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

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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!

We have included Amazon affiliate links to our favorite cooking tools used to make this cake.

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

*Watch our easy video tutorial on how to measure correctly

For the Crepe Cake Frosting:

1 cup (16 Tbsp) unsalted butter, softened at room temperature
12 oz sweetened condensed milk (from a 14 oz can – filled by weight)
8 oz cream cheese, softened at room temperature
2 tsp vanilla extract (make your own with 2 ingredients!)

Ingredients for a crepe cake on the table

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.

Two photos of batter in a blender

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. 

Two photos one of a crepe in a skillet and one of a stack of crepes

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.

Six photos of mixing bowls with frosting for a crepe cake being mixed

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

Natasha's Kitchen Cookbook

Crepe Cake Recipe

4.89 from 207 votes
Author: Natasha of NatashasKitchen.com
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.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Ingredients 

Servings: 14 servings (make a 9-inch 30 layer cake)

For the Crepes (makes 15 layers)

  • 1/2 cup warm water
  • 1 cup 2% milk
  • 4 large eggs
  • 4 Tbsp unsalted butter, melted, plus more to sauté
  • 1 cup all-purpose flour, *measured correctly
  • 2 Tbsp granulated sugar
  • 1/8 tsp salt

For the Crepe Cake Frosting:

Instructions

How to Make Crepes:

  • In the bowl of a blender, add crepe ingredients in the order they are listed: 1/2 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.
  • 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:

  • 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.
  • 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

  • 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.
  • 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.

Nutrition Per Serving

346kcal Calories23g Carbs6g Protein25g Fat15g Saturated Fat117mg Cholesterol132mg Sodium166mg Potassium16g Sugar875IU Vitamin A0.7mg Vitamin C118mg Calcium0.7mg Iron
Nutrition Facts
Crepe Cake Recipe
Amount per Serving
Calories
346
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
15
g
94
%
Cholesterol
 
117
mg
39
%
Sodium
 
132
mg
6
%
Potassium
 
166
mg
5
%
Carbohydrates
 
23
g
8
%
Sugar
 
16
g
18
%
Protein
 
6
g
12
%
Vitamin A
 
875
IU
18
%
Vitamin C
 
0.7
mg
1
%
Calcium
 
118
mg
12
%
Iron
 
0.7
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Russian, Ukrainian
Keyword: Crepe Cake Recipe
Skill Level: Easy
Cost to Make: $
Calories: 346

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

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • Heidi
    March 28, 2024

    I love using my six inch well seasoned cast iron fry pan to make crepes. I’m going to try this recipe for crepe cake, but make the crepes with sourdough starter, more eggs, and no added flour. I rated 5 stars because every recipe from Natasha is 5 Stars hands down!

    Reply

  • Pat Hall
    March 9, 2024

    Perfect!! Came out better than I expected. Made it for my granddaughters 20th birthday. She was thrilled and I was proud.

    Reply

  • Mai
    March 4, 2024

    I ended up with more than 20 crepes but I’m not complaining.

    Reply

  • Sophia
    February 13, 2024

    Hello, I followed the recipe but mine ended up absolutely horrible and looked like a omelette. Could you tell me what I did wrong?

    Reply

  • Manny
    February 1, 2024

    Hi there! So excited to give this a try! Is there a way to make the filling low sugar at all? Thanks so much

    Reply

    • Natasha's Kitchen
      February 1, 2024

      Hello Manny, I haven’t tried any substitutions so I can’t make that recommendation without testing first. If you experiment, please let me know how it goes.

      Reply

  • Andrew
    November 5, 2023

    put the ingredients next to the instructions. it’s annoying to scroll up and down

    Reply

    • NatashasKitchen.com
      November 5, 2023

      Click on “jump to recipe” at the top of the page or scroll down to the very bottom of the blog post to see the recipe card.

      Reply

  • Cake4dummehs
    September 16, 2023

    I ended up with 5 crepes instead of 15. It worked out, cause I don’t have 15 plates to put the crepes on. How do you make them thinner? Just curious

    Reply

    • NatashasKitchen.com
      September 16, 2023

      The batter has to be the right consistency so be sure to measure your flour correctly.
      I have a tutorial on How to measure ingredients .
      Swirl the skillet as you add the batter to evenly coat the bottom of the pan. You can watch my Easy crepe recipe video to see my process.

      Reply

  • Barbara R.
    September 4, 2023

    I just love this cake and I haven’t even eaten it yet!!! It took a while to make, but it was really easy and a labor of love!!!

    Reply

    • NatashasKitchen.com
      September 4, 2023

      Glad to hear that, Barbara!

      Reply

  • Laura
    May 31, 2023

    A delicious twist- Make 2 of the layers Nutella!! It was delish!!

    Reply

    • NatashasKitchen.com
      May 31, 2023

      Sounds amazing, Laura!

      Reply

  • Clay White
    May 30, 2023

    Never used a crepe maker. My mom had me doing crepes about age 7 with flat pan and a rotating wrist action. Make over hundred one day for a luncheon to be stuffed. My kids never got regular pancakes-always crepes. Hope this cake comes together for me later.

    Reply

    • NatashasKitchen.com
      May 30, 2023

      I hope you love the recipe, Clay!

      Reply

  • Lyuda
    April 8, 2023

    Hi Natasha, how is it that your cake is looking flat? Every time I make it, the ends always look down and the whole cake looks droopy at the final 🙁
    It never stays flat..

    Reply

    • NatashasKitchen.com
      April 10, 2023

      Hi Lyuda! It helps to try and make the crepes the same size (as much as possible). Also, when assembling, it is important to use the same amount of filling in between each layer and spread it as evenly as possible, all the way to the edges. If you don’t spread it out far enough, the edges will start to droop because there is no frosting underneath to support them. It will help to get down and look at it from eye level in between each layer to see if it’s level. 🙂

      Reply

    • LiB
      February 16, 2024

      Do you pour the batter to the middle first so it is thicker there?
      Quick fix spread the filling around the edges with only the thinnest in the centre (or none at all occasionally) till it evens out

      Reply

  • Holly
    April 2, 2023

    Wow. This recipe is so fun to make and such a delicious, not too sweet dessert! 10 stars!!🤩

    Reply

    • NatashasKitchen.com
      April 2, 2023

      Hi Holly! It really is. I’m glad you love it.

      Reply

      • Tonya
        July 15, 2023

        I really loved the recipe only the icing was a total mess. I am not sure why, but it ran all over the place. I am practicing this cake for a birthday cake. Can I use a thicker icing?

        Reply

        • NatashasKitchen.com
          July 15, 2023

          Hi Tonya! Yes, you can use another frosting if you prefer. It’s hard to tell what went wrong without being there. If the frosting was runny it may have needed more time mixing to stabilize it. You can also put the frosting in the fridge before trying to spread it if it was too runny. I hope that helps.

          Reply

  • Nunyabiz
    January 21, 2023

    Honestly I tried making the crepe filling and it’s not whipping but instead curdling

    Reply

    • Natashas Kitchen
      January 23, 2023

      Hi! It’s hard to say without being there, but I am happy to troubleshoot. Did you ensure your unsalted butter and cream cheese are softened at room temperature but not over softneded? We found the ideal temperature is between 60°F to 68°F.

      Reply

  • Liliya
    December 30, 2022

    Absolutely heavenly! I added dark chocolate cocoa to crapes to make them dark and added rasberries and sugar to frosting! Wow! Love it!

    Reply

    • NatashasKitchen.com
      December 30, 2022

      I’m so glad to hear that, Liliya! Would you mind sharing how much you used? Did you make any other adjustments to the recipe?

      Reply

  • Sarah
    December 28, 2022

    Delicious!

    For some reason my butter and condensed milk didn’t change color or firm up in the mixer but the cream cheese did the job ❤️ I’ve got a bit of a sweet tooth so I added an extra teaspoon of sugar to the batter. All in all, super tasty cake! Will be making it for guests frequently; thanks Natasha!

    Reply

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