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Easy Sourdough King Cake Recipe

3 from 1 vote
A delicious light cake made from sourdough starter
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Prep Time 5 hours
Cook Time 50 minutes
Total Time 5 hours 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pastry
  • 3 1/2 cups Bread flour plus additional flour for dusting
  • 1/2 cup granulated sugar
  • 1 tsp salt
  • 1 tsp ground nutmeg
  • 1 cup soft butter 2 sticks
  • 1/2 cup milk
  • 1 cup active sourdough starter
  • 4 eggs
Filling #1 Cinnamon Sugar
  • 1 cup packed brown sugar
  • 1 tbsp ground cinnamon
  • 2/3 cup chopped pecans
  • 1/2 cup raisins
  • 1/2 cup melted butter
Filling #2 Cream Cheese
  • 8 oz softened cream cheese softened
  • 1 cup confectioners sugar
  • 2 tbsp all purpose flour
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
Icing
  • 1 cup confectioner's sugar
  • 3 tsp milk
  • 1 tsp lemon juice

Equipment

  • 1 Rolling Pin
  • 1 pastry cutter
  • Parchment Paper
  • 1 kitchen scissors
  • 1 round cake pan

Method
 

Pastry Instructions
  1. Feed the sourdough starter prior to making the dough so it's active and bubbly.
  2. Whisk all the dry ingredients together.
  3. Cut in softened butter with dry ingredients until it is pea-sized or smaller.
  4. Make sure milk is room temperature, or slightly warm before use.
  5. Combine milk, 3 beaten eggs, and sourdough starter.
  6. Add milk mixture to flour, and combine to make a cohesive dough. The flour should be totally moistened and the dough will be shaggy.
  7. Allow the dough to rest for 10-30 minutes.
  8. After resting, knead dough for 10 minutes until it is smooth and springy. You can also combine the ingredients in a stand mixer with a dough hook and knead it unit it's smooth.
  9. Cover the dough and leave it in a warm spot to rise for 6-12 hours or until it doubles in size. Rise times will vary depending on the temperature of the kitchen.
  10. After the dough has doubled in size divide it into do equal pieces. Roll the dough out into the shape of a rectangle on a floured surface.
  11. Spread filling evening over the surface of the dough, leaving a 1" boarder around the edges. (see two different filling options below)
  12. Roll the dough into a log. Pinch the ends to seal in the filling.
  13. Form a circle with the dough pinching the ends together.
  14. Place the dough inside a cake pan lined with parchment.
  15. Allow the dough to rise for 1-2 additional hours in a warm spot
  16. Cute the dough with scissors every 1 inch or so to vent.
  17. Beat 1 egg to make a wash, and brush on top of pastry prior to baking.
  18. Bake at 425° F for 30-35 minutes.
Cinnamon Sugar Filling
  1. Combine the brown sugar, cinnamon, pecans, and raisins in a bowl.
  2. Pour melted butter over top of dry ingredients to create a crumble.
  3. Spread evenly over dough prior to log rolling.
Cream Cheese Filling
  1. Combine the cream cheese, confectioner's sugar, flour, lemon juice, and vanilla extract in a bowl.
  2. Spread evenly over dough prior to log rolling.
Icing
  1. Combine confectioner's sugar, milk, and lemon juice.
  2. Spread over cooled king cake.

Notes

This recipe is adapted to use sourdough starter. Starter should be active when used. The recipe contains two different types of fillings.