This festive Chocolate Peppermint Pound Cake is a rich, decadent holiday dessert that pairs deep chocolate with a refreshing peppermint finish. It’s moist, full of flavor, and perfect for holiday gatherings.
Chocolate Peppermint Pound Cake
Bring this Chocolate Peppermint Pound Cake to your next holiday party — it’s always a crowd-pleaser. The cake is rich and moist, with pronounced chocolate notes complemented by a cool peppermint touch.
The classic chocolate-and-peppermint combination works beautifully in this loaf-style cake, making it an ideal dessert for winter holidays.
Ingredients
For the cake:
- ¾ cup unsweetened cocoa powder
- ¼ cup semi-sweet chocolate chips
- ½ cup boiling water
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 cup butter, room temperature
- 1¼ cups sugar
- 5 eggs, room temperature
- 1 teaspoon peppermint extract
For the topping:
- 5 tablespoons unsalted butter
- 6 tablespoons unsweetened cocoa powder
- 1 cup powdered sugar
- ½ teaspoon peppermint extract
- 2–3 tablespoons hot water, as needed
- ⅓ cup crushed peppermint candy
How To Make Chocolate Peppermint Pound Cake
Preheat the oven to 375°F (190°C). Grease a 9×5-inch loaf pan with nonstick spray or butter and line with parchment if desired.
In a medium bowl, combine the cocoa powder, chocolate chips, and boiling water. Stir until smooth and the chips are melted. Set aside to cool slightly.
Whisk the flour and salt together in a separate bowl and set aside.
In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Blend in the cooled chocolate mixture and the peppermint extract until evenly combined.
Fold in the flour mixture and beat just until incorporated to avoid overmixing.
Pour the batter into the prepared pan and bake 60–70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil for the last 15–20 minutes.
Let the cake cool in the pan for 5–10 minutes, then turn it out onto a wire rack to cool completely.
Prepare the topping while the cake cools: melt the butter and cocoa powder together in a small saucepan over low heat, stirring constantly until smooth. Remove from heat and whisk in the powdered sugar, peppermint extract, and 1 tablespoon hot water. Add more water, a teaspoon at a time, until you reach a pourable spreadable consistency.
Spread the topping over the cooled cake and sprinkle with crushed peppermint candy. Let the topping set for a few minutes before slicing.
Notes
- Room-temperature ingredients produce a smoother batter and better rise.
- Adjust peppermint to taste — a little goes a long way.
- Store leftovers covered at room temperature for 2 days or refrigerated for up to 5 days. Bring to room temperature before serving for best texture.
Recipe Details
Prep Time: 15 mins • Cook Time: 1 hr • Servings: 10 • Course: Dessert • Cuisine: American
The nutritional information provided is approximate and should be used only as a general guideline; values vary by brands and preparation methods.
