INTRODUCTION
Homemade Sourdough King Cake for Mardi Gras is a warm, sweet, and festive bread. It uses sourdough starter and a rich cinnamon filling. This cake fits a party or a quiet morning with coffee. You will taste a gentle tang from the starter and a soft, sweet crumb from the butter and eggs. For a different winter holiday treat, you might also enjoy an unforgettable strawberry shortcake cake that brings bright fruit and cream to the table.
This recipe gives clear steps for a home baker. It works whether you make it the same day or plan ahead with a cold ferment. The dough is softer and sweeter than plain sourdough bread, so it rises faster. Keep an eye on it as it proofs. The final cake dresses in white icing and Mardi Gras colors: purple, gold, and green. This makes it fun and bright for any celebration.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it mixes two great things: sourdough flavor and sweet King Cake tradition. The starter gives depth to the taste. The sugar and butter make the crumb soft and rich. The cinnamon filling adds a warm, cozy spice. The circle shape and bright sprinkles make the cake feel like a party.
The dough is forgiving for home bakers. If you already make cookies or simple breads, you can make this cake. If you like soft and tender doughs, try also the best homemade chocolate chip cookies for a different kind of home-baked joy. This cake lets you practice folding, rolling, and shaping. It also lets you try a short cold ferment for more flavor.
HOW TO MAKE Homemade Sourdough King Cake for Mardi Gras
This section shows the full method from mixing to cooling and icing. Read all steps before you start. Make sure your starter is active and bubbly. The dough will ferment faster than plain sourdough because it has sugar. Watch the dough to judge rise times. If your home is cool, give more time. If your home is warm, the dough will proof faster.
EQUIPMENT NEEDED
- Large mixing bowl
- Small mixing bowl
- Hand mixer
- Mixing spoon or spatula
- Bench scraper or knife
- Parchment paper
- Large baking pan
- Rolling surface with flour
- Silicone brush
- Measuring cups and spoons or kitchen scale
- Oven set to 375° F
- Cooling rack
Ingredients You’ll Need :
250 grams warm water, 200 grams sourdough starter, active and bubbly, 100 grams organic cane sugar, 2 organic eggs, room temperature, 1/2 cup unsalted butter, room temperature, 10 grams sea salt, 1 teaspoon vanilla extract, 650 grams organic bread flour, 1 cup brown sugar (for the filling), 4 tablespoons butter, room temperature (for the filling), 1 tablespoon cinnamon (for the filling), 1 cup powdered sugar (for icing), 1 teaspoon to 1 tablespoon whole milk (for icing), purple, gold and green sprinkles and/or other toppings
STEP-BY-STEP INSTRUCTIONS :
note that there is sugar in this dough. It will rise and ferment faster than sourdough bread, keep an eye on your dough and adjust rise times accordingly depending on temperature., In a small mixing bowl, combine the warm water and sourdough starter, and in a separate bowl, Sift together the flour and salt., In large mixing bowl, using a hand mixer cream together the butter, vanilla, and sugar until light and fluffy., Add the eggs, and blend them in well., Add in the warm water and sourdough starter mixture and blend well until the mixture looks smooth like pancake batter., Scrape down the mixture and add in the flour and salt. Knead until a rough dough ball forms., Allow the dough to rest for one hour. Then stretch and fold it, making it a smooth dough ball., Allow the dough to rise at room temperature (about 78° F) covered for about 2 hours. The dough should almost double in size. If it’s colder in your home, this part may take longer., if you want to ferment the dough longer, after the 2 hours you can refrigerate it overnight, then move on to the next step. (note: the filling will stay inside cold dough better, so refrigerating is beneficial), Prepare the cinnamon filling by mixing together the butter sugar and cinnamon with a hand mixer., Line a large baking pan with parchment paper. Sprinkle the parchment paper with flour., After the rise time, sprinkle some flour over the dough, remove the dough from the bowl and place it on a well-floured surface. Gently pull out the dough until it is a large rectangular shape. Be gentle you want the dough to still have some fluff to it. The rectangle should be about 15×10 inches., Evenly spread the filling over the dough., Roll up the dough tightly along the longer side of the rectangle into a long log shape. Transfer the dough to the parchment paper-lined baking pan., Attach the ends of the dough to form the dough into a large circle/oval., Let the shaped dough rise for 1 to 2 hours (depending on how warm it is) it should puff up nicely. If any filling leaks out, baste the cake with it., Preheat the oven to 375° F, and bake for 40 minutes until the cake is golden brown. Some filling may bubble out of the dough, that is normal. About halfway through, I like to use a silicone brush to baste the cake with any filling that has leaked out., Allow the cake to cool for about 2 to 3 hours. It should be cool to the touch before icing it., Mix the icing together by combining the powdered sugar and milk. Starting with one teaspoon, add a tiny bit of milk at a time until the icing is a good thickness but spreadable., Spread or drizzle the icing over the top of the cake. While the icing is still wet, add the sprinkles.
HOW TO SERVE Homemade Sourdough King Cake for Mardi Gras
Serve the cake at room temperature. Slice it like a ring or oval and place pieces on a plate. The cake looks bright with white icing and the purple, gold, and green sprinkles. You can serve it with coffee, hot chocolate, or milk. For a brunch, add fresh fruit and warm buttered coffee. If you want a more festive plate, add small bowls of extra sprinkles and glaze for guests to add more.
If you plan a larger spread, pair the cake with simple desserts or light items so the cake stays the star. A small trifle or a bowl of fresh berries will balance the sweet and rich cake. Try to keep any heavy saucy desserts away from the cake to avoid flavor clash; for a different layered dessert idea, look at this black forest trifle for Christmas for inspiration.
STORAGE & FREEZING : Homemade Sourdough King Cake for Mardi Gras
To store the cake at room temperature, wrap loosely in foil or place in a bread box. It will keep well for 2 days. For longer storage, place the cake in the fridge in an airtight container. It will keep up to 5 days in the fridge.
To freeze, cut the cake into slices and wrap each slice in plastic wrap. Put the wrapped slices in a freezer bag and seal well. The cake can freeze for up to 3 months. Thaw slices in the fridge overnight. Warm them in a low oven for a few minutes to refresh the texture. Avoid freezing with fresh icing and sprinkles; add the icing after thawing for best look.
SERVING SUGGESTIONS
- Serve with a warm drink like coffee, tea, or hot cocoa.
- Offer a small bowl of fruit or fruit salad for a fresher note.
- Add whipped cream or crème fraîche on the side for a rich bite.
- For a party, cut the cake into many small pieces so guests can taste more items.
- Let kids add their own sprinkles to make the cake fun and hands-on.
VARIATIONS
- Chocolate filling: Add a thin layer of chocolate spread under the cinnamon for a sweet twist.
- Nut and raisin mix: Add chopped pecans or walnuts and a sprinkle of raisins to the filling for texture.
- Fruit jam: Spread a thin layer of orange marmalade for a citrus note that pairs well with the sourdough tang.
- Savory twist: Skip the cinnamon and brown sugar and try a savory filling of herbed butter for a different use.
- Mini cakes: Make small individual rings for single servings. Watch bake time; small rings bake faster.
FAQs
Q: Can I use a starter that is not very active?
A: For best rise and flavor, use a starter that is active and bubbly. If your starter is slow, feed it and wait until it doubles. A weak starter may give less lift and a denser cake.
Q: Do I have to refrigerate the dough?
A: No. You can bake after the room-temperature rise. But chilling overnight gives more flavor and helps the filling stay inside the dough. Cold dough holds shape better when you roll and form the ring.
Q: How do I know when the cake is done?
A: The top should be golden brown and the cake should sound hollow when tapped. If you use a thermometer, the internal temp should be about 190° to 200° F for enriched dough. Let it cool before icing.
Q: What size pan do I need?
A: Use a large baking pan that can hold a ring or oval about 12 to 14 inches across. A baking sheet with a rim works well. Line it with parchment for easy transfer and cleanup.
Q: Can I make this without eggs?
A: The eggs add structure and richness. You can try an egg substitute, but the dough will be softer and may need different handling. The final texture will change.
Q: Will this cake be very sour?
A: Not usually. The sugar and butter reduce the sour flavor. The starter adds a mild tang that deepens the taste but keeps the cake sweet.
MAKE-AHEAD TIPS FOR Homemade Sourdough King Cake for Mardi Gras
- Mix and bulk ferment, then place the dough in the fridge overnight. Next day, roll, fill, shape, and bake.
- Prepare the cinnamon filling ahead and keep it in the fridge. Let it come close to room temp before spreading so it spreads easily.
- Bake the cake a day ahead. Keep it loosely covered and add the icing and sprinkles just before serving to keep colors bright.
- Freeze individual slices after baking and cooling. Thaw in the fridge and warm slightly before icing.
- If you want to save time on the day, pre-measure dry ingredients and keep them in a bowl ready to add.
Sourdough King Cake
Ingredients
Method
- Ensure your sourdough starter is active and bubbly.
- In a small mixing bowl, combine the warm water and sourdough starter.
- In a separate bowl, sift together the flour and salt.
- In a large mixing bowl, cream together the butter, vanilla, and sugar until light and fluffy using a hand mixer.
- Add the eggs and blend them in well.
- Add in the warm water and sourdough starter mixture and blend until smooth.
- Incorporate the flour and salt, kneading until a rough dough ball forms.
- Let the dough rest for one hour.
- After resting, stretch and fold the dough to form a smooth ball.
- Let the dough rise at room temperature, covered, for about 2 hours or until almost doubled in size.
- For a longer fermentation, refrigerate the dough overnight after the rise.
- Prepare the cinnamon filling by mixing together the butter, sugar, and cinnamon with a hand mixer.
- Line a large baking pan with parchment paper and sprinkle it with flour.
- Remove the dough from the bowl and place it on a floured surface, stretching it to a rectangle approximately 15x10 inches.
- Spread the cinnamon filling evenly over the dough.
- Tightly roll up the dough along the longer side into a log shape.
- Transfer the log to the parchment-lined baking pan and shape it into a circle, attaching the ends.
- Let the shaped dough rise for 1 to 2 hours, depending on the warmth of your home.
- Preheat the oven to 375°F (190°C).
- Bake the cake for 40 minutes or until golden brown.
- Baste the cake with any leaked filling halfway through baking.
- Allow the cake to cool for 2 to 3 hours before icing.
- Mix the icing by combining the powdered sugar with milk until smooth and spreadable.
- Spread or drizzle the icing over the cake while still wet, then add sprinkles.