Chocolate Crepe Cake Recipe

Nothing beats a stunning and decadent Chocolate Crepe Cake with vertically arranged layers that look gorgeous on any dessert table. I make it using pantry staples like eggs, flour, sugar, cream cheese, and milk, and it is easy to prep by following my step by step directions. Also known as a crêpe cake, mille crepe cake, or Gâteau de Crêpes, this dessert is perfect when I want to impress family and guests.

One of my favorite morning activities when I travel to France is stopping at a cafe to enjoy classic treats like warm croissants and French crepes before starting my day. Drawing inspiration from those simple mornings made creating this chocolate crepe cake recipe very natural for me. If this cake already sounds appealing, you may also enjoy my crepe stuffed New York cheesecake made with chocolate chips and filled with ricotta cheese, which is creamy and so satisfying.

For my recipe today, I make a chocolate crepe cake with a unique presentation. Unlike traditional versions where crepes are stacked flat, this cake features vertically arranged layers that stand out right away. Using this simple technique, I show how to fold and stack the crepes to create a dessert that seriously looks impressive. When I host a dinner or plan an event at home, I make this cake the night before since it only takes about 1 hour to prepare before chilling in the fridge. When it is time to serve, it always draws attention at the table, so if you are hosting soon, I highly recommend giving this recipe a try.

Why you will love this recipe

• Looks impressive but simple: I make this chocolate crepe cake when I want a dessert that looks fantastic on the table. The vertical layers look eye catching, yet the steps are easy and I can take my time without rushing.
• Basic pantry ingredients: I use eggs, flour, sugar, milk, cocoa powder, and cream cheese, which are ingredients I already keep on hand. That makes this dessert easy to plan ahead for dinners, birthdays, or family gatherings.
• Rich and creamy layers: The chocolate crepes cook soft and thin, and the cream cheese filling stays smooth and balanced. When sliced, the layers stay firm and taste so rich.
• Easy to prep ahead: I usually make this cake the night before serving since it takes about 1 hour to prepare and then chills in the fridge. Having dessert ready ahead gives me more time to focus on hosting and enjoying time with my loved ones.

What you will need

• Dry ingredients: I combine all purpose flour, unsweetened cocoa powder, kosher salt, and granulated white sugar to form the base of the crepe batter.
• Liquids: I use large eggs at room temperature, hot milk, boiling water, honey, and vegetable oil to create a smooth and pourable mixture.
• Creamy filling: Cream cheese, powdered sugar or confectioners sugar, sour cream, and heavy cream come together to create a rich filling for the cake.

How to make

Mix dry ingredients: I combine the flour, cocoa powder, salt, and granulated sugar in a large bowl and stir until fully mixed.

Whisk in the wet ingredients: I add the eggs to the bowl and whisk until combined, then slowly pour in the hot milk and boiling water while continuing to whisk until smooth.

Make it lump free: I pour the batter through a sieve into another large bowl to remove any lumps. After that, I add the honey and stir until the batter looks smooth and ready to use.

Let it rest and add oil: I let the batter rest for 20 minutes, then add the vegetable oil. I stir until the crepe batter is fully combined.

Cook the crepes: I lightly grease a nonstick skillet with vegetable oil and cook the batter over medium heat. If the crepes start cooking too fast, I lower the heat to medium low and aim for paper thin crepes about 12 inches wide. As each crepe finishes cooking, I place it on parchment paper or waxed paper set over a wire rack to cool until I have about 14 crepes ready.

Make the cream filling: I beat the cream cheese with 1/3 cup powdered sugar in a large bowl using a hand mixer on medium speed until smooth. I add the sour cream and mix until combined, then whip the heavy cream with another 1/3 cup powdered sugar in a blender until fluffy. I fold the whipped cream into the cream cheese mixture, add 1 tablespoon honey, and mix again until the filling looks smooth.

Coat the chocolate crepes: I place one crepe on a cake board and spread a thin layer of the cream cheese filling all the way to the edges. I fold the crepe three times to form the shape, then repeat with the remaining crepes, making sure to save some of the filling for finishing the cake.

Roll them together: I add a small amount of cream on top of each folded crepe, then roll it into a log shape. I place that log onto the next crepe and roll them together, repeating once more so three crepes are rolled together. I stand this crepe wheel upright and continue wrapping the remaining crepes around it to form a rose shaped cake.

Chill and serve: Once all the crepes are assembled, I place a cake ring around the cake and wrap it with plastic wrap. I chill it in the fridge overnight or for 8 to 10 hours, then top it with whipped cream and strawberry slices before placing it on a serving plate to slice and serve.

Expert tip

Cook the crepes at the right temperature

After making this crepe cake multiple times, I have to recommend cooking the crepes over steady medium to medium low heat and avoiding rushing the process. This is key to help each crepe cook through properly and stay soft enough to fold and roll during assembly. In the end, that is how you achieve a stunning look that impresses everyone.

More tips to consider:

• I use a fine mesh strainer to sift the cocoa powder and flour directly into the bowl so the batter mixes smoothly from the start.
• I stick to about 1/4 cup of crepe batter for each crepe, which helps keep them thin and easy to work with.
• Be sure you use a non-stick pan so you can make perfect crepes. If you have a crepe pan, use that instead.
• I tilt the skillet as soon as the batter hits the pan so it spreads across the surface and forms a large, thin crepe.
• I use a thin plastic spatula for flipping, and after making the first crepe, the rest come together much faster.
• To keep the filling consistent, I use an ice cream scoop so each crepe gets the same amount of cream.
• If the cake does not look perfect, I do not worry about it. My family and guests always enjoy the flavor, and that is what matters most.

Recipe variations and add-ins:

• Extra chocolate layers: I add 2 tablespoons of cocoa powder to the cream filling for a deeper chocolate flavor. This works well when I want the cake to lean more chocolate forward.
• Berry cream filling: I mix in about 1/2 cup mashed strawberries or raspberries into the cream filling. The fruit adds a light contrast that pairs nicely with the chocolate crepes.
• Coffee cream touch: I stir 1 teaspoon instant coffee into the hot milk before adding it to the batter. This adds a subtle coffee note that works well for dinner parties.
• Less sweet cream: I reduce the powdered sugar in the filling by 2 tablespoons for a lighter sweetness. This option works nicely when serving after a rich meal.
• Mini cake style: I use half the batter to make a smaller crepe cake with fewer layers. This version is perfect when I am cooking for a small group or an easy dinner at home.

Serving suggestions:

I love serving this chocolate crepe cake during the winter season with a warm mug of red velvet hot chocolate or homemade eggnog, depending on the occasion. For dessert nights, I often add a scoop of vanilla ice cream on the side or serve it with my easy no churn cherry ice cream to make the plate more indulgent.

Sometimes I keep it simple and top the cake with chocolate chips or drizzle strawberry sauce over each slice. I also like finishing the whipped cream with a light sprinkle of cinnamon or using chocolate whipped cream when my kids want an intense chocolate flavor.

How to store leftovers:

• Store: I refrigerate any leftover chocolate crepe cake right away by placing it in an airtight container. It stays fresh in the fridge for up to 4 days.
• Freeze: I wrap the cake tightly in plastic wrap and place it in a freezer safe container. It keeps well in the freezer for up to 3 months.
• Thaw: I thaw the cake overnight in the fridge before serving.

Frequently asked questions

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