Raspberry Crepe Cake


I had a great time making this cake, I love my new kitchen and it was so much fun to cook in.

For those of you who are looking for the perfect cake recipe, you’ve found it.

This raspberry crepe cake is light and fluffy with thin layers that melt in your mouth! The sweet berry filling bursts with flavor and pairs wonderfully with the creamy vanilla frosting.

It’s also gluten-free which makes me feel better about eating two whole slices! If you’re feeling adventurous try adding some chocolate sauce or strawberries onto your next slice for an instant dessert upgrade.

ingredients :

  • ½ cups flour
  • 4 eggs
  • 2 cups milk or water (substitute as needed)
  • 3 tablespoons sugar
  • ½ teaspoon salt
  • butter for the pan
  • fresh fruit of your choice like berries, bananas, etc.
  • whipped cream on top

Directions :


If you don’t have a blender, whisk the milk, eggs, butter, and extracts. Then add in salt, flour, and sugar. Whisk it until smooth.

Heat a non-stick pan over medium. Spray the pan with cooking spray. I used a 6-inch frying pan, but you can use any size. Your cake might not be as tall if you use a different size.

Once the pan is heated, add 3-4 tablespoons of batter to the pan and spread it around.

cook the crepe for 1-2 minutes. then Flip it over and cook it for 15-30 seconds more until it’s done cooking.

Crepe cake Assembly :

Place one pancake at the bottom of the dish with larger edges hanging overside.

Spread some raspberry jam down the center of the pancake so that it reaches all sides without going off the edge then place another pancake directly on top and spread more raspberry jam in the same fashion underneath this layer.

Repeat the process of alternating pancakes each time with layers ending with one final layer covered by the first prepared crepe.

When all pancakes are used, pour the mixture of almond butter and blueberries over top making sure to distribute evenly throughout the dish.

The order does not matter but it is important that there be a layer on both top and bottom in order for this recipe to work. Top with whipped cream or ice cream if desired then cover with cling wrap until ready to serve!

Notes: To make crepes even lighter you can substitute half-and-half/milk for whole milk; You may also add sugar as needed depending on your preference – I recommend starting at one teaspoon per serving since almonds have natural sweetness which balances well against sweet fruit like berries.