Creamy Pancake Cake Recipe

Meet your new show-stopping dessert: the Creamy Pancake Cake. Imagine delicate, buttery crepes layered with fluffy vanilla cream and a seductive strawberry swirl, all crowned with crispy crepe ruffles and a snowy sprinkle of powdered sugar. It’s the kind of treat that instantly turns brunch or any dinner party into a celebration—part comfort food, part edible art. Every slice reveals beautiful striations of cream, strawberry, and melt-in-your-mouth crepe, making this a delight for both eyes and taste buds.

this Recipe

Ingredients You’ll Need

The ingredient list for Creamy Pancake Cake is refreshingly simple, yet each component brings something special—whether it’s flavor, structure, or that extra hint of luxury. Let’s dive into what you’ll need and why every single element matters for this elegant dessert.

• All-purpose flour: Forms the foundation for tender, flexible crepes.
• Large eggs: Add richness and help bind the batter so crepes hold together beautifully.
• Whole milk: Provides moisture and creates that signature silky crepe texture.
• Melted butter: Infuses each crepe with buttery flavor and prevents sticking.
• Sugar: Just a touch for subtle sweetness in the crepes themselves.
• Vanilla extract: Lends warmth and depth to both crepe and cream layers.
• Pinch of salt: Balances all the sweet flavors and rounds out the taste.
• Butter or oil (for pan): Ensures perfect, golden crepes every time.
• Heavy whipping cream: Whips up light and billowy for dreamy layers of filling.
• Mascarpone cheese: Adds creamy, rich body and Italian flair to the filling.
• Powdered sugar: Sweetens and stabilizes the cream, and adds a pretty dusting on top.
• Strawberry jam or compote (optional): For a sweet, tangy swirl that bursts with berry flavor.
• Crispy crepe ruffles (from extra crepe): Create stunning height and crunch to garnish the finished cake.

How to Make Creamy Pancake Cake

Step 1: Whisk and Chill the Crepe Batter

Begin by whisking together the flour, eggs, milk, melted butter, sugar, vanilla extract, and a pinch of salt in a large bowl. You want your batter to be perfectly smooth—no lumps! Once combined, let it rest in the refrigerator for at least 30 minutes. This crucial resting period helps the flour fully hydrate and relaxes the gluten, ensuring ultra-tender, delicate crepes for your Creamy Pancake Cake.

Step 2: Cook Crepes Until Golden

Heat up a non-stick skillet over medium heat and lightly brush it with butter or oil. Pour in just enough batter to thinly coat the pan, swirling to cover the surface. Cook each crepe for about 1–2 minutes per side, flipping when the underside turns lightly golden and the edges look set. Repeat until you’ve created a lovely stack (about 12–14 crepes), letting each one cool on a plate as you go. Save one for that gorgeous ruffled topping!

Step 3: Whip Up the Vanilla Cream Filling

While your crepes cool, whip the heavy cream to soft peaks in one bowl—this means the cream should hold its shape, but still look pillowy. In a separate bowl, blend the mascarpone, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream, being careful not to deflate it. The result is a lusciously silky filling with just the right balance of sweetness and richness.

Step 4: Assemble the Creamy Pancake Cake

It’s showtime! Place your first crepe on a serving plate. Smooth on a thin layer of vanilla cream, then drizzle or dot with a swirl of strawberry jam or compote. Continue layering crepe-cream-strawberry until you’ve used all your crepes, finishing with a plain crepe on top. The strawberry swirl not only adds flavor but gives you those beautiful, jewel-toned layers inside each slice.

Step 5: Finish with Crepe Ruffles and Powdered Sugar

To turn your cake into a true centerpiece, take an extra crepe, fold, and either pan-fry or bake until crisp, then artistically arrange it into ruffles atop the cake. Shower everything with a dusting of powdered sugar for that snowy, patisserie-worthy finish. Before serving, let your Creamy Pancake Cake chill for at least one hour—this ensures clean, stunning slices.

How to Serve Creamy Pancake Cake

Garnishes

For a dazzling finish, always top your Creamy Pancake Cake with an extra flourish. Those crispy crepe ruffles provide a whimsical, elegant crunch—try curling and stacking them for height. A final snowfall of powdered sugar not only looks dreamy but also adds subtle sweetness right before the cake hits the table.

Side Dishes

Serve this cake as the grand finale to brunch or a lovely dinner with light, complementary sides. A bowl of fresh berries, a scoop of vanilla bean ice cream, or even just a cup of hot coffee or tea pairs perfectly by balancing the creamy, rich flavors with freshness or warmth.

Creative Ways to Present

Bring out your inner pastry artist when it comes to presenting! Try stacking mini versions of the Creamy Pancake Cake for individual servings, or use a ring mold for a tidy, tall edge. Decorate the plate with extra strawberry sauce, fresh mint leaves, or edible flowers for wow factor that’ll have everyone reaching for their phones before their forks.

Make Ahead and Storage

Storing Leftovers

Wrap any leftovers in plastic wrap or store in an airtight container in the fridge. The Creamy Pancake Cake keeps beautifully for up to three days, and the flavors continue to meld and deepen as it rests, making tomorrow’s slice just as irresistible as the first.

Freezing

While best enjoyed fresh, you can freeze the assembled (but ungarnished) cake for up to one month. Slice and separate layers with parchment for easy thawing. Let the cake come to fridge temperature overnight, then add those crisp ruffle and powdered sugar garnishes just before serving for best texture.

Reheating

No need to reheat—this is a chilled dessert! Simply slice straight from the fridge. On the rare chance you want a warm crepe bite, microwave a portion gently for a few seconds, but know that the cream will soften and the layers may shift.

FAQs

Can I use store-bought crepes instead of homemade?

Yes, you can absolutely use high-quality store-bought crepes to save time, but making your own gives the Creamy Pancake Cake that extra freshness, tenderness, and rich flavor that’s hard to beat.

What’s the best way to get neat layers?

Patience is key! Spread the vanilla cream and strawberry swirl evenly, and gently press each crepe layer to help eliminate air pockets. Chilling before slicing makes the layers set for those sharp, Instagram-worthy stripes.

Can I use other fruit besides strawberry?

Definitely! Swap in raspberry, blueberry, or even apricot jam for the swirl, or try fresh fruit compotes depending on your seasonal favorites and what’s on hand.

Is there a dairy-free version?

You can try using coconut cream instead of heavy cream and a dairy-free cream cheese in place of mascarpone. The result will be a little different, but you’ll still achieve a lovely, creamy texture for your cake.

How far ahead can I make this cake?

Creamy Pancake Cake is even better when it has time to chill. You can fully assemble and refrigerate it up to 24 hours in advance; just wait to add the crisp crepe ruffles and powdered sugar so they stay fresh and crunchy.

Final Thoughts

If you’re searching for a dessert that’s dramatic, fun, and unbelievably delicious, Creamy Pancake Cake is your answer. Every creamy, fruity, and feather-light layer just begs you to grab a fork and share with someone special. Give this recipe a try—you’ll have a masterpiece your friends will be talking about for ages!

Print