Crepe Cake

 Festive and very simple to make, this Crepe Cake With Chocolate Whipped Cream is perfect for a family celebration.

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 .

Looking for a festive, but easy to make cake, without cake layers? You may want to make a crepe cake.

How to make a crepe cake with chocolate whipped cream?

I have a simple crepe cake recipe for you. You can’t really get it wrong, no underbaked cake layers or complicated pastry creams and fillings. The “hardest” part is making around 24 crepes. It does take a good 30 minutes, but it is totally worth it.

Crepes

I’ve shared crepe recipes with you in the past. For this cake, I used my favorite recipe. If you happen to have your own recipe, you may also use it.

The crepe batter is made with milk, water, eggs, butter, vanilla and all-purpose flour. Use a blender for smooth batter and good results.

It should be smooth and thin, almost like heavy cream. If you have the time, you can let the batter rest for 25-20 minutes or refrigerate it overnight. What ready to use, (if refrigerated) bring to room temperature and some add more water, if it has turned out too thick.

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.

Serving suggestion

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/FAQs

• How to make thin crepes with the same size and thickness? Use the same pan, batter and temperature. Make sure you follow the same technique and pour equal amount of batter into the pan.
• Best pan for crepes – I personally prefer a non stick pan, when making crepes. I still grease it a little. Make sure the pan is heated to medium and swirl 1/4 cup of the batter in an even layer.
• Can the crepes be made ahead of time and how to store them. Yes, you can make the crepes ahead of time. Store them in the fridge for up to 2 days, separating each crepe with parchment or wax paper. Alternatively wrap in plastic then aluminum foil and freeze them for up to 1 month. Defrost in the fridge overnight.
• Making the crepe cake ahead of time – it is not recommended to make this cake more than 1 day in advance, because the filling may liquify and cause the crepes to become soggy.
• How to store the crepe cake ? Store it in the fridge and cover it loosely with plastic wrap to prevent it from drying out. The cake is best when chilled for at least 2 hours before serving. This way it stays firm and is easy to cut.

This Crepe Cake With Chocolate Whipped Cream is the perfect sweet treat for Easter or any holiday or celebration.

It requires a little effort, but it is fun and has great thin layers and rich flavor.

If you need more inspiration, (this Crepe Cake  is not enough), make sure you check this Chocolate Mascarpone Cake and my favorite Chocolate Macarons recipe.

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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

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Ingredients 

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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

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