Chocolate-Raspberry Cream Crêpe Cake

Disclosure: I am an ambassador for Rodelle, which means they occasionally provide me with ingredients to use in my kitchen. And sometimes they even help to sponsor fun giveaways like this one! As always, all opinions are entirely my own. Thanks for supporting brands and companies that I love and trust.

Happy Birthday to ME! And it’s a big one, friends. Thirty-five.

Oouf. Typing that out was like taking a teeny tiny bullet.

But gosh darn it if I don’t look a day over 25 and I still have the maturity level of an 18 year old. So if we do some quick math and average those three pesky numbers together, that has me clocking in at a mere 26 years old. That is now officially my new number. I’ve decided. Let’s move on.

Given that it’s my birthday, I of course made myself a cake. I decided to make a crêpe cake, because (1) they are gorgeous and (2) it’s crazy hot and I don’t want to turn my oven on.

Also, if we wanted to be reflective and symbolic, we could wax poetic about how the layers in a crêpe cake are imperfect. And maybe even considered a bit messy by some. But with time and a little hard work, what results from building all those layers together is something truly unique and beautiful. Something authentic. Something to be valued. A crêpe cake is kind of like life in all it’s towering perfectly, imperfect glory.

But I wouldn’t want to get too emotional on you on a Friday. Really, I just didn’t want to turn my oven on.


I would love to be able to celebrate and share this Chocolate-Raspberry Cream Crêpe Cake with all of you. But that would be a shipping nightmare. So instead I’ve teamed up with my good friends at Rodelle to share something a bit more shelf-stable. In honor of my birthday, Rodelle is generously giving away a set of four fabulous baking essentials to one lucky Floating Kitchen reader. Yeah! The set includes (1) one 4-ounce bottle of Pure Vanilla Extract, (2) one 2-ounce bottle of Organics Chocolate Extract, (3) one 2-count bottle of Madagascar Bourbon Vanilla Beans and (4) one 8-ounce container of Gourmet Baking Cocoa. You’ll be whipping up crêpe cakes in no time! And lots of other goodies too!

To enter the giveaway, just scroll down past the recipe and use the Rafflecopter widget below. Make sure to get your entries in by June 19, 2015! Good luck! Update: This giveaway has ended and a winner has been selected. Thank you to everyone who participated. And thanks Rodelle for sponsoring this giveaway!

And if you happen to see me out on the street today, tell me I look 25. Pleeeaaaasse!!!!!!



Recipe adapted from my White Chocolate and Peppermint Crêpe Cake

Chocolate-Raspberry Cream Crêpe Cake

Serves 8-10

Chocolate-Raspberry Cream Crêpe Cake


  • For the Crêpes
  • 3-3 1/2 cups whole milk
  • 3 eggs
  • 2 1/4 cups all-purpose flour
  • 1/2 cup Rodelle Gourmet Baking Cocoa
  • 1/4 cup sugar
  • 1 tsp. baking powder
  • 1 tsp. Rodelle Organics Chocolate Extract
  • 3 tablespoons unsalted butter, melted
  • Butter for greasing the pan

  • For the Filling
  • 2 cups heavy whipping cream
  • 1 tsp. Rodelle Pure Vanilla Extract
  • 1 1/4 cups powdered sugar, divided
  • 8 ounces mascarpone cheese, softened at room temperature
  • 2 1/2 cups fresh raspberries

  • For Garnish
  • Fresh raspberries
  • Powdered sugar
  • Rodelle Gourmet Baking Cocoa


  1. Make the crêpe batter. Add 3 cups of the milk and the remaining ingredients, expect for the butter to be used for greasing the fry pan, to your blender. Blend on high for about 30 seconds. Then stop and scrape down the sides of the blender. Blend for an additional 20-30 seconds. The batter should be well combined and free of lumps. Let the batter rest in the refrigerator for 1 hour.
  2. Cook the crêpes. Remove the crêpe batter from your refrigerator and whisk it gently. The batter should be the consistency of heavy cream. If it’s too thick, whisk in some whole milk to thin it slightly, starting with a couple tablespoons at a time and adding more as necessary. Then heat a 9-inch non-stick skillet over medium heat and very lightly grease it with butter. Pour a scant 1/3 cup of batter into the fry pan while simultaneously swirling and tilting the pan so the batter coats the bottom of the pan evenly. Cook until the edges begin to set and lift away from the side of the pan, about 1 minute. Gently lift one side of the crêpe with a small spatula, then quickly and carefully flip the crêpe over using your fingers. Cook the crêpe for an additional 30 seconds. Remove the crêpe and place is on a large plate. Continue with the rest of the batter until all the crêpes are cooked, stacking the crêpes on the plate as they are cooked, and greasing the pan with butter as necessary (you should be able to cook about 4-5 crêpes before needing to re-grease the pan). Once all the crêpes are cooked, cover the stack with plastic wrap and refrigerate until completely cooled. You should have about 25 crêpes.
  3. Once the crêpes are completely cooled, make the filling. Place the bowl of your mixer and the whisk attachment in your freezer for about 5 minutes to chill. Then remove them from the freezer, immediately add the heavy whipping cream and the vanilla extract and start beating on high speed. Once the mixture starts to thicken, turn off your mixer and add 1 cup of the powdered sugar. Continue whisking until peaks form. Beat in the softened mascarpone cheese until just incorporated. In a small bowl, mash the raspberries with the remaining 1/4 cup of powdered sugar. Gently fold the mashed raspberries into the whipped cream mixture.
  4. Assemble the cake. Place one crêpe on a serving plate and spread an even layer of the filling on top, leaving about a 1/2-inch border around the edge. Layer another crêpe on top, repeating the layers until all the crêpes and the filling have been used up, finishing the top of the cake with the filling. Carefully transfer the crêpe cake to your refrigerator and allow it to rest for at least 4 hours or up to overnight.
  5. Before serving, garnish the cake with fresh raspberries and a dusting of powdered sugar and baking cocoa. Slice and serve.

93 comments on “Chocolate-Raspberry Cream Crêpe Cake”

  1. This looks delicious! 🙂 i love chocolate and fruit cakes 🙂 I’d take my birthday cake dark chocolate and cherry!

  2. Happiest of birthdays friend! I hope it’s amazing!
    AND you made a crepe cake for it….I LOVE making them and I am so impressed by this stunnah! Pinned!

  3. Happy HAPPY Birthday, pretty lady!!! Hope it’s a wonderful one! I’m sure it will be considering you have this beautiful crepe cake to nosh on! Looks delish (as always)! Cheers- to not looking a day over 21. 🙂

  4. Happy, happy, happy birthday to yooouuuu!!! I can tell you with certainty that you definitely look younger than me, and I am 2……7? I try not to keep track of my age these days, but I’m pretty sure that’s it haha. Seriously though, If I saw you, I’d say you were about 23 or 24. (Tell me your beauty secrets!) This crepe cake is just gorgeous!! I love them because they can be quick to make once you get into a rhythm. And the flavors here are just so great. I know I wouldn’t want to celebrate my birthday any differently!

  5. Heck yeah you look 25!!! And I turn 26 in 9 days so then we could be the same age (with your new averaged number)! I hope to be rocking 35 as well as you once I get there. Have a FABULOUS birthday!!! Thanks for hosting this giveaway – it sounds awesome. xoxoxo

  6. Liz!!!! Happy Birthday!!!!! I feel the same way about age as you do. . and I am a lot older than you! Rock 35 girl. And own it. And as for this crepe cake, LOVE!!! That filling is to die for!!! I want a HUGE rich triple chocolate cake for my birthday! I seriously hope you have the BEST day today!

  7. Congrats on the B-Day. I like your math and love crepe cakes. Going to have to play with this one.

  8. happy birthday, you cake/crepe looks fabulous.

  9. Happy birthday!! I’m a cheesecake lover – I’ll always pick a cheesecake over any other kind!

  10. Haaaaapppppyyy birthdayyyy girlfriend!! You look not a day over awesome and you are totally going to rock 35! I saw that Sara wrote that her birthday is soon and so is mine (28th), so I feel like this is a sign we are all def meant to be friends, right? Let’s just have one GIANT birthday party with lots of cake please. Have a wonderful day and treat yo’self! xoxo

  11. HAPPY BIRTHDAY Liz!! You don’t look a day over 21!!! I have always wanted to try a crepe cake and this one looks PERFECT! Enjoy your weekend!

  12. Happy Birthday to you. Happy Birthday to you! Happy (26th!) Birthday, dear Liz!!!! 🙂 Thanks for having a birthday and making us all this stunning crepe cake!!!

  13. HAPPY birthday, Liz! I definitely would never have guessed that you were 35 since you look always look so young and energetic! LOL. And umm, this crepe cake? Serious CRUSHING going on over here! This is the birthday cake of my dreams!

  14. Happy, happy birthday! You still got it, girl ;)! I think if I was feeling like you (totally not wanting to turn my oven on) THIS is the type of “cake” I would make! Soo scrumptious looking… I’m drooling! Hah, great recipe!

  15. HAPPY BIRTHDAY! This cake is totally stunning and a perfect way to celebrate. I likely won’t see you on the street but I can say I’m totally shocked you’re 35 now, you always look so so young! Pinning 🙂

  16. Oh my goodness this cake! It is a stunner for sure.. I want it NOW! Really appreciate your waxing and reflecting… such a beautiful analogy for this cake and a birthday. Love the giveaway too…. so much deliciousness from Rodelle!! Haaaapppy Birthday my dear… my this be your best year yet!

  17. I legit thought you were 25 when I first met you. You’ve got them good genes, girlfriend. HAPPY BIRTHDAY!!!!!!!

  18. I’ve already had a birthday this year, my 40th! I celebrated in a somewhat unusual way, ran two marathons back-to-back. I turned 40 on a Friday, ran a marathon on Saturday and Sunday. My wife thought I was crazy but I could think of no better way to celebrate, basically killing the notion that 40 has to be over the hill. On Monday I made a Dark Chocolate Stout Cake with Chocolate Buttercream, it was divine.

  19. Happy birthday dear!! And yes you do look 25 everyday!! Love making crepe cakes…something about them is so therapeutic. Love this chocolate one!!

  20. Your recipes are all looking so good, discovered your pinterest as well! 🙂

  21. Whoa! This is gorgeous and I loooooveeeeee crepes

  22. Well happy birthday! This crepe cake is absolutely stunning, I love it!

  23. Happy Happy Birthday Liz! And yes, you most definitely look 25 and I totally believe it’s all about how we feel :)This crepe cake is the perfect celebration cake. So stunning! Have a great time celebrating this weekend!

  24. There’s a chocolate cake at the bakery called the bomb – it has tons of chocolate, whipped cream, and chocolate shavings on top. Homemade would be even better. Yum.

  25. pound cake w/ vanilla ice cream

  26. Haaaaaappy Birthdaaaaaay!!!! Geminis unite! Wish I could share a drink and toast to being older than we act – youth is all in the persona, right? I’m loving this crepe cake like whoa! I’ve never made one but think they look sooooo pretty and decadent! A perfect birthday treat, indeed. Have a fun weekend celebrating the big 2-5! …errrr….yeah, we’ll stay with that 😉

  27. HAPPY BIRTHDAY (again)!!!!! Let’s stay 26 forever! Also, someone else is going to bake you a cake, right? My favorite birthday cake of all time is this Napoleon cake from an SF bakery: It’s so light, and I love that it has a TON of fruit in it. Surprised you that I didn’t pick a chocolate cake, right? 😉

  28. Italian Coconut Creme sounds great for my next birthday.

  29. I want a German chocolate this year. Not even the whole cake, really, just a giant tub of the icing.

  30. Happy Birthday, Liz!!! The cake looks awesome and so do you.

  31. Happy Birthday!! Mine is right around the corner, too! I would love a butter flavored cake with real chocolate icing!!

  32. actually my daughter and I just celebrated our birthdays on May 1st and 2nd, we started sharing a cake and each year we try to find a different recipe and this year it was strawberry cake with cream cheese/strawberry frosting

    • That sounds fabulous! I used to always have strawberry short cake growing up for my birthday, since they are in season.

  33. I have a large birthday coming up this year, so I want something over the top – probably involving chocolate

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  35. Happy birthday, Liz! What a perfect cake to celebrate with – it looks amazing! I love looking at all the pretty layers 🙂

  36. I want a chocolate cake with marshmallow frosting!

  37. I usually go for non-traditional birthday ‘cakes’ like pumpkin pie, a fruit tart, or a king cake!

  38. I’d like white cake with raspberry or lemon filling and fluffy vanilla icing for my birthday

  39. Great read! I hope your life is as amazing as this cake. Thanks for sharing both with me! Happy Birthday 🙂

  40. you could certainly pass for 25 no problem. Not a big cake fan so don’t particularly want one for my birthday but i fresh fruit crisp that i would take in a heart beat.

  41. My favorite birthday cake has actually always been pie: pumpkin, lemon meringue, apple….

  42. Double chocolate! With mint. 😛

  43. Ice cream cake~<3

  44. This was delicious! I didn’t have any chocolate extract so I used vanilla extract and that worked fine. The raspberry cream filling was so addicting I could’ve eaten it all by itself! Thank you for this great recipe! 🙂

  45. This cake looks so pretty. Have to try it! 🙂

  46. Hi, I tried this and and the crepes taste like dirt.  I didn’t go though the entire process of putting it together since I was making it to bring to a friends house.  Just tossed the batter.

    • Hi Cecilia, I’m sorry you had trouble with the crepes. If you give me some more details, I can try and help you troubleshoot what might have gone wrong.

  47. Can you make this in advance?

    • Yes, in fact I recommend it. The cake should be refrigerated for several hours before serving (see step 4 in the instructions).

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