This red velvet crepe cake is made with thin, tender crepes layered with creamy frosting. A blender makes the crepes batter ready in minutes with no lumps. This impressive yet easy cake is perfect for Valentines Day, Mother's Day or International Women's Day.
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About My Red Velvet Crepe Cake
I love the idea of crepe cakes, because they have that wow affect, and everyone assumes they take hours to make. In reality, they are much easier to make, especially when you use my favorite shortcut for making crepes, a blender. The batter is ready in minutes, and all you need to do is cook crepes and assemble the cake.
Note: If you do not have a blender, you can use the classic manual method with a whisk, as shown in details in my basic crepes recipe.
This recipe makes a large crepe cake with about 16 layers of crepes and 16 layers of frosting. I usually end up the 18 crepes total, but my son and I always test a few along the way. Honestly, my crepes are always perfect, we just do not have patience to wait for the cake.
I have tried making this cake with the traditional red velvet cake frosting first, but I eventually settled on cream cheese and whipped cream frosting. It pairs better with delicate crepes perfectly and keeps the cake rather light than heavy.
For decoration, I used leftovers freeze-dried strawberries from my soft heart-shaped cookies. You can also use sprinkles, chocolate curls or fresh berries to decorate this crepe cake.
Red Velvet Crepes Ingredients
You can find the ingredients quantities in the recipe card at the end of this post.
Kefir: If you do not have kefir on hand, do not worry. You can easily substitute it. Use the same amount of buttermilk, or if you do not that, mix milk with a little lemon juice as a replacement. I've included the exact quantities in the recipe card notes.
Cream Cheese Frosting Ingredients
Cream cheese and heavy cream needs to be called. I used full fat cream cheese.
How to Make Red Velvet Crepe Cake
Making this crepe cake involves 4 main parts: making the crepes, mixing the frosting, stacking the layers and letting the crepe cake chill in the fridge so the frosting sets and it is easy to slice.
Prepare the crepes
You will need a blender, a large mixing bowl, ladle and a crepe pan or any 8 to 10 inches non-stick pan.
In a blender container, add eggs, milk, kefir, sugar, flour, cocoa powder, salt, vanilla extract. Process on high until well blender. Pour in melted butter and process again. Add food coloring and mix. The batter is ready.
Pour a small amount of batter on a hot pan and cook for about 1 minute on each side. Stack cooked crepes on a plate to cool down. Do not worry if the first crepe is not perfect, you still can use it in a cake.
Note: If you do not have kefir, you can buttermilk or milk mixed with lemon juice. See recipe card note for more details.
Make the frosting and assemble the cake
For this part, you will need electric mixer, large mixing bowl, and a flat plate or a cake board.
Whip cold cream cheese, powdered sugar and vanilla extract until fluffy. Slowly pour in the cold whipping cream, and mix on high until the frosting is thick and spreadable.
Spread a small amount of frosting on a plate and place the crepe on top. Spread a thin layer on frosting on top. Repeat until all the crepes are stacked. Finish with a layer of frosting on top.
Decorate the top with crushed freeze dried strawberries as shown in the image. Refrigerate the cake for at least 2-4 hours before slicing.
Recipe Tips
- Cook the crepes over low-medium heat, so they remain soft.
- If some crepes are uneven, stack them towards the end. You can also trim them if needed.
- Make sure the frosting is whipped well so it is spreadable. If it is too thin, the layers will slide.
- Chill the cake for at least 2 hours, but better 4-6 hours. The layers need time to soften and frosting set.
How to Store Crepe Cake
Store crepe cake in the refrigerator for up to 3 days. Keep it in the air tight container or gently wrapped in plastic wrap to prevent it from drying out.
You cannot freeze the assembled cake, but you can freeze the crepes themselves. Once cooked and completely cooled, stack the crepes with parchment paper between each one, wrap tightly and freeze for up to 2 month. Thaw overnight in the fridge and use as needed. For best results, serve crepe cake cold.
Serving and Slicing Crepe Cake
Crepe cake should be chilled for at least 2 hours before slicing. I like to chill it overnight for best results. For clean cuts that do not fall apart, wipe the knife with a napkin between each cut and make the slices at least 3-4 inches wide, so they stay nice and tall.
For extra treat, serve the slice with a scoop of vanilla ice cream, fruit sorbet, whipped cream or fresh berries.
How to Keep a Crepe Cake Level
This is the most common problem when making a crepe cake. When you make a crepe cake with more than 10 layers, the crepes might start sliding and the edges might begin to lean. It is very easy to fix with a few tips:
- Assemble the layers on a flat plate, tray or a cutting board.
- Use thin, even layer of frosting. Too much frosting will cause the crepes to slide and the edges to lean.
- After you spread frosting and place the crepe on top, press gently in the center with your hands. Repeat with each layer.
More Crepe Recipes To Try
If you are looking for more crepe ideas, here are a few more of my favorites:
- Banana Nutella crepe roll-ups: easy, kid-friendly dessert.
- Savory smoked salmon crepe roll-ups: perfect for brunch or appetizer.
- Pumpkin crepes: seasonal twist with pumpkin puree and warm spices.
- Apple Cinnamon crepes: soft crepes made with shredded apples folded right into the batter.
📖 Recipe
Red Velvet Crepe Cake (Easy Blender Method)
Equipment
- Blender
- 1 large bowl
- 1 soup ladle or measuring cup
- 1 crepe pan or a non-stick pan 8 or 10 inches
- hand held mixer
- measuring cups
Ingredients
Red Velvet Crepes Ingredients
- 4 eggs
- 1¾ cups whole milk
- 1 cup plain kefir* see notes for substitutions
- ½ cup granulated sugar
- 2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 3½ tablespoons butter, melted and cooled
- 1 teaspoon vanilla extract
- 8 drops liquid red food coloring
Frosting Ingredients
- 8 oz (1 block) cold cream cheese
- 1 cup powdered sugar
- 2½ cups cold heavy whipping cream
- 1 teaspoon vanilla extract
Decoration (optional)
- 1 cup freeze dried strawberries*
Instructions
Red Velvet Crepes Instructions
- Add all crepe recipe ingredients, except the melted butter and food coloring, to a blender. Blend until the batter is completely smooth and lump-free. With a blender running on low sweep, slowly pour melted butter. Add food coloring and blend on low speed until the batter is evenly red. Let batter rest for 15-30 minutes.4 eggs, 1¾ cups whole milk, 1 cup plain kefir*, ½ cup granulated sugar, 2 cups all-purpose flour, 2 tablespoons cocoa powder, 1 teaspoon vanilla extract , 3½ tablespoons butter, melted and cooled , 8 drops liquid red food coloring.
- Heat a non-stick 10 inch pan over medium heat and lightly grease it. You will need to grease it only one time.
- Pour about ¼ cup of batter into the pan, swirling to coat the bottom evenly. If using a ladle, fill it a little under halfway. Cook over medium heat for about 45-60 seconds until the edges lift. Flip the crepe and cook for another 30-45 seconds. Transfer to a plate and repeat with the remaining batter, stacking them as you go. Let the crepes cool down completely before assembling the cake. You will have about 18-20 crepes.
Frosting Instructions
- Chill the mixing bow and mixer beater for about 15 minutes in the freezer or 30 minutes in the fridge. Add cold cream cheese, vanilla extract and powdered sugar to a cold mixing bowl. Beat until smooth and creamy, scraping the down the sides if needed. While running the mixer on low, slowly pour cold whipping cream. Increase the speed to medium and beat until the frosting is thick, smooth and holds soft peaks. Do not over mix it. 8 oz (1 block) cold cream cheese, 1 cup powdered sugar, 2½ cups cold heavy whipping cream, 1 teaspoon vanilla extract
Assembling Crepe Cake
- Place a small dollop of frosting on the serving tray or plate to secure the first crepe. Place the first crepe on the plate. Spread a thin, even layer of frosting on top. Continue layering the crepes until they are all stacked. Finish with a layer of frosting on top.
- Crush freeze dried strawberry in a food processor or smash them in a plastic bag. Garnish the cake with freeze dried strawberry crumb on top.
- Place the cake in the fridge for at least 2 hours before slicing and serving. This allows crepes to soften and the frosting set, making it easier to cut and enjoy with the fork.
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