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Peppermint Whipped Cream Bundt w Chocolate Shavings: Because it has no butter to be creamed, this cake is easy and fast! And delicious!

Peppermint Whipped Cream Pound Cake with Shaved Mint Chocolate

Adapted from my earlier version of a Carole Walter cake
Course Dessert
Cuisine Cakes
Author TheSpicedLife


  • 1 cup heavy cream, well chilled
  • 1 ½ cups (189 g) sifted AP flour
  • 1 ½ t baking powder
  • 1/8 t salt
  • 4 large eggs, room temperature
  • 1 1/3 cups sugar
  • 1 t vanilla
  • 3-4 drops peppermint oil or 1 t peppermint extract
  • 3.5 oz shaved peppermint bittersweet chocolate (see comments above)


  1. Position the rack into the lower third of the oven. Preheat to 350 F. Spray a 9 inch bundt pan with Baker’s Joy or some flour/grease equivalent. Set aside.
  2. If you need to shave your chocolate, do so now. Set aside. If it is warm from the shaving, cover it and place in the freezer.
  3. Whip the cream until firm peaks form—be very careful to not overwhip. Set aside (the original recipe calls for chilling it but I did not and it worked fine).
  4. In a medium bowl, thoroughly whisk together the flour, baking powder and salt. Set aside.
  5. In a large bowl of a free standing mixer (or using a hand mixer with a whip attachment), using the whip attachment, beat the eggs on medium-high speed for 5 minutes. (No that is not a typo—this cake relies on whipping the eggs for a lot of its rise). Add the sugar, 1 tablespoon at a time, taking an additional 4 minutes. Then blend in the vanilla and peppermint oil or extract. Reduce the mixer speed to low and add the dry ingredients in 2 additions, mixing just until blended.
  6. Remove the bowl from the mixer, and using a rubber spatula, fold in the chocolate shavings. Then fold in the whipped cream, 1/3 of it at a time. Be gentle and do not overmix but do be sure the whipped cream is completely folded into the batter.
  7. Scrape the batter into the prepared pan and smooth the top. Bake for 55 to 60 minutes, until the top is golden brown and firm to the touch, and a wooden skewer inserted deeply into the pan comes out clean. Check at the 40 minute mark to be sure your cake is not overbowning, and if it is place foil on top of it.
  8. Remove the cake from the oven and place on a cooling rack for 20 minutes. Carefully remove the cake from the pan and let it completely on the cooling rack. Store in a cake dome or under plastic wrap for up to 5 days.
  9. Sprinkle with powdered sugar before serving.