Sucré King Cake


Sucré Bakery’s Original King Cake

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Just in time for Mardi Gras: This recipe came from one of Camila's favorite bakeries in New Orleans.

The origional Sucré Bakery closed in 2019, but I was lucky enough to have gotten this recipe from the head pastry chef a few years ago. This was my favorite King Cake then and is still the best!

This recipe is very special since you cannot get this King Cake version anymore… This is a special treat during Mardi Gras worth making!

Sucré Bakery's Original King Cake


  • 2/3 cup whole milk warm
  • 5 tbsp sugar, divided
  • 1 1/2 tsp instant yeast
  • 2 large eggs room temperature
  • 2 3/4 cup unbleached all-purpose flour
  • 1 tsp kosher salt
  • 1/2 cup or 1 stick, of unsalted butter cut into 1-inch pieces, room temperature, plus 1/2 tablespoon, melted to grease the bowl the dough will rise in.
  • 4 oz cream cheese
  • 1 egg yolk
  • 4 tbsp sugar
  • 1 tsp vanilla extract
  • 1/8 tsp lemon zest
Cinnamon Sugar Mixture
  • 4 tbsp sugar
  • 1 tsp cinnamon
  • 1 cup powdered sugar Reduced from 2 cups of powdered sugar
  • 2 1/2 tbsp milk Reduced from ½ cup of milk
  • 1/2 tsp vanilla extract Reduced from 1 tsp of vanilla extract


  • Combine flour, sugar, salt, yeast and milk in a mixing bowl and mix on low speed till it comes together. As dough comes together, add 1 egg at a time then add butter gradually. Continue to mix at medium speed till smooth and elastic. Do not over mix.
  • Place in a clean bowl and wrap with plastic wrap, place in the refrigerator and allow to double in size. Letting the dough rest overnight is best. When doubled, “punch down” to deflate, and wrap again to allow it to rise again
  • At this point, make the cream cheese filling.
  • Combine all ingredients and mix till smooth. Will be divided on 2 pieces of dough
Cinnamon Sugar Mixture
  • Combine the sugar and cinnamon until blended
  • Roll dough to an even rectangle about ¼” thick, cut into 2 lengthwise, and pipe or spoon cream cheese filling on the upper 1/3 of each piece. Sprinkle with cinnamon sugar. Roll each piece into a log and twist them together to form a braid. Shape into a ring sealing the ends well.
  • Proof until double in size and bake in pre heated oven at 350 degrees for approx 20-25 minutes or till golden brown on the bottom surface. If the top is golden brown and the bottom is still not baked, cover the top with foil and turn the oven down to 325 degrees. Allow to cool before glazing.
  • Place cake on a baking rack with a baking sheet underneath. Mix all ingredients till smooth and brush top of slightly warm cake with glaze. The excess glaze will drip through the rack and onto the baking sheet. Allow glaze to dry before serving.
  • Food Grade Dusting Powder can be sprinkled after the glaze sets. You can find dusting powder at Michaels stores. 
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Enjoy! If you make this cake, you have to send us a photo on Instagram, I can’t wait to see how it turns out!


Feature image by @sucreneworleans
Images by Lorianne DeVita 

by Camila Alves McConaughey