Clover King Cake

We’re getting our party on for Mardi Gras this year by baking up a dairylicious traditional New Orleans King Cake recipe…with a twist! This festive cake is a Carnival staple with glaze topping, colorful sprinkles, and a hidden prize inside! Recipe created by Karen Pavone.

Prep time: ?? minutes

Cook time: ?? minutes

Servings: 10

Dietary Restrictions: Vegetarian


Recipe Overview text. Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat.


For the cake

  • Large Bundt Cake pan (preferably non-stick)
  • 8 tablespoons Unsalted Clover Butter, melted
  • 3/4 cup Clover Whole Milk, lukewarm
  • 2 large Clover Eggs plus 1 large egg yolk, room temperature
  • 3 1/2 cups unbleached all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup nonfat dry milk
  • 1 1/4 teaspoons salt
  • 2 1/2 teaspoons instant yeast (we used fast rising)
  • 1/4 teaspoon nutmeg
  • 1 teaspoon grated lemon rind

For the Filling

  • (1) 8-ounce Clover Cream Cheese, softened
  • 1/2 cup granulated sugar
  • 3 tablespoons unbleached all-purpose flour
  • 1 large Clover Egg, lightly beaten
  • 2 teaspoons pure vanilla extract

For the Icing

  • 2 cups confectioners’ sugar
  • pinch of salt
  • 1 teaspoon pure vanilla extract
  • 2 to 3 tablespoons Clover Whole Milk (enough to make a thick, pourable glaze).


  • yellow, purple, and green fine sanding sugars


Directions Intro (none for this recipe). Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat.


To prepare the dough: Mix and knead all of the dough ingredients together using a standing mixer or electric hand mixer to form a smooth, very elastic dough.


Place the dough in a large bowl, cover, and let rise in a warm place for 1 hour. *It will be puffy and sticky, but will not double in size.


Transfer the dough to a lightly floured piece of parchment paper (about 30” in length) on a flat work surface. Use your hands to shape and stretch the dough into a 24" x 6" rectangle. Let the dough rest while you prepare the filling.


To prepare the filling: In a medium bowl using an electric mixer, beat the cream cheese, sugar, and flour until smooth, scraping the bowl once. Add the egg and vanilla, beating again until smooth.


Use a large spoon to dollop the filling down the center of the long strip of dough. Fold each edge up and over the filling to meet at the top. Roll and pinch the edges together to seal the filling inside as much as possible.


Lightly grease a large Bundt Cake pan (or use one with a non-stick coating). Gently pick up the shaped log of dough and place it in the Bundt pan seam side-up. Pinch the ends together where they meet in the pan to seal. Note: You may need to adjust the placement of the dough slightly so that it fits evenly in the pan.


Preheat oven to 350F. Cover the dough in the Bundt pan, and let it rise for an hour in a warm place.


Place the cake pan on the center oven rack. Note: Bake the cake for 20 minutes, then tent the pan with aluminum foil as needed to prevent it from getting too dark. Bake for an additional 30 minutes until it's golden brown. Test with a cake tester for doneness. Total bake time: 50-55 minutes.


Remove from the oven and cool in the pan for about 15 minutes before turning the cake upside down onto a rack to cool completely while you make the icing. When the cake is cool, flip it over and make a small incision in the bottom with a knife, about 1/2 way into the cake. Insert the “prize”—a traditional small plastic baby (or in our case, a cow!). Turn the cake back over (top side up), and place on a serving platter for icing and finishing sugars.


To make the icing: Beat together all of the icing ingredients, slowly adding the last 2 teaspoons of milk until the icing is a thick yet pourable consistency.


Drizzle the icing over the completely cooled cake, then sprinkle with alternating bands of yellow, purple, and green sanding sugars.


Serve and watch the smiles as everyone searches their slice for the prize! The person who gets the prize has to make the King Cake for next year’s celebration.