Crepe Cake

This post may contain affiliate links. Please read the disclosure policy.

This simple cake is as fun as it is delicious! This elegant cake is made from many many layers of homemade French crepes, with alternating layers of mascarpone cream filling. This impressive cake is surprisingly quick and easy to make, the light cream filling and delicate crepes are a perfect match for a holiday celebration, brunch, or a fancy dinner party.

Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!

NOTE: By saving this recipe, you agree to join our weekly recipes newsletter.

About this recipe

Crepe cake is an incredibly delicious show stopping dessert. Made from many layers of delicate French crepes, sandwiched with a homemade mascarpone cream filling, topped with whipped cream and fresh berries. This impressive cake is a breathtaking dessert fit for the most extravagant occasions.

Why we Love this Crepe Cake

Surprisingly quick and easy to make considering how extravagant it is.
This cake is stunningly beautiful to look at and even more delicious to eat.
Layered crepe cake is light, fresh, and delicate, a perfect dessert to serve guests at a fancy dinner party or brunch.
Crepe cake can be made in advance and is freezer friendly.

Try my Pumpkin Pie Crêpes!

Crepe Cake Variations

Crepe variations – This recipe can be made with any of your favorite crepe recipes. Classic French crepes, Swedish pancakes, or Dutch pannenkoek, all work in the masterpiece.

Filling variations – The filling for this cake can be made out of any of your favorite creamy frostings. White chocolate, cream cheese frosting, banana foster, cool whip, even a tiramisu crepe cake. Use your imagination, the options are endless!

Tips for Making Crepe Cakes

If you don’t have a fancy crepe pan, use a large non-stick skillet and make sure the surface is buttered between each crepe.
Make sure the pan temperature is just right and let the crepe cook fully on one side before flipping to avoid tearing. The first crepe is often a test crepe to make sure you are using enough butter and the temperature is correct.
Use a measuring cup to determine how much batter to place in the pan. You want the crepes to be as thin as possible, you should get at least 15 crepes from this recipe.
To speed this recipe up, use multiple pans so you can cook many crepes at the same time.
Make sure the crepes are cool before assembly or it will melt the cream filling.
Placing the cake in the fridge for at least an hour before serving will make it much easier to get nice clean slices.

Crepe Cake Serving Suggestions

Serve this crepe cake on its own as a fresh and delicious dessert with whipped cream and sliced berries, chocolate, or caramel. This cake can also be used as a sweet treat to end a brunch or family gathering.

How to Store Leftovers

Store leftover crepe cake in a cake container in the fridge for up to two days. If you would like to make this cake up to 3 days in advance, cook the crepes and cool. Place them in a freezer bag in the fridge for up to 3 days before assembling the cake.

Freezer Tips – This crepe cake can be frozen for long term storage. To freeze a finished cake, wrap tightly in plastic wrap either whole, or in individual slices. Freeze for up to 3 months. Thaw in the fridge until softened and serve topped with fresh whipped cream and berries.

Try my Cherry Dump Cake!

Pin this recipe now to remember it later

Pin Recipe

Crepe Cake

Prep Time: 35

Cook Time: 25

Total Time: 1

Servings:

This simple cake is as fun as it is delicious! This elegant cake is made from many many layers of homemade French crepes, with alternating layers of mascarpone cream filling. This impressive cake is surprisingly quick and easy to make, the light cream filling and delicate crepes are a perfect match.

No ratings yet

Review Recipe

Ingredients

French Crepes
5 large eggs
2½ cups all-purpose flour
¼ cup sugar
½ teaspoon salt
3¼ cups whole milk
2½ tablespoons coconut oil, melted
4 tablespoons butter, or as needed

Cream Filling:

1 cup mascarpone cheese
1½ cups heavy cream
3 tablespoons sugar
½ teaspoon almond extract

Follow Sweet Pea’s Kitchen

Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!

NOTE: By saving this recipe, you agree to join our weekly recipes newsletter.

Instructions

Prepare the crepe batter by combining the flour, milk, sugar, salt, and oil in a blender or food processor until well combined. Transfer the batter to a bowl, cover with plastic and refrigerate for at least 30 minutes.
Once ready to cook, heat a large crepe pan or non-stick frying pan over medium heat. Coat the pan lightly with butter and pour in about ½ cup of the chilled crepe batter. Tilt and rotate the pan to spread the batter to every edge. Cook the first side for 1-2 minutes until golden brown, flip and cook the remaining side until golden brown.
Transfer the crepe to a baking sheet and let them cook for at least 15 minutes.
Make the cream filling by adding the mascarpone, cream, sugar, and almond extract to a large bowl. Whip with an electric mixer until stiff peaks form.
To begin assembly, place a single crepe on a plate or cake tray. Spread an even layer of mascarpone cream filling over the crepe. Place another crepe on top of the filling and spread another layer of cream filling on top. Repeat the layering until there are no more crepes, ending with a crepe layer on top.
Place the cake in the fridge for at least 1 hour before slicing. Top with whipped cream and fresh berries before serving.