Made with layers of thin red velvet crepes and filled with tangy cream cheese filling, this crepe cake tastes as delicious as it looks! Perfect dessert for Valentine’s Day.
I’ve been patiently looking forward to share this cake with you! It’s finally February, and I can officially post all things for Valentine’s Day. Oh wait, I kinda started that last week, didn’t I? Anyhow, a big “Hello” from friendly sky, I’m on my way to London now. And no, I’m not actually writing this from the plane. This is a scheduled post. 🙂 Since I’m on vacation, I’ll be posting only two new recipes a week, instead of usual 3, for the next couple of weeks. If you’d like to stay connected with me on my travel to London-Paris-Rome, make sure to follow me on Instagram! I’ll try not to be obnoxious, and will only post 100 photos a day.
Ok, onto the CAKE! Shall we?
Ever since I made my first crepe cake, I’ve been hooked! I love red velvet anything, so naturally red velvet crepe cake was bound to happen. And I was simply exhilarated, when it came out just like I had imagined in my head. (That doesn’t always happen.)
I had one of those moments, when you can’t stop taking pictures, because the subject is so pretty dang gorgeous! Surprisingly, I didn’t even want to dive in, but just wanted to stare at it. Once I had my first bite though, I couldn’t stop! Haha #storyofmylife
When I posted my chocolate mousse crepe cake, I read some comments that it looked too pretty and it must be really hard to put it together. No, no, no, it’s not hard at all! Let me assure you it’s so easy to assemble the cake. Unlike frosted cakes, it’s the most effortless and naturally beautiful cake that doesn’t require special skills. The crepes don’t even have to be perfect. Once layered, all you see is beautiful ruffles. So don’t be intimidated, just make it!
Glorious layers! There are about 20 of them. Thin and tender red velvet crepes and tangy cream cheese filling are a match made in dessert-heaven!
To make this crepe cake recipe, I started with my basic crepe batter, added a little bit of cocoa powder and a big splash of vanilla extract to achieve unique red velvet flavor. And instead of using just milk, I also added a bit of buttermilk to give little tang to the batter. For perfectly tender crepes, be careful not to over-mix the batter once you add the flour. Otherwise, too much gluten will develop, and you will get rubbery crepes. Yuck!
Make this impressive red velvet crepe cake for your Valentine. It’s a sure way to wow your special date!
Red Velvet Crepe Cake
- 1 ¼ cups 155gr all-purpose flour
- 2 tablespoons 15gr unsweetened cocoa powder
- ½ teaspoon salt
- ¼ cup 50gr sugar
- 3 large eggs at room temperature
- 1 ½ cup 360ml milk, at room temperature
- ½ cup 120ml buttermilk, at room temperature
- 1 tablespoon pure vanilla extract
- ¼ teaspoon red gel food coloring
- 2 tablespoons vegetable oil
For cream cheese filling:
- 8 oz 225gr cream cheese, at room temperature
- ¼ cup 55gr unsalted butter, at room temperature
- 1 ½ cups 190gr powdered sugar
- 1-2 tablespoons milk
- 2 teaspoons pure vanilla extract
- Sprinkles for decoration if desired
- To make the crepes, in a medium bowl, whisk together flour, cocoa powder, salt and sugar.
- In a mixing bowl with whisk attachment, or using a handheld electric mixer, or with a whisk, beat the eggs for 1 minute.
- Add milk, buttermilk, vanilla extract and gel coloring. Beat the mixture for 3 minutes.
- Add the flour mixture and beat on medium low speed just until combined, 1-2 minutes. Don’t overmix, or the batter will get tough and rubbery! Cover with plastic wrap so it touches the surface of the batter. Let it sit for 30 minutes. When ready to fry the crepes, whisk in the vegetable oil.
- Heat 10-inch non-stick skillet over medium high heat. (The bottom of my 10-inch pan measures 7 inches, which means the crepes will be 7-inch round.) Place a little less than ¼ cup of batter into the hot pan, quickly swirl the pan so the batter is evenly covers the bottom of the pan. In about 1 minute, when the edges of the crepe start to pull away, flip it over using a spatula. Cook for about 30 seconds or so and stack the crepes on a plate. You’ll get about 20 crepes. Cool the crepes completely. You can wrap the crepes with a plastic wrap and refrigerate for up to a day.
- To make the cream cheese filling, beat the cream cheese and butter in a medium mixing bowl with paddle attachment, or using handheld electric mixer. Add powdered sugar, vanilla extract and milk and mix until smooth, starting on low speed and slowly increasing the speed to medium high.
- To assemble the cake, spread heaping one tablespoon of cream cheese filling on a crepe. Place another crepe on top and spread another heaping tablespoon of the filling. Repeat until all crepes are used. Top with sprinkles, if desired. Serve immediately, or store in airtight container in the fridge. Bring the cake to room temperature before serving.
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