There’s something oddly satisfying about making a dessert that looks way fancier than it actually is. This crêpe layered cake is one of those “people think you worked all day, but you didn’t” recipes — my favorite kind, honestly. I first made this on a lazy afternoon when I wanted cake but didn’t want to deal with ovens, timers, or that one pan that always sticks no matter how much butter you use. Enter: soft crêpes, stacked like a little edible skyscraper, and suddenly I felt very accomplished.
What makes this cake extra special is the filling situation. Instead of one predictable layer, I went a little rogue — alternating silky vanilla custard with thickened sweet milk made using cottage cheese. I know, cottage cheese in dessert sounds suspicious at first (I raised an eyebrow too), but trust me, once it’s blended and sweetened, it turns creamy, rich, and low-key addictive. It’s like the comfort of milk sweets we grew up with, but dressed up in a French crêpe outfit. Best of both worlds, if you ask me.
This is also the kind of dessert that feels personal. Every layer is hand-made, one crêpe at a time, which somehow makes the whole thing feel slower and calmer — almost therapeutic. I won’t lie, by the third crêpe I was questioning my life choices, but once you start stacking and see it come together, it’s oddly rewarding. Plus, you can totally sneak tastes of the custard along the way (quality control, obviously).
So if you’re looking for a dessert that’s cozy but impressive, familiar yet a little different, this crêpe layered cake is it. It’s perfect for small celebrations, weekend cravings, or those days when you just want to make something with your hands and feel proud afterward. No baking drama, no fancy tools — just layers, patience, and a little sweet magic. ✨
Ingredients:
- Milk – 1 litre
- Custard powder – 100gms
- Lemon – 1
- Fresh cream – 1 small carton
- Butter
- Eggs – 3
- All purpose flour
- Cherry
Recipe:
Simmer the milk until it is almost boiling. Add a whole lemon juice into the milk and allow it to curdle while stirring consistently.
Strain the whey liquid away from the curdled milk. Add it to a blender and add fresh cream to it.
Do not blend for a long time do not let heat generate when blending. Just blend it enough to form an even mixture.
Then add a stick of room temperature butter to the blended mixture and blend it well with a hand whisk.
To prepare the crepe, beat 3 eggs add a stick of butter to it, add flour and whisk it well. Add a pinch of salt to the crepe. Add milk to the batter to make it a liquid batter consistency.
Grease a pan or a small wok. Add the batter and swirl it to create a circular shape crepe.
Also, prepare vanilla custard. Mix 100 grams of custard powder in cold milk and mix it well.
Boil 1 litre milk and add the custard mixture. Add powdered sugar to your taste. Stir it till it thickens.
Now fill layers of crepes alternatively with the cream cheese filling and the custard filling.
And just like that, you’ve got yourself a cake that feels a little extra without actually being extra. This crepe layered cake is one of those desserts that quietly steals the show — soft crepes, creamy vanilla custard, and that sweet cottage-cheese milk layer coming together in the most comforting way. It’s the kind of recipe that looks impressive on the table but still feels homemade, warm, and familiar. Honestly, the hardest part is waiting for it to chill before slicing (I’ve failed that test more than once).
What I love most is how forgiving and flexible this cake is. You don’t need perfection — slightly uneven crepes, generously spread fillings, and a bit of mess along the way are all part of the charm. Make it for a celebration, a cozy family dinner, or just because you felt like stacking something pretty today. Either way, every bite tastes like effort, care, and a little kitchen joy — and that’s always worth it. 💛