Copycat Antoine’s King Cake Recipe

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Antoine’s King Cake has become one of the most beloved staples of the Mardi Gras season, renowned for its perfect blend of cinnamon-spiced dough, vibrant icing, and rich, buttery texture. But what makes their cake so special? Is it the secret touch of praline filling? The quality ingredients? Or maybe it’s the legacy of a family-owned bakery that’s been steeped in Louisiana traditions?

How to make Antoine’s King Cake

Antoine’s King Cake is a traditional New Orleans–style king cake made by Antoine’s Famous Cakes, a longtime, family-owned bakery in Gretna, Louisiana.

Ingredients

For the Dough:

• 1/2 cup warm water (110°F-115°F)
• 2 1/4 teaspoons active dry yeast (or one packet)
• 1/2 cup granulated sugar
• 1/2 cup whole milk, warmed
• 1/4 cup unsalted butter, melted
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 4 cups all-purpose flour (plus extra for dusting)

For the Filling:

• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1/4 cup unsalted butter, softened
• Optional: 1 cup pecans or praline crumbles for a New Orleans-inspired touch

For the Glaze:

• 2 cups powdered sugar
• 1/4 cup milk (or adjust for desired consistency)
• 1 teaspoon vanilla extract

For Decoration:

• Purple, green, and gold sanding sugar (Mardi Gras colors)
• Optional: A small plastic baby figurine (if you’re following tradition, but avoid baking it inside the cake to keep things safe)

Instructions

Preparing the Dough:

1. Activate the Yeast: In a small bowl, combine the warm water, a teaspoon of sugar, and the active dry yeast. Let it sit for 5-10 minutes, until it becomes frothy. This ensures the yeast is active and ready to work.
2. Mix Wet Ingredients: In a large mixing bowl, combine warm milk, melted butter, eggs, vanilla extract, and the frothy yeast mixture.
3. Incorporate Dry Ingredients: Gradually add the flour, sugar, and salt, mixing until the dough comes together and forms a soft, sticky consistency. If needed, add small amounts of flour to keep it manageable.
4. Knead the Dough: Transfer the dough to a floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment for about 5-7 minutes.
5. First Rise: Lightly grease a large bowl with oil or butter, place the dough inside, and cover with a clean kitchen towel. Allow it to rise in a warm, draft-free spot for about 1-2 hours, or until it doubles in size.

Preparing the Filling:

1. In a medium bowl, mix the brown sugar, granulated sugar, and cinnamon.
2. Add softened butter to the mixture, stirring until the filling resembles a paste. Fold in pecans or praline crumbles if desired.

Assembling the King Cake:

1. Roll the Dough: Once the dough has risen, punch it down to release the air and roll it out into a large rectangle on a floured surface (roughly 10×16 inches).
2. Spread the Filling: Evenly spread the cinnamon-sugar mixture over the dough, leaving about 1 inch of space around the edges.
3. Shape the Cake: Starting with the long edge, carefully roll the dough into a log shape, making sure to roll tightly so the filling is secured inside. Pinch the seams to seal.
4. Form the Ring: Shape the log into a circle and pinch the ends together to form a complete ring. Place the ring on a parchment-lined baking sheet.
5. Final Rise: Cover the ring with a towel and let it rise for an additional 30-60 minutes. It should noticeably puff up but not overinflate.

Baking:

1. Preheat your oven to 350°F (175°C).
2. Bake the King Cake for 25-30 minutes, or until it turns golden brown and sounds slightly hollow when tapped. Be sure to monitor it toward the end so it doesn’t overbake.
3. Allow the cake to cool completely before adding any glaze or decorations to ensure they don’t melt.

Decorating:

1. Make the Glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth and pourable. Adjust consistency with more powdered sugar (for thickness) or milk (for thinning).
2. Glaze the Cake: Drizzle the glaze generously over the cooled King Cake.
3. Add the Colors: Sprinkle the purple, green, and gold sanding sugar over the glaze in alternating sections for that classic Mardi Gras look.
4. If using a plastic baby figurine, insert it carefully into the underside of the cake after baking for safety.

Tips for Success

• Temperature is Key: Make sure your liquids (milk and water) are at the right temperature to activate the yeast—too hot, and it will die; too cold, and it won’t activate.
• Don’t Skip the Second Rise: This step gives the King Cake its fluffy, airy texture, so be patient.
• Customizations: Feel free to experiment with fillings—cream cheese, fruit preserves, or praline are popular additions in Louisiana.
• Work Quickly but Gently: When shaping and rolling, try not to overwork the dough or tear it. Work on a floured surface and with gentle hands.

What to serve with

A freshly baked Antoine’s King Cake is delicious on its own, but pairing it with the right accompaniments can make it an even more memorable treat.

• Cafe au Lait: A New Orleans classic, made with equal parts hot strong coffee and steamed milk. The creamy richness is an ideal match for the cake’s flavors.
• Espresso or Black Coffee: The boldness of black coffee balances the sweetness of the King Cake for those who enjoy a stronger brew.
• Chicory Coffee: A traditional Louisiana favorite that adds a slightly nutty, bittersweet flavor.
• Hot Chocolate: For a family-friendly option, a mug of rich, velvety hot chocolate topped with whipped cream can beautifully complement the cake’s warming spices.

Ingredients Substitutes

When preparing Antoine’s King Cake, you might find that you’re missing an ingredient or catering to someone’s dietary preferences. Don’t worry—you can make substitutions without compromising too much on flavor, texture, or authenticity.

1. Substitutes for All-Purpose Flour

The core ingredient in King Cake dough is all-purpose flour, but dietary restrictions like gluten intolerance may require alternatives.

• Gluten-Free Flour Blend: Use a 1:1 gluten-free baking flour mix (such as Bob’s Red Mill or King Arthur). These blends typically contain xanthan gum or guar gum, which help provide the elasticity gluten normally gives.
• Whole Wheat Flour: You can substitute up to half of the all-purpose flour with whole wheat flour to make the cake slightly heartier.
• Almond Flour (For Low-Carb/Keto): While almond flour alone won’t work for a traditional yeast dough, you can use it in combination with coconut flour as part of a keto-friendly King Cake recipe.

2. Substitutes for Yeast

Yeast is essential for making the King Cake dough rise, but if you don’t have active dry yeast or rapid-rise yeast on hand, you can try alternatives:

• Instant Yeast: Can be subbed at a 1:1 ratio for active dry yeast. Unlike active yeast, instant yeast doesn’t need to be dissolved in water first.
• Baking Powder and Baking Soda: If yeast isn’t an option, you can use a combination of baking soda and baking powder with an acid (like lemon juice or vinegar) for leavening. While this technically turns the bread into a quick bread, you’ll still get a fluffy texture.
• Substitute: Use 1 teaspoon baking soda + 1 teaspoon vinegar + 2 teaspoons baking powder in place of yeast.

3. Substitutes for Milk

The milk in the dough makes it tender and adds a slight richness. If you’re out of milk or need a dairy-free option, here are some alternatives:

Dairy-Free Substitutes:

• Unsweetened Almond Milk
• Oat Milk
• Soy Milk
• Coconut Milk (for a richer flavor)

Final Thoughts

Antoine’s King Cake is undoubtedly the star of the show, but pairing it with complementary beverages, savory bites, or additional sweet treats can take your celebration to the next level.

More King Cake Recipes:

• Homemade Rouses King Cake Recipe