Red Velvet Crepe Cake

Published on November 15, 2018 | In American, Italian/French | By tatyanaseverydayfood |

- Prep Time
- 60 Minutes
- Cook Time
- 30 Minutes
- Difficulty Level

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Get yourself ready for the most stunning, festive crepe cake ever! This red velvet crepe cake is a true show-stopper! Serve this at any holiday gathering, special occasion or celebration to ‘wow’ your guests! I garnished the top 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!

Watch my video recipe for all the details!

This multi-layered crepe cake 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! Then all those delicate crepes are layered with an equally delicate white chocolate cream cheese whipped cream frosting. This 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!

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!

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This close-up shot of the inside says it all! Check out those epic layers!

And some beautiful roses, just because!

Enjoyed this recipe? I made this handy pinboard just for you! Please share and save it to Pinterest for later!

Looking for more red velvet cake recipes? I’ve got you covered with several! Check out these other recipes!

My ‘Red Velvet Cheesecake’ with strawberries is one of my all-time favorites! https://tatyanaseverydayfood.com/recipe-items/red-velvet-strawberry-cheesecake/

Also, try this classic ‘Red Velvet Cake’ recipe with cream cheese frosting! https://tatyanaseverydayfood.com/recipe-items/red-velvet-cake/

Need some supplies to make this recipe? You can get them here (Amazon affiliate links):

This non-stick crepe pan will make making crepes a breeze!

I love my Ninja blender! Using a blender for crepes makes the batter super smooth!

And my number-one used item, my KitchenAid stand mixer!

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Ingredients

6 large eggs, at room temperature
2 3/4 cup (650 ml) milk, lukewarm
1/4 cup (60 ml) chocolate liqueur
1/3 cup (75 g) butter, melted
2 1/2 cups (325 g) all-purpose flour
1 tsp vanilla extract
pinch of salt
1 tablespoon cocoa powder
gel red food coloring
For Filling:
3 cups (710 ml) heavy cream, chilled
1 cup (125 g) confectioner's sugar
1 tsp vanilla extract
8 oz (227 g) cream cheese, softened
1/2 cup (113 g) unsalted butter, softened
1 cup (175 g) white chocolate chips, melted

Instructions

Prepare the crepes first. The easiest method for preparing a smooth, lump-free batter is to use a blender. If you don't have one, a mixer will also work well. Place all the ingredients for the crepe batter into the blender and mix for 2 to 3 minutes until the batter is smooth. Add enough red food coloring to make the batter bright red. Allow the batter to rest for a few minutes, then prepare the crepes.
Use 1/4 cup crepe batter for each crepe. Preheat an 8 or 9-inch crepe pan over medium-high heat. Pour the batter into the center, then immediately tilt the pan around to spread the batter evenly and to the edges. Cook for about 45 seconds to a minute on the first side, or until the surface is not longer shiny and air bubbles pop the surface. Use a rubber spatula to turn the crepes over and cook on the other side for 30 seconds. Transfer the crepes onto a wire rack to cool completely. Make 3 to 4 stacks to allow the crepes to cool faster.
As the crepes are cooling, prepare the whipped cream frosting. Pour the heavy cream into a stand mixer bowl and add the sugar and vanilla extract. Whisk on medium-high speed for 4 to 5 minutes, until stiff peaks form and the cream holds its shape. In a separate bowl, beat together the softened cream cheese and softened butter for a few minutes, until mixture is smooth. Pour in the melted white chocolate and beat again on high speed for 2 to 3 minutes, until the mixture is smooth and creamy.
Transfer the butter and chocolate mixture into the bowl with the whipped cream. Whisk on high speed for 30 seconds to a minute, just until stiff peaks form.
To assemble the cake, spread a generous amount of frosting between each crepe, layering evenly and spreading the frosting to the edges to ensure that the cake stays level. Garnish the top with melted white chocolate, berries and any remaining frosting; I used Ateco tip # 847.
Allow the cake to set in the refrigerator for an hour or 2 before cutting and serving. This cake can be made ahead of time, up to 3 days; keep refrigerated.

Servings : 8-12
Course : Dessert
Recipe Type : Cakes, Video

9 Responses to Red Velvet Crepe Cake

Olga December 27, 2017 at 4:08 am #

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. 😊

Reply
- tatyanaseverydayfood December 28, 2017 at 11:21 am #
  
  Aww, I’m so glad to hear that you enjoyed this recipe. Yes, it will be perfect for summer, too! 🙂
  
  Reply
Esther January 31, 2018 at 9:25 pm #

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!

Reply
- tatyanaseverydayfood February 1, 2018 at 8:36 am #
  
  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
  
  Reply
Elnaz March 27, 2018 at 5:02 am #

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☺☺

Reply
- tatyanaseverydayfood March 27, 2018 at 9:24 am #
  
  Hi! Absolutely! This recipe will work great even without the liqueur. Hope you enjoy the cake! 🙂
  
  Reply
  - Elnaz March 28, 2018 at 12:16 am #
    
    Thanks
    Of course my family and I will love this gorgeous crepe cake .
    All of your recipes are so deliciouse and beautiful .
    😍😍
    
    Reply
Brianna December 22, 2018 at 3:02 pm #

Can this batter rest overnight? Or do the crepes have to be made almost immediately m?

Reply
- tatyanaseverydayfood December 24, 2018 at 10:15 am #
  
  That should be totally fine! The batter can rest 🙂
  
  Reply