Three Kings Cake

Three Kings Cake - Audrey's

When we were kids, my sister ALWAYS found the piece of Three Kings Cake that had the little plastic king in it; she got to wear the crown and be the king for the day. I’m not exaggerating when saying it was always; every single year from the day she was born – a good 14 years, and then I moved out. It was frustrating to say the least. But even if you don’t get the little king and are allowed to behave like a king or queen – the effort of making this yeast based sweet bread is worth it. It’s a nice little breakfast treat – a little sweet, but not too sweet. Even better if you live in a country where you can buy it.

We tried it this year – my kids are 5 and 3 – so when my little guy didn’t get the king he was quite disappointed, while his sister jumped with joy after she found it. We had to keep the peace by letting both of them wear the crown. I like keeping some of these Swiss traditions – there might not be many people here in Ottawa making a Three Kings Cake – but I think we’ll keep on doing it.

Do you celebrate Three Kings Day (Ephiphany)?

I used this recipe (in German) – while it was quite nice, I think I’ll try a different one next year.

Updated: January 6, 2014 with English translation

Three Kings Cake


  • 500 g Flour
  • 2.5 dl Milk
  • 50 g Butter
  • 1 Pk.Yeast
  • 2 Eggs
  • 4-5 Tablespoons sugar
  • 1 teaspoon salt
  • 100 g Raisins
  • Almond slivers
  • Rock sugar


  1. Warm milk and butter. Beat one egg.
  2. Combine flour, yeast, salt and sugar and combine. Make an indentation and pour in warm butter/milk mixture. Add the beaten egg. Combine until you have a smooth dough.
  3. Add raisins and mix well. Beat dough on counter a couple of times so the dough turns out fluffier.
  4. Cover bowl with damp towel and let rise in warm area for 1 hour.
  5. Once risen, take dough out of bowl and cut into 10 pieces. Combine 3 of them into one large ball and add the other seven around it once shaped as a ball.
  6. Add plastic king (or whole almond) to one of the smaller balls. Add a round cake form (just the ring) to a parchment lined baking sheet. Assemble all pieces within the cake ring.
  7. Let rise again in a warm area for 45 mintues. Take other egg and beat it with a little milk or cream. Brush top of cake with egg mixture, sprinkle with almonds and sugar.
  8. Bake in preheated oven at 180C for 40-45 minutes until golden brown. Let cool and remove from cake pan.

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