What is the difference between crepe cake and regular cake?

Unlike most conventional types of cakes, crepe cakes are made without baking a single layer of cake! To make a crepe cake, you first cook several dozen individual crepes and then layer them with a lusciously creamy filling usually made from heavy cream and mascarpone. They're basically a collection of 20-25 very thin "cakes" held together with cream for a very light, creamy texture. This is completely different from most other types of cakes, which are made by baking a batter in the oven and then decorating the baked cake with frosting and other toppings.

Why is my crepe cake tough?

If you're not pleased with the texture of your crepe cake, it likely came down to the cooking. Since crepes are so thin, they're very easy to overbake, which can give them too much bite. It's also very important to let the crepe batter rest first, as the blending process can activate the gluten and make them tough and gummy. Always rest the batter and cook the crepes briefly until they are just set.

Does crepe cake need to be refrigerated?

Absolutely. The individual crepes are fine to leave out at room temperature, but the filling is made with several dairy products, and must be stored in the fridge to stay fresh.

Crepe Cake

Description

This Crepe Cake is soft, decadent, and incredibly luxurious, yet surprisingly easy to make. Made with over 20 thin layers of crepes nestled between a berry mascarpone whipped cream filling, this fancy crepe cake is made without turning on the oven at all. Serve it at your next celebration or party for an extra special treat everyone will rave about for years!

Ingredients

For the crepes:

3 cups (720 grams) milk
9 tablespoons (113 grams) sugar
6 tablespoons (72 grams) vegetable oil
8 large eggs
1 teaspoon kosher salt
2 tablespoons vanilla
3 cups (360 grams) all purpose flour

For the whipped cream filling:

3 cups (705 grams) heavy cream, very cold
12 ounces (340 grams) mascarpone, cut or scooped into small pieces for easier distribution
3 cups (360 grams) confectioners’ sugar
2/3 cup (227 grams) mixed berry jam
1 teaspoon vanilla
1 cup (130 grams) mixed berries (for decorating)

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Instructions

Make the crepes:

Add milk, sugar, oil, eggs, salt, and vanilla to a blender. Add the flour last and blend for a few seconds until a smooth batter comes together. Place the batter into the fridge to rest for at least 1 hour.
After an hour, preheat an 8 or 9-inch frying pan over medium heat and brush lightly with oil. Pour about 1/4 to 1/3 cup of batter onto the hot pan, and swirl the pan around to evenly coat it with the crepe batter. Cook until the edges begin to brown and the top looks set, about 30-45 seconds.
Flip the crepe over using a spatula and cook the other side for 15 seconds. Remove from the pan and place onto a wire rack to cool.
Repeat with remaining batter to make 20-25 crepes total.
Allow crepes to fully cool before assembling into cake.

Make the mascarpone whipped cream filling:

Add the cream, mascarpone, confectioners’ sugar, jam, and vanilla to a stand mixer. Beat on high with the whip attachment, until stiff peaks are achieved.

Assemble the cake:

To assemble the cake, place one crepe onto a serving platter or cake stand.
Spread a layer of mascarpone whipped cream on top.
Repeat alternating with remaining crepes and mascarpone whipped cream.
Finish by topping the cake with fresh berries to decorate.
Place the crepe cake into the fridge to set for at least 1 hour before enjoying.

Notes

How to store: The mille crepe cake does not last very long as the whipped cream can start to separate, and the crepes can become soggy. It's best to eat within 1-2 days. Be sure to store it in the fridge in an airtight container or covered with plastic wrap for maximum freshness. If you need to make it the day before, consider leaving the berries off the top to keep the crepes from absorbing any juices.

Freezing? It's not recommended to freeze this cake as the whipped cream will split after thawing.

Prep Time: 15 minutes
Chill Time: 2 hours
Cook Time: 40 minutes
Category: Cake
Method: No Bake
Cuisine: American