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Raspberry Cream Cheese King Cake

Raspberry Cream Cheese King Cake

Course Dessert
Cuisine American, French
Prep Time 1 day
Cook Time 1 hour
Servings 12 people


For The Dough

  • 1 stick (113g) unsalted butter room temperature
  • 3/4 cup (175ml) whole milk room temperature
  • 2 large eggs plus 1 large egg yolk save the egg white for glazing
  • 4 cups (520g) all-purpose flour
  • 1/4 cup (60g) granulated sugar
  • 3 tsp (15g) instant yeast
  • 1 1/4 tsp (8g) sea salt
  • 1/2 tsp ground nutmeg
  • zest of 1 lemon

For Cream Cheese Filling

  • 8 oz (227g) cream cheese, room temperature
  • 1/4 cup (60g) cane sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg

For The Raspberry Filling

  • 7 oz (200g) raspberry preserves
  • 6 oz (170) fresh raspberries

For The Icing

  • 1 cup (100g) powdered sugar
  • juice of a whole lemon
  • 1 tbsp (15g) melted butter

For The Garnish

  • Green, purple, and gold glitter sprinkles or crystallized sugar


Make The Dough

  1. In a bread machine with a dough setting or a large mixing bowl with a hook attachment, mix all of the dough ingredients until a smooth, slightly sticky ball of dough forms. Alternatively, you can mix the dough with a oiled wooden spoon and your hands. Just be aware that the dough will be sticky. Do not add additional flour.
  2. Oil a separate clean bowl with approximately 3 tbsp of vegetable oil and place the ball of dough inside. Coat the top of the dough with a little more oil and place a sheet of plastic wrap on top. Allow the dough to proof overnight in your refrigerator.
  3. The next day, take the dough out of the refrigerator and allow it to come to room temperature.
  4. Generously flour a clean surface and place the ball of dough on top. Using a floured rolling pin, roll out the dough until you have a rectangle that is 15”x20”.
    King Cake

Make The Cream Cheese and Raspberry Filling

  1. In a medium mixing bowl, cream together the cream cheese filling ingredients until smooth. Evenly spread the filling all over the dough. Leave about an inch of seam allowance.
  2. Next, evenly layer the raspberry jam over the cream cheese. Mash the fresh raspberries in another bowl and spread them evenly over the jam and cream cheese.

Shape The Cake

  1. Using floured hands and starting from the longest side of the dough, roll the dough into a log and seal the seams.
    king cake
  2. Alternatively, you can cut the dough lengthwise and roll each section separately. Twist the two rolls together to create an attractive, twisted bread.
    shaping king cake
  3. Place the dough on a sheet pan lined with parchment paper with the seams facing down. Connect the ends of your cake, creating a ring. It is okay if it does not look perfect; the icing will cover any imperfections. Place a glass cup in the middle to prevent the inside from touching.

    king cake
  4. Coat the top of the cake with cooking spray or vegetable oil and cover it loosely with plastic wrap or cheese cloth. Allow the cake to proof for 1 to 3 hours so that it doubles or triples in size.
    king cake
  5. Once the cake has doubled in size, preheat your oven to 350°F (180°C)
  6. Take the plastic wrap off the cake and bake it in the oven for 20 minutes.
  7. Loosely cover the top of the cake with foil to prevent additional browning, and bake the cake for another 30 minutes. It should be an attractive golden brown on the top.

  8. Take the cake out of the oven and allow it to cool for 15 to 20 minutes.

Make The Icing and Decorate The Cake

  1. Mix all of the icing ingredients together and spread the glaze evenly across the cake. It is okay if the cake is still a little warm; the frosting should still set. Add the colored sprinkles, alternating gold, green, and purple.
  2. If you’re having a Mardi Gras party, stick a little baby figurine underneath the cake! Just tell your guests to be careful and to check their slice for the toy before eating the cake.