This chantilly crepe cake is built from twenty thin, delicate crepes layered with light, creamy chantilly frosting. It’s a summery dessert—airy, not too sweet—and topped with fresh berries it becomes a beautiful centerpiece for celebrations like the Fourth of July.
The crepe batter comes together quickly in a blender or food processor. Cooking each crepe takes a little practice, but once you find the right pan temperature and amount of batter, the process is straightforward and even relaxing. The chantilly icing I use combines cream cheese and mascarpone for structure, a touch of almond extract for subtle flavor, and whipped cream folded in for an airy finish. The almond note is gentle and pairs perfectly with mixed berries. If you’ve tried Whole Foods’ berry chantilly cake, this has a similar flavor profile—only here the layers are delicate crepes instead of sponge cake.
Ingredients for Chantilly Crepe Cake
The crepe batter and the chantilly icing are simple to prepare and require everyday ingredients. Below are the components you’ll need.
For the Crepes
- Butter
- Sugar
- Eggs
- Milk
- Vanilla
- Flour
- Salt
For the Chantilly Icing
- Heavy cream
- Powdered sugar
- Cream cheese
- Mascarpone
- Almond extract
Decorating the Cake
You can decorate the crepe cake any way you like: an assortment of berries, sliced fruit, or simply leave the top with chantilly frosting. My favorite combo is strawberries, raspberries, blackberries, and blueberries, finished with a sprig of mint and a light dusting of powdered sugar. The fruit adds freshness and a bright contrast to the smooth almond-scented frosting, but feel free to personalize the toppings.
How Do I Make a Chantilly Crepe Cake?
- Make the crepe batter. Blend the crepe ingredients in a food processor or blender for about a minute until smooth, scraping the sides and bottom once or twice.
- Rest the batter. Chill the batter in the refrigerator for 30 minutes. Resting hydrates the flour and improves texture.
- Cook the crepes. Use an 8″–9″ nonstick pan on low to medium-low heat. Pour about 3 tablespoons of batter, swirl to coat the pan thinly, and cook until the edges set and the bottom turns lightly golden, roughly one minute. Flip and cook 20–30 seconds more. This recipe yields about 23 crepes; you’ll use 20 for the cake, leaving a few for practice.
- Make the chantilly icing. Whip the heavy cream with powdered sugar to medium-stiff peaks, then beat cream cheese until smooth, add mascarpone and almond extract, and fold in the whipped cream until the mixture is cohesive and airy.
- Assemble the crepe cake. On a cake plate, layer one crepe at a time with roughly 1/4 cup of chantilly between each, spreading thinly and evenly. Use 20 crepes for a nicely tall cake. Finish with a thicker layer of frosting on top and pile with fresh berries. Chill the assembled cake for at least an hour so the frosting firms up and the slices cut cleanly.
Tips for the Best Crepe Cake
- Use room-temperature milk and eggs. Cold ingredients mixed into warm butter can cause the fat to seize and form lumps. Let milk and eggs come to room temperature for a smooth batter.
- Keep the pan temperature moderate. A pan that’s too hot will burn the crepes. Once heated, reduce to low and adjust as necessary depending on your stove.
- Turn crepes carefully. Because crepes are thin, use a thin spatula to loosen the edges and flip gently. Some people prefer to use their fingers—careful to avoid burns—or a small flexible spatula to keep crepes intact.
- Refrigerate before serving. The chantilly frosting softens while assembling, so chilling the finished cake for at least an hour makes slicing neater. You can refrigerate it overnight if desired.
A good summer dessert should taste fresh, be just sweet enough, and feel light. This chantilly crepe cake hits all of those points and will delight guests with its delicate layers and juicy berries. Enjoy the process—and the cake!
Chantilly Crepe Cake
Ingredients
For the Crepes
- 4 Tablespoons (56g) unsalted butter, plus 1 teaspoon for greasing pan
- ¼ cup (56g) granulated sugar
- 4 large eggs, at room temperature
- 2 ½ cups (600ml) whole milk, at room temperature
- 1 Tablespoon vanilla extract
- 2 cups (250g) all-purpose flour
- ½ teaspoon salt
For the Chantilly Icing
- 2 ½ cups (600ml) heavy cream
- 1 ½ cups (180g) powdered sugar
- 8 oz (226g) cream cheese
- 8 oz (226g) mascarpone cheese
- 1 teaspoon almond extract
For Decorating the Top
- Assortment of fresh berries—strawberries, raspberries, blackberries, and blueberries
- Powdered sugar for dusting (optional)
Instructions
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Crepes: Melt the 4 tablespoons of butter and let it cool slightly. Add all crepe ingredients to a blender or food processor and blend until smooth, scraping the bowl as needed. Cover and refrigerate the batter for 30 minutes.
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Preheat an 8″–9″ nonstick pan over medium-low heat. Grease with 1 teaspoon of butter; you typically only need to grease the first crepe.
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Stir the batter, then pour about 3 tablespoons into the center of the pan and swirl to create a thin, even layer. Cook until edges set and the bottom becomes lightly golden, about 1 minute.
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Loosen the crepe and flip carefully, cooking 30 seconds to a minute more until light brown spots appear. Transfer cooked crepes to a flat plate to cool. Repeat with remaining batter, adjusting heat as needed to avoid burning. You should get about 23 crepes.
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Chantilly Icing: Whip the heavy cream and powdered sugar to medium-stiff peaks and set aside. In another bowl, beat the cream cheese until smooth, then add mascarpone and almond extract and mix until combined. Fold the whipped cream into the cheese mixture until light and uniform.
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Assembly: Place one crepe on your serving plate, spread about 1/4 cup of chantilly in a thin layer to the edges, then add the next crepe and press gently. Repeat until you have 20 crepes layered. Finish with a generous layer of frosting on the top crepe and arrange fresh berries over the frosting. Chill the cake for about an hour to set the layers, then dust with powdered sugar and serve.
Notes
- The recipe yields about 23 crepes (9″ round); 20 are used in the cake so you’ll have extras to practice with.
- To make crepes ahead: place parchment or wax paper between cooled crepes, wrap the stack in plastic, and refrigerate overnight until ready to assemble.
- Stored loosely covered in the refrigerator, the finished crepe cake will keep for 2–3 days.