CRUSTY CANDY CANE CHOCOLATE CHIP POUND CAKE
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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!
With the combination of
Crusty Candy Cane Chocolate Chip Pound Cake recipe
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.
I used dark chocolate for the chocolate chips to balance the super sweet peppermint flavor. You can substitute milk chocolate or your favorite chocolate chip or chocolate chunk in the cake.
I have tested and baked a lot of pound cakes for my Pound Cakes Reviewed series. Therefore, I know a lot about baking in general, but specifically baking 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 recipe
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Save To Your Recipe BoxIngredients
Candy Cane Chocolate Chip Pound Cake
- 1 and ¼ cup butter no substitution, at room temperature, recommended
- 8 ounces cream cheese at room temperature
- 3 cups granulated sugar
- 6 large eggs at room temperature
- 3 cups all-purpose flour sifted, I use this brand
- 1 teaspoon pure vanilla extract recommended
- 1 teaspoon peppermint extract recommended
- 1 cup chocolate chips good quality like these
- 1 cup candy cane crushed
Marshmallow Mint Frosting
- 2 cups dark chocolate chips recommended
- 1/4 cup butter no substitutions, salted or unsalted, at room temperature, recommended
- 3/4 cup marshmallow creme my favorite brand
- 1 teaspoon peppermint extract I use this
- 2 cups powdered sugar sifted
- 4 to 5 tablespoons milk
- crushed and whole candy canes chocolate chips, and marshmallows for garnish
Instructions
Candy Cane Chocolate Chip Pound Cake
- Preheat oven to 350 degrees F.
- 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.
Notes
Nutrition
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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.
Thanks so much for your feedback on this cake.
So you don’t use any baking powder or baking soda in this recipe.
No, the eggs are the leavener.
What is the amount of chocolate chips that is to be added to the batter?
1 cup chocolate chips. I used semi-sweet, but you can use dark, milk, or semi-sweet.
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.
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.