June 2, 2011

Red Velvet Crepe Cakes

Pardon the photo above, this was my Memorial Day block party dessert. Huge "Wow" factor going on here. This recipe makes two cakes and it it somewhat labor intensive but the look on people's face when they see it is priceless. This is a very rich cake (hello, every layer has frosting) and the texture is obviously different then a regular cake; not so much light and fluffy but more like dense and sweet.

This recipe was found in a "Taste of Home" magazine I received and I thought it would be fun to try.  I'm glad I did. It's not difficult to put together; but pull up a chair in front of your stove top because you're going to be there for a while. 

Begin with a boxed Red Velvet cake mix, and add more flower, eggs, egg yolks, butter, milk and vanilla.

Use a 1/4 Cup measuring cup and pour the mixture onto a hot, lightly greased 8 inch skillet.  Pick the skillet up and move the mixture around so it's circular and thin. 

Let this side cook until the tops start to look dry.

Flip over and let cook for another 15-30 seconds.  Re-grease the pan as needed.  I think I re-greased about every third or fourth crepe.

Add to a cooling rack.  I had two cooling racks and by the time the 3rd crepe was done the crepe on the first cooling wrack was ready to be moved to wax paper.

Get two cake plates ready.  When they are all cooked and cooled, put one crepe on each plate with about a Tbsp of frosting.  Frost each layer to within about 1/2 inch from the edge.  Continue stacking and frosting until they are all used.  Frost the entire cake and decorate as desired. 

I should tell you, I had some problems with the crepe's breaking off from the edges and mixing in with the frosting - hence the red sprinkles you see above.

You can find the recipe here.

Here's the recap:


1 package (18-1/4 ounces) red velvet cake mix
2-3/4 cups whole milk
1 cup all-purpose flour
3 eggs
3 egg yolks
1/4 cup butter, melted
3 teaspoons vanilla extract


5 packages (3 ounces each) cream cheese, softened
1-1/4 cups butter, softened
1/2 teaspoon salt
12 cups confectioners' sugar
5 teaspoons vanilla extract
Fresh blueberries


•In a large bowl, combine the cake mix, milk, flour, eggs, egg yolks,
butter and vanilla; beat on low speed for 30 seconds. Beat on medium
for 2 minutes.

•Heat a lightly greased 8-in. nonstick skillet over medium heat; pour
1/4 cup batter into center of skillet. Lift and tilt pan to coat
bottom evenly. Cook until top appears dry; turn and cook 15-20
seconds longer. Remove to a wire rack. Repeat with remaining batter,
greasing skillet as needed. When cool, stack crepes with waxed paper
or paper towels in between.

•For frosting, in a large bowl, beat the cream cheese, butter and salt
until fluffy. Add confectioners' sugar and vanilla; beat until

•To assemble two crepe cakes, place one crepe on each of two cake
plates. Spread each with one rounded tablespoon frosting to within
1/2 in. of edges. Repeat layers until all crepes are used. Spread
remaining frosting over tops and sides of crepe cakes. Garnish with
blueberries. Yield: 2 crepe cakes (8 servings each).

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