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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 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

  • 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 equals 812 calories, 33 g fat (19 g saturated fat), 157 mg cholesterol, 521 mg sodium, 125 g carbohydrate, trace fiber, 7 g protein.

Wine Pairings

Sweet White Wine

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