LOUISIANA KING CAKE 💕 with Amy’s Louisiana Kitchen

 Amy’s Louisiana Kitchen From Union Parish

Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube.


  • 1/4 CUP – 4 TBSP – 56.7 grams Butter, Unsalted
  • 16 ounces – 2 cups – 490 grams Sour Cream
  • 1/3 cup – 67 grams white Sugar
  • 1 teaspoon – 6 grams Salt

In a sauce pan melt butter and add sour cream, sugar and salt. Stir together and take off heat to cool to below 110 degrees F / 43 degrees C.

In a bowl stir together the following ingredients and let sit for 5 minutes to allow yeast to bloom and bubble:

  • 1/2 cup – 4 ounces – 100 ml Very Warm Water
  • 4-1/2 tsp – 9 grams – 2 single packets – Active Dry Yeast
  • 1 TBSP – 21.25 grams White Sugar
  • Sift 6-1/2 cups – 938 grams ALL PURPOSE FLOUR with 1/4 tsp – .59 grams NUTMEG (optional)

In a stand mixer using a dough hook mix the sour cream mixture & yeast mixture together for a minute. Add 2 EGGS one at a time while continuing to mix.

While on medium low speed begin to add flour a large spoonful at a time leaving 1/2 cup flour. Turn of mixer and check to see if the dough sticks to your fingers. I only used 6 cups flour. If it does not then leave out the rest of the flour and use it to dust your surface for rolling. Allow the mixer to knead the dough for 2 minutes. Turn out your dough onto a floured surface and knead it by hand for 1 minute or until it forms a soft smooth ball. Place it into an oiled bowl and cover to rise for 45 to 60 minutes in a warm place with no drafts.

Meanwhile Mix Filling in a bowl and sit aside:

  • 1/2 Cup – 100 grams WHITE SUGAR
  • 1/4 Cup – 50 grams
  • 2 teaspoons – 6 grams CINNAMON

Melt in a separate bowl : 1/3 cup – 76 grams BUTTER


After the dough has been rising and doubled in size, turn out onto a floured surface and cut it in half to make 2 cakes. Roll out one ball of dough to 27″ (68 cm) long X 12″ ( 30 cm) wide. Cut in half length wise using a pizza cutter. Paint butter onto each half leaving a 1 inch (2.5 cm) border around the edges. Sprinkle the cinnamon and sugar mixture onto the butter leaving the same 1 inch border. Roll up length wise & pinch edges together to hold the roll together. Take the 2 ropes of dough and twist them together to form a braided rope and then twist again to make a circle. Pinch the ends together to make a ring. Place on a cookie sheet lined with parchment paper. Cover and let rise 30 minutes. Roll out 2nd ball of dough and follow the same steps to make 2 cakes all together.

After the cake rises for 30 minutes bake in the oven for 20 to 30 minutes until golden brown. Makes 2 medium sized cakes – feeds 8 to 10 people. Or make one large cake to feed 16 to 20 people.

While cakes cool mix the following ingredients together to make the ICING:

  • 2 ounces – 56.2 grams CREAM CHEESE, SOFTENED (optional)
  • 3 cups – 345 grams POWDERED SUGAR
  • 1/2 tsp – 2 grams VANILLA EXTRACT
  • 2 TBSP – 28.7 grams FRESH LEMON JUICE
  • 3 TBSP – 42.52 grams UNSALTED BUTTER, MELTED
  • 2 to 4 TBSP – 30 to 60 grams MILK

Push the plastic baby into the bottom of the cake to hide it and not to make a hole in the top. Spoon Icing onto the cooled cakes. Sprinkle with PURPLE, GOLD AND GREEN Sanding Sugar or Sugar Crystals in 2 to 3 inch sections alternating the colors onto the icing before it dries so the sugar will stick. Let the icing set for at least 20 minutes to harden a bit. Slice and enjoy! Store in an airtight container for up to a week.


Mix together 8 ounce block cream cheese with 1 egg, 1/2 tsp vanilla extract, 1/2 cup sugar. Do not overmix or the cream cheese will become runny. Put into a piping bag or a ziplock bag and snip the corner tip. Squeeze a 1 inch round line onto the cinnamon and sugar mixture before rolling your dough into the ropes and pinching the edges together.

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