Homemade Rouses King Cake Recipe

9

For years, Rouses Markets have been delighting the Gulf Coast with their famous king cakes, offering flavors that range from traditional cinnamon to indulgent varieties like praline and cream cheese. But what if I told you that you can capture the essence of a Rouses King Cake right in your own kitchen?

How to make Rouses King Cake

Rouses King Cake is the seasonal Mardi Gras king cake sold by Rouses Markets, a grocery and bakery chain based in Louisiana known for its popular king cakes during Carnival season each year.

Ingredients

For the Dough

• 1/2 cup warm water (110–115°F)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 cup granulated sugar
• 3 1/2 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1/4 teaspoon nutmeg (optional, for a hint of warmth)
• 2 large eggs
• 1/2 cup whole milk, warmed
• 1/3 cup (5 1/3 tablespoons) unsalted butter, softened
• 1 teaspoon vanilla extract
• Zest of 1 lemon or orange (optional)

For the Filling

• 1/2 cup packed brown sugar
• 2 teaspoons cinnamon
• 1/4 cup (4 tablespoons) unsalted butter, softened
• Optional: Cream cheese filling, fruit preserves, or pecans

For the Glaze

• 2 cups powdered sugar
• 3 tablespoons whole milk (or more for desired consistency)
• 1 teaspoon vanilla extract
• Food coloring (green, purple, and gold/yellow)

Extras

• Colored sugar sprinkles (green, purple, and yellow)
• Plastic baby figurine for tradition (optional)

Instructions

1. Activate the Yeast: In a small bowl, combine the warm water and granulated sugar, then sprinkle in the yeast. Let it sit for about 5–10 minutes until it becomes frothy. This step ensures your yeast is active—if it doesn’t foam, start over with fresh yeast and water.
2. Make the Dough: In the bowl of a stand mixer (or a large mixing bowl if kneading by hand), combine flour, salt, and nutmeg (if using). Mix to combine.
3. Add the frothy yeast mixture, eggs, warm milk, softened butter, vanilla extract, and citrus zest. Mix on medium speed with a dough hook attachment (or stir with a sturdy spatula) until the dough pulls together. If it’s too sticky, sprinkle in a little more flour, 1 tablespoon at a time.
4. Turn the dough out onto a lightly floured surface and knead by hand for 8–10 minutes until it’s smooth and elastic. If you’re using a stand mixer, knead with the dough hook for about 5–6 minutes.
5. Place the dough in a greased bowl, cover it with a damp towel or plastic wrap, and let it rise for 1–1.5 hours in a warm spot, until it doubles in size.
6. Prepare the Filling: In a small bowl, mix the brown sugar, cinnamon, and softened butter until combined. If you’d like to use cream cheese or fruit preserves as a filling, have those ready as well.
7. Roll and Shape the Dough: Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and roll it into a large rectangle, roughly 10×16 inches.
8. Spread your filling evenly over the dough, leaving about a 1-inch border around the edges.
9. Starting with the long side, roll the dough into a tight log, similar to rolling cinnamon rolls.
10. Gently transfer the rolled log to a parchment-lined baking sheet and shape it into a circle, pinching the edges together to seal the ring.
11. Second Rise: Cover the shaped dough with a towel and let it rise again for 45 minutes to 1 hour, until it’s puffy.
12. Bake: Preheat your oven to 350°F (175°C). Once the dough has risen, bake the king cake for 25–30 minutes, until it’s golden brown on top. You can lightly tap it—it should sound slightly hollow.
13. Remove the king cake from the oven and let it cool completely on a wire rack before applying the glaze.
14. Make the Glaze: In a medium bowl, whisk together the powdered sugar, vanilla extract, and milk. Adjust the milk for your desired consistency—it should be thick but pourable.
15. Divide the glaze into three bowls and tint each one with food coloring: green, purple, and gold/yellow. Start with just a few drops of food coloring, adding more if you want vibrant colors.
16. Decorate: Drizzle the colored glaze in alternating sections over the cooled king cake. For an easier method, you can drizzle plain white glaze and sprinkle colored sugar in green, purple, and yellow sections instead.
17. If you’re including a plastic baby, tuck it into the bottom of the cake after it has cooled. This is a fun tradition associated with king cakes—whoever finds the baby is said to have good luck (and the responsibility of hosting the next Mardi Gras party!).

Tips for the Best Homemade King Cake

• Get the glaze right: The glaze is the star—don’t leave it too runny or it’ll drip right off the cake. Thicker is better!
• Use fresh yeast: If your dough doesn’t rise or seem elastic, the yeast may be stale. Make sure to check the expiration date.
• Have fun with fillings: While cinnamon sugar is classic, feel free to experiment with flavors like praline, cream cheese, chocolate, or a combination of your favorites.
• Don’t skip the second rise: Letting the dough rise again after shaping ensures a light and fluffy texture. Be patient—it’s worth it!
• Customize toppings: If sprinkles aren’t your thing, drizzle melted white chocolate or top with pecans for a slightly different king cake vibe.

What to serve with

Rouses King Cake (or your homemade version!) shines as the centerpiece of any Mardi Gras celebration, but pairing it with the right drinks, sides, and accompaniments can help elevate the festive experience even more.

Coffee and Espresso Drinks:

Perfect if you’re serving Rouses King Cake during the morning or as part of an afternoon gathering.

• Cafe au Lait: A classic in New Orleans! Pair the Rouses King Cake with strong coffee mixed with warm, frothy milk for a decadent breakfast or brunch pairing.
• Espresso: The bold flavor of espresso cuts through the sweetness of king cake, particularly the richer, cream cheese-filled varieties.
• Chicory Coffee: For an authentic Louisiana vibe, brew some chicory coffee. Its slightly bitter and smooth flavor is a local favorite and complements the sugary goodness of king cake.

Iced Drinks:

Keep things light and refreshing for outdoor parties or warmer weather.

• Iced Coffee or Cold Brew: A simple, refreshing option to contrast the sugary glaze on the king cake.
• Sweet Tea (or Cajun Iced Tea): Sweet tea is a Southern staple, but it doesn’t have to be cloying; pair lightly sweetened or fruit-infused tea with your king cake.
• Milk: Sometimes, nothing beats the classic! Especially for kids, a cold glass of milk is the perfect match for king cake.

Ingredients Substitutes

Creating a Rouses King Cake at home should be as enjoyable and stress-free as possible. If you’re missing a few ingredients, have dietary restrictions, or just want alternative options to add a unique twist, don’t worry—there are plenty of substitutes you can use.

1. All-Purpose Flour

The base of any dough, all-purpose flour is versatile and widely used. If you don’t have it or need a substitute:

• Bread Flour: This can be used as a direct 1:1 substitute. It has higher protein, which may yield a chewier texture, but it works perfectly.
• Gluten-Free: Use a gluten-free all-purpose flour blend that’s designed for baking and already includes xanthan gum. King cake relies on structure, so make sure to choose a blend marked as suitable for yeasted dough.
• Whole Wheat Flour: You can substitute up to 50% of the all-purpose flour with whole wheat flour to make the cake a bit healthier. Keep in mind, it might be slightly denser with a nuttier flavor.

2. Active Dry Yeast

Yeast is the essential leavening agent that gives the cake its light, fluffy texture. If active dry yeast isn’t available:

• Instant Yeast (Rapid Rise Yeast): Use the same amount as active dry yeast, but skip the proofing step. Instant yeast can be mixed directly with the dry ingredients before adding liquids.
• Fresh Yeast: Replace each packet (2 ¼ teaspoons) of active yeast with 0.6 ounces of fresh yeast. Crumble it into your warm liquid and sugar mixture and let it dissolve.
• Sourdough Starter: If you have a sourdough starter, you can use it instead of yeast, though you’ll need to adjust the recipe slightly for wet-to-dry ratios. This creates a more tangy, complex flavor.

3. Milk

Warm milk adds moisture and richness to the dough. If you don’t have whole milk or can’t use dairy:

• Non-Dairy Milk: Unsweetened almond milk, oat milk, or soy milk will work as a 1:1 substitute. Just warm it up slightly before using.
• Half-and-Half or Heavy Cream: You can dilute these with a little water (3/4 milk to 1/4 water) to mimic whole milk consistency.
• Coconut Milk: Full-fat coconut milk will add a subtle coconut flavor, which can be a fun twist for a tropical variation.
• Water: In a pinch, you can use warm water, though the cake won’t be as rich.

Final Thoughts

Rouses King Cake is a celebration in itself, but pairing it with complementary dishes and drinks can elevate your Mardi Gras gathering into a true feast.

More Cake Recipes:

• Copycat Costco Cookie Dough Cake Recipe
• Homemade Costco Cookie Bar Cake Recipe