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A festive Christmas cake, Crusty Candy Cane Chocolate Chip Pound Cake, will have your guests raving for more!

Candy canes are the epitome of Christmas for their beautiful color and minty flavor. Combined with chocolate, this Crusty Candy Cane Chocolate Chip Pound cake recipe is the only dessert you need this holiday season!

 Pound Cake

Crusty Candy Cane Chocolate Chip Pound Cake Recipe

With butter and cream cheese, this pound cake is velvety smooth and luscious with that much-desired crusty top. It’s bursting with peppermint flavor and studded with chocolate chips. I topped this pound cake with a silky frosting made with marshmallow fluff. The crowning jewel to dress the cake even more is crushed candy canes to garnish the frosting. They make a beautiful and festive garnish!

 Pound Cake #holidaycake


The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.

  • butter no substitution, at room temperature, recommended
  • cream cheese at room temperature
  • granulated sugar
  • large eggs at room temperature
  • All-purpose flour sifted, I use this brand
  • pure vanilla extract recommended
  • peppermint extract recommended
  • chocolate chips good quality like these
  • candy cane crushed
  • butter no substitutions, salted or unsalted, at room temperature, recommended
  • marshmallow creme my favorite brand
  • peppermint extract I use this
  • powdered sugar sifted
  • milk
  • crushed and whole candy canes, chocolate chips, and marshmallows for garnish
 Pound Cake

I would describe this cake as having a peppermint flavor with a hint of chocolate. Peppermint is added in an extract and crushed candy canes in the cake, as well as in the frosting. You can substitute peppermint chips for the crushed candy canes, which you can find in most stores during the holiday season, with the other baking products.

 Candy Cane Chocolate Chip Pound Cake

Chocolate Chip Pound Cake Tips

I used dark chocolate for the chocolate chips to balance the super sweet peppermint flavor. You can substitute milk chocolate, chocolate chip, or chocolate chunks in the cake.

I have tested and baked many pound cakes for my Pound Cakes Reviewed series. Therefore, I know a lot about general baking, specifically pound cakes. Baking is a science that requires precise measuring and precise temperatures. I wrote all my tips, tricks, and advice about Baking the Perfect Pound Cake in this post. Please click over and read through it.

This cake is beautiful, but most of all, it tastes heavenly!

 Crusty Candy Cane Chocolate Chip Pound Cake

Here are a few more recipes that you’ll love: PEPPERMINT WHITE CHOCOLATE CHIP COOKIE, WHITE CHOCOLATE PEPPERMINT CHEX MIX, BEST 5 FLAVOR POUND CAKE RECIPE with 5 Flavor Butter Glaze, Sweet Potato Sour Cream Cornbread Recipe, and Chocolate Peppermint Chip Cookies Recipe.

 Crusty Candy Cane Chocolate Chip Pound Cake
Candy Cane Chocolate Chip Pound cake

Crusty Candy Cane Chocolate Chip Pound cake recipe

Candy canes are the epitome of Christmas for their beautiful color and minty flavor. Combine that peppermint flavor with chocolate in this Crusty Candy Cane Chocolate Chip Pound cake and you’ve got one decadent tasting recipe. This is the only dessert you need this holiday season!
Author: Paula
5 from 18 votes
Print Rate
Save To Your Recipe Box
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Servings: 20 slices


Candy Cane Chocolate Chip Pound Cake

Marshmallow Mint Frosting

  • ¬ľ cup butter no substitutions, salted or unsalted, at room temperature, recommended
  • ¬ĺ cup marshmallow creme my favorite brand
  • 1 teaspoon peppermint extract I use this
  • 2 cups powdered sugar (aka confectioners) sifted
  • 4 to 5 tablespoons milk
  • crushed and whole candy canes chocolate chips, and marshmallows for garnish


Candy Cane Chocolate Chip Pound Cake

  • Preheat oven to 350 degrees F.
  • Grease a 10-inch tube pan (I use this¬†tube pan. You can also use this¬†bundt pan.)

  • In the bowl of your stand mixer, beat butter and cream cheese until light and fluffy.
  • Add sugar and mix until smooth.
  • Add eggs two at a time alternating with flour, beating after each addition.
  • Mix in vanilla and peppermint.¬†
  • Fold in crushed candy canes and chocolate chips by hand.
  • Spoon into prepared tube pan.
  • Bake at 350 degrees for 80 to 90 minutes or until pick inserted in center of the cake comes out clean or with dry crumbs. (A dark pan will take a shorter amount of time to cook.)
  • Allow cake to cool on a wire rack for 30 minutes before inverting¬†onto serving platter.¬†
  • Cool completely before frosting or storing.

Marshmallow Mint Frosting

  • Mix the butter and marshmallow cream together until smooth.
  • Mix in peppermint, sugar, and milk one tablespoon at a time until desired consistency.
  • Spoon over top of the cooled cake.¬†
  • Garnish with candy canes, chocolate chips, and marsmallows.


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Calories: 620kcal | Carbohydrates: 88g | Protein: 7g | Fat: 27g | Saturated Fat: 18g | Cholesterol: 114mg | Sodium: 210mg | Potassium: 180mg | Fiber: 1g | Sugar: 66g | Vitamin A: 695IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 2mg
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  1. Hello there, the ingredients list 2 cups chocolate chips in the frosting ingredients, but I don’t see in the instructions when to add the chips to the frosting. Or are they just for garnishing?

  2. 5 stars
    Delicious and very sweet. This was the first cake I baked in my new oven so I baked it for 80 minutes at 350 which was a little too long. It was still edible and with the frosting the darkness of the cake was covered. I think the cake is just as good without the frosting for those who don’t want the added sweetness. I made this for a Christmas social and it looked great among all the holiday food.

  3. Would love to try this but don’t think I can buy choc. chip marshmallow mint frosting in New Zealand, not even sure what it is, is there an alternative I can substitute.

    1. That listing was an error (I changed some things behind the scenes since that recipe was written and it didn’t transfer correctly. Thanks for bringing my attention to it.) I have corrected it to read the correct way now.

5 from 18 votes (17 ratings without comment)

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