Crepe Cake
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Published
If you’re looking for a true brunch showstopper, this crepe cake is it. Light, tender crepes layered with a fluffy raspberry cream filling make every slice a little piece of heaven. I first made this for a tea party, and people were more interested in snapping photos than eating it, at least until the first bite. It’s a little more effort than a traditional cake, but the payoff is worth every single layer.
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I wanted this crepe cake to feel elegant but still easy enough for a brunch spread, and the tender crepes with their light raspberry cream filling hit the mark perfectly. If you’re after a richer, more dessert-style cake, you could swap the cream for buttercream, but I love how the whipped cream keeps it light and airy. The best part is it’s completely customizable, so you can layer it however you like. Amy’s crepes are incredibly good on their own, and this version is such a fun twist for tea parties, brunches, or any special gathering.
Helpful Tips
- Properly heat up the pan. I like to give my pan a full 5-6 minutes to heat up on medium heat before adding the batter. This helps crepes not stick, cook gently, and stay tender without turning tough or rubbery.
- No butter needed (sometimes). I didn’t need any for my pan, but if you’re first crepe sticks, lightly butter between each one for smooth flipping. A good non-stick pan works best.
- Measure each scoop. I used a ½ cup dry measuring cup to ladle the batter into the pan for even-sized crepes.
- Let the crepes cool completely. Even a little warmth will melt the cream filling and cause the layers to slide, so patience here really pays off.
- Go light on the filling. A thin, even layer between crepes keeps the cake stable. Too much and you’ll notice it starts to tilt.
- If your cake starts leaning, pop it in the fridge for about 15 minutes before adding more layers. This quick chill will firm things up. When you resume, use a little less cream mixture so the layers stay balanced.
Crepe Cake
Equipment
- 8-inch non stick pan or crepe pan
Ingredients
Crepes
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 2 cups all-purpose flour
- 8 tablespoons unsalted butter, optional, divided for the pan
Raspberry Whipped Filling
- 8 ounces cream cheese, room temperature
- 2 tablespoons raspberry jam , (plus extra if you want to decorate the top with it)
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 7 raspberries
Instructions
- In a medium bowl, whisk together the eggs and milk until smooth. Add the salt, sugar, and flour, mixing until the batter is completely lump-free. (An electric hand mixer makes this quicker, but a whisk works just fine.) Let the batter rest for about 20 minutes.
- In another bowl, whip the cream and powdered sugar with a hand mixer on high speed until medium-stiff peaks form, checking occasionally to avoid overwhipping.
- In a separate mixing bowl, combine the softened cream cheese, raspberry jam, vanilla extract, and the whipped cream. Beat on low until smooth, then chill the filling in the fridge while you cook the crepes.
- Heat a non-stick skillet over medium heat. If needed, lightly butter the pan. Pour in a ladle of batter and immediately lift off the heat and swirl to cover the bottom of the skillet evenly, then return to the heat. Cook until the batter is just set and the underside is lightly golden, then flip and cook briefly on the second side. Repeat until all the batter is used, letting the crepes cool completely before assembling.
- To assemble, place one crepe on a serving plate and spread a thin, even layer of the chilled cream filling over the top. Continue layering crepes and filling, keeping the layers light so the cake stays stable. For the top layer, spread more filling and decorate with fresh raspberries, a swirl of cream, or any toppings you like.
- Slice with a very sharp knife for clean layers and serve immediately. Enjoy!
Video
Notes
- Swap raspberry jam with strawberry, apricot, or lemon curd, if desired.
- Make chocolate crepes. Add 2 Tbsp cocoa powder to batter for a chocolate crepe cake.
- The nutrition facts are done without butter. With butter, the total calories per serving are about 594 calories.
- Use a very sharp knife. A clean, precise cut helps the layers stay intact and makes for picture-perfect slices.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Crepe Cake Step by Step
Gather the ingredients together.
Make the crepe batter: In a medium mixing bowl, whisk together 8 large eggs and 2 cups whole milk until smooth. Add 1 tsp salt, 1 tbsp granulated sugar, and 2 cups all-purpose flour.
Rest the batter: Continue whisking (or use a hand mixer) until the batter is lump-free. Let the batter rest for 20 minutes to relax the gluten and produce tender crepes.
Whip the cream: In a separate medium bowl, combine 1 cup heavy whipping cream and 1 cup powdered sugar. Using a hand mixer, whip on high speed until medium-stiff peaks form, about 3 minutes. Stop occasionally to check the peaks and avoid overwhipping.
Make the raspberry filling: In another mixing bowl, add 8 oz. room temperature cream cheese, 2 tbsp raspberry jam, and ½ tsp vanilla extract.
Fold in the whipped cream: Gently fold in the whipped cream mixture, mixing on low speed until everything is combined. Chill the cream filling in the refrigerator while you cook the crepes.
Cook the crepes: Heat a non-stick skillet over medium heat. Let the pan heat up fully before adding the batter. Lightly butter the pan if needed (up to 8 tbsp unsalted butter, divided, for the whole batch). Pour about ½ cup of crepe batter into the skillet and tilt the pan to spread it evenly into a thin circle. Cook each crepe for about 1 minute until the batter is set and the underside is lightly golden.
Flip if needed: Flip and cook briefly on the second side if desired.
Stack and cool: Repeat until all batter is used, stacking the crepes on a plate to cool completely.
Assemble the cake: Once all the crepes are completely cool, place one crepe on a serving plate and spread about 2 tbsp of the chilled cream filling evenly over the top.
Finish the layers: Repeat with the remaining crepes and filling, keeping the layers thin so the cake stays stable.
Decorate the final layer: For the final layer, spread a generous amount of cream filling and decorate with 7 (or as many as desired) fresh raspberries, extra raspberry jam, or any toppings you like.
Slice and serve: Slice the cake with a very sharp knife for clean layers and serve immediately. Enjoy!
Recipe Variations
Here are a few fun ways to mix up your crepe cake and make it uniquely yours.
- Chocolate: Add 2 Tbsp cocoa powder to batter for a chocolate crepe cake.
- Lemon Cream: Swap the raspberry jam for lemon curd and add lemon zest.
- Nutella Layers: Spread a thin layer of Nutella under the cream for a chocolate-hazelnut twist.
Serving Suggestions
This crepe cake makes a gorgeous centerpiece for any brunch or tea party. Pair it with savory bites like mini quiches or sheet pan breakfast pizza to balance the sweetness. For drinks, a pot of hot tea, cappuccinos, or mimosas make perfect companions. If you’re building a dessert table, it pairs beautifully with Japanese soufflé pancakes, shortbread cookies, or orange creamsicle scones.
How to Store Leftovers
You can easily prepare parts of this crepe cake ahead of time to make assembly a breeze. The whipped topping can be stored in the fridge for 3-4 days. Cooked crepes can be stored in the fridge for up to 2 days or frozen for up to 1 month. Thaw them in the refrigerator before using.
Once assembled, the cake should be stored covered in the fridge and enjoyed within 3 days for the best texture and flavor. Avoid freezing the fully assembled cake, as the cream filling may separate and lose its light, fluffy consistency after thawing.
More Crepe and Filled Pastry Dessert Recipes
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