Peppermint Pound Cake with Cream Cheese Peppermint Bark Frosting

This is a wonderfully festive wintertime cake. It's a tender and moist pound cake with the most subtle peppermint flavor. The cream cheese frosting glaze is rich-tasting and blends so well with the mint and cake.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr 5 mins
• Calories: 621 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Transfer 1 cup of the batter into a small mixing bowl; stir in red food coloring.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.