Crepe Cake Recipe

This crepe cake is beautiful and delicious! The fail-proof blender crepes recipe makes this the easiest 30 layer cake you'll make! Best crepe cake frosting! | natashaskitchen.com

This crepe cake is beautiful and delicious! Everyone will think it took you hours to prepare but it’s so simple when you’re using our fail proof blender crepes recipe. This is the easiest 30 layer cake you’ll make with 15 crepes and 15 layers of cream.

I’ve been in love with the idea of crepe cakes since I first laid eyes on them; elegant with rustic charm and so pretty! I’ve tested several variations of this crepe cake for some time when I discovered the winning cream for it; based on our popular Spartak layer cake (my favorite cake on the planet). The frosting has a delicate and wonderfully creamy but light flavor it has sweetened condensed milk in it so you know it’s good. I hope this crepe cake becomes a new favorite for you – both to make and enjoy!

This crepe cake is beautiful and delicious! The fail-proof blender crepes recipe makes this the easiest 30 layer cake you'll make! Best crepe cake frosting! | natashaskitchen.com

You don’t need any fancy equipment for homemade crepes, just any blender to whirl the ingredients together and a good non-stick 9″ pan. I also suggest a thin edge spatula to easily flip over the crepes. I’ve been using this method of making crepes for years and I will never get tired of this recipe!

Ingredients for Crepes (makes 15 crepes):

1/2 cup warm water
1 cup milk
4 large eggs
4 Tbsp unsalted butter, melted, plus more to sauté
1 cup all-purpose flour (measured correctly)
2 Tbsp granulated sugar
pinch of salt

*To measure flour correctly, spoon it into the measuring cup and level the top for an exact measure. 

For the Crepe Cake Frosting:

1 cup (16 Tbsp) unsalted butter, softened at room temperature
12 oz can sweetened condensed milk
8 oz cream cheese, softened at room temperature
2 tsp vanilla extract (make your own with 2 ingredients!)

How to Make Crepes:

1. In the bowl of a blender, add the crepe ingredients in the order they are listed: 1/2 cup warm water, 1 cup milk, 4 large eggs, 4 Tbsp melted butter, 1 cup all-purpose flour, 2 Tbsp sugar and a pinch of salt. Blend until well combined, scraping down the sides with a spatula if needed then set aside.

2. Heat a medium (9-inch) non-stick pan over medium heat. Add a tiny dot of butter and spread it around with a spatula to lightly coat. Once the butter is hot, add about 3 Tbsp of batter, or enough to lightly coat the bottom of the pan, swirling the skillet as you add the batter to evenly coat the bottom of the pan. Sauté about 30 seconds per side or until lightly golden then flip using a thin edged spatula and sauté another 30 seconds or until the second side is golden. Remove to a clean surface such as a cutting board and allow the layers to cool to room temperature before stacking them.

Note: When using a good non-stick (un-scratched) skillet, you will only need to add butter to prime the pan for the first crepe since there is butter in the batter. 

How to Make Crepe Cake Frosting:

1. In the bowl of a stand mixer fitted with whisk attachment, beat butter and condensed milk with whisk attachment on high speed 7 minutes. It should look whipped and lightened in color.

2. Add 8 oz of softened cream cheese 1 Tbsp at a time while mixing on medium high speed. Continue beating for 3 minutes or until no longer lumpy. Add 2 tsp vanilla and whisk until well incorporated and smooth. Some tiny lumps are ok and will not be noticeable once the cake is ready to enjoy.

Assembling the Crepe Cake

1. Place the first crepe layer onto your serving platter and spread about 3 Tbsp or 1 ice cream scoop of frosting between each crepe layer for a total of 15 crepes and 15 layers of cream.

This crepe cake is beautiful and delicious! The fail-proof blender crepes recipe makes this the easiest 30 layer cake you'll make! Best crepe cake frosting! | natashaskitchen.com

2. Refrigerate the cake for at least 6 hours or until frosting has firmed up (can be made 2 days ahead) – it will be much easier to slice after refrigeration and won’t slide apart. To serve, dust with powdered sugar and top with fresh berries if desired.

Note: If your skillet was larger/smaller or if you made your crepes thicker, you may get a differing number of crepes and that’s ok :). 

This crepe cake is beautiful and delicious! The fail-proof blender crepes recipe makes this the easiest 30 layer cake you'll make! Best crepe cake frosting! | natashaskitchen.com

Crepe Cake Recipe

4.5 from 13 reviews
Prep time:
Cook time:
Total time:
This crepe cake is beautiful and delicious! This is the easiest 30 layer cake you'll make with 15 crepes and 15 layers of cream.
Author:
Skill Level: Easy
Cost To Make: $8-$10
Serving: 9-inch 30 layer cake

Ingredients

For the Crepes (makes 15 layers)

  • ½ cup warm water
  • 1 cup milk
  • 4 large eggs
  • 4 Tbsp unsalted butter, melted, plus more to sauté
  • 1 cup all-purpose flour (*measured correctly)
  • 2 Tbsp granulated sugar
  • pinch of salt

For the Crepe Cake Frosting:

  • 1 cup (16 Tbsp) unsalted butter, softened at room temp
  • 12 oz can sweetened condensed milk
  • 8 oz cream cheese, softened at room temp
  • 2 tsp vanilla extract

Instructions

How to Make Crepes:

  1. In the bowl of a blender, add crepe ingredients in the order they are listed: ½ cup warm water, 1 cup milk, 4 eggs, 4 Tbsp melted butter, 1 cup flour, 2 Tbsp sugar and a pinch of salt. Blend until well combined, scraping down the blender with spatula if needed.
  2. Heat a medium (9-inch) non-stick pan over medium heat. Add a tiny dot of butter** and spread it around with spatula to lightly coat. Once butter is hot, add about 3 Tbsp of batter, or enough to lightly coat the bottom of the pan, swirling the skillet as you add the batter to evenly coat the bottom of pan. Sauté about 30 seconds per side or until lightly golden then flip using thin spatula and sauté another 30 seconds or until second side is golden. Flip crepe out onto a clean surface such as a cutting board and let layers cool to room temp before stacking.

How to Make Crepe Cake Frosting:

  1. In the bowl of a stand mixer fitted with whisk, beat butter and condensed milk on high speed 7 min. It should look whipped and lightened in color.
  2. Add 8 oz of softened cream cheese 1 Tbsp at a time while mixing on medium high speed. Continue beating for 3 minutes or until no longer lumpy. Add 2 tsp vanilla and whisk until well incorporated and smooth. Some tiny lumps are ok and will not be noticeable in the cake.

Assembling the Crepe Cake

  1. Place first crepe layer onto serving platter and spread about 3 Tbsp or 1 ice cream scoop of frosting between each crepe layer, totaling 15 layers of crepes and 15 layers of cream.
  2. Refrigerate cake for at least 6 hrs or until frosting has firmed up (can be made 2 days ahead) - it will be much easier to slice after refrigeration and won't slide apart. To serve, dust with powdered sugar if desired and top with fresh berries.

Notes

*To measure flour correctly, spoon it into the measuring cup and level the top for an exact measure.
**When using a good non-stick (un-scratched) skillet, you only need to add butter to prime the pan for the first crepe.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Question: Have you tried making homemade crepes? Do you use a skillet or do you have one of those fancy crepe makers – and if so, would you recommend that to the rest of us? Let me know in a comment below and you will win a lifetime of my appreciation ;).

This crepe cake is beautiful and delicious! The fail-proof blender crepes recipe makes this the easiest 30 layer cake you'll make! Best crepe cake frosting! | natashaskitchen.com

Read comments/reviewsAdd comment/review

  • Alla
    December 17, 2017

    Natasha, thank you for the detailed recipe of Crepe Cake! But I still have a question: what type of cream cheese do you use? Since you didn’t specify in recipe, I used Philadelphia cream cheese, but frosting came out too salty 🙁
    But my family still love it! 🙂 Reply

    • Natasha
      natashaskitchen
      December 18, 2017

      Hi Alla, the frosting should not be salty with Philadelphia (I have tested with that and other brands), unless salted butter was used by mistake? There is no salt in the frosting otherwise so I’m not sure why else the frosting would be salty. I hope that helps to troubleshoot! Reply

      • Alla
        December 18, 2017

        Natasha, thank you very much for prompt response! You’re right, my fault: by mistake I used salted butter:(
        One more detail: crepes are even softer and tastier if after being refrigerated leave cake at room temperature for about 30 min.
        Thank you again! Reply

        • Natasha's Kitchen
          December 18, 2017

          My pleasure Alla! Glad I can help! Reply

  • Irina Kovalenko
    December 11, 2017

    I love this cake and so does my family!! I have made it several times and it’s perfect everytime,thanks to your fool proof recipe. I add fresh crushed raspberries to a portion of the cream/icing and add it every few layers to make it less sweet. Thank you Natasha for what you and your hubby do, I think I have tried 75% of your recipes and they are all AMAZING! Reply

    • Natasha's Kitchen
      December 11, 2017

      It’s my pleasure Irina! I’m glad to hear how much you and your family enjoy the recipes. Thanks for following and sharing your encouraging comments! 🙂 Reply

  • Deb
    December 5, 2017

    This cake tasted fabulous and it’s very impressive to look at. Reply

    • Natasha's Kitchen
      December 5, 2017

      I’m glad you love the recipe Deb! Thanks for sharing your great review! Reply

  • Deb
    November 19, 2017

    I don’t have a stand mixer with a whisk attachment. Can I use my hand mixer with regular beaters? Reply

    • Natasha
      natashaskitchen
      November 20, 2017

      Hi Deb, absolutely! That will work 🙂 Reply

      • Deb
        November 20, 2017

        Great! Thank you for the quick response! Reply

        • Natasha's Kitchen
          November 20, 2017

          You’re welcome Deb! Reply

  • Elena
    November 4, 2017

    This crepe cake turned out so good! I have had numerous number of slices, lol. Even my teenager son, who doesn’t eat ANY cakes at all, approved it and said it is very good. WOW, like being his mom it means a lot to me, if you could understand what I mean, since there was only one cake that he liked/likes, Pavlova one 🙂 . Natasha, thank you for the recipe, it will be on my top list for quick and easy cakes recipes. P.S. I made only half of frosting and it was enough for 13 crepes and covered top with cherry pie filling before serving. Reply

    • Natasha's Kitchen
      November 6, 2017

      You’re welcome Elena! I’m glad to hear the recipe is a HIT!! Thanks for sharing your excellent review with other readers! Reply

  • Elena
    November 3, 2017

    Hi Natasha,
    Can I use heavy whipping cream instead of butter for the frosting? Thank you. Reply

    • Natasha
      natashaskitchen
      November 3, 2017

      Hi Elena, I haven’t tried that so I’m not sure if it would thicken up enough. Sorry I can’t be more helpful! Reply

  • Faye
    October 31, 2017

    This turned out very good! No issues at all. Tasted very yummy.
    I wonder if anyone has tried to add nutella to some of the cream and make alternating layers? Reply

    • Natasha
      natashaskitchen
      November 3, 2017

      I haven’t tried that but it sure sounds like a delicious idea!! Reply

  • Jess
    October 17, 2017

    Hi Natasha!

    Did you cool your frosting before applying it so that it would be sort of stiff? When I made this cake, my frosting was really runny and therefore I had to add more layers of crepes. Needless to say, my cake did not look like yours, however it was still very yummy! Reply

    • Natasha
      natashaskitchen
      October 17, 2017

      Hi Jess, I am always happy to help troubleshoot. It is very important to beat the frosting for the full 7 minutes in step 1 for the frosting? It should look whipped and lightened in color before adding the cream cheese. It is important for the frosting to form correctly, otherwise it will be loose. Did you frosting look like mine in the photos? I did not have to refrigerate the frosting before using it on the cake. Also, be sure your butter is softened and not melted (speed softening in the microwave can partially melt it which would cause the frosting not to form properly. I hope that helps! Reply

      • Jess
        October 17, 2017

        When I was beating it, it did look like it was ready but I might have not let it form correctly as needed. Thanks so much for your tips! Reply

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