This light, creamy joanna gaines crepe cake is made with thin vanilla crepes and ready in about three hours. Slicing through the multiple layers of soft crepes and sweet whipped filling reveals a beautiful striped interior. I always find the repetitive process of making the crepes surprisingly relaxing.

What I Learned Making This

Stacking twenty crepes seemed daunting until I realized they do not have to be perfectly round. The whipped cream filling hides any uneven edges beautifully once the cake sets in the fridge.

I made the mistake of assembling the cake while the crepes were still warm, which melted the cream. Letting them cool completely on a wire rack is essential for clean layers.

Joanna Gaines Crepe Cake Ingredients

For the Crepes:

6 large eggs
3 cups whole milk
2 cups all-purpose flour
6 tablespoons unsalted butter, melted
3 tablespoons granulated sugar
1 teaspoon vanilla extract

For the Filling:

3 cups heavy whipping cream
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract

How To Make Joanna Gaines Crepe Cake Recipe

1. Blend the Batter: Combine eggs, milk, flour, melted butter, sugar, and vanilla in a blender until smooth, then chill for 30 minutes.
2. Cook the Crepes: Heat a non-stick skillet over medium heat, pour a quarter cup of batter, and swirl to coat the pan.
3. Flip and Repeat: Cook for one minute until the edges lift, flip carefully, cook for 30 seconds, and transfer to a cooling rack.
4. Whip the Filling: Beat the softened cream cheese and powdered sugar until smooth, then slowly whip in the heavy cream until stiff peaks form.
5. Assemble the Layers: Place one cooled crepe on a plate, spread a thin layer of cream, and repeat until all crepes are used.
6. Chill and Serve: Refrigerate the assembled cake for at least two hours to set before slicing cleanly.

Recipe Tips

Chill the batter: Resting the batter allows the gluten to relax, ensuring tender crepes.
Use a thin spatula: An offset or thin silicone spatula makes flipping the delicate crepes much easier.
Do not over-fill: Keep the cream layers thin so the cake does not slide apart when sliced.

What To Serve With Crepe Cake

Serve a slice of this impressive dessert with a warm cup of coffee or Earl Grey tea. A side of fresh strawberries or a light berry coulis also cuts through the richness of the cream.

How To Store

Keep the cake tightly covered with plastic wrap in the refrigerator for up to three days. Freezing is not recommended as the cream filling will separate and become watery when thawed.

FAQs

Can I make the crepes ahead of time?

Yes, you can cook the crepes a day in advance and store them in the fridge separated by parchment paper.

Why did my cake slide apart?

This usually happens if the crepes were warm during assembly or if the filling was spread too thick.

Do I need a special crepe pan?

A standard 8-inch non-stick skillet works perfectly fine for this recipe.

Nutrition

Calories: 450 kcal
Total Fat: 32g
Saturated Fat: 18g
Cholesterol: 160mg
Sodium: 210mg
Total Carbohydrate: 32g
Protein: 9g