I love how this cake takes a classic buttery pound cake and transforms it with a cool hint of peppermint and a swirl of red color that looks stunning once sliced. The cream cheese frosting adds richness that balances the mint perfectly, and the crushed peppermint candies and peppermint bark finish it with a delightful crunch. It’s a showstopper cake that never fails to impress during the holidays.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Cake: 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
I begin by positioning a rack in the center of the oven and preheating it to 300°F (150°C). I generously spray a 12-cup Bundt pan with baking spray that includes flour and set it aside.
Using my stand mixer fitted with the paddle attachment, I beat the softened butter on medium speed until creamy and pale, about 4–6 minutes. I gradually add the sugar and continue beating until the mixture is light and fluffy, scraping down the bowl as needed. I add the eggs one at a time, mixing just until each is incorporated.
Next, I alternate adding the flour and milk, beginning and ending with flour, mixing on low just until blended. I add the vanilla and peppermint extracts and mix briefly.
I transfer 1 cup of the batter to a small bowl and stir in the red food coloring. I pour one-third of the uncolored batter into the prepared pan, dollop a third of the red batter over it, then repeat with the remaining uncolored and red batters. I gently tap the pan on the counter to release air bubbles, then swirl the batter lightly with a long skewer.
I bake the cake for 1 hour and 45–55 minutes, or until a wooden pick inserted in the center comes out clean. I let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely, which takes about an hour.
While the cake cools, I prepare the frosting. In the stand mixer fitted with a whisk attachment, I beat the softened cream cheese and butter until fluffy. I slowly add the powdered sugar, mixing on low until incorporated. I add the milk and vanilla and beat until smooth and creamy.
I drizzle the frosting over the completely cooled cake, then sprinkle the crushed peppermint candies and chopped peppermint bark over the top while the frosting is still slightly wet. I let the cake stand for about 20–30 minutes before slicing.
I sometimes intensify the peppermint flavor by adding a touch more extract or using peppermint-flavored sugar in the frosting. When I want a more dramatic swirl, I tint part of the batter a deeper red. For a chocolate twist, I fold mini chocolate chips into the batter. I also like using white chocolate peppermint bark on top when I want a sweeter finish.
Storage/Reheating
I store this cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerating, I let slices come to room temperature before serving so the texture softens. To freeze, I wrap individual slices tightly and store them for up to 2 months; I thaw them at room temperature when I’m ready to enjoy them.
FAQs
Why is my pound cake dense?
I make sure to beat the butter and sugar thoroughly to incorporate enough air, and I avoid overmixing once the flour is added.
Can I add more peppermint extract?
Yes, but I add it gradually since peppermint can become overpowering quickly.
Do I have to use food coloring?
No, the coloring is optional. I use it for a festive swirl, but the cake tastes great without it.
How do I prevent the cake from sticking?
I grease the Bundt pan generously with baking spray containing flour and ensure all crevices are coated.
Can I use a different frosting?
Yes, a simple vanilla glaze or white chocolate ganache works beautifully.
What if I don’t have peppermint bark?
I substitute extra crushed peppermint candies or chopped white chocolate with candy cane pieces.
Can I bake this in loaf pans?
Yes, I divide the batter between two large loaf pans and adjust the baking time as needed.
Why did my cake crack on top?
Pound cakes often crack naturally as they rise; it won’t affect the final texture.
Can I freeze the whole cake?
Yes, as long as it’s wrapped tightly before adding the frosting. I frost it after thawing.
How do I keep the cake moist?
I avoid overbaking and store it well covered to keep the crumb tender.
Conclusion
I love making this Peppermint Pound Cake during the winter months because it brings together festive flavors with the comfort of a classic pound cake. The combination of buttery texture, cool peppermint, and creamy frosting makes it a beautiful centerpiece for any holiday gathering and a treat everyone looks forward to.
A festive, buttery peppermint pound cake swirled with red batter and topped with a rich cream cheese peppermint bark frosting—perfect for holiday celebrations.
Ingredients
Baking spray with flour
1 lb unsalted butter, softened
3 cups white sugar
6 large eggs, room temperature
4 cups all-purpose flour
3/4 cup whole milk
1 tsp vanilla extract
1/2 tsp peppermint extract
1/2 tsp red food coloring (or more as needed)
1 (3 oz) package cream cheese, softened
2 Tbsp unsalted butter, softened
2 1/4 cups powdered sugar
2 Tbsp whole milk
1 tsp vanilla extract
2 Tbsp crushed peppermint candies
1/4 cup chopped chocolate peppermint bark
Instructions
Preheat oven to 300°F (150°C). Generously spray a 12-cup Bundt pan with baking spray containing flour.
Beat the softened butter in a stand mixer until creamy and pale, 4–6 minutes.
Gradually add sugar and beat until light and fluffy. Add eggs one at a time, mixing just until incorporated.
Alternate adding flour and milk, beginning and ending with flour. Mix on low just until blended.
Add vanilla and peppermint extracts and mix briefly.
Transfer 1 cup of batter to a bowl and stir in red food coloring.
Layer one-third of uncolored batter into the pan, dollop one-third of red batter over it, and repeat. Swirl lightly with a skewer.
Bake 1 hour 45–55 minutes, or until a wooden pick comes out clean.
Cool in the pan for 15 minutes, then invert onto a rack and cool completely (about 1 hour).
For the frosting, beat cream cheese and butter until fluffy. Add powdered sugar slowly, then milk and vanilla; beat until smooth.
Drizzle frosting over cooled cake. Sprinkle crushed peppermint candies and peppermint bark on top.
Let stand 20–30 minutes before slicing.
Notes
Increase peppermint extract carefully—too much can overpower the cake.
Deepen the red swirl for a more dramatic marbled effect.
Add mini chocolate chips for a chocolate–peppermint twist.
Use white chocolate peppermint bark for a sweeter finish.
Grease the Bundt pan thoroughly to prevent sticking.
