This pumpkin crepe cake is beautifully layered with alternating layers of thin pumpkin crepes and cinnamon spiced whipped cream. It's the perfect elegant Fall dessert!
I'm so incredibly excited about this one, guys!! Everyone's knee deep in pumpkin recipes right now so I had to throw another one in the mix. This pumpkin crepe cake is seriously one of the best things I've made this season! Yes, it does take forever making all those crepes. Yes, multiple layers means high probability of messing up a layer and you won't know how it looks until you cut into it. Yes, it tastes freaking amazing and you should make it ASAP!!
The very first time I made a mille crepe cake was this matcha strawberry one. It tasted great but definitely had some character flaws. I think I figured it out this time.
What is a mille crepe cake?
Mille crepe cakes are cakes created by stacking alternating layers of thin, circular crepes with thin layers of filling, usually whipped cream.
They don't actually have a million layers as the name suggests. More like the random number of 16 layers, in this case. I was aiming for 20 but life happens... I'm pretty sure I lost two because they were too ugly or too small and lost another two for "taste testing" purposes.
The good news is that it doesn't really matter. The shorter the cake, the more stable it is. Even with less than 20 layers, this cake looks beautiful and very impressive with not too much effort.
If making layer cakes stresses you out like it does to me, crepe cakes allow much more leeway for mistakes. I find that crepe cakes can look very rustic and whimsical when they're not "perfect" and no one will even know if it wasn't intentional!
How to make the best pumpkin crepe cake
The key to a great crepe cake is making thinner crepes but more of them. This way, they cook faster and you get more layers to work with.
Spreading an even, generous layer of whipped cream between each layer creates more separation between each individual crepe. This time, I pressed down on the whole cake to push out excess air bubbles, smooth out the whipped cream layer, and to ensure great crepe-to-cream contact (this is very scientific stuff here, people).
Wrap the crepe cake firmly with plastic wrap and let it chill and "mature" in the fridge overnight before cutting into it. This prevents the crepe layers from sliding around when you stick a fork into it all comes together into one beautiful cake slice.
Last of all, be patient! Crepe cakes can be tedious and take a long time but they can look amazing if you don't rush through the process.
Other Fall dessert recipes
- Spiced Apple Cake with Salted Maple Caramel
- Chai Spice Cupcakes
- Apple Frangipane Tart
- Earl Grey Almond Croissants
Not what you were looking for? See the rest of my recipes!