Rose Velvet Crepe Cake is a perfect dessert for Valentine’s Day. Made with layer after layer of thin crepes and a sweet cream cheese filling, this ‘doozie’ of a desert tastes as good as it looks.
FYI This was meant to be a Red Velvet Crepe Cake. I was running low on red food coloring. What do you do in a pinch? “Make Lemons into Lemonade.” …or in this case… “Red Velvet Crepe Cake into Rose Velvet Crepe Cake.” SMILE! If you would prefer this to be a Red Velvet Crepe Cake, simply add three tablespoons+ of red gel food coloring.
* THIS IS A RECIPE FOR A 14 LAYER ROSE VELVET CREPE CAKE. I DOUBLED THE RECIPE!
2 cups all-purpose flour
2 tablespoons dark chocolate cocoa powder, unsweetened
1/4 cup sugar
4 large eggs, room temperature
2 cups milk, room temperature
2/3 cup buttermilk, room temperature
1 teaspoon vanilla extract
1 teaspoon red food coloring gel (Use 3 tablespoons if you want to make a Red Velvet Crepe Cake.)
2 tablespoons vegetable oil
Cream Cheese Filling Ingredients:
8 ounces cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1 1/2 cups powdered sugar
2 tablespoons milk
In a blender, add the flour, cocoa powder, sugar, eggs, milk, buttermilk, vanilla, food coloring, and vegetable oil. Blend for 30 seconds.
Refrigerate for 30 minutes.
Heat a 10 inch non-stick skillet (this will make a 7 inch crepe) or a crepe pan to medium heat. Pour a little less than 1/4 cup of batter into the hot pan swirling quickly to cover the pan’s bottom.
When the edge of the crepe starts to pull away (about one minute), flip the crepe over and cook another 30 to 60 seconds.
Tip: Use a rubber spatula to loosen the crepe by peeling the edge back just a little. Then flip it way your fingers. Avoid flipping the crepe before it is done.
Remove the crepe from the pan and place on a cooling rack. Make your next crepe. This time, move the cooled crepe to a plate. The batter will make about 14 crepes. (Again, I doubled the recipe.)
Cool the crepes completely.
In a mixing bowl, add the cream cheese, butter, and milk. With a hand mixer, beat until smooth. Slowly add the powdered sugar. Mix until smooth.
On a cake stand or a pretty plate, place a cooled crepe. Put a dollop of cream cheese filling on the crepe and spread evenly. Place another crepe on top of the cream cheese filling. Repeat, ending with the cream cheese filling on top. Add sprinkles.
Serve immediately at room temperature or store in an airtight container in the refrigerator for up to two days.
This is a crowd pleaser. Take it to a party, make one for a special friend just because, or enjoy with someone you love!
Sparkle! Sparkle! XX -gwyn
Credits//Author, Creator, and Photographer: Gwyn @SparklingCharm.com