This tower of red velvet crepes and cream cheese frosting is one showstopper of a dessert!
I’ve bragged about my local food blogging friends before, and I’m going to do it again. Deborah of Taste and Tell is one of the kindest, sincerest people you’ll ever meet and I’m so fortunate that blogging has brought us together.
Her blog focuses on family friendly meals and treats of all kinds, but she is perhaps best known for her obsession with everything red velvet. Every year she shares her newest creations during her own Red Velvet Week and she’s thought of it all, from doughnuts to ice cream cake to cookies.
And now she’s written a cookbook! — Red Velvet Lover’s Cookbook: Best-Ever Recipes for Everything Red Velvet, with More than 50 Scrumptious Sweets and Treats.
Having heard Deb talk so much about the cookbook over the last few months, I was so excited to finally hold it in my hands and flip through it. And the recipes! Oh, I want to make them all.
I wasn’t sure which recipe I’d tackle first, until I noticed that as part of her red velvet crepe recipe she gives instructions for how to turn the crepes into a crepe cake. I have a huge fondness for crepe cakes— you can find a few recipes here and here— and a red velvet crepe cake sounded too fabulous to pass up.
This beautiful cake definitely lived up to my expectations. The crepes are slightly sweet, barely chocolatey and vividly red, and they pair so well with the cream cheese filling. Slicing it up to reveal the dozens of layers inside is my favorite part, and it’s sure to impress everyone.
The recipe is easy to follow and the crepe cake isn’t difficult at all to assemble, all you need is a little patience to make all of the crepes and then stack them together. But it’s definitely well worth it, I promise.
baking tip:How to make crepes
Making crepes isn’t difficult! It just takes practice.
1. Heat a 9-inch skillet over medium low heat and lightly grease with butter.
2. Add 1/4 cup crepe batter and use your wrist to swirl the batter around until it completely covers the bottom of the pan.
3. After 1 minute, use a rubber spatula to loosen the edges of the crepe.
4. Use the spatula or your fingers to flip the crepe and let it cook for 1 more minute.
5. Slide crepe out of the pan and repeat.
Red Velvet Crepe Cake
For the crepes:
- 2 2/3 cups (630 ml) whole milk
- 2 cups (240 grams) all-purpose flour
- 4 large eggs
- 1/4 cup + 2 tablespoons (75 grams) granulated sugar
- 1/4 cup (60 ml) vegetable oil
- 3 tablespoons (45 ml) red food coloring
- 2 tablespoons unsweetened cocoa powder
For the filling:
- 1 lb (455 grams) cream cheese, at room temperature
- 1/2 cup (113 grams) unsalted butter, at room temperature
- 2 cups (455 grams) powdered sugar, sifted
- 1 teaspoon vanilla extract
- In a blender, combine the milk, flour, eggs, sugar, vegetable oil, food coloring and cocoa until smooth. Let rest 30 minutes.
- Preheat a 9-inch skillet over medium low heat. Lightly grease with butter. Add 1/4 cup crepe batter and use your wrist to swirl the batter around until it completely covers the bottom of the pan. After 1 minute, use a rubber spatula to loosen the edges of the crepe. Use the spatula or your fingers to flip the crepe and let it cook for 1 more minute. Slide crepe out of the pan and repeat. Let crepes cool completely.
- To make the filling, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla extract and mix on low until combined, then increase speed to medium high and beat until smooth and light.
- To assemble the crepe cake, place 1 crepe on a cake stand or large plate. Cover with a few tablespoons of the filling, spreading it very thin. Repeat with remaining crepes and filling. Chill in the fridge for 30 minutes to firm up.
- Dust with powdered sugar before serving. Store leftovers in the fridge.