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

Red Velvet Crepe Cakes Recipe

Read Reviews
3.5 15 14
Publisher Photo
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
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: 812 calories, 33g fat (19g saturated fat), 157mg cholesterol, 521mg sodium, 125g carbohydrate (102g sugars, 0 fiber), 7g 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.

Reviews for Red Velvet Crepe Cakes

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
sealmeat User ID: 5099959 113771
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."

Teddys_Mommy User ID: 190001 190246
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."

rynetytrev User ID: 3818000 176640
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"

GlyndaP User ID: 5599149 193781
Reviewed Oct. 17, 2011

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

samswills User ID: 1383117 193922
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!"

Arayah User ID: 6110305 176788
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 User ID: 1302030 131309
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."

BJrickerl User ID: 3224130 113768
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!"

Tawny001 User ID: 3930175 212159
Reviewed Jul. 14, 2011

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

elizabethlove09 User ID: 4548566 181621
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!"

Loading Image