Get yourself ready for the most stunning, festive crepe cake ever! This red velvet crepe cake recipe is a true show-stopper! Delicate red crepes are filled with whipped cream frosting, then garnished with drizzled white chocolate, loads of berries and additional whipped cream for the ultimate presentation. Every bite of this crepe cake is light, airy and absolutely delicious. I love that it’s not too sweet so you can truly enjoy a large slice of this epic cake and not feel overwhelmed! Serve this at any holiday gathering, special occasion or celebration to ‘wow’ your guests!
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Red Velvet Crepe Cake
Crepe cakes are all about the layers upon layers of thin crepes! I love the red velvet twist on this cake – it really makes it extra special! The history of the original red velvet cake can be traced back to the 1920’s, when this cake was served in the Waldorf-Astoria hotel in New York.
Housewives picked up the recipe and began serving it for Christmas and Valentine’s Day. The color of the cake comes from cocoa powder and red food coloring, which lends this cake that deep rich red mahogany color. A cake that has been around for almost a hundred years deserves a special place in every baker’s kitchen. This red velvet crepe cake is a unique and delicious reinterpretation!
Whipped Cream Frosting
And to keep all those crepes together, I use a super fluffy and creamy white chocolate and cream cheese whipped cream frosting. This cream cheese frosting is the bomb!! You will literally want to eat it by the spoonful, it’s soo good! I want to eat this frosting with every dessert! It’s the perfect complement to the crepes and any crepe cake recipe! If you want a more in-depth tutorial on the frosting, check out my ‘Berry Whipped Cream’ or ‘Whipped Cream Frosting’ recipes for step-by-step instructions!
Non-Alcoholic Substitutes
This multi-layered crepe cake recipe starts with easy and delicious red velvet crepe batter, made with a hint of chocolate thanks to chocolate liqueur and cocoa powder. If you don’t want to add alcohol to the batter (it will cook out!), add 1/4 cup (50 g) white granulated sugar and an additional 2 tablespoons cocoa powder to the batter. Make sure to add lots of red food coloring for brightly colored crepes!
More Recipes!
Looking for more Red Velvet cakes and dessert? I have several on my blog – check these out!
- Classic Red Velvet Cake – made with chocolate cake layers and cream cheese frosting!
- Red Velvet Brownie Cheesecake – amazing red velvet cheesecake over a rich, brownie base!
- Mini Red Velvet Cheesecakes – no-bake mini cheesecakes topped with berries!
- Red Velvet Strawberry Cheesecake – the ultimate red velvet and berry cheesecake, with strawberry whipped cream on top!
Tatyana, this cake was truly stunning and delicious! I used red velvet emulsion instead of the gel food coloring, but otherwise followed your recipe.
Thanks for another bake-free recipe! It’s ideal for summer birthdays when i want to make an impressive cake without roasting myself in my non-ACed kitchen. ?
Aww, I’m so glad to hear that you enjoyed this recipe. Yes, it will be perfect for summer, too! 🙂
Tatyana, I’m planning to make this cake tomorrow for a girls Valentines party. I think it’s perfect. How many crepes should come out?
Also, about how much of frosting do you use for crepe. I know you said generous amount but I’m measurmemt what would you suggest?
Thank you so much!
Hi! I hope you enjoy the cake! 🙂 The recipe makes about 20 crepes and you’ll want to add about 1/3 cup frosting between each layer
Hi Tatyana I want to ask you can i remove chocolate liqueur from this recipe and make this beautyful red velvet crepe cake?
Becouse where I live it’s impossible to find it but I’m so excited to make it .
Thanks for your amazing recipes☺☺
Hi! Absolutely! This recipe will work great even without the liqueur. Hope you enjoy the cake! 🙂
Thanks
Of course my family and I will love this gorgeous crepe cake .
All of your recipes are so deliciouse and beautiful .
??
Can this batter rest overnight? Or do the crepes have to be made almost immediately m?
That should be totally fine! The batter can rest 🙂
If I exclude the chocolate liquer do I need to substitute with some other liquid ?
Hi Liliya! Yes, you can just replace it with more milk. Enjoy! 🙂