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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 ;).
Thank you for your great recipes! How long to the crepes last in the fridge and keep fresh?
Hi Adriana! This is best eaten within 2 days of making it.