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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!
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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!
Course Dessert
Cuisine American/Southern
Keyword cake, candy cane, chocolate, dessert, peppermint, pound cake, pound cake recipe
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Servings 20 slices
Calories 620kcal

Ingredients

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.
  • 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.

Notes

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Nutrition

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