This post contains affiliate links. Please read our disclosure HERE.

A warm, golden-brown sourdough king cake fresh from the oven, its buttery, cinnamon-sugar layers filling your kitchen with the irresistible scent of Mardi Gras magic. This homemade king cake is naturally leavened, soft, and rich with deep, caramelized flavors—perfect for celebrating Fat Tuesday in true New Orleans style!

Celebrating with a slice of sourdough king cake, with its soft, buttery crumb and swirls of warm cinnamon-sugar filling, is the perfect way to bring the joy of Mardi Gras into your kitchen.

I have created this homemade sourdough king cake recipe to use a sourdough starter to create a tender, flavorful sweet bread, balanced with hints of vanilla extract, brown sugar, and warm spices. After several tries, this is the perfected result and I hope you love it as much as we do here at the cottage.

Each bite offers the perfect contrast between the pillowy dough and the rich, gooey cream cheese filling, making it absolutely irresistible. I love making this recipe because it fills my home with the comforting aroma of butter mixture and cinnamon filling, instantly setting the mood for celebration.

After a slow rise time in a warm place, the dough is rolled out on a lightly floured surface, shaped into its signature ring, and baked until beautifully golden brown.

If you love using freshly milled flour, swap it for purpose flour, slightly adjust the hydration, and add 1/4 cup of FMF per cup (or weight it tot he exact grams needed) of flour in this recipe for a perfect dough texture.

Whether you’re continuing a king cake season tradition or baking one for the first time, don’t forget to tuck in the small plastic baby—and let the good times roll!

Why This Sourdough King Cake is Perfect for Mardi Gras

01. Naturally Leavened for Extra Flavor

The sourdough starter enhances the dough with a rich depth of flavor and a slight tang, making it far superior to store-bought options.

02. A Festive Mardi Gras Treat

Decorated with vibrant gold sugars and featuring a hidden plastic baby, this recipe is a fun and delicious way to celebrate Fat Tuesday in true tradition.

03. Soft, Buttery, and Irresistibly Rich

Layers of cinnamon-sugar filling combined with a caramelized brown sugar and butter mixture ensure each bite is indulgent, warm, and full of flavor.

04. Great Make-Ahead Option

Prepare the dough in advance to make baking on your special occasion even easier, allowing more time to enjoy the festivities.

05. Versatile and Customizable.

Add fruit filling, swap the cream cheese filling for almond paste, or try a different glaze to make this recipe uniquely yours!

Ingredients

• Sourdough Starter – The heart of the recipe, giving the dough its signature tangy flavor and soft texture.
• Cinnamon Filling – A rich blend of brown sugar, cinnamon mixture, and butter mixture creates warm, spiced layers.
• Cream Cheese Filling – Adds a luscious, creamy texture that balances the flavors beautifully.

Find the full list of ingredients and exact measurements in the printable recipe card below.

Creative Twists and Variations

• Chocolate King Cake – Add melted chocolate to the cinnamon-sugar filling for a decadent twist.
• Fruit-Filled Version – Swirl in a fruit filling like raspberry or lemon curd for added brightness.
• Nutty Crunch – Sprinkle almond paste or chopped pecans inside for a satisfying texture.
• Bundt Pan Alternative – Shape the dough into a ring and bake in a bundt pan for an easy, decorative effect.
• Coffee Cake Adaptation – Skip the ring shape and bake in a square pan for a simple yet delicious treat.

Tools you may need

• Large Mixing Bowl – Essential for mixing and allowing the dough to rise properly.
• Stand Mixer – Helps knead the sticky dough forms without overworking it.
• Parchment Paper – Keeps the cake from sticking and makes for easy cleanup.

Visit our Amazon Store front Idea List(for supplies and tools you may need): Sourdough King Cake found HERE.

Tips for Best Results

• Let the Dough Rise Fully – Proper rise times ensure a fluffy texture.
• Check Internal Temperature – Bake until the cake reaches an internal temperature of 190°F.
• Use Fresh Ingredients – Fresh sourdough, fresh eggs, whole milk, and butter mixture enhance the flavor.
• Don’t Skip the Egg Wash – It helps create a perfectly golden brown crust. But if I am making this just for the cottage, I skip this step, but I will be honest, it makes a very nice crust top. If you have the extra egg and time, go for it, you won’t regret it:).

You’ll find more detailed tips in the notes section of the printable recipe card below—perfect for ensuring your Sourdough King Cake turns out just right!

Step-by-Step Sourdough King Cake Recipe (Easy & Naturally Leavened)

Step 1: Prepare the Dough

In a large mixing bowl, combine sourdough starter, warm milk, melted butter, 2 large room temp eggs, and sugar. Stir until well incorporated, then gradually add bread flour and salt, mixing until a shaggy dough forms. Knead by hand or with a dough hook attachment for 8–10 minutes until the dough is smooth and elastic. Cover and let it rest for 30 minutes to hydrate.

Step 2: Bulk Fermentation

Transfer the dough to a lightly greased bowl, cover, and let it rise for 4-6 hours until doubled in size. If opting for an overnight fermentation, place the covered dough in the refrigerator for 8-12 hours. The next day, allow it to sit at room temperature for 1 hour before shaping. Meanwhile, mix up the filling mixture and refrigerate until needed.

Step 3: Prepare the Filling (cream cheese addition is optional)

Mix the Sugars and Cinnamon
In a medium mixing bowl, whisk together the brown sugar, granulated sugar, and Ceylon cinnamon until evenly combined.

Blend the Butter and Almond Extract
Add the softened butter and almond extract to the sugar mixture. Using a spatula or hand mixer, mix until smooth and spreadable.

Optional but recommended: Incorporate the Room Temp Softened Cream Cheese
If using cream cheese, ensure it is fully softened before mixing it with the cinnamon, butter, and sugar. To soften, place the unwrapped cream cheese on a plate and let it sit at room temperature until it reaches a smooth, spreadable consistency. Once softened, use a spatula or hand mixer to beat it until smooth and fully incorporated. Cold or firm cream cheese won’t blend properly, so this step is essential for a creamy, well-mixed filling.

Step 4: Roll and Fill

On a lightly floured surface, roll the dough into a 12×18-inch rectangle. If using a cream cheese filling, spread it evenly over the dough. If using a brown sugar, butter, and cinnamon mixture instead, either sprinkle it evenly across the surface or spread it on before rolling.

Step 5: Shape the King Cake

Starting on one long side, roll up the dough jelly-roll style, pressing the edge to seal. Place the log seam-side down on your work surface. Using a bench scraper or a sharp knife, carefully slice the log in half lengthwise. With the cut sides facing up, gently twist the two pieces together, allowing the layers to remain visible. Carefully transfer the twisted dough onto the prepared baking sheet, shaping it into a circle and pinching the ends together to seal.

Step 6: Second Rise

Cover loosely and allow the dough to rise in a warm place for 30 mins, or until puffy and slightly firm to the touch.

Step 7: Bake

Preheat the oven to 350°F (175°C). For an optional glossy finish, brush the surface with egg wash or melted butter. Bake for 30-40 minutes or until golden brown and the internal temperature reaches 190°F (88°C). Let the cake cool completely before decorating. Once cooled, gently insert a small plastic baby from the bottom of the cake to maintain tradition, ensuring it doesn’t melt during baking.

Step 7: Glaze and Decorate

In a small bowl, mix powdered sugar, half-and-half, and vanilla extract to form a smooth glaze. Drizzle the glaze over the cooled cake, then sprinkle with purple, green, and gold sugars to create the classic Mardi Gras look. If you want more glaze double the glaze recipe. We usually always double the glaze:)!!

Enjoy your Homemade New Orleans Sourdough King Cake!!

Cozy Pairings

Pair your Sourdough King Cake with these comforting recipes from The Cottage for a delicious and festive experience.

• Homemade Spiced Chai Latte Mix: Easy Masala Recipe; The warm, aromatic blend of cinnamon, cardamom, and cloves in this chai latte mix beautifully enhances the sweet, buttery flavors of your King Cake. Serve it warm with a splash of milk for the ultimate cozy pairing.
• Strawberry and Cream Frappuccino Recipe; For a refreshing contrast, this creamy and fruity frappuccino complements the rich cinnamon-sugar layers of King Cake. The cool, velvety texture makes it an indulgent treat for your Mardi Gras celebration.
• Red Beans and Rice; Enjoy this hearty Louisiana classic before diving into dessert. The smoky, savory flavors of red beans and rice create the perfect balance to the sweetness of King Cake, making it a well-rounded meal.
• Creamy Crawfish and Shrimp Étouffée; A rich, comforting bowl of this creamy seafood étouffée is a must for any Mardi Gras feast. Its deep Cajun flavors and velvety sauce pair beautifully with King Cake, bringing a true taste of New Orleans to your table.

These pairings blend warm spices, creamy textures, and bold Louisiana flavors to create a cozy and celebratory spread for your Fat Tuesday gathering!

FAQ’s

What makes sourdough king cake different from traditional king cake?

Sourdough king cake is naturally leavened with a sourdough starter instead of commercial yeast, giving it a richer flavor, a softer texture, and a slight tang that balances the sweetness of the filling and glaze.

Can I make sourdough king cake without an overnight rise?

Yes! After the 4–6 hour bulk rise, you can shape the dough and let it proof for another 30 mins. Before shaping and then baking. However, an overnight ferment in the fridge enhances the flavor and makes the dough easier to handle.

How do I know when the king cake is fully baked?

The cake is done when it’s golden brown on top and has an internal temperature of 190°F (88°C). You can also tap the bottom—it should sound hollow.

More Cozy Recipes From The Cottage;

• Homemade Sourdough Whole Wheat Irish Soda Bread
• Traditional Irish Soda Bread Recipe (secret ingredient)
• Sourdough Carrot Cake Recipe (discard or starter)
• Sourdough Lemon Poppy Seed Pound Cake
• Sourdough Fruit Cake Recipe (starter or discard)

🎭 Let the good times roll! If you love this Sourdough King Cake recipe, don’t forget to come back and leave me a 5 🌟 rating!

I would love it if you could comment below⬇️ what you loved about the recipe.

Don’t forget to join our email 📧 list for more cozy, homemade sourdough recipes.

Sourdough King Cake Recipe

By Emily Rider

5 from 7 votes

A warm, fragrant sourdough king cake with the soft, buttery texture of cinnamon rolls is the ultimate way to celebrate Mardi Gras. Swirls of cinnamon filling and a luscious cream cheese filling create the perfect balance of tangy and sweet, topped with a silky glaze and festive gold sugars.

Rate Recipe Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Additional Time 6 hours hrs

Total Time 7 hours hrs

Course Sourdough

Cuisine France

Servings 1 Cake

Calories 372 kcal

Ingredients

  

1x2x3x

• ▢ Dough
• ▢ • 1 ½ c. 360g Active Sourdough Starter
• ▢ • 1 ½ c. 360g Warm Milk (115°F / 46°C)
• ▢ • ½ c. 113g Salted Butter, Melted (Optional: Use Unsalted Butter)
• ▢ • ½ c. 100g Granulated Sugar
• ▢ • 2 tsp 10g Salt
• ▢ • 2 Large Eggs *room temp eggs
• ▢ • 6 c. 720g Bread Flour
• ▢ Filling
• ▢ • ½ c. 100g Brown Sugar
• ▢ • ½ c. 100g Granulated Sugar
• ▢ • 2 tbsp 10g Ceylon Cinnamon
• ▢ • ½ c. 113g Unsalted Butter, Softened
• ▢ • 1 tsp 5g Almond Extract
• ▢ • Optional: 8 oz. 225g Cream Cheese + ½ c. (100g) Granulated Sugar
• ▢ Glaze & Topping
• ▢ • 3 c. 360g Powdered Sugar
• ▢ • 6 tbsp 90ml Milk
• ▢ • ½ tsp 2.5g Vanilla Extract
• ▢ • ½ tsp 2.5g Almond Extract
• ▢ • Colored Sugars Purple, Green, and Gold

Cook ModePrevent your screen from going dark

How To Make

• Mix the Dough Ingredients: In a large mixing bowl, combine the sourdough starter, warm milk, softened butter, sugar, eggs, and salt. Whisk or use a stand mixer with whisk attachment, mix until smooth.
• Incorporate the Flour: Gradually add the bread flour, stirring until a shaggy dough forms.
• Rest the Dough: Cover and let the dough rest for 30 minutes to allow the flour to fully hydrate.
• Develop Gluten – Knead or Stretch & Fold Method: Kneading Method – Knead by hand or in a stand mixer with a dough hook for 8–10 minutes until the dough is smooth and elastic. The dough should pass the windowpane test, forming a thin, translucent sheet without tearing when stretched. Then allow to bulk rise; After the 8-10 min. kneading in stand mixer process, cover and let the dough bulk rise for 4–6 hours, until it has risen 30–50% in volume. Stretch & Fold Method – Instead of kneading, perform 4–6 stretch and folds, waiting 30–45 minutes between each round: With damp hands, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90 degrees and repeat on all four sides. Cover the dough well with plastic wrap or a damp tea towel between each rest period to prevent dough from drying out. After the final stretch and fold, cover and let the dough to bulk rise for 4–6 hours, until it has risen 30–50% in volume.
• After Bulk Rise, Choose the Fermentation Method: Overnight Ferment (Recommended) – Cover and refrigerate for 8–12 hours. This makes the dough easier to handle and enhances flavor. Minimal Refrigeration – If short on time, refrigerate for at least 1 hour to improve dough manageability. Skipping Refrigeration – Proceed directly to shaping, but note that the dough may be softer and more delicate to work with, but you can still achieve great results skipping the longer refrigerated fermentation.
• Prepare the Filling: Mix the Sugars and Cinnamon – In a medium bowl, whisk together the brown sugar, granulated sugar, and Ceylon cinnamon until evenly combined.
• Blend the Butter and Almond Extract: Add the softened butter and almond extract to the sugar mixture. Mix with a spatula or hand mixer until smooth and spreadable.
• Incorporate the Softened Cream Cheese (if using): Ensure the cream cheese is fully softened before adding it to the butter-sugar mixture. To do this, sit the cream cheese out on a plate on a clean kitchen counter until it comes to room temperature, then unwrap and follow the next step. Using a spatula or hand mixer, beat until smooth and well incorporated. Cold cream cheese will not blend properly, so it must be softened for a creamy, stable filling.
• Roll Out the Dough: Use either a lightly floured surface or a lightly oiled surface. Lightly Oiled Surface (Preferred) – Prevents sticking without adding excess flour, which can make the cake tough. Lightly oil hands for easier handling. Lightly Floured Surface – Works well if preferred, but avoid excess flour to prevent a tough texture. Roll the dough into a 12×18-inch rectangle.
• Spread the Filling: Evenly spread the prepared filling over the dough, leaving a 1-inch border around the edges.
• Roll the Dough: Starting on one long side, roll up the dough jelly roll-style, pressing the edge to seal.
• Prepare for Shaping: Place the dough log seam-side down on a work surface.
• Cut and Twist: Using a bench scraper or sharp knife, cut the log in half lengthwise to expose the filling. With the cut sides facing up, gently twist the two pieces around each other.
• Shape into a Ring: Transfer the twisted dough to a parchment-lined baking sheet and form a circle, pinching the ends together to seal.
• Final Rise: Cover and let the shaped dough rise in a warm place for 30 minutes until puffy.
• Preheat the Oven: Preheat to 350°F (175°C).
• Optional Egg Wash: For a glossy finish, brush with egg wash or melted butter (optional, as the glaze will cover it).
• Bake the King Cake: Bake for 30–40 minutes, until golden brown and the internal temperature reaches 190°F (88°C).
• Cool Completely: Remove from the oven and let the cake cool completely before decorating.
• Prepare the Glaze: In a small bowl, mix together powdered sugar, milk, vanilla extract, and almond extract until smooth.
• Drizzle the Glaze: Generously drizzle the glaze over the cooled cake.
• Add Festive Mardi Gras Colors: Sprinkle with purple, green, and gold sugars for a festive touch.
• Optional King Cake Tradition: Once fully cooled, gently insert a small plastic baby into the cake (optional).
• Slice and Serve: Slice, serve, and enjoy your homemade Sourdough King Cake! 🎭✨

Notes

Use an active sourdough starter.

Ensure your starter is bubbly and active before using it in the dough. Feeding it 4–6 hours before mixing will help achieve a good rise.

Knead until smooth and elastic.

The dough should be soft, pliable, and pass the windowpane test (stretching a small piece thin without tearing). Proper kneading ensures a light and fluffy texture.

Bulk fermentation is crucial.

Let the dough double in size during the bulk ferment. If your kitchen is cooler, fermentation may take longer—up to 6 hours.

Overnight ferment for better flavor (optional)

Cold fermenting in the fridge for 8–12 hours deepens the flavor and makes the dough easier to handle. If skipping, go straight to shaping after bulk fermentation.

Rolling and filling the dough evenly

Roll the dough into a 12×18-inch rectangle for uniform baking. Spread the filling evenly, leaving a 1-inch border to prevent leaking.

Sealing the dough is essential.

Roll the dough tightly and pinch the seams well to keep the filling from escaping. Tuck the seam under when forming the ring shape for better structure.

The final rise should be puffy.

The second rise takes 30 mins, depending on temperature. The dough should look visibly puffy but not overproofed—it shouldn’t collapse when gently pressed.

Egg wash for a golden finish.

Brushing the dough with egg wash or melted butter before baking gives it a rich, golden crust. If baking for presentation I do this step if baking for us here at the cottage I skip this step:).

Don’t rush cooling before glazing.

Let the cake cool completely before adding the glaze, or it will melt off instead of setting properly.

Use a thick glaze for the best coverage.

The glaze should be pourable but not too thin—adjust with more powdered sugar or milk for the perfect consistency. Double the glaze recipe if you prefer more glaze.

Classic king cake decoration

Sprinkle purple, green, and gold sugars immediately after glazing so they stick properly.

Traditional surprise element (optional)

Hide a small plastic baby inside the cooled cake before serving. Whoever finds it is the lucky one and must make the next king cake!

Following these tips will ensure your New Orleans-style sourdough king cake turns out soft, flavorful, and beautifully golden every time! 🎭💜💛💚

Nutrition

Serving: 1gCalories: 372kcalCarbohydrates: 57gProtein: 11gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 4gCholesterol: 41mgSodium: 177mgFiber: 2gSugar: 5g

Like This Recipe? Leave A Comment Below!