Crepe Cake Recipe

If you’ve ever wanted to create a dessert that’s as stunning as it is delicious, this Crepe Cake Recipe is about to win your heart. Picture this: tender, golden crepes stacked fifteen layers high, each one spread with the dreamiest whipped cream cheese frosting, and finished with a flourish of powdered sugar. The result is a light-yet-decadent cake that’s perfect for celebrations or, honestly, any day you crave something extraordinary. Whether you’re a seasoned home baker or a crepe novice, you’ll be amazed at how simple ingredients can come together to create this show-stopping masterpiece. This Crepe Cake Recipe is your new go-to for impressing friends, family, or just treating yourself to something truly special.

Ingredients You’ll Need

Crepe cakes have an irresistible charm, but the secret is in their simplicity! Every ingredient in this Crepe Cake Recipe plays a special role—giving the crepes their delicate texture and the frosting its creamy richness. Let yourself get excited as you gather these kitchen staples (most of them you probably already have!).

• Warm Water: Helps lighten the crepe batter, resulting in extra-tender layers.
• 2% Milk: Adds a rich, full-bodied flavor while keeping the crepes moist.
• Eggs: Provide essential structure and ensure the crepes come out resilient and flexible.
• Unsalted Butter: Lends a lush mouthfeel to both the crepes and the frosting—plus a lovely golden color.
• All-Purpose Flour: Keeps the crepes just sturdy enough to layer, while still being tender.
• Granulated Sugar: Gives the crepes a hint of sweetness to balance the tang of the cream cheese frosting.
• Salt: Just a pinch sharpens all the flavors—don’t skip it!
• Cream Cheese: The unsung hero of the frosting, it adds a tangy creaminess that pairs beautifully with the sweet crepes.
• Sweetened Condensed Milk: Brings smoothness and sweetness, making the frosting impossibly silky.
• Vanilla Extract: Just two teaspoons add a warm, fragrant depth to both the crepes and their creamy layers.

How to Make Crepe Cake Recipe

Step 1: Blend the Crepe Batter

Start by grabbing your blender (it’s truly the easiest way). Pour in the warm water, followed by the milk, eggs, and melted butter. Top it off with the flour, sugar, and salt. Blend until smooth, scraping down the sides as needed. You’ll want a silky batter with no lumps—this is what creates the beautifully thin crepes that make the Crepe Cake Recipe irresistible.

Step 2: Cook the Crepes

Heat up a medium 9-inch non-stick pan over medium heat. Swirl in a tiny dab of butter to coat the pan (the aroma alone is heavenly). Pour about 3 tablespoons of batter into the center and tilt the pan until the batter evenly covers the surface. Cook until the edges turn golden and lacy—about 30 seconds—then flip carefully, cooking the other side for another 30 seconds. Transfer each finished crepe to cool as you work through the batter. You should end up with 15 beautifully thin, supple crepes.

Step 3: Whip Up the Frosting

In a stand mixer fitted with a whisk attachment, beat the softened butter with the sweetened condensed milk on high for a glorious 7 minutes until it’s pale and whipped. Add the softened cream cheese, incorporating one tablespoon at a time on medium-high—the secret for a smooth (but not overly stiff) frosting. Finish with the vanilla extract for a creamy, fragrant finish.

Step 4: Assemble the Crepe Cake

Time for the magic! Lay your first crepe flat on a serving platter. Using a spatula or ice cream scoop, spread about 3 tablespoons of frosting evenly over the crepe, all the way to the edges. Gently layer on another crepe, repeating the process until you’ve stacked all 15, creating a gorgeous, multi-layered Crepe Cake Recipe. Don’t worry about perfection—each layer adds to the rustic charm!

Step 5: Chill, Decorate, and Enjoy

Once assembled, refrigerate the crepe cake for at least 6 hours—or, for best results, overnight. This allows the flavors to meld and the frosting to firm up, so every slice holds together beautifully. Dust with powdered sugar and crown with fresh berries right before serving. Get ready for applause!

How to Serve Crepe Cake Recipe

Garnishes

A flourish of powdered sugar is a must, but consider taking it further with a pile of fresh berries, a drizzle of warm chocolate sauce, or toasted nuts for crunch. Edible flowers add a fairytale finish if you really want to make your Crepe Cake Recipe pop at the table. Keep it simple or get creative—it’s impossible to go wrong.

Side Dishes

Because the Crepe Cake Recipe is so airy and creamy, it pairs beautifully with tangy or bright accompaniments. Serve alongside a raspberry coulis, whipped crème fraîche, or even a scoop of tart lemon sorbet. For brunch, a fruit salad or crisp prosecco also completes the experience—it’s a celebration on a plate.

Creative Ways to Present

Try cutting the cake into vertical slices to reveal all those impressive, paper-thin layers. Or, for a whimsical twist, turn individual crepes into mini cake stacks for personal desserts. Want to wow at a party? Arrange fresh herbs, edible petals, or even a swirl of citrus zest for a striking, Instagram-worthy focal point. With this Crepe Cake Recipe, presentation is half the fun!

Make Ahead and Storage

Storing Leftovers

If you have any crepe cake left (a rare occurrence!), simply cover the cake tightly with plastic wrap or transfer slices to an airtight container. Store in the fridge for up to 3 days. The layers will continue to meld—that’s part of the magic with this Crepe Cake Recipe!

Freezing

For longer storage, you can freeze the assembled cake. Cut into individual slices, wrap each in plastic, then place in a freezer-safe bag or container. Thaw overnight in the refrigerator before serving. Pro tip: freeze unfrosted crepes separately for fresh assembly on demand.

Reheating

While the Crepe Cake Recipe is best enjoyed chilled, you can let refrigerated slices come to room temperature for 15-20 minutes before serving, which softens the frosting and brings out the flavors. Avoid microwaving, as it changes the texture.

FAQs

Can I make the crepes ahead of time?

Absolutely! You can prepare the crepes one or two days in advance. Stack them with parchment paper between each layer and refrigerate in an airtight bag or container until you’re ready to assemble.

Do I need a blender to make the crepe batter?

A blender creates the smoothest batter with zero lumps (and minimal effort), but you can whisk everything together by hand if you don’t mind a little extra mixing. Just make sure your batter is silky before cooking.

Can I use other frostings for the Crepe Cake Recipe?

Definitely! The cream cheese frosting here is a classic, but feel free to swap it for whipped cream, chocolate ganache, or even a light pastry cream for a delicious twist. Mix and match flavors to make it truly your own.

How do I keep my crepes from sticking to the pan?

A good non-stick pan is your best friend for this Crepe Cake Recipe. Keep the pan lightly buttered between crepes, and make sure it’s fully pre-heated before adding batter. If your first crepe sticks, don’t worry—it’s the chef’s treat!

What’s the best way to cut the cake for neat slices?

Use a long, sharp knife and wipe it clean between cuts. Refrigerating the cake thoroughly before slicing helps hold those gorgeous layers together, resulting in picture-perfect slices every time.

Final Thoughts

If you’ve been tempted by the beauty of a layered dessert, this Crepe Cake Recipe will absolutely steal the show. All it takes is a little patience and a handful of pantry staples to create a dessert people will rave about. Give it a try—you deserve that first, glorious slice!

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