This chocolate crepe cake with fluffy cream cheese filling looks deceptively difficult, but is easy to make and assemble. If you can make crepes, you can make a crepe cake!
Two Days Ago
Happy Independence Day, guys!!
There’s still time to make dessert! And if you want to wow your guests, may I recommend this Chocolate Cheesecake Crepe Cake?
But you’d better hurry! Hustle and make haste, please! Time’s a-wastin’!
Today
Or you can just slow down, relax, and make it another time for another occasion. I don’t see any reason why you should stress yourself. A crepe cake will wow anybody at any time.
Like me, for instance. I was continually wowing myself as I was making it. And I was also continually wowing anybody that entered my kitchen.
“What ARE YOU making?!”
“What IS that?!”
“Oh, WOW!”
Those were the catch phrases of the day. They were all acting like they never saw a crepe cake before! Have I never made it before?! < — Insert a thinking emoji here. Not to brag or anything, but crepes are somewhat my specialty. I can crank them up at a moment’s notice. Ask my son if you don’t believe me. He always wants crepes! Sometimes at some ungodly hours of the day. And mom aka moi has to get her hiney off the couch and make them, coz she loves the son and doesn’t want him to be crepe-deprived. However, even though I make crepes all the time, it turns out that I’ve made a crepe cake only once. My one and only crepe cake recipe is here –> Mille Crêpe Cake
It’s time to correct that oversight. Let’s start flooding this space with all kinds of crepe cakes! Starting with this Chocolate Cheesecake Crepe Cake, which is not just about the perfect dessert for a hot Fourth of July day, but any other special occasion.
Including Thursday. Because Thursday is new, current, up-to-the-minute. Basically, today. And today’s theme –>Rainbow
Because this theme –>Red, white, and blue is old, outdated, in-the-past. Basically, 2 days ago.
Anyway, I’m just kidding. I’m trying to let you see how versatile a crepe cake is. It’s basically just like any other cake that you can decorate however you want.
Making it is also quite easy, in my opinion. If you can make crepes, you can make a crepe cake. It’s that simple.
Maybe one of these days I’ll put together a step-by-step how-to, so maybe if the son ever wants to learn how to make crepes for himself, which he should, I can just show him my blog. Although for him, it’d be a lot easier to just show a fast-motion video.
Anyway, let’s cut the chit-chat, and show you what the inside layers of the cake looks like. That’s all that matters.
Full disclosure –>It was hard cutting into this crepe cake cleanly. Several layers slid off the top of the cake when I did, since the filling had partially melted. It was a hot day. So if you make this, leave it in the fridge and take it out last minute, just before you’re ready to serve.
- 1 stick (8 tablespoons) butter
- 3 cups milk
- 6 eggs
- 1 cup all-purpose flour
- ½ cup whole-wheat flour (optional, can be substituted with all-purpose flour)
- ½ cup buckwheat flour (optional, can be substituted with all-purpose flour)
- 3 tablespoons cocoa powder
- 1 tablespoons extra dark cocoa powder (optional, can be substituted with regular cocoa powder)
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 (8 oz.) package cream cheese
- 1 (8 oz.) tub whipped topping (cool whip)
- 1 cup powdered sugar
- Fresh fruits
- In a small saucepan, heat butter over medium heat, swirling it every now and then, until it browns (about 5 minutes). Set aside to cool. Use 6 tablespoons for the crepe batter and the remaining 2 tablespoons to cook the crepes.
- Heat the milk just until warm, then place it, along with the rest of the crepe ingredients in a blender, and blend until smooth (about 30 seconds). Place the batter in the fridge for about 2 hours to let the foam that forms on the top to subside.
- Bring the batter back to room temperature when you're ready to make the crepes.
- Place a non-stick 6-inch pan over medium heat. Add a little browned butter.
- Pour ¼ cup batter and swirl to cover the surface. Cook until the bottom just begins to brown, and the top dry, about 60 seconds, then carefully lift an edge and flip the crepe with a spatula.
- Cook the other side for about 10 seconds. Slide the crepe onto a plate. Repeat until you've used up the batter
- You should get about 25 (6-inch) crepes. Let them cool before assembling.
- To make the filling, beat softened cream cheese with the powdered sugar until light and fluffy.
- Fold in the whipped topping.
- To assemble, place 1 crepe on a plate. Using an offset spatula, spread about 2 tablespoons of filling to cover the crepe. Repeat with the remaining crepes. There's enough filling for about 20 crepes.
- Decorate cake with fresh fruits.
- Chill the cake before cutting and serving to firm up the filling, for at least 2 hours and up to overnight. The colder or firmer the cake, the easier it is to cut.
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Such a beautiful crepe cake! I made one about 10 years ago for a boyfriend’s birthday and I remember having some trouble cutting it. And it definitely wasn’t as pretty as yours?
I think as long as it’s well chilled, it’s easy to cut. My first crepe cake was a lot more cooperative ? Beginner’s luck maybe? ? Thanks, Ai! And when can you cohost again?
Wow Angie! I love this recipe! It looks so pretty and is without a doubt super delicious 😀
Thanks, Sarah! Give it a try and let me know what you think! ?
Oh I will! It would be a great dish to remake for our own National Holiday 🙂
Sounds like a plan ?
The cake looks delicious!!! Decorated beautifully……On another note. I like the layout of your blog. Would you be able to advise me on how to create a simliar layout?’ I am totally tech deficient. Thanks!
Thanks, Kim! I’m as totally tech deficient as you are ? The layout is just one of the free themes from WordPress.org. They have hundreds of themes that you can choose from. I hope that helps!
Ooo Angie! 🙂 This looks awesome! My son is the same – always wanting pancakes at any time of day or night but he’s learnt to make them himself now 😀 and has presented me with some for Mothers Day (pretty good too)! I love this idea and will try it out VERY soon! Thank you! 🙂
That is awesome, Laurena! I don’t think my son is eager to learn to be proficient in the kitchen, too bad! ☹️ Let me know what you think if you do make this. It was my first time using buckwheat flour actually. It tastes healthy, lol. But good!!
When I get around to making it, I’ll tag you on instagram 🙂 Have a great weekend x
Thanks!
It’s gorgeous!
Thanks, Josette! Thanks for the inspiration! ?
I can see why they’d be wowed coming into your kitchen! What a stunning cake!
I think they were just confused why I was making such a tall stack of crepes, lol. Thanks, Jasmine!
This looks so amazing! Can’t wait to try!!
Thanks! Let me know what you think!
Angie, crepe cakes were one of my mother’s specialties. You gave me a few moments of nostalgia and happy memories. Your own is lovely and I am very impressed you were able to cut such regular pieces. If I remember the pieces we used to cut were a little ragged.
This was a perfect dessert for the 4th, I’ve pinned it to make on Labor Day.
Oh, I’m so glad! This was hard to cut as well, but I secretly saved that last piece and put it in the freezer briefly, then recut the edges. It really shouldn’t be hard to cut; the last time I made one it cut perfectly. The key is to have it well-chilled. But who can wait? ?
Really! We could never wait.
?
Crepe cake looks absolute delicious..I made one for my husband’s birthday years ago.This is gorgeous
Thanks, Lathi! Lucky husband! ?
Looks just amazing!!!❤️
Thanks so much! ?
Wow! What a stunner, you’ve got to submit this to Better Home and Gardens, I’ve never seen anything quite like it……….and the first prize goes to…….you know it 🙂
Aaw…that’s so sweet, Loretta ? But I’m pretty sure there are many other crepe cakes out there, better too. But submitting to BHG sounds like fun. I used to subscribe and remember that they do pay you if they publish, hmm…food for thought ? Are you up for cohosting again anytime soon?
Looks like I am going to have to follow the crowd and make a crepe cake soon. Now, I just need decide on the recipe – chocolate sure would suit my tastes ?
And this one is healthy, what with whole and buckwheat and all, not to mention the fruits ? ? Anyway, they’re all good. Any crepe cake will do for me! ?
Great recipe!
Thanks so much, Cindy!
Beautiful crepe cake!! Happy 4th Of July..
Thanks so much!
This is a stunning idea for a 4th July celebration. How clever to make a cake out of pancakes! We had pancakes last night and my son said that he wished we had more fruit to go with them, I may just surprise him with this creation next week – imagine his face!
Happy 4th July lovely xx