Raspberry Crepe Cake

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As I sat down to write about this magical Raspberry Crepe Cake, I knew exactly how I’d start. I’d begin by confessing to you my love of Valentine’s Day–whether I’m single, in the “what the hell are we” phase, or in a happy relationship, I LOVE IT.

But then, as I kept thinking about it, I only VERY recently started to like this holiday; I used to DESPISE Valentine’s Day. You see, I was once broken up with on V-Day. This wasn’t a fling either. This was a three-year relationship that was slaughtered on Cupid’s Day. It was this horrifying experience that made me dig deep when it came to this sappy, sweet holiday. I soon realized it was one of my favorite holidays not because I was in the perfect relationship but because I receive a box of See’s candy in the mail every  year from my mom, because I LOVE stupid cheesy cards with cute puppies on them, and because I get to celebrate Galentine’s with all my girlfriends.

So, there you have my messy history with Valentine’s Day. I could be bitter but instead, I make amazing, gorgeous, magical cakes like this Raspberry Crepe Cake. Look at how beautiful it is. This cake is 100 times more photogenic than I am, I swear:

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Although it looks complicated, let me reassure you, it is very simple. Warning though, it’s not the fastest cake in the world, so make sure you give yourself plenty of time.

There are really only three components. First, you need to make a batch of these sweet crepes, then you need to make a raspberry compote, and last you whip up some whip creme. That’s all it takes! Then assemble that bad boy.

Let’s take a look at these gorgeous layers one more time.

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Although this cake is highly Instagramable, it doesn’t just look good. Oh, my! It tastes heavenly. Light and fluffy, nothing tastes more decadent than fresh raspberries and creme. It’s indulgent without feeling heavy, and for me, that’s the perfect cake.

raspberry crepe cake, raspberry cake recipe, raspberry cake, cake recipes, crepe cake, crepe cake recipe

Raspberry Crepe Cake

Decadent layers of raspberry creme and vanilla crepes make this light but rich cake a show-stopper. 

Course Dessert
Cuisine French
Author Skylar Harrison


  • 1/2 cup water
  • 1/2 cup milk
  • 1 cup all-purpose flour
  • melted butter for greasing pan
  • 2 eggs
  • 1 12 oz bag frozen or fresh raspberries
  • 1/4 cup plus 3 tbsps sugar
  • 1 tsp cornstarch
  • 3 cups cold whipping cream
  • 8 oz room temperature cream cheese


  1. For the crepes: In a blender, add water, milk, flour, sugar, vanilla, and eggs. Blend until you have a batter that's very smooth with no clumps. 

  2. Pour the batter into a bowl and refrigerate for 1 hour. 

  3. Place a 6-inch nonstick pan over medium heat. Grease the pan with melted butter or canola oil. 

  4. Fill a 1/4 cup with batter. Pour the batter into the pan and immediately swirl the pan so that the batter covers the entire bottom. It's important to do this quickly! These guys cook fast. 

  5. Wait for your crepe to bubble before you flip (about 1 minute). The bottom should be lightly golden. 

  6. Flip using a spatula. And cook just about 10-15 seconds more. 

  7. Set crepes aside to cool. You should have about 10 crepes. 

  8. For the Raspberry Compote: In a small saucepan over medium heat, add raspberries and a few tbsp of water. Cook for 6 minutes if the raspberries are frozen, stirring. 

  9. Dissolve the cornstarch in a tbsp of hot water. Add to the saucepan with the raspberries. Cook for another 2 minutes stirring. 

  10. Set aside and let cool for at least 20 minutes. 

  11. For the filling: Place the cold whipping cream and 1/4 cup sugar in an electric mixer with the whisk attachment. Whisk until soft peak form. 

  12. Transfer to a large mixing bowl.

  13. Add creme cheese to the mix bowl and whip until you get a texture like your whipped creme. About 4 minutes. 

  14. Add the whipped cream back into the mixing bowl with the cream cheese. Stir gently to combine.  

  15. Transfer half the frosting to a large bowl. Now, add the raspberries compote to one of the bowls. Fold it in gently until the color is even.  

  16. To assemble the cake: Place one cooled crepe down on a flat cake stand and add 1/2 cup of your raspberry mixture, spreading across the entire crepe. 

  17. Repeat this layering, ending with a crepe on top. 

  18. Now, take your leftover white icing and ice the top and sides of your cake.

  19. Refrigerate for at least on hour before cutting or serving. 

  20. Enjoy!

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