Fit for The King.
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The Elvis King Cake

Rhonda Ruckman, Cochon Butcher, New Orleans - March 3rd, 2014

Makes 1 10” King Cake


  • 3 Tbsps. granulated sugar
  • 1 tsp. salt
  • 2 Tbsps. unsalted butter
  • 1 lg. egg
  • 1 1/3 cups plus 1 Tbsp. unbleached all-purpose flour
  • 1 tsp. instant yeast
  • 1/2 cup buttermilk

Mix all ingredients in bowl of mixer fitted with paddle attachment on medium speed 15 minutes (scraping down the sides of bowl as necessary); transfer to lightly oiled bowl; cover with plastic wrap; proof at room temperature 2 hours or until dough has doubled in size; chill two hours or overnight.

Peanut butter/banana filling:

  • 2 bananas, peeled
  • 1/4 cup light brown sugar
  • 1 cup whole milk
  • 1/4 cup granulated sugar
  • 1 Tbsp. cornstarch
  • 5 lg. egg yolks
  • 1 tsp. vanilla extract
  • 1 cup smooth peanut butter
  1. Preheat oven to 350˚F.

  2. Place bananas on baking sheet; sprinkle with brown sugar; roast in oven 20 minutes; remove; cool; reserve.

  3. In small saucepan, bring 3/4 cup milk with 1/8 cup sugar to boil over medium heat, stirring to dissolve sugar.

  4. Mix cornstarch with remaining 1/8 cup sugar; whisk in remaining 1/4 cup milk; whisk in yolks and vanilla extract.

  5. Temper egg mixture into yolks; whisk into reserved hot milk; cook over medium heat, stirring constantly with a wooden spoon, so not to scramble yolks, until pastry cream comes to boil; strain into bowl over ice bath; cover with plastic wrap; reserve in refrigerator.

  6. In bowl of a mixer with paddle attachment, cream bananas; add reserved pastry cream and peanut butter; reserve.

Marshmallow icing:

  • 4 1/2 sheets gelatin
  • 1/4 cup ice water
  • 1 cup granulated sugar
  • 1/3 cup light corn syrup
  1. Bloom gelatin in bowl of water 5 to 10 minutes; wring gently to remove excess water; place in small saucepot; melt over low heat; remove from heat; reserve.

  2. In a saucepot with candy thermometer, cook water, sugar, and corn syrup to 242˚F; remove; cool to 210˚F; pour into bowl of stand mixer fitted with whisk attachment; whisk until foamy; add gelatin; whip for 10 minutes until mixture is light and fluffy and cool to the touch; reserve.

Candied bacon:

  • 1 cup bacon, chopped
  • 2 Tbsps. light brown sugar
  1. Preheat oven to 350˚F.

  2. Toss bacon with brown sugar; spread onto baking sheet; bake 15 minutes; remove; drain on paper towel; reserve.

Baking and assembly:

  • purple, green, and gold colored sugars or sprinkles (for decorating)
  • traditional king cake baby (for decorating)
  1. Preheat oven to 350˚F.

  2. Transfer reserved dough to counter; divide into 2 equal pieces; lightly dust top of dough and counter; roll each piece into rectangle 8 to 10” long; spread a layer of reserved peanut butter/banana filling; cut two rectangles lengthwise; roll each strip into a rope; braid strips together end over end; bring braids together, attaching the ends to form a circle.

  3. Place cakes on parchment-lined baking sheet; cover with tea towel; let rise in warm spot for 90 minutes (or 2 to 3 hours for chilled dough).

  4. Bake cakes 25 to 30 minutes until light golden in color; remove from oven; cool on wire rack at room temperature; spread reserved marshmallow icing onto cake; brown top with kitchen torch; sprinkle sugars over; hide baby under random portion of dough; top with reserved candied bacon.