This crepe cake has stacks of soft, thin vanilla crepes layered with fluffy whipped cream and topped with a glossy dark chocolate ganache.
A crepe cake looks like it came straight from a fancy French bakery, but it is secretly one of the easiest cakes you can make.
There is no oven involved. The crepes are blended in seconds and cooked in a skillet, then stacked high with clouds of vanilla whipped cream.
A pour of rich dark chocolate ganache on top makes it a showstopper, and every slice shows off all those pretty layers.
Make it for a birthday, a brunch, or any day that deserves something special.
If you like layer cakes, try my Matilda's chocolate cake, pistachio cake, and snickers cake!
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Why this recipe works
- No Oven Needed: The crepes cook in a skillet in under a minute each, so the cake is perfect for hot days.
- Blender Batter: The crepe batter comes together in about 30 seconds with no lumps.
- Light and Creamy: Thin layers of vanilla whipped cream keep every slice airy, not heavy.
- Glossy Chocolate Top: A simple two-ingredient ganache adds a rich, bakery-style finish.
- Make-Ahead Friendly: The crepes can be made days ahead, so assembly is quick.
Ingredients
Before starting, measure and prepare your ingredients so the baking process goes smoothly. You can find the exact measurements in the recipe card at the bottom of this post.
The crepes
Flour: All-purpose flour gives the crepes structure while keeping them thin and tender. Spoon it into your measuring cup and level it off, or, even better, use a kitchen scale to weigh it.
Milk: Whole milk makes the softest, richest crepes.
Eggs: Large and at room temperature so they blend smoothly into the batter.
Butter: Unsalted and melted. It adds flavor and keeps the crepes from sticking. If using salted butter, remove the salt from the recipe.
Granulated Sugar: Lightly sweetens the crepes and helps them turn golden. Caster sugar works great too.
Vanilla Extract: Gives the crepes a warm, sweet flavor. I recommend using vanilla bean extract.
Kosher Salt: A pinch balances the sweetness.
The whipped cream
Heavy Cream: Must be very cold so it whips into stiff, stable peaks. Double cream or whipping cream with at least 35% fat works too.
Powdered Sugar: Sweetens the cream and helps it hold its shape.
Vanilla Extract: Adds a classic vanilla flavor to the cream.
The chocolate ganache
Dark Chocolate: Finely chopped so it melts smoothly into a glossy ganache.
Heavy Cream: Heated just to a simmer to melt the chocolate.
Step by Step Instructions
Make the crepes
1. Blend: Add the milk, eggs, flour, vanilla extract, salt, sugar, and melted butter to a blender or food processor. Blend on high for about 30 seconds, scraping down the sides, until completely smooth.
2. Heat the Pan: Heat a 10-inch non-stick skillet over medium heat and lightly grease it with butter or oil.
3. Pour and Swirl: Pour about ¼ cup of batter into the pan and swirl it quickly so it coats the bottom in a thin, even layer.
4. Cook and Flip: Cook for 30 to 40 seconds, until lightly golden on the edges, then carefully flip with a thin spatula and cook for 20 seconds more.
5. Cool: Stack the crepes on a plate and let them cool completely so the whipped cream won't melt.
Make the whipped cream
6. Whip: In a large mixing bowl, whip the cold heavy cream, vanilla extract, and powdered sugar with an electric hand mixer until stiff peaks form.
Assemble the cake
7. First Layer: Place one crepe on a serving plate and spread 2 to 3 tablespoons of whipped cream over it in a thin, even layer all the way to the edges.
8. Stack: Repeat with the remaining crepes and cream, pressing each crepe down gently. Chill the cake for at least 1 hour.
Make the chocolate ganache
9. Heat: Place the chopped dark chocolate in a bowl. Heat the cream in a saucepan until it just simmers, then pour it over the chocolate.
10. Stir: Let it sit for 10 minutes so the chocolate melts, then stir until smooth and silky. Let it cool for 5 to 10 minutes.
11. Finish: Pour the ganache over the chilled cake and spread it with an offset spatula. Top with fresh berries and chill until set.
Expert Tips
- Rest the Batter: Let the blended batter rest for 30 minutes for even more tender crepes.
- Use the Same Amount: Pour the same amount of batter for every crepe so the layers are even.
- The First Crepe Is a Test: Use it to adjust the heat and the amount of batter.
- Spread to the Edges: Taking the cream all the way to the edges keeps the cake level and neat.
- Chill Well: A few hours in the fridge helps the layers set and makes slicing easier.
Troubleshooting
Why are my crepes sticking or tearing?
The pan wasn't hot enough or wasn't greased. Heat the pan fully, brush it lightly with butter, and wait until the edges look dry and golden before flipping.
Why are my crepes thick and rubbery?
Too much batter was used or they were overcooked. Pour just enough to coat the bottom of the pan in a thin layer, and cook only until lightly golden.
Why is my cake leaning or uneven?
The cream layers weren't the same thickness. Measure the cream for each layer, and trim the edges with a sharp knife around a plate for a neat finish.
Frequently Asked Questions
Yes. In a large bowl, whisk the flour, sugar, and salt together. Make a well in the center, add the eggs and about ½ cup of the milk, and whisk into a thick, smooth paste.
Slowly whisk in the rest of the milk, then the melted butter and vanilla, until the batter is smooth. If there are any lumps, pour it through a fine mesh sieve, then let it rest for 30 minutes.
About 2 to 3 tablespoons, spread in a thin, even layer all the way to the edges. A small ice cream scoop makes every layer the same, so the cake stays level and you taste cream in every bite.
Not if the cake is chilled first and the ganache has cooled for 5 to 10 minutes. It should be warm and pourable, not hot.
Chill the cake for at least 2 hours, then let it sit out for 10 minutes so the ganache softens slightly. Use a long, sharp knife dipped in hot water and wiped dry between each cut.
Storing
Store the crepe cake covered in the fridge for up to 3 days. It is best served chilled.
Freezing
Whole cake: Freeze uncovered for 1 to 2 hours until firm. Wrap in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge.
Cake slices: Wrap each slice in plastic wrap and freeze in an airtight container for up to 2 months. Thaw in the fridge for a few hours.
Make It Ahead Of Time
Make the Crepes Early
Cook the crepes up to 2 days ahead. Stack them with a piece of parchment paper between each one, wrap them tightly, and keep them in the fridge.
Rest the Batter Overnight
The blended batter keeps in the fridge for up to 1 day. Whisk it well before cooking.
Substitutions
Gluten-free: Use a 1:1 gluten-free flour blend in the crepes.
Dairy-free: Use oat or almond milk and plant-based butter in the crepes, whipped coconut cream for the filling, and dairy-free dark chocolate with full-fat coconut milk for the ganache.
Variations
Chocolate Crepes: Replace 2 tablespoons of the flour with cocoa powder.
Strawberry: Add thin strawberry slices between some of the layers.
Nutella: Spread a thin layer of Nutella on every few crepes before the cream.
Matcha: Whisk 1 to 2 teaspoons of matcha powder into the whipped cream.
How to Scale This Recipe
Multiply all the crepe, cream, and ganache ingredients by the amount below.
Equipment
More French Desserts
Love French desserts? Try my mini chocolate tarts, cream puffs, and lemon tart!
Connect With Us
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📖 Recipe
Easy Crepe Cake With Whipped Cream & Chocolate Ganache
Ingredients
For the crepes:
- 2 cups Flour
- 2 cups Milk
- 3 tablespoon Granulated sugar
- 4 Eggs
- ¼ cup Butter melted, unsalted
- 2 teaspoon Vanilla extract
- ¼ teaspoon Kosher salt
For the whipped cream:
- 2 ½ cups Heavy cream
- ½ cup Powdered sugar
- 2 teaspoon Vanilla extract
For the chocolate ganache:
- 3.5 oz Heavy cream
- 3.5 oz Dark chocolate
Instructions
Make the crepes
- Blend: Add the milk, eggs, flour, vanilla extract, salt, sugar, and melted butter to a blender. Blend on high for about 30 seconds, scraping down the sides, until completely smooth.
- Heat the Pan: Heat a 10-inch non-stick skillet over medium heat and lightly grease it with butter or oil.
- Pour and Swirl: Pour about ¼ cup of batter into the pan and swirl it quickly so it coats the bottom in a thin, even layer.
- Cook and Flip: Cook for 30 to 40 seconds, until lightly golden on the edges, then carefully flip and cook for 20 seconds more.
- Cool: Stack the crepes on a plate and let them cool completely.
Make the whipped cream
- Whip: Whip the cold heavy cream, vanilla extract, and powdered sugar with an electric hand mixer until stiff peaks form.
Assemble the cake
- First Layer: Place one crepe on a serving plate and spread 2 to 3 tablespoons of whipped cream over it in a thin, even layer all the way to the edges.
- Stack: Repeat with the remaining crepes and cream, pressing each crepe down gently. Chill the cake for at least 1 hour.
Make the chocolate ganache
- Heat: Place the chopped dark chocolate in a bowl. Heat the cream until it just simmers, then pour it over the chocolate.
- Stir: Let it sit for 10 minutes, then stir until smooth and silky. Cool for 5 to 10 minutes.
- Finish: Pour the ganache over the chilled cake and spread it with an offset spatula. Top with fresh berries and chill until set.
Notes
- No Blender: Whisk the flour, sugar, and salt in a bowl, whisk in the eggs and ½ cup of milk to a smooth paste, then slowly whisk in the remaining milk, melted butter, and vanilla. Strain out any lumps.
- Rest the Batter: 30 minutes of resting makes the crepes even more tender.
- Test Crepe: Use the first crepe to adjust the heat and amount of batter.
- Thin Crepes: Use just enough batter to coat the bottom of the pan.
- Cool Completely: Warm crepes will melt the whipped cream.
- Cold Cream: The heavy cream must be very cold to whip into stiff peaks.
- Even Layers: Use 2 to 3 tablespoons of cream per crepe and spread it to the edges.
- Cool the Ganache: Let it cool for 5 to 10 minutes so it doesn't melt the cream.
- Clean Slices: Use a hot, dry knife and wipe it between cuts.
- Make Ahead: Cook the crepes up to 2 days ahead and stack them with parchment between each one.
- Storage: Keep covered in the fridge for up to 3 days. Freeze the whole cake or slices for up to 2 months.
Kinemaster Geek says
Delicious and easy-to-make crepe cake with rich chocolate ganache,