Raspberry Crepe Cake

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raspberry crepe cake recipe
Erin McDowell

We’ve said it before: Crepes are as easy to make as your average pancake. And do you know what else is easy to make? This recipe for raspberry crepe cake. Sure, it may look like an intense project, but it couldn’t be simpler to assemble. The crepes can be made in advance (see the note at the end of the recipe). Then layer them with jam and top the cake with homemade whipped cream and fresh raspberries. Voilà--you have one impressive breakfast (or dessert).


2 batches crepes (get the recipe here)

2 cups raspberry jam

1 cup heavy cream

2 tablespoons sugar

1 teaspoon pure vanilla extract

1½ cups fresh raspberries


1. Place a crepe on a platter or cake stand. Spoon 2 tablespoons of the jam into the center, then use a spatula or small knife to spread it evenly across the crepe.

2. Place another crepe on top, spread with 2 tablespoons of the jam and then top with another crepe.Continue until you’ve used all the crepes, leaving the top crepe as is (no jam).

3. In the bowl of an electric mixer fitted with the whisk attachment, whip the cream to soft peaks, 2 to 3 minutes. Add the sugar and the vanilla and continue to whip to medium-stiff peaks.

4. Spoon the whipped cream on top of the cake and spread across the top crepe. Sprinkle with the fresh raspberries.

Note: You can make the crepes ahead of time to make assembly a breeze the day of. Follow this recipe through step 4. Place a piece of waxed paper in between each crepe, then wrap the stack tightly in plastic wrap. The crepes can be frozen for up to a month (thaw completely in the refrigerator before using), or refrigerated for up to three days.

Nutrition Facts
  • 637 calories

  • 27g fat

  • 89g carbs

  • 9g protein

  • 47g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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