If you want a true brunch showstopper, this crepe cake fits the bill. Thin, tender crepes layered with a light raspberry cream filling create delicate slices that look as good as they taste. I first served this at a tea party — guests photographed it more than they did anything else, until the first bite proved irresistible. It takes a bit more time than a standard cake, but each layer is worth the effort.
I aimed for an elegant but approachable dessert for brunch, and the combination of tender crepes and airy raspberry cream delivers. If you prefer a richer dessert, swap the whipped filling for buttercream, but the whipped cream keeps the cake light and perfect for daytime gatherings. The recipe is flexible — feel free to change the jam or add flavorings to suit your menu.
Helpful Tips
- Preheat the pan. Let the skillet heat over medium for several minutes before adding batter. A properly heated pan yields evenly cooked, tender crepes that release cleanly.
- Use a quality nonstick pan. If a crepe sticks, brush the pan lightly with butter between batches for easier flipping and consistent results.
- Measure each scoop. Use a ½‑cup measure for each crepe to make uniform layers and simplify stacking.
- Cool crepes completely. Warm crepes can melt the filling and cause layers to slip. Chill crepes briefly for the cleanest assembly.
- Keep filling thin. A light, even spread between each crepe keeps the cake stable; thick filling can cause leaning as the cake warms.
- Chill if the stack leans. If the cake shifts while assembling, refrigerate or freeze for 10–15 minutes to firm it, then continue with lighter filling layers.
- Use a springform pan for straight sides. Assembling inside a large springform pan and chilling before slicing helps achieve perfectly even sides.
Crepe Cake
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Equipment
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8-inch nonstick pan or crepe pan
Ingredients
Crepes
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 2 cups all-purpose flour
- 8 tablespoons unsalted butter, optional, divided for the pan
Raspberry Whipped Filling
- 8 ounces cream cheese, room temperature
- 2 tablespoons raspberry jam, (plus extra to decorate, if desired)
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 7 raspberries
Instructions
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In a medium bowl, whisk the eggs and milk until smooth. Add salt, sugar, and flour, mixing until the batter is completely lump-free. Let the batter rest for about 20 minutes to relax the gluten and ensure tender crepes.
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In a separate bowl, whip the heavy cream with the powdered sugar on high speed until medium-stiff peaks form. Stop occasionally to avoid overwhipping.
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In another bowl, beat the softened cream cheese with raspberry jam and vanilla until smooth. Gently fold in the whipped cream on low speed until combined. Chill the filling while you cook the crepes.
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Heat a nonstick skillet over medium heat. If necessary, butter the pan lightly. Pour about ½ cup batter into the center, lift from heat briefly and tilt the pan to spread the batter thinly and evenly, then return to heat. Cook until set and the underside is lightly golden, flip and cook briefly on the second side. Repeat with remaining batter, letting crepes cool completely.
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To assemble, place one cooled crepe on a serving plate and spread a thin, even layer (about 2 tablespoons) of chilled filling. Continue stacking crepes and filling, keeping layers thin for stability. For the top, spread more filling and decorate with fresh raspberries or a swirl of cream.
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Slice with a very sharp knife for clean layers and serve immediately.
Notes
- Jam swaps: Use strawberry, apricot, or lemon curd in place of raspberry jam for different flavors.
- Make chocolate crepes: Add 2 tablespoons cocoa powder to the batter for a chocolate version.
- Nutrition note: Nutrition values are shown without added butter. Adding butter will increase calories.
- Use a very sharp knife. A clean, precise cut keeps layers intact and produces picture-perfect slices.
Nutrition
Nutritional information is an estimate and can vary based on brands and substitutions.
How to Make Crepe Cake Step by Step
Gather all ingredients before starting to streamline the process.
Make the batter: In a medium bowl, whisk 8 large eggs with 2 cups whole milk until smooth. Add 1 teaspoon salt, 1 tablespoon granulated sugar, and 2 cups all-purpose flour. Whisk until lump-free and let rest 20 minutes.
Whip the cream: Whip 1 cup heavy cream with 1 cup powdered sugar until medium-stiff peaks form, checking frequently to avoid overwhipping.
Prepare the filling: Beat 8 ounces room-temperature cream cheese with 2 tablespoons raspberry jam and ½ teaspoon vanilla until smooth. Fold in the whipped cream gently and chill.
Cook the crepes: Heat a nonstick skillet over medium. If needed, lightly butter the pan. Pour about ½ cup batter, tilt to spread thinly, and cook until set and lightly golden on the underside, about 1 minute. Flip briefly to finish. Stack cooked crepes on a plate and cool completely.
Assemble: Place one cooled crepe on a serving plate and spread about 2 tablespoons of chilled filling. Continue layering, keeping each spread thin. For the top, add extra filling and decorate with fresh raspberries.
Finish and serve: For clean slices, use a very sharp knife and serve immediately. The cake is best the same day for optimal texture.
Recipe Variations
Try one of these variations to customize the crepe cake.
- Chocolate: Add 2 tablespoons cocoa powder to the batter for chocolate crepes.
- Lemon cream: Replace raspberry jam with lemon curd and add lemon zest for brightness.
- Nutella layers: Spread a thin layer of Nutella under the filling for a chocolate‑hazelnut twist.
Serving Suggestions
This crepe cake makes a stunning centerpiece for brunch or tea. Pair it with savory options like mini quiches or breakfast pizzas and serve alongside tea, cappuccinos, or mimosas. Complement it on a dessert table with light cookies, soufflé pancakes, or scones for variety.
How to Store Leftovers
You can prepare components ahead: whipped topping keeps 3–4 days in the fridge, cooked crepes refrigerate up to 2 days or freeze up to 1 month (thaw in the fridge). Once assembled, store the cake covered in the refrigerator and enjoy within 3 days. Avoid freezing the fully assembled cake to preserve the filling’s texture.
More Crepe and Filled Pastry Dessert Recipes
- Banana Nutella Crepes
- Strawberry Crepes
- Blintzes
I hope you enjoy this recipe—if you make it, leave a review to share how it turned out!