Red Velvet Crepe Cake
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
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.
Yield: 6-8 servings
Ingredients:
For crepes:
- 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:
- 8oz (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
Directions:
- 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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Hello!
Is it possible to use sweetened cacao powder?
thankyou!
I don’t see any reason why you couldn’t. It may just turn out slightly sweetener, but not much. Let us know if you try it!
This recipe turned out awful. It was way to thick for a crepe. I needed way more food coloring than the recipe stated.
Hey, Tina. Sorry, the recipe didn’t work for you. If you still have the batter, feel free to add up to 1/2 cup of water to thin it out. As for food coloring, I may depends on the food coloring brand.
Hello so excited about making this 🙂
But how can I substitute the 1/2 cup of buttermilk?
Hi, Moncerrat. Here’s a quick homemade buttermilk recipe for you. Mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar, and let it stand for 5 minutes. The mixture will be thickened and kind of curdled. Hope this helps.
How long does this cake store for?
Hi, Jen! I’d say it’s good for up to 3 days in the fridge. Bring it to room temperature before serving.
You’re crepe cake recipe looks amazing and the picture look even better! I was wondering if instead of a crepe cake, could I just do a big stack of red velvet crepes with cream cheese butter cream as maple syrup?
Absolutely, I don’t see why you couldn’t do that! 🙂 Hope you enjoy it, Ann.
I just got done making this crepe cake for my son’s 17th Birthday. It is absoutely beautiful!! We can’t wait to cut into it tonight. I added zest of 1 lemon to the cream cheese filling….yum!! I didn’t get 20 crepes per the one batch so I had to make another ( I got 13). Worked out great because we had some left over for sampling. They are delicious!! I think this is our new crepe recipe. Thank you for sharing.
Yay, happy birthday to your son! Hope everyone enjoyed the cake. It sure is a beautiful one! Thank you for your comment, Amy!
I’ve never tried a crepe cake, but it looks lovely!
Thanks, Pam. Hope someday you’ll give it a try. 🙂
Wow~!
🙂
This looks outrageously amazing. This is the best looking dish I’ve seen all day. I think I need a mountain of red crepes in my kitchen right now.
Thanks, Renee! 🙂
Hi Shinee, just saw this on Pinterest and had to stop over and let you know that I think this crepe cake is absolutely gorgeous! Every single layer is just perfect and I love the red velvet! Just perfect for Valentine’s Day! So glad I found your site, everything looks beautiful!
Thank you so much, Kelly!
This is the most incredible thing I have seen in ages. Full stop. Nothing more to say!
Hehe thanks, Nagi! You’re very kind!
Just stunning Shinee.. this red velvet crepe cake is EPIC!
Thanks, Thalia!
This is absolutely stunning. don’t you love when you make something that comes out so lovely its hard to stop snapping pictures? I’ve been dying to make a crepe cake but I’m too afraid. I might have to now 🙂
Oh there is nothing to be afraid of. It’s so easy, Kathleen. 🙂
This is so awesome! I haven’t made crepes in forever and never thought to make a crepe cake – all in my favorite flavor – so cool!
Crepe cake is wonderful, Megan. It took me forever to make a crepe cake too. It’s totally worth it!
Shinee!! what a beauty!!! I’ve always wanted to make a crepe cake! and LOVE the red velvet!!! Stunning!!!
Thank you, Alice! 🙂
These crepe layers are perfect stacked and I LOVE your pictures! It’s a bit indulgent, but we don’t mind that in Valentine’s day at all! 🙂
Thank you, Maggie! You’re so sweet.
This cake truly is stunning! I love the contrast of the bright happy red and the white and those SPRINKLES
Yes, I love the contrast and sprinkles! Thank you, Amanda!
Shinee I love crepe cakes!! This is so gorgeous with all those layers and tangy filling!! I wish I was your neighbour!!
I’d love to have you as my neighbor! We’d swap dinners and desserts. 🙂
This crepe cake is beautiful! We love red velvet everything! I have to make a crepe cake in the near future!
It’s delicious, Miranda. Hope you’ll make this. 🙂
I’ve made crepe cakes a few time before but mine never looked as good as yours!
This looks fabulous!
Thank you, Kayiu! 🙂
This is gorgeous! We’re big red velvet fans here – I need to try it!
Thank you, Marye!