Berry and Cream Crèpes Cake
Berry and Cream Crèpes Cake consists of thin layers of crêpes and smooth mascarpone crème, finished to perfection with tangy berry sauce and silky chocolate ganache.
If you’re ready for a baking spree, check out these easy-to-make treats! Start with a warm and cosy Classic Plum Crumble, followed by some buttery Afternoon Scones, or a light and airy Cherry Sponge Cake. For something with a little more indulgence, try the Apple Raisin Bundt Cake drizzled with caramel—it’s sure to impress!
Craving chocolate? Go for the Bite-Sized Chocolate Tarts—perfect for sharing. Or, keep it simple with a Flourless Greek Yogurt Cake that’s both refreshing and satisfying. Finally, add a hint of the tropics with a Raspberry Coconut Delight Cake. These recipes each bring something special to the table, so grab your ingredients, roll up your sleeves, and let’s get baking!
Berry and Cream Crèpes Cake
Whenever I’m in the mood for something sweet, this Berry and Cream Crêpe Cake is my go-to! It’s easy to make, tastes incredible, and looks gorgeous—no need to be a pro baker here. This cake is perfect for any occasion, whether you’re hosting a special event or just craving a treat on a cosy weekend. Plus, that stunning pink colour? It’s all-natural, thanks to beetroot juice (organic, cold-pressed beet juice works best).
This crêpe cake is especially great for Valentine’s Day, Mother’s Day, or any time you want to wow someone! Let it chill for a few hours to set, and you’ll have a show-stopping dessert. I’m all about light, refreshing desserts that satisfy my sweet tooth without being overly rich, and this one fits the bill perfectly.
If you haven’t tried making a crêpe cake yet, now’s your chance. It’s just as impressive as a layer cake but simpler to make—no oven required! The texture is light, fluffy, and delightful.
The filling is a creamy blend of mascarpone and double cream, with just the right hint of sweetness. To top it off, I added a homemade chocolate ganache and a berry sauce made from summer fruits. It’s pure bliss in every bite!
Ingredients to make Berry and Cream Crèpes Cake
For the Crepes
- Milk: Use whole milk for a rich, creamy texture. It helps create delicate and flavorful crêpes.
- Beetroot Juice: Opt for organic, cold-pressed beetroot juice for that vibrant pink colour. It adds a subtle sweetness and natural colour without overpowering the taste.
- Flour: All-purpose flour works best for crêpes, giving you the perfect balance of structure and tenderness.
- Melted Butter: Choose unsalted butter for that creamy richness. It also helps prevent sticking while cooking.
- Eggs: Fresh large eggs are key for binding and providing structure to your crêpes. Make sure they’re at room temperature for the best results.
- Sugar: Granulated sugar adds just a hint of sweetness. You can adjust the amount based on your preference.
- Salt: A pinch of salt enhances the overall flavour without making the crêpes taste salty.
- Vanilla Essence: Pure vanilla extract brings a lovely aroma and flavour, so go for the real deal!
To make Cream Cheese Filling
- Mascarpone or Soft Cheese: Using high-quality mascarpone will give you a luscious and creamy filling. If you can’t find it, a good-quality soft cheese works well too.
- Double Cream: This rich cream adds a luxurious texture. If you’re in the U.S., heavy cream is the best substitute for double cream, as it has a similar fat content, making it perfect for whipping.
- Icing Sugar: Fine icing sugar ensures a smooth and sweet filling. Sift it to avoid lumps for a perfectly creamy texture.
For the Chocolate Ganache
- Unsalted Butter: Opt for high-quality unsalted butter to enhance the richness of your ganache. It helps create a glossy finish that looks as good as it tastes.
- Double Cream: For the ganache, heavy cream is your best bet. It provides that silky, melt-in-your-mouth texture we all love.
- Nutella: This popular hazelnut spread adds a delightful chocolatey taste. Using a premium brand elevates the flavour for an extra touch of decadence.
To make the Berry Sauce
- Summer Fruits: Grab a mix of fresh or frozen summer fruits like strawberries, raspberries, and blueberries. If you’re using frozen fruit, just make sure to thaw them first so your sauce is nice and smooth.
- Brown Sugar: Add some brown sugar to your sauce for a tasty sweetness. You can use more or less depending on how sweet your fruits are.
- Cornstarch: Use cornstarch to thicken the sauce without changing it’s taste. It helps make the sauce nice and smooth.
- Lemon Juice: Always use freshly squeezed lemon juice! It makes the sauce brighter and balances out the sweetness, making everything taste better.
Substitutions for ingredients in my Berry and Cream Crèpes Cake
If you can’t find some of the ingredients in your pantry, try these substitutions. Just keep in mind that the final results might differ from the original recipe depending on what you use.
For the Crêpes ingredients
- Milk: Use any plant-based milk like almond, soy, or oat milk.
- Beetroot Juice: You can use pomegranate juice or raspberry puree for red colour. For other nuances use these:
- Pink: Strawberry puree, hibiscus powder
- Orange: Carrot juice
- Green: Matcha powder
- Purple: Blueberry powder
- Brown: Cocoa powder, coffee
- Flour: Try using gluten-free flour or whole wheat flour for a different texture and taste.
- Melted Butter: Substitute with vegetable oil or coconut oil.
- Eggs: Use flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) or a commercial egg replacer.
- Sugar: Honey or maple syrup can replace granulated sugar.
- Vanilla Essence: Vanilla extract or a dash of almond extract can be used instead.
Cream Cheese Filling
- Mascarpone or Soft Cheese: Cream cheese, ricotta, or even Greek yoghurt can be used.
- Double Cream: Heavy cream or a non-dairy cream alternative works well.
- Icing Sugar: Granulated sugar or honey can substitute, though you might need to adjust quantities and blend the granulated sugar more finely.
Chocolate Ganache
- Unsalted Butter: You can use salted butter (just omit any added salt) or coconut oil.
- Double Cream: Heavy cream or evaporated milk can be used.
- Nutella: Use any chocolate spread, or make a simple ganache with chopped chocolate.
For the Berry Sauce ingredients
- Summer Fruits Mix: Use any berries you have on hand like strawberries, blueberries, or raspberries.
- Brown Sugar: White sugar, honey, or maple syrup can replace brown sugar.
- Cornstarch: Arrowroot powder or tapioca starch can be used as alternatives.
- Lemon Juice: Lime juice or orange juice can work too.
Feel free to mix and match based on what you have available!
Equipment to make Berry and Cream Crèpes Cake
For assembling and presenting your cake, a cake stand or plate works perfectly. When it comes to making the cheese filling, you can use a blender, food processor, or hand mixer. The great thing about homemade crêpes is that you don’t need any fancy tools—just a regular blender to mix the ingredients and a reliable non-stick pan 9”, that’s about 23 cm. A thin-edged spatula is also handy for flipping the crêpes with ease. I’ve been using this method for years, and I still love this recipe!
Expert Tips
- Use Fresh Ingredients: Opt for organic beetroot juice and fresh berries for the best colour and flavour.
- Rest the Batter: Let your crêpe batter sit for at least 30 minutes for light and airy crêpes.
- Chill Thoroughly: Refrigerate the assembled cake for a few hours to let the layers set and slice cleanly.
Variations to make Berry and Cream Crèpes Cake
- Berry Citrus: Mix lemon zest and a splash of orange juice into the cream cheese filling. Layer the cream cheese filling on each crêpe, top with berry sauce, and repeat. Finish with fresh mint leaves.
- Tropical: Stir mango chunks into the cream cheese filling. Spread it on each crêpe, add pineapple and berry sauce, and stack. Top with toasted coconut flakes.
- Chocolate Berry: Swirl some chocolate ganache into the cream cheese filling. Spread it on each crêpe, layer with berry sauce, and stack. Add chocolate shavings on top.
- Spiced Berry: Blend cinnamon and nutmeg into the cream cheese filling. Spread it on each crêpe, layer with berry sauce, and stack. Dust with cinnamon sugar.
- Vanilla Almond: Mix almond extract into the cream cheese filling. Spread it on each crêpe, layer with berry sauce, and stack. Top with sliced almonds and a drizzle of honey.
How to store this Crepes Cake
To store your Berry and Cream Crèpes Cake, let it cool completely in the fridge first. Then, cover it with plastic wrap or place it in an airtight container to keep it fresh. This way, you can enjoy it for up to 3-4 days!
FAQs
- Can I make the crêpes ahead of time? Yes, you can make crêpes in advance. Store them in the fridge for up to 2 days or freeze for up to 2 months. Reheat gently before assembling.
- What can I use instead of cream cheese for the filling? You can use mascarpone, ricotta, or Greek yoghurt instead of cream cheese. Just adjust the sweetness to your taste.
- How can I make the cake gluten-free? Use a gluten-free flour blend for the crêpes and ensure all other ingredients are gluten-free.
- Can I use something other than chocolate ganache? Yes, you can swap in caramel, another flavour of Nutella, or a simple chocolate sauce.
- How do I adjust the sweetness of the cream cheese filling? Taste the filling and add more icing sugar or another sweetener like honey or maple syrup if needed.
- Can I add fresh fruits to the cream cheese filling, and which ones work best? Yes, you can add fresh fruits like berries, chopped apples, or peaches. Just chop them finely and adjust the sweetness if needed.
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Berry and Cream Crèpes Cake
Enjoy a Berry and Cream Crèpes Cake—a beautiful layered cake with soft pink crèpes, fresh berries, and a creamy filling. It’s a perfect treat for special occasions or any day you want something sweet and elegant.
Equipment
- Cake stand or plate (for assembling and presenting the cake)
- Blender, food processor, or hand mixer (for making the cheese filling)
- Non-stick pan (9 inches or about 23 cm for cooking crêpes)
- Thin-edged spatula (for flipping the crêpes)
Ingredients
Crêpes
- 600 ml milk 2 1/2 cups
- 100 ml beetroot juice 1/2 cup
- 350 g flour 2 3/4 cups
- 100 g melted butter 1/2 cup
- 3 eggs
- 2 tbsp sugar
- A pinch of salt
- 2 tsp vanilla essence
Cream Cheese Filling
- 500 g mascarpone or soft cheese 2 cups
- 250 ml double cream 1 cup (heavy cream in the US)
- 150 g icing sugar 1 1/4 cups
Chocolate Ganache
- 50 g unsalted butter 3 1/2 tbsp
- 150 ml double cream 2/3 cup (heavy cream in the US)
- 3 heaped tablespoons Nutella
Berry Sauce
- 250 g summer fruits mix 2 cups, frozen or fresh
- 5 tbsp brown sugar
- 2 tbsp cornstarch
- 3 tbsp lemon juice
Instructions
How to make the Crêpes
- Crack eggs (2) into a tall bowl. Add 2 tbsp sugar, a pinch of salt, and 2 tsp vanilla essence. Mix well until the sugar has dissolved.
- Gradually add 350 g flour (about 2 3/4 cups) while mixing, followed by the 600 ml milk (2 1/2 cups) and 100 ml beetroot juice (1/2 cup). Stir until a smooth batter forms.
- Let the batter rest for 10-15 minutes to allow the ingredients to combine properly.
- Heat a non-stick 9-inch pan (23 cm) over medium heat. For the first crêpe, add a splash of oil. Pour approximately 3/4 ladle of batter into the pan, swirling to spread it evenly.
- Cook the crêpe for about 30 seconds per side, flipping with a thin spatula when the edges lift easily. Repeat until the batter is used up, stacking the crêpes as you go.
How to make the Cream Cheese Filling
- In a bowl, combine 500 g mascarpone or soft cheese (2 cups), 250 ml double cream (1 cup), and 150 g icing sugar (1 1/4 cups).
- Use a stand or hand mixer to whip the mixture for about 3-4 minutes, until stiff peaks form and the filling becomes smooth and creamy.
Steps to make the Chocolate Ganache
- In a small pan, combine 50 g unsalted butter (3 1/2 tbsp), 150 ml double cream (2/3 cup), and 3 heaped tbsp Nutella.
- Heat over medium heat, stirring continuously, until the mixture is well combined and smooth, about 2-3 minutes. Remove from heat.
How to make the Berry Sauce
- In a pan, add 250 g mixed summer fruits (2 cups), 5 tbsp brown sugar, 2 tbsp cornstarch, and 3 tbsp lemon juice.
- Cook over low-medium heat, stirring occasionally, until the sauce thickens and the sugar dissolves. This should take around 5 minutes.
- Once thickened, remove from heat and leave to cool.
Assembling the Cake
- Place the first crêpe on your cake plate or stand.
- Spread a layer of cream cheese filling over the crêpe.
- Add the next crêpe and repeat the process until you’ve stacked 12-15 layers of crêpes and cream.
- Once all the layers are assembled, decorate the top with berry sauce, chocolate ganache, and a few fresh mint leaves for a pop of color.
- Refrigerate the cake for at least 3 hours to let the layers set before serving.
Notes
For the Crêpes:
- Rest the Batter: Letting the batter rest for 10-15 minutes is essential. Not only does this help the flour absorb the liquid, but it also results in more tender crêpes, making them easier to cook.
- Perfect Consistency: If the batter seems too thick after resting, feel free to add a splash more milk to thin it out. This ensures that your batter is smooth and pourable, similar to heavy cream.
- Non-stick Pan: A 9-inch non-stick pan is ideal. It ensures that your crêpes cook evenly, and flipping them becomes much easier. Also, it prevents sticking, so you don’t need to worry about a messy cleanup.
- Low Heat: Keep the pan on medium to low heat. This will allow the crêpes to cook evenly without burning. You’re aiming for a golden color, not brown, on each side.
- Thin Layers: When pouring the batter, spread it thinly. This helps you achieve delicate, even crêpes, which are key to this cake’s structure.
For the Cream Cheese Filling:
- Room Temperature Ingredients: Make sure your mascarpone or soft cheese and double cream are at room temperature. This ensures the mixture will whip smoothly without lumps.
- Whip Until Stiff Peaks: Whip the filling until it forms stiff peaks. This is critical to getting the perfect texture, ensuring the filling stays put between the crêpes without becoming runny.
For the Chocolate Ganache:
- Don’t Overheat: Heat the ganache ingredients over medium heat, stirring constantly, until the mixture is smooth. Be careful not to overheat, as this can cause the ganache to separate.
- Stir Often: Stir the ganache continuously. This will help achieve that silky, smooth texture that makes it a perfect topping for the cake.
For the Berry Sauce:
- Thaw Frozen Fruit: If using frozen berries, make sure they’re thawed before cooking. Thawing helps create a smoother sauce that blends better.
- Adjust Sweetness: Depending on how sweet the berries are, adjust the brown sugar accordingly. Taste the sauce as it cooks to get it just right.
- Thickening: If the sauce is too thin, continue to simmer it until it thickens. If it becomes too thick, add a little water or extra lemon juice to loosen it.
Assembling the Cake:
- Even Layers: When layering, make sure to spread the cream evenly between each crêpe. This ensures a balanced structure and helps prevent the cake from sliding apart.
- Chill for Better Set: Refrigerate the assembled cake for at least 3 hours before serving. This allows the layers to firm up, making it easier to slice and enhancing the flavor.
- Decorate with Style: Add a final touch by decorating with extra berry sauce, chocolate ganache, and fresh mint leaves. This will not only make your cake look stunning but also add more texture and flavor.
- Serving Tip: For a clean slice, use a sharp knife. This helps show off the beautiful crêpe and cream layers, making each slice look as delicious as it tastes.
Nutrition
Calories: 705kcal
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