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Renowned for their perfectly moist dough, rich fillings, and signature swirl of icing, Caluda’s King Cakes have become a staple for celebrations not just in Louisiana, but across the nation.
Table of Contents
How to make Caluda’s King Cake
Caluda’s King Cake is a famous New Orleans–style king cake made by Caluda’s Bakery, a family-owned bakery that’s been around since 1969 in Louisiana.
Ingredients
For the Dough:
- 1/2 cup warm water (110–115°F)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/2 cup granulated sugar, divided
- 4 to 4 1/4 cups all-purpose flour, plus extra for dusting
- 1/2 teaspoon salt
- 1/2 cup melted unsalted butter
- 1/2 cup whole milk, warmed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional, for that signature king cake flavor)
For the Filling:
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For the Glaze:
- 2 cups powdered sugar
- 2–4 tablespoons milk or heavy cream (adjust for desired consistency)
- 1/2 teaspoon vanilla extract
Decorations:
- Purple, green, and gold (yellow) sanding sugar (Mardi Gras colors)
- Optional: A small plastic baby figurine for tradition!
Instructions
- Combine warm water, yeast, and 1 tablespoon of the granulated sugar in a small bowl. Let the mixture sit for 5–10 minutes until it becomes frothy. This indicates the yeast is active.
- In a large mixing bowl (or the bowl of a stand mixer), whisk together 4 cups flour, the remaining sugar, and salt.
- In a separate bowl, whisk together the melted butter, warm milk, eggs, vanilla extract, and cinnamon (if using). Add this mixture to the dry ingredients.
- Pour in the yeast mixture and begin kneading the dough—either with the dough hook attachment on a stand mixer or by hand—for about 8–10 minutes until the dough is smooth and elastic. If it’s too sticky, sprinkle in small amounts of the extra flour as needed.
- Cover the dough with a damp cloth and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- While the dough is rising, mix the cream cheese, powdered sugar, and vanilla extract in a bowl until smooth. If using alternative fillings (e.g., cinnamon sugar or fruit preserves), prepare those as well.
- Once the dough has risen, punch it down and turn it onto a lightly floured surface. Roll it out into a large rectangle (about 10×20 inches).
- Spread the filling evenly over the dough, leaving a 1-inch border along the edges.
- Starting from the long side, roll the dough tightly into a log. Pinch the seam to seal.
- Transfer the rolled dough to a lined baking sheet and shape it into a ring (or oval, for a traditional king cake shape). Pinch the ends together to seal the circle.
- Cover with a clean kitchen towel and let it rise again for 30–45 minutes.
- Preheat your oven to 350°F (175°C). Bake the cake for 25–30 minutes, or until golden brown and cooked through. Allow it to cool completely before decorating.
- Prepare the glaze by whisking powdered sugar, milk or cream, and vanilla extract until smooth. Adjust the consistency as needed—a thicker glaze will stay on top, while a thinner glaze will seep into the cake.
- Drizzle the glaze generously over the cooled cake. While the glaze is still wet, sprinkle purple, green, and gold sanding sugar in sections to create the signature Mardi Gras design.
- If desired, insert a small plastic baby under the cake (after glazing) for the traditional king cake surprise.
Tips for Success
- Take Your Time with the Dough: King cake dough is similar to brioche or cinnamon roll dough—rich and buttery. Be patient when kneading and allow sufficient time for the dough to rise properly.
- Use Quality Fillings: Whether you opt for cream cheese, praline, or fresh fruit preserves, high-quality fillings elevate the flavor of the Caluda’s King Cake. Don’t skimp!
- Get Creative with Shapes: While the traditional king cake is a ring or oval, you can experiment with braiding the dough or creating mini king cakes.
What to serve with
A slice of Caluda’s King Cake is a treat on its own with its buttery, sweet dough and vibrant glaze. However, pairing it with complementary beverages, sides, and snacks can make your celebration extra special.
- New Orleans-Style Coffee: Pair your king cake with a cup of classic New Orleans chicory coffee for an authentic local touch. The deep, nutty notes in chicory coffee perfectly offset the sweetness of the cake.
- Café au Lait: A creamy cup of café au lait (equal parts steamed milk and strong coffee) creates a smooth and decadent pairing.
- Flavored Coffee: Vanilla, hazelnut, or cinnamon-flavored coffee can amplify the spiced notes in traditional king cakes.
Ingredients Substitutes
There are ways to make a delicious homemade Caluda’s King Cake without compromising on quality or flavor.
Active Dry Yeast
Yeast is essential for the dough’s rise and fluffiness, but substitutions are possible depending on availability:
- Instant Yeast: You can replace active dry yeast with instant yeast on a 1:1 basis. Instant yeast is faster-acting and does not require activation in warm water. Simply mix it directly with your dry ingredients.
- Baking Powder or Baking Soda (with Vinegar or Lemon Juice): If yeast is unavailable, replace it with baking powder or baking soda combined with an acidic ingredient (e.g., vinegar or lemon juice). Use 1 teaspoon baking powder or 1/4 teaspoon baking soda + 1/2 teaspoon vinegar or lemon juice per cup of flour. While this substitution won’t produce the same airy texture, it’s an option for quick bread-style dough.
All-Purpose Flour
If you don’t have all-purpose flour, other types of flour can be used:
- Bread Flour: Bread flour works well for king cakes, as its higher protein content creates a chewier texture. Use it as a direct substitute for all-purpose flour.
- Whole Wheat Flour: You can substitute up to 50% of all-purpose flour with whole wheat flour for a nuttier flavor and added fiber. Going beyond 50% may result in a denser dough, so proceed with caution.
- Gluten-Free Flour: For a gluten-free king cake, use a high-quality all-purpose gluten-free flour blend designed for baking. Brands like King Arthur or Bob’s Red Mill are reliable options.
Granulated Sugar
Sugar adds sweetness and helps feed the yeast. Substitutes include:
- Brown Sugar: Replace 1:1, noting that the brown sugar will add slight moisture and a subtle molasses flavor.
- Coconut Sugar: A healthier, lower-glycemic option with a mild caramel taste. Use an equal amount.
- Honey or Maple Syrup: For liquid sweeteners, use 3/4 cup for every 1 cup of sugar, reducing the liquid in the recipe slightly (by about 1–2 tablespoons) to maintain consistency.
Butter
Butter makes the dough rich and tender. If you’re out of butter or prefer a dairy-free option, try these substitutes:
- Margarine: A direct replacement for butter, though choose margarine without added water content for best results.
- Coconut Oil: Use melted coconut oil 1:1 in place of butter for a dairy-free option. Note that it will add a mild coconut flavor.
- Neutral Oils: Vegetable oil, canola oil, or avocado oil can be used at the same ratio.
- Applesauce or Mashed Banana: For a lower-fat alternative, replace every 1/2 cup of melted butter with 1/2 cup of unsweetened applesauce or mashed banana. This will soften the texture slightly and add subtle sweetness to the dough.
Milk
Milk keeps the dough moist and tender. If you prefer non-dairy or lighter options:
- Plant-Based Milk: Almond, soy, oat, or coconut milk can all be substituted at a 1:1 ratio. Choose unsweetened varieties to avoid altering the flavor.
- Water: For a no-milk option, use equal parts warm water.
- Evaporated Milk: Dilute evaporated milk with water at a 1:1 ratio.
Final Thoughts
Pairing Caluda’s King Cake with the right accompaniments enhances both the flavor and the festive atmosphere of Mardi Gras.
More King Cake Recipes:
Ingredients
For the Dough:
- 1/2 cup warm water (110–115°F)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/2 cup granulated sugar, divided
- 4 to 4 1/4 cups all-purpose flour,
- 1/2 teaspoon salt
- 1/2 cup melted unsalted butter
- 1/2 cup whole milk, warmed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
For the Filling:
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For the Glaze:
- 2 cups powdered sugar
- 2–4 tablespoons milk
- 1/2 teaspoon vanilla extract
Decorations:
- Purple, green, and gold (yellow) sanding sugar
- Optional: A small plastic baby figurine for tradition!
Instructions
- Combine warm water, yeast, and 1 tablespoon of the granulated sugar in a small bowl. Let the mixture sit for 5–10 minutes until it becomes frothy. This indicates the yeast is active.
- In a large mixing bowl (or the bowl of a stand mixer), whisk together 4 cups flour, the remaining sugar, and salt.
- In a separate bowl, whisk together the melted butter, warm milk, eggs, vanilla extract, and cinnamon (if using). Add this mixture to the dry ingredients.
- Pour in the yeast mixture and begin kneading the dough—either with the dough hook attachment on a stand mixer or by hand—for about 8–10 minutes until the dough is smooth and elastic. If it’s too sticky, sprinkle in small amounts of the extra flour as needed.
- Cover the dough with a damp cloth and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- While the dough is rising, mix the cream cheese, powdered sugar, and vanilla extract in a bowl until smooth. If using alternative fillings (e.g., cinnamon sugar or fruit preserves), prepare those as well.
- Once the dough has risen, punch it down and turn it onto a lightly floured surface. Roll it out into a large rectangle (about 10x20 inches).
- Spread the filling evenly over the dough, leaving a 1-inch border along the edges.
- Starting from the long side, roll the dough tightly into a log. Pinch the seam to seal.
- Transfer the rolled dough to a lined baking sheet and shape it into a ring (or oval, for a traditional king cake shape). Pinch the ends together to seal the circle.
- Cover with a clean kitchen towel and let it rise again for 30–45 minutes.
- Preheat your oven to 350°F (175°C). Bake the cake for 25–30 minutes, or until golden brown and cooked through. Allow it to cool completely before decorating.
- Prepare the glaze by whisking powdered sugar, milk or cream, and vanilla extract until smooth. Adjust the consistency as needed—a thicker glaze will stay on top, while a thinner glaze will seep into the cake.
- Drizzle the glaze generously over the cooled cake. While the glaze is still wet, sprinkle purple, green, and gold sanding sugar in sections to create the signature Mardi Gras design.
- If desired, insert a small plastic baby under the cake (after glazing) for the traditional king cake surprise.
