Crepe Cake

Festive and very simple to make, this Crepe Cake With Chocolate Whipped Cream is perfect for a family celebration. It has thin layers of delicate crepes stacked with a luscious, chocolate-flavored whipped cream that creates a stunning texture in every slice.

It is very easy to assemble, you just need some patience to make the crepes, but I have a very easy crepes recipe on the blog.

Instead of chocolate whipped cream, you can use my custard recipe (pastry cream) as a filling or use this filling for cream puffs .

Why You’ll Love This Crepe Cake

• Easy to assemble – No baking required, just cook the crepes and layer them.
• Decadent flavor – The chocolate whipped cream is rich yet airy, and the addition of cream cheese makes it stable.
• Customizable – Swap the filling for pastry cream, add fresh strawberries or raspberries, or drizzle with chocolate ganache for extra indulgence.
• Great for celebrations – This elegant cake is perfect for birthdays, holidays, and special occasions.

What You’ll Need:

For the Crepes:

• 4 large eggs
• 3 tbsp unsalted butter, melted and cooled
• 2 cups all-purpose flour
• 2 1/2 cups whole milk
• 1 tbsp granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• Cooking spray or extra butter for the pan

For the Chocolate Whipped Cream:

• 1 cup cold heavy whipping cream
• 6 tbsp powdered sugar, divided
• 4 oz cream cheese, softened
• 1 cup semi-sweet chocolate chips, melted (or substitute with 1/4 cup unsweetened cocoa powder)
• 1/2 tsp almond extract (optional)

For Garnishing:

Chocolate shavings

Fresh berries (strawberries, raspberries)

Chocolate ganache

Chopped nuts

How to Make Crepe Cake with Chocolate Whipped Cream

Step 1: Make the Crepe Batter

1. In a blender or large mixing bowl, whisk together eggs, granulated sugar, melted butter, milk, vanilla extract, and salt.
2. Gradually add the all-purpose flour, blending until the batter is smooth and has the consistency of heavy cream.
3. Let the batter rest for 20-25 minutes at room temperature or refrigerate overnight.

Step 2: Cook the Crepes

1. Heat a nonstick skillet (8-10 inches) over medium heat and lightly grease with butter or cooking spray.
2. Pour 1/4 cup of batter into the pan and swirl to coat the bottom evenly.
3. Cook until the edges lift slightly and the top appears set (about 30-40 seconds), then flip and cook for another 20-30 seconds.
4. Transfer to a plate and repeat with the remaining batter. Avoid stacking hot crepes to prevent sticking.

Step 3: Make the Chocolate Whipped Cream

1. In a large bowl, whip the cream cheese with 2 tbsp powdered sugar until smooth.
2. Add the melted chocolate (cooled slightly) and mix until combined.
3. In a separate bowl, beat the cold heavy whipping cream and remaining powdered sugar until stiff peaks form.
4. Gently fold the whipped cream into the chocolate mixture, whipping on medium speed until smooth and fluffy.

Step 4: Assemble the Crepe Cake

Finish the top with whipped cream and garnish with raspberries, strawberries, chocolate ganache, or nuts.

Place a chocolate crepe or regular crepe on a serving plate or cake stand.

Spread a thin layer of chocolate whipped cream on top.

Repeat with the remaining crepes and cream, stacking them evenly.

An inexpensive non-stick skillet works just fine here. Use an 8-10 inch pan for making crepes for this layered cake. A stainless steel skillet also works, make sure you heat it well, reduce the heat to medium and grease the bottom with butte, ghee or a cooking spray.

If your crepes stick to the pan, make sure it is properly heated and greased. When making crepes, if they tear apart, this may mean they are too thin and the batter is too thin.

The chocolate whipped cream in this Crepe Cake is made with heavy whipping cream, melted chocolate chips and cream cheese. It tastes creamy and delicious and it is one of my favorite spreads for crepes. The use of some cream cheese makes the whipped cream more stable.

What the best chocolate for chocolate whipped cream is?

Dark chocolate with at least 70% cocoa is my go to, because it gives a rich flavor and is not overly sweet. You can use milk chocolate for a sweeter taste. Make sure to melt it properly over a double boiler or in 10-15 second intervals in the microwave and let it cool slightly before mixing it into the whipped cream.

Heavy whipping cream

I suggest using high quality heavy cream from cow’s milk and avoid any vegetable whipping cream. If you have to use non-dairy cream due to diet preferences, you can certainly do so.

Animal cream has a slightly sweet taste, almost like ice cream, and it melts at the mouth. Vegetable cream is thick, whips easily, it is also sweet and greasy. It sticks to my tongue and this feeling is a little unpleasant to me.

A common issue with homemade whipped cream is over whipping the cream or not chilling it before you start to whip it. For best results – chill the mixing bowl and beaters before whipping the cream. Avoid over mixing, as it can cause the cream to curdle/separate. If it starts to soften once whipped, refrigerate the whipped cream to firm it up again.

Heavy whipping cream

Add a sprinkle of chopped nuts, pralines, crushed cookies, chocolate chips, berries or thinly sliced bananas between some of the layers for extra crunch and flavor.

Recipe Tips

• Making uniform crepes – Use the same amount of batter per crepe and swirl the pan evenly.
• Choosing the best chocolate – Dark chocolate (70% cocoa) gives a rich, less sweet flavor, while milk chocolate makes it sweeter.
• Avoid overwhipping – Overwhipping the cream can cause separation. If it softens, refrigerate it before assembling.
• Storage tips – Store the crepe cake in the refrigerator, loosely covered with plastic wrap, for up to 24 hours.

This Crepe Cake With Chocolate Whipped Cream is the perfect treat for Easter, birthdays, or any special occasion. Give it a try, and let me know in the comments how you enjoyed it!

More Similar Recipe

• Chocolate Mascarpone Cheesecake – Another cheesecake that is worth trying.
• Lemon Curd Pancakes 
• Matcha Cake

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

5 from 4 votes

Crepe Cake

By Mira Lyubenova

Festive and very simple to make, this Crepe Cake With Chocolate Whipped Cream

Prep: 20 minutes mins

Cook: 20 minutes mins

Total: 40 minutes mins

Servings: 10

Save RecipeSaved Recipe Pin Recipe Comment Print Recipe

Video

Ingredients 

1x2x3x

For the crepes:

• ▢ 4 large eggs
• ▢ 3 tbsp melted butter, , cooled
• ▢ 2 cups all-purpose flour
• ▢ 2 1/2 cups milk
• ▢ cooking spray

For the chocolate cream cheese whipped cream:

• ▢ 1 cup cold heavy whipping cream
• ▢ 6 tbsp powdered sugar, , divided
• ▢ 4 oz cream cheese at room temperature
• ▢ 1 cup semi-sweet chocolate chips melted over a double boiler, can use 1/4 cup unsweetened cocoa powder

Other:

• ▢ fresh berries

Instructions 

For the crepes:

• Place all ingredients in a blender and blend until smooth.
• Alternatively use a mixer.
  
• Heat a nonstick skillet (I am using an 8 inch, 20cm skillet) to medium heat. Spray with cooking spray.
  
• Pour 3 tablespoons of batter into the center of the skillet. (The amount of batter to make a thin crepe in 8-inch skillet is around ¼ cup, just use a small ladle to pour it). Lift and tilt the pan to coat the bottom evenly. When top starts to look dry, turn crepe using a thin spatula and cook the other side for 20-30 seconds more. Repeat the same process with all the remaining batter. Use some butter to coat the skillet each time. Make sure you don’t stack hot crepes on top of each other. To speed up the process, use 2 pans.
  

For the chocolate cream cheese whipped cream:

• In the bowl of a stand mixer (you can use a hand held mixer) beat cream cheese and 2 tbsp powdered sugar until smooth. Scrape down the sides of the bowl if necessary.
  
• Add melted chocolate chips and mix to combine.
  
• In a separate bowl beat heavy cream and the remaining powdered sugar until stiff peaks form.
  
• Slowly add whipped cream to the cream cheese and chocolate mixture, beating on medium speed.
  

To assemble the cake:

• Place one crepe on a plate or cake stand. Spread chocolate whipped cream on top. Repeat with 2 more crepes. Repeat the process with the remaining crepes.
  
• Finish the top of the cake with chocolate whipped cream and garnish with berries, chocolate chips or candy.
  

Nutrition

Calories: 241kcal, Carbohydrates: 27g, Protein: 8g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 93mg, Sodium: 111mg, Potassium: 159mg, Fiber: 1g, Sugar: 8g, Vitamin A: 451IU, Calcium: 101mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

Tried this recipe?Mention @cookinglsl or tag #cookinglsl!