Red Velvet Crepe Cake

Red Velvet Crepe Cake



    •  6 large eggs, at room temperature
    •    2 3/4 cup milk
    •    1/3 cup butter, melted
    •    2 1/2 cups all-purpose flour
    •    1 tsp vanilla extract
    •    pinch of salt
    •    1 tablespoon cocoa powder
    •    Red food coloring

          FOR FILLING:

          • 3 cups heavy cream, chilled   
          • 1 cup confectioner's sugar   
          • 1 tsp vanilla extract   
          • 8 oz cream cheese, softened   
          • 1/2 cup unsalted butter, softened   
          • 1 cup white chocolate chips, melted 



            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.

          Step 2

             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.

          Step 3

            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.

          Step 4

          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.

          Step 5

            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 berries and any remaining frosting.

          Step 6


          Professional Measuring Spoon

          The Professional Measuring Spoon ensures you an accurate measuring of your desired measurement.With its smooth adjustable measuring and easy to read markings, baking and cooking food become as quick as lightning strike. 

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