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Ready to add a little something special to your Mardi Gras celebration?! You’re going to love this Sourdough King Cake Recipe. It’s festive, fun and makes the classic rich, buttery king cake dough even better with the addition of sourdough.
This cinnamon-style sourdough king cake uses a sweet dough, similar to my sourdough cinnamon roll dough and is rolled up with a delicious cinnamon filling. Add a little plastic baby, dried bean or plastic coin inside the King Cake – it’s tradition – and then top with a creamy glaze. Shake yellow, green and purple sanding sugar sprinkles all over the top and you will have the perfect treat to enjoy all carnival season long!
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Why You’ll Love This King Cake
- Festive and Fun – You’ll love celebrating Mardi Gras with this recipe—it’s the perfect sourdough adaptation of my Mini King Cake Recipe (a great alternative if you are baking with kids!)
- Sweet Cinnamon Flavor – These have the same sweet cinnamon flavor and festive topping as my King Cake Scones — they taste as good as they look! And if you’re looking for another bake with sprinkles that’s festive and fun, you’ve got to try my Funfetti Sourdough Bread!
- 100% sourdough – Just like my Sourdough Cinnamon Sugar Babka, this is a 100% sourdough recipe that uses all natural yeast to rise!
- Braided Shape – You’ll love the beautiful shape this loaf takes. It’s the perfect holiday centerpiece, just like this Cranberry Orange Sourdough Wreath!
Important Ingredients
- Levain – This recipe uses a sweet stiff levain that combines ripe and active sourdough starter, flour, sugar, and room temperature water and is left to rise before using.
- Bread Flour – I recommend using bread flour with a strong protein content for this dough. I almost always use a 12.5% protein content bread flour for my bread recipes.
- King Cake Filling – This recipe uses a cinnamon filling that combines melted butter with brown sugar, granulated sugar, flour, cinnamon, and a pinch of salt. Mix the ingredients together and they form a crumbly filling that will bake up ooey gooey in the oven.
- Glaze – A simple glaze made from powdered sugar, milk, unsalted butter and extracts tops this King Cake. If you like a lot of glaze, double this recipe!
- Sprinkles – green, red and yellow sanding sugar sprinkles can find at the grocery store or order them online
See the recipe card for full information on ingredients and quantities
Substitutions
- Cinnamon Sugar Filling: King cake is often made with different fillings – cream cheese and fruit fillings are also popular! I don’t recommend using a cream cheese filling with this dough unless you can proof your King Cake and bake it within 2 hours (for food-safety reasons). A fruit filling would be a great substitution though!
- Stiff Levain: I haven’t tried this recipe with a traditional sourdough starter in place of the stiff levain, but you can substitute it. You won’t have as long of a window of time to bake the King Cake and it can over-proof more easily, so watch it! You also may need to increase the flour a little bit in the recipe when kneading the dough.
- Whole Milk: 2% milk can be substituted instead of whole milk if you prefer.
- Glaze: The glaze on this King Cake is simple. I love adding some almond extract OR lemon juice into the glaze for flavor. If you prefer a cream cheese icing, try the one from my sourdough discard cinnamon rolls!
Sourdough Baker’s Timeline
A sample baking schedule helps me when baking with sourdough. Sourdough takes much longer to rise than traditional bread. This schedule helps me plan my bake.
Note: This schedule assumes the dough temperature is 78-80ºF throughout the process. If your dough is colder, the process will move slower. If your dough is warmer, the process will move faster.
| Day 1 | Mix Levain/Knead Dough/Bulk Fermentation |
| 7:00 AM – 7:00 PM | Make Stiff Sweet Levain. Let rise for 10-12 hours. |
| 7:00 – 7:15 PM | Mix and Knead Dough |
| 7:15 PM | Begin Bulk Fermentation |
| Day 2 | Shape/Proof/Bake |
| 7:00 or 8:00 AM | End Bulk Fermentation |
| 8:00 AM | Shape King Cake |
| 8:15 AM – 10:15 or 11:00 AM | Proof at 78-80ºF |
| 11:00 AM | Bake King Cake |
If you are new to sourdough, learn how to make a sourdough starter from scratch and how a sourdough starter works in my Free Sourdough Beginner Guide. Using naturally fermented sourdough will take much longer, but you will love the fermentation benefits and the flavor!
How to Make Sourdough King Cake
Mix the Levain
One of the things that sets this sourdough king cake apart from other recipes is the stiff, sweet levain you mix together before mixing the dough. This takes the place of a traditional sourdough starter or commercial yeast. A stiff levain helps temper the tang from sourdough and lets the cinnamon roll flavor really shine in this recipe. I love the tang in a traditional sourdough loaf, but I prefer my king cake light, fluffy and tang-free.
Note: If you really want to use ripe, active starter in place of the stiff levain, you can BUT you will need to add a little extra flour to the dough and you will have to watch your dough closely as it can more easily overproof.
Step 1: Mix the Levain. Combine sourdough starter, flour, sugar, and water. Knead stiff sweet levain until it forms a cohesive ball and allow to rise for 10-12 hours (overnight) (Images 1 & 2).
Knead the Dough
Step 2: Mix & Knead the Dough. Once your stiff sweet levain is ready, combine 125 grams of levain with whole milk, water, sugar, melted, butter, egg, vanilla extract, and salt. While your stand mixer is kneading, gradually add flour until the dough feels tacky and smooth. Knead for a total of about 10 minutes (Images 3 & 4).
Bulk Fermentation or First Rise
Step 3: Bulk Fermentation. Cover the dough and set in a warm 78ºF place for about 12 hours until risen and doubled in size (Images 5 & 6).
Shape the King Cake
Step 4: Shape the King Cake. Once dough has doubled in size, dump the dough on the counter and use a rolling pin to roll dough into a rectangle (Images 7 & 8). Divide the dough in half and sprinkle the cinnamon mixture on top of each half (Images 9 & 10). Roll each piece of dough to form a tight rope of dough, and then twist the two pieces together to form a braid. Finally, bring the ends together to form a circle and place on a parchment lined baking sheet (Images 11, 12, 13 & 14).
Proof or Second Rise
Step 5: Proof the Dough. Cover dough and let proof for a few hours until puffed and risen (Images 15 & 16).
Bake and Frost the King Cake
Step 6: Bake & Decorate. Bake Sourdough King Cake at 350ºF for about 40-45 minutes (Image 17). Prepare frosting. Spread over the King Cake and top with sprinkles. If you choose, prior to icing you can tuck a plastic baby figure or a plastic coin into one of the folds of the cake (Image 18, 19, & 20).
How to Store Leftovers
Leftover sourdough king cake can be stored in an air-tight container or plastic bag at room temperature for up to a couple days. Reheat slightly before serving. I also like to freeze extra slices of king cake in an air-tight container for up to a couple months.
Amy’s Recipe Tip
You don’t have to hide anything inside the King Cake, but it’s fun. If you want to purchase the traditional “baby figures” that are hidden inside King Cakes, I found some on Amazon. I like to hide the baby inside the King Cake after it is baked – that may not be traditional – but I don’t want to take my chances with plastic melting in my King Cake!
You could also try hiding a small piece of candy which is the method I use in mini King Cake Recipe. The candy will melt, but one lucky person will get it and be responsible for buying the next King Cake (or making it!).
Frequently Asked Questions
I am hesitant to make a sourdough version with cream cheese filling because cream cheese shouldn’t be left out for more than 2 hours before bacteria can begin to form. Sourdough typically takes longer to rise, so it may not be food safe if you want to use a cream cheese filling. I prefer using the cinnamon filling or a jam or fruit filling would also be delicious.
King cake is a ring-shaped pastry that hails from New Orleans and the Gulf Coast. It is traditionally enjoyed during the Carnival/Mardi Gras season. An enriched dough is filled with cinnamon, cream cheese or fruit fillings and iced with sprinkles of purple, green and gold- the colors of Mardi Gras. Traditionally a small plastic baby, symbolizing the baby Jesus, for one person to find.
A King Cake is symbolic with the oval shape symbolizing unity or the crown of the 3 Kings (wise men). The colors represent: Gold – Power, Purple – Justice and Green – Faith.
King cake season traditionally begins on January 6th – the day of Epiphany or when the 3 wise men are said to have visited the baby Jesus and goes until Ash Wednesday (the beginning of Lent).
Spring Sourdough Recipes
If you tried this Sourdough King Cake or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
Sourdough King Cake
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Equipment
- pizza cutter optional
Ingredients
Stiff Sweet Levain
- 15 grams ripe, active starter (about 1 teaspoon)
- 15 grams granulated sugar, about 1 teaspoon
- 75 grams flour, heaping 1/2 cup
- 38 grams water, about 2 Tablespoons plus 2 teaspoons
Sourdough King Cake
- 125 grams stiff sweet levain, about 1/2 cup
- 180 grams whole milk, about 3/4 cup
- 120 grams water, warmed, about 1/2 cup
- 75 grams granulated sugar, about 1/3 cup
- 75 grams unsalted butter, melted, about 5 Tablespoons
- 1 large egg, about 50 grams
- 6 grams vanilla extract, about 1 1/2 teaspoons
- 10 grams salt, about 1 1/2 teaspoons
- 650 grams bread flour, about 4.5 -5 cups, see recipe notes
Cinnamon Filling
- 110 grams brown sugar, about 1/2 cup
- 50 grams granulated sugar, about ¼ cup
- 50 grams all-purpose flour, scant 1/3 cup
- 3 grams ground cinnamon, about 2 teaspoons
- 45 grams unsalted butter, melted (about 3 Tablespoons)
- pinch of salt
Glaze
- 150 grams powdered sugar, 1 cup plus 2 Tablespoons
- 30 grams whole milk, about 2 Tablespoons
- 15 grams unsalted butter, melted, about 1 Tablespoon
- 4 grams vanilla extract, about 1 teaspoon
- 4 grams almond extract OR lemon juice, about 1 teaspoon, optional
- Pinch of salt
- Assorted sugar sprinkles, yellow, green and purple
Instructions
Stiff Sweet Levain (ripe in 10-12 hours, overnight at 78ºF)
- Mix together ripe sourdough starter, all purpose flour, granulated sugar and water. Knead the levain until it forms a cohesive ball. Set in a liquid measuring cup and cover for 10-12 hours until the levain has doubled in size and the top is rounded.
Sourdough King Cake
- Knead the Dough: Set the bowl of a stand mixer on a kitchen scale. Tare the scale and add 125 grams of the ripe, stiff sweet levain, whole milk, water, sugar, melted butter, egg, vanilla extract and salt to a bowl. Turn the mixer on and gradually add the flour as the mixer kneads the dough, holding back just a little of the flour (about 65 grams or 1/2 cup). Add the rest of the flour as needed. The dough should feel tacky and not overly sticky, pulling away from the sides of the bowl. Knead for about 10 minutes until smooth. Note: This dough can also be kneaded by hand for 10-15 minutes until a smooth dough forms.
- Bulk Fermentation/First Rise: Turn the dough out from the mixing bowl into a container to proof. Cover the dough and set in a warm 78ºF place for about 12 hours. During this time the dough will at least double in size. If it's not showing signs that it's doubling, you need to warm it up a little bit to encourage it to rise.
- Mix Filling: Shortly before the dough is ready to shape, mix together the cinnamon filling. Mix brown sugar, granulated sugar, all-purpose flour, melted butter, cinnamon and a pinch of salt until it forms a crumbly filling. Set aside.
- Shape and Fill King Cake: Dump the risen dough out on a countertop. Use a rolling pin to roll into a 12 by 18-inch rectangle. Use a pizza cutter to cut the dough in half, resulting in two 6 by 18-inch strips of dough. Sprinkle the cinnamon filling over both strips of dough. Starting with the long edge of the first strip, roll the dough up, cinnamon roll style and pinch the ends closed. Repeat with the second strip of dough. You will have two strands of dough. Twist the strands together in a rope braid and then bring the ends together forming a circle. Place the shaped dough on a parchment-lined baking sheet.Note: I like to place an oven-safe ramekin in the middle of the dough so the dough doesn't close up the hole of the king cake while it bakes.
- Proof: Cover the king cake with plastic wrap or a baking sheet cover and set in a warm 78-80ºF place for a couple of hours until the king cake is puffed up and risen.
- Bake: Preheat the oven to 350ºF. Bake the sourdough king cake for about 40-45 minutes until baked through. The internal temperature of the dough should register 190ºF when baked. Pull the king cake out of the oven and let cool before removing the ramekin (if you used it) and topping with icing and sprinkles.
- Topping: Whisk together powdered sugar, milk, melted butter, extracts and a pinch of salt. Drizzle or spoon over the cooled king cake. Top immediately with yellow, green and purple sanding sugar. Enjoy!Optional: Place a plastic baby figure inside one of the folds of the swirled king cake before drizzling with icing. Whoever finds the baby gets to buy (or make) the next King Cake for the group!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I feel like mine came out a tad too “sourdough” tasting. Had quite a tang to it
I’m sorry it was too strong of a sourdough flavor for your liking!
I want to try this, but I am wondering if I can make two small king cakes out of this recipe? Or maybe I should just double it and make two large. 🤔I want to take one to work for my coworkers. Any recommendations?
Yes! That will work – just shape them into two smaller cakes instead of one large one. Enjoy!
It came out great!! It’s delicious and looks so cute!! Will definitely make again.😋
I’m glad it turned out great! Thanks for sharing!
Great recipe! Clear instructions! Delicious king cake
Thanks for the review! I’m glad it turned out great.
Trying to plan ahead a bit… I’m assuming I could prepare through strep 4, freeze, and allow to rise overnight in the fridge when ready to bake?
Yes, that can work. Keep in mind that the freezer kills off sourdough, so I wouldn’t recommend freezing for more than a week if choosing that option.
This is the first time I’ve worked with a sweet stiff starter. I’m not sure if I didn’t let it rise long enough but it was very hard to mix. I used my Bosch mixer.
Was just the levain hard to mix or the dough? I’m sorry it gave you trouble!
After I’ve shaped and it’s risen can I put it in the fridge overnight. I didn’t time right so I may be baking late. Thanks
I would put it in the fridge after shaping and before it proofs to avoid overproofing. I hope it turns out great!
Can you put this dough in the frig after the first bulk fermentation before shaping/baking? I got too late of a start and don’t want to bake this at midnight:(
I think that could work – what did you end up doing and did it work?
I actually did this and it ended up working out fine.
After the first rise with my main dough, I covered the bowl with plastic wrap and put it in the fridge.
The next morning, I made the filling and then took the dough out and rolled it out. It’s a bit cold and stiff at first but then it got better.
It still rose quite a bit while in the oven, so I’d say this is a sound method if someone needs to stick their dough in the fridge overnight! Hope this helps.
Thanks for coming back to report! I’m glad it turned out great.