Dulce de Leche Crepe Cake Recipe

Imagine unveiling the Dulce de Leche Crepe Cake at your next celebration—a mesmerizing dessert that looks like a Parisian masterpiece, yet requires zero oven time. This stunner stacks whisper-thin crepes with dreamy whipped cream and luscious dulce de leche, then crowns the whole affair with clouds of vanilla. Every forkful is rich and cloudlike, balancing caramel sweetness with a delicate bite. Whether you’re making it for a birthday, a weekend treat, or impressing your friends at dinner, this Dulce de Leche Crepe Cake is the kind of showstopper you’ll want on repeat.

Ingredients You’ll Need

You won’t believe how a handful of simple, thoughtful ingredients transform into such an unforgettable treat! Every component is key—from the crepes’ subtle sweetness to the rich, silky filling—lending texture, color, and irresistible flavor to your Dulce de Leche Crepe Cake.

• All-purpose flour: The foundation for crepes; gives a tender structure while still keeping things light and airy.
• Granulated sugar: Just two tablespoons sweeten the crepes without overpowering that gorgeous caramel center.
• Salt: Brings out every flavor and balances out the sweetness in each layer.
• Eggs: Crucial for crepe texture—make the batter silky and ensure your crepes are pliable and soft.
• Whole milk: Adds richness and the ideal amount of moisture for spreading super-thin crepes.
• Vanilla extract: Infuses both crepe and cream filling with cozy warmth.
• Melted butter: Lends richness to the crepe batter and guarantees golden, nonstick crepes every time.
• Heavy whipping cream: Whips into soft, cloudlike peaks to be folded with dulce de leche for a gloriously smooth filling.
• Dulce de leche: The star! Think creamy, spreadable caramel that’s decadently thick and deeply flavored.
• Mascarpone cheese (optional): Adds body and a touch of tang to the cream filling—definitely worth it for extra richness.
• Whipped cream (for topping): Fluffy rosettes crown the cake with a final flourish.
• Cocoa powder: Just a dusting brings elegance and a gentle, chocolatey bitterness to the finished cake.
• Extra dulce de leche (for drizzling): Take it over the top with lovely caramel ripples on every slice.

How to Make Dulce de Leche Crepe Cake

Step 1: Blend & Chill the Crepe Batter

Start by blending together your flour, sugar, salt, eggs, milk, vanilla, and melted butter until totally smooth—no lumps allowed! Pop the batter into the fridge and let it chill for at least 30 minutes. This helps the flour hydrate and gives you crepes that are supremely tender and easy to flip.

Step 2: Cook the Crepes

Heat up a nonstick skillet over medium heat and give it a quick swipe with butter. Pour in about a quarter cup of your chilled batter and swirl until the bottom of the pan is just covered. Let it cook for 1–2 minutes or until golden, then flip and repeat. Stack your crepes neatly with parchment between each one—they’ll stay soft and ready for stacking. You’ll end up with around 18–20 lovely crepes.

Step 3: Whip Up the Dulce de Leche Cream

In a chilled mixing bowl, whip your heavy cream until you see soft peaks form. Gently beat in the star of the show—dulce de leche—plus mascarpone for extra creaminess (if you like) and a spoonful of vanilla. You’re looking for a thick, airy, spoonable cloud that will hold together between each layer of your Dulce de Leche Crepe Cake.

Step 4: Assemble the Dulce de Leche Crepe Cake

Time for the dramatic layering! Place your first crepe on a serving platter or cake stand, then spread it with 2–3 tablespoons of dulce de leche cream. Repeat, layering crepe then cream, building your elegant tower all the way to the top. Chill for an hour to help the flavors meld and make slicing a breeze.

Step 5: Decorate

Go all out! Pipe or spoon whipped cream into fluffy peaks and scatter them over the cake. Add a light dusting of cocoa powder and finish with a sunburst of extra dulce de leche drizzled across the top. Your Dulce de Leche Crepe Cake is now totally irresistible and ready for the spotlight.

How to Serve Dulce de Leche Crepe Cake

Garnishes

Nothing tops a slice of this cake quite like a swirl of whipped cream and a delicate rain of cocoa powder. If you’re feeling extra, a lazy drizzle of dulce de leche makes every piece a mini masterpiece. Want more? Try a scattering of finely chopped pecans or toasted almonds for a little crunch.

Side Dishes

Because the Dulce de Leche Crepe Cake is so rich and creamy, it shines alongside fresh raspberries, strawberries, or even sliced bananas. A scoop of vanilla or cinnamon ice cream on the side adds a frosty contrast that’s simply sublime. Keep drinks simple—a cup of dark coffee or hot espresso will balance every bite.

Creative Ways to Present

Show off this cake on a cake stand, dusted and drizzled right before serving. For individual desserts, use a cookie cutter to stamp out mini crepe cakes—adorable and party-friendly. Or, present it with a small pitcher of warm dulce de leche so everyone can add their own final flourish.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any Dulce de Leche Crepe Cake left, simply cover the cake with plastic wrap or transfer slices to an airtight container. Store in the fridge for up to three days. The flavors deepen and meld beautifully—some say the cake is even better on day two!

Freezing

To freeze, wrap individual slices tightly in plastic wrap and pop them in a freezer-safe bag. You can freeze the cake for up to a month. Thaw overnight in the fridge for a glorious, creamy treat anytime you crave it.

Reheating

There’s no need to reheat, as Dulce de Leche Crepe Cake is best enjoyed chilled or at cool room temperature. If you want a touch of warmth, simply heat a spoonful of dulce de leche to drizzle over your slice right before serving.

FAQs

Can I make the crepes ahead of time?

Absolutely! You can make the crepes a day or two in advance. Stack them between pieces of parchment and refrigerate in a zip-top bag. Let them come to room temperature before assembling your cake for best results.

What’s the best way to spread the filling evenly?

A small offset spatula works wonders here, but the back of a spoon does just fine. Starting from the center, gently swirl the dulce de leche cream almost to the edge of the crepe—it doesn’t need to be perfect, as stacking flattens everything beautifully.

Can I use store-bought crepes?

If you’re in a pinch, good-quality store-bought crepes will work. Aim for ones that are thin and flexible. Just keep an eye on the sweetness, as some premade crepes are sweeter than homemade.

Is there a substitute for mascarpone in the filling?

Yes! For the filling, you can use cream cheese or simply leave out the mascarpone entirely. Without it, the filling will be a touch lighter but still delightfully rich thanks to the whipped cream and dulce de leche.

Can I flavor the cream or add other layers?

Definitely—this Dulce de Leche Crepe Cake is wonderfully adaptable. You can add sliced bananas, a sprinkle of toasted nuts, or even a streak of chocolate ganache between the layers for a twist on the classic.

Final Thoughts

Few desserts turn heads and spark joy quite like Dulce de Leche Crepe Cake. Whether for a celebration or simply to treat yourself, its rich layers and stunning looks never fail to wow. Give it a try and watch it disappear slice by glorious slice—the hardest part is resisting a second helping!

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