Our showstopping mille crepe cake layers white chocolate buttercream, rich ganache and chocolate crepes. It takes some time to make, but it's worth it.
Mille Crepe Cake
Updated on Mar. 31, 2025
Transform your kitchen into a French patisserie with this delicate mille crepe cake. The impressive dessert, which translates to “thousand crepe cake,” features dozens of paper-thin crepes layered with silky white chocolate buttercream and covered in a rich chocolate ganache.
A mille crepe cake may look intricate, but the individual steps are simple—just prepare for a lot of layering! And be sure to factor in time to chill the batter.
The result is a cake that’s a dessert almost too pretty to eat.
Ingredients for Mille Crepe Cake
- Butter: Cubed unsalted butter adds richness and moisture to the crepe batter and to the buttercream.
- Bittersweet chocolate:Â Coarsely chopped bittersweet chocolate infuses the mille crepe cake with a subtle chocolate flavor that complements the white chocolate buttercream.
- Eggs: The eggs add structure to the crepe batter, while egg whites make the buttercream light and fluffy.
- Milk: Whole milk helps create a smooth, pourable batter.
- Vanilla extract: The vanilla extract adds a delicious flavor and smell.
- Flour: All-purpose flour forms the base of the crepe batter.
- Sugar: Granulated sugar adds a touch of sweetness to the crepes and balances the bittersweet chocolate flavor. Sugar is also used in the buttercream to help stabilize it.
- White baking chocolate: Chopped white baking chocolate provides a sweet and creamy flavor for the buttercream filling.
- Heavy whipping cream: Half a cup of heavy whipping cream is melted with the white chocolate and adds richness. It’s also used in the chocolate ganache to make it smooth and spreadable.
- Cream of tartar: The meringue base for the buttercream needs cream of tartar for stability.
- Semisweet chocolate: Chopped semisweet chocolate creates a glossy dark ganache that contrasts the white chocolate buttercream filling.
- Corn syrup: Corn syrup adds shine to the ganache and prevents it from crystallizing.
Directions
Step 1: Melt butter and chocolate
In a microwave-safe bowl, melt the butter and chocolate. Stir until smooth, then set it aside to cool.
Step 2: Combine the wet ingredients
In a large bowl, whisk the eggs, milk and vanilla extract. Add the cooled chocolate mixture and whisk to combine.
Step 3: Make the crepe batter
In a separate bowl, combine the all-purpose flour, sugar and salt.
Add the dry ingredients to the wet ingredients and mix until well combined. Cover the batter and refrigerate for at least two hours or overnight.
Editor’s Tip: Allowing the crepe batter to rest lets the flour absorb the liquid, resulting in tender, pliable crepes that are less likely to tear.
Step 4: Melt the white chocolate
In a microwave-safe bowl, melt the chopped white chocolate with the heavy cream, stirring until smooth. Set the mixture aside to cool.
Step 5: Make the meringue
In a small bowl, combine the sugar and cream of tartar. Place the egg whites in a double boiler or a metal bowl over simmering water. Stir the sugar mixture into the egg whites. Constantly whisk until the mixture reaches 120 to 130°F. Maintain the temperature for two minutes while stirring gently.
Transfer the sugar and egg mixture to a mixing bowl and beat on high speed for five minutes. Reduce the speed and beat for an additional five minutes or until it’s cool and stiff. Spoon it into a large bowl.
Step 6: Finish the buttercream
In the same mixing bowl with the whisk attachment, beat the butter and vanilla until light and fluffy. Beat in the cooled white chocolate mixture. With a spatula, gently stir 1/4 of the meringue into the butter mixture until no white streaks remain. Fold in the remaining meringue. Cover and refrigerate.
Step 7: Cook the crepes
Heat a lightly greased 8-inch nonstick skillet over medium heat. Pour 2 tablespoons of crepe batter into the center of the skillet, tilting and swirling the pan to coat the bottom evenly. Cook for about two minutes, until the top appears dry, then flip and cook for 15 to 20 seconds. Remove the crepe to a wire rack, and repeat with the rest of the batter. Grease the skillet if it looks too dry.
Step 8: Cool the crepes
When the crepes are cool, stack them between sheets of waxed paper or paper towels.
Step 9: Assemble the mille crepe cake
Place one crepe on a cake plate and spread with 3 tablespoons of buttercream. Repeat this process, layering crepes and buttercream until you’ve used 10 crepes. Refrigerate the cake for 15 minutes to let it set. Repeat with 10 more crepes, chilling after, until 30 crepes are used. The last layer should be a crepe. If you have extra crepes, save them for another use.
Step 10: Make the chocolate ganache
Put the chopped semisweet chocolate in a small bowl. In a small saucepan, bring the heavy cream, corn syrup and salt just to a boil.
Pour the mixture over the chocolate, whisking until smooth. Allow it to cool while stirring occasionally until the ganache reaches a spreadable consistency.
Step 11: Add the ganache
Spread the cooled ganache over the top and side of the cake. Refrigerate the finished mille crepe cake for one hour before serving.
Recipe Variations
- Add fruit:Â Layer fresh strawberries or sliced fruit between the crepe and buttercream layers for a fruity twist to this mille crepe cake recipe. Alternatively, you can also add fruit puree or preserves between some of the layers for a burst of fruity flavor.
- Add liqueur: Add a tablespoon of your favorite liqueur, like Amaretto, to the ganache for an extra flavor.
- Make it nutty:Â Add finely chopped nuts, such as hazelnuts or almonds, between the layers for added texture to the mille crepe cake.
- Infuse with espresso: Further enhance the chocolate flavors of this mille crepe cake by adding a teaspoon of instant coffee powder to the crepe batter.
How to Store Mille Crepe Cake
Leftovers of this mille crepe cake recipe can be stored in an airtight container in the refrigerator for up to three days. The delicate nature of the thin crepe layers means the cake may soften over time but the intensely rich flavors of the buttercream and ganache will continue to develop.
Can you freeze mille crepe cake?
While this mille crepe cake is best enjoyed fresh, you can easily freeze individual-sized portions of the cake for up to two months. Wrap them tightly in storage wrap and then aluminum foil before freezing. Thaw overnight in the refrigerator before serving.
Mille Crepe Cake Tips
How do you prevent the crepes from sticking together?
When cooking the crepes, place a sheet of waxed paper or parchment between them. This will prevent the crepes from sticking together and make it easier to separate them when assembling the cake.
How do you achieve smooth buttercream?
The butter for the buttercream should be softened but still cool to the touch, while the white chocolate mixture and meringue should be completely cool before combining them with the butter. If the mixture is too warm, the buttercream may become soupy. Refrigerate the buttercream for 10 to 15 minutes and beat it again until it reaches the desired consistency if this happens.
What can you serve with mille crepe cake?
Slices of mille crepe cake can be served with a dollop of homemade whipped cream or a scoop of vanilla ice cream. Or, keep things fresh and light by topping it with freshly sliced fruits like strawberries, blueberries or blackberries.
Mille Crepe Cake
Prep Time
1 hour
Cook Time
1 hour
Yield
8 servings
Ingredients
- 3/4 cup unsalted butter, cubed
- 8 ounces bittersweet chocolate, coarsely chopped
- 6 large eggs
- 2-1/2 cups whole milk
- 3 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 1/3 cup sugar
- 1/8 teaspoon salt
- WHITE CHOCOLATE BUTTERCREAM:
- 8 ounces white baking chocolate, chopped
- 1/2 cup heavy whipping cream
- 2-1/4 cups sugar
- 1 teaspoon cream of tartar
- 8 large egg whites
- 2 cups unsalted butter, softened
- 2 teaspoons vanilla extract
- SEMISWEET CHOCOLATE GANACHE:
- 6 ounces semisweet chocolate, chopped
- 3/4 cup heavy whipping cream
- 2-1/2 teaspoons corn syrup
- 1/8 teaspoon salt
Directions
- In a microwave, melt butter and chocolate; stir until smooth. Set aside to cool. In a large bowl, whisk the eggs, milk, vanilla and cooled chocolate mixture. Combine the flour, sugar and salt; add to egg mixture and mix well. Cover and refrigerate for 2 hours or overnight. (Batter will appear curdled.)
- For buttercream, in a microwave, melt white chocolate with cream; stir until smooth. Set aside to cool. In a small bowl, combine sugar and cream of tartar.
- Place egg whites in a double boiler or metal bowl over simmering water; stir in the sugar mixture. Constantly whisk until mixture reaches 120-130° (do not overheat). Stirring gently, keep at 120-130° for 2 minutes. Immediately transfer to a mixing bowl.
- With a whisk attachment, beat on high speed for 5 minutes. Reduce speed and beat for 5 additional minutes or until cool and stiff. Transfer to a large bowl.
- In the same mixing bowl with the whisk attachment, beat butter and vanilla until light and fluffy. Beat in cooled white chocolate mixture. With a spatula, stir a fourth of the meringue into butter mixture until no white streaks remain. Fold in remaining meringue. Cover and refrigerate.
- Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons crepe batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry, about 2 minutes; 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.
- To assemble, place one crepe on a cake plate. Spread with 3 tablespoons buttercream. Repeat layers until 10 crepes are used. Refrigerate for 15 minutes. Repeat layering and chilling until 30 crepes are used, ending layers with a crepe. (Save remaining crepes for another use.) Refrigerate.
- For ganache, place chocolate in a small bowl. In a small saucepan, bring the cream, corn syrup and salt just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency. Spread over top and sides of cake. Refrigerate for 1 hour before serving.
Nutrition Facts
1 piece: 781 calories, 56g fat (31g saturated fat), 179mg cholesterol, 192mg sodium, 66g carbohydrate (53g sugars, 2g fiber), 10g protein.
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No other dessert has wowed family and friends the way this stunning crepe cake did the first time I made it. A showstopper in every sense of the word, it features layers of tender chocolate crepes and rich white chocolate buttercream frosting draped in a semisweet chocolate ganache. —Tina Sawchuk, Ardmore, Alberta
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