This mango crepe cake is made with 21 layers of thin crepes, whipped cream, and fresh mangoes in every bite. It's a labour of love but it's a cake that's sure to impress!
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Crepe cakes are a labour of love but the finished outcome is so unique and sure to impress. This mango crepe cake combines the airy and chewy texture of crepes and whipped cream with lots of fresh mangoes. It's a stunning no-bake dessert to try!
Why you'll love this recipe
- Thin and soft crepes. The homemade crepes are soft and chewy - the perfect texture! They're easy to make in just a frying pan.
- Juicy mango filling. Use the best mangoes you can find and they'll shine in this cake.
- Light and airy whipped cream. Whipped cream goes perfectly with crepes and mangoes and it has just the right amount of sweetness.
Tools
- Fine mesh sieve - You'll need this to break up any clumps of flour in your batter to ensure it's smooth and runny.
- 10" frying pan - The size of your pan will determine the size of your crepes and the size of your cake. I used a 10" frying pan to make a 7-8" cake. The larger the pan, the more batter you'll need to use and the fewer crepes the recipe will make.
- Electric hand mixer - A hand mixer helps beat the whipped cream, especially in large amounts. You could certainly do it by hand but it would take much longer and it would be an arm workout. I never do it without a hand mixer.
- Offset spatula (optional) - This is the perfect ergonomic shape for spreading whipped cream. It's optional but when you're spreading whipped cream 20+ times, it's really helpful to have.
- Piping bag (optional) - You'll need this if you want to pipe a whipped cream design on top of your crepe cake.
- Piping tip (optional) - I used an open star piping tip for the whipped cream design on top of the cake.
Ingredient notes
As always, the full recipe card with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to the recipe.
- Eggs
- Granulated sugar
- Oil - Use any light-tasting oil like canola oil, avocado oil, or grapeseed oil.
- Vanilla extract
- Milk - Use any dairy or non-dairy milk you prefer.
- All-purpose flour
- Salt
- Whipping cream - You can use whipping cream for a lighter whipped cream or heavy cream for a richer taste.
- Powdered sugar
- Mangoes - Use ripe and fresh mangoes for the best flavour. I like using Ataulfo mangoes because they're sweet, fragrant, and never stringy. I chose to slice them thinly for the filling so that it's easier to manage when slicing the cake but you can finely chop the mangoes for both the filling and the topping if you prefer.
How to make a mango crepe cake
Make the crepes
Wet ingredients - In a large mixing bowl, whisk together the eggs, sugar, oil, and vanilla extract. Add half of the milk and whisk together until combined.
Dry ingredients - Add the flour and salt and whisk until almost combined. Add the rest of the milk and continue whisking until you have a very fluid batter with some small lumps.
Strain - Push the batter through a fine mesh sieve into another large bowl to break up the lumps for a smooth, watery batter.
Heat pan - On a stovetop, preheat a pan on medium heat. Add a small amount of cooking oil and wipe away the excess with a paper towel to leave only a thin film of oil on the pan. The pan is ready to use when a drop of water in the pan sizzles away immediately.
Tip: You want the pan to be hot enough to cook the crepes quickly but not so hot that the batter instantly cooks the moment it hits the pan. This may take some finessing as all stoves are different. I found that exactly medium heat on my stove is perfect.
Tilt pan - Use a ¼ cup measuring cup or ladle to add the batter to the middle of the pan. Immediately tilt the pan around to allow the batter to coat the bottom of the pan. Replace the pan on the stove when the batter stops running.
Tip: Work quickly and swirl the pan in one smooth movement to keep the crepes round and thin. This frying pan method won't make the super thin crepes that a hot plate and crepe spreader will make but it's easy to do at home. If your pan is too hot or you use too little batter you may end up with holes in your crepes. If this happens, add a few drops of batter to the holes and adjust the heat.
Cook - Cook the crepe for about 90 seconds on one side or until the edges start to lightly brown and lift away from the pan. Gently flip the crepe with a spatula. Cook for another 30-60 seconds on the other side. Transfer the crepe to a cutting board to cool laying flat. Repeat with the rest of the batter. You should end up with about 20-24 crepes.
Make the whipped cream filling
Whip cream - In a large mixing bowl, add whipping cream, powdered sugar, and vanilla extract. Use a hand mixer fitted with a whisk attachment on medium speed to beat the cream until it becomes firm peaks.
Assemble the crepe cake
Organize - Before you begin, separate your crepes into three even stacks.
Tip: You can organize your crepes depending on the look you want. Count the total number of crepes you have and divide them accordingly. Do stacks of 3-5 crepes if you want more mango layers. Counting and organizing the crepes now just makes it easier when you're assembling the cake later.
Alternate crepes and cream - On a cake turntable (optional), lay down the first crepe. Spread an even layer of whipped cream on top of the crepe, leaving about ¼" of the outer edge empty. Place another crepe on top and repeat until you've finished the first stack of crepes.
Tip: Your whipped cream layers shouldn't be too thin or too thick. Super thin layers tend to get absorbed by the crepes over time and they won't be distinct layers. Use about 4-6 tablespoons of whipped cream for each layer.
Mango layers - On the last layer of the stack, spread an even layer of whipped cream on top. Arrange an even layer of mango slices on top of the cream. Spread a bit more whipped cream on top of the mangoes to seal. Continue with the next stack of crepes and repeat.
Topping - Transfer the remaining whipped cream to a piping bag fitted with a piping tip of your choice. Pipe a ring of whipped cream on top of the cake. Fill the middle of the ring with chopped mangoes.
Chill - Chill the mango crepe cake in the fridge for at least 1 hour to let the whipped cream set and prevent the layers from sliding around when you slice into it.
Storage
This mango crepe cake can be stored in an airtight container or covered in the fridge for up to 3 days.
Leftovers can be frozen in an airtight container for up to 1 month. Thaw at room temperature for a few hours before eating.
Frequently asked questions
Traditionally, crepes are spread on a hot plate with a wooden crepe scraper to push the batter around. You can pick up a crepe scraper (it's like a T-shaped dowel) and give it a try instead of swirling the pan.
You can control the size of your cake by changing the frying pan size you use and using more or less batter for each crepe. This recipe was created with a 10" frying pan for a 7-8" crepe cake.
Baking by weight is much more accurate than volume. When using US standard cups, ingredients like flour and sugar can easily be overpacked into the cup causing you to add too much of certain ingredients. Recipes with weight measurements are also easier to scale to smaller or bigger batches without dealing with weird fractions. To measure by weight, you simply need a kitchen scale which you can usually pick up for less than $20.
Small measurements are given in tablespoons and teaspoons because most kitchen scales are not accurate under about 10g. Tiny amounts like a ¼ teaspoon may not register accurately unless you have a drug scale. Mixing these measurements is a common practice among other recipe sites and commercial kitchens.
More crepe cake recipes to try
Recipe
Mango Crepe Cake
Equipment
- 1 offset spatula, optional
- 1 piping bag, optional
- 1 piping tip, optional
Ingredients
Crepes
- 4 large eggs
- 50 g granulated sugar
- 1 tablespoon oil
- 1 teaspoon vanilla extract
- 750 g milk, dairy or non-dairy
- 300 g all-purpose flour
- ½ teaspoon salt
Filling
- 600 g whipping cream or heavy cream
- 60 g powdered sugar
- 1 teaspoon vanilla extract
- 2 ripe mangoes, sliced thinly
Topping
- 1 ripe mango, finely diced
Instructions
Crepes
- Wet ingredients: In a large mixing bowl, whisk together the eggs, sugar, oil, and vanilla extract. Add half of the milk and whisk together until combined.
- Dry ingredients: Add the flour and salt and whisk until almost combined. Add the rest of the milk and continue whisking until you have a very fluid batter with some small lumps.
- Strain: Push the batter through a fine mesh sieve into another large bowl to break up the lumps for a smooth, watery batter.
- Heat pan: On a stovetop, preheat a pan on medium heat. Add a small amount of cooking oil and wipe away the excess with a paper towel to leave only a thin film of oil on the pan. The pan is ready to use when a drop of water in the pan sizzles away immediately.
- Tilt pan: Use a ¼ cup measuring cup or ladle to add the batter to the middle of the pan. Immediately tilt the pan around to allow the batter to coat the bottom of the pan. Replace the pan on the stove when the batter stops running.
- Cook: Cook the crepe for about 90 seconds on one side or until the edges start to lightly brown and lift from the pan. Gently flip the crepe with a spatula. Cook for another 30-60 seconds on the other side. Transfer the crepe to a cutting board to cool laying flat. Repeat with the rest of the batter. You should end up with about 22-24 crepes.
Filling
- Whip cream: In a large mixing bowl, add whipping cream, powdered sugar, and vanilla extract. Use a hand mixer fitted with a whisk attachment on medium speed to beat the cream until it becomes firm peaks.
Assemble the cake
- Organize: Before you begin, separate your crepes into three even stacks.
- Alternate crepes and cream: On a cake turntable (optional), lay down the first crepe. Spread an even layer of whipped cream on top of the crepe, leaving about ¼" of the outer edge empty. Place another crepe on top and repeat until you've finished the first stack of crepes.
- Mango layers: On the last layer of the stack, spread an even layer of whipped cream on top. Arrange an even layer of mango slices on top of the cream. Spread a bit more whipped cream on top of the mangoes to seal. Continue with the next stack of crepes and repeat.
- Topping: Transfer the remaining whipped cream to a piping bag fitted with a piping tip of your choice. Pipe a ring of whipped cream on top of the cake. Fill the middle of the ring with chopped mangoes.
- Chill: Chill the crepe cake in the fridge for at least 1 hour to let the whipped cream set and prevent the layers from sliding around when you slice into it.
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