Red Velvet Crepe Cake

by Layla suzette

This stunning Red Velvet Crepe Cake is made with 24 crepes layers filled with a fluffy Cream Cheese Frosting. It’s very easy to make and has a WOW factor when you slice it! Perfect for a special Valentine’s Day dessert.

Red Velvet Crepe Cake

Red Velvet Crepe Cake

Rating: 5.0/5
( 1 voted )
Serves: 8 Nutrition facts: 200 calories 20 grams fat


Makes 24 crepes, 8 inch - 20 cm:

Crepe Batter:

  • 2 cups (250 g) All Purpose Flour
  • 1 ½ tablespoons (12 g) Unsweetened Cocoa Powder
  • Pinch of Salt
  • 4 Eggs
  • 1 teaspoon Vanilla Paste
  • ¼ cup (50 g) Caster Sugar
  • 4 g Red Food Coloring Paste + 1 g Liquid Red Food Color
  • 2 cups (500 ml) Milk
  • 1/3 cup (60 g) Unsalted Butter, melted

Cream Cheese Filling:

  • 1 pound (500 g) Cream Cheese (Philadelphia), chilled
  • 1 cup (110 g) Powdered Sugar
  • 2 cups (450 ml) Whipping Cream, chilled
  • 1 ½ teaspoon Vanilla Paste


Prepare the crepes:

  1. In a large bowl, sieve together Flour, Cocoa, Salt and set aside.
  2. In another large bowl add Eggs, Vanilla, Sugar, Red Food Coloring and mix until well combined. Stir in Milk and, in the end, melted Butter.
  3. Add little by little the Eggs mix into the Flour mix to avoid lumps. Mix well until smooth.
  4. Heat a 8 inch - 20 cm non-stick pan over medium heat and grease it with some butter (absorb the excess with a paper towel).
  5. Pour ¼ cup (50 ml) of batter in the middle of the pan and spread the batter with circular movement. Cook the crepe for few minutes, then flip ove and cook the other side for about 30 seconds. Repeat with all the batter and cool down the crepes.

Prepare the Filling:

  1. In a very large bowl, mix the Cream Cheese with Vanilla just until creamy (if you use an electric mixer, don’t beat it too much). Sieve in the Powdered Sugar and mix just until combined. Set aside.
  2. In a large bowl, whip the whipping cream until creamy and soft peaks form.
  3. Add in two times the Whipped Cream into the Cream Cheese mix and mix until well combined.

Assemble the crepe cake:

  1. Place in your serving plate the first crepe. Spread about 1 or 1 ½ tbsp of Cream Cheese filling on top. Top with another crepe and repeat the process until all crepes are used. I’ve made 24 crepe layers alternate to Cream Cheese filling.
  2. Top the cake with the leftover Cream Cheese Filling (use 1 inch - 2 cm round piping tip and a spoon to create a flower decoration), decorate with fresh Raspberries (optional) and refrigerate for at least 1 hour before serving.
  3. Sprinkle with some Powdered Sugar, guarnish with some Mint Leaves (optional) and serve it.



You can store the leftovers in refrigerator for about 4-5 days.

Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @Buzz Feed.

You may also like

Leave a Comment

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More