Chocolate Candy Cane Tower

Chocolate Candy Cane Tower
Prep Time
15 min
Cook Time
50 min
8 - 10 servings

Get festive with this impressive and indulgent tower, made with layers of chocolate pancakes and cream cheese and peppermint frosting.



cups pancake mix, such as Krusteaz
cup unsweetened cocoa powder
cup sugar
tsp pure vanilla extract
Vegetable oil, for pan
1 ½
cups bittersweet chocolate chips
(8-oz) packages cream cheese, room temperature
Tbsp butter, room temperature
cup powdered sugar
tsp peppermint extract
tsp salt
cup whole milk, room temperature
candy canes, crushed
Mini meringue cookies, for garnish, optional


Step 1

In a large bowl, combine the pancake mix, cocoa powder, sugar, vanilla and 4 cups water. Whisk until just combined — a few small lumps left is just fine.

Step 2

Heat a 10-inch skillet over medium heat. Add 1/2 teaspoon vegetable oil to the pan and swirl to coat evenly. Add about 2 cups of batter to the pan to make the first pancake. Cook for 6 minutes on the first side, adjusting the heat as needed to cook gently without burning. When small bubbles start to burst on the surface, sprinkle over a few chocolate chips and slide the pancake onto a flat plate. Place the pan over the plate and flip the pancake back into the pan. Cook for an additional 2 minutes, then remove the pancake to a wire cooling rack to cool completely. Continue with the remaining batter, going down by about 1/2 cup or 1/4 cup for each pancake. When the pancakes get small enough, feel free to simply flip with a spatula. You should end up with about 8 pancakes.

Step 3

Place the cream cheese, butter, sugar, peppermint extract, salt and milk in a large bowl. Beat with a handheld mixer on medium speed until fully combined and light and fluffy, 3 minutes. Set aside.

Step 4

Place the largest pancake on a flat cake stand. Spread some of the frosting over the top of the pancake, leaving a 1/3-inch border on the outside. Sprinkle with some of the crushed candy canes. Continue stacking the pancakes with the frosting and the candy canes, going down in size as you stack. Insert a long skewer through the center of the cake to hold the layers in place. Trim the skewer so that the top is flush with the top of the cake, and cover with more frosting. Decorate with mini meringue cookies on top if desired.

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