Indulge in Carnival Bliss! Say hello to your new Mardi Gras favorite: a Homemade King Cake filled with luscious roasted white chocolate ganache and tangy-sweet fresh raspberry compote! Perfectly crafted for every slice to feel like a royal celebration.
Rich, creamy, fruity, and oh-so-festive—this isn’t just a dessert, it’s an experience!
Ingredients
Dough:
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 package (2 1/4 teaspoons) Rapid Rise yeast
- 1 cup milk
- 1/4 cup sugar
- 1 teaspoon salt
- 2 eggs (room temperature)
- 6 tablespoons unsalted butter, softened and cut into 12 pieces
Raspberry Compote:
- 2 pints fresh raspberries, rinsed and cleaned
- 1/4 cup sugar
- Juice of 1/2 lemon
- 1 oz raspberry liqueur (or substitute orange liqueur, juice, or water)
White Chocolate Ganache:
- 2 bars white baking chocolate
- 2 tablespoons heavy cream
Cinnamon Filling:
- 2/3 cup packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 6 tablespoons unsalted butter, softened
Icing:
- 2 cups powdered sugar
- 1-3 tablespoons milk (as needed to make a thick glaze)
- 1/2 teaspoon vanilla extract
Decorations:
- Yellow, green, and gold colored sugar
- Plastic baby (optional)
Directions
1. Prepare the Dough
- In a stand mixer with the paddle attachment, mix 3 1/2 cups of flour and yeast on low speed for 30 seconds.
- In a small saucepan, warm the milk, sugar, and salt over medium heat until the sugar dissolves and the milk reaches 125°F. Be careful not to overheat.
- Gradually pour the liquid mixture into the mixer on low speed. Add the eggs, one at a time, mixing until incorporated. Switch to the dough hook and knead on low.
- Add softened butter, one piece at a time, until fully absorbed. Adjust the dough with extra flour (1 tablespoon at a time) if sticky or too soft. Knead for 8 minutes until the dough is smooth and elastic.
- Transfer the dough to a lightly floured surface, knead a few times, and form it into a ball. Place it in a greased bowl, cover with plastic wrap, and refrigerate for 1 hour.
2. Make the Cinnamon Filling
- Mix the brown sugar, cinnamon, and softened butter until smooth. Set aside.
3. Make the Ganache
- Place white chocolate bars on a lined baking sheet and roast at 425°F for 7–10 minutes, watching carefully until edges are golden brown.
- Transfer roasted chocolate to a small saucepan, add heavy cream, and whisk on low heat until smooth. Allow to cool slightly, then transfer to a piping bag.
4. Make the Raspberry Compote
- Combine raspberries, sugar, lemon juice, and raspberry liqueur in a saucepan. Cook over medium heat for 20 minutes, stirring occasionally, until thickened.
- Transfer to a bowl to cool completely.
5. Assemble the Cake
- Roll the chilled dough into a 15 x 25-inch rectangle on a lightly floured surface. Cut into two even strips.
- Spread the cinnamon filling over the entire surface of both strips. On one strip, pipe the white chocolate ganache along half the strip’s width. On the other strip, spread the raspberry compote over half the strip’s width.
- Roll each strip tightly into logs, keeping the fillings inside. Braid the two logs together and shape them into a ring.
6. Bake the Cake
- Place the braided ring on a lined baking sheet. Let it rise for 10 minutes.
- Preheat the oven to 350°F. Bake for 25–35 minutes until golden brown. Let cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.
7. Add the Baby (Optional)
- If desired, flip the cake upside down and insert the plastic baby between the braids.
8. Decorate the Cake
- Mix powdered sugar, milk, and vanilla extract to create a thick glaze. Adjust consistency as needed.
- Drizzle the icing over the cooled cake and immediately sprinkle with alternating stripes of yellow, green, and gold sugar.
