefer lighter beverages. Whether you serve it warm or at room temperature, each bite feels like a festive celebration.
Variations
I like to experiment with this King Cake with Cream Cheese Filling Recipe by tweaking the filling or dough to suit different tastes or dietary needs. For example, swapping the classic cream cheese for a mascarpone or ricotta blend gives the filling a slightly different texture while keeping it creamy and delicious. For vegan friends, I’ve had success using vegan cream cheese alternatives and replacing eggs with flaxseed “eggs” in the dough — it takes a bit more care, but the outcome is surprisingly delightful.
You can also jazz up the flavor by adding cinnamon to the dough or incorporating orange zest into the filling alongside lemon juice to bring an extra citrus punch. If you want to make it gluten-free, using a blend of gluten-free flours designed for baking works well, though I recommend a dough enhancer or xanthan gum to help with texture and rise.
For those short on time, you could experiment with baking this king cake in individual muffin tins to create mini king cakes, which speeds up baking and makes them perfect single servings. Though a traditional ring shape is part of the charm in this recipe, these little variations keep the spirit alive in new and exciting ways.
Storage and Reheating
Storing Leftovers
After enjoying your King Cake with Cream Cheese Filling, store any leftovers in an airtight container at room temperature for up to 2 days to maintain freshness and moisture. If your kitchen is warm or humid, storing it in the refrigerator in a sealed container can help extend the life to about 3 to 4 days, though chilling can slightly firm up the cream cheese filling, which some people enjoy.
Freezing
This king cake freezes beautifully! Wrap the cooled cake tightly in plastic wrap and then aluminum foil to protect it from freezer burn. It will keep well for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator, then bring it to room temperature before serving for the best flavor and texture.
Reheating
To reheat, I recommend warming individual slices in the microwave for 15–20 seconds or placing the whole cake in a preheated 300-degree F oven for about 10 minutes until just warmed through. Avoid overheating, which can dry out the dough or cause the cream cheese filling to become grainy. A gentle warming refreshes the soft crumb and highlights the delicious filling perfectly.
FAQs
Can I make this King Cake with Cream Cheese Filling Recipe ahead of time?
Absolutely! You can prepare the dough and filling a day in advance. Just assemble the cake on the day of baking to keep the dough fresh and ensure the filling stays creamy. Finished king cake also stores well as I mentioned, so making it ahead is a great option for busy celebrations.
What can I use if I don’t have Bulgarian-style buttermilk?
If you don’t have Bulgarian-style buttermilk, plain buttermilk or milk sour-mixed with a tablespoon of lemon juice or vinegar (let sit 5 minutes) works just fine. The slight acidity helps tenderize the dough and activate the yeast, so any buttermilk substitute will do.
Is it necessary to use the king cake baby or trinket?
The king cake baby or trinket is traditional but purely optional. It’s a fun surprise element that symbolizes luck and serves as a conversation starter at parties. If you choose to add it, place it carefully after baking or bake it in wrapped securely to prevent swallowing hazards.
How important is the rising time for the dough?
The rising time is key to getting that soft, fluffy texture I love in this cake. Rushing it will result in a denser cake. If your kitchen is cool, you can find a warm spot like inside an oven with the light on to encourage a good rise.
Can I decorate this King Cake with colored sugars?
Yes, decorating with purple, green, and gold sanding sugars is a classic finishing touch that makes the cake festive and visually stunning. I like sprinkling them over the icing right after drizzling so they stick beautifully and add that Mardi Gras charm.
Conclusion
If you’re looking for an authentic yet approachable King Cake with Cream Cheese Filling Recipe, trust me when I say this one is a winner every time. It’s rich but balanced, festive yet comforting, and just fun to make and share. I can’t wait for you to try it and bring a little New Orleans magic to your own kitchen and celebrations. Enjoy every delicious bite, y’all!
PrintKing Cake with Cream Cheese Filling Recipe
This King Cake with Cream Cheese Filling is a classic New Orleans treat that beautifully balances traditional lemon and nutmeg flavors with a tender, rich crumb. Combining a soft, sweet dough with a luscious cream cheese filling, it’s perfect for celebrations and pairs wonderfully with coffee. Best enjoyed fresh but still delightful a day later, this recipe brings the festive spirit of Mardi Gras to your table.
- Prep Time: 1 hr
- Cook Time: 40 mins
- Total Time: 4 hrs 10 mins
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: Louisiana Creole
Ingredients
Sweet Dough:
- 4 cups all-purpose flour, or more if needed
- ½ cup white sugar
- 1 (0.25 ounce) package rapid rise yeast
- 1 ¼ teaspoons salt
- 3 large eggs, at room temperature
- 6 tablespoons butter
- ¾ cup Bulgarian-style buttermilk
Cream Cheese Filling:
- 1 (8 ounce) package cream cheese, at room temperature
- 1 cup confectioners’ sugar
- 2 tablespoons all-purpose flour (optional)
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
Egg Wash:
- 1 egg
- ¼ cup water
Icing:
- 1 cup confectioners’ sugar
- 4 teaspoons corn syrup
- 4 teaspoons milk
- 1 teaspoon lemon juice, or as needed
Instructions
- Prepare the dough mixture: Combine the flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with a dough hook. In a separate bowl, whisk the eggs thoroughly.
- Heat buttermilk and butter: Melt the butter over low heat, then whisk in the buttermilk and warm the mixture until it reaches 120°F (49°C). Slowly add this warm buttermilk mixture into the beaten eggs, whisking continuously, then allow it to cool to 110°F (43°C).
- Mix the dough: On medium-low speed, incorporate the egg and buttermilk mixture into the dry ingredients, mixing until a firm, elastic dough forms—about 10 minutes. If the dough sticks to the sides of the bowl, add up to ¼ cup more flour to reach the right consistency.
- Knead the dough: Turn the dough onto a work surface and knead it by hand for 1 minute. Shape into a ball and place in a butter-coated bowl, turning once to coat all surfaces with butter. Cover with plastic wrap and let it rise in a warm area until doubled in size, approximately 2 hours.
- Preheat oven and prepare pan: Heat your oven to 350°F (175°C) and butter the outer edge of an 8-inch cake pan.
- Make the cream cheese filling: In a bowl, stir together cream cheese, confectioners’ sugar, flour (optional), lemon juice, vanilla extract, and nutmeg until smooth and creamy.
- Shape the dough and fill: Punch down the risen dough and place it on a lightly floured piece of parchment paper. Roll it out into a 10×28-inch rectangle. Spread the cream cheese filling evenly over the dough, leaving a 1-inch border around the edges.
- Form the cake ring: Using the parchment paper to assist, roll the dough lengthwise into a log and pinch the seam tightly to seal the filling inside. Carefully wrap the dough around the edge of the prepared cake pan forming a ring, pinching ends together to close.
- Apply egg wash: Whisk together 1 egg and ¼ cup water to create an egg wash and brush it evenly over the surface of the dough ring.
- Bake the king cake: Place the ring on a baking sheet and bake in the preheated oven for about 40 minutes or until golden brown. Remove from oven and let cool for 30 minutes.
- Prepare the icing: While the cake cools, combine confectioners’ sugar, corn syrup, and milk in a bowl. Add lemon juice gradually until the icing reaches a thick but pourable consistency.
- Decorate and serve: Drizzle the lemon glaze over the cooled king cake. Optionally decorate with purple, green, and gold sugar and insert a king cake baby or trinket from underneath before serving.
Notes
- The cake is best consumed the same day but remains tasty the following day if covered properly.
- Optional decorations include colored sugars in purple, green, and gold to honor traditional Mardi Gras colors.
- You can safely insert a king cake baby or other small trinket into the cake from underneath the ring before decorating.
- The 2 tablespoons of flour in the filling help to stabilize it but can be omitted if preferred.
- If the dough is sticky during kneading, add flour gradually to avoid over-drying.
