Peppermint Pound Cake
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Looking for a holiday dessert that’s both simple and special? With a moist texture, a hint of mint, and a beautiful glaze, this Peppermint Pound Cake is as easy to make as it is delicious. It’s a crowd-pleaser everyone will love!
In recent years I’ve found myself reaching for peppermint to add a festive touch to my holiday desserts. There’s just something about that minty sweetness that feels perfect for the season.
This year, I wondered how I could turn my love for peppermint into a cake so I created Peppermint Pound Cake! Pound cake is one of those sweet treats that’s simple to whip up with ingredients you likely already have on hand. Add a few crushed peppermint candies or candy canes and you’ve got a dessert that celebrates the holiday season in every bite.
If looking to bring a little extra holiday cheer to the dessert table, this Peppermint Pound Cake is the perfect place to start. With a balance of buttery richness and a refreshing pop of peppermint, this cake has a way of making any gathering feel a bit more festive.
It’s wonderfully easy to make and creates a dessert that’s as unique as it is memorable. I think you’re going to love it!
Why You’ll Love This Recipe
- This Peppermint Pound Cake perfectly balances buttery richness with a refreshing hint of peppermint, capturing that holiday magic in every slice. It’s a festive twist on a classic dessert, ideal for anyone who loves the sweetness of pound cake, with a refreshing burst of mint.
- With its dense, moist texture and gentle crunch from crushed peppermint candies, this cake has the kind of homemade charm that makes it memorable and irresistible. It’s as beautiful as it is delicious, making it a centerpiece-worthy addition to any holiday spread.
- Made with simple, familiar ingredients and just a few candy canes, it’s as quick to pull together as it is satisfying—perfect for last-minute holiday gatherings or a cozy night in. Serve it with a warm cup of coffee or tea and you’ve got yourself the ultimate holiday treat.
Looking for more festive peppermint recipe ideas? Well, you’re in luck! I put together a collection of all my favorite peppermint recipes—cookies, cakes, drinks, and more!
Ingredients
It’s time to gather all the ingredients needed to make this pound cake. Here’s everything you’ll need:
- Unsalted Butter: Brings a rich, creamy base to the cake, adding moisture and that classic buttery flavor.
- Butter-Flavored Shortening (Crisco): Adds stability to the cake while contributing a hint of buttery taste, giving it a soft, light texture.
- Sugar: Sweetens the cake and helps achieve a tender crumb by adding moisture to the batter.
- Eggs: Provide structure and richness, helping the cake rise while keeping it moist and delicious.
- Vanilla Extract: Adds warmth and enhances the sweetness, balancing the peppermint with a subtle, familiar flavor.
- Peppermint Extract: Infuses the cake with a refreshing minty taste, giving it that perfect holiday twist.
- All-Purpose Flour: Gives the cake its structure and substance, creating the perfect balance between lightness and density.
- Baking Powder: Helps the cake rise, giving it a beautiful texture that’s soft and airy.
- Heavy Whipping Cream: Adds richness and moisture, making each bite of cake feel luxurious and smooth.
- Finely Crushed Peppermint Candies: Bring a pop of color, a hint of crunch, and a festive peppermint flavor throughout the cake.
How To Make
Okay! Ready to put this Peppermint Pound Cake together? Me too! Let’s do it! I’ll still take you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.
- Preheat your oven to 325°F. Prepare a 10-inch fluted tube pan by spraying it with baking spray and lightly dusting it with flour. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), cream together the softened butter, shortening, and sugar until the mixture is light and fluffy. Add the eggs one at a time, mixing thoroughly after each addition. Blend in the vanilla and peppermint extracts.
- In a separate bowl, combine the flour and baking powder. Gradually add this dry mixture to the creamed butter mixture, alternating with the heavy whipping cream. Gently fold in the crushed peppermint candies.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 60 to 75 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- For the glaze, combine the confectioners’ sugar, melted butter, vanilla, and salt in a small bowl. Gradually stir in enough heavy cream to create a smooth, pourable consistency.
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- Drizzle the glaze over the cooled cake and sprinkle with extra crushed peppermint candies for decoration.
And with that, your Peppermint Pound Cake is ready to be enjoyed.
With just one bite, I know you’ll enjoy it as much as I do. The texture is beautifully dense yet soft, and each bite satisfying without being overly sweet. Paired with a cozy drink or enjoyed on its own, this cake is a holiday staple, that might become a new favorite for your celebrations!
Frequently Asked Questions
How should I store leftovers, and how long will the cake stay fresh?
To keep any leftovers fresh, wrap the cake well and store it in an airtight container at room temperature for up to three days. For extended freshness, you can refrigerate it though it’s best to bring it back to room temperature before serving.
Can I use only butter instead of butter-flavored shortening?
Yes, if you prefer to skip the shortening, you can use all butter instead. This may result in a slightly denser texture, but the cake will still be deliciously rich and flavorful.
What’s the best way to crush peppermint candies?
Place the candies in a sealed plastic bag (I recommend a freezer bag because they are a bit thicker) and use a rolling pin to gently crush them until they’re finely broken up. This will create the right texture for folding them into the batter and sprinkling them on top.
Can I freeze this cake?
Yes, this cake freezes well! Wrap it tightly in plastic wrap and store it in an airtight container or freezer bag. When you’re ready to enjoy it, thaw it at room temperature, and it will be ready to serve.
More Christmas Treats You’ll Love
- Easy Gingerbread Dip
- Cherry Walnut Snowball Cookies
- Gingerbread Cake with Crumb Topping
- Almond Swiss Roll Cake
- Graham Cracker Cream Pie
With its nostalgic flavor and the cheerful addition of peppermint, this Peppermint Pound Cake is the kind of dessert that celebrates the season in every slice. So, gather your ingredients, warm up the oven, and get baking—your next favorite holiday tradition awaits.
If you give this recipe a try, I’d love to hear what you think or see how you’ve made it your own. Please stop back and leave a comment and a 5-star rating below.
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Peppermint Pound Cake
Ingredients
- 1 cup unsalted butter softened
- ½ cup butter-flavored shortening Crisco
- 2 cups sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup heavy whipping cream
- ½ cup finely crushed peppermint candies
For the Glaze:
- 1½ cup confectioners’ sugar
- 1 teaspoon unsalted butter melted
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- 4 to 5 tablespoons heavy whipping cream
- Additional crushed peppermint candies for topping
Instructions
- Additional crushed peppermint candies for topping
- Preheat your oven to 325°F. Prepare a 10-inch fluted tube pan by spraying it with baking spray and lightly dusting it with flour. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), cream together the softened butter, shortening, and sugar until light and fluffy. Add the eggs one at a time, mixing thoroughly after each addition. Blend in the vanilla and peppermint extracts.
- In a separate bowl, combine the flour and baking powder. Gradually add this dry mixture to the creamed butter mixture, alternating with the heavy whipping cream. Gently fold in the crushed peppermint candies.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 60 to 75 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- For the glaze, combine the confectioners’ sugar, melted butter, vanilla, and salt in a small bowl. Gradually stir in enough heavy cream to create a smooth, pourable consistency. Drizzle the glaze over the cooled cake and sprinkle with extra crushed peppermint candies for decoration.
I was never a fan of peppermint and now I want it in everything. Ha! This was a winner. Thank you!