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Dulce de Leche Crepe Cake | Mommy's Home Cooking

Eggless Dulce de Leche Crepe Cake

This Eggless Dulce de Leche Crepe Cake is a showstopping dessert for sure! Each bite is a real delight and its creamy and flavorful filling makes it unique and decadent. 
Course Dessert
Cuisine American
Keyword cake, crepe, dulce de leche, eggfree, Eggless
Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 20 minutes
Total Time 50 minutes
Servings 12 servings
Calories 522kcal


3 batches of Eggless Crepes from this recipe (20 - 25 crepes)

    Dulce de Leche Buttercream:

    • 1 cup (230 gr) unsalted butter, softened (2 sticks)
    • 1/4 teaspoon salt
    • 3 cups (360 gr) confectioners' sugar, sifted
    • 1 cup Dulce de Leche
    • 1 teaspoon (5 ml) vanilla extract
    • 3 tablespoons (45 ml) heavy whipping cream

    To Assemble and Decorate (optional)

    • 1 can (13.4 oz) Dulce de Leche La Lechera for filling
    • 1 cup sliced almonds (optional)


    Eggless Crepes:

    Dulce de Leche Buttercream:

    • In a large mixing bowl of an electric mixer cream butter until fluffy, about 5 -8 minutes. Add in salt. Add 1 cup of confectioners' sugar; beat until well combine.
    • Slowly add in the remaining 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. Add 1/4 cup of Dulce de Leche buttercream in the center of the crepe. Use a knife to spread this cream thinly across the crepe; leaving outer 1/2 inch. Top with another crepe. Spread a thin layer of Dulce de Leche La Lechera (this is optional). Cover with another crepe and repeat, alternating between buttercream and Dulce de Leche, to make a stack, ending with Dulce de Leche buttercream. NOTE: If you don't want to alternate with Dulce de leche simply use buttercream.
    • Loosely cover it and refrigerate for at least 2 hours, overnight is better.
    • Before serving, sprinkle the top with sliced almonds, if desired.


    STORE: Store leftover cake in an airtight container in the refrigerator for up to 3 days.
    FREEZE: You can make the crepe layers well in advance. Crepes can be stored and frozen for up to 2 months. To freeze, just stack them between layers of wax or parchment paper and wrap them tightly with plastics. When you are ready to assemble the cake, just thaw the crepes and built the cake with your favorite filling.
    If you find difficult spreading the Dulce de Leche La Lechera over the crepes just put it in a microwave-safe bowl and microwave for 10 seconds to loosen it up, then stir.
    More Eggless Cake Suggestions:
    Please, if you’re going to make this recipe read the whole post content to get lots of tips, tricks, and variations. 
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    Please note that nutritional information is a rough estimate and it can vary depending on the products used.


    Calories: 522kcal | Carbohydrates: 55g | Protein: 7g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 118mg | Sodium: 89mg | Potassium: 171mg | Fiber: 2g | Sugar: 36g | Vitamin A: 830IU | Calcium: 86mg | Iron: 1.7mg