Delicious Peppermint Pound Cake for Holiday Cheering
In this recipe, I’m going to show you how to make a delicious and unique dessert that is perfect for the holiday season: Peppermint Pound Cake. This cake is a spin on the classic pound cake recipe, but with a festive twist of peppermint flavor throughout.
Now, I know what you might be thinking: peppermint in a cake? It might sound like an unlikely combination, but trust me – this cake is absolutely delicious. The peppermint flavor adds just the right amount of sweetness and freshness to the buttery, dense pound cake base.
And don’t worry if you’re not a fan of super minty desserts – the peppermint flavor in this cake is subtle enough that it won’t overpower your taste buds. But if you are a fan of all things minty, feel free to add some extra peppermint extract or even crushed candy canes to the batter for an extra boost of flavor.
This Peppermint Pound Cake is perfect for serving at holiday parties or as a dessert after Christmas dinner. It’s also great for gifting – wrap it up in some festive wrapping paper or a bakery box tied with a ribbon for a sweet and thoughtful gift.
So grab your ingredients and let’s get baking!
Why You’ll Love This Recipe
If you’re a fan of the classic pound cake, then you’re going to absolutely adore this peppermint pound cake recipe! Trust me, it’s the perfect dessert for those who love to indulge in a delicious slice of cake after dinner.
One of the main reasons you’ll love this recipe is because it’s incredibly versatile – you can serve it at virtually any occasion, from a holiday party to a casual get-together with friends. Plus, the scrumptious peppermint flavor pairs perfectly with chocolate or vanilla ice cream, coffee or hot cocoa.
Another reason why this recipe is a must-try is because it’s easy to make even for beginner bakers. With simple ingredients like peppermint extract, unsalted butter, and eggs that you probably already have in your kitchen pantry, you can whip up a mouth-watering dessert that your friends and family will rave about.
The moist and tender crumb of this peppermint pound cake will melt in your mouth with every bite, and the light touch of peppermint adds the perfect finishing touch to this delectable dessert. And don’t forget the option to add a swirl of melted chocolate or chopped candy canes on top of the loaf before serving.
So if you’re in desperate need of a festive yet indulgent dessert that will impress everyone at your next gathering, then give this peppermint pound cake recipe a try – trust me, you won’t be disappointed!
Ingredient List
Cake Ingredients:
- 3 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 6 large eggs, separated and at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 1 cup whole milk
Peppermint Cream Cheese Swirl:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 tablespoon all-purpose flour
- 3/4 teaspoon pure peppermint extract
Chocolate Glaze:
- 3/4 cup semisweet chocolate chips
- 5 tablespoons unsalted butter, cubed
- 1 tablespoon corn syrup
- 1 tablespoon unsweetened cocoa powder
Peppermint Glaze:
- 2 cups powdered sugar, sifted
- 3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- Pinch of salt
- Crushed candy canes for decoration.
Make sure to have these ingredients on hand before beginning the recipe. They are all essential in creating a perfect Peppermint Pound Cake.
The Recipe How-To
Now that you have all the ingredients for this peppermint pound cake, it’s time to whip up this delicious dessert. Follow these simple instructions to bake a cake that will make your taste buds dance with joy.
Preparation
- First things first, preheat the oven to 350°F (175°C).
- Grease a 10-inch (25 cm) bundt pan.
- In a small bowl, whisk together 2 cups of cake flour and 1 teaspoon of baking powder. Set aside.
Making the Cake Batter
- Beat 3 sticks of softened unsalted butter and 1 (8-ounce) package of cream cheese until creamy using an electric mixer.
- Gradually add in 3 cups of granulated sugar into the mixture and continue beating.
- Add in the eggs one at a time, beating well after each addition.
- Mix in 1 teaspoon of vanilla extract and 2 teaspoons of peppermint extract.
- In another bowl, whisk together the dry ingredients from earlier with 1/4 cup of unsweetened cocoa powder.
- Slowly mix in the dry ingredients into the wet ones until they are well combined.
Adding Peppermint Swirl
- In a separate bowl, mix together 1/2 cup of granulated sugar with red food coloring until blended.
- Add peppermint oil or essence to make the mixture fragrant enough for your taste.
- Mix in with the remaining batter to create a peppermint swirl effect.
Baking
Pour half of the batter into the greased bundt pan and smooth it out evenly.
Sprinkle crushed candy canes on top of the batter layer.
Pour in the remaining batter gently so that you don’t disturb the candy cane layer.
Bake for around 50-60 minutes, or until a knife inserted into the center of the cake comes out clean.
Peppermint Glaze
While the cake is baking, you can prepare the glaze.
- Melt 6 tablespoons of unsalted butter and 2/3 cup of semi-sweet chocolate chips in a saucepan over low heat.
- Add in 1 tablespoon of peppermint extract and mix well.
- Slowly pour in 2 cups of powdered sugar while mixing it until smooth.
- Add 1-2 tablespoons of milk if necessary to achieve a thinner consistency.
Let the cake cool for 10-15 minutes before removing it from the pan and onto a wire rack to cool completely.
Pour the peppermint glaze on top of the cake and let it set before slicing it into your desired portions.
Now, all you need is a glass of cold milk or a hot cup of tea or coffee to enjoy this decadent peppermint pound cake.
Substitutions and Variations
If you’re feeling adventurous and want to put your own spin on this classic peppermint pound cake recipe, there are plenty of substitutions and variations you can try. Here are a few ideas to get you started:
– Peppermint chocolate cake: For those who want an extra indulgent treat, try making a peppermint chocolate cake. Simply add ½ teaspoon of unsweetened cocoa powder and 1 teaspoon of peppermint extract to the batter along with the other ingredients. You can also top it off with some peppermint bark or candy canes for an extra festive touch.
– Peppermint swirl pound cake: To make this peppermint pound cake even more eye-catching, try adding a swirl of red and white peppermint candy to the batter before baking. To do so, mix ½ cup of crushed peppermint candy with ¼ cup of reserved batter, then swirl it into the rest of the batter in the pan.
– Cream cheese frosting: While this recipe already has a delicious glaze, you can also switch things up by making a cream cheese frosting instead. Simply beat 8 ounces of softened cream cheese and ½ cup of softened unsalted butter together until smooth. Next, gradually add in 2 cups of powdered sugar and 1 teaspoon of vanilla extract until everything is well-combined. Spread the frosting over the cooled cake and sprinkle with crushed candy canes for a pop of color.
– Peppermint oil: If you don’t have any peppermint extract on hand, don’t fret! You can also use peppermint oil instead. Just be sure to use it sparingly – a little bit goes a long way – and taste as you go to ensure that the flavor isn’t too overpowering.
– Chocolate bundt cake: For those who prefer bundt cakes over pound cakes, try adapting this recipe by substituting some of the flour for unsweetened cocoa powder (about ¼-½ cup) and adding in some chopped chocolate or chocolate chips. You can then make a simple glaze by whisking together 1 cup of powdered sugar, 2 tablespoons of milk, and ½ teaspoon of peppermint extract until smooth.
No matter which variation you go for, this peppermint pound cake is sure to be a hit at any holiday gathering or dessert table.
Serving and Pairing
Peppermint pound cake is a staple dessert during the winter months. It’s a festive treat that goes perfectly with a warm cup of tea or coffee on a chilly evening. This cake is very versatile and can be served in several different ways.
One way to enjoy this cake is by topping it off with a peppermint glaze or frosting. The cool mint flavor will perfectly balance the richness of the cake, leaving you with a pleasant taste in your mouth. If you want to add extra flair to your cake, sprinkle some crushed candy canes or peppermint bark over the glaze.
Another fun way to serve this peppermint pound cake is by cutting it into small cubes and putting them on skewers with other sweet treats such as marshmallows and chocolate. This is perfect for hosting holiday parties or family gatherings where guests can easily grab a bite-sized treat.
For those who prefer something warm, top off each serving with some whipped cream or vanilla ice cream. The flavors will blend well together creating a satisfying dessert that will leave everyone happy.
As for pairings, peppermint pound cake goes great with hot beverages such as tea or coffee. The flavors complement each other well, making them perfect for cozy nights in. Non-alcoholic beverages like hot cocoa or apple cider are also great options to pair with this sweet dessert.
If you’re looking for an alcoholic drink option, try serving this peppermint pound cake alongside a sweet dessert wine like Muscat. The sweet and nutty flavor pairs well with the rich and buttery texture of the cake.
Whether you serve it with a glaze or drink, whipped cream, or alongside other sweets, peppermint pound cake is sure to be a crowd-pleaser.Don’t forget to experiment with your own favorite toppings and beverages combinations since everyone has different tastes!
Make-Ahead, Storing and Reheating
As a chef and baker, I always plan ahead to make sure I can enjoy my baked goods when I want them the most. This peppermint pound cake recipe is perfect for making ahead of time, storing, and reheating for later use.
To make ahead: After baking and cooling the cake, wrap it in plastic wrap and store it in an airtight container at room temperature for up to two days. Alternatively, you can freeze the whole cake or individual slices wrapped in plastic wrap and aluminum foil for up to three months.
To store: If you have any leftovers, wrap the remaining slices in plastic wrap or place them in an airtight container and store them in the refrigerator for up to five days. You can also freeze the slices as mentioned above.
To reheat: To bring out the freshness of the peppermint flavor, you can warm up this cake just before serving. Simply unwrap your frozen cake or slices and allow them to thaw at room temperature for at least an hour. Then, simply microwave individual slices for 15-20 seconds or heat slices in a preheated oven at 350°F (175°C) for about five minutes.
This Peppermint Pound Cake Recipe is a versatile dessert that can be made ahead of time for special occasions or stored and enjoyed whenever you crave something sweet and refreshing. Whether you want it as a morning treat or a late-night snack, this recipe will still taste amazingly fresh even after storing it.
Tips for Perfect Results
To get the perfect peppermint pound cake, here are some tips to keep in mind:
First and foremost, make sure you have all the ingredients measured out and ready to go before you start. Baking is a precise science and one small mistake could result in a less than desirable outcome.
To ensure your peppermint pound cake has a tender crumb, it’s important to sift the flour before adding it to the mixture. This prevents any lumps from forming and guarantees a smooth batter.
You can also use cake flour instead of all-purpose flour for even better results. Cake flour is finer and yields a lighter, more delicate texture.
Make sure you allow the cream cheese and butter to come to room temperature before starting the recipe as this help them to blend properly with sugar.
When it comes time to incorporate the dry ingredients into the wet mixture, use a spatula or wooden spoon instead of a whisk. This will prevent over-mixing which can result in a tough cake.
If you want an extra peppermint kick in your cake, you can add crushed candy canes or peppermint bark to the batter before baking.
Finally, be patient when baking your peppermint pound cake as it needs ample time to bake through. A toothpick inserted in the center should come out clean when it is done.
Follow these tips closely for a moist, delicious peppermint pound cake that will be sure to impress anyone who takes a bite.
FAQ
Now, let’s move on to the section where we answer some frequently asked questions (FAQ) about our peppermint pound cake recipe. In this part, we’ll address some concerns and answer queries that arise from preparing this delightful dessert. Whether you’re a novice or an expert in baking, there might be some questions you have in mind, and we got you covered. So, let’s dive into it!
What is Elvis Presley pound cake?
As per the Sterns, when Elvis Presley craved for pound cake, he referred to the one baked by his childhood friend, Janelle McComb. The Sterns were fortunate enough to receive the recipe from McComb in 1987, on the 10th anniversary of Elvis’s passing. According to the Sterns, McComb would bake two loaves of the pound cake every Christmas and bring them to Graceland as a tradition.
Why is my pound cake not moist?
When a cake is dry, it could be a result of overbaking or an incorrect ratio of ingredients. A possible cause could be adding an excess amount of flour or not enough butter and sugar. Adjusting the oven temperature or checking on the cake earlier could also help improve its moisture.
What causes a pound cake to be gummy?
When baking a cake, if too much flour is mixed into the batter or if the butter and sugar are creamed improperly, the gluten in the flour can be activated and result in a rubbery texture instead of the desired soft and spongy one.
What is hummingbird pound cake?
Looking for a cake that is both indulgent and easy to make? Look no further than a Hummingbird Cake! Loaded with ripe bananas, juicy pineapple, crunchy pecans, and aromatic spices, this cake is sure to satisfy all of your cravings. This recipe has simplified the traditional Hummingbird Cake and adapted it to be baked in a Bundt pan for added convenience. And the finishing touch? A rich and creamy cream cheese glaze that will leave your taste buds swooning.
Bottom Line
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In conclusion, this Peppermint Pound Cake Recipe is a wonderful treat that will satisfy your cravings and impress your guests. It is a classic pound cake recipe with the added twist of peppermint, making it perfect for the holiday season or any time you want a special dessert.
With simple ingredients like unsalted butter, cream cheese, cake flour, granulated sugar, eggs, and peppermint extract, this recipe is easy to make and yields delicious results. You can also customize it with different variations and substitutions to suit your preferences.
So why not give this Peppermint Pound Cake Recipe a try? Whether you’re a fan of chocolate peppermint or just want to switch up your regular pound cake recipe, this dessert won’t disappoint. Serve it for a festive occasion or as an everyday dessert – either way, it’s sure to be a crowd-pleaser. Don’t forget to pair it with some hot cocoa or peppermint tea for the ultimate winter treat!
Peppermint Pound Cake Recipe
Ingredients
- 3/4 lb unsalted butter, softened
- 1 (8 ounce) package cream cheese, softened
- 3 cups granulated sugar
- 6 eggs, separated
- 3 cups cake flour, sifted
- 1 teaspoon vanilla extract
- 3/4 cup crushed peppermint candy
Instructions
- Preheat oven to 300°F.
- Grease and flour (or use baking spray) a bundt or tube pan.
- In a large mixing bowl with electric mixer, cream the butter with the cream cheese until soft and fluffy.
- Add the sugar and cream until light.
- Add the egg yolks, one at a time, and beat well after each addition.
- Add the flour in stages, blending well after each addition (do not overbeat).
- Fold in the vanilla and peppermint.
- In a separate bowl, whip the egg whites until stiff, but not dry.
- Gently fold the egg whites into the cake batter, taking care not to deflate the mixture.
- Bake the cake for 1 hour, 25 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.