Crèpe Cake

Crèpe 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!

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

For the Crepes

• Milk: Use whole milk for a rich, creamy texture.
• Beetroot Juice: Opt for organic, cold-pressed beetroot juice for that vibrant pink colour.
• Flour: All-purpose flour works best for crêpes.
• Melted Butter: Choose unsalted butter for that creamy richness. It also helps prevent sticking while cooking.
• Eggs: Fresh large eggs are key. Make sure they're at room temperature for the best results.

To make the Cream Cheese Filling

• Mascarpone or Soft Cheese: If you can't find it, a good-quality soft cheese works well too.
• Double Cream: 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

• Double Cream: For the ganache, heavy cream is your best bet. It provides that silky, melt-in-your-mouth texture we all love.

To make the Berry Sauce

Substitutions

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 tablespoon ground flaxseed mixed with 3 tablespoon 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

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

• 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.

Storage

To store your Crèpe 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

Related Recipes

• Raspberry Crêpes with Chocolate Ganache Filling
• Morello Cherry Sponge Cake
• Raspberry Heart Shaped Cake
• Fluffy Berry Pancakes
• Raspberry and Coconut Cake Recipe

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