Peppermint Cream Pound Cake Recipes

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PEPPERMINT POUND CAKE WITH CREAM CHEESE PEPPERMINT BARK FROSTING



Peppermint Pound Cake with Cream Cheese Peppermint Bark Frosting image

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.

Provided by Karen Rankin

Time 3h40m

Yield 16

Number Of Ingredients 16

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

Steps:

  • 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 Facts : Calories 621 calories, Carbohydrate 83.5 g, Cholesterol 141.8 mg, Fat 30 g, Fiber 0.9 g, Protein 6.9 g, SaturatedFat 18.1 g, Sodium 52.5 mg, Sugar 57.2 g

PEPPERMINT CREAM POUND CAKE



Peppermint Cream Pound Cake image

I came up with this recipe when I was looking for a twist on traditional pound cake. I love the look and flavor of peppermint, especially at Christmas, so it seemed like a natural pairing. Everyone at work loved the results, and my family did, too. - Carolyn Webster, Winston-Salem, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 17

1 cup unsalted butter, softened
1/2 cup butter-flavored shortening
2 cups sugar
6 large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
3 cups all-purpose flour
1 teaspoon baking powder
1 cup heavy whipping cream
1/2 cup finely crushed peppermint candies
GLAZE:
1-1/2 cups confectioners' sugar
1 teaspoon unsalted butter, melted
1/4 teaspoon vanilla extract
1/8 teaspoon salt
4 to 5 tablespoons heavy whipping cream
Additional crushed peppermint candies

Steps:

  • Preheat oven to 325°. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Combine flour and baking powder; add to creamed mixture alternately with whipping cream. Fold in candies., Transfer to a well-greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in the center comes out clean, 1 to 1-1/4 hours. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine the confectioners' sugar, butter, vanilla and salt. Stir in enough cream to achieve a drizzling consistency. Drizzle over cake. Sprinkle with additional candies. Refrigerate leftovers.

Nutrition Facts : Calories 649 calories, Fat 35g fat (18g saturated fat), Cholesterol 181mg cholesterol, Sodium 107mg sodium, Carbohydrate 77g carbohydrate (50g sugars, Fiber 1g fiber), Protein 7g protein.

PEPPERMINT CREAM POUND CAKE RECIPE - (4.4/5)



Peppermint Cream Pound Cake Recipe - (4.4/5) image

Provided by Nicole S

Number Of Ingredients 17

GLAZE:
1 cup unsalted butter, softened
1/2 cup butter-flavored shortening
2 cups sugar
6 eggs
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
3 cups all-purpose flour
1 teaspoon baking powder
1 cup heavy whipping cream
1/2 cup finely crushed peppermint candies
1-1/2 cups confectioners' sugar
1 teaspoon unsalted butter, melted
1/4 teaspoon vanilla extract
1/8 teaspoon salt
4 to 5 tablespoons heavy whipping cream
Additional crushed peppermint candies

Steps:

  • In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour and baking powder; add to creamed mixture alternately with whipping cream. Fold in candies. Transfer to a well-greased and floured 10-in. fluted tube pan. Bake at 325° for 1 to 1-1/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, combine the confectioners' sugar, butter, vanilla and salt. Stir in enough cream to achieve a drizzling consistency. Drizzle over cake. Sprinkle with additional candies. Refrigerate leftovers.

PEPPERMINT POUND CAKE



Peppermint Pound Cake image

This recipe is from Bob's Candies (peppermint candy producer). For that extra boost, glaze with a chocolate glaze.

Provided by Mercy

Categories     Dessert

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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 Facts : Calories 937, Fat 48.6, SaturatedFat 29.3, Cholesterol 281.3, Sodium 142.2, Carbohydrate 116.2, Fiber 0.9, Sugar 75.5, Protein 11.4

PEPPERMINT RIBBON CAKE



Peppermint Ribbon Cake image

With its pretty pink layer and fabulous mint flavor, this is a great holiday dessert. Because I work full-time, I like the convenience of starting with a cake mix. -Lisa M. Varner, El Paso, Texas

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 6

1 package white cake mix (regular size)
1/2 teaspoon peppermint extract
1/2 teaspoon red food coloring
1/2 cup plus 2 tablespoons crushed peppermint candies, divided
1 cup confectioners' sugar
1 tablespoon 2% milk

Steps:

  • Prepare cake batter according to package directions. Transfer 1 cup to a small bowl; stir in the extract, food coloring and 1/2 cup crushed candies., Spoon 2 cups of remaining batter into a greased and floured 10-in. fluted tube pan. Carefully top with peppermint batter; do not swirl. Top with remaining plain batter., Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine confectioners' sugar and milk; drizzle over cake. Sprinkle with remaining crushed candies.

Nutrition Facts : Calories 300 calories, Fat 10g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 312mg sodium, Carbohydrate 49g carbohydrate (31g sugars, Fiber 0 fiber), Protein 3g protein.

LAYERED PEPPERMINT POUND CAKE



Layered Peppermint Pound Cake image

Classic pound cake gets all dressed up with pepperminty whipped cream. Mmm.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h5m

Yield 16

Number Of Ingredients 11

3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 3/4 cups granulated sugar
1 1/4 cups butter or margarine, softened
1 teaspoon vanilla or almond extract
5 eggs
1 cup evaporated milk
1 1/2 cups whipping (heavy) cream
1/4 cup powdered sugar
1/2 cup crushed hard peppermint candies

Steps:

  • Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan. Mix flour, baking powder and salt; set aside.
  • In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Pour into pan.
  • Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan to wire rack. Cool completely, about 1 hour.
  • In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Fold in peppermint candies.
  • Cut cake horizontally into 3 layers. Spread 1 cup whipped cream mixture over 1 cake layer. Repeat with second layer. Top with remaining layer. Drop remaining whipped cream mixture in dollops on top of cake. Store in refrigerator.

Nutrition Facts : Calories 390, Carbohydrate 54 g, Cholesterol 105 mg, Fiber 1 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 200 mg

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