1. Recipes

How to Make Peppermint Pound Cake with Cream Cheese Peppermint Bark Frosting - A Step-by-Step Guide

There's something about the combination of peppermint and cream cheese that just screams "holiday season". And what better way to showcase these flavors than with a rich, moist peppermint pound cake topped with a decadent cream cheese peppermint bark frosting? This recipe is a perfect way to kick off the festive season and will have your guests coming back for seconds (and maybe even thirds!).

The peppermint pound cake itself is a marvel to behold. It's moist, tender, and bursting with th...

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Ingredients

  • baking spray with flour
  • 1 pound unsalted butter, softened
  • 3 cups white sugar
  • 6 large eggs, at room temperature
  • 4 cups all-purpose flour
  • ¾ cup whole milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • ½ teaspoon red food coloring, or more as needed
  • 1 (3 ounce) package cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 2 ¼ cups powdered sugar
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons crushed peppermint candies
  • ¼ cup chopped chocolate peppermint bark

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 45 mins
  • Additional Time: 1 hr 35 mins
  • Total Time: 3 hrs 40 mins
  • Servings: 16
  • Yield: 1 pound cake

  • Position a rack in the center of the oven and preheat to 300 degrees F (150 degrees C). Spray a 12-cup fluted tube pan (such as Bundt®) with baking spray; set aside.
  • Beat softened butter in a stand mixer fitted with the paddle attachment on medium speed until creamy and light yellow in color, 4 to 6 minutes. Gradually add sugar, beating on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add eggs one at a time, beating just until combined.
  • Alternately add flour and milk, beginning and ending with flour, beating on low speed after each addition until batter is just blended. Add vanilla extract and peppermint extract; blend just until incorporated.
  • Transfer 1 cup of the batter into a small mixing bowl; stir in red food coloring.
  • Pour 1/3 of the uncolored batter into the prepared pan. Dollop with 1/3 of the red batter. Top with remaining uncolored batter and dollop with remaining red batter. Tap the filled pan gently on the counter to release any air pockets. Use a long skewer or off-set spatula to swirl the batter slightly.
  • Bake in the preheated oven until a long wooden pick inserted into the center comes out clean, 1 hour 45 to 55 minutes. Cool in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely, about 1 hour.
  • While the cake cools, beat softened cream cheese and butter in a stand mixer fitted with the whisk attachment on medium speed until light and fluffy. Slowly add powdered sugar, a little at a time, mixing on low speed, until all the sugar is incorporated. Add milk and vanilla extract; beat until smooth and creamy.
  • Drizzle frosting over the cooled cake. Sprinkle candies and peppermint bark over the frosting while it's slightly wet. Let stand for 20 to 30 minutes before slicing.

    • Nutrition

    621 cal.

    • Total Fat: 30g
    • Saturated Fat: 18g
    • Cholesterol: 142mg
    • Sodium: 53mg
    • Total Carbohydrate: 84g
    • Dietary Fiber: 1g
    • Total Sugars: 57g
    • Protein: 7g
    • Calcium: 43mg
    • Iron: 2mg
    • Potassium: 109mg

    Categories

    Dessert recipes
    Cake recipes
    Peppermint recipes
    Cream cheese recipes
    Frosting recipes