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Red Velvet Crepe Cakes Recipe

Red Velvet Crepe Cakes Recipe

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. YIELD:16 servings

Ingredients

  • 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
  • FROSTING:
  • 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

Directions

  • 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).

Nutritional Facts

1 slice: 812 calories, 33g fat (19g saturated fat), 157mg cholesterol, 521mg sodium, 125g carbohydrate (102g sugars, 0g fiber), 7g protein .

Reviews for Red Velvet Crepe Cakes

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MY REVIEW
sealmeat
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."

MY REVIEW
Teddys_Mommy
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."

MY REVIEW
rynetytrev
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"

MY REVIEW
GlyndaP
Reviewed Oct. 17, 2011

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

MY REVIEW
samswills
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 cakes...it is going to be a fun coffee party!"

MY REVIEW
Arayah
Reviewed Jul. 21, 2011

"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."

MY REVIEW
kkzscheile@msn.com
Reviewed Jul. 15, 2011

"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."

MY REVIEW
BJrickerl
Reviewed Jul. 15, 2011

"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!"

MY REVIEW
Tawny001
Reviewed Jul. 14, 2011

"Did you intend to write "halved" the sugar as in "I used half of the sugrar requested" for the frosting? "

MY REVIEW
elizabethlove09
Reviewed Jul. 5, 2011

"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!"

MY REVIEW
suzalah
Reviewed Jul. 2, 2011

"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."

MY REVIEW
bjmullins
Reviewed Jul. 2, 2011

"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!"

MY REVIEW
traciebeth
Reviewed Jun. 29, 2011

"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."

MY REVIEW
bobbiewilke
Reviewed Jun. 3, 2011

"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."

MY REVIEW
Alineweaver
Reviewed May. 30, 2011

"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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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.