King Cake Recipe Cream Cheese

I always find the first slice of a fresh king cake to be the most exciting part of any holiday gathering. This particular king cake recipe with a cream cheese and raspberry swirl has become a new family favorite. Unlike a plain traditional cake, this version elevates the experience with a buttery, brioche-like dough and a decadent filling that balances sweetness with a tangy, fruity brightness. The combination of rich cream cheese and vibrant raspberry makes this easy king cake recipe an unforgettable centerpiece for family celebrations.

Ingredients

• For the Dough

  • Warm milk (60 ml or 1/4 cup): This should be between 100-110°F (38-43°C) to properly activate the yeast without killing it.
  • Active dry yeast (7 g or 2 1/4 teaspoons): The leavening agent for a fluffy, enriched dough.
  • Granulated sugar (50 g or 1/4 cup): Feeds the yeast and adds sweetness to the dough itself.
  • All-purpose flour (360 g or 3 cups), plus more for dusting: Provides the structure for the cake.
  • Fine sea salt (3 g or 1/2 teaspoon): Balances sweetness and enhances flavor.
  • Large eggs (2), room temperature: Adds richness and helps bind the dough.
  • Unsalted butter (55 g or 4 tablespoons), melted and cooled: Creates the soft, brioche-like texture.
  • Alcohol-free vanilla extract (5 ml or 1 teaspoon): Adds depth of flavor to the dough.

• For the Cream Cheese Filling

  • Cream cheese (170 g or 6 ounces), softened completely: The base for a smooth, tangy filling.
  • Granulated sugar (50 g or 1/4 cup): Sweetens the cream cheese filling.
  • Alcohol-free vanilla extract (2.5 ml or 1/2 teaspoon): Enhances the cream cheese flavor.

• For the Raspberry Compote

  • Fresh or frozen raspberries (200 g or 1 1/4 cups): Provides the vibrant swirl. (No need to thaw frozen raspberries.)
  • Granulated sugar (30 g or 2 tablespoons): Sweetens the compote to balance the tart berries.
  • Fresh lemon juice (15 ml or 1 tablespoon): Brightens the fruit flavor and prevents the compote from being too sweet.
  • Cornstarch (5 g or 1 teaspoon), optional: To thicken the compote if you prefer a less runny filling.

• For the Glaze and Garnish

  • Powdered sugar (120 g or 1 cup): Forms the base for the sweet glaze.
  • Milk (30 ml or 2 tablespoons): Thins the powdered sugar to a pourable consistency. (For a richer glaze, you can substitute heavy cream.)
  • Alcohol-free vanilla extract (1.25 ml or 1/4 teaspoon): Adds a touch of warmth to the glaze.
  • Freeze-dried raspberry powder (1 g or 1 teaspoon): For an added pop of color and intense raspberry flavor on top.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Activate the Yeast: In a small bowl, combine the warm milk, yeast, and 5g (1 teaspoon) of the granulated sugar. Stir gently to dissolve the yeast and let sit for 5-10 minutes until foamy. This bubbling indicates the yeast is active and ready to use for the dough.
2. Combine Dry Ingredients: In a separate large mixing bowl, whisk together the all-purpose flour, the remaining 45g (about 3 1/2 tablespoons) of granulated sugar, and the fine sea salt. This ensures even distribution before adding the wet ingredients.
3. Mix and Knead the Dough: Add the room temperature eggs, melted and cooled unsalted butter, vanilla extract, and the activated yeast mixture to the dry ingredients. Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes by hand, or 5-7 minutes with the stand mixer, until the dough is smooth, elastic, and slightly tacky to the touch.
4. First Rise: Lightly grease a clean bowl with oil. Place the kneaded dough in the bowl, turning once to coat, and cover tightly with plastic wrap. Let it rise in a warm place for 1-1.5 hours, or until it has clearly doubled in size.
5. Prepare Compote and Filling: While the dough rises, make the raspberry compote by combining raspberries, 30g sugar, and lemon juice in a saucepan. Simmer over medium heat for 5-7 minutes, mashing berries lightly, until thickened slightly. Whisk cornstarch with water and add if a thicker compote is desired. Remove from heat and cool completely. The raspberry and cream cheese filling is what makes this king cake recipe so special, so prepare it next by beating softened cream cheese, 50g sugar, and vanilla until smooth and creamy.
6. Assemble the King Cake: Once the dough has doubled in size, gently punch it down to release the air. On a lightly floured surface, roll the dough into a large rectangle, approximately 30 cm by 45 cm (12 inches by 18 inches). Spread the cream cheese filling evenly over the dough, leaving a 2 cm (3/4 inch) border along one long edge. Dollop spoonfuls of the cooled raspberry compote over the cream cheese, then gently swirl with a knife or skewer for ribbons of red and white; avoid overmixing to keep distinct swirls.
7. Form the Ring and Second Rise: Starting from the long edge without the border, tightly roll the dough into a log. Pinch the seam closed firmly along the bottom to seal. Carefully transfer the log to a parchment-lined baking sheet and join the ends to form a ring, firmly pinching them together to seal. Cover loosely and let rise in a warm spot for another 30-45 minutes until visibly puffed. If you find the dough resists rolling or snaps back while you’re assembling this king cake recipe, let it rest for 10 minutes to relax the gluten before trying again.
8. Bake: Preheat the oven to 350°F (180°C). Bake the king cake recipe for 25-30 minutes, or until golden brown on top and cooked through. If the top starts to brown too quickly, loosely tent with aluminum foil for the remaining time. Let the cake cool completely on a wire rack before glazing.
9. Glaze and Garnish: Whisk together the powdered sugar, milk, and vanilla extract for the glaze until smooth and pourable. Drizzle generously over the cooled king cake. While the glaze is still wet, lightly dust with freeze-dried raspberry powder to enhance the color and flavor of the twist before serving. This finish completes this easy king cake recipe.

Make-Ahead Tips and Freezing Instructions

To simplify prep on a busy day, you can prepare the dough ahead. After the first rise, tightly wrap the dough and place it in the refrigerator for up to 24 hours. The next day, let the dough come back to room temperature for 30–45 minutes before proceeding with step 6.

A fully baked king cake freezes beautifully without the glaze. Once cooled, wrap it tightly in plastic wrap, then aluminum foil, and store in the freezer for up to 3 months. Thaw overnight on the counter and apply the fresh glaze before serving.

Customizing Your King Cake Filling and Toppings

The beauty of this king cake recipe is its cream cheese and fruit filling. For variety, you can easily swap the raspberry compote for strawberry, blueberry, or even apple pie filling for a seasonal twist. A classic cinnamon-sugar swirl (1/2 cup sugar mixed with 2 teaspoons cinnamon) also works well in place of the compote for a different flavor profile.

If you want to include a traditional Mardi Gras baby or bean, hide it inside the dough before rolling it into the ring in step 7. Make sure to inform your guests before serving so they know to look out for it.

Chopped pecans or walnuts add a great crunch to this family-friendly dessert. Stir about 1/2 cup of finely chopped nuts into the cream cheese filling before spreading it onto the dough.

FAQs: Troubleshooting and Substitutions

What if my dough isn’t rising?

If your dough hasn’t doubled in size after the first rise, check the temperature of your rising location and your yeast. Ensure the warm milk for activation wasn’t too hot, and make sure your kitchen isn’t too cold. Give it more time (up to 2 hours) in a warmer spot.

Why did my filling leak out during baking?

Leaking often happens if the seam isn’t pinched firmly enough or if the dough ring expands too much during the second rise. Make sure the seam is tightly sealed (Step 7) and avoid overfilling the cake, leaving the 2 cm border as instructed. I always double-check that seam and gently tap the edges of the ring together before baking to prevent leaks in my version of this king cake recipe with cream cheese.

Can I use different types of flour?

For a softer texture, you can substitute 1/4 of the all-purpose flour with bread flour, which has higher protein. Avoid using whole wheat flour as it will result in a denser cake and a different flavor profile, making it less suitable for this specific king cake recipe.

How do I avoid a dry king cake?

The cream cheese filling adds moisture, but the key to a tender cake is to avoid overbaking. The cake is done when it’s golden brown and reaches an internal temperature of 190°F (88°C). Check at 25 minutes to ensure you don’t overcook it.

Conclusion

This king cake recipe combines the rich, buttery goodness of a brioche dough with the tangy delight of a cream cheese and raspberry swirl, making it a truly unforgettable treat for family celebrations. Save this recipe for your next gathering and share the magic of homemade baking by pinning this post to your favorite dessert board.

king cake recipe cream cheese

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• Author: Sierra Lopez
• Total Time: 150 minutes
• Yield: 12 servings 1x
• Diet: General

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Description

This king cake features a buttery, brioche-like dough filled with a decadent cream cheese and raspberry swirl. It balances sweetness with tangy fruit brightness, making it a new favorite for holiday gatherings.

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Ingredients

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• 1/4 cup warm milk (100-110°F)
• 2 1/4 teaspoons active dry yeast
• 1/4 cup granulated sugar (plus 1 teaspoon)
• 3 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon fine sea salt
• 2 large eggs, room temperature
• 4 tablespoons unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 6 ounces cream cheese, softened completely
• 1/4 cup granulated sugar (for filling)
• 1/2 teaspoon vanilla extract (for filling)
• 1 1/4 cups fresh or frozen raspberries
• 2 tablespoons granulated sugar (for compote)
• 1 tablespoon fresh lemon juice
• 1 teaspoon cornstarch, optional
• 1 cup powdered sugar
• 2 tablespoons milk
• 1/4 teaspoon vanilla extract (for glaze)
• 1 teaspoon freeze-dried raspberry powder, optional

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

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Instructions

1. Activate Yeast Mixture: Combine warm milk, yeast, and 1 teaspoon of sugar in a bowl; stir and let stand 5-10 minutes until foamy.
2. Mix Dry Ingredients: Whisk together flour, remaining sugar, and salt in a large mixing bowl.
3. Knead Dough: Add eggs, melted butter, vanilla, and the yeast mixture to the dry ingredients. Knead for 8-10 minutes by hand or 5-7 minutes with a stand mixer until smooth and elastic.
4. First Rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
5. Prepare Fillings: Simmer raspberries, sugar, and lemon juice until thickened; let cool completely. Separately, beat softened cream cheese with sugar and vanilla until smooth and creamy.
6. Assemble King Cake: Punch down the dough and roll it into a 12×18 inch rectangle. Spread cream cheese filling over the dough, leaving a border along one long edge. Dollop cooled raspberry compote over the top and gently swirl.
7. Roll and Second Rise: Roll the dough into a tight log starting from the long edge without the border. Pinch the seam closed firmly. Form a ring on a parchment-lined sheet, pinching the ends together to seal. Cover and let rise for 30-45 minutes until puffed.
8. Bake King Cake: Bake at 350°F for 25-30 minutes until golden brown; tent with foil if browning too quickly. Let cool completely before glazing.
9. Glaze and Garnish: Whisk powdered sugar, milk, and vanilla. Drizzle glaze over the cooled cake and dust with freeze-dried raspberry powder.

Notes

If the dough resists rolling or snaps back during assembly, let it rest for 10 minutes to relax the gluten before continuing.

• Prep Time: 120 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420 kcal
• Sugar: 35 g
• Sodium: 180 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 2 g
• Protein: 9 g
• Cholesterol: 60 mg