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This elegant raspberry crepe cake is made with delicate, vanilla crepes layered and a light, airy raspberry cream. The lightly tangy and sweet flavor makes it perfect for summer and the impressive presentation yet simple process make it ideal for gatherings of any type.
Crepe cake is my new go-to when I need a stunning and impressive summer dessert but also one that’s simple to prepare. It’s made with crepes prepared on the stovetop, so there’s no need to turn on the oven, and the filling is so divine. It blends whipped cream, cream cheese, white chocolate, and fresh raspberries for a silky texture and a refined balance of sweetness and bright berry acidity. Paired with the lightly sweet vanilla crepes, it makes a lightly sweet and tangy melt-in-your-mouth dessert.
The fun thing about this crepe cake recipe is that it can be customized with many different flavors. I’ve included a few below but we really love pumpkin crepe cake in the fall. Or take some inspiration from my strawberry crepes and swap the raspberries for strawberries for another fun summer variation.
Why Everyone Should Try This Raspberry Crepe Cake Recipe
- Showstopping but simple. Mille crepe cake is such an impressive dessert to look and and, honestly, it looks pretty fancy. But the reality is that it’s surprisingly simple to assemble and doesn’t take longer than most other layer cake recipes. The elegant presentation makes it ideal for special occasions, too.
- Perfect for summer. This cake is much lighter than regular cakes, which makes it perfect for summer. The layers of airy raspberry cream add a balance of sweet and tangy flavors, so it’s not overly sweet and heavy either.
- Make ahead-friendly. Crepe layer cake needs to chill in the fridge for at least two hours but the taste and texture are even better after chilling overnight. That makes it the ideal dessert to prep ahead for picnics and parties.
What Is A Mille Crepe Cake?
Mille crepes translates to “thousand crepes” so a mille crepe cake, means “a cake of a thousand crepes”. That realistically translates to a cake with at least 15 to 20 crepes. Not quite a thousand but it has the same effect!
Ingredient Notes & Substitutions
Here’s an overview of all of the ingredients needed to make this crepe layer cake, including any possible substitutions. Be sure to check out the recipe card at the end of the post for the exact measurements.
- Eggs – Eggs stabilize the crepe batter and give them structure.
- Milk – Any regular dairy milk, as well as non-dairy milk alternatives like almond, oat, soy, and coconut can be used. Keep in mind that the flavor of the milk can impact the crepes since they have such a light flavor.
- Butter – I used salted butter for added flavor. If you use unsalted butter, add ¾ teaspoon of salt to the recipe. You can also use olive oil or another neutral oil to keep the crepes dairy-free.
- Vanilla – Adds a light flavor to the crepes.
- All-purpose flour – You can also use a 1:1 gluten-free flour blend.
- Sugar – Sweetens the crepes. It can be replaced with less refined options such as coconut sugar, honey, or maple syrup. Liquid sweeteners may slightly alter batter consistency.
- Heavy whipping cream – Whipped to create the base of the raspberry filling. For non-dairy options, use coconut whipped cream, or Trader Joe’s makes a great plant-based heavy whipping cream.
- Cream cheese – Helps to stabilize the raspberry filling and add a lightly tangy flavor. It can be substituted with sour cream for a lighter, tangier flavor, or plant-based cream cheese for a dairy-free option.
- White chocolate – Adds sweet flavor to the filling and also helps stabilize it. Use a high-quality brand such as Ghirardelli for the best flavor and texture. You can reduce it slightly or replace it with extra powdered sugar, though the texture will be softer.
- Powdered sugar – Helps to stabilize and sweeten the filling.
- Lemon zest – Adds a pop of brightness to the filling.
- Raspberries – Fresh raspberries are required for this recipe, as frozen berries will release excess liquid and may cause the cream to separate. Other fresh fruits such as strawberries, blackberries, peaches, mangos or bananas can also be used for variation.
How To Make Crepe Cake
This cake is fairly quick and easy to prepare and assemble, without any special tools required. The printable instructions can be found in the recipe card below.
- Make the batter. Add the crepe ingredients to a high-speed blender. Blend on medium for 2 minutes, until the batter is smooth and lump-free.
- Cook the crepes. Heat a 9-inch non-stick pan over medium until hot. Lift the pan off of the heat, pour in ¼ of batter, tilt and swirl to allow the batter to evenly coat the pan in an even layer. Return the pan to the heat and cook for 45 seconds, until the edges begin to lift and lightly brown. Flip and cook for another 20-30 seconds. Transfer to a cooling rack or plate. Repeat with the remaining batter.
- Make the whipped cream. Whip the heavy cream on high speed for 3-4 minutes, until stiff peaks form. Transfer to another bowl.
- Make the filling. In the same bowl you beat the cream in, beat the cream cheese and powdered sugar. Mix on low speed as you drizzle in cooled melted white chocolate. Increase the speed to high for 2-3 minutes, until the mixture is light, smooth, and fluffy. Gently gold in the whipped cream, followed by the mashed raspberries, lemon zest, and salt. Be careful to not overmix.
- Assemble. Place on crepe on a serving plate. Spread a thin, even layer of raspberry cream on top. Repeat the layers until all of the crepes and cream are used. Finish with raspberry cream on top.
- Refrigerate. Place the assembled crepe layer cake in the fridge for at least 2 hours. Overnight is ideal.
- Decorate and enjoy. Top the chilled cake with stabilized whipped cream, fresh raspberries, and mint. Serve chilled.
Oh, no! Why Did My Crepes Tear?
The crepes tearing when you move them is one of the most common issues with this cake. There are a couple of things that can result in crepes that tear easily. The batter may be too thick, the pan may not be hot enough, or the crepes may be handled too thinly before they set. To avoid this, make sure the pan is fully preheated and hot before adding the batter and don’t flip them until the edges easily lift off the pan. Letting the batter rest also helps improve structure.
Tips for Success
Before you begin this crepe cake recipe, take a second to read through these tips.
- Get even, uniform crepes. To ensure that all of the crepes are approximately the same size, use a consistent amount of batter (about ¼ cup per crepe) and swirl the pan quickly to spread it evenly before setting.
- Preheat the pan. As noted above, it’s important that the pan is fully preheated and hot before adding the crepe batter. Using a pan that’s 9-inches and non-stick is also very helpful.
- Use a crepe maker. A crepe maker works very well for this recipe, helping to create thin, even crepes with less effort. Just make sure it’s properly preheated and spread the batter quickly and evenly for the best results.
- Fold the filling gently. Be careful not overwhip the heavy cream once it reaches stiff peaks. Then, when folding it into the cream cheese mixture, be sure to do so gently to avoid deflating it. Same with the raspberries.
- Melt & cool the white chocolate. Melt the white chocolate in short intervals in the microwave, stirring between each until smooth. Allow it to cool completely to room temperature before incorporating it into the cream.
- Use thin layers of cream. The raspberry cream layers should be very thin to not overpower the crepes. Remember that you need enough for about 15 layers of cream, so don’t use it all on the first couple of layers.
- Make stabilized whipped cream. I like to decorate this raspberry crepe cake with stabilized whipped cream after it’s chilled. To make it, add 1 cup of chilled whipped cream and ¼ cup of powdered sugar into the bowl of a stand mixer. Using the whisk attachment, whip the mixture until stiff peaks form. Spread the stabilized whipped cream with a spatula, or use a 1M tip and a disposable bag to add swirls on top of the cake.
Crepe Cake Variations
There are lots of flavor options when it comes to mille crepe cakes. I love the raspberry filling in this recipe but I do change it up on occasion. Here are some ideas.
- Other fruits. You can easily keep everything else in this recipe the same and swap the raspberries for other fresh fruit. Strawberries, blackberries, peaches, mangos and bananas are all good options.
- Chocolate hazelnut filling. For a chocolate twist on crepe cake, add cocoa powder to the batter and chocolate hazelnut spread (like Nutella) in the filling. Measurements for this variation are in the recipe card below.
- Vanilla cinnamon. I love this variation in the fall! Add some cinnamon to the batter and the filling. This could also be done with pumpkin pie spice. I included the measurements for this variation in the recipe card as well.
Make Ahead + Storage
- Make ahead: The crepes can be made up to 1–2 days in advance. Store them stacked and wrapped in the refrigerator so they stay soft.
- Fridge: Store the assembled raspberry crepe cake covered in the refrigerator for up to 2–3 days. Keep it tightly wrapped or in an airtight container to prevent drying out. Serve chilled for the best texture.
Mille Crepe Cake with Raspberry Cream Filling
This elegant raspberry crepe cake is made with delicate, vanilla crepes layered and a light, airy raspberry cream. The lightly tangy and sweet flavor makes it perfect for summer and the impressive presentation yet simple process make it ideal for gatherings of any type.
Servings: 10 slices
Ingredients
Crepe:
- 3 large eggs
- 1¾ cups milk
- 4 tablespoons salted butter melted
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1/4 teaspoon kosher salt
Raspberry Cream Filling:
- 2 cups heavy whipping cream
- 4 ounces cream cheese
- 6 ounces white chocolate melted and cooled
- ½ cup powdered sugar
- 2 cups fresh raspberries lightly mashed
- 1 tablespoon lemon zest
- ⅛ teaspoon kosher salt
Topping Options:
- Stabilized Whipped Cream
- Fresh raspberries
- Fresh Mint
Instructions
Make the Crepes
- Combine the eggs, milk, melted butter, flour, vanilla extract, sugar, and salt in a high-speed blender. Blend on medium speed for about 2 minutes until the batter is completely smooth and lump-free.
- Heat a 9-inch nonstick frying pan over medium heat until fully hot. Lift the pan off the heat and pour in about ¼ cup of batter, then immediately tilt and swirl the pan so the batter evenly coats the bottom in a thin layer. Return the pan to the heat and cook for about 45 seconds, until the edges begin to lift and lightly brown. Flip the crepe and cook for another 20–30 seconds. Transfer to a cooling rack or plate and continue the process with the remaining batter, stacking the crepes as they cool to keep them soft. Repeat for the remaining 15 crepes.
Make the Cream Filling
- Whip the heavy cream in a stand mixer on high speed for about 3–4 minutes until stiff peaks form, then transfer it to a separate bowl and set aside. In the same mixing bowl, beat together the cream cheese and powdered sugar. While mixing on low speed, drizzle in the cooled white chocolate, then beat on high speed for 2–3 minutes, until light, smooth, and fluffy. Gently fold the whipped cream into the cream cheese mixture until combined, then fold in the mashed raspberries, lemon zest, and salt, being careful not to over-mix so the filling stays airy.
Assemble
- Place one crepe on a serving plate or cake stand and spread a thin, even layer of raspberry cream over it. Continue layering crepes and cream until all are used, finishing with a thin layer of raspberry cream on top.
- Refrigerate the assembled cake for at least 2 hours or overnight to allow it to set. Top with stabilized whipped cream, fresh raspberries, and fresh mint. Slice and serve chilled.
Last Step:
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Alternate Flavors to try:
Chocolate Hazelnut:
- Add ¼ cup of cocoa powder to the batter
- Filling:
- 2 cups heavy whipping cream
- 1 cup chocolate hazelnut spread
- ⅛ teaspoon salt
- Add 1 tablespoon of cinnamon to the batter
- Filling:
- 2 cups heavy whipping cream
- 4 oz cream cheese
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 teaspoons cinnamon
- ¼ teaspoon salt
Nutrition
Calories: 486kcal | Carbohydrates: 43g | Protein: 9g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 130mg | Sodium: 228mg | Potassium: 264mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1056IU | Vitamin C: 7mg | Calcium: 153mg | Iron: 1mg
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