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Food & Drink

GoNOLA Recipes at Home: Sucre King Cake

Not too sweet and versatile in its ability to serve as breakfast, dessert, or a snack, king cake is one of those desserts ideal for your culinary repertoire — especially during Carnival season. Sucre offers several clever innovations like seasonal king cake macarons and a king cake croissant, but their classic king cake, well… takes the cake.

Voted a favorite from local publications and named the very best in a recent Washington Post blind taste test, the cake features raw cane sugar, Creole cream cheese, and edible glitter (it exists). We think it’s a showstopper worth trying at home.

Fortunately, Sucre and the New Orleans Convention & Visitors Bureau agree, so they’ve provided a step-by-step how-to. Watch the video or print out the recipe below. Enjoy!

How to Make Sucre King Cake

Recipe courtesy of Sucre and the New Orleans Convention & Visitors Bureau.
Recipe courtesy of Sucre and the New Orleans Convention & Visitors Bureau.

Yields two cakes



  • 2/3 cup whole milk
  • 5 tablespoons sugar
  • 1 1/2 teaspoons instant yeast
  • 2 large eggs, room temperature
  • 2 3/4 cups unbleached all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, room temperature


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 overmix.

Place in a clean bowl and wrap with plastic wrap, keep at room temperature and allow to double in size. When doubled, “punch down” to deflate, and wrap again to allow to rise again.

At this point, make the cream cheese filling.



  • 8oz Cream Cheese (1 pack)
  • 1ea Egg yolk
  • 1/8 cup Sugar
  • 1 teaspoon Vanilla extract
  • Zest of 1 Lemon


Combine all ingredients and mix till smooth. Will be divided on 2 pieces of dough


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 (1/2 cup sugar + 1tablespoon cinnamon)evenly. Roll each piece into a log and twist them together to form a braid. Shape into a ring sealing the ends well.

Proof to double in size and bake in preheated oven @360*F for approx 20-25 minutes or till golden brown on the bottom surface. If top is golden brown and bottom is still not baked, cover the top with foil and turn oven down to 325*F. Allow to cool before glazing.



  • 2 cups Powder sugar
  • 1/2 cup Milk
  • 1 teaspoon vanilla extract


Mix all ingredients till smooth and coat top of cooled cake. Allow glaze to dry before serving.

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