Chocolate Peppermint Swirl Pound Cake

This chocolate peppermint swirl pound cake takes regular pound cake and dresses it up for the holidays!

This peppermint pound cake is so, well, pepperminty! The chocolate batter includes peppermint extract, and the vanilla batter includes crushed peppermint candy.

This pound cake is topped with a tangy sweet cream cheese glaze, which is sprinkled with more chopped peppermint candies, like with these chocolate peppermint cookies and these peppermint stick cookies.

The cake itself also includes cream cheese, adding just the right amount of tangy flavor.

Chocolate Peppermint Pound Cake Shopping List: 

• Unsalted butter

• Cream cheese

• Cake flour, preferably unbleached

• Round peppermint candies

• Dutch process cocoa powder

• Peppermint extract (affiliate links)

From your pantry you will need sugar, light brown sugar, vanilla, eggs, salt, baking powder, and milk. 

How to Make this Chocolate Peppermint Pound Cake: 

First, you make the pound cake batter, and then divide it in half. Next, you mix crushed peppermint candies into in half of the batter. In the other half of the batter, you add the cocoa and peppermint extract. 

Using a cookie scoop, you drop scoops of the batter, alternating between the white and chocolate batters, into a greased bread pan. Once you've added all of the batter, you run a knife through it to make it swirl. 

Once you've baked the pound cake, you top it with a cream cheese glaze. 

Finally, you sprinkle the the top of the pound cake with chopped peppermint candies. 

Can you make this pound cake in advance?

You can make the cake itself without glazing it in advance and wrap it in plastic wrap for up to three days. You can also freeze the tightly wrapped cake for up to a month before adding the cream cheese glaze. 

Welcome to #ChristmasSweetsWeek 2019! Co-hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the holidays than with food and fun?

25 bloggers from around the country have come together to share some of their favorite sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, cocoa, and more! Follow along on social media with our #ChristmasSweetsWeek hashtag.

Happy Holidays!

Enjoy these #ChristmasSweetsWeek recipes from our bloggers:

Christmas Beverages:

Christmas Cranberry Cocktail from Hezzi-D's Books and Cooks
Slow Cooker Hot Chocolate from Palatable Pastime

Christmas Pastries and Desserts:

Candy Cane Blossoms from Blogghetti
Chocolate Peppermint Swirl Pound Cake from Karen's Kitchen Stories
Eggnog Pound Cake from For the Love of Food

Chocolate Peppermint Swirl Pound Cake:

Make this peppermint pound cake for your holiday party. Your guests will love you! 

Chocolate Peppermint Swirl Pound Cake

Yield: 16 servings

Author: Karen Kerr

This chocolate peppermint swirl pound cake takes regular pound cake and dresses it up for the holidays!

ingredients:

For the Pound Cake

• 3/4 cup unsalted butter, softened
• 4 ounces cream cheese, softened
• 1 cup (200 grams) granulated sugar
• 1/2 cup (110 grams) packed light brown sugar
• 1 teaspoon vanilla extract
• 3 large eggs, room temperature
• 1 1/2 cups (187 grams) cake flour, preferably unbleached
• 3/4 teaspoons kosher salt
• 1/2 teaspoon baking powder
• 2 tablespoons whole milk
• 3 tablespoons (30 grams) finely crushed round peppermint candies
• 1/4 cup (21 grams) Dutch process cocoa powder, sifted
• 1/2 teaspoon peppermint extract
• Cream cheese glaze
• Chopped round peppermint candies

For the Cream Cheese Glaze

• 1/4 cup (30 grams) powdered sugar
• 2 ounces room temperature cream cheese
• 1/8 teaspoon kosher salt
• 1 tablespoon whole milk

instructions:

How to cook Chocolate Peppermint Swirl Pound Cake

To Make the Pound Cake

1. Heat the oven to 300 degrees F. Line a one pound loaf pan (8 1/2 inch by 4 1/2 inch) with parchment paper, with the excess extend over the sides. 
2. In the bowl of a stand mixer with the paddle attachment, beat the butter and cream cheese until smooth. 
3. Add the granulated sugar, brown sugar, and vanilla, and beat until fluffy, about 4 minutes. Add the eggs, one at a time, beating until incorporated. 
4. In another bowl, whisk together the flour, salt, and baking powder. 
5. Add half of the flour mixture to the butter mixture, and mix on low. 
6. Add the milk to the batter, and mix on low. 
7. Add the rest of the flour mixture and mix on low. 
8. Measure 406 grams of the batter (about 2 cups) into another bowl and fold in the crushed peppermint candies. 
9. Add the cocoa and peppermint extract into the remaining batter. 
10. Using a cookie scoop, alternately drop the batter from each bowl into the loaf pan. Once you have added all of the batter, swirl it with a knife. 
11. Tap the pan on your counter to release air bubbles. 
12. Bake the cake for 1 hour and 15 minutes. 
13. Let the cake cool for 10 minutes in the pan, and then lift the cake out of the pan onto a wire rack and cool completely. 
14. Drizzle the cake with the cream cheese glaze and top with the chopped peppermint candies. 

To Make the Glaze

1. In a small bowl, whisk together the sugar, cream cheese, salt, and milk, until smooth. 

Calories
373.78

Fat (grams)
14.15

Sat. Fat (grams)
8.26

Carbs (grams)
59.45

Fiber (grams)
0.49

Net carbs
58.95

Sugar (grams)
47.56

Protein (grams)
3.47

Sodium (milligrams)
188.18

Cholesterol (grams)
70.65

https://www.karenskitchenstories.com/2019/12/chocolate-peppermint-swirl-pound-cake.html

Karen's Kitchen Stories

cake, pound cake, peppermint

dessert

American

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Created using The Recipes Generator

This recipe was adapted from Bake From Scratch Magazine.