Candy Cane Chocolate Chip Pound Cake
Candy Cane Chocolate Chip Pound Cake Recipe
Candy Cane Chocolate Chip Pound Cake - homemade pound cake loaded with crushed candy canes and chocolate chips and topped with a quick homemade peppermint buttercream - AMAZING! Definitely going on our holiday table!
This cake is SO good! It tastes like Christmas. ;) I topped the cake with a quick homemade peppermint buttercream. The buttercream really put the cake over the top. This would be a great dessert to take to a holiday potluck or to have as dessert after your Christmas dinner in a few weeks.
Candy Cane Chocolate Chip Pound Cake
serves 12
(Printable Recipe)
- Cake
- 2 cups unsalted butter, softened
- 3 cups sugar
- 6 eggs
- 4 cups all-purpose flour
- 3/4 cup milk
- 1/2 tsp vanilla
- 1/2 tsp peppermint extract
- 1 (6 oz) package candy canes, crushed
- 1 (12 oz) package mini chocolate chips
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup milk
- 1/2 tsp peppermint extract
Buttercream
Preheat oven to 300 degrees. Grease and flour a 10-inch tube pan or bundt pan. ( You may have a little batter leftover if you use a bundt pan.)
Beat butter at medium speed of an electric mixer until creamy. Add sugar, beat well. Add eggs one at a time, mixing until yellow disappears. Gradually add flour to butter mixture alternating with milk - beginning and ending with flour. Stir in vanilla, peppermint extract, crushed candy canes and mini chocolate chips. Pour batter into prepared pan.
Bake for 1 hour 40 minutes. Cool in pan on a wire rack for 15 minutes; remove from pan and cool completely on wire rack.
To prepare buttercream, beat butter at medium speed of an electric mixer until creamy. Gradually add powdered sugar and milk. Stir in pepper mint extract. Spread buttercream on top of cooled cake.
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