Chocolate Caramel Crepe Cake

Dive into the layers of this exquisite Chocolate Caramel Crepe Cake, a dessert that combines delicate chocolate crepes with rich chocolate frosting and a luscious caramel sauce for a truly indulgent experience. Perfect for special occasions or as a sophisticated weekend treat, this crepe cake promises to impress with its intricate layers and deep, satisfying flavors.


For the Chocolate Cake:

  • 2¼ cups all-purpose flour
  • 1½ cups sugar
  • ½ cup cocoa powder
  • ¾ tsp salt
  • 1½ tsp baking soda
  • 1½ cups water
  • ¾ cup canola oil
  • 2 tsp vanilla extract

For the Chocolate Frosting:

  • 1½ cups butter, softened
  • 5 cups powdered sugar, sifted
  • 1 cup cocoa powder, sifted
  • ½ cup milk
  • 2 tsp vanilla extract

For the Crepes:

  • 5 cups all-purpose flour
  • 10 eggs
  • 2½ cups milk
  • 2½ cups water
  • ½ cup unsalted butter, melted

For the Caramel Sauce:

  • 2 cups sugar
  • ½ cup water
  • 1 cup heavy cream, heated
  • 4 tbsp butter


  1. Prepare Chocolate Cake: Preheat your oven to 350°F (175°C). In a large bowl, mix together the dry ingredients: flour, sugar, cocoa powder, salt, and baking soda. In another bowl, whisk together the water, canola oil, and vanilla extract. Combine the wet ingredients with the dry, mixing until just incorporated. Pour the batter into a greased baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
  2. Make Crepes: In a large mixing bowl, whisk together the flour, eggs, milk, water, and melted butter until the batter is smooth. Heat a non-stick skillet over medium heat and pour in enough batter to cover the bottom of the skillet thinly. Cook each crepe until the edges lift from the pan and the bottom is lightly golden, then flip and cook the other side briefly. Stack the cooked crepes on a plate, separating them with parchment paper to prevent sticking.
  3. Prepare Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the milk and vanilla extract, until the frosting is fluffy and spreadable.
  4. Caramel Sauce: In a saucepan, combine the sugar and water. Cook over medium heat until the mixture turns an amber color. Gradually add the heated cream and butter, stirring constantly until the sauce is smooth.
  5. Assemble the Cake: Start with a chocolate crepe as the base. Spread a layer of chocolate frosting over the crepe, then drizzle some caramel sauce over it. Place another crepe on top and repeat the layering process until all crepes are used, finishing with a layer of frosting and a generous drizzle of caramel on top.

Tips for Perfection

  • Crepes: Ensure that your crepes are thin and cooked lightly; they should not brown too much as they will need to remain flexible for layering.
  • Cooling: Allow the chocolate cake and caramel sauce to cool completely before assembling. This prevents the layers from slipping and the frosting from melting.
  • Serving: For best results, let the assembled cake chill for a few hours in the fridge to set completely, which makes cutting easier and flavors more cohesive.

This Chocolate Caramel Crepe Cake stands out as a luxurious dessert that blends the elegance of French crepes with the bold flavors of chocolate and caramel. Each bite offers a sumptuous texture and taste, making it a perfect choice for impressing guests or treating yourself to a slice of dessert heaven.

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