Ingredients
Method
For the Peppermint Marble Loaf Cake
- Preheat oven to 300°F. Line a loaf pan with parchment paper, allowing the ends to hang off of the sides of the pan (for easy removal of the loaf cake).
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter and cream cheese on medium speed until smooth (about 1 minute). Add the sugars and vanilla and beat until fluffy (3-4 minutes).
- Add the eggs one at a time, beating after each addition until well incorporated. Scrape down the sides of the bowl as needed.
- In a medium bowl, whisk together the flour, salt, and baking powder. With the mixer on low speed, add flour mixture in two batches, alternating with the milk. Begin and end with the flour mixture and do not overmix.
- Spoon about 2 cups of batter into a separate bowl. Fold in the finely crushed peppermint candies.
- Add the cocoa and peppermint extract to the remaining batter in the mixing bowl. Stir until combined.
- Using a 1 tablespoon cookie scoop, alternately drop chocolate and vanilla batters into the prepared loaf pan. Gently swirl batters together with the tip of a knife. Tap the pan on the counter to remove air pockets.
- Bake until a wooden toothpick inserted in the center comes out with a few moist crumbs, about 1 hour and 15 minutes. Let cool in pan on a wire rack for 10 minutes, then transfer to the wire rack to cool completely. Drizzle with cream cheese glaze once cooled!
For the Cream Cheese Glaze
- In a small bowl, stir together the powdered sugar, cream cheese, and salt. Mix until well combined. Stir in milk until smooth.
Notes
- Loaf cake can be stored in an airtight container at room temperature for up to 3 days.
- Flour – increase by 1½ tbsp
- Granulated Sugar - decrease by 1 tbsp
- Brown Sugar - decrease by ½ tbsp
- Baking Powder – decrease to ¼ tsp
- Eggs – use 4 instead of 3
- Increase oven temperature to 315° F
- Decrease baking time by 5 or more minutes
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