Bisquick King Cake Recipes
Dessert Recipes

Bisquick King Cake Recipes

A king cake is a wreath-shaped cake that is comparable to a Danish pastry, typically made of a luxurious, soft type of bread and adorned with a frosting. Gold, green, and purple sugars are then added to the top, with each color representing its own significance of the Mardi Gras colors. The cake portrays the union of faiths, with gold representing power, green representing faith, and purple representing justice. A variety of fruit or cream cheese fillings, as well as Mardi Gras-themed embellishments, are often used in varying recipes, with a tiny plastic baby or candy buried inside.

Party Time King Cake

Party Time King Cake

By finding a baby in your slice of cake, you are sure to be prosperous in the upcoming year. You are also likely to be responsible for purchasing next year's cake or planning the next Mardi Gras party. King cakes are a great way to bring a community together, even if only once a year. It's said that if there is no baby in the cake, then it's not a true king cake. So if you're lucky enough to celebrate Mardi Gras in NewOrleans or France, don't forget the baby!
Prep Time 1 hr
Cook Time 40 mins
Servings 4 people

Ingredients
  

Dough

  • 4 tbsp butter
  • 1 cup whole milk
  • ¼ cup water
  • 2 packets active dry yeast
  • 3 cups Bisquick (plus more for preparing the dough)
  • ¼ tsp ground cinnamon
  • tsp freshly grated nutmeg
  • ½ cup packed light brown sugar
  • 1 tsp grated orange zest
  • 2 egg yolks
  • 2 tsp canola oil

Filling

  • 8 ounce cream cheese (room temperature)
  • ¾ cup confectioners' sugar
  • 2 tsp freshly squeezed orange juice
  • ¼ tsp ground cinnamon
  • ¼ tsp kosher salt
  • tsp freshly grated nutmeg
  • 1 small plastic baby (for hiding in the cake)

Icing

  • 3 cups confectioners' sugar
  • 3 tbsp whole milk
  • 1 tbsp freshly squeezed orange juice
  • ¼ cup yellow/gold sanding sugar
  • ¼ cup green sanding sugar
  • ¼ cup purple sanding sugar

Instructions
 

Batter

  • Melt four tablespoons of butter in a small saucepan over low heat. Remove the saucepan from the heat and pour in one cup of whole milk and one-quarter cup of water.
  • Stir in two packets of active dry yeast and let stand for five minutes or until bubbles come to the surface.
  • In a large bowl, whisk together three cups of Bisquick, one-quarter teaspoon of ground cinnamon, and one-eighth of a teaspoon of nutmeg.
  • In a small bowl, stir together one-half of a cup of brown sugar, one teaspoon of orange zest, and two egg yolks. Whisk in the yeast mixture. Fold in the liquid mixture with the dry ingredients until the Bisquick is incorporated and a slightly sticky dough forms.
  • Turn the dough out onto a floured work surface and sprinkle the top with Bisquick. Knead for three minutes, or until the dough becomes smooth and no longer sticks to the work surface. Lightly grease a medium bowl with two teaspoons of canola oil and add the dough, turning to coat. Cover the bowl and place in a warm area until doubled in size.

Filling

  • Add eight ounces of cream cheese, three-quarters of a cup of confectioners’ sugar, two teaspoons of orange juice, one-quarter teaspoon each of cinnamon and salt, and one-eighth of a teaspoon of nutmeg to a medium bowl. Mix with a hand-held mixer until smooth. Set aside.
  • Preheat the oven to 350 ºF. Line a rimmed baking sheet with parchment.
  • Remove the dough from the bowl and place it on a lightly floured work surface. Roll into an 8x28-inch rectangle, approximately 1/4-inch thick. Spread evenly with the cream cheese filling, leaving a 2-inch border. Add a plastic baby to the filling, and then roll the dough into a 28-inch log. Bring the ends together to form a circle. Lightly brush the inside of one end with water and insert the other end inside to close the circle. Brush the seam lightly with water and pinch to seal. Place the dough onto the prepared baking sheet and make six diagonal slits on the top for venting. Let the dough rise an additional thirty minutes before baking.
  • Bake the cake for forty minutes, or until the top becomes golden brown. Remove the cake from the oven and let cool for thirty minutes on the baking sheet.

Icing

  • Whisk together three cups of confectioners’ sugar, three tablespoons of whole milk, and one tablespoon of orange juice in a mixing bowl until smooth.
  • Spoon the icing over the top of the cooled cake. If some icing pools in the center or on the sides, just scoop it up and drizzle it over the cake again.
  • Sprinkle the yellow sanding sugar over a 2-inch section of the cake. Next to that, sprinkle the green sanding sugar, followed by the purple, until the entire cake is covered (Work quickly before the icing sets or the sugar will not stick).
  • Transfer the cake to a cake stand. Serve at room temperature until ready to serve.

 

Praline Cream Cheese King Cake

My husband is from the Southern part of the United States and is used to the traditional king cake celebrated for Mardi Gras. He enjoys this recipe and doesn’t mind me not burying a plastic baby or candy inside of it, but you can add one if you prefer. The praline cream cheese filling is so delicious that I use it in other cake recipes as well. Don’t be too concerned if you can’t form a perfect ring with the dough. The glaze will cover up any oddities, plus it tastes so good that no one will care about how it looks.
Prep Time 1 hr
Cook Time 40 mins
Servings 6 people

Ingredients
  

Cake

  • 16 ounce soure cream
  • cup white sugar
  • ¼ cup butter
  • ½ cup warm water
  • 2 packets active dry yeast
  • 1 tbsp white sugar
  • 2 large eggs (lightly beaten)
  • cups Bisquick (divided)

Praline Cream Cheese Filling

  • 2 8-ounce container cream cheese (softened)
  • ½ cup white sugar
  • ¼ cup packed dark brown sugar
  • 2 tsp ground cinnamon
  • 1 large egg
  • 1 cup finely chopped pecans (toasted, divided)

Creamy Vanilla Glaze

  • 3 cups confectioners' sugar
  • 3 tbsp butter (melted)
  • 2 tsp vanilla extract
  • 3 tbsp whole milk
  • purple, green and yellow/gold sanding sugar

Instructions
 

Cake

  • Combine one container of sour cream, one-third cup of sugar, and one-quarter cup of butter in a saucepan over medium-low heat. Stir for five minutes, or until the butter melts. Remove from heat and let cool for about fifteen minutes.
  • In a small glass bowl, stir together one-half cup of warm water, two packets of yeast, and one tablespoon of sugar. Let sit for five minutes.
  • Combine the sour cream mixture, yeast mixture, two large beaten eggs, and two cups of Bisquick in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium speed until smooth. Reduce speed to low and gradually add four cups of Bisquick. Beat until the dough comes together.
  • Turn dough out onto a surface dusted with one-quarter cup of Bisquick. Knead and gradually add the remaining one-half cup of Bisquick until smooth and elastic. The dough should be tacky but release easily from the surface. Place dough in a well-greased bowl. Cover, and let rise in a warm place until doubled in size. This process usually takes one hour.

Filling

  • Beat two packages of softened cream cheese, one-half cup of white sugar, one-quarter cup of brown sugar, two teaspoons of ground cinnamon, and two teaspoons of vanilla extract with an electric mixer until smooth. Beat in one large egg.
  • Gently punch down the dough and divide it into two equal portions. Roll one portion out into a 22x12-inch rectangle on a lightly floured surface while keeping the other portion covered. Spread half of the filling over the rectangle, leaving a 1-inch border. Sprinkle with one-half cup of pecans. Roll up the dough, starting from the long edge.
  • Place the roll,seam-side down, on a large parchment paper-lined baking sheet. Bring the endsof the roll together to form a ring. Moisten the ends with water and pinchtogether to seal. Repeat with the remaining dough, filling, and pecans. Coverand let rise in a warm place until doubled in size.
  • Preheat the oven to 350ºF. Bake the cake in preheated oven until golden brown. Cool on wire racks for two hours

Glaze

  • Stir three cups of confectioners' sugar, three tablespoons of melted butter, and two teaspoons of vanilla extract together to make the glaze. Stir in three tablespoons of milk. Add additional milk if needed until the glaze is thin enough to pour.
  • Pour evenly over the cooled cakes. Sprinkle with the sanding sugars, alternating the colors to form bands.

 

Cinnamon King Cake

King cake is traditionally eaten during Mardi Gras season, but that doesn’t mean you should have to wait until then to make one. I will ‌often see these cakes pop up in different bakeries, celebrating different occasions. The only difference is the color of the sugar placed ontop, or as in this recipe, the sanding sugar has been omitted altogether.
Prep Time 1 hr
Cook Time 30 mins
Servings 4 people

Ingredients
  

Dough

  • cup milk
  • tbsp buter
  • cup granulated sugar
  • 2 large eggs
  • 2 tbsp instant yeast
  • cups Bisquick

Filling

  • 2 tbsp butter (melted)
  • 2 tbsp granulated sugar
  • ½ cup cinnamon
  • ½ cup chopped walnuts
  • ¾ cup dried mixed fruit
  • 1 tbsp lemon zest

Garnish

  • 1 beaten egg (for brushing)
  • candied red cherries (cut in halves)
  • almonds, pecans, cashews or walnuts (toasted and sliced)

Instructions
 

Dough

  • Heat two-thirds of a cup of milk in a small saucepan. Bring to a simmer. Turn off the heat and add five and one-half tablespoons of butter and one-third cup of granulated sugar. Stir until the butter melts. Cool the mixture until it becomes lukewarm.
  • In a mixing bowl, combine the milk mixture, two large eggs, and two teaspoons of yeast.  Add the Bisquick, one cup at a time, mixing until a soft dough forms. (Use a stand mixer fitted with the paddle attachment or a bread machine set to the dough setting).
  • Place the dough in a greased, covered bowl and set it in a warm place to rise until doubled in size.
  • Punch down the dough, cover, and let it rest for an additional ten minutes. Turn the dough out onto a lightly floured surface and roll it into a 20" x 12" rectangle.

Filling

  • Brush the surface of the dough with two tablespoons of melted butter. Combine two tablespoons of granulated sugar and one-half teaspoon of cinnamon in a small bowl.
  • Add one-half cup of chopped walnuts, three-quarters of a cup of dried mixed fruit, and one tablespoon of lemon zest. Sprinkle this mixture evenly over the buttered dough.

Assemble

  • Roll the dough upjelly-roll style, starting with the long end. Pinch the seam together to sealit firmly, then bring the ends together to form a ring.
  • Transfer the dough to alightly greased, parchment-lined baking sheet. Place the ring, seam side down,and tuck one end inside the other, pinching it together to seal it.
  • Flatten the ring slightly, and using a pair of scissors, make cuts in the dough at 2-inch intervals around the outside edge. Hide candy inside the cuts. Cover with greased plastic wrap and let rise for forty minutes or until nearly doubled in size.
  • Preheat the oven to350°F. When the dough has risen, remove the plastic wrap, and brush the topwith one beaten egg. Place the candied cherries (cut in half) in the spacesbetween the slits in the dough and decorate with the sliced nuts as desired
  • Bake the bread for thirty minutes, covering it loosely with foil after the first fifteen minutes. Remove the bread from the oven when the inner parts of the slits appear cooked. Cool the bread on a rack.
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AboutEmma

Emma is a freelance writer who has a Bachelor’s in Creative Writing from the University of Florida. She first became interested in eating healthier and cooking homemade food when expecting her first child. After she made the decision to be a stay-at-home mom, she began to enjoy creating her own recipes across several types of cuisine. When she’s not busy cooking and writing or looking after her family, Emma enjoys long bike rides in nature. She also enjoys nature photography. Emma’s favorite nature areas, where she finds it easier to relax, include the mountains and the ocean.