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Red Velvet Crepe Cake

Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 6 -8 servings
Calories: 537kcal
Author: Shinee
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.
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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:

  • 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

Instructions

  • 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.

Nutrition

Calories: 537kcal
Carbohydrates: 65g
Protein: 11g
Fat: 26g
Sugar: 44g
Sodium: 398mg