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Red Velvet Crepe Cakes

Total Time

Prep: 1-1/4 hours Cook: 25 min.

Makes

2 crepe cakes (8 servings each)

It's well worth the time to make this beautiful and delicious cake. Each moist layer is separated by a rich and creamy filling. Treat your family on special occasions with this cake. —Crystal Heaton, Alton, Utah
Red Velvet Crepe Cakes Recipe photo by Taste of Home

Ingredients

  • 1 package red velvet cake mix (regular size)
  • 2-3/4 cups whole milk
  • 1 cup all-purpose flour
  • 3 large eggs
  • 3 large egg yolks
  • 1/4 cup butter, melted
  • 3 teaspoons vanilla extract
  • FROSTING:
  • 2 packages (8 ounces each ) cream cheese, softened
  • 1-1/4 cups butter, softened
  • 1/2 teaspoon salt
  • 12 cups confectioners' sugar
  • 5 teaspoons vanilla extract
  • Fresh blueberries

Directions

  1. In a large bowl, combine the cake mix, milk, flour, eggs, egg yolks, butter and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  2. Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
  3. For frosting, in a large bowl, beat the cream cheese, butter and salt until fluffy. Add confectioners' sugar and vanilla; beat until smooth.
  4. To assemble two crepe cakes, place one crepe on each of two cake plates. Spread each with one rounded tablespoon frosting to within 1/2 in. of edges. Repeat layers until all crepes are used. Spread remaining frosting over tops and sides of crepe cakes. Garnish with blueberries.

Nutrition Facts

1 slice: 812 calories, 33g fat (19g saturated fat), 157mg cholesterol, 521mg sodium, 125g carbohydrate (102g sugars, 0 fiber), 7g protein.

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