The first time I served this crepe cake to my friends, there were literally gasps at the table. With layers of tender crepes, a chocolate whipped cream filling, and a topping of whipped cream, berries and melted chocolate, the crepe cake is a show-stopping dessert that demands attention. But even though it looks complicated, it’s an easy, make-ahead recipe! I will share my simple techniques and show you step-by-step how to make the crepe cake (don’t miss the video tutorial below!).

Close up of an easy crepe cake on a cake stand.

How to make a crepe cake

A crepe cake is made by layering cooked crepes with a frosting or filling. This version uses my simple blender crepes recipe, which can be made ahead (making easy work of assembling the cake) and a chocolate whipped cream filling. 

Crepes stacked with chocolate whipped cream on a cake plate.

Chocolate whipped cream frosting

The chocolate whipped cream filling is adapted from my chocolate quinoa cake frosting, which is light and creamy with an incredible chocolate flavor (warning: it might ruin you for all other frostings!). Best of all, it comes together in minutes using just a bowl and hand beaters. 

A slice of gluten free crepe cake on a plate.

Easy blender crepes

You’ll need to start with a batch of easy blender crepes. If you’re intimidated by making crepes (don’t be!), I include a complete tutorial and video in this crepe post. They can be made months ahead (they freeze beautifully), and, as always, they can be made gluten free! 

A bag of gluten free flour with a pile of flour in the foreground.

Gluten free crepe cake

You can easily make a gluten-free crepe cake by using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour in the crepes. It’s my go-to gluten-free flour blend, and I use it for everything from scones to pound cake to shortcakes. The flour is a one-to-one swap for all-purpose flour in baked goods, and nobody will be able to tell that this cake is gluten free.

Gluten free crepe cake on a plate with a fork, with a bag of gluten free flour in the background.

Crepe cake ingredients

  • Cooked crepes
  • Heavy cream
  • Powdered sugar
  • Cocoa powder
  • Vanilla
  • Coffee liqueur (optional)
  • Raspberries
  • Dark chocolate
All of the ingredients for the easy crepe cake recipe arranged on a marble surface.

How to make this easy crepe cake recipe

  • First, make the crepes: Make a batch of crepes, and let them cool completely.  You can make the crepes up to 5 days ahead and refrigerate them, or you can freeze them for up to 2 months before making the cake (if frozen, let the crepes thaw at room temperature before beginning). 
Stack of cooked crepes on a plate.
  • Next, make the chocolate whipped cream filling: Combine heavy cream, powdered sugar, cocoa powder, vanilla extract, coffee liqueur (which is optional, but which lends depth of flavor) and a pinch of salt in a large bowl. Beat with hand beaters or in a stand mixer until stiff peaks form. 
Process shot showing how to make the chocolate whipped cream in a stand mixer.
  • Assemble the cake and refrigerate: Place a crepe in the center of a serving plate and spread 1/2 cup of the chocolate whipped cream over top. Continue layering the crepes and chocolate whipped cream until you end up with a crepe on top (you’ll use 8 crepes total). Cover the cake and refrigerate it for at least 2 hours (or up to one day)—this will allow the cake to set and make it easier to slice (you can freeze the cake for 30 minutes if you’re short on time).
Process shot showing how to spread the chocolate whipped cream onto a crepe.
  • Spread whipped cream over the top: Beat heavy cream, powdered sugar and vanilla to medium peaks using hand beaters or a stand mixer. Spread the whipped cream over the top of the cake. 
Crepe cake topped with whipped cream.
  • Top with fresh raspberries and drizzle with melted chocolate: Top the cake with fresh raspberries then drizzle it with melted dark chocolate.
Process shot showing how to drizzle melted chocolate over the crepe cake.

Can you make the cake ahead?

Yes! The cake without the toppings can be refrigerated for up to 1 day before serving, and the cake with the toppings can be refrigerated for up to 2 hours before serving. 

Close up of the layers of crepes in the crepe cake.

FAQ

What are crepe cakes made of?

A crepe cake is a stacked cake made with thin French crepes that are layered with frosting or whipped cream.

How do you make a crepe cake?

Spread whipped cream (or another filling) in between crepes, stacking them as you go. Refrigerate the cake to allow the filling set before serving. You can top the cake with more whipped cream, fresh berries and/or chocolate.

How long do crepe cakes last?

This crepe cake can be refrigerated for up to 1 day without the toppings, or for up to 2 hours with the toppings. Leftover cake will last for 1-2 days in the fridge. 

A slice of gluten free crepe cake on a plate with a bite taken out.

Crepe cake tips:

  • You’ll need to make a batch of these easy blender crepes before beginning the cake. 
  • To make a gluten free crepe cake, use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour in the crepes.
  • You can use hand beaters or a stand mixer to make the chocolate whipped cream. It’s important to use cold heavy cream, which will whip faster into stable, stiff peaks. 
  • The chocolate whipped cream is also delicious as a frosting on this chocolate quinoa cake, or over hot chocolate or ice cream! 
  • An off-set spatula makes it easy to spread the whipped cream over the crepes. To get an even layer, turn the cake plate as you go.  
  • Refrigerating the cake before serving allows the whipped cream to set, making it easier to slice the cake. If you’re short on time you can freeze the cake for 30 minutes instead (before adding the topping). 

Thank you to Bob’s Red Mill for sponsoring this post! I was compensated for this post, but all opinions and recipes are mine alone. Thank you to all of the companies who keep From Scratch Fast cooking!

Other show-stopping gluten free desserts to try:

Easy weeknight meals you might like:

Watch the video!

Get the recipe!

Easy Crepe Cake with Chocolate Whipped Cream Filling (Gluten Free Option)

This crepe cake with chocolate whipped cream is a STUNNING dessert that looks seriously impressive but is way easier to make than you might think! With layers of tender crepes, a chocolate whipped cream filling, and a topping of whipped cream, berries and melted chocolate, it’s a show-stopping dessert for any occasion. You’ll need to make a batch of these blender crepes before beginning the cake. The crepes can be made days or even months ahead, making easy work of assembling the cake. Take note that you’ll need 2 1/2 cups total of heavy cream (2 cups for the chocolate whipped cream and 1/2 cup for the whipped cream topping). Also, the cake needs to be refrigerated for at least 2 hours (or frozen for 30 minutes) before you add the toppings.
Prep Time30 mins
Chilling Time2 hrs
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: crepe cake recipe, easy crepe cake recipe, how to make crepe cake
Servings: 8 -10 people

Ingredients

Chocolate whipped cream

  • 2 cups cold heavy cream
  • 1/3 cup powdered sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 tablespoon coffee liqueur (optional)
  • 1 1/2 teaspoons vanilla extract
  • Pinch fine grain sea salt

Crepes

  • 8 crepes (from 1 batch, see the recipe link in the header above!)

Toppings

  • 1/2 cup heavy cream
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon vanilla extract
  • 6 ounces 1/2 pint raspberries
  • 3 ounces bittersweet chocolate, finely chopped

Instructions

Make the chocolate whipped cream

  • In a large bowl (or in a bowl of a stand mixer), combine the heavy cream, powdered sugar, cocoa powder, coffee liqueur (if using), vanilla, and a pinch of salt. Using hand beaters (or the whisk attachement on a stand mixer) beat on medium-high speed, stopping and scraping down the sides occasionally, until stiff peaks form.

Assemble the crepe cake

  • Place a crêpe in the center of a serving platter or plate, and spread it evenly with 1/2 cup of the chocolate whipped cream. Continue stacking the crêpes and spreading them with the whipped cream, ending with a crêpe. Cover the cake with plastic wrap and refrigerate it for at least 2 hours (or up to 1 day), or freeze it for 30 minutes. Make ahead: The cake can be refrigerated for up to 1 day.

Add the toppings and serve

  • Before you’re ready to serve, add the toppings. Beat ½ cup of heavy cream with 1 tablespoon of powdered sugar and ½ teaspoon of vanilla extract until medium peaks form (it should look billowy).  Scrape the whipped cream onto the cake and spread it gently over the top. Pile the raspberries in the center.  
  • Put the chocolate in a microwave-safe bowl, and microwave it in 30-second intervals, stirring between each, until melted and glossy (alternatively, melt it in a double boiler on the stovetop). Let cool slightly. Drizzle the melted chocolate over the cake. You can serve the cake right away or refrigerate it for up to 2 hours before serving.

Notes

Do Ahead: The cake without the toppings can be made up to 1 day in advance (refrigerate). The cake with the toppings can be refrigerated for up to 2 hours before serving. Leftover cake will last for 1-2 days in the fridge.
Tips:
  • You’ll need to make a batch of these easy blender crepes before beginning the cake. 
  • To make a gluten free crepe cake, use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour in the crepes.
  • You can use hand beaters or a stand mixer to make the chocolate whipped cream. It’s important to use cold heavy cream, which will whip faster into stable, stiff peaks. 
  • The chocolate whipped cream is also delicious as a frosting on this chocolate quinoa cake, or over hot chocolate or ice cream! 
  • An off-set spatula makes it easy to spread the whipped cream over the crepes. To get an even layer, turn the cake plate as you go.  
  • Refrigerating the cake before serving allows the whipped cream to set, making it easier to slice the cake. If you’re short on time you can freeze the cake for 30 minutes instead (before adding the topping). 

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