Save on Pinterest

Red Velvet Crepe Cakes

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
    2 crepe cakes (8 servings each)


  • 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


  • 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.
  • 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.
  • For frosting, in a large bowl, beat the cream cheese, butter and salt until fluffy. Add confectioners' sugar and vanilla; beat until smooth.
  • 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.

Recommended Video


Click stars to rate
Average Rating:
  • Richardincali
    Nov 27, 2017

    Tawny001... If you are going to correct elizabethlove009's use of the word "half" instead of "halved", shouldn't you make sure you spell "sugar" right instead of "sugrar"? Reviews should be comments or suggestions from people who have made the recipe, not to nitpick at someone's use of grammar. I realize I am breaking my own rule since I haven't made it yet, but I think this cake looks amazing and based on the reviews I plan to bake one for a Christmas party next month. I am a person who reads the reviews while deciding whether to try a recipe, and it really bothers me when people make comments which might come across as mean. Just sayin'.

  • carolynfoote
    Feb 6, 2013

    No comment left

  • sealmeat
    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
    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
    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
    Oct 17, 2011

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

  • robyntoles
    Oct 11, 2011

    No comment left

  • samswills
    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
    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.

  • kkzscheile
    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.