Fifty Layers Vanilla Bean Crepe Cake with Raspberries


Since it was just the three of us and we had already thrown Michaela a birthday party with the family in Syracuse a few weeks before, we decided to keep it small and simple. While I didn't plan a fancy dinner, I did make her a beautiful cake that is by far one of my absolute favorites.

It's not a traditional cake where you would bake it and decorate it with buttercream or whipped cream. It is a fifty layers crepe cake. Yes, you read that right. Light delicate layers of crepes stacked on top of each other with a light not-too-sweet vanilla bean whipped cream spread in between every layer. Finish it off with the remaining whipped cream and garnish with raspberries. It took me a good long while to cook and assemble the cake but it was well worth it. Trust me.

I grabbed some candles and we got ready to sing happy birthday to our little one. So we sang happy birthday to Michaela and of course, like any kid, she thoroughly enjoyed blowing out her candles. She even closed her eyes and made a wish! It was one of the cutest things ever!

Slicing into the cake was just amazing. Revealing all the gorgeous layers and the tiny specks from the vanilla bean in the whipped cream. It was so delicious and the raspberries added the perfect amount of tartness to balance the sweetness in the cream that just brought it to another level. It was a great end to our evening. We even had it for breakfast the next morning!


Fifty Layers Vanilla Bean Crepe Cake with Raspberries

Yield: 8 servings

For the crepes:

1 1/3 cup all purpose flour
2 teaspoons granulated sugar
¼ teaspoon salt
3 eggs
3 1/2 cups whole milk
2 tablespoons unsalted butter, melted


Sift together the flour, sugar and salt; set it aside. In a large bowl, beat the eggs and milk together with a whisk or hand mixer. Beat in the flour mixture a little at a time until everything is smooth and well incorporated. Slowly drizzle in the melted butter while whisking at the same time.

Heat a lightly greased nonstick pan over medium high heat. Pour the batter onto the pan using approximately one tablespoon for each crepe. Tip and rotate the pan to spread the batter as evenly and thinly as possible. Cook for thirty seconds to one minute on each side or until lightly browned. Repeat with the rest of the batter.

Set aside and prepare the vanilla bean whipped cream.

*Note 1: I used my nonstick mini egg pan to cook the crepes because I wanted a small round cake, but any size nonstick pan will work. Just keep in mind that the bigger the pan is you will have a smaller amount of crepes unless you double the batch and filling.

*Note 2: If you do use a bigger pan use about 2 tablespoons to a ¼ cup to measure and pour the batter into the pan and make your individual crepes.

For the vanilla bean whipped cream:

1 ¼ cups heavy cream
1/3 cup powdered sugar
vanilla bean seeds from one vanilla bean or one teaspoon vanilla extract
3 oz of raspberries, rinsed and dried


In the bowl of a standmixer, combine the heavy cream and vanilla bean seeds and whip on medium high speed for 1-2 minutes. Add in the powdered sugar and continue whipping until stiff peaks form.

Assembling the cake:

Lay one crepe on your desired plate or cake stand and spread a teaspoon of the whipped cream on top of it. Place a crepe on top of the whipped cream and repeat with layering the cream and then placing a crepe on top. After you're done layering the crepes and cream use the remaining whipped cream on the top and garnish with raspberries. Cover and chill the cake for at least an hour, so the cream can set.

Slice, serve and enjoy!