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It's well worth the time to make this beautiful and delicious cake. Each moist layer is separated by a rich and creamy filling. Treat your family on special occasions with this cake. —Crystal Heaton, Alton, Utah
Nutritional Facts 1 slice equals 812 calories, 33 g fat (19 g saturated fat), 157 mg cholesterol, 521 mg sodium, 125 g carbohydrate, trace fiber, 7 g protein.
Originally published as Red Velvet Crepe Cakes in Taste of Home June/July 2011, p27
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Jul. 16, 2012 by sealmeat
The only thing nice about this cake is the appearance. Sad to have something so impressive looking taste so terrible. Eaters expect to taste cake, instead they get a flavor that is WAY too eggy covered in too much icing that is too sweet. The eggy texture was tough and made it difficult to cut away each bite with the edge of a fork. I wonder if this could be remedied by making a thicker or lighter flavored crepe. The true test: my kids hated it and I noticed guests dumping significant portions into the trash with their 4th of July paperware. At least the homemade ice cream was a hit so that dessert at the picnic wasn't a complete loss.
Reviewed on Dec. 06, 2011 by Teddys_Mommy
I made it using a chocolate cake mix, buttercream filling, and 7 minute frosting over all. It was a huge hit and I didn't have to heat up the house with my oven.
Reviewed on Nov. 28, 2011 by rynetytrev
This cake takes more time to make, but it is so good. I put shaved almonds on top of the frosting for an added dimention
Reviewed on Oct. 17, 2011 by GlyndaP
great, loved it and will make it again. Will be beautiful at Christmas topped with a silk poinsettia flower.
Reviewed on Aug. 10, 2011 by samswills
I have made this cake 3 different times and each time it was a huge success! Today we changed it up a little and made individual crepe cakes... each cake has 6 layers and we got 12 total individual cakes...it is going to be a fun coffee party!
Reviewed on Jul. 21, 2011 by Arayah
My wife has made Crepe cakes for about 15 years. Her recipe is different only that she makes regular crepes (no Red Velvet); she adds Cool Whip with the Creme Cheese, confectioners' sugar and lemon juice. She layers two crepes at a time spreading half the frosting between crepes then uses the other half to cover the cake. About 30 crepes are needed using an electric crepe maker. Top with shaved Chocolate. Chill for 2 hours before serving. She does not add allot of sugar.
Reviewed on Jul. 15, 2011 by kkzscheile@msn.com
My husband and I made this cake(s) for our grandchildren's June birthdays. It made a BIG hit with all the dinner guests and especially the birthday kids (two were 11 and one turned 21). The making of the crepes was a little tedious but well worth the time. With two people doing the work it did go faster. We found that we should have put less frosting between the layers so we would have not had to make more frosting to cover the outside. We would make the cake again and again.
Reviewed on Jul. 15, 2011 by BJrickerl
This is the cake that our daughter made us for our 50th Wedding Anniversary. It was the most beautiful and delicious cake. We loved every morsel. It was decorated with raspberries, blackberries and blueberries. Wonderful!
Reviewed on Jul. 14, 2011 by Tawny001
Did you intend to write "halved" the sugar as in "I used half of the sugrar requested" for the frosting?
Reviewed on Jul. 05, 2011 by elizabethlove09
I loved this cake, a real showstopper. I made it for the 4th of July and it got oooh's and aaah's from all of my family. I have never made a crepe before and I was really surprised at how well mine turned out. The only thing I changed was to half the sugar in the frosting and I also used 3/4 cup of batter in each crepe instead of 1/4 cup, and I used all the batter for one cake. I will definitely be making this again!
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