I’ll pick a fresh and light dessert over a rich and super sweet one any day. It satisfies my sweet tooth without making me feel like I overdid it.
If you’re in this camp too, and haven’t yet made crepe cake, you must change that. Crepe cakes have all the show stopping drama of a fancy layer cake with no actual baking and super easy prep. They are light, airy and so delicious. Seriously go make some crepe batter and trust me on this one.
I’ve posted a couple crepe cakes before, (this Creme Brulee Crepe Cake is to die for,) but I wanted something subtly pink for Vday week in case anyone was looking for a show-stopping dessert for the special occasion.
Raspberry pureé (I made from frozen berries so don’t worry if you can’t find fresh,) is folded into a pastry cream/whipped cream mixture that is layered in between crepes. That’s really it. Make some crepes, (not as hard as you may think,) fold together the filling, and you’re good to go.
Let the whole cake chill for a couple hours to set and that’s all it takes.
The raspberry pureé makes the filling a nice pale pink color, but if you want a more vibrant filling, use freeze dried raspberries instead.
You could also get ambitious and do an ombré thing like I did with these Ombre Raspberry Lemon Sugar Cookies. Using the raspberry powder will yield a much brighter pink color for your filling.
Note: Even though this cake comes together quickly, you want to allow a few hours for the various parts to set and chill. The pastry cream and the crepe filling need some time in the fridge before using, and the whole cake needs an hour in the fridge to set. (Otherwise all the layers will slide around when you try to cut it.) Plan ahead to allow for these steps!
You can use fresh or frozen raspberries, I used about 1 1/2 cups to get my 1/2 cup of puree. If you don't mind the look and texture of seeds you can skip straining the pureé, but I wanted something smooth. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Raspberry and Cream Crepe Cake
Ingredients
For the Crepes:
For the Filling:
Instructions
First make the Crepe Batter:
For the Filling:
To make the crepes:
To assemble:
Notes
Recipe adapted from Ellen Easton's version of the famous Lady M cake via: What's Cooking AmericaRecommended Products
Meriem @ Confessions of a Confectionista says
This is so elegant Audra! I’ve never tried a crepe cake but all my New York friends and family love the ones at Lady M!
Marcia V. Daly says
What size pan did you use?
Audra Fullerton says
I used an 8 inch nonstick skillet!
Marcia V. Daly says
Thank you!
Joanne Bruno says
I’ve always wanted to make a crepe cake but have never built up the courage! Not really sure what scares me so much about it…probably the fact that I’m not the best crepe maker. But this is so gorgeous!
tague says
The crepe cake was a disaster. So many good crepes died in what turned out to be a mushy, melty approximation of the Leaning Tower of Pisa. So rather than give up, I gathered the few good men (I mean crepes) I had left and shifted gears into a more traditional crepe recipe with fresh strawberries, mascarpone cream and a honey and rose syrup. Bagels and cream cheese are best buddies, but I feel like crepes could be the third wheel.
Audra Fullerton says
I’m so sorry! Was your filling runny? I wonder if you used to much between each layer- mine was far from mushy.
Audra Fullerton says
*too not to!!
The Foodie Journey says
This looks incredible!
Bavneet says
I always wanted to make a crepe cake and today I made it and the trial turned out to be successful. Thanks for sharing this amazing recipe.
Bavneet says
I was trying to bake this cake from last 3 weeks and today I made it and the trial turned out to be successful. Thanks for sharing this amazing recipe.
Christina Weller says
This looks amazing! My son wants a “raspberry cake” for his birthday and I think this may be the one. Can it be made the day before? Will it hold up in the fridge overnight? Thank you!!
Bondita says
I was looking for a raspberry cream crepe recipes and finally found this and tried it. It turns out so delicious my family just loved it. Thanks for this amazing recipe.
Good Morning says
Thank You Post This
Peter Calvin says
Wow! Never thought i would make something like this. I am amazed just by looking at it, wonder what it would taste like. Thanks for sharing the recipe to this gem of an item. Keep up the good work.