Best 3 Red Velvet Crepe Cakes Recipes

Indulge in a delightful culinary adventure with our exquisite Red Velvet Crepe Cakes, a masterpiece that combines the classic allure of red velvet with the delicate elegance of crepes. Each bite offers a symphony of flavors and textures, from the moist and velvety red crepe layers to the rich and creamy cream cheese filling. This collection of recipes caters to every skill level, ensuring that both experienced bakers and enthusiastic beginners can create this stunning dessert. Explore variations such as the Red Velvet Crepe Cake with Cream Cheese Filling, a timeless classic that never fails to impress, and the Red Velvet Crepe Cake with Chocolate Ganache, a decadent treat that will satisfy any chocolate lover's cravings. For a delightful twist, try the Red Velvet Crepe Cake with Raspberry Filling, where the tangy sweetness of raspberries complements the rich red velvet flavors. And for those seeking a gluten-free option, the Gluten-Free Red Velvet Crepe Cake offers a delectable alternative without compromising on taste or texture. Join us on this culinary journey and discover the magic of Red Velvet Crepe Cakes, a dessert that promises to tantalize your taste buds and leave you craving for more.

Let's cook with our recipes!

RED VELVET CREPE CAKES

Red Velvet Crepe Cakes image

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

Provided by Taste of Home

Categories Desserts

Time 1h40m

Yield 2 crepe cakes (8 servings each).

Number Of Ingredients 14

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

Steps:

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. , 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., For frosting, in a large bowl, beat the cream cheese, butter and salt until fluffy. Add confectioners' sugar and vanilla; beat until smooth., 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 : Calories 812 calories, Fat 33g fat (19g saturated fat), Cholesterol 157mg cholesterol, Sodium 521mg sodium, Carbohydrate 125g carbohydrate (102g sugars, Fiber 0 fiber), Protein 7g protein.

RED VELVET CAKE

Red Velvet Cake image

Provided by Alton Brown

Time 1h53m

Yield 2 (9-inch) rounds, 10 to 12 servings

Number Of Ingredients 19

Ingredients

Nonstick spray
5 1/2 ounces all-purpose flour
4 ounces cake flour
1/2 ounce natural cocoa
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup low-fat buttermilk, room temperature
1 fluid ounce red liquid food coloring
1 tablespoon white vinegar
1 teaspoon vanilla extract
10 1/2 ounces dark brown sugar
4 ounces unsalted butter, room temperature
2 whole eggs, room temperature
Cream Cheese Frosting, recipe follows
13 1/2 ounces powdered sugar
12 ounces cream cheese, room temperature
3 ounces unsalted butter, room temperature
1 1/2 teaspoons vanilla extract
Pinch kosher salt

Steps:

Set a rack in the middle of the oven and preheat to 325 degrees F. Spray 2 (9-inch) round pans with nonstick spray, line the bottom of the pan with a parchment paper round, spray the parchment with nonstick spray, and set aside.
Whisk the flours, cocoa, baking soda, and salt together in a bowl and set aside. Whisk the buttermilk, food coloring, vinegar, and vanilla together in a small bowl and set aside.
Combine the brown sugar and butter in the bowl of a stand mixer with the paddle attachment and cream on medium speed until lightened in color, 2 minutes. Stop the mixer and scrape down the sides of the bowl with a spatula. Return the mixer to medium speed and slowly add the eggs and beat until they are fully incorporated.
With the mixer on low, add the flour mixture in 3 installments, alternating with the buttermilk mixture, beginning and ending with the flour mixture. Stop the mixer and scrape down the sides of the bowl between each installment. Mix on low speed until smooth, 30 to 45 seconds.
Divide the batter evenly between the prepared pans and bake until the cake springs back when pressed or reaches an internal temperature of 205 degrees F, 30 to 35 minutes.
Cool in the pans on a rack for 10 minutes, and then remove the cake from the pans and cool completely, about 1 hour, before frosting.
Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment. Stop and scrape down the sides of the bowl. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition. Refrigerate for 5 to 10 minutes before using.

RED VELVET CREPES WITH CHEESECAKE FILLING

Red Velvet Crepes With Cheesecake Filling image

These made-from-scratch crepes are easy to prepare and packed with a fluffy cheesecake filling studded with mini chocolate chips.

Provided by Arlyn Osborne

Categories Cheesecake

Time 1h35m

Yield 12 crepes

Number Of Ingredients 21

Ingredients

1 1/2 cups flour
2 tablespoons unsweetened cocoa powder
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 cups whole milk
2 eggs
1 tablespoon butter, melted
1 teaspoon vanilla extract
red gel food coloring
nonstick cooking spray
16 ounces cream cheese, softened
1 cup powdered sugar
4 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup mini chocolate chip
confectioners' sugar
chocolate syrup
whipped cream
berries

Steps:

Add all the ingredients for the crepes, except the food coloring and nonstick spray, to a blender and blend until combined and smooth.
Add about 3/4 teaspoon of red gel food coloring and blend until combined.
Transfer the mixture to a glass bowl, cover with plastic wrap, and refrigerate for 30 minutes.
Meanwhile, add the cream cheese, butter, powdered sugar, vanilla and salt to a food a bowl and mix with a spatula until smooth and combined. Fold in the chocolate chips.
Transfer the mixture to a pastry bag and set aside on the counter so it remains room temperature.
Uncover the crepe batter and give it a quick whisk.
Heat an 8-inch nonstick skillet over medium heat and spray with nonstick spray.
Scoop 1/4 cup of batter into the center of the skillet and immediately tilt and swirl pan to coat the bottom of the skillet.
Cook for 2 minutes until the edges have dried and lifted slightly from the sides and the center is set. Flip over and cook for another 30-60 seconds. Repeat with remaining batter. You should end up with 12 crepes.
Pipe a thick layer of the cheesecake filling on the bottom half of a crepe. Spread with an offset spatula if needed.
Fold the top half of the crepe over to cover the cheesecake filling. Fold in half so that you get a neat triangle. Repeat with remaining crepes.
Serve with a dust of confectioners' sugar, a drizzle of chocolate syrup, a dollop of whipped cream and some berries on the side.

Nutrition Facts : Calories 330.1, Fat 21.2, SaturatedFat 12.1, Cholesterol 89.4, Sodium 336.6, Carbohydrate 29.5, Fiber 0.9, Sugar 16.2, Protein 6.6

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will make the cooking process smoother and more efficient.
Use High-Quality Ingredients: The quality of your ingredients will greatly affect the taste of your crepe cake. Use fresh, high-quality ingredients whenever possible.
Don't Overmix the Batter: Overmixing the batter can make the crepes tough. Mix the batter until just combined, then stop.
Use a Non-Stick Pan: A non-stick pan will prevent the crepes from sticking. If you don't have a non-stick pan, you can grease the pan with butter or cooking spray.
Cook the Crepes Over Medium Heat: Medium heat will help the crepes cook evenly without burning.
Flip the Crepes Carefully: Crepes are delicate, so be careful when flipping them. Use a spatula that is thin and flexible.
Let the Crepes Cool Completely: Before you assemble the crepe cake, let the crepes cool completely. This will prevent them from breaking.
Use a Generous Amount of Frosting: Don't be afraid to use a generous amount of frosting between the layers of crepes. This will make the cake moist and delicious.
Chill the Cake Before Serving: Chilling the cake before serving will help the frosting set and make the cake easier to slice.

Conclusion:

Red velvet crepe cake is a delicious and impressive dessert that is perfect for any occasion. With its vibrant red color, creamy frosting, and delicate layers, this cake is sure to be a hit. By following the tips above, you can make a red velvet crepe cake that is both beautiful and delicious.