Red Velvet Crepe Cakes

Name: Red Velvet Crepe Cakes
Prep time: 1 h 15 min
Cook time: 25 min
Total time: 1 h 40 min
Yield: 2 crepe cakes (8 servings each)
Ingredients: 1 package red velvet cake mix (regular size); 2-3/4 cups whole milk; 1 cup all-purpose flour; 3 large eggs; 3 large egg yolks; 1/4 cup butter, melted; 3 teaspoons vanilla extract; FROSTING:; 2 packages (8 ounces each ) cream cheese, softened; 1-1/4 cups butter, softened; 1/2 teaspoon salt; 12 cups confectioners' sugar; 5 teaspoons vanilla extract; Fresh blueberries

TEST KITCHEN APPROVED

13 Reviews

Total Time:Prep: 1-1/4 hours Cook: 25 min.

By Taste Of Home Editorial Team

Recipe by Crystal Heaton, Alton, Utah

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 08, 2022

It's well worth the time to make this beautiful and delicious cake. Each moist layer is separated by a rich and creamy filling. Treat your family on special occasions with this cake. —Crystal Heaton, Alton, Utah

TEST KITCHEN APPROVED

Red Velvet Crepe Cakes

13 Reviews Add your review

Yield:2 crepe cakes (8 servings each)

Prep:1 hour 15 min

Cook:25 min

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Ingredients

1 package red velvet cake mix (regular size)
2-3/4 cups whole milk
1 cup all-purpose flour
3 large eggs
3 large egg yolks
1/4 cup butter, melted
3 teaspoons vanilla extract
frosting:

2 packages (8 ounces each ) cream cheese, softened
1-1/4 cups butter, softened
1/2 teaspoon salt
12 cups confectioners' sugar
5 teaspoons vanilla extract
Fresh blueberries

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Directions

1
In a large bowl, combine the cake mix, milk, flour, eggs, egg yolks, butter and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

2
Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
3
For frosting, in a large bowl, beat the cream cheese, butter and salt until fluffy. Add confectioners' sugar and vanilla; beat until smooth.
4
To assemble two crepe cakes, place one crepe on each of two cake plates. Spread each with one rounded tablespoon frosting to within 1/2 in. of edges. Repeat layers until all crepes are used. Spread remaining frosting over tops and sides of crepe cakes. Garnish with blueberries.