This Crepe Cake is a stunning masterpiece that combines delicate layers of tender crepes with rich, creamy fillings. Each bite offers a harmonious blend of silky smoothness and slight chewiness, creating a texture that’s simply irresistible. With just 30 minutes of prep and an hour of cooking, you’ll craft a dessert that’s as impressive as it is indulgent. Perfect for celebrations or a sweet weekend treat, this cake is a feast for both the eyes and the palate.
Flavored with hints of vanilla and a touch of sweetness, this cake is a delightful balance of light and decadent. Its 16 generous servings make it ideal for sharing, while the luscious layers ensure every slice is a moment to savor. Whether you’re a seasoned baker or a beginner, this recipe promises to deliver a dessert that’s as rewarding to make as it is to enjoy.
Ingredients for a Delicious Crepe Cake
- Crepe Layers:
- 2 cups (473 ml) whole milk
- ½ cup (118 ml) water
- 4 large eggs
- ¼ cup (57 g) unsalted butter, melted but not hot
- 1 ½ teaspoons vanilla extract
- 2 cups (250 g) all-purpose flour
- 2 Tablespoons (25 g) granulated sugar
- ½ teaspoon salt
- Cooking oil or melted butter (for cooking)
- Filling:
- 1 ⅔ cups (400 ml) heavy cream
- ¾ cups (93 g) powdered sugar, divided
- 8 oz (226 g) full-fat cream cheese, softened
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- Ganache:
- 3 oz (85 g) chocolate (semisweet baking bar or couverture chocolate chips)
- 6 Tablespoons (88 ml) heavy cream
- Strawberries for garnish (optional)
Step-by-Step Instructions for Crepe Cake
- Prepare Crepe Batter: Combine all crepe ingredients (excluding cooking oil) in a blender. Blend for 10 seconds, scrape down the sides, then blend for another 5 seconds. Remove the blade, cover, and refrigerate for at least 30 minutes or overnight.
- Cook Crepes: Lightly brush an 8” skillet with oil or melted butter and heat over medium heat. Pour a bit less than ⅓ cup of batter into the pan, tilting to form an 8” circle. Cook until edges set and the crepe appears dry, then flip and cook until lightly golden. Repeat with remaining batter, cooling crepes on a rack. (Note: You’ll need 20 crepes for the cake.)
- Make Filling: In a large bowl, beat heavy cream and half the powdered sugar to stiff peaks. In another bowl, mix cream cheese, remaining powdered sugar, vanilla, and salt until smooth. Gently fold whipped cream into the cream cheese mixture until uniform.
- Assemble Cake: Place one crepe on a serving platter and spread about 3 Tablespoons of filling evenly over it. Repeat, layering crepes and filling, until you’ve used 20 crepes. (Use extra filling and crepes to make the cake taller if desired.)
- Prepare Ganache: Place chocolate in a heatproof bowl. Heat heavy cream in a saucepan until steaming, then pour over the chocolate. Cover with foil and let sit for 5 minutes. Whisk until smooth, then let cool slightly.
- Finish Cake: Pour or spread ganache evenly over the assembled cake. Refrigerate until the ganache sets. Garnish with strawberries if desired. Keep refrigerated in an airtight container until ready to serve.
Perfect Your Crepe Cake with Topping Ideas
While the ganache and strawberries are classic, try drizzling with caramel sauce or chocolate syrup for extra indulgence. For a fresh twist, top with sliced kiwi, raspberries, or a dusting of powdered sugar. If you’re feeling fancy, add edible flowers or a sprinkle of crushed pistachios for a pop of color and texture.
Serve Like a Pro: Presentation Tips
Slice your crepe cake with a sharp, warm knife for clean cuts. Serve on a chilled platter to keep the layers firm. Pair with a side of whipped cream or a scoop of vanilla ice cream for a decadent dessert. For a brunch twist, serve with a side of fresh fruit salad.
Keep It Fresh: Storage and Reheating
Store your crepe cake in an airtight container in the fridge for up to 3 days. If the ganache hardens, let it sit at room temperature for 10 minutes before serving. Do not freeze, as the cream filling may separate and lose its texture. For best results, assemble and serve the same day.
Time-Saving Hacks for Busy Bakers
Prepare the crepe batter the night before to save time. Use a non-stick skillet to reduce the need for constant oiling. If you’re short on time, skip the ganache and simply dust the cake with powdered sugar. For even faster assembly, use a stand mixer to whip the cream and cream cheese filling.
Customize Your Crepe Cake: Recipe Variations
Swap the vanilla extract for almond or lemon extract in the crepe batter for a unique flavor. For a chocolate twist, add 2 tablespoons of cocoa powder to the batter. Experiment with fillings like nutella, lemon curd, or mascarpone for a personalized touch. For a lighter option, use Greek yogurt in place of some of the cream cheese.
Crepe Cake
Ingredients
Crepe Layers
- 2 cups whole milk
- ½ cup water
- 4 large eggs
- ¼ cup unsalted butter melted but not hot
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 Tablespoons granulated sugar
- ½ teaspoon salt
- Cooking oil or melted butter for cooking
Filling
- 1 ⅔ cups heavy cream
- ¾ cups powdered sugar divided
- 8 oz full-fat cream cheese softened
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Ganache
- 3 oz chocolate use a chopped semisweet baking bar or couverture chocolate chips (½ cup)
- 6 Tablespoons heavy cream
- Strawberries for garnish optional
Instructions
- Pour all crepe ingredients (excluding cooking oil) into blender. Blend for 10 seconds. Scrape sides of blender with spatula to ensure ingredients are well incorporated, then blend again for 5 seconds.
- Carefully remove blade, cover blender, and refrigerate for at least 30 minutes or overnight before preparing crepes.
- When ready to cook, remove crepe batter from fridge and briefly stir.
- Brush an 8” skillet lightly with cooking oil or melted butter. Heat over medium heat until you can feel the heat radiating from the pan if you hover your hand several inches above the skillet.
- Pour a bit less than ⅓ cup of batter into the pan, tilting and swirling the pan so the batter forms an 8” circle. Cook until edges appear set and crepe begins to appear dry, flip (cooked side should be beginning to turn lightly gold) and cook until lightly golden. Remove to a cooling rack to cool and repeat until you have used all of your crepe batter. Note: You only need 20 crepes to make this crepe cake, you will have a few extras with this recipe, which is nice insurance since sometimes they tear and the first crepe or so may come out a bit wonky.
- Allow crepes to cool before stacking and assembling cake.
- Combine heavy cream and about half of the powdered sugar in a large mixing bowl. Use an electric mixer to beat to stiff, fluffy peaks.
- In a separate bowl, combine cream cheese, remaining powdered sugar, vanilla and salt and stir until smooth and creamy.
- Add whipped cream to the cream cheese mixture and use a spatula to gently fold together until uniform. Set aside.
- Note that you only need 20 crepes to assemble your crepe cake. Place one crepe on a serving platter then portion a large spoonful (about 3 Tablespoons) of filling over the crepe. Use an offset spatula to spread evenly over the crepe.
- Top with your next crepe, then repeat until you have used 20 crepes and all your filling (if you have any filling left over, feel free to use your extra crepes and make your cake taller!
- Place chocolate in a small heatproof bowl.
- Place cream in a small saucepan and heat until steaming.
- Pour cream evenly over chocolate, cover with foil, and let sit for 5 minutes.
- Remove foil and whisk until smooth.
- Let chocolate cool until slightly thickened, then remove crepe cake from fridge and pour/spread evenly over crepe cake. Return to fridge and let chocolate set before cutting and serving If desired, top with fresh strawberries.
- Keep cake refrigerated in an airtight container until ready to serve.