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A slice of Candy Cane Chocolate Crepe Cake on a plate on a table
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4.94 from 16 votes

Chocolate Candy Cane Mille Crepe Cake

A super festive candy cane chocolate crepe cake recipe made of crepes with a unique chewy soft texture and crunchy candy canes topped with a dark chocolate ganache.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Sweets
Cuisine: American, French
Servings: 8 Servings
Calories: 730kcal
Author: Joyce Lee



  • 2 large eggs
  • ¾ cup milk (or eggnog)
  • ½ cup water (add an extra ¼ cup if using eggnog)
  • ¾ cup flour
  • 3 tablespoons melted butter
  • ¼ cup cocoa powder
  • 2 tablespoons vanilla extract

Cream Filling

  • ¼ cup crushed candy canes
  • 473 ml whipping cream (or heavy cream, minimum of 30% milk fat)
  • 2 tablespoons vanilla extract

Candy Cane Filling

  • 16-20 candy canes (crushed)

Dark Chocolate Ganache

  • 255 g dark chocolate wafers or chips
  • 1 cup heavy cream


Blitz the Candy Cane

  • Unwrap 16-20 candy canes and pulse in a food processor. To keep the cake crunchy, don't pulse it too finely. Set aside for later. You'll need to reserve ¼ cup of this for the cream, the rest will be used to sprinkle between crepe layers.

Make the Candy Cane Cream Filling

  • Using a mixer, whip 473 ml whipping cream until it forms a stiff peak
  • Add in 2 tablespoons vanilla extract and ¼ cup crushed candy canes and mix for a few more seconds
  • Set aside in the fridge to cool

Make the Chocolate Crepes

  • In a large bowl, whisk 2 large eggs, ¾ cup milk, 3 tablespoons melted butter, 2 tablespoons vanilla extract and ½ cup water together and mix until smooth.
  • Then whisk in ¾ cup flour, ¼ cup cocoa powder and mix until the batter is smooth.
  • In a small non-stick frying pan, add a little butter and adjust the stove to low heat. The circumference size of the frying pan will be the size of the cake.
  • When the pan is hot, add ¼ cup of batter (adjust this amount if you are using a larger frying pan) to the pan and swirl a thin circular layer around the bottom of the pan
  • Cook it for approximately 2 mins (or when the edges become light brown and start curling, then flip it and cook for another 1-2 minutes
  • Remove from pan and set it aside to let it cool.
  • Keep making crepes until all the batter has been used, and stack them up into one pile to keep them moist while they are cooling down.

Building the Cake

  • Start with a crepe layer
  • Add a layer of cream
  • Add a layer of candy cane sugar
  • Repeat the layering. (If you prefer a less sweet cake, put candy cane sugar on every other layer, or every 3 layers instead.)
  • End the last layer with a crepe
  • Keep cake in the fridge for 30 mins to an hour to cool and set
  • At this point, you can serve the crepe cake as is, with a layer of whipped cream on top and a dusting of powdered sugar or crushed candy canes on top.

Dark Chocolate Ganache (Optional)

  • In a small pan, heat up 1 cup heavy cream until hot. Careful not to let it boil.
  • Turn off the heat
  • Add 255 g dark chocolate wafers or chips into the hot liquid and stir until it has melted
  • If the chocolate seems lumpy and not fully melted, turn the heat back on low for a few mins and keep stirring until it is smooth
  • Set aside for 5-10 mins to cool
  • Pour over the cooled cake. You may have to ladle some of the chocolate manually to cover the sides.
  • Set in the fridge to cool for 1 hour
  • Decorate and enjoy! :)
    A slice of Candy Cane Chocolate Crepe Cake on a plate on a table


Serving: 1Serving | Calories: 730kcal | Carbohydrates: 66g | Protein: 7g | Fat: 48g | Sodium: 134mg | Sugar: 42g