Pumpkin Spice Crepe CakeJump to Recipe
Repeat after me: Show. Stopper! That’s what this beautiful Pumpkin Spice Crepe Cake is. It’s the kind of cake that will have your guests going WHOA. We can keep it our little secret that it isn’t that hard to make, especially if you don’t mind repetitive tasks!
Crepes sound fancy but these are smaller crepes than you would find at a classic crepe restaurant. These are made for stacking, not folding! They cook quickly and once you get the hang of it you can pump out 18-20 crepes in under an hour.
The most important step in this cake isn’t actually cooking the crepes though. It’s letting them cool completely. One even slightly warm crepe will melt your whipped cream and leave you with a soggy mess. So, give them plenty of time to chill out after you make them.
Stack them up with some cinnamon whipped cream between each layer and slice the cake nice and thin! It’s a fun presentation and is SO good.
This is a total show-stopper of a dessert, but is surprisingly easy to make! Layers of crepes sandwiched with cinnamon spice whipped cream. So delicious!
Cinnamon Whipped Cream:
1) Whisk together flour, sugar, and salt in a medium bowl. Add eggs, warm milk, and melted Pumpkin Pie Spice Butter Spread. Whisk to combine well and form a thin crepe batter.
2) To make a crepe, heat a medium nonstick pan over medium heat. Spray with nonstick spray. When hot, pour in ¼ cup of crepe batter and swirl the pan to distribute the batter in an even circle. Cook for about 60 seconds until bubbles start to form and the edges firm up on the crepe. Flip crepe and cook for a few seconds on the second side.
3) Repeat until you use all the batter. You should get 18-20 crepes. Spread crepes out on a baking sheet and let them cool in the fridge. Crepes must be chilled before you can make the cake!
4) While crepes cool, make the whipped cream by beating cream with sugar and spices until it holds stiff peaks.
5) To assemble cake, add a chilled crepe to your serving plate and smear with a thin coat of whipped cream. Repeat with at least 15 crepes (or as many as you have). Save some of the whipped cream for a topping.
6) When your layers are done, pile on the whipped cream to top the cake and sprinkle with extra cinnamon and chopped pecans.
Keep cake chilled until you are ready to serve. Serve thin slices of the cake. Leftover cake will keep okay in the fridge for a few days.
Pumpkin Spice Crepe Cake Video
Making Pumpkin Spice Crepes
These crepes are a great recipe on their own. If you want to make them just to eat as crepes, that works too! You can easily cut the recipe in half though if you aren’t planning on making the cake because you probably don’t need 18-20 crepes!
Whisk together the dry ingredients and then whisk in the eggs, melted butter, and warm milk. Don’t overheat the butter or milk. Just warm is good.
Whisk together until smooth and you should have a very thin pancake batter. If the batter seems too thick, then keep adding milk until it’s thin.
Make a crepe in a nonstick pan with some nonstick spray. I like 1/4-1/3 cup of batter per crepe. Cook for about a minute on the first side over medium heat and then flip it once there are some bubbles forming and the edges are turning up slightly.
Making the Crepe Cake
The most important part of this recipe is letting the crepes cool completely before trying to make the cake. If the crepes are even slightly warm, the whipped cream will melt and it’ll be a big sloppy mess.
I recommend spreading the crepes out on a few baking sheets and chilling them in the fridge until they are cool to the touch.
Meanwhile, you can make the whipped cream.
Now it’s time to layer! Go thin on each layer of whipped cream because, you know, there are SO many layers.
When the layers are done, use a sharp knife to cut thin pieces of the cake. Remember that if you have 18 or so crepes in the cake, each piece of cake will be equivalent to about two crepes!
This Pumpkin Spice Crepe Cake is a surprisingly light dessert, even with all the layers. This whipped cream is light and airy and the crepes have just enough spice to them.
A perfect fall dessert and I promise it’s not that hard to make once you get in crepe-making mode!