This Dulce de Leche Crepe Cake is creamy and flavorful… each bite is a real delight!!! The perfect dessert when you want something unique and decadent. Perfect dessert for birthdays, anniversaries, or any celebration! A showstopping cake for sure.
This decadent dessert was inspired by the classic French Mille Crêpes Cake, which is nothing more than layers of paper thin crepes, each separated with French pastry cream, or in this case Dulce de Leche. Perhaps you’ve seen these cakes before as they’ve been made famous by a renowned bakery in NY.
Crepes are so versatile! You can fill them up with, veggies, meats, eggs etc. to make them savory. On the other hand, you can also use sweet fillings like lemon curd, chocolate-hazelnut spread, fruit, or jams. Given how much I love making crepes, both savory and sweet, I wanted to give this cake a try and what better idea than to fill it with my beloved Dulce de Leche.
This cake takes time and patience, but once you get the technique of swirling the batter in the skillet, making this cake is a breeze. To assemble the cake, you’ll need 18 to 20 crepes. When making the crepes measure out the batter in a small measuring cup (I used ¼ cup), this will help ensure every crêpe is the same size and thickness.
I suggest making the crepes one day and then assembling the cake the next. make sure to let it chill until the filling is firm and set, at least 2 hours before serving. But if you have the time refrigerate overnight up to 3 days – In fact, crepe cakes are often better that way!
This Dulce de Leche buttercream is so darn good that I would seriously eat it by the spoon, and the addition of La Lechera’s Dulce de Leche makes it even better . I use it in many of my desserts because of its rich, creamy texture. My obsession with Dulce de Leche comes from my childhood; every Friday a man stood at the entrance of my elementary school to sell wafers with Dulce de Leche. That was my favorite part of the week.
This Dulce de Leche Crepe Cake is dense, creamy, moist and flavorful… each bite is a real delight!!! The perfect dessert when you want something unique and decadent.
📱When you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!
Dulce de Leche Crepe Cake
For the Crepes (make 18-20 crepes)
- 4 eggs
- 1 1/2 cup milk
- 1 cup water
- 2 cup flour
- 6 tablespoons melted butter + more to for coating the pan
- 5 tablespoons sugar
- 1 tablespoon vanilla extract
Dulce de Leche Buttercream
- 1 cup unsalted butter softened (2 sticks)
- A pinch of salt
- 3 cups confectioners' sugar, sifted
- 1 cup Dulce de Leche La Lechera
- 1 teaspoon vanilla extract
- 3 tablespoons heavy whipping cream
- 1 can (13.4 oz) Dulce de Leche La Lechera for filling
- 1 cup sliced almonds (optional)
- Combine all of the ingredients in a blender or a food processor and process until well combined. Place the crepe batter in the refrigerator for 20 – 30 minutes.
- Brush a 9-inch skillet with melted butter and place over medium heat. When the butter is hot pour 1/4 cup of batter into the center of the skillet and swirl until the bottom of the skillet is coated with a thin layer of batter. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to a plate.
- Repeat process until all crepe batter is gone. Allow the crepes to cool completely.
Dulce de Leche Buttercream:
- In a large mixing bowl of an electric mixer cream butter until fluffy, about 5 -8 minutes. Add in salt. Slowly add in confectioners' sugar and continue creaming until well blended.
- Add Dulce de Leche La Lechera, vanilla, and 3 tablespoons of heavy cream. Blend on low speed until moistened. If necessary, add 1 more tablespoon of heavy cream until you reach the desired consistency. Continue beating at high speed until frosting is smooth and fluffy.
- Lay 1 crepe on a cake plate. Place 1 tablespoon of Dulce de Leche buttercream in the center of the crepe. Use a knife to spread this cream thinly across the crepe. Top with another crepe. Spread a thin layer of Dulce de Leche La Lechera. Cover with another crepe and repeat, alternating between buttercream and Dulce de Leche, to make a stack, ending with Dulce de Leche buttercream. Refrigerate for at least 2 hours.
- Before serving, sprinkle the top with sliced almonds, if desired.
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Disclosure: I was a member of the La Lechera Team and helped spread the word about La Lechera. As a team member, I received product and incentives in exchange for participating in brand related activities and spreading the word about La Lechera.