Red Velvet Crepe Cakes Recipe
Red Velvet Crepe Cakes Recipe photo by Taste of Home

Red Velvet Crepe Cakes Recipe

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3.5 15 14
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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
TOTAL TIME: Prep: 1-1/4 hours Cook: 25 min.
MAKES:16 servings
Test Kitchen Approved
TOTAL TIME: Prep: 1-1/4 hours Cook: 25 min.
MAKES: 16 servings


  • 1 package red velvet cake mix (regular size)
  • 2-3/4 cups whole milk
  • 1 cup all-purpose flour
  • 3 large eggs
  • 3 large egg yolks
  • 1/4 cup butter, melted
  • 3 teaspoons vanilla extract
  • 2 packages (8 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

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.


  1. 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.
  2. 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.
  3. For frosting, in a large bowl, beat the cream cheese, butter and salt until fluffy. Add confectioners' sugar and vanilla; beat until smooth.
  4. 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).
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 Jul. 16, 2012

"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 Dec. 6, 2011

"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 Nov. 28, 2011

"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 Oct. 17, 2011

"great, loved it and will make it again. Will be beautiful at Christmas topped with a silk poinsettia flower."

Reviewed Aug. 10, 2011

"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 is going to be a fun coffee party!"

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