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30 Layer Red Velvet Crepe Cake

30 Layer Red Velvet Crepe Cake

30 Layer Red Velvet Crepe Cake! Made with layer after layer of thin crepes and a sweet cream cheese filling, this 'doozie' of a desert is a show stopper!
5 from 1 vote
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Prep Time 1 hour 15 minutes
Total Time 1 hour 37 minutes
Course Desserts
Cuisine American, French
Servings 10 Slices
Calories 240 kcal

Ingredients
  

RED VELVET CREPES

  • 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
  • 3 + teaspoons red food coloring gel I used 1 tablespoon to achieve this rose color.
  • 2 tablespoons vegetable oil

CREAM CHEESE FILLING

  • 8 ounces cream cheese room temperature
  • 1/4 cup unsalted butter room temperature
  • 1 1/2 cups powdered sugar
  • 2 tablespoons milk

Instructions
 

RED VELVET CREPES

  • 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 crepe pan over medium heat. Slowly pour just enough of the red velvet crepe cake batter to cover the pan. Swirl quickly as you pour.
  • When the edge of the crepe starts to pull away from the pans edge, flip the crepe over for another 30 to 60 seconds.
  • Remove the crepe from the pan and place on a cooling rack. When the crepe is completely cooled, move it to a plate.
  • Repeat with remaining crepe batter. (*The batter will make about 14/15 crepes. As per recipe notes, I doubled the recipe.)

Red Velvet Crepe Cream Cheese FIlling

  • 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. (*This makes enough filling for a 14/15 layer crepe cake. Double the recipe for a 30 layer crepe cake.)

Red Velvet Crepe Cake Assembly

  • 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. Sprinkle on sugar pearls.

Notes

  • Use a rubber spatula to loosen the crepe from the edges. Then flip it way your fingers. Avoid flipping the crepe before it is done.
  • Store in an airtight cake container in the refrigerator for up to two days.

Nutrition

Serving: 1SlicesCalories: 240kcalCarbohydrates: 47gProtein: 11gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 89mgSodium: 233mgPotassium: 199mgFiber: 2gSugar: 11gVitamin A: 360IUCalcium: 189mgIron: 1mg
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