There are soft, chewy king cakes in bakeries all across the South when Mardi Gras rolls around. This Louisiana recipe is made with a sweet, flaky dough topped with a buttery icing glaze and green, gold, and purple sugar crystals. When it comes to king cake, our traditional recipe coined by Test Kitchen Professional Pam Lolley reigns supreme. Bake your cake at 375° for 14 to 16 minutes or until golden brown, and slightly cool before adding your creamy glaze. Follow along as Editor Hannah Hayes and Pam Lolley show you how to make this incredible Southern classic. Or, you can always order a king cake right to your door.

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