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- November 15, 2018
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Get yourself ready for the most stunning, festive crepe cake ever! This red velvet crepe cake recipe is a true show-stopper! Delicate red crepes are filled with whipped cream frosting, then garnished with drizzled white chocolate, loads of berries and additional whipped cream for the ultimate presentation. Every bite of this crepe cake is light, airy and absolutely delicious. I love that it’s not too sweet so you can truly enjoy a large slice of this epic cake and not feel overwhelmed!Serve this at any holiday gathering, special occasion or celebration to ‘wow’ your guests!
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Ingredients for Red Velvet Crepe Cake
Here are the main ingredients you’ll need to make this stunning, 40-layer crepe cake:
- Eggs: have the eggs and the milk at room temperature for making the crepes. Cold eggs can cause the crepe batter to form clumps.
- Whole Milk: using whole milk makes the crepes extra rich and flavorful. Use warm milk to keep the crepe batter smooth.
- Chocolate Liqueur: instead of using sugar for the crepes, I added sweet chocolate liqueur. If you don’t have it or don’t want to use it, replace the liqueur with 1/4 cup white granulated sugar and add an additional 2 tablespoons of cocoa powder.
- Red Food Coloring: for giving the crepes their rich, red color. I recommend using concentrated gel food coloring.
- Heavy Cream: use well chilled heavy cream when making the whipped cream filling.
- Cream Cheese: soften the cheese at room temperature for 30 minutes prior to use it for the filling.
- White Chocolate Chips: melted chocolate helps to further stabilize the filling. You can also drizzle melted chocolate over the cake as a garnish.
What’s a Red Velvet Cake?
Crepe cakes are all about the layers upon layers of thin crepes! I love the red velvet twist on this cake – it really makes it extra special!The history of the original red velvet cake can be traced back to the 1920’s, when this cake was served in the Waldorf-Astoria hotel in New York.
Housewives picked up the recipe and began serving it for Christmas and Valentine’s Day. The color of the cake comes from cocoa powder and red food coloring, which lends this cake that deep rich red mahogany color. A cake that has been around for almost a hundred years deserves a special place in every baker’s kitchen. This red velvet crepe cake is a unique and delicious reinterpretation!
How to Make a Red Velvet Crepe Cake
You’ll love how easy this impressive, 40-layer cake is to make! Here’s how it’s done!
- First, prepare the easy, blender red velvet crepes. These crepes are made with eggs, milk, chocolate liqueur, flour, butter, salt, cocoa powder and vanilla extract. The chocolate liqueur adds all the sweetness these crepes need.
- Use 1/4 cup of the crepe batter for each crepe. As the crepes cook, cool them on a wire rack.
- Next, prepare the whipped cream filling! This easy filling is so light and fluffy, made with heavy cream, cream cheese and melted white chocolate, which thickens the cream. Keep the frosting refrigerated if you’re not using it right away.
- You can assemble this crepe cake free form, simply stacked onto a cake stand. You can also assemble it by layering the crepes and filling into a spring form pan. This will produce a cleaner and very even cake.
- Spread about 1/4 cup of the prepared whipped cream filling between each crepe, leveling it with an off-set spatula.
- Allow the red velvet crepe cake to set overnight in the refrigerator.
- Garnish the cake with melted white chocolate, dollops of whipped cream and berries. Enjoy!
Whipped Cream Frosting
And to keep all those crepes together, I use a super fluffy and creamy white chocolate and cream cheese whipped cream frosting. This cream cheese frosting is the bomb!! You will literally want to eat it by the spoonful, it’s soo good! I want to eat this frosting with every dessert! It’s the perfect complement to the crepes and any crepe cake recipe! If you want a more in-depth tutorial on the frosting, check out my ‘Berry Whipped Cream’ or ‘Whipped Cream Frosting’ recipes for step-by-step instructions!
Non-Alcoholic Recipe Substitutes
This multi-layered crepe cake recipe starts with easy and delicious red velvet crepe batter, made with a hint of chocolate thanks to chocolate liqueur and cocoa powder. If you don’t want to add alcohol to the batter (it will cook out!), add 1/4 cup (50 g) white granulated sugar and an additional 2 tablespoons cocoa powder to the batter. Make sure to add lots of red food coloring for brightly colored crepes!
More Recipes!
Looking for more Red Velvet cakes and dessert? I have several on my blog – check these out!
- Classic Red Velvet Cake – made with chocolate cake layers and cream cheese frosting!
- Red Velvet Brownie Cheesecake – amazing red velvet cheesecake over a rich, brownie base!
- Mini Red Velvet Cheesecakes – no-bake mini cheesecakes topped with berries!
- Red Velvet Strawberry Cheesecake – the ultimate red velvet and berry cheesecake, with strawberry whipped cream on top!
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- This non-stick crepe pan will make making crepes a breeze!
- I love my Ninja blender! Using a blender for crepes makes the batter super smooth!
- And my number-one used item, my KitchenAid stand mixer!
Red Velvet Crepe Cake Recipe (video)
1 hour hr prep + 30 minutes mins cook
12 servings
40-layer red velvet crepe cake with red velvet chocolate crepes and a whipped cream filling!
IngredientsUS Customary – Metric
US Customary – Metric
6 large eggs, at room temperature
2 3/4 cup milk, lukewarm
1/4 cup chocolate liqueur
1/3 cup butter, melted
2 1/2 cups all-purpose flour
1 tsp vanilla extract
pinch of salt
1 tablespoon cocoa powder
gel red food coloring
For Filling:
3 cups heavy cream, chilled
1 cup confectioner’s sugar
1 tsp vanilla extract
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
1 cup white chocolate chips, melted
Instructions
For Red Velvet Crepes:
Prepare the crepes first. The easiest method for preparing a smooth, lump-free batter is to use a blender. If you don’t have one, a mixer will also work well. Place all the ingredients for the crepe batter into the blender and mix for 2 to 3 minutes until the batter is smooth. Add enough red food coloring to make the batter bright red. Allow the batter to rest for a few minutes, then prepare the crepes.
Use 1/4 cup crepe batter for each crepe. Preheat an 8 or 9-inch crepe pan over medium-high heat. Pour the batter into the center, then immediately tilt the pan around to spread the batter evenly and to the edges. Cook for about 45 seconds to a minute on the first side, or until the surface is not longer shiny and air bubbles pop the surface. Use a rubber spatula to turn the crepes over and cook on the other side for 30 seconds. Transfer the crepes onto a wire rack to cool completely. Make 3 to 4 stacks to allow the crepes to cool faster.
For Whipped Cream Frosting:
As the crepes are cooling, prepare the whipped cream frosting. Pour the heavy cream into a stand mixer bowl and add the sugar and vanilla extract. Whisk on medium-high speed for 4 to 5 minutes, until stiff peaks form and the cream holds its shape. In a separate bowl, beat together the softened cream cheese and softened butter for a few minutes, until mixture is smooth. Pour in the melted white chocolate and beat again on high speed for 2 to 3 minutes, until the mixture is smooth and creamy.
Transfer the butter and chocolate mixture into the bowl with the whipped cream. Whisk on high speed for 30 seconds to a minute, just until stiff peaks form.
Assembling the Crepe Cake:
To assemble the cake, spread a generous amount of frosting between each crepe, layering evenly and spreading the frosting to the edges to ensure that the cake stays level. Garnish the top with melted white chocolate, berries and any remaining frosting; I used Ateco tip # 847.
Allow the cake to set in the refrigerator for an hour or 2 before cutting and serving. This cake can be made ahead of time, up to 3 days; keep refrigerated.
Nutrition
Calories: 683kcal | Carbohydrates: 47g | Protein: 11g | Fat: 50g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 227mg | Sodium: 199mg | Potassium: 257mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1736IU | Vitamin C: 1mg | Calcium: 171mg | Iron: 2mg
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Course:
- Cakes
- Dessert
Cuisine:
- American
- French
- Italian/French
Holiday:
- Christmas
- Valentine's Day
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13 comments
- Olga
Tatyana, this cake was truly stunning and delicious! I used red velvet emulsion instead of the gel food coloring, but otherwise followed your recipe.
Thanks for another bake-free recipe! It’s ideal for summer birthdays when i want to make an impressive cake without roasting myself in my non-ACed kitchen. ?- Reply
- tatyanaseverydayfood
Aww, I’m so glad to hear that you enjoyed this recipe. Yes, it will be perfect for summer, too! 🙂
- Reply
- Esther
Tatyana, I’m planning to make this cake tomorrow for a girls Valentines party. I think it’s perfect. How many crepes should come out?
Also, about how much of frosting do you use for crepe. I know you said generous amount but I’m measurmemt what would you suggest?
Thank you so much!- Reply
- tatyanaseverydayfood
Hi! I hope you enjoy the cake! 🙂 The recipe makes about 20 crepes and you’ll want to add about 1/3 cup frosting between each layer
- Reply
- Elnaz
Hi Tatyana I want to ask you can i remove chocolate liqueur from this recipe and make this beautyful red velvet crepe cake?
Becouse where I live it’s impossible to find it but I’m so excited to make it .
Thanks for your amazing recipes☺☺- Reply
- tatyanaseverydayfood
Hi! Absolutely! This recipe will work great even without the liqueur. Hope you enjoy the cake! 🙂
- Reply
- Elnaz
Thanks
Of course my family and I will love this gorgeous crepe cake .
All of your recipes are so deliciouse and beautiful .
??- Reply
- Brianna
Can this batter rest overnight? Or do the crepes have to be made almost immediately m?
- Reply
- tatyanaseverydayfood
That should be totally fine! The batter can rest 🙂
- Reply
- Liliya nozdratenko
If I exclude the chocolate liquer do I need to substitute with some other liquid ?
- Reply
- tatyanaseverydayfood
Hi Liliya! Yes, you can just replace it with more milk. Enjoy! 🙂
- Reply
- Jill
Did anyone have a problem with the frosting? The heavy cream part was fine, nice and fluffy peaks, but when I added the chocolate/cream cheese/butter mixture, it turned soupy. Did this happen to anyone else?
- Reply
- tatyanaseverydayfood
Hi Jill! I’m so sorry to hear that happened! The frosting can be a little tricky! You don’t want to overmix the frosting once you combine the two mixtures together. You can also try to refrigerate the chocolate and cream cheese mixture for about 30 minutes so it’s nice and cold. Mix the two together just until they’re well combined.
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