Rose Crepe Cake

Indulge in the flavors of spring with this delightful Strawberries and Cream Rose Crepe Cake. Light, refreshing, and adorned with the elegant appearance of a blooming rose, this crepe cake is sure to steal the spotlight at any gathering. What’s even better? No oven or baking is required to create this masterpiece.

This recipe is not only stunning but also completely dairy-free, egg-free, and 100% plant-based, making it a perfect choice for those with dietary restrictions or anyone seeking a wholesome treat. As you slice into the Rose Crepe Cake, the beautiful contrast between the vibrant red crepes and the luscious white frosting is revealed, unveiling a mesmerizing pattern that is as delightful to the eyes as it is to the taste buds.

The Inspiration

The viral success of Lieblingdesserts’ chocolate version of the rose crepe cake on YouTube sparked my creativity. Upon witnessing the stunning and unconventional pattern inside the cake, I felt inspired to put my own spin on it. Embracing the spirit of spring, I set out to create a vegan crepe cake infused with the fresh flavors of strawberries and cream.

However, this rose crepe cake recipe is incredibly versatile and can be adapted to suit a variety of flavors. Whether you’re craving the tropical sweetness of mango, the rich indulgence of chocolate, the tangy zing of raspberry, the burst of blueberry goodness, or the refreshing zest of lemon, the possibilities are endless!

How to Make: 

Strawberry Crepes:

To make this rose crepe cake begin by making the crepes. Whisk together all-purpose flour, freeze-dried strawberry powder, powdered sugar, cornstarch, and salt in a large bowl. Gradually add water, soy milk, neutral-tasting oil, vanilla, and food coloring whisking until the batter is smooth and velvety.

Next, heat a non-stick skillet over medium heat and lightly brush it with oil. Pour 1/3 to 1/2 cup of batter into the pan, swirling it to evenly coat the surface. Cook the crepe for about 2 minutes, then flip and cook the other side for an additional 30 seconds. Repeat this process until all the batter is used, then cover the crepes with cling wrap and chill them in the fridge to set.

Whipped Cream:

While the crepes chill, prepare the whipped cream. Chill a large mixing bowl and whisk in the freezer for 10 minutes to ensure optimum whipping conditions. Then, whip the cream, powdered sugar, vanilla, and stabilizer (if needed) on medium-high speed until firm peaks form. Divide the whipped cream into two bowls and refrigerate until ready to assemble the cake.

Assemble Rose Crepe Cake:

Now, it’s time to assemble the show-stopping rose crepe cake. Bring half of the chilled crepes and whipped cream to your workstation. Begin by spreading a thin layer of whipped cream over each crepe.

Carefully fold the crepes almost in half, leaving a slight margin, and then spread another thin layer of whipped cream on top, leaving a slight margin near the straight side whipped cream free. Fold the rounded side of the crepe over to meet the straight side leaving a narrow border. After, spread a thin layer of whipped cream over top keeping the 1/2 inch margin whip cream free. Repeat this process until all the crepes are folded and layered with whipped cream.

Next, take one whipped cream-filled crepe and roll it up. Place it on top of a second crepe and roll the second crepe around the first, forming a spiral. Stand the crepe roll upright on a cake stand, ensuring the pretty side faces up (the side with the whipped cream-free border).

Continue folding the remaining crepes around the crepe roll, creating layers that resemble the petals of a rose. Once the cake is assembled, cover it with cling wrap and secure it with a cake ring or springform pan collar. Freeze the cake for one hour to set then place in the refrigerator.

When ready to serve sprinkle powdered sugar on top for an elegant finish. Whether enjoyed immediately or refrigerated until ready to serve, this stunning dessert promises to captivate hearts and taste buds alike.

Share Your Thoughts!

Have you tried making this Strawberries and Cream Rose Crepe Cake? We’d love to hear about your experience! Share your thoughts, feedback, or any modifications you made to the recipe. Did you try different flavors for the crepes or whipped cream? How did it turn out?

Feel free to leave your review in the comments below. Your feedback helps us improve and inspires others to give this recipe a try.

Rose Crepe Cake

Recipe by Dakota OvdanCourse: DessertDifficulty: Medium

Servings

8

servings

Prep time

2

hours 

Total time

3

hours 

10

minutes

Experience the essence of spring with our vegan strawberries and cream rose crepe cake—an elegant, dairy-free indulgence bursting with fresh flavors and mesmerizing patterns.

Ingredients

• Powdered sugar for topping

• Strawberry Crepes:

• 3 cups all-purpose flour

• 1/4 cup and 2 tbsp freeze-dried strawberry powder

• 2 tbsp cornstarch

• 6 tbsp powdered sugar

• 1 tsp salt

• 1/4 cup neutral-tasting oil + additional for frying

• 2 & 1/4 cup water

• 2 cups plain unsweetened soy milk

• 2 tsp vanilla

• Red food gel (optional)

• Whipped Cream:

• 8 tbsp powdered sugar

• 4 cups Silk whipping cream (may need stabilizer if using alternative, see notes)

• 2 tsp vanilla

Directions

• Strawberry Crepes:
• In a large bowl, whisk together flour, freeze-dried strawberry powder, powdered sugar, cornstarch, and salt. Add water, soy milk, oil, vanilla, and food coloring. Whisk until smooth.
• Heat a 12-inch non-stick skillet over medium heat. Lightly brush the pan with oil. Pour 1/3 to 1/2 cup of batter into the pan, rotating it to cover the surface. Cook for about 2 minutes, then flip and cook the other side for 30 seconds. Transfer the crepe to a plate and repeat with the remaining batter. Cover the crepes with cling wrap and chill in the fridge.
• Whipped Cream:
• Chill a large mixing bowl and whisk in the freezer for 10 minutes. Whip heavy cream, powdered sugar, vanilla, and stabilizer (if needed) on medium-high speed until firm peaks form. Divide whipped cream into two bowls and refrigerate.
• Assemble Rose Crepe Cake:
• Bring half of the crepes and whipped cream to your workstation. Spread a thin coat of whipped cream on top of the crepes. Then fold the crepes almost in half, leaving about a 1/2 inch margin. Next, spread another thin layer of whipped cream evenly over top leaving a 1/2 inch margin on the straight side whipped cream free. Fold the rounded side of the crepe over to meet the straight side leaving a 1/2 inch margin. After, spread a thin layer of whipped cream over top keeping the 1/2 inch margin whip cream free. Once the first half of the crepes are done place them in the fridge and finish the second batch.
• Take one whipped cream-filled crepe and roll it up. Place it on top of a second crepe and roll the second crepe around the first. Stand the crepe roll upright on a cake stand with the pretty side facing up. (side with the whipped cream touching the edge of the crepe on the bottom and the side with the whip-cream free margin standing up).
• Continue folding the remaining crepes around the crepe roll. Cover with cling wrap and secure with a cake ring or springform pan collar. Freeze for one hour to set. Serve immediately or refrigerate until ready to serve. Optionally, sprinkle powdered sugar on top before serving.

Notes

• There is enough batter to make roughly 12-13 crepes;  9-10 are needed to make an 8″ sized crepe cake. 
• Don’t cook your crepes too crispy as they can become difficult to fold.
• Silk whipping cream does not need a stabilizer. If using a different brand of whipped cream or the fat from a can of heavy coconut milk we recommend using 4 packets of Dr. Oetker Whipped Cream Stabilizer or 1/2 cup of vanilla instant pudding and reducing the vanilla extract and powdered sugar in the recipe to half. Whatever you do avoid using Country Crock plant cream at all costs.
• The amount of time it takes to whip cream to firm peaks will depend on the brand of whipped cream used, stabilizers (if used), the whisk, and the speed. It is best to go by looks than on a certain timestamp. 
• Once the whipped cream is ready, work quickly to prevent melting.
• We recommend viewing the recipe video and graphic for a visual on how to build the rose crepe cake.
• Leaving a 1/2 inch margin whip cream free on one side of the crepes as stated in the instructions will enhance presentation but is not essential.