If you have a sweet tooth that loves elegance and a bit of whimsy, this Sweetened Condensed Milk Crepe Cake Recipe is going to be your new obsession. Imagine nearly 30 delicate, thin crepes stacked high and layered with a dreamy vanilla-cream cheese and sweetened condensed milk filling that’s luxuriously smooth and just the right amount of sweet. It’s a dessert that not only dazzles with its beauty but also offers a melt-in-your-mouth experience that’s perfect for celebrations or simply treating yourself to a slice of pure joy.
Ingredients You’ll Need
This Sweetened Condensed Milk Crepe Cake Recipe relies on simple kitchen staples, but each ingredient plays an essential role in creating the perfect harmony of flavor and texture. From the eggs that give structure to the batter’s silkiness to the sweetened condensed milk that lends that irresistible richness, every component is thoughtfully chosen to make this cake not just good but unforgettable.
- Warm water (1/2 cup): Helps the batter come together smoothly and keeps the crepes tender.
- 2% milk (1 cup): Adds creaminess and depth to the crepe batter without weighing it down.
- Large eggs (4): Act as a natural binder and give the crepes their delicate structure.
- Unsalted butter, melted (4 Tbsp plus more for sauté): Keeps the crepes soft, tender, and prevents sticking during cooking.
- All-purpose flour (1 cup, measured correctly): The foundation that ensures the crepes have the perfect light and flexible texture.
- Granulated sugar (2 Tbsp): Adds a gentle sweetness to the batter that balances the flavors.
- Salt (1/8 tsp): Enhances all the flavors without overpowering the dessert’s subtle notes.
- Unsalted butter, softened (1 cup / 16 Tbsp): Key to creating a rich, creamy filling texture without heaviness.
- Sweetened condensed milk (12 oz from a 14 oz can): The star ingredient, bringing irresistible sweetness and smoothness to the filling.
- Cream cheese, softened (8 oz): Adds tang and creaminess that perfectly balances the sweetened condensed milk.
- Vanilla extract (2 tsp): Elevates the filling with a warm and comforting aroma that ties everything together.
How to Make Sweetened Condensed Milk Crepe Cake Recipe
Step 1: Prepare the Crepe Batter
Start by whisking the warm water, milk, and eggs together until fully combined. Slowly incorporate the melted butter, followed by the flour, sugar, and salt, mixing until you have a silky-smooth batter with no lumps. Let it rest for about 20 minutes—that’s the secret to those perfectly tender crepes that stack up flawlessly.
Step 2: Cook the Crepes
Heat a non-stick skillet over medium heat and lightly butter the surface. Pour a small ladle of batter and swirl it to create an even, thin layer. Cook each side for about 1-2 minutes until golden but still soft and flexible. Keep the crepes warm as you go, layering parchment paper between them to avoid sticking.
Step 3: Make the Creamy Filling
In a large bowl, beat the softened unsalted butter until fluffy. Add the cream cheese and keep mixing until smooth. Slowly blend in the sweetened condensed milk and vanilla extract, creating a luscious, velvety filling that’s wonderfully balanced between sweet and tangy.
Step 4: Assemble the Crepe Cake
On a cake plate, spread a thin layer of the filling onto a crepe, then add another crepe on top. Repeat this layering process until you’ve used up all the crepes and filling—aiming for about 30 layers. Smooth the top with any leftover filling for a polished finish. Refrigerate to let all the layers meld beautifully.
How to Serve Sweetened Condensed Milk Crepe Cake Recipe
Garnishes
Serving this Sweetened Condensed Milk Crepe Cake Recipe with a few thoughtful garnishes makes all the difference. Fresh berries add a pop of color and a touch of tartness that contrasts perfectly with the creamy layers, while a light dusting of powdered sugar or a drizzle of chocolate sauce adds a festive flair.
Side Dishes
This cake shines on its own but pairs elegantly with a simple cup of fragrant tea or freshly brewed coffee. For something extra special, a scoop of vanilla bean ice cream or a fruit compote can bring refreshing balance and an extra layer of indulgence to your dessert spread.
Creative Ways to Present
For an eye-catching presentation, try cutting the cake into thin slices to showcase the beautiful layers, or cut into small squares for a party platter. You can also add edible flowers or a sprig of mint for a charming, boutique patisserie feel that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Store your leftover Sweetened Condensed Milk Crepe Cake Recipe tightly covered in the refrigerator. The flavors and textures actually improve after a day as the filling mellows and the layers soak up a bit of moisture, making each bite even more delightful.
Freezing
You can freeze the cake by wrapping it in plastic wrap and then foil to prevent freezer burn. When you’re ready to enjoy again, thaw it overnight in the fridge to preserve the cake’s delicate texture and maintain that luscious flavor.
Reheating
It’s best enjoyed chilled, but if you prefer it slightly warmer, let slices sit at room temperature for about 30 minutes before serving. Avoid microwaving as it can affect the texture of the crepes and the creamy filling.
FAQs
Can I use other types of milk in this Sweetened Condensed Milk Crepe Cake Recipe?
Absolutely! While 2% milk provides a nice creaminess without being too heavy, you can substitute with whole milk, almond milk, or oat milk depending on your preference. Just keep the consistency similar to achieve perfect crepes.
Is it possible to make this cake gluten-free?
Yes! Swap the all-purpose flour for a gluten-free blend that works well for crepes. Just check that your blend includes xanthan gum or another binder, so your crepes hold together nicely.
How long does it take to assemble the crepe cake?
Once all the crepes are cooked and the filling is ready, assembling the cake usually takes about 15-20 minutes. It’s a bit of a labor of love, but totally worth it for that stunning layered result.
Can I make the filling ahead of time?
You can prepare the filling a day ahead and refrigerate it. Just make sure to bring it back to room temperature and give it a quick whip before assembling the cake for the best creamy texture.
What’s the best pan to use for cooking crepes?
A non-stick skillet or a crepe pan with low sides works best here. It allows for easy spreading of the batter and quick flipping, essential for those ultra-thin and delicate crepes in this Sweetened Condensed Milk Crepe Cake Recipe.
Final Thoughts
This Sweetened Condensed Milk Crepe Cake Recipe is truly a celebration in every slice, perfect for anyone who loves desserts that look as extraordinary as they taste. It’s a rewarding project that transforms simple ingredients into a show-stopping cake that’s both elegant and comforting. Trust me, once you try it, you’ll find it hard to resist making it again and again.
Print
Sweetened Condensed Milk Crepe Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 14 servings (9-inch 30 layer cake)
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Description
This Crepe Cake is a stunning layered dessert featuring 30 delicate crepes stacked with a luscious sweetened condensed milk and cream cheese filling. With its thin, buttery crepes and rich, creamy filling infused with vanilla, this impressive 9-inch cake is perfect for special occasions or an indulgent treat.
Ingredients
Crepes
- 1/2 cup warm water
- 1 cup 2% milk
- 4 large eggs
- 4 Tbsp unsalted butter, melted (plus additional for sautéing)
- 1 cup all-purpose flour
- 2 Tbsp granulated sugar
- 1/8 tsp salt
Filling
- 1 cup unsalted butter, softened at room temperature (16 Tbsp)
- 12 oz sweetened condensed milk (from a 14 oz can)
- 8 oz cream cheese, softened at room temperature
- 2 tsp vanilla extract
Instructions
- Prepare the crepe batter: In a large mixing bowl, whisk together warm water, 2% milk, and eggs until well combined. Gradually add the all-purpose flour, sugar, and salt, whisking continuously to prevent lumps. Stir in the melted unsalted butter until the batter is smooth and slightly runny. Let the batter rest for about 10 minutes to relax the gluten.
- Cook the crepes: Heat a non-stick skillet or crepe pan over medium heat and brush lightly with melted butter. Pour a small ladleful of batter into the skillet and swirl to evenly coat the bottom with a thin layer. Cook for 1-2 minutes until the edges begin to lift and the underside is golden. Flip carefully and cook the other side for 20-30 seconds. Transfer crepe to a cooling rack and repeat until all batter is used, stacking crepes with parchment paper between layers to prevent sticking.
- Make the filling: In a large bowl, using a hand mixer or stand mixer, beat the softened unsalted butter until creamy and fluffy. Add softened cream cheese and continue beating until smooth and well combined. Gradually beat in sweetened condensed milk and vanilla extract until the mixture is smooth, fluffy, and spreadable.
- Assemble the crepe cake: Place one crepe on a serving plate. Spread a thin, even layer of the cream cheese filling over the crepe. Repeat layering crepe and filling until all 30 crepes and filling are used, finishing with a crepe layer on top. Gently press the cake to even out the layers and cover with plastic wrap. Refrigerate for at least 2 hours or overnight to set and allow flavors to meld.
- Serve: Remove the cake from the refrigerator about 15 minutes before serving for easier slicing. Cut into slices with a sharp knife and enjoy the delicate, creamy layers of this spectacular crepe cake.
Notes
- Ensure crepe batter is smooth and thin for the best thin crepes.
- Use a non-stick skillet for easy flipping of crepes.
- Allow the cake to chill well to help the layers set firmly for clean slicing.
- You can add fresh fruits like berries between layers for variation.
- Store leftover cake covered in the refrigerator for up to 3 days.
