Red Velvet Crepe Cake
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.
Red Velvet Crepe Cake
Ingredients
For the crepes:
- 2 ⅔ cups whole milk (630 ml)
- 2 cups all-purpose flour (240 grams)
- 4 large eggs
- ¼ cup + 2 tablespoons granulated sugar (75 grams )
- ¼ cup vegetable oil (60 ml)
- 3 tablespoons red food coloring (45 ml)
- 2 tablespoons unsweetened cocoa powder
For the filling:
- 1 lb cream cheese , at room temperature (455 grams)
- ½ cup unsalted butter , at room temperature (113 grams)
- 2 cups powdered sugar , sifted (455 grams)
- 1 teaspoon vanilla extract
Instructions
- 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 ¼ 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.
Notes
I followed your recipe but the oil in the batter makes the crepes super oily, the cream cheese frosting is runny (ruins the stacks) with too much flour-ish taste from the powder sugar. It’s definitely a disappointing experience.
I followed your recipe but the oil in the batter makes the crepes super oily, the cream cheese frosting is runny (ruins the stacks) with too much flour-ish taste from the powder sugar. It’s definitely a disappointing experience.
Hi Annalise, I hope it is not too late to ask you my question. Can this crepe cake be made ahead of time? I am having a Mad Hatters tea party and this would be great but I am going to be short of time on the day.
I love red velvet or anything with food dye in it.
Annalise – you did such an amazing job on this cake. I am truly honored!!
Red velvet cream cheese fudge
Looks delicious! I’m love to see what other red velvet delights are possible! x
I adore red velvet cupcakes. Cake is good too, but the cupcake size limits the amount you can eat;)
I love Red Velvet Cheesecake!!
This is absolutely stunning Annalise!! I’ve never made (or eaten!) a crêpe cake before, but now I’m dying to try. It looks so impressive, and I love that people with absolutely no cake-frosting talent (aka me) can still do it. 😉 Pinned! Oh and as for my favorite red velvet dessert… Cupcakes. With cream cheese frosting. But this crêpe cake may give that choice a run for its money!
red velvet cupcakes!!