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Red Velvet Crepe Cakes

14 reviews
Test Kitchen Approved
Total Time

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

Makes

2 crepe cakes (8 servings each)

Updated: Feb. 08, 2022
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
Red Velvet Crepe Cakes
Red Velvet Crepe Cakes Recipe photo by Taste of Home
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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.

Nutrition Facts

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