Sometimes regular cake can be too heavy. And with summer now in full swing, it’s all about keeping things light! That’s where crepe cake comes in. This crepe cake combines super thin crepes with layers of delicate Nutella frosting.
Do yourself a favor and buy yourself one of these handheld crepe makers. It’s cheap, it’ll speed up the process tenfold, and it’ll create uniformly sized crepes, which is very important when you’re stacking 30 of them on top of each other and expecting them not to slide off in an avalanche.
The key is to keep the layers of frosting super thin so that they act as glue for the crepes while adding moisture and richness.
The layers are beautiful to look at and the finished cake is a show stopper.
To make preparing and moving this delicate cake as simple as possible, I recommend building it on top of a cardboard round layered with a piece of parchment paper. Cardboard rounds can be purchased at arts and craft stores, specialty shops and at online retailers.
Nutella Crepe Cake
Yield: 1 cake, or 8 to 10 servings
Note: For a simplified version of this recipe, use store-bought crepes (found in the freezer section of some grocery stores).
1 1/2 cups unsalted butter, softened
1 1/2 cups Nutella, room temperature
1 1/2 cups heavy cream, cold
25 to 30 crepes (note: you will want to quadruple this recipe)
Optional: bittersweet chocolate for garnish
- In a stand mixer fitted with the paddle attachment, whip together the butter and Nutella until evenly combined, scraping down the sides of the bowl a few times.
- In a separate bowl, whisk the heavy cream until it forms a soft peak.
- Add half of the whipped cream to the Nutella mixture and whisk until evenly combined. Fold in the remaining whipped cream.
- Cut a piece of parchment paper into a circle similar in size to the crepe and place it on a cardboard round or cake stand. Place one crepe on top of the parchment paper and use an offset spatula to spread a very thin layer of the Nutella frosting. Place another crepe evenly on top. Repeat this process with all of the crepes. If at any time the crepe layers feel like they’re sliding around, place the cake in the refrigerator for 10 to 15 minutes to chill the butter.
- Spread a thicker layer of frosting on the top of the cake. Frosting the sides is optional.
- Grate some bittersweet chocolate on top of the cake for decoration, if desired.
- Chill the cake for at least 30 minutes before slicing.
Photo credit: Jennifer Farley