Name: California-Inspired King Cake with Prune Cream Cheese Filling and Mascarpone Topping Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 1 ¼-ounce package active dry yeast; ¼ cup sugar; ½ cup whole milk; 2 tablespoons light brown sugar; ½ teaspoon vanilla extract; 1 ½ teaspoon orange blossom water; 1 egg + 1 egg yolk; 2 ¾ cups all-purpose flour; ¾ teaspoon kosher salt; 8 tablespoons unsalted butter, softened; 1 8-ounce package cream cheese; 1 cup California prune puree; ½ cup packed dark brown sugar; 2 tablespoons cane syrup (or maple syrup as substitute); 1 tablespoon ground cinnamon; ½ teaspoon kosher salt; 1 orange, zested; ¾ cup chopped pecans or walnuts; 1 cup whipping cream; ⅓ cup powdered sugar; 2 teaspoons vanilla extract; 1 8-ounce mascarpone cheese; Green, purple, and gold/yellow sanding sugars for garnish

Introduction

This California-Inspired King Cake brings a fresh twist to the classic Mardi Gras favorite. Featuring a soft, fragrant dough filled with cream cheese and sweet prune puree, it’s topped with a light mascarpone cream and vibrant sanding sugars. Perfect for festive gatherings or a special brunch treat.

A round cake sits on parchment paper over a white marbled texture with a thick layer of white frosting covering the top, sprinkled unevenly with fine green, yellow, and purple sugar colors in patches. Around the cake are small white bowls, one filled with dark prunes, one with brown spread, one with yellow sugar, and another with green sugar, along with a spoon covered with the brown spread. Purple, gold, green, and white beaded necklaces are scattered casually around the cake adding a festive look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¼-oz package active dry yeast

¼ cup sugar

½ cup whole milk

2 tablespoons light brown sugar

½ teaspoon vanilla extract

1 ½ teaspoons orange blossom water

1 egg + 1 egg yolk

2 ¾ cups all-purpose flour

¾ teaspoon kosher salt

8 tablespoons unsalted butter (softened)

1 8-oz package cream cheese

1 cup California prune puree

½ cup packed dark brown sugar

2 tablespoons cane syrup (or maple syrup)

1 tablespoon ground cinnamon

½ teaspoon kosher salt

1 orange (zested)

¾ cup chopped pecans or walnuts

1 cup whipping cream

⅓ cup powdered sugar

2 teaspoons vanilla extract

1 8-oz package mascarpone cheese

Green, purple, and gold/yellow sanding sugars for garnish

Instructions

Step 1: In the bowl of a stand mixer, whisk together the yeast, ½ teaspoon sugar, and ¼ cup water heated to 115°F (45°C). Let sit until foaming, about 10 minutes. Add the remaining sugar, whole milk, light brown sugar, vanilla extract, orange blossom water, egg, and egg yolk.

Step 2: Using a bread hook attachment, mix on low speed for 1 minute to combine. Turn off mixer and sift in flour and salt. Knead on high speed for 4 minutes. Add the softened butter in chunks and continue kneading for 5-6 more minutes until the dough is smooth and pulls away from the bowl. Add flour 1 tablespoon at a time if the dough is too sticky.

Step 3: Cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in size, about 1 ½ to 2 hours.

Step 4: Meanwhile, combine cream cheese, prune puree, dark brown sugar, cane syrup, cinnamon, salt, and orange zest in a food processor or bowl. Mix until smooth, then set aside with chopped nuts.

Step 5: Once risen, punch down the dough and turn it onto a floured surface. Roll into a rectangle about 18–20 inches wide by 12 inches deep and ¼ inch thick. Spread the prune filling evenly over the dough, leaving a 1-inch margin along the edges. Sprinkle nuts over the filling.

Step 6: Roll the dough from the long edge nearest you into a tight log. Bring the ends together to form a ring, overlapping to seal. Transfer to a parchment-lined sheet tray, cover, and let rest for 1 hour.

Step 7: Preheat the oven to 350°F (180°C). Bake the cake uncovered for 35–40 minutes until dark golden brown. Tent with foil if browning too quickly. Internal temperature should reach 190°F (90°C) for doneness.

Step 8: Cool the cake completely before topping.

Step 9: Chill the mixer bowl for 10 minutes. Beat whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Gently fold into mascarpone cheese.

Step 10: Spread the mascarpone topping evenly over the cooled cake. Decorate with green, purple, and gold sanding sugars before serving.

Tips & Variations

Use warm water for activating yeast but ensure it isn’t too hot to avoid killing it.

Substitute pecans with walnuts or omit nuts for a nut-free version.

Orange blossom water adds a subtle floral note; if unavailable, increase vanilla extract slightly.

For extra flavor, add a pinch of nutmeg to the filling blend.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise slowly in the refrigerator overnight. Bring it to room temperature before continuing with shaping and baking.