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Red Velvet Crepe Cakes Recipe

Red Velvet Crepe Cakes Recipe photo by Taste of Home

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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

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Red Velvet Crepe Cakes Recipe

Prep: 1-1/4 hours Cook: 25 min.

Yield: 16 Servings

75 25 100

Ingredients

1 package red velvet cake mix (regular size)
2-3/4 cups whole milk
1 cup all-purpose flour
3 eggs
3 egg yolks
1/4 cup butter, melted
3 teaspoons vanilla extract
FROSTING:
5 packages (3 ounces each) cream cheese, softened
1-1/4 cups butter, softened
1/2 teaspoon salt
12 cups confectioners' sugar
5 teaspoons vanilla extract
Fresh blueberries

Directions

In a large bowl, combine the cake mix, milk, flour, eggs, egg yolks, butter and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
For frosting, in a large bowl, beat the cream cheese, butter and salt until fluffy. Add confectioners' sugar and vanilla; beat until smooth.
To assemble two crepe cakes, place one crepe on each of two cake plates. Spread each with one rounded tablespoon frosting to within 1/2 in. of edges. Repeat layers until all crepes are used. Spread remaining frosting over tops and sides of crepe cakes. Garnish with blueberries. Yield: 2 crepe cakes (8 servings each).

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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Red Velvet Crepe Cakes

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Reviewed on Jul. 02, 2011 by suzalah

My friend and I spent hours preparing this truly beautiful cake only to be so dissappointed as to want to scream. The icing included way too much sugar and we decided that instead of sayint 12 C, it should be 2 C. the cake was too sweet for even a tiny piece, a real disappointment. For all the time and effort, not good.

Reviewed on Jul. 02, 2011 by bjmullins

This was horrible! First, this was very time consuming. Second, The cake wasn't sweet. It tasted weird. More like a pancake than cake. Third, It would not stand up. The more layers I put on it, the worse it got. I even tried using a wooden skewer to help hold it up. Complete Disaster!

Reviewed on Jun. 29, 2011 by traciebeth

This is not a relaxing cake to make, but it is worth it. I used all my layers in one cake and I used 1/3 cup instead of 1/4 cup to make each layer. I will definitely make this one again.

Reviewed on Jun. 03, 2011 by bobbiewilke

I made this today and took it to a luncheon. I used a dark fudge cake mix and Cool Whip for the frosting. Everybody liked it. I had a little trouble flipping the cakes but just used another pan and flipped from one to the other. A little time consuming but not difficult.

Reviewed on May. 30, 2011 by Alineweaver

I made this today. Made half cake, and half cupcakes. I upped the batter to 1/2 cup for the crepes, seemed to hold up better when cooking. I did not use icing recipe, used a can instead of whipped cream cheese icing. Can't wait to try it!!

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