Mango Crepe Cake Recipe

This mango layer crepe cake (aka Mille crepe cake) is a deliciously upgraded version of simple French crepes. Layered and decorated with honey mango, the cake is full of memories and emotions. It is like sunshine on the table.

If you are a crepe lover, you have probably tried crepes in different ways: folded into halves, triangles, or rolled into a log with the hidden creamy center. But have you ever tried a crepe layer cake?

If you are a party planner or a food enthusiast who plans a crepe party, one day, you will want to amaze your guests with a deliciously sophisticated crepe dessert, which is a crepe cake.

Crepe cake recipe

I have been in love with the idea of making a crepe cake since I perfected French crepes making.

Over time, I tested different cream and fruit variations, different approaches to stack crepes (with and without mold). I even tried to layer crepes as they are and those cut perfectly, with the neat edges.

I suggest cutting crepes to the desired size, using a plate or a cake ring. And I also recommend using a mousse cake mold/ring to stack crepes. You will end up with a beautiful cake where each crepe is neat and perfectly layered.

However, if you are in a hurry, you can stack crepes keeping their natural lacy-looking edges. If you do not have a mold, you will still succeed with this crepe cake.

Finally, I created the best mango crepe cake recipe as an inspiration from a Mille crepe dessert served in T Xuan in Paris.

It is a unique Chinese tea room in the center of Paris, founded by Yuelin Cui and Pierre-Henri Boissavy that offers a wide variety of Chinese desserts.

What is a crepe layer cake?

Crepe cake, or crepe layer cake, or also known as Mille crepe cake, is a French dessert made with crepes, whipped cream, and sometimes fruits.

The best cream for a crepe cake

The universal cream to make a Mille crepe cake is whipped cream. You can make it at home or use a store-bought one, but the homemade version tastes so much better!

Make sure to whip the cream until stiff peaks to prevent crepes from slipping and sliding while stacking them.

It is also a good idea to add a whipped cream stabilizer while making homemade whipped cream. Use one package (0.35 oz/10 g) to whip one cup of cold whipping cream.

Use it plain or flavor it with 1 /2 to 1 teaspoon vanilla extract and make vanilla whipped cream.

Add 1 teaspoon orange flower water and enjoy the orange-flavored whipped cream. It is the same cream I used to make Banoffee Pie Cups.

To bring a romantic touch, make rose water scented whipped cream by adding 1 teaspoon rose water.

If you serve the cake to adults, experiment with adding 1 teaspoon dark rum or fruit brandy to the cream.

Want to replace granulated white sugar with golden brown sugar? Please, go for it!

You can also try to make a crepe cake with white chocolate or milk chocolate whipped cream. They both beautifully work for this dessert.

Why you should try this recipe

1. This crepe cake recipe is easy and straightforward: make French crepes in advance and assemble the cake within one hour (chilling time is not included).
2. If you have never made a crepe birthday cake, it is your chance: this best crepe cake makes a great alternative to a birthday cake.
3. Crepe cake is another option to serve at a crepe party.
4. This crepe dessert is a delicious creation for crepe lovers when simple crepes are upgraded into a stunning dessert.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Crepes: make thin crepes by following the recipe for French crepes. The thinner crepes, the more beautiful cake it is. If you get/have "thick" crepes, you will want to use fewer crepes than recommended in the recipe below.

Whipping cream: use whipping cream with at least 35% fat. To stabilize it, use a whipped cream stabilizer; although, it is optional.

Sugar: use granulated white sugar or replace it with golden brown sugar.

Mango: honey mangoes are the best to make this mango crepe cake since they have a very small seed. It means that this type of mango has a high flesh to seed ratio. Also, use other seasonal mango varieties available in your area.

Flaked almonds: use store-bought toasted flaked almonds or toast nuts yourself at 300 F/150 C for 10 to 15 minutes.

Lime: use organic untreated lime and make fresh zest using a zester grater.

How to make crepe cake

Follow the recipe for French crepes and make thin crepes. Let them cool. Then use a plate and cut crepes to the size of 7-inch/18 cm (photo 1).

To make the whipped cream, beat 1 ⅔ cups + 1 tablespoon (400 g) cold whipping cream with 2 ⅔ tablespoons (40 g) granulated sugar using an electric mixer until stiff peaks (photo 2).

Slice up mangoes into thin slices.

To assemble the cake, adjust a mousse cake mold to the same diameter as crepes, place it on a serving platter, and line the mold with acetate cake collar.

Place the first crepe in the mold, spread a thin layer of the whipped cream, and place another crepe. Spread another layer of the cream, place another crepe, and cover with the cream again.

Arrange mango slices over the entire surface of the crepe (photo 3). Repeat these steps with all 12 crepes to mount the cake, adding mango slices for every three crepes.

Finish with the last crepe, cover the mold with plastic film, and refrigerate for 1 to 2 hours.

To decorate the cake, whip ⅓ cup + 1 ½ tablespoons (100 g) whipping cream and ⅔ tablespoon (10 g) sugar until soft peaks. Take the cake out of the fridge, remove the mold and acetate film. Garnish top of the cake with the whipped cream, making waves with a rubber spatula.

Sprinkle sides of the cake with toasted flaked almonds.

Slice up the remaining mangoes into very thin slices using a mandoline slicer (the thinner slice, the easier to curl). Use a sharp knife to cut each oval slice into two long slices.

Twist mango slices into spirals and arrange them over the top of the cake. Using a zester grater, make fresh lime zest and sprinkle it over mango curls (photo 4). 

Expert tips

1. Be sure to make firm whipped cream to spread it between crepes: it secures crepes from slipping and sliding when you unmold the cake.
2. To decorate the cake, whip the cream until firm and pipe it over the top of the cake in the way you desire.
3. If you do not have a mandoline slicer, carve off the mango's cheek, place it with the flat side on a flat surface, and peel off the skin with a vegetable peeler. Use a sharp knife to cut very thin slices, then cut each slice into two. To decorate the top of the cake, twist each slice into a spiral.
4. Make a mango pure using a food processor and then a fine-mesh sieve and pour it over each slice while serving (it is optional).

Frequently asked questions

Love crepes? Try these next!

• French Chocolate Crepes
• Vanilla Baby Dutch Pancake
• Beggar's Purses With Caramelized Apples
• Browse all the Crepe and Pancake Recipes

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.