This recipe is part of the Made–To–Order Recipe Series. The Made–To–Order Recipe Series introduces a standard recipe with countless potential variations, along with several suggested preparations to choose from. The standard recipe will equip you with the blueprint and inspiration to customize the recipe to your taste and preferences. After making one of the variations from The All Purpose Kitchen, I encourage you to put your own spin on the recipe and make it yours, Made–To–Order. For an in depth description of the crêpe making process, how to fill crêpes, and how to store crêpes, head over to the Crêpes Made–To–Order Recipe.

There’s something about the number of layers in a cake, and the impression that it makes — the more layers, the more impressive the cake. Whether we associate more layers with more time, and therefore expertise; a more seamless fusion of flavor and texture; a purely aesthetic response; or there’s no logic to it at all; there’s no denying the reaction that layer upon layer of perfectly frosted cake has on our senses. Enter the crêpe cake (probably to thunderous applause)…

15 layers of tender, buttery crêpes, frosted with an absolutely dreamy maple meringue buttercream. Your guests may gasp in awe, but they don’t need to know that all you had to do was spread frosting over crêpes. Okay, the process is a bit more involved than that. However, you do not need to be a pastry chef to make this crêpe cake — all it takes is a little patience. Each step is accessible to anyone; and the full recipe is ideally suited to splitting up into bite-sized tasks that can be spread out over several days. So leave the awe to your guests; you can tackle this showstopping dessert with confidence. 

Italian Meringue Buttercream

A typical italian meringue buttercream is made by pouring a hot sugar syrup over whipped egg whites to produce a stable, glossy meringue that can then accommodate plenty of softened butter. In this maple version, maple syrup replaces the sugar syrup, and is heated to the same temperature as the plain syrup. As you know, I’m a sucker for maple syrup, and it’s a classic crêpe pairing, so the maple flavored frosting was a no brainer. 

Meringue-style buttercream proved to be the best choice in the crêpe cake for its flavor and stability. The italian meringue lightens the buttercream, making a heavenly concoction that I have to stop myself from spoon eating. Whipped egg whites bring a marshmallow-like fluffiness to the buttercream, which also tempers the richness of the butter — unlike american buttercream, which is all butter and sugar. Maple syrup provides seductive flavor, but also a more rustic and less cloying sweetness than refined sugar. These lighter characteristics are perfect when layer upon layer of crêpes amount to a substantial serving of frosting.

Italian meringue buttercream, with its combination of cooked meringue and butter, is also more stable than whipped cream–based frostings. Once assembled, the frosting in the cake will not separate, and provides a sturdy bond for the many layers of crêpes. You can even store leftovers without worrying that the cake will fall apart. 

Honestly, this maple buttercream is so good that I won’t judge if you make it without the crêpes. Whether you make a batch on its own, or if you happen to have some leftover, you can use it to frost any cake or cupcake. Better yet, maple buttercream makes a fantastic butter substitute atop warm pancakes, french toast, waffles, and of course crêpes.

The Process

The crêpe cake uses the same tender, buttery crêpes from the Made-To-Order recipe, with a light and fluffy maple buttercream. For an in depth description of how to make crêpe batter and cook crêpes, read the Crêpes Made–To–Order Recipe post. 

For the crêpes

If you’re making the entire cake in one session, start by making the crêpes. You will need a double recipe of the crêpe batter, and cook the crêpes in a 10-inch non-stick skillet rather than the 12-inch skillet specified in the original recipe. Use the same ¼ cup portion of batter per crêpe in the 10-inch skillet as indicated for a 12-inch skillet. The extra batter will ensure that the crêpes fill the bottom of the pan and have a uniform diameter — and a little extra thickness to the crêpes will bring a more cake-like texture to the crêpe cake. 

Other than these minor changes, make and cook all of the batter as described in the Crêpes Made–To–Order Recipe. Allow the crêpes to cool completely before assembling the cake. To allow the crêpes to cool more quickly, you can spread the crêpes out on a cooling rack after they are all cooked. If you’re making the crêpes and buttercream separately ahead of time, the batter or the cooked crêpes can each be refrigerated for up to 4 days before continuing with the recipe. 

For the buttercream

Add the egg whites and the cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Add the maple syrup to a small saucepan and bring to a boil over medium heat. Reduce the heat to medium-low, and continue to simmer, swirling the syrup frequently. If the syrup begins to bubble up or smoke, lower the temperature and swirl continuously. 

When the syrup reaches 235 °F, begin whipping the egg whites on medium speed until foamy. Increase the speed to medium-high and whip the egg whites until they hold soft peaks. Meanwhile, continue simmering the maple syrup until it reaches 240 °F. The whole process will take about 30 minutes. 

With the mixer running on medium-high speed, pour the maple syrup in a slow steady stream into the egg whites, aiming between the whisk and the side of the bowl. Continue whipping until all of the maple syrup is incorporated, the egg whites form a stiff glossy meringue, and the sides of the bowl feel lukewarm. 

Remove the bowl from the stand mixer, and sift the powdered sugar over the meringue. Whisk the meringue on low speed until the sugar is incorporated, scraping down the sides of the bowl if necessary. Increase the speed to medium-high and add the softened butter one tablespoon at a time. Allow each addition to incorporate fully before adding the next, scraping down the sides of the mixing bowl with a rubber spatula half way through adding all of the butter.  

At this stage the meringue will deflate substantially, and may even look soupy. Don’t worry, the butter will incorporate, and the buttercream will regain its volume. After adding all of the butter, continue whipping the buttercream until it is light and fluffy. 

Add the salt and vanilla, and whisk on medium speed to fully incorporate. Use the buttercream right away, or transfer to an airtight container and store in the refrigerator for up to 2 weeks. To use the buttercream after it is refrigerated, let it come to room temperature for at least two hours to fully soften. 

To assemble the cake

Use a cake stand or a cutting board. Put one small dollop of buttercream (about 1 teaspoon) in the center of the cake stand. Place a 9-inch round of parchment paper on the cake stand and press to secure it to the buttercream. Put one more small dollop of buttercream in the center of the parchment. 

There are several factors that can affect the amount of frosting that you will use per layer of the crêpe cake. Variations in the quality and age of the ingredients, the amount of batter that you use per crêpe, or the temperature and humidity in your kitchen, can all affect the total number of crêpes and volume of buttercream that you have to work with. For that reason, I recommend calculating how much buttercream to use per layer before assembling your cake. 

On a separate cutting board or large platter, lay one crêpe flat; add one portion of buttercream to the center of the crêpe; using an offset spatula, spread the buttercream evenly to the edges of the crêpe; transfer the frosted crêpe to the cake stand. The first crêpe will secure to the buttercream in the center of the parchment. Stack each additional crêpe on top of the previous crêpe, making sure to keep them aligned and centered. Don’t worry about pressing on the crêpes to secure them as you go. You’ll find that frosting the crêpes before stacking them is much easier than frosting them after adding them to the cake. Continue frosting and stacking the crêpes until you have only one crêpe left.

When you get to the last crêpe, do not spread buttercream on it. Lay the last crêpe on top of the cake, and gently press the crêpe from the center out to the edges to help the layers adhere. Cover and refrigerate for at least 1 hour before slicing and serving. Garnish with whipped cream, fresh fruit, or powdered sugar if desired. 

What You’ll Need

Stand mixer: Although you can technically make the maple buttercream with a hand mixer, it is much easier with a stand mixer, which will also allow you to make countless other bread, frosting, or dough recipes. Plus it looks great on your counter! I highly recommend this Cuisinart Model — a trusted brand with lasting quality and loads of specialty attachments if that’s your thing. 

Thermometer: A kitchen thermometer is essential when it comes to candies and caramels, or meat. Let’s stick to the candy category for this recipe. An accurate temperature reading for the maple syrup is crucial to create a stable meringue base with fully cooked egg whites. Use this Lavatools Model for quick and accurate temperature readings every time. 

10-inch non-stick skillet: This OXO Model is so slick, it makes all other non-stick pans feel obsolete. A 10-inch skillet may feel redundant if you already have a 12-inch one, but I’ve found that it’s really more practical than you might think. There are plenty of times when cooking for one or for two that pulling out a smaller pan provides an added convenience. Plus it’s the perfect size when making omelets, or of course for this crêpe cake, which yields about a standard size 9-inch diameter cake. 

Notes

The crêpe batter can be covered and refrigerated for 4 days; whisk to recombine before cooking. 

Cooked crêpes that are cooled to room temperature can be stored together in a ziplock bag in the refrigerator for 4 days.

If the egg whites reach soft peaks before the maple syrup reaches 240 °F, turn off mixer and let the egg whites sit. When the syrup is ready, whip egg whites for 15 seconds to reincorporate and continue. 

If the maple syrup reaches 240 °F before the egg whites reach soft peaks, remove the saucepan from heat. When the egg whites are ready, return the syrup to a boil and continue.

After adding all of the butter, if the buttercream is still very fluid, put the mixing bowl in the refrigerator for 10 min, then continue whipping. You may have to do this more than once.

If the buttercream is grainy and broken, place the mixing bowl over a pot of barely simmering water (don’t let the bottom of the bowl touch the water) for 10 seconds at a time. Alternate whipping and heating the buttercream until the consistency is homogeneous.  

If you refrigerate the buttercream, bring it completely to room temperature before using. This will take several hours.

Suggested Recipes

• Crêpes Made–To–Order Recipe
• Crêpes with Fresh Berries and Maple Syrup
• Crêpes with Nutella and Banana
• Crêpes with Brown Sugar and Bourbon Peaches
• Crêpes with Egg, Cheddar and Sautéed Spinach
• Parmesan Crêpes with Pesto, Sun-Dried Tomato, Mozzarella and Prosciutto