Made with layers of thin red velvet crepes and filled with tangy cream cheese filling, this crepe cake tastes as delicious as it looks! Perfect dessert for Valentine’s Day.
I’ve been patiently looking forward to share this cake with you! It’s finally February, and I can officially post all things for Valentine’s Day. Oh wait, I kinda started that last week, didn’t I? Anyhow, a big “Hello” from friendly sky, I’m on my way to London now. And no, I’m not actually writing this from the plane. This is a scheduled post. 🙂 Since I’m on vacation, I’ll be posting only two new recipes a week, instead of usual 3, for the next couple of weeks. If you’d like to stay connected with me on my travel to London-Paris-Rome, make sure to follow me on Instagram! I’ll try not to be obnoxious, and will only post 100 photos a day.
Ok, onto the CAKE! Shall we?
Ever since I made my first crepe cake, I’ve been hooked! I love red velvet anything, so naturally red velvet crepe cake was bound to happen. And I was simply exhilarated, when it came out just like I had imagined in my head. (That doesn’t always happen.)
I had one of those moments, when you can’t stop taking pictures, because the subject is so pretty dang gorgeous! Surprisingly, I didn’t even want to dive in, but just wanted to stare at it. Once I had my first bite though, I couldn’t stop! Haha #storyofmylife
When I posted my chocolate mousse crepe cake, I read some comments that it looked too pretty and it must be really hard to put it together. No, no, no, it’s not hard at all! Let me assure you it’s so easy to assemble the cake. Unlike frosted cakes, it’s the most effortless and naturally beautiful cake that doesn’t require special skills. The crepes don’t even have to be perfect. Once layered, all you see is beautiful ruffles. So don’t be intimidated, just make it!
- 1 ¼ cups (155gr) all-purpose flour
- 2 tablespoons (15gr) unsweetened cocoa powder
- ½ teaspoon salt
- ¼ cup (50gr) sugar
- 3 large eggs, at room temperature
- 1 cup (240ml) milk, at room temperature
- ½ cup (120ml) buttermilk, at room temperature
- 1 tablespoon pure vanilla extract
- ¼ teaspoon red gel food coloring
- 2 tablespoons vegetable oil
For cream cheese filling:
- 8oz (225gr) cream cheese, at room temperature
- ¼ cup (55gr) unsalted butter, at room temperature
- 1 ½ cups (190gr) powdered sugar
- 1-2 tablespoons milk
- 2 teaspoons pure vanilla extract
- Sprinkles for decoration, if desired
- In a medium bowl, whisk together flour, cocoa powder, salt and sugar.
- In a mixing bowl with whisk attachment, or using a handheld electric mixer, or by hand, beat the eggs for 1 minute. Add milk, buttermilk, vanilla extract and gel coloring. Beat the mixture for 3 minutes. Add the flour mixture and beat on medium low speed just until combined, 1-2 minutes. Don’t overmix, or the batter will get tough and rubbery! Cover with plastic wrap so it touches the surface of the batter. Let it sit for 30 minutes. When ready to fry the crepes, whisk in the vegetable oil.
You can find complete recipes of this Red Velvet Crepe Cake in sweetandsavorybyshinee.com