Sort ingredients
pharmdione
QR Code
Listen
Pdf
Preheat oven to 350 degrees F.
Grease a 10-inch tube pan (I use this tube pan. You can also use this bundt pan.)
In the bowl of your stand mixer, beat butter and cream cheese until light and fluffy.
Add sugar and mix until smooth.
Add eggs two at a time alternating with flour, beating after each addition.
Mix in vanilla and peppermint.
Fold in crushed candy canes and chocolate chips by hand.
Spoon into prepared tube pan.
Bake at 350 degrees for 80 to 90 minutes or until pick inserted in center of the cake comes out clean or with dry crumbs. (A dark pan will take a shorter amount of time to cook.)
Allow cake to cool on a wire rack for 30 minutes before inverting onto serving platter.
Cool completely before frosting or storing.
Mix the butter and marshmallow cream together until smooth.
Mix in peppermint, sugar, and milk one tablespoon at a time until desired consistency.
Spoon over top of the cooled cake.
Garnish with candy canes, chocolate chips, and marsmallows.