A delicate layered crepe cake is surprisingly easy to make, as long as you can make crepes! This version is filled with a whipped cream cheese spread and lemon curd.
Crepe cakes are a beautiful no-bake option, and just as visually stunning as a full layer cake! With over 20 layers of crepes filled with tart lemon curd and a velvety cream cheese spread, it’s well worth the time needed to make the crepes.
Certainly you don’t need to make it quite so high, but it’s quite the treat. This isn’t too sweet, perfect for those of us who love dessert but prefer it for the cozy carbs rather than the sugary element.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Ingredients
Method
Cook the crepes ahead of time. They can be made the day before if preferred, for a quicker assembly when you’re ready.
Make the filling. Add the cream cheese, whipping cream, lemon zest, and sweetener (optional) to a large bowl. Use electric beaters to whip on high speed until well incorporated and fluffy. Set aside.
Start layering the cake. Set one crepe down onto a plate or cake stand, and spread with a thin layer of the whipped cream cheese filling.
Add another crepe and repeat, adding lemon curd every 3-4 layers, depending on how tart you’d like the cake. Repeat until all of the crepes have been used up.
Top the cake with an extra dollop of the cream cheese filling, add some lemon curd, and top with the berries.
Slice and serve immediately. For perfectly clean slices, the cake can be refrigerated before adding the berries, and then topped with fruit immediately before serving chilled.
Tips and Notes
For the cake pictured, you’ll need about 24 crepes, so scale up your recipe accordingly. Of course you can also make a smaller version if preferred.
Make sure the crepes are completely cooled before starting to assemble. We recommend setting individual crepes out onto a worktop, rather than piling them, to ensure full cooling.
The filling might ooze out the sides a little as the cake grows – that’s okay! To partially prevent this, make sure everything is very cold before starting.
Leftovers can be kept in the refrigerator for up to three days and keep surprisingly well. It tastes pretty good from the fridge, too.
Substitutions
We used a double batch of our sourdough crepes for this recipe. You can use any crepe recipe you like, or your go-to.
Mascarpone (sweet, not savoury) is a great substitute for cream cheese. Ricotta is a little too lumpy, we think, but could work in a pinch.
Use a good vegan cream cheese, vegan butter, and coconut cream for a dairy-free crepe cake.
Not a fan of lemon curd? Use another filling! Raspberry or strawberry jam are both great, or whatever fruit spread you have on hand.
More Fruit-Filled Cakes
Gluten Free Plum Cake
Chocolate Chunk, Raspberry, and Almond Cake
Rhubarb Cornmeal Cake
Lemon Buttermilk Cake with Raspberry Compote
Strawberry Shortcake with Lemon Buttermilk Biscuits
If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.
Recipe
Lemon Blueberry Crepe Cake
Description
Equipment
- Measuring cups and spoons or a digital kitchen scale
- Mixing bowl
- Hand mixer
- Cake stand or plate
- offset spatula or spoon
Ingredients
- 2 batches sourdough crepes, ~24 crepes
- 9 oz. cream cheese, block
- 1 cup whipping cream
- 2 tablespoons butter
- Zest of a lemon
- 1-2 tablespoons powdered sugar, optional
- 6 tablespoons lemon curd
- 1 cup blueberries, fresh or thawed
Instructions
- Cook the crepes ahead of time. They can be made the day before if preferred, for a quicker assembly when you’re ready.
- Make the filling. Add the cream cheese, whipping cream, lemon zest, and sweetener (optional) to a large bowl. Use electric beaters to whip on high speed until well incorporated and fluffy. Set aside.
- Start layering the cake. Set one crepe down onto a plate or cake stand, and spread with a thin layer of the whipped cream cheese filling.
- Add another crepe and repeat, adding lemon curd every 3-4 layers, depending on how tart you’d like the cake. Repeat until all of the crepes have been used up.
- Top the cake with an extra dollop of the cream cheese filling, add some lemon curd, and top with the berries.
- Slice and serve immediately. For perfectly clean slices, the cake can be refrigerated before adding the berries, and then topped with fruit immediately before serving chilled.
- Leftovers will keep in a sealed container in the refrigerator for up to 3 days, but the crepe cake is best fresh.
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