Chocolate Caramel Crepe Cake

Holy crepe! Dreams do come true with this chocolate, caramel crepe cake.


  • Chocolate cake:
  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/2 cup cocoa powder
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 1 1/2 cups water
  • 3/4 cup canola oil
  • 2 teaspoons vanilla extract
  • Chocolate frosting:
  • 1 1/2 cups butter, softened
  • 5 cups powdered sugar, sifted
  • 1 cup cocoa powder, sifted
  • 1/2 cup milk
  • 2 teaspoons vanilla extract
  • Crepes:
  • 5 cups all-purpose flour
  • 10 eggs
  • 2 1/2 cups milk
  • 2 1/2 cups water
  • 1/2 cup unsalted butter, melted
  • Caramel sauce:
  • 2 cups sugar
  • 1/2 cup water
  • 1 cup heavy cream, heated
  • 4 tablespoons butter


  1. For the chocolate cake: Preheat oven to 350 degrees. In a medium bowl, combine all the dry ingredients. In a separate bowl, whisk together all the wet ingredients. Add the wet ingredients into the dry ingredients a bit at a time, whisking slowly in between. Be careful not to over mix.
  2. Transfer the batter into 3 greased 9-inch round baking pans. Make sure that each pan gets the same amount of batter. Bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely, and trim the tops to make a flat surface.
  3. For the chocolate frosting: In a a stand mixer, beat butter on high for approximately 3 minutes, or until it has turned pale in color and is very smooth. Add half of the powdered sugar and cocoa powder and mix until incorporated. Add the remaining sugar and cocoa powder and beat on high. Add the milk and vanilla extract. Mix until well combined and set aside.
  4. For the crepes: Whisk the eggs and flour in a mixing bowl until well incorporated. Mix in the the milk and water. Add the butter and beat until the mixture is completely smooth.
  5. Heat a lightly oiled 9-inch crepe pan. Pour in approximately 3 tablespoons of batter, and tilt the pan so the entire surface is coated. Let cook for approximately 2 minutes, flip and cook the other side for 2 minutes. Repeat this until you have made 30 crepes.
  6. For the caramel sauce: Combine sugar and water in a small saucepan until it has the consistency of wet sand. Heat on medium-high for approximately 15 minutes, or until it has reached a caramel color. Carefully add the heated cream, whisking quickly to prevent overflow. Simmer for 2 minutes and take off heat. Whisk in butter and allow to cool to room temperature.
  7. Assembly: Place a cake round on a cake stand and coat the top with a thin layer of caramel sauce. Place a crepe on top of that and coat with a thin layer of sauce. Repeat this step 15 times, and carefully trim any crepe edges sticking out. Repeat this process with another cake layer on another cake stand. Once both cakes have been layered with 15 crepes, stack one on top of the other, and top them with the remaining cake layer.
  8. Allow to cool for about 15 minutes so the caramel can solidify. Apply a crumb coat of frosting, and let cool an additional 15 minutes. Apply another coat of frosting to the cake and smooth out to get a clean appearance. Drizzle the remaining caramel on top and create a design of your choosing.