Sourdough King Cake

This Sourdough King Cake is a labor of love, but is so worth it! I found some Vanilla Bean Paste at Trader Joe’s and it really made this cake a treat, but you can always use any extract or flavoring.

Sourdough King Cake with Cream Cheese Filling

This cream cheese filled sourdough king cake takes 8-10 hours. Read through the entire recipe before beginning, for best results.
Course: Dessert
Cuisine: American, French
Keyword: Sourdough
Servings: 10 people


Sourdough Bread

  • 1 1/2 cup sourdough starter fed, bubbly
  • 1 cup water warm
  • 4 cups flour all purpose
  • 1/2 cup butter unsalted, melted
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt any kind, I use sea salt

Cream Cheese Filling

  • 8 oz cream cheese softened
  • 1 Tablespoon vanilla extract I used Bourbon Vanilla Bean Paste from Trader Joe's
  • 1/2 cup butter softened, unsalted
  • 1 1/2 cup sugar granulated white; separated into 1 cup and 1/2 cup
  • 2 Tablespoons ground cinnamon


  • 4 cups powdered sugar
  • 1/2 cup butter softened, unsalted
  • 1 teaspoon vanilla extract or Bourbon Vanilla Bean Paste
  • 1/4 cup milk

Colored Sugars

  • 1 cup sugar granulated, white (divided into 3)
  • 1 Teaspoon Yellow Food Coloring Gel
  • 1 Teaspoon Green Food Coloring Gel
  • 1/2 Teaspoon each Red and Blue Food Coloring Gel, to make Purple


Make the Sourdough Bread

  • The night before (or at least 6 hours) Mix all bread ingredients together in a large bowl. It will be sticky. I used an electric mixer on medium speed until well combined.
  • Spray another glass bowl with avocado oil or use butter to grease the bowl. Transfer the dough into that bowl and cover with a clean kitchen towel. Leave covered in a warm place for at least 6 hours.

Cream Cheese Filling

  • Using an electric mixer, beat the cream cheese, butter, sugar, and vanilla until fluffy.
  • Once the dough has risen slightly and can spring back to the touch, roll it out on a lightly floured surface. You're aiming for a rectangle about the size of a baking sheet. Like you would do to begin cinnamon rolls.
  • Spread 1/2 of the cream cheese filling over the dough.
  • Sprinkle 1 cup of sugar and the 2 Tablespoons of cinnamon over the cream cheese filling.
  • Using the rest of the cream cheese mixture, make 3 rows across the length of the rectangle. One near each edge and one in the middle. Then, fold each long side over the 2 rows of cream cheese. Then, fold exterior long side toward the middle again to overlap the middle row of cream cheese. It'll look like a thick roll. Pinch the edges to enclose and fold end to end forming a circle (crown). Pinch the ends together to seal as well.
  • Cover a baking sheet with parchment paper. Place the crown in the center and cover with a kitchen towel for 1 hour minimum and no more than 10 hours. It will get rise and spring back when touched again.
  • When you are ready to bake the cake, preheat the oven to 350 degrees.
  • Soften butter to room temperature and spread over the top of the cake. This will help in turn golden brown.
  • Bake for 30 minutes or until browned and let cool.

Icing and Colored Sugars

  • In a mixer, combine the powdered sugar, butter, vanilla, and milk. Mix until fluffy. Set aside.
  • For the colored sugars, use 3 separate small bowls to mix 1/3 cup sugar with Red Food Coloring, 1/3 cup sugar with Yellow Food Coloring, and 1/3 Cup sugar with red and blue food coloring (to make purple).
  • When the cake is cooled, pipe the white icing over the top. Sprinkle the colored sugars in whatever pattern you like!
  • Enjoy!

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