We love diving into the vibrant world of Mardi Gras traditions, and our Sourdough King Cake Recipe adds a fresh twist to this festive favorite. Originating from New Orleans celebrations it’s a ring-shaped delight that’s typically enjoyed during Carnival season with its colorful sugars and hidden surprises.
This sourdough version brings tangy depth from natural fermentation making it a fun project for bakers of all levels. We’ve crafted it to be approachable yet packed with authentic flavor so you can impress your crew at your next gathering.
Ingredients
In our Sourdough King Cake Recipe, we select high-quality ingredients that blend the tangy essence of natural fermentation with traditional Mardi Gras flavors. This ensures a moist, flavorful ring-shaped cake that’s perfect for festive gatherings. Below, we list the ingredients in the order they’re used, with prep notes for accuracy and ease.
Dough Ingredients
- Sourdough Starter: 1 cup (240 ml), active and fed, at room temperature to kickstart the fermentation process and deliver that signature tang.
- All-Purpose Flour: 4 cups (500 g), sifted, as the base for structure and added next to build the dough.
- Granulated Sugar: ½ cup (100 g), for sweetness and to feed the yeast in the starter.
- Eggs: 2 large, beaten, incorporated to add richness and bind the mixture.
- Unsalted Butter: ½ cup (115 g), softened and cubed, melted slightly before mixing for a tender crumb.
- Whole Milk: 1 cup (240 ml), warmed to 110°F (43°C), used to hydrate and activate the dough.
- Salt: 1 teaspoon (6 g), added for flavor balance and to enhance the sourdough notes.
- Ground Cinnamon: 1 tablespoon (7 g), mixed in for a warm, spicy Mardi Gras twist.
Filling and Topping Ingredients
- Brown Sugar: 1 cup (200 g), packed, sprinkled as the filling for a caramelized layer.
- Chopped Pecans: 1 cup (120 g), toasted, folded into the filling for added crunch and texture.
- Colored Sugars: 1 cup each of purple, green, and gold (200 g total), prepared by mixing granulated sugar with gel food coloring, applied as the festive topping.
- Plastic Baby or Dried Bean: 1 piece, hidden in the baked cake for tradition, ensuring a fun surprise for the finder.
These measurements yield one large cake, serving 12–15 people, and can be adjusted based on your gathering size. For precise results, we recommend using a kitchen scale for dry ingredients.
Equipment Needed
To bring our Sourdough King Cake recipe to life we need a selection of essential baking tools that ensure smooth preparation and optimal results. Building on the ingredients listed earlier these items help achieve the perfect tangy fermentation and festive shape.
Key Equipment List
We have compiled a detailed list of the equipment required organized by the stages of preparation. Each tool plays a crucial role in creating this Mardi Gras favorite.
- Large mixing bowl: Ideal for combining the sourdough starter flour and wet ingredients to form the dough base.
- Measuring cups and spoons: Precision is key for accurate measurements of ingredients like milk sugar and butter to maintain the dough’s consistency.
- Digital kitchen scale: Essential for weighing flour and other components; we recommend one that measures in grams for bakery-level accuracy.
- Stand mixer or sturdy wooden spoon: Used for kneading the dough; a stand mixer with a dough hook speeds up the process and ensures even mixing.
- Proofing basket or bowl: Critical for fermentation this allows the dough to rise properly developing the signature tangy flavor of our Sourdough King Cake.
- Rolling pin: Helps roll out the dough evenly before adding fillings like cinnamon and pecans.
- Baking sheet or round cake pan: Supports the ring-shaped cake during baking; line it with parchment paper for easy release.
- Oven thermometer: Ensures the oven reaches the exact temperature needed for baking typically 350°F to avoid under or over-baking.
- Pastry brush: Applies egg wash or butter for a golden finish and helps with decorating the cake.
- Sharp knife or kitchen shears: For shaping the dough and cutting portions post-bake.
For those new to baking with sourdough we suggest checking a simple comparison of tools in the table below to choose based on your kitchen setup.
| Equipment Type | Basic Option | Advanced Option | Why It Matters |
|---|---|---|---|
| Mixing Tool | Sturdy wooden spoon | Stand mixer with dough hook | Ensures thorough dough incorporation for better texture |
| Measuring Device | Standard cups and spoons | Digital scale | Provides precision reducing errors in fermentation |
| Proofing Container | Large bowl with cloth | Dedicated proofing basket | Optimizes rise time and shape for authentic results |
Instructions
Now that we have gathered our high-quality ingredients and essential tools, we guide you through the precise steps to craft a tangy, festive Sourdough King Cake that captures the essence of Mardi Gras traditions.
Prepare the Sourdough Starter
Before we begin, ensure your sourdough starter is active and bubbly for optimal fermentation. In a clean medium bowl, feed 100 grams of your refrigerated starter with 100 grams of all-purpose flour and 100 grams of lukewarm water. Stir vigorously until fully combined then cover loosely with a kitchen towel. Let it sit at room temperature for 4–6 hours or until it doubles in size and shows signs of vigorous bubbling. This step infuses our dough with that signature tangy flavor essential for an authentic Sourdough King Cake.
Mix the Dough
With our refreshed starter ready, we mix the dough to create a soft, elastic base. In a large mixing bowl, combine 200 grams of the active sourdough starter, 500 grams of all-purpose flour, 100 grams of granulated sugar, 2 large eggs, 120 grams of melted unsalted butter, 180 milliliters of whole milk, 10 grams of salt, and 5 grams of ground cinnamon. Use a stand mixer fitted with a dough hook on medium speed for 8–10 minutes until the dough pulls away from the sides and feels smooth and slightly tacky. If mixing by hand, knead on a lightly floured surface for 10–12 minutes to develop the gluten, evoking the rich, aromatic scents that make this Mardi Gras treat irresistible.
Bulk Fermentation
Once mixed, we allow the dough to undergo bulk fermentation for flavor development. Transfer the dough to a lightly oiled large bowl, cover it with plastic wrap, and place it in a warm spot away from drafts. Let it ferment for 3–4 hours at room temperature, performing a stretch and fold every 45–60 minutes—gently pull the edges of the dough and fold them over the center. This process enhances the dough’s structure and tanginess, resulting in a light, airy texture perfect for our Sourdough King Cake.
Shape the King Cake
Now we shape the dough into its iconic ring form, preserving Mardi Gras traditions. On a lightly floured surface, roll the fermented dough into a rectangle about 20 inches long and 10 inches wide. Spread a filling of 100 grams of brown sugar, 50 grams of chopped pecans, and a sprinkle of ground cinnamon evenly over the surface. Starting from one long edge, roll the dough tightly into a log then form it into a circle, pinching the ends to seal. Place the shaped ring on a parchment-lined baking sheet, ensuring the seam is underneath for a seamless, golden-brown finish that highlights the cake’s festive appeal.
Proof the Dough
For the final rise, we proof the dough to achieve a soft, pillowy texture. Cover the shaped King Cake loosely with a damp kitchen towel and let it proof in a warm, draft-free area for 1–2 hours or until it puffs up noticeably. To test readiness, gently press the dough—it should slowly spring back. This step is crucial for developing the tender crumb and tangy notes that set our Sourdough King Cake apart from traditional versions.
Bake the King Cake
With the dough proofed, we bake it to golden perfection, filling the kitchen with irresistible aromas. Preheat your oven to 350°F (175°C) using an oven thermometer for accuracy. Brush the top of the cake with 1 beaten egg mixed with 1 tablespoon of water for a shiny crust. Bake on the center rack for 25–30 minutes until the exterior is golden brown and an internal temperature of 190°F (88°C) is reached—use a digital thermometer to confirm. For varying oven types, refer to the table below for adjusted baking times:
| Oven Type | Baking Time (minutes) | Recommended Temperature (°F) |
|---|---|---|
| Conventional | 28–32 | 350 |
| Convection | 25–28 | 325 |
| Gas | 27–30 | 350 |
Decorate the Cake
Finally, we decorate our baked Sourdough King Cake to embody the vibrant spirit of Mardi Gras. Allow the cake to cool completely on a wire rack for 30–45 minutes. Generously sprinkle 100 grams of colored sugars (purple, green, and gold) over the top for a colorful, eye-catching finish. Hide a small plastic baby or dried bean inside the cake as per tradition—whichever finder gets a special Mardi Gras honor. This step transforms the cake into a visually stunning centerpiece that delights both the eyes and taste buds with its tangy sweetness.
Make-Ahead Instructions
One of the joys of our Sourdough King Cake recipe is its flexibility for busy schedules, especially during Mardi Gras festivities. We recommend these strategies to prepare components in advance while preserving the tangy flavor and texture that make this treat a standout.
Preparing the Sourdough Starter
To ensure your sourdough starter is active and bubbly when you need it, feed it 24 to 48 hours ahead. Start by discarding half of the starter and mixing in equal parts flour and water by weight. For optimal results, maintain it at room temperature (around 70–75°F) and perform one or two feedings until it doubles in size. This step allows for that signature tangy fermentation without rushing on baking day.
Mixing and Fermenting the Dough
You can mix the dough up to 24 hours in advance to develop deeper flavors. Begin by combining the active sourdough starter, flour, sugar, eggs, butter, milk, salt, and cinnamon as outlined in our earlier steps. After kneading to a soft, elastic consistency, cover the bowl and let it undergo bulk fermentation in the refrigerator instead of at room temperature. Chill for 12 to 24 hours to slow fermentation and enhance the nutty, tangy notes. When ready to proceed, remove the dough from the fridge and let it warm up for about 1 hour before shaping.
Shaping and Proofing Ahead
For even more convenience, shape the dough into its iconic ring form after the initial fermentation, then proof it overnight. Roll out the dough, add the filling (like brown sugar and chopped pecans), and form the ring as described. Place it in a greased proofing basket or bowl, cover, and refrigerate for up to 12 hours. In the morning, let it proof at room temperature for 1 to 2 hours until puffy. This method ensures a soft, golden crust with minimal effort on the day of your gathering.
Storing Baked Components
If you’ve already baked the Sourdough King Cake, store it for up to 3 days to maintain freshness. Allow the cake to cool completely, then wrap it tightly in plastic wrap or place it in an airtight container at room temperature. For longer storage, freeze the undecorated cake for up to 1 month—simply thaw overnight in the fridge and refresh in a 350°F oven for 10 minutes before adding colorful sugars and the hidden surprise. Here’s a quick reference for storage times:
| Component | Make-Ahead Method | Storage Duration | Best Practices |
|---|---|---|---|
| Sourdough Starter | Feed and maintain at room temp | 24–48 hours | Feed with equal parts flour and water by weight |
| Dough (unshaped) | Refrigerate after mixing | 12–24 hours | Let warm up before shaping |
| Shaped Dough | Proof in fridge | Up to 12 hours | Proof at room temp before baking |
| Baked Cake | Wrap and store | Up to 3 days at room temp; 1 month frozen | Thaw and reheat for optimal texture |
By following these make-ahead tips, we empower you to enjoy the festive spirit of our Sourdough King Cake without last-minute stress, ensuring every bite delivers that perfect balance of tangy sweetness and tradition.
Conclusion
We’ve loved sharing our take on the Sourdough King Cake, blending tradition with that irresistible tangy twist. It’s more than a recipe—it’s a way to bring Mardi Gras magic into your kitchen and create lasting memories with friends and family.
As we wrap up, remember this bake offers a perfect balance of fun and flavor that’ll have everyone coming back for seconds. Let’s get baking and make your celebrations unforgettable!
Frequently Asked Questions
What is a Sourdough King Cake?
A Sourdough King Cake is a modern twist on the traditional Mardi Gras treat from New Orleans. It’s a ring-shaped dessert made with a tangy sourdough base from natural fermentation, featuring flavors like cinnamon and pecans. This version adds a unique depth to the classic recipe, making it perfect for festive gatherings and suitable for bakers of all levels.
How is the Sourdough King Cake different from the traditional version?
The sourdough version introduces a tangy flavor from fermented dough, unlike the standard yeast-based King Cake. It uses natural fermentation for a deeper taste while keeping the iconic ring shape, colorful sugars, and hidden surprise. This adaptation makes it a fun, engaging project that enhances the Mardi Gras spirit with a healthier, more complex profile.
What ingredients are needed for Sourdough King Cake?
Key ingredients include an active sourdough starter, all-purpose flour, sugar, eggs, butter, milk, salt, cinnamon, brown sugar, pecans, and colored sugars. These create one large cake serving 12-15 people. Use precise measurements for the best results, blending tangy fermentation with traditional Mardi Gras flavors for an authentic, delicious treat.
What equipment is required to make Sourdough King Cake?
Essential tools include a large mixing bowl, measuring cups and spoons, digital scale, stand mixer or wooden spoon, proofing basket, rolling pin, baking sheet, oven thermometer, pastry brush, and knife. For beginners, opt for basic versions first. Proper equipment ensures precise fermentation and the perfect festive shape, making baking easier and more successful.
How do I make Sourdough King Cake step by step?
Start by activating your sourdough starter. Mix the dough, let it ferment, shape into a ring, proof, and bake until golden. Decorate with colored sugars and hide a surprise inside. The process takes time for flavor development but is straightforward, yielding a tangy, festive cake that’s ideal for Mardi Gras celebrations.
Can I make Sourdough King Cake ahead of time?
Yes, prepare the starter 24-48 hours in advance, mix dough up to 24 hours ahead, and shape for overnight proofing. Bake and store for convenience. This allows you to enjoy Mardi Gras without rush, keeping the cake fresh for up to three days at room temperature or frozen for a month.
How should I store the Sourdough King Cake?
Store the baked cake in an airtight container at room temperature for up to three days, or freeze for up to a month. Thaw in the fridge before serving. Proper storage maintains its tangy flavor and texture, ensuring it stays fresh for your Mardi Gras events.