This raspberry cream crepe cake is light, not overly sweet, and surprisingly easy to make! You’ve got layers on layers of lightly sweetened classic crepes with a hint of vanilla and almond with a light raspberry cream sandwiched in between crepes, and topped off with whipped cream and fresh raspberries.
Perfect for Any Occasion!
I made this cake for my husband’s birthday this year! He’s not a traditional cake kind of guy. In the past I’ve made mango cheesecake, caramel apple crumble pie, and even cranberry coffee cake for his birthday. He loves fruity desserts and nothing too crazily sweet. Which is why this raspberry cream crepe cake was perfect for him! He loves crepes and this cake, between the crepes and raspberry cream is sweet, but not too sweet. I love adding a little extra raspberry sauce to add a nice tang to the mellow creaminess of this cake.
Is this cake easy to make and assemble?
In my opinion, yes! It might seem complicated if you glance through the instructions just because there are a couple of different elements, but if you are capable of making crepes and whipping cream then this cake will be a cinch!
And one thing I love about this cake is it’s so much easier to put together than a traditional layered birthday cake. With this cake, there’s not frustration trying to frost the sides, getting crumbs and frosting everywhere, and it’s okay if it doesn’t look perfect! In fact, it’s not supposed to look perfect. Not all of my crepes are exactly the same size, but you know what, I kind of like that some layers of crepe are a little longer, it gives the overall cake this really cute ruffled and romantic look to it.
How to Make Crepes
Making the crepes will take a little bit of time just because you need so many! I used a very small frying pan and dropped 3-4 tablespoons of batter in the pan and swirled the pan around to get it to distribute evenly on the frying pan.
Making the Raspberry Sauce
Your raspberry sauce will look something like this when you're done with it. It will be thicken up, but will be thinner than jam. You'll incorporate part of this raspberry sauce into the the whipped cream and cream cheese to create the raspberry cream filling and will also reserve a portion for topping the cake with!
Tips for keeping the cake straight and even
Before you stack your next crepe on top of your layer of cream, stand up and look straight down at the cake. You really want to try and center the crepes on top of each other as much as possible. You will have a little flexibility later on to fix it, but it’s always easier to do it right from the beginning. If you notice your cake is starting to lean to one side, use your hands to move it back the opposite direction.
If you find that your cake it starting to dome in the middle because your cream is thicker in the center, simply take your hands and gently push down on the areas that are uneven until the cake top is flat. You may have to do this periodically to keep the cake flat overall.
Can you make this ahead of time?
Yes! You have a couple of options when it comes to making this cake ahead of time! You can make the individual elements ahead of time and then put the entire cake together the day you want to serve it. If you do this, make sure you wrap the crepes in plastic wrap really well so the crepes don’t dry out.
You can make the crepes and filling up to 2 days in advance. You can even make the crepes farther in the advance, again just wrap them in plastic really well, and freeze them. Then thaw them before assembling the cake.
You can also assemble the cake 1-2 days in advance, covering it tightly in plastic and storing either in the fridge or freezer. If you choose to make it ahead like this, hold off on topping the cake with whipped cream, raspberry sauce, and berries until right before you serving it.
Be sure to check out these other delicious cake ideas!
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Raspberry Cream Crepe Cake
- 1 ½ cups milk
- 4 eggs
- 3 tablespoons melted butter
- 3 tablespoons sugar
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- ½ teaspoon salt
- 1 cup flour sifted
- 4 cups frozen raspberries
- ¼ cup lemon juice the juice of about 1 lemon
- 5 tablespoons of sugar
- 2 cups of chilled heavy whipping cream
- 3 tablespoons sugar
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- 8 ounces cream cheese
- ¼ cup sugar
- 1 teaspoon almond extract
- zest of 1 lemon
- ⅔ of whipped cream mixture
- ¾ of raspberry sauce
- Place all ingredients in the blender and blend until smooth (about 20 seconds). If you don’t have a blender you can whisk the milk, eggs, butter, and extracts together until smooth. Then add in salt, flour, and sugar, and whisk again until smooth.
- Heat a non-stick pan over medium and spray it with cooking spray. I used a 6-inch frying pan, but you can use any size, your cake just might not be as tall.
- Once pan is heated, add 3-4 tablespoons of batter to the pan and swirl the pan around, spreading the batter around evenly.
- Cook crepe for 1-2 minutes until the crepe looks solid. Flip crepe over and good for another 15-30 seconds, then remove from heat. Repeat until all the batter is gone.
- Place all ingredients in a small saucepan. Mash the raspberries gently as they soften. Let simmer for 5-7 minutes, stirring regularly, until the sauce thickens.
- Let cool to room temperature. You will incorporate ¾ of this mixture into the raspberry cream, and will reserve ¼ of the raspberry sauce for topping your cake with.
- Place all ingredients in a large bowl. Use electric beaters to whip cream until you have stiff peaks.
- You will incorporate ⅔ of whipped cream into your raspberry cream and reserve ⅓ of whipped cream for topping your cake with. Keep mixture chilled until you are ready to use it.
- Using electric beaters beat your cream cheese for 2 minutes, until light and fluffy.
- Add in your sugar, almond extract, and lemon juice, beat for 1 minute until smooth. Then add in ¾ of your raspberry sauce (DO NOT FORGET TO RESERVE ¼ of mixture for topping cake with!). Beat in raspberry sauce with cream cheese until smooth.
- Take about ½ cup of whipped cream (Don’t forget to set aside ⅓ of your whipped cream for topping your cake with). and using your beaters, beat it into your raspberry cream cheese mixture—this will make it easier to incorporate the rest of your whipped cream.
- Using a rubber spatula, fold in the remaining whipped cream into the raspberry cream mixture—trying to preserve as much air as possible.
- Keep mixture chilled until you are ready to use.
Crepe cake Assembly:
- Place your first crepe layer down on a plate, or whatever cake stand you would like to display the cake on. Spread a thin layer of raspberry cream over the crepe, spreading almost to the edge. I just eyeballed about how much I was spreading on each one, maybe about ¼ cup of raspberry cream on each layer. Just gauge how much cream and crepes you have as you continue to assemble the cake.
- Repeat this step until you have used all of the raspberry cream and crepes! As you are stacking your crepes, try to make sure you are placing the crepes directly on top of each other, keeping them as straight as possible.
- As you are stacking, if you find that the crepes are leaning one way or the other, use your hands to straighten it out on the sides. Also, if you find that your cake is starting to dome in the middle because the cream is thicker in the center, use your hands again to push down on the center, to keep it flat.
- Once you have run out of crepes and cream, wrap your cake in plastic and chill for at least 1 hour.
- Then top with the reserved whipped cream, drizzle a little bit of raspberry sauce on top to make it pretty. I decorated the top with more raspberries and fresh mint leaves. Then slice and enjoy! I like to serve each slice with a little extra raspberry sauce.
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