Crepe Cake

Have you ever wanted to turn your love for traditional crepes into something extraordinary? That’s exactly what this Crepe Cake does. It transforms the familiar into a dessert that’s sure to impress. Picture delicate crepes, each one spread with creamy whipped cream frosting, stacked high into a cake. When I bring it to the table, it never fails to draw oohs and aahs – and I bet it’ll do the same for you.

Don’t let its elegant appearance fool you – this dessert is all about simple ingredients and classic techniques, perfect for those times when I want to create something memorable without hours of prep. A scattering of fresh berries and a light dusting of powdered sugar are the finishing touches. It’s a dessert that looks like it came from a fancy patisserie but tastes like it was made with love in your own kitchen.

Ingredients You Need to Make Crepe Cake

For the Crepes:

• Eggs: Use large or extra-large eggs.
• Whole Milk: Use fresh whole milk for best flavor.
• Water: Ideally filtered water.
• Butter: I prefer unsalted for more control over the salt content. If using salted, skip the added salt.
• Flour: All-purpose flour works perfectly. No need for anything fancy.
• Granulated Sugar: Regular white sugar is fine. Superfine dissolves a bit quicker if you have it.
• Kosher Salt: Or half the amount of a fine sea salt.
• Avocado Oil: I like its mild taste, but any neutral oil will do.

For the Frosting:

• Heavy Whipping Cream: Be sure that it’s cold for best results.
• Mascarpone Cheese: Choose a quality brand, like American-made BelGioioso, or something imported from Italy. If you use a low-quality mascarpone cheese, you could end up with a grainy texture or uneven consistency in your frosting.
• Powdered Sugar: Sift it to avoid lumps in your frosting.
• Vanilla Extract: Real vanilla extract provides a richer flavor.

Optional Toppings:

• Fresh Berries: Blueberries, raspberries, strawberries, or a combination adds a fresh and colorful touch.
• Powdered Sugar: A light dusting gives a beautiful finish.

Why Use Stabilized Frosting?

Using Stabilized Whipped Cream Frosting (or Chocolate Whipped Cream Frosting) for this cake is key to maintaining the cake’s texture and appearance. The simple addition of mascarpone cheese helps it hold its shape and consistency much longer than regular whipped cream. This means your cake will look just as good at serving time as it did when you first assembled it. I love how it keeps the delicate crepe layers intact without weeping or becoming runny. This is especially valuable for a crepe cake recipe with many delicate layers like this one, as it helps preserve the structure and presentation, even if it’s made a few hours ahead of serving.

Recipe Tips

• Watch the Heat: Keep an eye on the pan’s temperature when making the crepes. Too hot and they’ll cook too quickly; too cool and they won’t brown nicely.
• Chill the Batter: Allow the crepe batter to rest in the fridge for at least an hour. This helps the flour to fully absorb the liquid.
• Use Cold Ingredients and Tools for Frosting: Chill heavy whipping cream, mascarpone, and tools like a stainless steel bowl. Cold ingredients and tools help create a frosting that holds its shape better and is less likely to become runny or collapse.
• Fresh Berries for Topping: Opt for fresh and vibrant-looking berries for the topping. They add a beautiful color contrast and fresh flavor to the cake.
• Serving Presentation: Slice the cake carefully with a thin, sharp knife for clean wedges, and serve cold.

How to Store

Store any leftover cake covered in the refrigerator for up to 2 days. If you have leftover crepe batter or frosting, they will last up to 2 days in the refrigerator as well (the same goes for my simple Breakfast Crepes). If freezing extra crepes, stack them with parchment paper between each crepe (to be safe – though I’ve had luck stacking them with nothing in between), and store in an airtight container in the freezer.

How to Make Crepe Cake

To Make the Crepes: Blend eggs, milk, water, butter, flour, sugar, and salt until smooth, then chill for an hour. Heat a medium-sized pan and lightly oil it. Pour a small amount of batter into the pan, spreading it thinly. Cook briefly until lightly golden, then flip and cook the other side. Repeat with remaining batter, allowing crepes to cool before assembling the cake. You’ll make about 20 crepes; extras can be frozen or enjoyed separately.

To Make the Whipped Cream Frosting: Whip heavy cream, mascarpone, sugar, and vanilla extract in a mixer until stiff peaks form. Cover and chill until needed.

To Assemble Crepe Cake: Layer crepes on a serving plate, spreading whipped cream frosting between each; cover and refrigerate unused frosting for finishing the cake. Leave the top crepe unfrosted and refrigerate the assembled cake for at least 2 hours. Before serving, decorate the top with reserved frosting, fresh berries, and a dusting of powdered sugar. Slice carefully with a thin, sharp knife and serve.