This No-Bake Mascarpone Crêpe Cake stacks thin pink crêpes with creamy filling, tangy berry sauce and silky chocolate ganache—perfect for special occasions! (No oven, beginner-friendly.)
If you’re ready for a baking spree, check out these easy-to-make treats! Start with a warm and cosy classic plum crumble, followed by some buttery afternoon scones, or a light and airy cherry sponge cake. For something with a little more indulgence, try the apple raisin bundt cake drizzled with caramel—it’s sure to impress!
Craving chocolate? Go for the bite-sized chocolate tarts—perfect for sharing. Or, keep it simple with a flourless Greek yogurt cake that’s both refreshing and satisfying. Finally, add a hint of the tropics with a raspberry coconut delight cake. These recipes bring something special to the table, so grab your ingredients, roll up your sleeves, and let’s get baking!
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💗 Why You’ll Love This Recipe
✅ No oven needed – Perfect for hot days or small kitchens. Just like this, strawberry tiramisu no alcohol (eggless, no coffee!).
✅ Make-ahead friendly – Great for entertaining
✅ Customizable – Swap fillings & toppings for endless variations
✅ Naturally colored – Uses beetroot juice for a gorgeous pink hue
✅ Light & not overly sweet – Ideal for those who love balanced desserts
🥧 Ingredients
*See the recipe card for full information on ingredients and quantities.
- Milk: Use whole milk for a rich, creamy texture.
- Beetroot Juice: Opt for organic, cold-pressed juice for that vibrant pink colour.
- Melted Butter: If using unsalted butter, skip the salt.
- Eggs: Fresh large eggs are key. Make sure they're at room temperature.
- Double Cream: If you're in the U.S., heavy cream is the best substitute for double cream, as it has a similar fat content, making it perfect for whipping.
- Icing Sugar: Sift it to avoid lumps for a perfectly creamy texture.
For the Chocolate Ganache: Use my 5-Minute Chocolate Ganache—just 3 ingredients!
♻️ Substitutions
For the Crêpes ingredients
- Milk: Use any plant-based milk like almond, soy, or oat milk.
- Beetroot Juice: You can use pomegranate juice or raspberry puree for red colour. For other nuances, use these:
- Pink: Strawberry puree, hibiscus powder
- Orange: Carrot juice
- Green: Matcha powder
- Purple: Blueberry powder
- Brown: Cocoa powder, coffee
- Flour: Try using gluten-free flour or whole wheat flour.
- Melted Butter: Substitute with vegetable oil or coconut oil.
- Eggs: Use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoon water per egg) or a commercial egg replacer.
- Sugar: Honey or maple syrup.
- Vanilla Essence: Vanilla extract or a dash of almond extract can be used instead.
Cream Cheese Filling
- Mascarpone or Soft Cheese: Cream cheese, ricotta, or even Greek yoghurt can be used.
- Double Cream: Heavy cream or a non-dairy cream alternative works well.
- Icing Sugar: Granulated sugar or honey can substitute, though you might need to adjust quantities and blend the granulated sugar more finely.
📋 Variations
- Berry Citrus: Mix lemon zest and a splash of orange juice into the cream cheese filling. Finish with fresh mint leaves.
- Tropical: Stir mango chunks into the cream cheese filling. Spread it on each crêpe, add pineapple and berry sauce, and stack. Top with toasted coconut flakes.
- Chocolate Berry: Swirl some chocolate ganache into the cream cheese filling. Spread it on each crêpe, layer with berry sauce, and stack. Add chocolate shavings on top.
- Spiced Berry: Blend cinnamon and nutmeg into the cream cheese filling. Spread it on each crêpe, layer with berry sauce, and stack. Dust with cinnamon sugar.
- Vanilla Almond: Mix almond extract into the cream cheese filling. Spread it on each crêpe, layer with berry sauce, and stack. Top with sliced almonds and a drizzle of honey.
💭 Expert Tips for the Best Crêpe Cake
🔹 Use cold-pressed beetroot juice for the brightest pink.
🔹 Let batter rest – Prevents rubbery crêpes.
🔹 Keep pan at medium heat – No burnt edges!
🔹 Chill before slicing – Ensures neat layers.
Storage
To store your Crèpe Cake, let it cool completely in the fridge first. Then, cover it with plastic wrap or place it in an airtight container to keep it fresh. This way, you can enjoy it for up to 3-4 days!
❓FAQs
To prevent your crepe cake from falling apart, ensure each crepe is fully cooled before layering. Use a thick filling, such as whipped cream, pastry cream, or ganache, to help hold the layers together. Chill the cake for at least 2-3 hours before serving to set the structure
Yes, you can! Crepe cakes taste better when made ahead because the flavours meld together. Assemble the cake, cover it tightly, and refrigerate for up to 24 hours before serving
Popular fillings include whipped cream, pastry cream, chocolate ganache, or fruit preserves. For a lighter option, try mascarpone or yoghurt-based fillings. Pair with fresh fruit or flavoured syrups for extra taste.
This Berry & Cream Crêpe Cake is a showstopper that’s easier than it looks! Perfect for special occasions or when you want a light, elegant dessert.
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Crèpes Cake
Equipment
- Cake stand or plate
- Blender, food processor, or hand mixer
- Non-stick pan (9 inches or about 23 cm for cooking crêpes)
- Thin-edged spatula (for flipping the crêpes)
Ingredients
Crêpes
- 600 ml milk
- 100 ml beetroot juice
- 350 g all-purpose flour
- 100 g melted butter
- 3 eggs
- 2 tablespoon granulated sugar
- A pinch of salt
- 2 teaspoon vanilla essence
Cream Cheese Filling
- 500 g mascarpone or soft cheese
- 250 ml double cream (heavy cream in the US)
- 150 g icing sugar
Instructions
- Crêpes: Crack eggs (2) into a tall bowl. Add 2 tablespoon sugar, a pinch of salt, and 2 teaspoon vanilla essence. Mix well until the sugar has dissolved.
- Gradually add 350 g flour (about 2 ¾ cups) while mixing, followed by the 600 ml milk (2 ½ cups) and 100 ml beetroot juice (½ cup). Stir until a smooth batter forms. Let the batter rest for 10-15 minutes to allow the ingredients to combine properly.
- Heat a non-stick 9-inch pan (23 cm) over medium heat. For the first crêpe, add a splash of oil. Pour approximately ¾ ladle of batter into the pan, swirling to spread it evenly.
- Cook the crêpe for about 30 seconds per side, flipping with a thin spatula when the edges lift easily. Repeat until the batter is used up, stacking the crêpes as you go.
- Cream Cheese Filling: In a bowl, combine 500 g mascarpone or soft cheese (2 cups), 250 ml double cream (1 cup), and 150 g icing sugar (1 ¼ cups). Use a stand or hand mixer to whip the mixture for about 3-4 minutes, until stiff peaks form and the filling becomes smooth and creamy.
- Assembling the Cake: Place the first crêpe on your cake plate or stand. Spread a layer of cream cheese filling over the crêpe. Add the next crêpe and repeat the process until you've stacked 12-15 layers of crêpes and cream.
- Once all the layers are assembled, drizzle the top with my silky 3-ingredient chocolate ganache and with homemade berry sauce that pairs perfectly with the cream cheese filling. Finish with a few fresh mint leaves for a pop of colour.
- Refrigerate the cake for at least 3 hours to let the layers set before serving.
Notes
- Make sure your crepe batter is smooth and lump-free for even, thin crepes.
- Let the batter rest for at least 30 minutes to ensure tender crepes.
- Use a non-stick pan and keep the heat consistent for perfectly cooked crepes.
- Stack crepes with filling evenly to create a balanced cake.
- Chill the cake for a few hours before serving to let it set and make slicing easier.
- Be patient—layering takes time, but the result is worth it!
Claudia Ciorteanu says
My family loved this!
ciondolo con foto nascosta says
Your article helped me a lot, is there any more related content? Thanks!