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How To Make Sourdough King Cake – Easy To Follow Recipe

Sourdough King Cake

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This super easy sourdough king cake recipe is the perfect way to celebrate Mardi gras. Making king cake with a sourdough starter produces a moist and flavorful cake that’ll delight your taste buds!

  • Total Time: 2 hours and 20 minutes
  • Yield: 2 cakes (8 servings) 1x


  • ¾ cup active sourdough starter
  • 2 eggs
  • 5 ½ cups all-purpose flour
  • ½ cup sugar
  • 1 ½ tsp ground cinnamon
  • ⅓ cup melted butter
  • 1 cup confectioners’ sugar
  • 24 tbsp. milk
  • 1 tsp lemon extract
  • ¼ cup butter
  • 16 oz sour cream
  • ⅓ cup sugar
  • 1 tsp salt
  • 2 ice cubes


  1. Put the butter, sour cream, sugar, and salt into a skillet, over medium heat. Stir until the butter has melted.
  2. Remove from the heat and toss in two ice cubes, then stir and let this cool to 100 degrees F. The ice cubes will help the mixture cool, and add a little moisture to the cake.
  3. Put the starter into a stand mixer fitted with a dough hook. Crack the two eggs and start the mixer. Add two cups of flour, followed by the cooled butter mixture. Mix well, then add 3 cups of flour, one cup at a time. Knead the dough for 2 minutes.
  4. Transfer the dough to a lightly floured surface, and use your hands to knead the dough for 10 minutes. Add more flour when needed.
  5. Shape the smooth dough into a ball, and place it into an oiled bowl. Cover the dough and let it rise until doubled. This may take longer depending on the overall temperature of your kitchen.
  6. Meanwhile, combine ½ cup of sugar and 1 ½ teaspoons of ground cinnamon in a smaller bowl. Set this aside.
  7. Once the dough has doubled, punch down the dough and divide it in half. Place one portion of the dough onto a lightly floured work surface, rolling it out gently until it’s about 28 inches by 10.
  8. Spread ½ of the butter on the rectangle dough, and smother this with the saved cinnamon-sugar mix.
  9. Put a plastic baby, a large dried bead, or even a plastic coin, into the rectangular dough. Roll the 28-inch side of the soft dough into a jelly roll. Form it into a ring, making sure the edges are down, and around the center of the roll. The seam shouldn’t be on display. Moisten and pinch the edges to seal. Repeat the process with the other dough.
  10. Cover the king cakes and allow them to rise until they’ve doubled in volume. Bake for 15-20 minutes in a 375 degrees F oven, until the cake, is nice and golden,
  11. In a separate bowl, whisk together the confectioners’ sugar, milk, and lemon extract. Drizzle this sweet mixture over the warm king cakes.
  • Author: Natasha Krajnc
  • Prep Time: 2 hrs
  • Cook Time: 20 mins
  • Category: dessert
  • Cuisine: French, American


  • Calories: 367 kcal
  • Fat: 14.5 g
  • Saturated Fat: 8.9 g
  • Carbohydrates: 53 g
  • Protein: 5.8 g