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Peppermint Pound Cake with Cream Cheese Peppermint Bark Frosting
Peppermint Pound Cake with Cream Cheese Peppermint Bark Frosting
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Prep Time:
20 minutes
Cook Time:
105 minutes
Total Time:
220 minutes
Festive winter pound cake with peppermint cream cheese frosting.
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
  • 0.75 cup whole milk
  • 0.5 teaspoon peppermint extract
  • 0.5 teaspoon red food coloring, or more as needed
  • 1 (3 ounce) package cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 2.25 cups powdered sugar
  • 2 tablespoons whole milk
  • 2 tablespoons crushed peppermint candies
  • 0.25 cup chopped chocolate peppermint bark
Instructions:
  • Preheat your oven to 300 degrees F (150 degrees C and place a rack in the center. Spray a 12-cup fluted tube pan (like a Bundt® pan) with baking spray and set it aside.
  • In a stand mixer with the paddle attachment, beat softened butter on medium speed until creamy and light yellow, 4 to 6 minutes. Slowly add sugar, beating until light and fluffy, about 3 minutes, scraping the bowl as needed. Add eggs one at a time, beating until combined.
  • Begin by adding the flour and milk alternately, starting and finishing with flour. Beat on low speed after each addition until the batter is just blended. Then, mix in the vanilla extract and peppermint extract until just incorporated.
  • Pour 1 cup of the batter into a small mixing bowl and gently swirl in red food coloring.
  • Spread 1/3 of the plain batter into the pan, followed by 1/3 of the red batter. Add the rest of the plain batter and top with the remaining red batter. Lightly tap the pan on the counter to remove air bubbles. Swirl the batter using a skewer or spatula.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, for about 1 hour and 45 minutes to 55 minutes. Allow to cool in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely for about 1 hour.
  • After the cake has cooled, whip together softened cream cheese and butter in a stand mixer with the whisk attachment on medium speed until fluffy. Gradually blend in powdered sugar on low speed until fully mixed. Stir in milk and vanilla extract until the mixture is smooth and creamy.
  • Pour the frosting over the cooled cake, then scatter candies and peppermint bark on top while the frosting is still slightly moist. Allow the cake to rest for 20 to 30 minutes before cutting into slices.

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