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Chocolate Crepe Cake with a Silky Pumpkin Frosting


Crepe cake is magical.

If I had to say what my favorite dessert would be, I would probably have to say crepe cake.

I’m not actually sure when the moment that I first fell in love with crepe cake was, but it still changed my dessert life forever.

There’s just something about that spongey thin crepe with layers of fluffy frosting that just soothes my soul.

Another bonus to crepe cake is the rustic factor of them. You don’t have to have perfectly even layers, you don’t have to geometrically perfect crepes. You just need crepes, frosting, and you’re good!

When you’re stacking the crepe cake, try to stack the bigger crepes at the bottom. I think this helps with the structure of the cake while also making the outside look a little bit nicer!

The best way that I have found to make the crepes is using an offset spatula to spread them out and a fish spatula or a super thin spatula to flip them out. The offset spatula (a tool of many purposes and is GREAT to have in your kitchen) helps smooth out the crepe in the pan, while the fish spatula helps to get them out. The fish spatula is great because it’s really long and thin so it’s great for getting under the delicate crepe. However, any spatula that you have will work, just be careful when getting them out! You could also use the back of a ladle to smooth out the crepe in the pan as well!



4 eggs

1 3/4 cup of milk

1 1/2 cups of flour

1/4 cup of cocoa powder

3 tablespoons of sugar

1 teaspoon of vanilla

3 tablespoons of butter

A sprinkle of salt

Nonstick spray

Whipped Cream Frosting:

1 pint of heavy whipping cream

Half a block of room temperature cream cheese

1/2 cup of pumpkin

1 teaspoon of pumpkin pie spice

2/3 cup of powdered sugar

1 teaspoon of vanilla

Sprinkle of salt

Chocolate chips

To make the crepes, begin by melting the butter in the microwave and allow to cool slightly.

Then, add the eggs, milk, flour, cocoa powder, sugar, salt, and vanilla to a blender.

Pulse a couple of times, then add in the butter. Pulse until fully combined.

Heat a large nonstick pan on the oven to about medium, spray the pan with the nonstick spray.

Take a 1/4 cup measure and scoop out some of the batter, pouring it into the center of the pan. Take the pan and gently circle the pan around to get the batter to flow around the pan, to help widen and flatten the crepe.

You want the crepe to be about 6-8 inches wide. Once you see little bubbles on the crepe, about a minute, flip to the other side for another 30 seconds!

I spray the pan about every 3 or so crepes to help make sure they don’t stick the pan! I got about 20 crepes out of this, depending on the size you make.

While the crepes cool, we can make the frosting.

Pour the pint of heavy cream into the bowl of a stand mixer and begin to whip on medium speed.

Once the cream is slightly whipped add in the vanilla and cream cheese and pumpkin.

After the cream cheese and pumpkin are fully incorporated, begin to add in the powdered sugar and salt.

Whip for a couple of minutes to make sure the frosting is fluffy and fully incorporated!

Smear a little bit of frosting onto a serving plate and place the first crepe down. I try to place the bigger crepes on the bottom and work up to the smaller ones.

Place a spoonful of the frosting onto the crepe and then smooth out to the edge. Place another crepe and repeat the process. Continue layer until you get to the final crepe.

I like to place a larger scoop of frosting onto the top so it looks extra billowy and fluffy, then I sprinkle the top with pumpkin seeds and chocolate chips!

This cake screams rustic deliciousness! I love how the cake edges are slightly uneven with the fluffy frosting poking out between the crepes! Pure heaven and I devoured every last bite!

-Holly Michelle

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