This Crepe Cake is soft, decadent, and incredibly luxurious, yet surprisingly easy to make. Made with over 20 thin layers of crepes nestled between a berry mascarpone whipped cream filling, this fancy crepe cake is made without turning on the oven at all. Serve it at your next celebration or party for an extra special treat everyone will rave about for years!
Since you need to make individual crepes before assembling them, Crepe cakes, or gâteau de crêpes, are more time-consuming than pouring batter into a Cake pan and popping it in the oven. But when you get it right, the thin layers of crepes add just enough texture to the whipped cream filling, and the whole combination is unbelievably light and airy. I promise this crepe cake recipe is much easier to make than you may be expecting, and I'll share my favorite tips so you can make this special dessert yourself!
Why You'll Love This Crepe Cake
- Stunning presentation. I always get a big reaction when I serve this dessert, and you will, too! Your guests will be amazed by the dozens of crepe layers and literally ooh and aah over your creation.
- Delicious flavor. Crepe cakes can come in a variety of different colors and flavors, but this homemade version uses mascarpone whipped cream studded with mixed berry jam for a sweet, fruity flavor. It's pure heaven!
- Simple step-by-step instructions. Although there are quite a few steps to make the crepes and assemble this cake, the process is surprisingly simple. I've broken down the entire recipe with very easy instructions to set you up for success from the first time.
Ingredient Notes
To make this delicious Crepe Cake, you will need the following ingredients (full measurements in recipe card below):
- milk - to soften the batter and make the crepes extra tender.
- all purpose flour - it's important to use regular all purpose flour, not self-rising or whole wheat.
- vegetable oil - this will make the dough very tender and moist.
- eggs - these will raise the crepes just slightly and hold the batter together.
- vanilla - for extra flavor and a sweet aroma in the crepes and filling.
- sugar - for a touch of sweetness to balance the filling.
- salt - to enhance the flavor.
- heavy cream - use heavy whipping cream and make sure it is very cold.
- mascarpone - this will add an extra richness and a slight tanginess to the creamy filling.
- confectioners' sugar - for sweetness.
- mixed berry jam - this will change the color of the filling and add a concentrated berry flavor.
- mixed berries - to garnish the top.
You will also need measuring cups and spoons, a blender, a large non-stick pan or a crepe pan, a pastry brush, a thin spatula, a wire rack, a stand mixer with whisk attachment, a serving platter or cake stand, and an offset spatula.
How to Make the Best Crepe Cake
First, make the crepes.
- Make batter. Add milk, sugar, oil, eggs, salt, and vanilla to a blender. Add the flour last and blend for a few seconds until a smooth batter comes together. Place the batter into the fridge to rest for at least 1 hour.
- Cook the crepes. After an hour, preheat an 8 or 9-inch frying pan over medium heat and brush lightly with oil. Pour about ¼ to ⅓ cup of batter onto the hot pan, and swirl the pan around to evenly coat it with a thin layer of the crepe batter. Cook until the edges begin to brown and the top looks set, about 30-45 seconds.
- Flip. Flip the crepe over using a spatula and cook the other side for 15 seconds. Remove from the pan and place onto a wire rack to cool.
- Repeat. Repeat with remaining batter to make 20-25 crepes total. Allow the crepes to fully cool before assembling into cake.
Next, make the mascarpone whipped cream filling.
Add the cream, mascarpone, confectioners’ sugar, jam, and vanilla to the bowl of a stand mixer. Beat on high with the whip attachment, until stiff peaks are achieved.
How to Assemble a Crepe Cake
- Add crepe layer. To assemble the cake, place the first crepe onto a serving platter or cake stand.
- Add filling. Spread a layer of mascarpone whipped cream on top.
- Alternate. Repeat alternating with remaining crepes and mascarpone whipped cream.
- Add toppings. Finish by topping the cake with fresh berries to decorate.
- Chill. Place the crepe cake into the fridge to set for at least 1 hour before enjoying.
Recipe Variations
- Make a strawberry crepe cake. This recipe uses mixed berries, but you could easily focus on just one particular type of berry instead. For a strawberry cake, use strawberry jam and fresh strawberries, or try it with raspberries.
- Use pastry cream. Instead of the mascarpone mixture, make a batch of French pastry cream to spread between the crepes. This will add more of a custard flavor to your cake, which can be lovely with fresh fruit.
- Tweak the filling. If you're out of mascarpone, try using room temperature cream cheese instead. You can also add a little lemon zest to brighten up the flavor or replace the vanilla extract with your favorite extract for extra flavor.
- Go wild with the garnishes. Want to cake this crepe cake over the top? Sprinkle some powdered sugar over the berries or add a little edible gold leaf or some fresh mint sprigs. You can even add a layer of lemon curd or chocolate ganache under the berries to add an extra layer of flavor.
How to Serve
This Crepe Cake is delicious served on its own as a showstopping dessert on Mother’s Day or Valentine’s Day, or pair it with some other fun treats including:
- Strawberry Shortcake
- Madeleines
- Pistachio Macarons
- Classic New York Cheesecake
- Chocolate Covered Strawberries
For more recipe ideas, see our 40 Mother’s Day Desserts.
Recipe Tips and Tricks
- Be patient. It's tempting to rush through any of the steps in this process, whether that's cooking the crepes or adding the cream filling between the tender crepes, but don't! Take your time to cook the crepes properly, and make sure you spread the filling in an even layer to make sure the cake is consistent in size and not lopsided.
- Let the batter rest. If you try to pour your crepes too early, they will have an unpleasant gummy texture. Don't rush the process!
- Start the night before. To save some time in the morning, prepare the crepe batter the night before and let it rest in the fridge.
- Cool the crepes completely. The whipped cream topping will melt if they are even slightly warm. Make sure each crepe is at room temperature before assembling.
Storing and Freezing Instructions
How to Store
The mille crepe cake does not last very long as the whipped cream can start to separate, and the crepes can become soggy. It's best to eat within 1-2 days. Be sure to store it in the fridge in an airtight container or covered with plastic wrap for maximum freshness. If you need to make it the day before, consider leaving the berries off the top to keep the crepes from absorbing any juices.
How to Freeze
It's not recommended to freeze this cake as the whipped cream will split after thawing.
FAQ
Unlike most conventional types of cakes, crepe cakes are made without baking a single layer of cake! To make a crepe cake, you first cook several dozen individual crepes and then layer them with a lusciously creamy filling usually made from heavy cream and mascarpone. They're basically a collection of 20-25 very thin "cakes" held together with cream for a very light, creamy texture. This is completely different from most other types of cakes, which are made by baking a batter in the oven and then decorating the baked cake with frosting and other toppings.
If you're not pleased with the texture of your crepe cake, it likely came down to the cooking. Since crepes are so thin, they're very easy to overbake, which can give them too much bite. It's also very important to let the crepe batter rest first, as the blending process can activate the gluten and make them tough and gummy. Always rest the batter and cook the crepes briefly until they are just set.
Absolutely. The individual crepes are fine to leave out at room temperature, but the filling is made with several dairy products, and must be stored in the fridge to stay fresh.
More Cake Recipes
- 50 Best Cake Recipes
- No Bake Blackberry Cheesecake
- Lemon Bundt Cake
- Chocolate Layer Cake
- Persian Love Cake
- Red Velvet Cupcakes
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