If you’ve ever experienced the magic of Mardi Gras in New Orleans, you know that Randazzo king cake is more than just a dessert-it’s a celebration on a plate.
This Manny Randazzo king cake recipe brings the iconic taste of one of New Orleans’ most beloved bakeries right into your kitchen. With its braided brioche-style dough, sweet cinnamon filling, and vibrant purple, green, and gold icing, this Randazzo’s king cake recipe captures the festive spirit that makes king cake Randazzos famous throughout Louisiana.
Whether you’re celebrating Carnival season or simply craving an authentic taste of NOLA, this recipe delivers bakery-quality results that’ll have everyone asking for seconds.
What Does Randazzo King Cake Taste Like?
The Randazzo king cake offers a heavenly combination of textures and flavors that set it apart from ordinary sweet breads. The enriched dough tastes like a cross between buttery brioche and soft cinnamon rolls, with subtle hints of honey and warm spices.
Each bite reveals layers of sweet cinnamon-sugar filling that melts into the tender, slightly chewy crumb. The bread flour creates that signature texture-soft yet substantial enough to hold the braided shape.
The vanilla-scented icing adds creamy sweetness without overwhelming the spiced dough, while colorful sprinkles provide a playful crunch. It’s not overly sweet like some king cakes; instead, it strikes a perfect balance that keeps you reaching for another slice.
Randazzo King Cake Recipe Ingredients
Dough:
- 635 grams bread flour (or all-purpose flour as substitute)
- 250 ml milk, warmed to blood temperature
- 1 egg, gently beaten
- 125 ml blood temperature water
- 57 grams (half a stick) room temperature butter or margarine, divided into four parts
- ¼ cup honey
- 1½ teaspoons salt
- 1 teaspoon cinnamon
- 2 teaspoons rapid-rise or instant yeast
- Small amount of nutmeg, freshly grated if possible
Filling:
- ½ stick butter, melted gently
- ¼ cup granulated sugar or caster sugar
- ½ cup light brown sugar
- 1½ tablespoons cinnamon
Icing:
- 2¼ cups icing or confectioner’s sugar
- 3¾ tablespoons room temperature milk
- 1½ tablespoons room temperature butter
- 1½ tablespoons corn syrup
- ¼ teaspoon salt
- ½ teaspoon vanilla extract or vanilla paste
- Colorful sprinkles (purple, green, and gold traditional)
Kitchen Utensils You’ll Need
- Stand mixer with paddle and dough hook attachments
- Large mixing bowls
- Measuring cups and spoons
- Rolling pin
- Pizza cutter or sharp knife
- Baking tray
- Silicone baking mat or parchment paper
- Pastry brush
- Plastic wrap or kitchen towel
- Small saucepan for icing
- Whisk
Preparation and Cooking Time
Prep Time: 30 minutes
Rising Time: 2-4 hours (in two stages)
Baking Time: 18-20 minutes
Cooling Time: 30 minutes
Total Time: Approximately 4 hours
Servings: 12 generous slices
Step-by-Step Randazzo King Cake Recipe Instructions
Step 1: Prepare the Dry Mixture
In a large bowl, combine 635 grams bread flour, 1½ teaspoons salt, 1 teaspoon cinnamon, and freshly grated nutmeg. Whisk these dry ingredients together thoroughly to ensure even distribution. Add 2 teaspoons instant yeast and stir once more. This head start helps the spices integrate throughout your Randazzo king cake dough.
Step 2: Create the Wet Mixture
Warm 250 ml milk to blood temperature (around 98°F/37°C). Add the divided butter pieces into the warm milk and stir gently until completely melted. Pour in 125 ml blood temperature water, your lightly beaten egg, and ¼ cup honey. Mix until all wet ingredients are well combined and the honey has dissolved completely.
Step 3: Form the Dough
Pour the wet mixture into your stand mixer bowl fitted with the paddle attachment. Add the dry ingredients gradually while mixing on low speed. Continue mixing until the ingredients come together to form a shaggy dough, about 2-3 minutes.
Step 4: Knead to Perfection
Switch from the paddle attachment to the dough hook. Knead the dough on medium speed for approximately 10 minutes. You’ll know it’s ready when the dough becomes smooth, elastic, and malleable-it should pull away from the bowl sides and pass the windowpane test (stretch a small piece thin enough to see light through without tearing).
Step 5: First Rise
Transfer your Manny Randazzo king cake recipe dough into a large bowl lightly coated with oil or cooking spray. Cover with plastic wrap or a clean kitchen towel. Place in a warm, draft-free spot and let it rise for 1-2 hours until doubled in volume. A good spot is near a sunny window or inside an oven with just the light on.
Step 6: Roll and Shape
Once doubled, punch down the dough to release air bubbles. Transfer to a lightly floured surface and roll into a rough rectangle measuring approximately 10 x 12 inches. The dough should be about ½ inch thick for the best texture.
Step 7: Add the Filling
Using a pastry brush, coat the entire dough surface with melted butter, leaving a 1-inch border around all edges. In a small bowl, combine ¼ cup granulated sugar, ½ cup light brown sugar, and 1½ tablespoons cinnamon. Sprinkle this cinnamon-sugar mixture evenly over the buttered dough. Pat down gently so the filling adheres properly and won’t fall out during braiding.
Step 8: Create the Braid
Starting from the long edge, roll the dough tightly into a log shape, like making cinnamon rolls. Gently flatten the log with your palm. Using a pizza cutter or sharp knife, cut the flattened log lengthwise into three equal strips, leaving about 1 inch connected at the top. Braid these three strips together, working carefully to keep the filling inside. Pinch both ends securely.
Step 9: Form the Oval
Shape your braided dough into an oval ring, connecting the ends and pinching them together to seal. This is the signature king cake Randazzos shape. Transfer carefully onto a baking tray lined with a silicone mat or parchment paper. Cover loosely and let rise for another 1-2 hours until puffy and nearly doubled.
Step 10: Bake
Preheat your oven to 400°F (200°C). Once the second rise is complete, bake the Randazzo’s king cake for 18-20 minutes until golden brown on top and the internal temperature reaches 190°F. The bottom should sound hollow when tapped. Remove from oven and let cool completely on the tray-this is crucial before icing.
Step 11: Prepare the Icing
In a small saucepan over low heat, combine 1½ tablespoons butter, 3¾ tablespoons milk, and 1½ tablespoons corn syrup. Warm until the butter melts and everything combines smoothly. Remove from heat. Add 2¼ cups confectioner’s sugar, ½ teaspoon vanilla extract, and ¼ teaspoon salt. Whisk vigorously until you achieve a smooth, pourable consistency-it should coat the back of a spoon but still drizzle easily.
Step 12: Decorate
Once your cake has cooled completely, drizzle or pour the vanilla icing generously over the top, allowing it to drip down the sides naturally. While the icing is still wet, scatter colorful sprinkles (traditionally purple for justice, green for faith, and gold for power) across the entire surface. Let the icing set for about 15 minutes before slicing.
7 Customization and Pairing Ideas for Your Randazzo King Cake
1. Cream Cheese Filling Variation
Transform your Randazzo king cake into an extra-decadent treat by spreading a cream cheese filling alongside the cinnamon sugar. Mix 8 oz softened cream cheese with ¼ cup sugar and 1 teaspoon vanilla. This creates a cheesecake-like layer that’s incredibly popular in New Orleans bakeries and adds tangy richness that balances the sweet icing.
2. Praline Pecan Enhancement
Honor Louisiana’s praline tradition by adding ¾ cup toasted chopped pecans mixed with the cinnamon filling. For an authentic touch, toss the pecans with 2 tablespoons melted butter and 2 tablespoons brown sugar before sprinkling. This gives your Manny Randazzo king cake recipe a nutty crunch and deeper caramel notes that pair beautifully with strong coffee.
3. Berry Compote Accompaniment
Serve slices of your king cake Randazzos style with a warm berry compote on the side. Simmer mixed berries with sugar and lemon juice until syrupy. The tartness cuts through the sweet icing and enriched dough, creating a more sophisticated dessert experience that works beautifully for brunch gatherings.
4. Chocolate Lover’s Version
Add ½ cup mini chocolate chips to your cinnamon filling, or drizzle melted dark chocolate over the vanilla icing before adding sprinkles. Some New Orleans bakeries offer chocolate-filled king cakes, and this customization brings that beloved variation to your homemade version without compromising the traditional braided structure.
5. Citrus Glaze Alternative
Replace the vanilla icing with a citrus glaze made from confectioner’s sugar, orange juice, and orange zest. This Louisiana-inspired twist references the state’s love of citrus and creates a brighter, more refreshing flavor profile that’s particularly welcome if you’re serving Randazzo’s king cake for breakfast or brunch.
6. Coffee and Chicory Pairing
Serve your king cake the authentic New Orleans way-with a steaming cup of dark roast coffee with chicory. The slightly bitter, earthy notes of chicory coffee provide the perfect counterpoint to the sweet, spiced cake. Add a splash of cream for the quintessential NOLA café au lait experience.
7. Ice Cream Dessert Transformation
Turn leftover king cake into an indulgent dessert by toasting thick slices and serving them warm with vanilla bean ice cream or butter pecan ice cream. The contrast between warm, spiced bread and cold, creamy ice cream creates a restaurant-quality dessert that showcases your Randazzo king cake in a completely new way.
7 Essential Tips for Perfect Randazzo King Cake
1. Temperature Matters for Yeast Activation
The “blood temperature” specification in this Manny Randazzo king cake recipe isn’t just poetic-it’s scientifically crucial. Liquids between 95-100°F (35-38°C) create the ideal environment for yeast to activate without killing it. Too hot (above 120°F), and you’ll destroy the yeast cells; too cold, and fermentation happens sluggishly. Test with a finger-it should feel warm but not hot. This temperature control is what gives authentic Randazzo king cake its tender, properly risen texture.
2. Bread Flour Creates Superior Texture
While all-purpose flour works in a pinch, bread flour’s higher protein content (12-14% vs. 10-12%) develops more gluten structure during kneading. This creates the chewy-yet-tender crumb that makes king cake Randazzos famous. The extra gluten also helps the braided structure hold together during rising and baking, preventing your beautiful braid from collapsing into a flat ring.
3. Don’t Rush the Rising Times
King cake dough is enriched with butter, eggs, milk, and honey-all ingredients that slow down yeast activity. Unlike lean bread doughs, this rich dough needs patience. If your kitchen is cool (below 70°F), rising might take the full 2 hours or even slightly longer. The dough should truly double in size and feel puffy and airy when gently poked. Rushing this step results in dense, heavy cake rather than the light, fluffy texture that defines authentic Randazzo’s king cake.
4. Master the Braiding Technique
The three-strand braid isn’t just decorative-it creates multiple layers that catch and hold the cinnamon filling. When cutting your flattened log into three strips, use a sharp pizza cutter for clean cuts. Keep one end connected to anchor your braid. Work gently but deliberately, crossing the outer strips over the center alternately. If filling spills out, that’s normal-just tuck it back in. A well-executed braid is what makes your Randazzo king cake look bakery-professional.
5. Complete Cooling Prevents Icing Disasters
This cannot be overstated: your Manny Randazzo king cake recipe must cool completely before icing, ideally for at least 30 minutes. Even slightly warm cake will melt the butter in your icing, causing it to slide off entirely or become translucent and greasy-looking.
Storage and Reheating Guidance
Store your Randazzo king cake at room temperature, covered loosely with plastic wrap or in an airtight container for up to 3 days. The icing keeps better when not refrigerated. For longer storage, freeze uniced cake wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight and ice before serving. Reheat individual slices in the microwave for 10-15 seconds to restore that fresh-baked softness.
Randazzo King Cake Recipe: Authentic Mardi Gras Tradition at Home
Ingredients
- 635 grams bread flour or all-purpose flour as substitute
- 250 ml milk warmed to blood temperature
- 1 egg gently beaten
- 125 ml blood temperature water
- 57 grams half a stick room temperature butter or margarine, divided into four parts
- ¼ cup honey
- 1½ teaspoons salt
- 1 teaspoon cinnamon
- 2 teaspoons rapid-rise or instant yeast
- Small amount of nutmeg freshly grated if possible
- ½ stick butter melted gently
- ¼ cup granulated sugar or caster sugar
- ½ cup light brown sugar
- 1½ tablespoons cinnamon
- 2¼ cups icing or confectioner’s sugar
- 3¾ tablespoons room temperature milk
- 1½ tablespoons room temperature butter
- 1½ tablespoons corn syrup
- ¼ teaspoon salt
- ½ teaspoon vanilla extract or vanilla paste
- Colorful sprinkles purple, green, and gold traditional
Instructions
- In a large bowl, combine 635 grams bread flour, 1½ teaspoons salt, 1 teaspoon cinnamon, and freshly grated nutmeg. Whisk these dry ingredients together thoroughly to ensure even distribution. Add 2 teaspoons instant yeast and stir once more. This head start helps the spices integrate throughout your Randazzo king cake dough.
- Warm 250 ml milk to blood temperature (around 98°F/37°C). Add the divided butter pieces into the warm milk and stir gently until completely melted. Pour in 125 ml blood temperature water, your lightly beaten egg, and ¼ cup honey. Mix until all wet ingredients are well combined and the honey has dissolved completely.
- Pour the wet mixture into your stand mixer bowl fitted with the paddle attachment. Add the dry ingredients gradually while mixing on low speed. Continue mixing until the ingredients come together to form a shaggy dough, about 2-3 minutes.
- Switch from the paddle attachment to the dough hook. Knead the dough on medium speed for approximately 10 minutes. You’ll know it’s ready when the dough becomes smooth, elastic, and malleable-it should pull away from the bowl sides and pass the windowpane test (stretch a small piece thin enough to see light through without tearing).
- Transfer your Manny Randazzo king cake recipe dough into a large bowl lightly coated with oil or cooking spray. Cover with plastic wrap or a clean kitchen towel. Place in a warm, draft-free spot and let it rise for 1-2 hours until doubled in volume. A good spot is near a sunny window or inside an oven with just the light on.
- Once doubled, punch down the dough to release air bubbles. Transfer to a lightly floured surface and roll into a rough rectangle measuring approximately 10 x 12 inches. The dough should be about ½ inch thick for the best texture.
- Using a pastry brush, coat the entire dough surface with melted butter, leaving a 1-inch border around all edges. In a small bowl, combine ¼ cup granulated sugar, ½ cup light brown sugar, and 1½ tablespoons cinnamon. Sprinkle this cinnamon-sugar mixture evenly over the buttered dough. Pat down gently so the filling adheres properly and won’t fall out during braiding.
- Starting from the long edge, roll the dough tightly into a log shape, like making cinnamon rolls. Gently flatten the log with your palm. Using a pizza cutter or sharp knife, cut the flattened log lengthwise into three equal strips, leaving about 1 inch connected at the top. Braid these three strips together, working carefully to keep the filling inside. Pinch both ends securely.
- Shape your braided dough into an oval ring, connecting the ends and pinching them together to seal. This is the signature king cake Randazzos shape. Transfer carefully onto a baking tray lined with a silicone mat or parchment paper. Cover loosely and let rise for another 1-2 hours until puffy and nearly doubled.
- Preheat your oven to 400°F (200°C). Once the second rise is complete, bake the Randazzo’s king cake for 18-20 minutes until golden brown on top and the internal temperature reaches 190°F. The bottom should sound hollow when tapped. Remove from oven and let cool completely on the tray-this is crucial before icing.
- In a small saucepan over low heat, combine 1½ tablespoons butter, 3¾ tablespoons milk, and 1½ tablespoons corn syrup. Warm until the butter melts and everything combines smoothly. Remove from heat. Add 2¼ cups confectioner’s sugar, ½ teaspoon vanilla extract, and ¼ teaspoon salt. Whisk vigorously until you achieve a smooth, pourable consistency-it should coat the back of a spoon but still drizzle easily.
- Once your cake has cooled completely, drizzle or pour the vanilla icing generously over the top, allowing it to drip down the sides naturally. While the icing is still wet, scatter colorful sprinkles (traditionally purple for justice, green for faith, and gold for power) across the entire surface. Let the icing set for about 15 minutes before slicing.
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Notes
Common Queries and FAQs
What makes Randazzo’s king cake different from other king cakes?
Randazzo king cake stands out for its distinctive brioche-style dough that’s richer and more buttery than the Danish pastry approach some bakeries use. The Randazzo family recipe, which originated with Manny Randazzo, emphasizes a tender, pull-apart texture with generous cinnamon filling and a perfectly balanced vanilla icing. Unlike some commercial king cakes that taste overly sweet or artificial, this Manny Randazzo king cake recipe achieves a sophisticated balance where you can taste the honey, spices, and butter in the dough itself. The braided presentation also creates more surface area for that coveted cinnamon-sugar filling, making every bite flavorful rather than having plain dough sections.
Can I make Randazzo king cake dough the night before?
Absolutely! This is actually a smart strategy for Randazzo’s king cake recipe. After the first kneading, place your dough in an oiled bowl, cover tightly with plastic wrap, and refrigerate overnight (up to 16 hours). The cold fermentation develops more complex flavors-professional bakers call this “retarding” the dough. The next day, remove it from the refrigerator and let it sit at room temperature for about 30 minutes before rolling and shaping. This allows the butter to soften slightly and makes the dough more pliable. The second rise after shaping may take slightly longer since the dough starts cold, but the improved flavor is worth it.
Why is my king cake dough not rising properly?
Several factors affect rising in this king cake Randazzos recipe. First, check your yeast expiration date-expired yeast simply won’t activate. Second, verify your liquid temperatures; too hot kills yeast, too cold keeps it dormant. Third, assess your rising environment-yeast needs warmth (75-80°F ideally). Try placing the bowl in an oven with just the light on, or near (not on) a warm stovetop. Fourth, enriched doughs with lots of butter and eggs naturally rise more slowly than lean doughs, so patience is essential. If your kitchen is particularly cold, you might need 3 hours instead of 2. The dough should double in size and feel airy when gently pressed.
Can I use all-purpose flour instead of bread flour?
Yes, you can substitute all-purpose flour in your Manny Randazzo king cake recipe, though the texture will be slightly different. Bread flour’s higher protein content (12-14%) creates more gluten development, resulting in that characteristic chewy-yet-tender crumb and better structure for the braided shape. All-purpose flour (10-12% protein) will produce a softer, more cake-like texture that’s still delicious but less authentically Randazzo-style. If using all-purpose, you might reduce the kneading time slightly (to about 8 minutes) since you don’t want to overdevelop the gluten. The cake will also be slightly more fragile when braiding, so handle gently.
What’s the best way to braid the king cake without losing the filling?
The key to a neat Randazzo king cake braid is preparation and technique. After rolling your dough into a log, flatten it to about 1½ inches thick-this wider profile makes cutting and braiding easier. When you cut the log into three strips, leave 1 inch connected at the top as an anchor point. As you braid, if filling escapes, simply press it back into the crevices-some spillage is completely normal and actually adds rustic charm. Work on a piece of parchment paper so you can easily transfer the finished braid to your baking sheet without distorting the shape. The second rise will settle everything into place and seal most gaps naturally.
How do I know when my king cake is fully baked?
A perfectly baked Randazzo’s king cake exhibits several signs. The exterior should be deep golden brown, not pale. The internal temperature should reach 190-195°F when measured with an instant-read thermometer inserted into the thickest part of the braid. When you lift the cake slightly and tap the bottom, it should sound hollow rather than dense. The filling areas might appear darker or slightly caramelized-this is ideal. If the top browns too quickly before the interior cooks through (which can happen with enriched doughs), tent loosely with aluminum foil for the last 5 minutes of baking. Underbaking leaves a gummy texture; overbaking creates dryness.
Can I add a cream cheese filling to this recipe?
Absolutely! Cream cheese filling is a beloved variation in New Orleans king cake culture and works beautifully with this king cake Randazzos base. Beat together 8 oz softened cream cheese, ¼ cup granulated sugar, 1 egg yolk, and 1 teaspoon vanilla until smooth. After brushing your rolled dough with butter, spread this cream cheese mixture evenly, then top with the cinnamon-sugar mixture. The combination creates incredible richness. Note that cream cheese filling makes the cake slightly heavier and requires refrigeration after day one, unlike the traditional cinnamon-only version which stays room-temperature stable for 3 days.
What’s the traditional way to serve Randazzo king cake?
Authentic Manny Randazzo king cake recipe service embraces New Orleans tradition. Slice the cake into generous portions-typically 12 wedges from the oval. Traditionally, a small plastic baby (representing baby Jesus) is hidden inside before serving, and whoever finds it in their slice must host the next king cake party or buy the next cake. Serve at room temperature or slightly warmed (10 seconds in microwave) alongside strong coffee-preferably New Orleans-style coffee with chicory. King cake is traditionally enjoyed from January 6 (Epiphany) through Mardi Gras day, served at office parties, family gatherings, and as a breakfast treat during Carnival season.
This Randazzo king cake recipe brings the authentic taste of New Orleans’ most celebrated bakery tradition straight to your kitchen. The combination of tender brioche-style dough, aromatic cinnamon filling, and vibrant icing creates a festive centerpiece that honors Mardi Gras heritage.
Whether you’re celebrating Carnival season or simply craving that distinctive Manny Randazzo king cake flavor, this recipe delivers bakery-quality results with detailed guidance every step of the way.
Gather your ingredients, embrace the braiding process, and prepare to share a slice of NOLA magic with everyone at your table. Laissez les bons temps rouler!
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