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Vanilla Peppermint Pound Cake

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 12 servings
Festive holiday bundt pound cake studded with crushed peppermint and dusted with confectioner's sugar
Print Recipe


  • 1 pound butter softened to room temperature
  • 6 eggs
  • ¾ cup milk
  • 2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoon peppermint extract
  • ½ teaspoon almond extract
  • 4 cups flour
  • ¼ cup crushed peppermint candy
  • ½ teaspoon sea salt
  • powdered sugar for dusting


  • Preheat oven to 350 degrees. Grease and flour a bundt or tube (angel food cake) pan and set aside.
  • Cream butter in a mixer or food processor until smooth and a slightly lighter shade of yellow. Add eggs, sugar, extracts, and milk and continue mixing until uniform.
  • In another bowl, mix together flour, sea salt, and crushed peppermint candy.
  • Add dry ingredients to wet mixture and beat until uniform and smooth. It may be necessary to hand stir a couple of times in order to ensure no pockets of flour remain.
  • Spread batter into prepared pan and bake on middle rack of oven for about an hour and 10 minutes or until a toothpick inserted into multiple sections of the cake comes out clean.
  • Remove cake from pan. Cool completely then sift powdered sugar over top before serving.