Peppermint Mocha Pound Cake

Happy Monday, everyone! I hope you all had a nice weekend. Here’s another holiday-inspired recipe — mint lovers are in luck!

Peppermint Mocha Pound Cake
Recipe source: Paula Deen
Print Recipe

1-1/2 cups butter, softened
2-1/2 cups sugar
6 large eggs
1/2 teaspoon peppermint extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup plus 2 Tablespoons peppermint-mocha-flavored coffee creamer
1 cup powdered sugar
Garnish: crushed peppermint candies or candy canes

1. Preheat oven to 325F. Spray a 12 to 15-cup fluted pan with nonstick baking spray.
2. In a large bowl, beat butter and sugar at medium-high speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in peppermint extract.
3. In a medium bowl, combine flour and baking powder. Gradually add to butter mixture alternately with 1 cup coffee creamer, beginning and ending with flour mixture, beating until just combined after each addition.
4. Spoon batter into prepared pan, and bake 1 hour to 1 hour and 10 minutes — or until a tester comes out clean. Let cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack.
5. In a small bowl, combine powdered sugar and remaining 2 Tablespoons coffee creamer, stirring until smooth. Drizzle over cake. Garnish with crushed peppermints.

  • Sues - December 7, 2010 - 8:37 am

    This is beautiful!! And the perfect idea for a poundcake… I would have never thought of it!ReplyCancel

  • Stephanie - December 22, 2010 - 10:45 pm

    Super pretty :-) smells so good I can’t wait to try it !!ReplyCancel

  • Macey - November 29, 2011 - 1:32 pm

    Is the peppermint mocha creamer liquid or powder?ReplyCancel

    • Annie - November 29, 2011 - 11:51 pm

      LiquidReplyCancel

  • […] #BundtBakers bundt is delicious and beautiful, I made With Sprinkle’s on Top’s Peppermint Mocha Pound Cake. The pound cake was dense but not dry or too heavy. I sprinkled Andes Peppermint Crunch Baking […]ReplyCancel

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