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Nutella Crepe Cake will take you on a flavor ride straight to Europe. This easy-to-make, yet impressive cake will be sure to “wow” your friends and family.
Nutella Crepe Cake features one of my most popular recipes – crepes! My readers have given me plenty of positive feedback on my many crepe recipes and I figured it was time to make something fresh and new. What better way to do that than to make a decadent crepe cake?
This no-bake cake features layers of crepe separated by layers of Nutella pastry creme. That’s right! You can have your favorite breakfast crepe in cake form and eat it too.
In my home, we are absolutely crazy about our crepes! If you like this recipe, try out some of our other popular recipes. This baked crepe dish is to-die-for. If you are in the mood for something savory, try out this quirky recipe for Stuffed Chicken Crepe Pockets.
A Bit of Crepe Cake History
Crepe cake was invented by the French back in the 1800s. Referred to as “mille crepe,” the word “mille” meaning “a thousand,” is known throughout France as a cake with many layers. Today, the Japanese have become a huge fan of this cake and made their own variations, often with green tea or matcha-flavored crepe pancakes. YUM!
Crepe Cake can be made with an endless amount of flavor combinations. I have seen strawberry, caramel and chocolate crepe cakes. I have even seen a rainbow crepe cake cleverly made with food coloring! Since my family is obsessed with Nutella, I just had to recreate this French staple with our favorite chocolate hazelnut spread.
How to Make Crepes
Awhile back, I made a guide for making the perfect crepes. Like I said before, you guys have given me such great (and appreciated!) positive feedback on my crepes. Therefore, I wanted to put together my best tips and tricks for making these flat and tasty treats. Follow the guide in the link above for the most stress-free crepe making!
If you don’t have time to read through my guide, let me give you a quick and easy low-down on crepe making. Follow these steps for success:
- Heat a nonstick skillet to medium heat and grease it up with melted butter.
- Place batter directly in the middle of the pan. Swirl the batter by tilting the pan until you get one, even layer.
- Cook the crepe until golden brown on each side (about 1-2 minutes per side).
- Melt more butter (or using a cooking spray) in the pan between each crepe to prevent sticking!
Crepe Cake Cream
Nutella buttercream is so dreamy. I use a variation of it in so many of my desserts, including Chocolate Nutella Banana Cake, Ferrero Rocher Cake and Chocolate Hazelnut Cake. For this crepe cake recipe I have a combination of butter, cocoa powder, condensed milk and Nutella. This combo is so incredible between crepe layers.
Assembling Your Crepe Cake
After you prepare your crepes, make sure you allow them to cool down completely before you start assembling your layers. If you don’t allow the crepes to cool, they will heat the Nutella cream and you will have a slippery and slidy mess! First, start with a stack of at least three plain crepes on your cake plate (this will serve as a base to promote sturdiness). Then, using a rubber spatula, spread the cream evenly over the top crepe. From that point on, you will repeat the process until you run out of crepes and cream! Just make sure to leave three plain crepes for the top layer.
Unlike most other cakes, crepe cake has to set in the refrigerator for at least 60 minutes before serving. This helps it keep its shape and it also enhances the flavor. After you assemble your crepe cake, you will wrap it tightly with plastic wrap to prevent the layers from sliding off before they set.
How Long Can you Keep Crepe Cake?
If you have any leftover cake, store it in an airtight cake container in the fridge or cover it tightly with plastic wrap on a plate. Crepe cake stays fresh for up to a week but I highly doubt it will last that long😉.
More Nutella Recipes
- Chocolate Nutella Banana Cake
- Nutella Cookies
- Puff Pastry Nutella Twists
- Easy Nutella Cookies
- Nutella Stuffed Snowball Cookies
Recipe
Nutella Crepe Cake Recipe
Print Pin
Servings
14 servings
Prep Time 1 hour hr 40 minutes mins
Cook Time 30 minutes mins
Total Time 2 hours hrs 10 minutes mins
Recipe contributed by: Natalya Drozhzhin
Nutella Crepe Cake will take you on a flavor ride straight to Europe. This easy-to-make, yet impressive cake will be sure to “wow” your friends and family.
Ingredients
To Make Crepes
- 6 eggs
- 1/2 cups sugar
- 1 cup flour
- 3 tbsp cocoa powder
- 2 cup milk
- 1/2 cup oil
Crepe Cake Cream
- 1 1/2 cup unsalted butter room temperature
- 3 tbsp cocoa powder
- 14 oz condensed milk
- 1/2 cup Nutella
US Units – Metric
Instructions
Make crepes according to crepe recipe instructions. The best size for the crepes would be 8 inches. The recipe makes about 15 crepes.
In a stand-up mixer, combine butter together with cocoa powder, condensed milk and Nutella. Whisk until the mixture is perfectly smooth.
Apply an equal amount of cream between each layer of crepe.
Apply the remaining cream on the outside. You can cover the edges or leave the raw look of the crepes.
Decorate the top with some hazelnuts and chocolate. Let it rest for at least 10 hours before serving.
Note: when making crepes, add cocoa powder together with flour.
Nutrition Facts
Nutella Crepe Cake Recipe
Amount Per Serving
Calories 507 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 19g95%
Cholesterol 136mg45%
Sodium 86mg4%
Potassium 269mg8%
Carbohydrates 39g13%
Fiber 2g8%
Sugar 30g33%
Protein 8g16%
Vitamin A 842IU17%
Vitamin C 1mg1%
Calcium 152mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Posted December 19, 2019
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OlhaJul 18, 2023 Do crapes need 1 cup of flour or 3/4 cup? It’s different in this recipe vs the crepe recipe. Thanks!
Natalya DrozhzhinJul 19, 2023 Hi Olha, You can do one cup of flour for this cake recipe. Enjoy!
KathyFeb 5, 2023 Hello. I made the creme ahead of time so I can make the crepe tomorrow. I put it in fridge till tomorrow. Is that ok?
Natalya DrozhzhinFeb 6, 2023 Hi Kathy, yes, that should be just fine. But you would need to bring cream to a room temperature because it will not be spreadable if it's cold. Keep me posted.
DanielleDec 22, 2021 Hello. I am wanting to try this recipe but I am unsure how long to let it rest in the refrigerator. 60 minutes or 10 hours. Thank you.
Natalya DrozhzhinDec 23, 2021 Hi Danielle, this crepe cake has to set in the refrigerator for at least 60 minutes before serving. You do not have to wait 10 hours.
apMar 12, 2021 hi natalya, i’m planning on making theses but i want a smaller cake, can i half the whole recipe and make smaller crepes instead?
Natalya DrozhzhinMar 12, 2021 Hey, yes, you can cut the recipe in half and use a smaller crepe pan. Enjoy
TeeqaJul 9, 2022 What size of pan do you recommend for half of the mixture?
Natalya DrozhzhinJul 9, 2022 Hey there- if you halve the recipe, you would still use the same size pan for crepes, you would just end up with half the amount of crepes. Enjoy!
EFeb 3, 2021 Fantastic recipe. I needed an extra 1/2 C of flour in the crepe batter, but otherwise perfect. For those struggling with the consistency of the cream, are you sure you used condensed milk and not evaporated?
Natalya DrozhzhinFeb 3, 2021 I'm so glad you enjoyed the recipe, thank you for taking the time to comment and for your helpful tips!
PhoebeJan 19, 2021 Any tips on how to keep the crepes from absorbing the cream? After chilling overnight my cream layers became almost nonexistent and the crepes layers became moist. The cake tasted amazing 😊, however it did not look as visually appealing without the thick layers of cream in between the crepes.
Natalya DrozhzhinJan 19, 2021 Hey, I think the best thing to do is to add more cream or refrigerate the cake the entire time. Hope this helps. Thanks
FrankDec 18, 2020 Did not enjoy. 1/2 Cup of oil for the batter makes a super greasy crepe. Oil does not blend well, butter would be a better option.Would not recommend.
Natalya DrozhzhinDec 18, 2020 Hi Frank, you can use butter but keep in mind butter does harden as it sits in the dough and at that point, it doesn't blend at all. What type of it did you use? I never ran into an issue with blending when I used oil.
Juli21Oct 28, 2020 Made this twice already! My husband loved it. Your recipes are always a hit!
Natalya DrozhzhinOct 28, 2020 Yay, if the husband approves it has to be good 🙂 I'm glad you enjoyed the recipe, thank you for commenting.
EvaOct 24, 2020 Hello, I had the same problem where the cream was very flowly and heavy. When I applied the cream onto the crepes, it fell apart afterwards. The crepes were completely cooled before I applied the cream. Any idea where I went wrong with the cream?
Natalya DrozhzhinOct 25, 2020 Hey Eva, it could be that the cream was too warm and became runny. You can use a mold from the cake to form it, it will help keep the shape.
Pavel SokolovOct 17, 2020 How do you cut this cake?
I cut a pice but then this piece to cut on smaller pieces is very hard as the cream is quite soft and sticking to the knife 🔪?!Natalya DrozhzhinOct 17, 2020 Hey Pavel, if you cut it right out of the refrigerator, the cream will hold it together.
LeahAug 5, 2020 Hi, what are your thoughts on using cake flour to make crepe cakes? Would that give a better texture?
Natalya DrozhzhinAug 5, 2020 Hey Leah, honestly I have never worked with cake flour so I can't give feedback. If you try it, please come back to let us know.
jaelynMay 30, 2020 My cream is very flowy and doesn't stay in shape! I have applied it on my crepes already and the whole cake is very flowy although I have chilled it for 2 hours... Is there anyway I can save it?
Natalya DrozhzhinMay 31, 2020 Were the crepes fully cooled before you added the cream? because that would melt the cream and the cake would fall apart.
DianaMay 11, 2020 Is it ok to use a hand mixer to mix the cream?
Natalya DrozhzhinMay 11, 2020 Hey Diana, yes you definitely can.
DanielleApr 29, 2020 Hello! Can I know what’s the measurement for 1 cup?
Natalya DrozhzhinApr 29, 2020 Not sure what you mean, 1 cup is a measurment.
DanielleMay 1, 2020 As in 1 cup is usually how many grams?
DanielleMay 1, 2020 Sorry! It’s ok! I got it already! Thank you!!😊
Natalya DrozhzhinMay 2, 2020 No problem. 🙂
VickiApr 4, 2020 Great chocolate crepe cake. I love your crepe recipe, it makes such thin and delicate crepes. 👍🏻👍🏻
Natalya DrozhzhinApr 5, 2020 Hey Vicki, thank you for sharing such sweet feedback! I am glad 🙂
GabriellaApr 3, 2020 Is 11/2 cup of unsalted butter is 1301 grams?
Natalya DrozhzhinApr 3, 2020 Hey Gabriella, you will need 1.5 cups of butter in this recipe. Thank you!
Tze WanMar 15, 2020 I'm thinking of adding cappuccino or coffee somewhere in the cake so that it has some coffee flavor. Do you think it will be a good idea? In which step do you think I should add it then?
Natalya DrozhzhinMar 15, 2020 Hey, I think some coffee can be added to the cream but I have never tested this. So hard to make a recommendation. Let me know if you do try adding coffee and how it goes.
MalaikaDec 31, 2019 Hey I really want to try this recipe for my sister's birthday, but what kind of oil do i need to use? Can i use butter instead? Thank you
Natalya DrozhzhinDec 31, 2019 You can use melted butter but it can harden if you use cold milk. You can use canola oil, coconut oil or light olive oil.
MARIANA BRANDTMar 13, 2024 Use a neutral testing oil. I use Grapeseed oil as a neutral one. Definitely do not use Olive oil!
Natalya DrozhzhinMar 13, 2024 Thank you for sharing your feedback Mariana.
MalaikaJan 1, 2020 Thank you!
AnastasyaDec 23, 2019 This looks soo good!! Where do you buy the hazelnuts?
Natalya DrozhzhinJan 28, 2020 Typically at Trader Joes.
RodicaDec 21, 2019 That looks delicious! How thick do you make these crepes?
Natalya DrozhzhinDec 22, 2019 You can see it in the photo. But the thinner the better this way you have rich cream flavor in between layers.
Marina ShaylitsaDec 20, 2019 Omg, Natalya, this one is so stunning! YuM!
Natalya DrozhzhinDec 20, 2019 Marina, thank you!!!
