King Cake with Cream Cheese and Strawberry Jam Filling (Video)

This King Cake with cream cheese and strawberry jam filling is absolutely amazing. The texture is exactly like the one in the traditional New Orleans King Cake. I make this traditional dessert every February for Mardi Gras, but it took me years to perfect this recipe. Although, I was always on point with the flavor, the texture was tricky.

For those of you who never tried King Cake I’ll explain. This original dessert has slightly dense texture and the inside looks like it has thick threads. My previous attempts to make this original recipe always resulted in a fluffy and soft texture. In this blog post I’m sharing my secrets for the perfect New Orleans King Cake. I even uploaded a video so you can see exactly how I made it.

Before you start Read this

1. Choosing the Right Yeast

• Fresh Yeast: Less common, but used in professional bakeries. Requires refrigeration and must be crumbled into the dough.
• Active Dry Yeast: This is the most common type for homemade bread. It needs to be dissolved in warm water (bloomed) before using.
• Instant Yeast (Rapid Rise): This yeast can be mixed directly with dry ingredients without blooming. It rises a little faster than active dry yeast.

2. Blooming the Yeast

• Instant Yeast: No need to bloom; it can go straight into the dry ingredients.

• For Active Dry Yeast: Always bloom it first to ensure it’s still alive and active. Dissolve 1 packet (2 ¼ tsp) of yeast in ¼ cup of warm milk (100°F – 110°F / 38°C – 43°C) with a pinch of sugar. Let it sit for about 5-10 minutes until it becomes foamy.

What is the best flour for king cake?

For making a King Cake, all-purpose flour is typically the best choice. Here’s why:

1. Texture: All-purpose flour strikes the right balance between soft and chewy, which is ideal for King Cake’s dough. The cake needs a slight elasticity for shaping but shouldn’t be overly dense or too soft. All-purpose flour provides that balance.
2. Versatility: All-purpose flour can absorb the right amount of liquid without making the dough too sticky or too stiff, which helps achieve a tender, airy texture.
3. Availability: It’s the most common flour used for cakes and pastries, making it easy to find and perfect for a recipe that doesn’t need specialized flour.

Before you start

• Take the cream cheese out of the fridge. It needs time to soften.
• Warm the whole milk to 110F. It should be lukewarm but not hot. I usually warm it up for 30 seconds in the microwave oven. Slightly warm milk will help the with the yeast activation.
• Melt your butter in the microwave or on the stove.
• Measure your ingredients. Getting organized and ready for the process will help you achieving best results.

Helpful tips

• Never add the yeast and the salt together! I usually add the yeast to the liquid ingredients and salt to the flour no matter what type of dough I’m making. Salt can inhibit the action of the yeast.

• Different brands of flour may create different results. The amount of the flour may differ depending on the brand. Your goal is to produce soft and elastic dough that is not sticky. You may need more or less flour depending on how big are your eggs. The more liquid you have the more flour you will need.

• The first proof is in the fridge. This is the secret to the perfect King Cake texture. To form this thread-like interior of the traditional dessert we are not allowing the dough to get too fluffy.

• Add the melted butter when the dough is ready one tablespoon at a time. This will create the flaky dough.

• The second proof is at room temperature. Covered with towels, away from drafts and vents.

• Baking time may vary depending on the type of pan you use. Also, every oven is different, so please use your own judgment when baking. I usually check my king cake after 30 minutes of baking.

• If you can’t find colorful sugar you can make it yourself. In a bowl add a quarter cup of sugar and add 1-2 drops of liquid food color of your choice (I used plant based food coloring). Stir well until the color looks even and there are no lumps.

• Cool off the King Cake before icing it.

How to Store leftover king cake

A King Cake with cream cheese filling should not be kept at room temperature for more than a few hours. Cream cheese is perishable and needs to be kept at a safe temperature to prevent spoilage.

To keep the cake fresh and safe:

1. For short-term storage: If you’re serving the cake and it will be eaten within a few hours, you can leave it at room temperature. Just make sure it’s covered and stored away from direct sunlight or heat.
2. For longer storage: If you’re not going to finish the cake in one sitting, it’s best to store it in the refrigerator. Store it in an airtight container to keep it fresh. The cake can be refrigerated for up to 4-5 days.

Cream cheese-filled treats are best kept cool to ensure they stay safe and maintain their taste and texture.

Print Recipe

4.50 from 2 votes

King Cake with Cream Cheese and Strawberry Jam Filling

Prep Time40 minutes mins

Cook Time40 minutes mins

Proof Time1 hour hr 30 minutes mins

Total Time2 hours hrs 50 minutes mins

Course: Dessert

Cuisine: American

Keyword: cream cheese, king cake, mardi gras, Strawberry, strawberry jam

Servings: 16

Equipment

• Stand mixer

Ingredients

• For the Dough
• 2 large eggs
• 1 cup whole milk slightly warm at 110F
• 1 Tbsp active dry yeast or instant yeast (read blog for details)
• ¼ cup granulated sugar
• 3 cups all purpose flour or as much as you need to form a dough
• 1 tsp salt
• 4 Tbsp melted butter half a stick
• For the Filling
• 16 oz cream cheese at room temperature
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 jar strawberry jam 16.5 oz
• For the Icing
• 2 cups powdered sugar
• 4 Tbsp whole milk
• 1 tsp vanilla extract
• Other
• yellow, purple and green sugars
• nonstick cooking spray

Instructions

• Start by warming up the milk to 110 F. I do that in the microwave (for 30 seconds). The milk should be lukewarm. Not hot!
• Next take the cream cheese out of the fridge. It takes time to soften.

  Then melt 4 tablespoons of butter butter.
• Crack two eggs in a mixing bowl and add the milk (110F), yeast and the sugar. If you use active dry yeast wait for 5 minutes before adding the flour. If you use instant yeast you can add the flour right away.
• Add two cups of flour and the salt. Use the dough hook attachment to mix all the ingredients together (on low speed). When you get a wet dough gradually add the rest of the flour and continue mixing on low.
• Once the flour is incorporated add the melted butter one tablespoon at a time while mixing.
• The dough is ready when it is no longer sticking to your hands. If it is still sticking add some more flour and mix again until it is incorporated.
• Once you have soft and elastic dough that is not sticking to your hands, cover the bowl with plastic wrap (or a towel) and place it the refrigerator for an hour.
• To prepare the filling mix the cream cheese (at room temperature), powdered sugar and the vanilla until well combined. You can use a whisk or a mixer.
• After the hour has passed remove the dough from the fridge and divide it to 3 equal parts.
  
• Roll each dough ball to a rectangle (about 8×16 in).
  
• Spread ⅓ of the cream cheese mixture and ⅓ of the jam on the long side of the rectangle. Then roll it carefully to a thin roll.
  
• Repeat the same step with the rest of the dough until you have three rolls with the same length.
  
• Then braid the three rolls and close the two edges to form a wreath (look at the video).
  
• Transfer the dough on a baking sheet lined with parchment paper. Spray a small oven safe bowl with non stick spray and put it in the middle of the braided dough (optional).
  
• Then proof it for 30 minutes at room temperature or in a slightly warm oven (110F).

  If you proof it at room temperature cover loosely with a plastic wrap or a clean towel and keep away from drafts.
• Preheat the oven to 355F.
• After the second proofing is done, bake the King Cake for 35-40 minutes or until golden brown.
  
• Cool off the King Cake on the baking sheet for several minutes.

  You can use two spatulas to transfer it to a cooling rack. Remove the small bowl placed in the middle with oven mitts or wait until it is cooled off completely and safe to handle.
• Prepare the icing by adding the powdered sugar, milk and vanilla in a bowl and stir until there are no lumps left.
• Spoon the icing on top of the King Cake and sprinkle on the colored sugars (alternating between the three colors).
  
• Serve the king cake right away. Store leftovers in the fridge for 4-5 days. Since it contains cream cheese it is not recommended to keep the king cake at room temperature for more than two hours.

Notes

This King Cake typically serves 12 to 16 people, depending on its size. The exact number of servings can vary based on how thick the slices are cut.

 

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Mini King Cakes in a Muffin Pan

How to Prepare Authentic King Cake for Mardi Gras