Crepe Cake
This crepe cake is a stunning and delicious dessert! This impressive cake is made with multiple layers of thin crepes filled with whipped cream or pastry cream. It is a light and airy treat that is perfect for any occasion!
Why You’ll Love This Recipe
- This crepe cake is a visually stunning dessert that is sure to wow your friends and family!
- Each layer is soft, fluffy, and delicious.
- It is relatively easy to make.
- The crepes are light and airy. In addition, the filling is creamy and delicious.
- There are endless flavor possibilities, so you can customize the cake to your liking.
- This recipe is easily made gluten free with gluten free flour.
- It is unique and unforgettable.
- Check out this Cookie Dough Cake for another stunning dessert!
Ingredients & Substitutes
These are the ingredients and substitutions for this crepe cake. Scroll down to the recipe card below for the full recipe.
First, use either gluten free or all purpose flour. They both work well. I do not recommend almond flour, coconut flour, oat flour, or another flour.
Eggs help bind the batter together and create fluffy crepes. Do not use flax eggs or chia eggs.
Milk helps thin out the batter. Use regular or plant based milk.
Granulated sugar adds a touch of sweetness.
Melted butter adds a delicious buttery flavor. Feel free to use melted coconut oil for a dairy free option.
Vanilla extract adds a cozy flavor to the crepes and the creamy filling.
Add in a pinch of salt to balance out the sweetness.
For the creamy frosting, use heavy cream, powdered sugar, and vanilla extract.
Lastly, garnish with fresh berries and powdered sugar if desired.
Taste & Texture
This crepe cake has a similar texture to icebox cake.
The crepes become soft. In addition, the crepes are thin and delicate, with a slight vanilla flavor.
The filling is creamy and sweet. It resembles whipped cream.
Overall, this cake is not like a traditional cake. It is soft, fluffy, creamy, and delicious!
How to Make
Step 1
First, in a large mixing bowl, whisk together the flour, eggs, milk, granulated sugar, melted butter, vanilla extract, and salt until a smooth batter forms. Let the batter rest for 15 minutes.
Step 2
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter or cooking spray.
Step 3
Pour ¼ cup of the crepe batter into the center of the pan, then quickly tilt and swirl the pan to spread the batter into a thin, even layer.
Step 4
Cook the crepe for about 1 to 2 minutes until the edges start to lift and the bottom is lightly golden. Flip the crepe using a spatula and cook for an additional 1 to 2 minutes on the other side.
Step 5
Transfer the cooked crepe to a plate and repeat the process with the remaining batter, stacking the crepes on top of each other as they cook. It should make approximately 15 to 20 crepes.
Step 6
In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Step 7
To assemble the crepe cake, place one crepe on a serving plate and spread a thin layer of the whipped cream filling on top. Repeat this process, layering the crepes and filling until you have used all the crepes. Ensure the top layer is a crepe.
Step 8
Garnish the top of the cake with fresh berries and dust with powdered sugar.
Step 9
Refrigerate the crepe cake for at least 2 hours, or overnight, to allow the cake to set.
Step 10
Lastly, slice and serve the crepe cake chilled. Enjoy!
Expert Tips for Success
Here are a few expert tips and tricks for making the best crepe cake.
Use a good quality crepe batter. This will help to ensure that the crepes are thin and delicate. The recipe below makes perfect crepes.
Make sure the crepes are cooked evenly. This will prevent them from tearing when assembling the cake.
Make the crepes the same size. This makes stacking each layer easier.
Let the cake set in the refrigerator for at least 2 hours before serving. This will help the flavors to meld and the cake to become more firm.
Flavor Variations & Add-Ins
There are endless flavor variations for crepe cake. Here are a few ideas.
- Vanilla: This is the classic flavor of crepe cake.
- Chocolate: For a richer flavor, use chocolate crepes and chocolate filling.
- Strawberry: This light and refreshing flavor is perfect for spring or summer.
- Banana: This would be great for brunch.
- Coffee: For an elevated flavor, use coffee crepes and coffee filling.
How to Serve & Store
Crepe cake is best served chilled. Chill for at least 2 hours before slicing into.
Top with fresh fruit and powdered sugar if desired.
Serve by itself or as part of a larger dessert spread.
You can store it in the refrigerator for up to 1 day.
Frequently Asked Questions (FAQs)
Yes, you can make the cake up to 2 days ahead of time. Just assemble the cake and refrigerate it until you are ready to serve.
Yes, you can use store-bought crepes, but they will not be as delicate as homemade crepes.
The best way to cut the cake is with a sharp serrated knife. Cut the cake into thin slices and serve immediately.
This unique cake is made from layers of crepes and whipped cream or frosting.
They are stunning and impressive, thus making them more expensive.
Use gluten free flour to make gluten free crepe cake.
Equipment Needed
Cake Stand: This is a beautiful cake stand!
Pyrex Glass Measuring Cups: Use these glass measuring cups.
Pyrex 3 Glass Mixing Bowls: These are my favorite glass mixing bowls for baking cakes.
KitchenAid Stand Mixer: This is one of my most used kitchen appliances.
Check out all of my kitchen favorites!
You May Also Enjoy
If you make this crepe cake recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Crepe Cake
Ingredients
- 2 cups flour, gluten free or all purpose
- 4 eggs
- 2 cups milk
- ¼ cup granulated sugar
- 2 tbsp melted buter
- 1 tsp vanilla extract
- pinch salt
- 2 cups heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- fresh berries, optional
- powdered sugar, optional
Instructions
- In a large mixing bowl, whisk together the flour, eggs, milk, granulated sugar, melted butter, vanilla extract, and salt until a smooth batter forms. Let the batter rest for about 15 minutes.
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter or cooking spray.
- Pour ¼ cup of the crepe batter into the center of the pan, then quickly tilt and swirl the pan to spread the batter into a thin, even layer.
- Cook the crepe for about 1 to 2 minutes until the edges start to lift and the bottom is lightly golden. Flip the crepe using a spatula and cook for an additional 1 to 2 minutes on the other side.
- Transfer the cooked crepe to a plate and repeat the process with the remaining batter, stacking the crepes on top of each other as they cook. You should get approximately 15 to 20 crepes.
- In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- To assemble the crepe cake, place one crepe on a serving plate and spread a thin layer of the whipped cream filling on top. Repeat this process, layering the crepes and filling until you have used all the crepes. Ensure the top layer is a crepe.
- Garnish the top of the cake with fresh berries and dust with powdered sugar.
- Refrigerate the crepe cake for at least 2 hours, or overnight, to allow the flavors to meld and the cake to set.
- Finally, slice and serve the crepe cake chilled. Enjoy!
Notes
- Both all purpose and gluten free flour work in this recipe. Since I am gluten free, I use gluten free flour.
- The crepe batter will be thinner than pancake batter.
- Make the crepes all the same size.
- Beat the creamy filling until stiff peaks form. Use a stand mixer for this.
- Allow the cake to chill for at least 2 hours in the fridge before slicing.
- Store this cake in the fridge for up to 24 hours. After that, it becomes too soft and mushy.
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