King Cake in a Bread Machine

King Cake in a Bread Machine


"Hey y'all, I came up with a non-traditional way to make a very traditional cake, and just in time for Mardi Gras. Laissez le bon temps rouler!"

Ingredients 3 h 25 m {{adjustedServings}} servings 315 cals

Serving size has been adjusted!

Original recipe yields 14 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 47.8g
  • 15%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 134 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

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  1. Place the warm water, salt, softened butter, egg, sour cream, 3 1/2 tablespoons of sugar, flour, and yeast into a bread machine in the order recommended by the manufacturer, select the dough cycle, and start the machine. Check the dough after about 5 minutes of mixing, and add 1 to 2 more tablespoons of water or flour if the dough is too dry or wet.
  2. Mix 1/4 cup of sugar, the cinnamon, and 2 1/2 tablespoons of melted butter together in a bowl. Grease a baking sheet, and set aside.
  3. When the dough cycle is finished, remove the dough and roll out to a 10x28-inch rectangle on a floured surface. Spread the cinnamon-butter mixture over the dough, and sprinkle on an even layer of pecans. Pick up one of the long edges, and roll the dough into a 28-inch long log. Place the rolled dough onto the prepared baking sheet, seam side down, and form the dough into a ring. Moisten the ends of the dough with a little water; pinch the two ends together to seal. Cover the dough ring with a cloth, and let rise in a warm place until doubled in size, about 30 minutes.
  4. Preheat an oven to 375 degrees F (190 degrees C).
  5. Bake the cake in the preheated oven until the top is golden brown, about 15 minutes.
  6. Mix the confectioners' sugar, 1 1/2 tablespoons of melted butter, vanilla extract, and just enough milk to make a smooth but not thin glaze.
  7. Remove the cake from the oven, and cool for about 10 minutes on a wire rack. While the cake is still warm, spoon the glaze onto the cake, allowing drips of glaze to dribble down the sides of the cake. Immediately sprinkle the cake with alternating bands of purple, green, and yellow colored sugar. Allow the cake to cool completely before serving.
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Reviews 54

  1. 59 Ratings

Pam Ziegler Lutz

I baked two King Cakes for Mardi Gras this year. One was from this recipe. People thought they were from a bakery (first plus), but people absolutely raved about this one. One coworker told me this was the best cake she had ever eaten. I will definitely make this again. It's so convenient, too, to be able to make the dough in a bread machine. Thanks for a keeper!


Living near New Orleans and having access to so many bakeries with King Cake, I have to say this just isn't quite right. I would cut the icing in half to begin with. There was too much, making the cake too sweet. But something was missing in the cake flavor itself. While my daughter did like it better than the local grocery store's King Cake and my family did eat it without any problem, I'll look elsewhere for that "great" King Cake recipe.


This was my first time using a bread machine and the result was fantastic! I doubled the amount of filling and substituted brown sugar instead of white sugar (for the filling only), but other than that, I followed the recipe exactly and it came out fabulously!