Peppermint Pound Cake – #BundtaMonth

by Kate on December 6, 2013

Peppermint Pound Cake -

Even with so many classic flavor combinations out there, chocolate and peppermint is still one of my very favorites. There’s just something so perfect about the cool, minty freshness of peppermint and smooth, sweet chocolate that go so nicely together. Peppermint bark and peppermint patties are two of my favorite ways to enjoy this pair.

Peppermint always feels special and festive to me which fits perfectly with our holiday BundtaMonth theme for December. This peppermint pound cake is all about holiday cheer. Dense vanilla pound cake with peppermint pieces scattered through the batter. Next, this simple pound cake gets dressed up in holiday finery when it’s draped in decadent ganache. Perfect for your holiday party!

Peppermint Pound Cake -

Looking for more holiday inspiration? Let’s see what other beautiful bundts were created for our holiday theme this month.

Cranberry Walnut and Ginger Holiday Cake from Baking Yummies

Candy Cane Bundt from All That’s Left Are The Crumbs

Dark Chocolate Orange Bundt with Dark Chocolate Orange Glaze from Food Lust People Love

Red and White Marbled Bundt from A Baker’s House

Double Chocolate Glazed Peppermint Bundt Cake from The Spiced Life

Gingerbread Spice Bundt with Caramel Sauce from Made With Love

Sadly, this will be our final BundtaMonth. The fine ladies who run our group have decided to take a much needed break from all the work and responsibility of running a group like this. It’s been amazing and I’m sad to see it go but when I get blue, I’ll just bake you all a bundt to get us through. This will definitely not be my last bundt cake! In the meantime, why don’t you join us and bake one final holiday bundt along with us? Then link your post below.

Peppermint Pound Cake -



One Year Ago: Cranberry-Vanilla Cinnamon Swirl Bread

Two Years Ago: Chocolate Cranberry Brownie Muffins

Three Years Ago: Dutch Apple Pie

Peppermint Pound Cake

Prep Time: 30 minutes

Cook Time: 50 minutes

Yield: 12-16 servings

Peppermint Pound Cake

Peppermint pound cake drizzled with decadent ganache, perfect for your holiday party!


  • 1 1/4 cups unsalted butter, softened at room temperature
  • 2 1/2 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups granulated sugar
  • 2 large egg yolks, room temperature
  • 3 whole eggs, room temperature
  • 2/3 cup whole milk, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon peppermint extract
  • 3/4 cup finely crushed peppermint candies plus more for garnish
  • 12 ounces bittersweet chocolate, finely chopped
  • 1 cup heavy cream


  1. Preheat oven to 350°F. Spray a 12-cup bundt pan with nonstick baking spray containing flour. Set aside.
  2. In a small bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the sugar at medium speed until light and fluffy, about 2 minutes.
  4. Reduce speed to low and add yolks one at a time, beating after each addition and scraping the sides as needed. Repeat process with whole eggs, beating for 30 seconds after each addition.
  5. With the mixer still on low, add half the flour mixture and mix just until combined, add the milk and once again mix just until combined then add remaining flour mixture and mix just until combined. Scrape sides of bowl as needed.
  6. Add vanilla and peppermint extracts then increase mixer speed to medium and mix until smooth and fluffy, about 30 seconds. Fold in crushed peppermints.
  7. Scrape the batter into the prepared pan and spread it evenly. Firmly tap the pan against the counter then bake until golden brown and a toothpick inserted in the center comes out with only moist crumbs clinging to it, 50 to 55 minutes.
  8. Remove from oven and cool in the pan on a wire rack for 10 to 15 minutes. Invert onto a wire rack to cool completely.
  9. Place chocolate in a small bowl. In a small saucepan, heat heavy cream over medium heat until steam rises from the top. Pour cream over chocolate and let stand 2 minutes then stir until smooth and shiny. Drizzle over top of cake and sprinkle with coarsely chopped peppermint pieces.


Adapted from Fine Cooking


{ 8 comments… read them below or add one }

Barb | Creative Culinary December 6, 2013 at 9:14 am

Now this is a fantastic bundt for the season; just love it Kate. The flavors, the look…everything; what a way to go out!


Christiane ~ Taking On Magazines December 6, 2013 at 11:16 am

Oh my. Hubby and Dudette would be all over this. They both love peppermint patties and cake. Gorgeous.


Felice/All That's Left Are The Crumbs December 6, 2013 at 2:54 pm

What a beautiful cake. I just want to run my finger through that chocolate for a little taste. I am sad that this is our last cake with the group, but like you I know that this won’t be my last bundt.


Kate December 8, 2013 at 1:54 pm

Oh how I hate to see the group disband. So sad! I always love seeing everyone’s creations.


Mary Kay December 6, 2013 at 4:53 pm

Wow this looks so awesome! I love chocolate and peppermint, yum!


Stacy December 7, 2013 at 9:38 am

Peppermint and chocolate are truly a match made in Christmas heaven, Kate. My younger daughter’s favorite candy is York peppermint patties so I know she would adore your beautiful cake!


Holly December 10, 2013 at 12:26 am

I’m sorry to see the group go too, I’ve really enjoyed it! This cake is stunning and perfect for a holiday party. I have to take a dessert to a friend’s house this weekend. If I can remember to buy peppermint extract this week I will take your cake along. A Bundt cake is always great to feed a crowd.


Greenthumb December 11, 2013 at 4:02 pm

I really like the sound and look of you Bundt cake.


Leave a Comment

Previous post:

Next post:

Copyright © Food Babbles
Site Development by Kinetic Webs