Crepe Cake

This crepe cake recipe is rich, creamy, and so luxurious. It’s full of mascarpone and whipped cream and topped with luscious fresh berries. 

I’ve never met a person that doesn’t love cake. It’s a universally adored dessert. But not all cakes are created equal. In fact, this crepe cake is probably unlike anything you’ve ever had before. Crepe cake is exactly what it sounds like. Instead of being made out of cake batter, it’s a cake that’s made by stacking tons of crepes on top of each other. The crepes have a thin layer of mascarpone and whipped cream in between them, adding to the richness and decadence of the dessert. But they also have lemon zest and are topped with fresh berries, which make the cake light and refreshing. 

Simply put, this is one of the most fancy and luxurious cakes I’ve ever made. But even more importantly, it’s one of the most delicious cakes I’ve ever made. The buttery crepes go so well with the creamy filling and fresh fruit. It’s as if your favorite breakfast was turned into an upscale dessert. The next time you need a fun and impressive sweet treat to make, you’ve got to try out this recipe. 

Why You’ll Love This Decadent Mascarpone Crepe Cake

I loved this recipe the moment I made it, and I still make it all the time. Here’s why you need to try it out. 

• Impressive. There’s something so enjoyable about making a dessert that impresses. That’s exactly what this crepe cake does. Whether you’re making it for a big party or just for your family on a Friday night, everyone will be blown away by this recipe. It’s one-of-a-kind, super fancy, and most people won’t believe that it’s homemade! 
• Customizable. Unlike most desserts, this recipe is really easy to tailor to different diets. If you don’t eat dairy, you can replace the milk, butter, whipping cream, and mascarpone with vegan options. If you’re on a gluten-free diet, you can eliminate the all-purpose flour from this recipe. You can even customize what you put on top of the cake, instead of just using berries. 
• Lasts well. A lot of cakes don’t store very well, because they tend to dry out as soon as you cut into them. This crepe cake is not one of those recipes. The crepes are so buttery, and absorb all the cream from the rich and decadent filling. As a result, the cake is just as good after three days as it is fresh. 

What You’ll Need

Here are all the ingredients that you’ll need if you want to try making this crowd-pleasing crepe cake. Make sure to check out the recipe card at the bottom of the article to see the exact amounts for each of the ingredients.

For the Crepes:

• Eggs – You want to use large eggs for this recipe.
• All-purpose flour – If you’re gluten-free, you can replace the all-purpose flour with 1-to-1 gluten-free flour.
• Milk – I think whole milk is best for this recipe, but you can also use full-fat oat milk.
• Warm water
• Granulated sugar
• Vanilla extract – Make sure to always use 100% pure vanilla.
• Sea salt
• Unsalted butter – If you don’t eat dairy, you can replace this ingredient with dairy-free butter.

For the Filling:

• Heavy whipping cream – You can replace the whipping cream with coconut cream.
• Powdered sugar
• Vanilla extract
• Mascarpone – If you’re trying to make this recipe dairy-free, you can use vegan cream cheese.
• Red food coloring – This is optional, but really makes the cake much more gorgeous.
• Lemon zest – Always use freshly-grated zest.
• Fresh berries

How to Make Crepe Cake

Here’s how to make this rich, creamy cake.

• Make the crepe batter. Add the eggs, flour, milk, water, sugar, vanilla, salt, and butter to a blender, and blend until smooth. 

• Chill. Put the crepe batter in a covered bowl, and let it sit in the fridge for at least 30 minutes.
• Prepare a plate. Put a piece of wax paper on a dinner plate. 
• Grease a pan. Add unsalted butter to a frying pan and heat over medium-high heat.
• Add crepe batter. Pour ¼ cup of the crepe batter into the center of the heated pan. 

• Swivel the pan. Slowly swivel the pan in circles so that the batter evenly spreads out in a large circle. 
• Cook. Cook the crepe until it no longer appears to be wet, which should take about 1 ½ minutes. Then flip the crepe and cook for another minute. When the crepe is done, place it on top of the wax paper, then add another layer of wax paper on top of the crepe.

• Repeat. Continue cooking crepes until you’ve used all of the batter. Then let them cool to room temperature. 
• Whip the cream. While the crepes are cooking, add the whipping cream, powdered sugar, and vanilla to a bowl. Beat until they form stiff peaks.
• Finish the filling. Add the mascarpone, lemon zest, and food coloring, and beat until the mixture is smooth.

• Assemble. Place a piece of wax paper on a serving platter, and put a crepe on top of it. Gently spread some of the filling evenly over the crepe. Add another crepe on top, and repeat until you run out of crepes and filling.

• Finish. Top the crepe cake with fresh berries, then serve. 

Tips for Success

Here are a few of my go-to tricks to help you make this cake perfectly every time. 

• Use room-temperature eggs. Whenever I’m baking, I use room-temperature eggs. When eggs are cold, they don’t mix as well with other ingredients, which keeps them from becoming smooth. Take your eggs out of the fridge about 30 minutes before making this recipe, and the crepes will be much smoother and more luxurious.
• Don’t over-blend. When making the crepe batter, be sure to not over-blend. Only run the blender until the mixture is smooth. If you blend the batter much longer, it will begin to break down. Also be sure not to over-beat the filling when you add the mascarpone, as you don’t want to deflate the whipped cream. 
• Be careful with the temperature. Make sure to pay close attention to the temperature of the pan when you cook the crepes. It can be easy for a pan to get too hot or too cold, and you want to adjust for that. The crepes should not burn or smoke, but you do want to get a little bit of color on them. If they’re burning, turn down the heat and let the pan rest for a while. If they’re not getting any color, turn up the heat a little bit.  

What to Serve it With

This is a delicious option to serve after dinner with a nice cocktail or a shot of espresso. But my favorite way to eat crepe cake is as an afternoon treat with one of my favorite daytime drinks. Here’s what I like to drink when eating crepe cake.

• Vegan and Caffeine-Free Maca Latte
• Vegan Whipped Matcha Latte
• Pumpkin Spice Matcha Latte
• Energizing Matcha Latte
• Soothing Green Tea Latte

How to Store Leftover Crepe Cake

Crepe cake will last in the fridge for up to 4 days as long as you store it in an airtight container. To keep it from drying out, I recommend wrapping it in plastic wrap and then storing it in an airtight container. 

Can I Freeze This Recipe?

Definitely! To keep this cake in the freezer, wrap it thoroughly in plastic wrap, then store it in an airtight plastic bag. It will last in the freezer for up to 3 months. Thaw in the fridge overnight before eating. 

More Fancy Dessert Recipes

Need more luxurious desserts to make? Don’t worry, I’ve got you covered!

• 5-Ingredient Chocolate Strawberry Truffles
• Mini Raspberry No-Bake Cheesecake
• Flourless Dark Chocolate Cake
• Black Raspberry Ice Cream (Dairy-Free)
• Gluten-Free Fig Cake