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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.
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!)
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.
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 :).
Crepe Cake Recipe
Ingredients
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:
- 1 cup unsalted butter, softened at room temp, (16 Tbsp)
- 12 oz sweetened condensed milk, (from a 14 oz can)
- 8 oz cream cheese, softened at room temp
- 2 tsp vanilla extract
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
**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
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 ;).
How do I measure the crepe batter in measuring cups?
Hi Anam. We use the liquid measuring cups to measure the amount in the recipe. You can also follow this link for additional assistance 🙂 Hop this helps
Just made it today and it’s been fun and it’s really good as well, it’s just that it’s turned out wayyyyyyyyy too sweet. I love this recipe but I would recommend that the quantity of the condensed milk be cut down by half. Still, it really good!
Hi Carmen, thank you for sharing your review! We also prefer our desserts not overly sweet but everyone has a different love for sugar ;). That sounds like a good way to cut down the sweetness.
Would it be okay to use salted butter for the filling instead of unsalted butter? Just noticed that all my butter were salted.
Hi Sue, I haven’t tested this recipe with salted butter but suspect it will be a bit too salty.
Hi there!
I tried to make the filling 3 times today but could not get the milk and butter to combine without getting clumpy. The third time it was close but after 5 mins started to separate again. Any ideas what I’m doing wrong? Thanks! (last trial mixing bowl and whisk were chilled and I used a medium speed).
HI Baillie, make sure your butter and cream cheese are at room temperature otherwise it will be more lumpy. Also, make sure to use room temperature condensed milk. I would not recommend chilling the bowl or whisk or the butter and cream cheese may get too cold which would also cause lumps.
We’re in the process of assembling the crepe cake but I think it might be runny and this maybe the same issue that others had with it slippery. I bought condensed milk the can was a 14 oz can so I told my daughter to measure 12 oz. When she did it came to 10 oz. so we added 2 more oz. I’m thinking that weight was what they use for condensed milk not measurement. I had my daughter add more butter and cream cheese and it thickened up. If it doesn’t come out like yours I will try again and look for a 12 oz. can. Wish me luck.
Hi Celia, I’m so glad you were able to make it work and that is what I would have suggested – adding more butter and cream cheese. It is supposed to be 12 oz out of a 14 oz can. I clarified that in the recipe after reading your comment. Most of the cans come in 14 oz so you want to use 12 oz of that. I hope you love the cake!
The problem was when we went to take out 2 oz the measuring cup showed 8 oz of content, that’s where my confusion is does the measurement mean weight or amount. Sadly, my daughter forgot to put the crepe cake into the refrigerator overnight so on to making another one.
Hi. Please note sweetened condensed milk is filled by WEIGHT, not by fluid ounces. The can says “Net Weight 14 oz.” So, I would need to weigh it to remove the 2 net weight ounces? Thanks!
Hi Holli, that is a great suggestion! I have made that edit and thank you!
I followed the directions exactly for the crepes and the filling, and the cake turned out beautifully! One thing I added was finely crushed amaretti cookies on top of the frosting every three layers or so. It’s setting up in the fridge, I can’t wait to bring it for mother’s day dinner tonight … The first throw-away crepe with leftover frosting was DIVINE!
Hello Katherine, I’m glad to hear how much you love the recipe! Thanks for sharing your fantastic review!
Hi Natasha,
I was wondering if it was ok to replace the 2% milk with full cream milk?
Hi Chloe, It would work fine using a whole milk.
Is iT POSSIBLE TO USE COCONUT FLOUR? OR A DIFFERENT FLOUR?
Hi Sharon, My sister made these crepes gluten free and shared the recipe on her blog. I bet you could use those if you are looking for a gluten free version and turn it into a gluten free cake 🙂
Made this cake yesterday, omg so delicious 🙂
It like melts in my mouth since the layers are thin and the cream is so whipped and tasty. Seriously such an easy cake to make. The blender makes it so easy and the crepes cook really fast. I recommend following exact directions for the filling (I understand why Natasha writes 7 minutes to mix for the butter and condensed milk) my cake didn’t move at all.
I decorated it with raspberries and my 3 girls kept wanting to eat all of them lol
My youngest 2.5 year old Diana kept eating the cake by little pieces and envying it with some strawberry 🙂
I’m glad to hear the recipe is such a hit! Thanks for sharing your excellent review Liliya!
Hi Natasha! How far in advance can you make this cake before it goes bad? Thanks in advance:)
Hi Tanya, this recipe is best enjoyed within 2 days of making it 🙂
Thanks so much! We’ll try to tackle it tonight for tomorrow’s get together 🙂
You’re welcome!
can you use this frosting for the sides/top of the crepes for a ‘finished’ look? Will it hold/set firm?
Hi Dir, if will set and hold after being refrigerated.
Made this! Crepes were excellent and I got into a good rhythm after a while. The cream is delish and even better the next day. Loved it.
I’m happy to hear you enjoy the recipe as much as we do! Thanks for sharing your excellent review Cheryl!
Hi need to know what else I can use the leftover filling in
Hi, you can use it over another cake or cupcakes, or even cookies. I haven’t tried freezing it so I’m not sure if it freezes well but it is worth experimenting!
Hi Natasha, this recipe looks amazing, I am planning to make it for bake sales. I was wondering if I can keep the crepe cake overnight? Will the cake still hold its shape the next day? Thanks!
Hi Lin, it will keep covered and refrigerated overnight 🙂
I made this for my husband’s birthday last feb 12. And it was a sure hit…. thank you for sharing this recipe… the filling was divine. All our visitor love it… making another one as of the moment 😊😊😊
I’m glad to hear the recipe is such a hit! Thanks for sharing your fantastic review!
I made this and it’s amazing. I think the issue people are having is definitely not whipping the butter and condensed milk long enough. I used a hand mixer on high and it took at least 6 1/2 minutes for it to start getting really thick. I got 14 crepe layers (after eating the first crepe as a tester). I had no problems assembling and it set up beautifully. Super yummy, will definitely make again!
I’m glad to hear how much you love the recipe! Thanks for sharing your excellent review with other readers!
Hi Natasha! I’ve seen other recipes that require the batter to rest in the fridge overnight. Was wondering if making the batter ahead of time would work? Thanks!
Hi Jane, it isn’t necessary in this recipe. Sometimes recipes state to let the batter sit for the the bubbles to disappear but it isn’t necessary in this one.
Love your recipe. I made it twice, but came short on the number of crepes both times. I had to do a batch and a half to get 15 crepes and had one extra.
I’m glad you enjoy it Ingrid! Thanks so much for sharing!
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! 🙂
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!
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!
My pleasure Alla! Glad I can help!
Hi Natasha, how can I make this recipe keto? Thank you!
Hi Rochelle! The only thing I can think of is using almond flour for the crepes. Has anyone tried making these Keto?
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!
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! 🙂
This cake tasted fabulous and it’s very impressive to look at.
I’m glad you love the recipe Deb! Thanks for sharing your great review!