Peppermint Pound Cake with Cream Cheese Peppermint Bark Frosting: A Festive Delight
Get ready to elevate your holiday baking with this extraordinary Peppermint Pound Cake, crowned with a luscious Cream Cheese Peppermint Bark Frosting. This isn’t your average pound cake; it’s a festive explosion of peppermint flavor, boasting a tender crumb and a creamy, crunchy frosting that’s guaranteed to impress. Perfect for Christmas gatherings, winter celebrations, or simply indulging in a seasonal treat, this recipe is a must-try for any baking enthusiast. Let’s dive into the step-by-step guide to create this masterpiece.
**Why This Recipe Works**
* **Moist and Tender Cake:** The combination of butter, sugar, eggs, and sour cream ensures a moist and tender crumb that stays fresh for days.
* **Intense Peppermint Flavor:** Peppermint extract infuses both the cake and the frosting with a refreshing and invigorating peppermint essence.
* **Creamy and Crunchy Frosting:** The cream cheese frosting provides a tangy and creamy base, perfectly complemented by the crunchy peppermint bark.
* **Festive Presentation:** The vibrant red and white peppermint bark adds a visually stunning element, making it an ideal centerpiece for your holiday table.
**Ingredients You’ll Need**
**For the Peppermint Pound Cake:**
* 3 cups (360g) all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup (226g) unsalted butter, softened
* 2 cups (400g) granulated sugar
* 4 large eggs
* 1 cup (240ml) sour cream
* 1 teaspoon pure vanilla extract
* 1 teaspoon peppermint extract
* 1/2 cup (120ml) milk
* Red food coloring (optional, for a festive swirl)
**For the Cream Cheese Peppermint Bark Frosting:**
* 8 ounces (226g) cream cheese, softened
* 1/2 cup (113g) unsalted butter, softened
* 4 cups (480g) powdered sugar
* 1 teaspoon peppermint extract
* 2-4 tablespoons milk, as needed for consistency
* 6 ounces (170g) peppermint bark, crushed
**Equipment**
* 9×5 inch loaf pan
* Mixing bowls
* Electric mixer (stand or hand-held)
* Measuring cups and spoons
* Rubber spatula
* Wire rack
* Parchment paper (optional, for easy removal)
**Step-by-Step Instructions**
**Part 1: Making the Peppermint Pound Cake**
1. **Preheat and Prepare:** Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. For easier removal, you can also line the pan with parchment paper, leaving an overhang on the sides.
2. **Combine Dry Ingredients:** In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and salt.
3. **Cream Butter and Sugar:** In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. This step is crucial for incorporating air into the batter, which contributes to a light and airy cake.
4. **Add Eggs:** Beat in the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next. This prevents the batter from curdling.
5. **Combine Wet Ingredients:** In a separate bowl, combine the sour cream, vanilla extract, peppermint extract, and milk. Stir until well blended.
6. **Alternate Wet and Dry Ingredients:** Gradually add the dry ingredients to the creamed mixture, alternating with the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake. Overmixing develops the gluten in the flour, leading to a denser texture.
7. **Add Red Food Coloring (Optional):** If you want to create a festive swirl, divide the batter into two bowls. Add red food coloring to one bowl and gently swirl it into the batter. You can use a toothpick or a knife to create the swirl effect.
8. **Pour into Pan:** Pour the batter into the prepared loaf pan, spreading it evenly. If you have swirled the batter, ensure the swirls are visible on the surface.
9. **Bake:** Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around the 55-minute mark to avoid overbaking.
10. **Cool:** Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Cooling the cake in the pan prevents it from collapsing. Make sure the cake is completely cool before frosting.
**Part 2: Making the Cream Cheese Peppermint Bark Frosting**
1. **Beat Cream Cheese and Butter:** In a large bowl, using an electric mixer, beat together the softened cream cheese and butter until smooth and creamy. Ensure both the cream cheese and butter are at room temperature to prevent lumps in the frosting.
2. **Add Powdered Sugar:** Gradually add the powdered sugar, one cup at a time, beating until smooth after each addition. Start with the mixer on low speed to prevent the powdered sugar from creating a cloud.
3. **Add Peppermint Extract:** Beat in the peppermint extract.
4. **Adjust Consistency:** Add milk, one tablespoon at a time, until the frosting reaches your desired consistency. The consistency should be thick enough to hold its shape but still spreadable.
5. **Fold in Peppermint Bark:** Gently fold in the crushed peppermint bark. Be careful not to overmix, as this can cause the bark to break down and color the frosting.
**Part 3: Assembling the Cake**
1. **Frost the Cake:** Once the cake is completely cool, frost the top and sides with the cream cheese peppermint bark frosting. Use a spatula or a knife to spread the frosting evenly.
2. **Garnish (Optional):** For an extra touch of festivity, you can garnish the cake with additional crushed peppermint bark or whole peppermint candies.
3. **Chill:** Refrigerate the cake for at least 30 minutes before serving. This allows the frosting to set and the flavors to meld together.
**Tips for Success**
* **Use Room Temperature Ingredients:** Room temperature ingredients, especially butter, cream cheese, and eggs, emulsify better, resulting in a smoother batter and a more even texture.
* **Don’t Overmix:** Overmixing can develop the gluten in the flour, leading to a tough cake. Mix until just combined.
* **Measure Accurately:** Accurate measurements are crucial for baking. Use measuring cups and spoons to ensure precise ingredient ratios.
* **Cool Completely:** Ensure the cake is completely cool before frosting to prevent the frosting from melting.
* **Use High-Quality Peppermint Bark:** The quality of the peppermint bark will affect the flavor and texture of the frosting. Choose a high-quality bark with a strong peppermint flavor and a good balance of chocolate and peppermint.
* **Adjust Sweetness to Taste:** If you prefer a less sweet frosting, you can reduce the amount of powdered sugar.
* **Make Ahead:** The cake can be made a day ahead and stored at room temperature, wrapped tightly. The frosting can also be made a day ahead and stored in the refrigerator. Bring the frosting to room temperature before using.
**Variations and Substitutions**
* **Chocolate Peppermint Pound Cake:** Add 1/2 cup of unsweetened cocoa powder to the dry ingredients for a chocolate peppermint version.
* **Gluten-Free Peppermint Pound Cake:** Use a gluten-free all-purpose flour blend in place of the regular flour.
* **Vegan Peppermint Pound Cake:** Substitute the butter with vegan butter, the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), the sour cream with vegan sour cream, and the cream cheese with vegan cream cheese.
* **Peppermint Swirl:** Instead of swirling red food coloring, use melted chocolate to create a chocolate peppermint swirl.
* **Peppermint Extract Alternatives:** If you don’t have peppermint extract, you can use peppermint oil, but use it sparingly as it is more potent. You can also infuse the milk with fresh mint leaves for a more subtle peppermint flavor.
* **Different Toppings:** Instead of peppermint bark, you can use crushed candy canes, chocolate shavings, or a simple glaze made with powdered sugar and milk.
**Serving Suggestions**
* Serve slices of the Peppermint Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream.
* Pair it with a warm cup of hot chocolate or coffee for a cozy winter treat.
* Offer it as a festive dessert at your holiday gatherings or potlucks.
* Package slices of the cake in decorative boxes as homemade gifts for friends and family.
**Storage Instructions**
* **Room Temperature:** Store the Peppermint Pound Cake in an airtight container at room temperature for up to 3 days.
* **Refrigerator:** For longer storage, store the cake in the refrigerator for up to 5 days. Bring the cake to room temperature before serving for the best flavor and texture.
* **Freezer:** You can also freeze the cake for up to 2 months. Wrap the cake tightly in plastic wrap and then in foil. Thaw the cake in the refrigerator overnight before serving.
**Nutritional Information (Approximate)**
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
* Calories: 450-550 per slice
* Fat: 25-35g
* Saturated Fat: 15-20g
* Cholesterol: 100-150mg
* Sodium: 200-300mg
* Carbohydrates: 50-60g
* Sugar: 30-40g
* Protein: 5-7g
**Conclusion**
This Peppermint Pound Cake with Cream Cheese Peppermint Bark Frosting is more than just a dessert; it’s a celebration of flavors and textures that capture the essence of the holiday season. With its moist and tender crumb, refreshing peppermint essence, and creamy, crunchy frosting, this cake is sure to become a family favorite. So, gather your ingredients, preheat your oven, and get ready to create a festive delight that will impress everyone who tastes it. Happy baking!