Dulce de Leche Crepe Cake Recipe

This Dulce de Leche Crepe Cake recipe is a decadent and creamy recipe, which is made with chocolate crepes and dulce de leche. It’s a truly show-stopping dessert, ready in about 2 hours (including cooling and chilling).

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Dulce de Leche Crepe Cake Ingredients

For a truly show-stopping dessert.

For the Chocolate Crepes:

• 1 ¼ cups whole milk
• 4 large eggs
• 1 ¼ cups all-purpose flour
• ¼ cup unsweetened cocoa powder (Dutch-process preferred)
• ¼ cup granulated sugar
• ¾ teaspoon vanilla extract
• ⅛ teaspoon kosher salt
• Unsalted butter, melted, for brushing the pan

For the Dulce de Leche Filling & Topping:

• 2 sticks (1 cup) unsalted butter, softened
• 2 ¾ cups plus 1 tablespoon confectioners’ sugar, divided
• 1 cup dulce de leche (from a jar or can)
• 1 cup heavy cream
• Extra dulce de leche, for drizzling

How To Make Dulce de Leche Crepe Cake

Layering up perfection.

1. Make the Crepe Batter: Combine the milk, eggs, flour, cocoa powder, granulated sugar, vanilla, and salt in a blender. Process until the batter is completely smooth.
2. Rest the Batter: Refrigerate the batter for at least 30 minutes to allow the flour to hydrate.
3. Cook the Crepes: Lightly brush a 10-inch nonstick skillet with melted butter and heat over medium heat. Pour a scant ¼ cup of batter into the center and immediately swirl the pan to create a thin, even layer.
4. Flip and Stack: Cook for about 30 seconds, until the top looks set. Carefully flip the crepe and cook for another 20 seconds. Slide the finished crepe onto a plate. Repeat with the remaining batter, stacking the crepes as you go. Let the stack cool completely.
5. Whip the Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed until light and fluffy. Reduce the speed and add 2 ¾ cups of the confectioners’ sugar in two batches, beating until smooth after each. Add the 1 cup of dulce de leche and beat until fully combined and creamy.
6. Assemble the Cake: Place one cooled crepe on your serving platter or cake stand. Spread a thin, even layer (about a scant ¼ cup) of the dulce de leche filling over it. Place another crepe on top and repeat the process, layering crepes and filling until you run out. End with a plain crepe on top.
7. Prepare the Topping and Serve: Just before serving, beat the heavy cream and the remaining 1 tablespoon of confectioners’ sugar in a clean mixer bowl with the whisk attachment until stiff peaks form.
8. Decorate: Spread this whipped cream over the top layer of the cake. Drizzle with extra dulce de leche and serve immediately for the best texture.

Recipe Tips

• Why do I have to rest the crepe batter? This is the most important step for perfect crepes! Letting the batter rest for 30 minutes allows the flour to fully absorb the liquid and lets the gluten relax, resulting in a much more tender, delicate crepe.
• How do I get perfectly thin, even crepes? The key is to use a scant ¼ cup of batter and to swirl the pan immediately. Pour the batter in the center and quickly tilt and rotate the pan to spread the batter as thinly as possible before it sets.
• How do I keep my crepe cake from being too rich? The secret is very thin layers of filling. You are not frosting a cake; you are just “gluing” the layers. A thin, even spread of the dulce de leche buttercream is all you need.
• Can I make this ahead of time? Yes. You can make the stack of crepes a day or two in advance. Let them cool, then wrap the entire stack tightly in plastic wrap and refrigerate. You can also fully assemble the cake (without the whipped cream topping) and chill it overnight. Add the whipped cream and drizzle just before serving.

What To Serve With Dulce de Leche Crepe Cake

This is an incredibly rich and decadent dessert that needs very little accompaniment.

• A hot cup of strong black coffee or an espresso
• A cold glass of milk
• A dusting of cocoa powder
• A few fresh raspberries or sliced bananas

How To Store Dulce de Leche Crepe Cake

• Refrigerate: This cake must be stored in the refrigerator due to the butter and cream filling. Cover it in a cake dome or wrap it gently with plastic wrap. It’s best eaten within 2-3 days, as the crepes will soften over time.
• Freeze: Freezing is not recommended, as the texture of the crepes and the buttercream will be compromised.

Dulce de Leche Crepe Cake Nutrition Facts

(Per serving, assuming 12 slices)

• Calories: ~520 kcal
• Total Fat: 33g
• Saturated Fat: 20g
• Cholesterol: 135mg
• Sodium: 120mg
• Total Carbohydrate: 51g
• Dietary Fiber: 2g
• Sugars: 38g
• Protein: 7g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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