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CREAM CHEESE-FILLED KING CAKE RECIPE | MYRECIPES



Cream Cheese-Filled King Cake Recipe | MyRecipes image

This recipe uses bread flour, which makes for a light, airy cake. You still get tasty results with all-purpose flour--the cake will just be more dense.

Provided by MyRecipes

Total Time 2 hours 31 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield Makes 2 cakes (about 18 servings each)

Number Of Ingredients 15

1 (16-ounce) container sour cream
⅓ cup sugar
¼ cup butter
1 teaspoon salt
2 (1/4-ounce) envelopes active dry yeast
½ cup warm water (100° to 110°)
1 tablespoon sugar
2 large eggs, lightly beaten
6 to 6 1/2 cups bread flour*
¾ cup sugar
2 (8-ounce) packages cream cheese, softened
1 large egg
2 teaspoons vanilla extract
Creamy Glaze
Purple-, green-, and gold-tinted sparkling sugar sprinkles

Steps:

  • Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.
  • Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.
  • Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.
  • Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.
  • Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.
  • Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Beat 3/4 cup sugar, cream cheese, 1 egg, and vanilla at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders.
  • Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.
  • Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.
  • Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.
  • *6 to 6 1/2 cups all-purpose flour may be substituted.

CREAM CHEESE-FILLED KING CAKE RECIPE | MYRECIPES



Cream Cheese-Filled King Cake Recipe | MyRecipes image

This recipe uses bread flour, which makes for a light, airy cake. You still get tasty results with all-purpose flour--the cake will just be more dense.

Provided by MyRecipes

Total Time 2 hours 31 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield Makes 2 cakes (about 18 servings each)

Number Of Ingredients 15

1 (16-ounce) container sour cream
⅓ cup sugar
¼ cup butter
1 teaspoon salt
2 (1/4-ounce) envelopes active dry yeast
½ cup warm water (100° to 110°)
1 tablespoon sugar
2 large eggs, lightly beaten
6 to 6 1/2 cups bread flour*
¾ cup sugar
2 (8-ounce) packages cream cheese, softened
1 large egg
2 teaspoons vanilla extract
Creamy Glaze
Purple-, green-, and gold-tinted sparkling sugar sprinkles

Steps:

  • Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.
  • Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.
  • Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.
  • Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.
  • Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.
  • Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Beat 3/4 cup sugar, cream cheese, 1 egg, and vanilla at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders.
  • Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.
  • Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.
  • Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.
  • *6 to 6 1/2 cups all-purpose flour may be substituted.

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