Joanna Gaines Crepe Cake Recipe

This elegant Crepe Cake is a stunning centerpiece as well as being surprisingly fun to assemble! Whipping the sweetened condensed milk with butter makes the filling go silky and mousse-like, which along with the tender layers of thin crepes adds a luxurious creaminess to this cake that is so delightful for a special occasion.

Joanna Gaines Crepe Cake Recipe Ingredients

• The Crepes (Makes 15):
  • 1/2 cup warm water
  • 1 cup 2% or whole milk
  • 4 large eggs
  • 4 Tbsp unsalted butter, melted (plus extra for the pan)
  • 1 cup all-purpose flour (spooned and leveled)
  • 2 Tbsp granulated sugar
  • 1/8 tsp salt
• The Cream Filling:
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 12 oz sweetened condensed milk
  • 8 oz cream cheese, softened to room temperature
  • 2 tsp vanilla extract
• The Garnish:
  • Powdered sugar
  • Fresh berries (strawberries, blueberries, raspberries)

How To Make Joanna Gaines Crepe Cake Recipe

1. Blend the batter: In a blender, combine the warm water, milk, eggs, melted butter, flour, sugar, and salt. Blend on high until completely smooth and well combined. Scrape down the sides if needed.
2. Cook the crepes: Heat a 9-inch non-stick skillet over medium heat. Add a tiny dot of butter to coat the pan. Pour in about 3 tablespoons of batter and immediately swirl the pan to coat the bottom in a thin, even layer. Cook for 30 seconds until lightly golden on the bottom. Flip with a thin spatula and cook the other side for 30 seconds. Transfer to a cutting board to cool. Repeat until you have about 15 crepes.
3. Whip the base: In a stand mixer fitted with the whisk attachment, beat the softened butter and sweetened condensed milk on high speed for 7 minutes. It should look whipped, pale, and voluminous.
4. Finish the frosting: Add the softened cream cheese one tablespoon at a time while mixing on medium-high speed. Once added, beat for another 3 minutes until no lumps remain. Stir in the vanilla extract.
5. Assemble: Place the first crepe on a serving platter. Spread about 3 tablespoons (or one ice cream scoop) of the frosting evenly over the crepe. Top with the next crepe.
6. Stack: Repeat the layering process—crepe, frosting, crepe—until you have used all 15 crepes and finished the cream.
7. Chill: Refrigerate the cake for at least 6 hours (or overnight). This firming up period is non-negotiable; if you cut it now, the layers will slide apart!
8. Serve: Dust the top generously with powdered sugar and pile fresh berries in the center. Slice into wedges and serve chilled.

Recipe Tips!

• Room Temp Rules: The butter and cream cheese for the frosting must be completely soft at room temperature. If they are cold, you will end up with lumpy frosting that ruins the smooth texture of the cake.
• The Blender Secret: Using a blender for the crepe batter eliminates lumps instantly and introduces bubbles that make the crepes tender. It is much faster than whisking by hand!
• Golden Flip: Use a thin, offset spatula to flip the crepes. Wait until the edges look dry and lift slightly from the pan before attempting to flip to prevent tearing.
• Stacking Temp: Let the crepes cool to room temperature before stacking them with the cream. If the crepes are warm, they will melt the butter in the frosting and the cake will collapse.

What To Serve With Joanna Gaines Crepe Cake Recipe?

This Joanna Gaines Crepe Cake Recipe is a rich dessert that needs a touch of acidity! A fresh Berry Compote or just a bowl of mixed berries on the side cuts through the condensed milk sweetness perfectly. For a drink, a strong Espresso or a dark roast Coffee balances the creamy sugar layers! If you are celebrating, a glass of Champagne or sparkling rosé makes this cake feel even more luxurious.

How To Store Joanna Gaines Crepe Cake Recipe

• Refrigerate: Store the cake in the fridge, ideally in a cake dome or loosely covered with plastic wrap (once the frosting is set). It keeps for up to 3 days.
• Make Ahead: This cake is actually better the next day! The moisture from the cream softens the crepe layers further, fusing them into a cohesive cake.
• Freeze: You can freeze the assembled cake! Wrap it tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw in the fridge overnight before serving.

Joanna Gaines Crepe Cake Recipe Nutrition Facts

• Calories: 346 kcal
• Fat: 25g
• Carbohydrates: 23g
• Protein: 6g

Nutrition information is estimated per slice (14 servings).

FAQs

Try More Recipes:

• Joanna Gaines Chocolate Cake Recipe
• Joanna Gaines Pumpkin Cheesecake Recipe
• Joanna Gaines Classic Cheesecake Recipe