Red Velvet Crêpe Cake

With Valentine’s day around the corner, you might need something delightful and beautiful. There’s the answer – make this Red Velvet Crêpe Cake.

Valentine’s Vibes

But first, please note I’ve been a very thoughtful guy having presented some good ideas for celebrating this highly commercialized but yet lovely day. Basically, I’ve prepared the whole menu.

Need something sweet for breakfast? Sure! Try this Red Velvet Cake Donuts.

Looking for a dinner idea? I believe you might like this Beetroot Goat Cheese Risotto.

And of course, I cannot leave you without a decent desert. I’ve made this scrumptious Red Velvet Crêpe Cake.

Is it obvious that I’ve been in love with the red theme recently? That’s Valentine’s vibes.

More Valentine’s Ideas

However, if you by some reasons don’t like the ideas suggested above (Although I cannot come up with any sound reason you won’t like them. Perhaps, red isn’t just your favorite color.) there are some other ideas.

Chocolate Pasta with Nutella Whiskey Sauce.

Fig Avocado Smoked Salmon Salad.

Peach Hamon Mozzarella Salad with Daiquiri Dressing.

Mascarpone Apricot Lavender Crepe Cake.

Rose Raspberry Layer Cake.

Lavender Rose Marshmallows.

Red Velvet Crêpe Cake

This Red Velvet Crêpe Cake is easy to make; however, I wasn’t able to easily flip over a couple of crepes which normally doesn’t happen (But I’m not complaining. I just ate them destroyed the evidence with a great pleasure). I don’t really know why that was happening; probably because of use of the food coloring. Just make sure to often grease the skillet and wait until the crepes are slightly crisp on the edges (Check with a spatula or knife around the edge – it should be easily lifted when ready).

And what’s the best part of any red velvet cake? Right, the frosting. Somehow the combo of slightly salted cream cheese and sugar amazingly works in cakes.

Also, keep in mind that you may get some extra frosting after assembling this Red Velvet Crêpe Cake (Especially if you have lost/eaten a few crepes). The frosting would be delicious on a toast, with pancakes or just straight out of the jar. Well, I don’t need to advise what you could do with it, do I?

And certainly, you can make more crepes to get a taller cake which would look more stunning.

I sprinkled this Red Velvet Crêpe Cake with one red velvet donut from the earlier mentioned recipe. I just like the way these crumbles work – they give a cozy, winter look, I believe. But sure you can use some festive sprinkles or…leave it as it. Because you know, the best part in this Red Velvet Crêpe Cake is the frosting:)

Red Velvet Crêpe Cake

Category: Crepe Cake, Dessert


  • 1 cup sifted all-purpose flour
  • 1/4 cup dark cocao powder
  • 1 cup milk
  • 1 and 1/4 cup lukewarm water
  • 2 large eggs
  • 1 tablespoon vagetable/olive oil
  • 2 tablesppons Red Velvet baking emulssion or red foof coloring, as needed
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • butter/oil for pan, melted
  • 400 gr cream cheese, at room temperature
  • 1/4 cup butter, at room temperature
  • 2/3 - 1 cup powdered sugar, or to taste
  • 1 teaspoon vanilla extract


  1. To make the crepes, in a bowl whisk together the flour, cocoa powder, water, milk, eggs, 1 tbsp oil, salt, sugar, and food coloring (emulsion). Slightly beat until smooth and well blended (To get rid of clumps, you can strain the batter or simply use the blender). You should get the consistency of olive oil. If necessary, adjust the batter by adding some flour or warm water. Let it stand for at least 30 minutes in the refrigerator.
  2. Heat a lightly buttered pan/skillet on over medium heat. Once the pan is well heated, pour in enough batter, approximately 1/4 cup per crepe (depending on the size of your pan) quickly moving the pan from side to side to evenly spread the batter in a thin layer.
  3. Cook 1-2 minutes or until the edges are slightly crisp and could easily be lifted with a spatula or knife (adjust the temperature as needed). Flip and cook for another minute or so. Transfer crepe into a plate and repeat with the remaining batter.
  4. To make the frosting, beat the cream cheese and butter with a mixer at medium speed. Gradually incorporate the powdered sugar and vanilla extract.
  5. To assemble the cake, speed about 2 tablespoons of the frosting on a crepe. Place another crepe and repeat the layers. Top with the frosting and decorate as desired (I used Red Velvet Donut crumbs).
  6. I recommend to refrigerate the cake for ah hour, but you can serve it at once. Remove from the refrigerate 15 minutes before serving.
  7. Enjoy!




8 thoughts on “Red Velvet Crêpe Cake

    • Ben Maclain|Havocinthekitchen says:

      Not really, it’s quite simple to make. The most difficult part is not to eat all crepes before assembling the cake:) Thanks, Kevin!

  1. I love crepe cakes! I’ve never actually attempted to make one myself, but I might just have to do that now, Ben. This is perfect for Valentine’s Day! So many layers of deliciousness…and the red velvet cake donut crumbs on top? Yes, please! Crumbs for the win! I’m sorry to hear that a couple of the crepes didn’t make it out of the kitchen…but it sounds like you solved that problem quite well. Of course, you could have sent them to me… :-)
    David @ Spiced recently posted…Healthy Spinach Artichoke SoupMy Profile

    • Ben Maclain|Havocinthekitchen says:

      What? Haven’t you made a crepe cake? That’s shocking, David! You’ve got to make this Red Velvet Crepe Cake. If not…well, I will make and send a lavender one to you. Sounds scary?:)

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