Fancy, Yet Easy Crepe Cake
Looking for a unique cake? This crepe cake is a super fun and impressive (but not too difficult!) dessert. It’s equally suited for birthdays as it is brunches, and it’s always fun to hear “oohs” and “ahhs” as you cut the first slice and reveal all the pretty layers! In case you haven’t guessed already, this cake is made with paper-thin, lightly sweetened vanilla crepe layers (made from my crepe recipe). Between the crepes, we’ll spread a silky whipped cream/cream cheese filling that is just as wonderfully light as the crepe layers themselves. I like to top my crepe cake off with a silky chocolate ganache. When paired with the thin crepes and light filling, the texture and taste is pure heaven. Adding some sliced strawberries (or macerated strawberries!) on top is highly recommended too!
What You Need
This crepe cake uses just 12 ingredients, most of which are likely already in your kitchen. Here are a few worth noting before we dig in:
Unsalted butter. Make sure your butter is melted, but not hot when you add it. I use unsalted butter, but if you only have salted butter on hand, you can reduce the salt in the batter to a heaping ¼ teaspoon. Vanilla. If you have some homemade vanilla extract leftover from the holidays (it should be ready right about now!), feel free to use it here. Heavy cream. Double cream or whipping cream will also work. We will use this in the whipped cream filling and the ganache. Cream cheese. Use full-fat, brick-style cream cheese. Anything else could make your filling too runny. Semisweet chocolate. You can either chop up a baking bar or use couverture chocolate chips. I don’t recommend regular chocolate chips. For a darker chocolate, simply substitute dark chocolate instead.
SAM’S TIP: You will end up with a few extra crepes from this batter, and that’s okay! Sometimes the first few crepes tear or just aren’t as pretty, so you can just set those aside for snacking. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make a Crepe Cake
Crepe Layers
Whipped Cream Cheese Frosting
SAM’S TIP: I whip my cream first so I can just use the same beaters when beating the cream cheese. If you are nervous about whipping your cream to stiff peaks, check out my homemade whipped cream post for lots of tips!
Assembly
SAM’S TIP: If you’d like to expedite the process, you can always make the crepes in advance. Simply store them in the fridge in an airtight container until ready to assemble (but no longer than 2 days). The crepe batter itself can also be made in advance and stored in the fridge. I can’t wait to see how pretty your cakes turn out! Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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