- 1 package (18-1/4 ounces) red velvet cake mix
- 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
- 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
- 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. Yield: 2 crepe cakes (8 servings each).
Reviews forRed Velvet Crepe Cakes
"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'."
"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."
"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"
"great, loved it and will make it again. Will be beautiful at Christmas topped with a silk poinsettia flower."
"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 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."
"Did you intend to write "halved" the sugar as in "I used half of the sugrar requested" for the frosting? "