This light and elegant crepe cake with layers of delicate crepes and creamy pastry cream is the perfect dessert for Valentine’s Day, brunch, or special events like baby and bridal showers. Simple yet impressive!
Looking for a dessert that’s light, elegant, and sure to impress? This crepe cake is the answer. With its delicate layers of soft crepes and creamy, luscious pastry cream, it’s a treat that feels fancy without being fussy. Whether you're celebrating Valentine's Day with your sweetheart or hosting a baby or bridal shower, this crepe cake will steal the show with its beautiful simplicity and irresistible flavor.
The best part? It’s surprisingly easy to make and can be prepared ahead of time, which means you can spend less time in the kitchen and more time enjoying the company of your guests. There’s no need to stress over complicated techniques—this cake looks like a million bucks, but it’s all about letting the layers and flavors shine with minimal effort.
My husband is a huge fan of this crepe cake, and I have to agree—its lightness and elegance make it a refreshing alternative to heavier, richer desserts. Whether it’s for a romantic dinner, a celebratory brunch, or a fun gathering with friends, this cake is sure to be a crowd-pleaser every time.
Ingredients:
Crepes:
2 cups milk
¾ cup water
4 eggs
6 Tablespoons butter, melted
3 Tablespoons sugar
2 teaspoon vanilla
¼ teaspoon salt
2 cups flour
1 teaspoon butter or oil, to grease the skillet for the crepes
2 batches of Pastry Cream
1 pint raspberries, to garnish the cake
powdered sugar, to sprinkle on top of the raspberries
chocolate shavings, to garnish the cake, optional
How To Make Crepe Cake
I would recommend making the Pastry Cream ahead of time, but it can be done either way.
Make the crepe batter by mixing all the ingredients in a blender - the milk, water, eggs, butter, sugar, vanilla, salt and flour. 
Chill the crepe batter at least for 1 hour. I usually make it the night before I'm planning to make the crepes. If you make the batter and the pastry cream the day before, assembling this cake will be a cinch.
Heat a nonstick skillet over medium high heat. Brush with a little bit of butter or oil, using a paper towel to distribute an even amount over the skillet. When the skillet is hot, pour in some crepe batter (a little bit more than half of a ¼ measuring cup for an 8 inch skillet) and tilt the skillet, distributing the batter evenly over the surface of the skillet.
Flip the crepe over when the edges are slightly dry, about 1 min on the first side and 30 seconds on the second side.
Repeat with all the batter, putting the crepes on a round dinner plate and covering with aluminum foil while you’re cooking the next crepe, to prevent the crepes from drying around the edges. You should have 30-32 crepes, if you're using an 8 or 9 inch skillet.
Cool the crepes.
Assemble the cake by placing a crepe on a plate or cake stand. Scoop out about ¼ cup of the pastry cream and spread it out all over the surface of the crepe. 
Repeat with all the crepes and pastry cream.
Instead of using Pastry Cream, you can also make this a "Nalistniki Cake", by using a farmer's cheese mixture. I'm sure it would taste DELICIOUS. Another option is to whip up some heavy cream and fold it into condensed milk. Yet another option is to use a Cream Cheese frosting. The possibilities are endless.
Chill the cake for at least an hour, since the pastry cream needs to set. You won't be able to cut the cake right away, since it will be too wobbly and unsteady.
Garnish with fresh raspberries or any other berries, fruit, chocolate shavings and sprinkle on some powdered sugar.
Raspberry Crepe Cake
Ingredients
Crepes:
- 2 cups milk
- ¾ cup water
- 4 eggs
- 6 Tablespoons butter melted
- 3 Tablespoons sugar
- 2 teaspoon vanilla
- ¼ teaspoon salt
- 2 cups flour
- 1 teaspoon butter or oil to grease the skillet for the crepes
Other:
- 2 batches of Pastry Cream
- 1 pint raspberries to garnish the cake
- powdered sugar to sprinkle on top of the raspberries
- chocolate shavings to garnish the cake, optional
Instructions
- I would recommend making the Pastry Cream ahead of time, but it can be done either way.
- Make the crepe batter by mixing all the ingredients in a blender. Chill the crepe batter at least for 1 hour. I usually make it the night before I'm planning to make the crepes. If you make the batter and the pastry cream the day before, assembling this cake will be a cinch.
- Heat a nonstick skillet over medium high heat. Brush with a little bit of butter or oil, using a paper towel to distribute an even amount over the skillet. When the skillet is hot, pour in some crepe batter (a little bit more than half of a ¼ measuring cup for an 8 inch skillet) and tilt the skillet, distributing the batter evenly over the surface of the skillet.
- Flip the crepe over when the edges are slightly dry, about 1 min on the first side and 30 seconds on the second side.
- Repeat with all the batter, putting the crepes on a round dinner plate and covering with aluminum foil while you’re cooking the next crepe, to prevent the crepes from drying around the edges. You should have 30-32 crepes, if you're using an 8 or 9 inch skillet.
- Cool the crepes. Assemble the cake by placing a crepe on a plate or cake stand. Scoop out about ¼ cup of the pastry cream and spread it out all over the surface of the crepe. Repeat with all the crepes and pastry cream. Chill the cake for at least an hour, since the pastry cream needs to set. You won't be able to cut the cake right away, since it will be too wobbly and unsteady. Garnish with fresh raspberries or any other berries, fruit, chocolate shavings and sprinkle on some powdered sugar.
Is it ok if we use the crepe maker instead of cooking them on the skillet? and will i still have to chill the mix in the fridge?
I've never used a crepe maker, so I can't say for sure. However, I would recommend chilling the batter anyway. Resting the batter allows the flour to be better absorbed into the liquid and also helps the crepes to be thin and delicate instead of chewy.
I made this last week and it didn't turn out nearly as beautiful as yours - it tasted fantastic, but we lovingly called the cake a "cake pile", as it did not stay stacked. My pastry cream didn't set up but it looked just like yours so I'm not sure what went wrong. Oh well. Like I said, it was absolutely delicious. And it made for a memorable b-day for my sister. : )
I`ve been thinking I`ll make this for awhile now, but never had the occasion! I must find an excuse. I love how pretty it turns out!
Amazing recipe! Just made this but I did a homemade raspberry jam on every 5th crepe and it was delicious! This ones definitely a keeper ☺️ Thanks!
Yum! That sounds delicious, Diana.
it looks beautiful. i had one of these from lady m. they are lovely!
Thanks, Dina:).
Wow wow wow wow wow!!! That looks absolutely intense!! So looking forward to making this cake with my wife!! Olga and Serge your photos are unparalleled!! You guys are just taking such great photos! Love the lighting the colors! Such terrific shots!!
Thank you, Valentin! That means a lot to me. Thanks for the encouragement:).
Just adore the look of this crepe cake! So delicate and gorgeous! I pinned it for the future as soon as I saw it on Pinterest yesterday. I've been really enjoying your photography lately, Olya. 🙂
Thanks, Julia! I'm so happy to hear that. We've been trying to do better with our photography and are so excited when it works:). Our secret is natural lighting. It's a bummer when it's not sunny, but it helps that we live in the "Sunshine State".
Sunshine is a lot harder to come by for us living in London. 🙂 Most days are as grey as they can be. Winter months are a torture for me when it comes to photography! I can't wait for longer days and at least a bit of sunlight.
I can imagine! Wow. I'm definitely thankful for our sunny Florida.
I have always wanted to make a crepe cake! This one looks so gorgeous!
Thanks, Mimi. I hope you enjoy this one.
I knew I had to make this the second I saw it!! It turned out delicious the only problem I had was that the cream was a little runny and the cake was difficult to eat without it falling apart. I did the wooden spoon test on the cream and it didn't run together on the spoon. It's absolutely delicious though, I'm hoping it will get firmer after sitting in the fridge over night. Thanks!!
Every stove and saucepan is different. You probably needed to cook it longer, Inna. It does get firmer in the refrigerator. I hope it works out for you, Inna.
Wow... so beautiful! If I haven't already bought ingredients for a Valentine's day cake, I would be making this one! I guess I'll wait for the next special occasion.. hubby's birthday next month 🙂 Really, it's stunning!!!
Thank you, Julia. It's such a simple but delicious dessert. We really enjoyed it.
This looks so good that I squeeked of excitement when I saw it!! Definitely making this! Today!!!
Yay! Mission accomplished:). I hope you enjoy it, Natasha.
I've made a crepe cake before, also using the custard, but from a different recipe. Someone told me to look up the prices on crepe cakes, and they are through the roof! And here, for just a few bucks and not much work, we can have it right in our kitchen. Nutella is an awesome filling, but it's too rich. Do you think your nutella cupcake frosting will work for this?
I think that sounds delicious, Oksana. That frosting should work really well here. Let me know how it turns out if you try it.
Thanks Olga! I am making this beauty right now!!!!!!!!!! thanks for the idea it will be perfect for tomorrow:)
That's great, Malvina. I hope you enjoyed the Crepe Cake.
I absolutely love this recipe! Thank you so much for sharing it, I'll try it out (and I know my Mom will love this too) 🙂
Awesome! Enjoy:).
Your cake looks so perfect! I made this cake a few weeks ago but it was more dome shaped, and I made it with cream cheese/sour cream frosting. It was still delicious!
I've used cream cheese/sour cream frosting before and it tastes delicious too, Katy. I try to spread out the frosting evenly on each level, because it will be harder to correct once you have many layers. You can put more frosting around the edges than in the center; that will usually help too.