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A decadent dessert that’s lightened up and gluten-free. And don’t forget gorgeous! Each delicious crepe is layered with buttercream and topped with tangy lemon curd! Who wants a slice?
So yeah, this cake.
It’s like, probably the most amazing cake I’ve ever had. And I have tasted a lot of cakes in my time. But this one is incredibly special.
Lemon is my everything right now. Yup, it just bumped out peanut butter for my number 1 favorite. Ok, let’s not get crazy. It’s neck and neck. But you get the idea. I am loving all the lemon things right now.
Just saying, this cake will be PERFECT for Mother’s Day. Guaranteed, you will be the favorite child.
Check out my fun video…
Remember a few weeks ago when I shared that lemon curd with you guys?
I figured there were some other ways to eat besides straight out of the jar (only half joking). And then I realized that it tastes delicious on EVERYTHING! Seriously, just about everything.
Lemon just screams spring to me. It makes me think of blooming flowers, sunshine, longer days and happier times. It’s so fresh and light. And oh so perfect.
And there’s fresh berries because, well, fresh berries. I may have gone a little overboard with them but in my opinion, there can never be too many.
I found a crepe cake on Martha Stewart when I was home recovering from surgery. It was gorgeous. And then it reminded me of a beautiful crepe cake that my friend Taylor from Food Faith Fitness made. I was inspired.
One of my kids didn’t want to try it because he said he doesn’t like lemon. I had two choices. 1. Send him to him room immediately for talking so ridiculous or 2. Bribe him to try it because you know there is no way in the whole wide world he wouldn’t like it and he hates trying new things.
This is a judgement free zone, right?
Ok, so I may or may not have told him he could play an extra few minutes of video games if he tried it. Guess what? He LOVED it. And begged for it after dinner. And almost cried when it was finished. My job here is done, folks.
And full disclosure, I gave him a bunch more screen time. It takes a lot for him to try new things so I was really happy. And even more exciting, he loved it!
This was such a huge score for me because it proved that he might actually like things once he tries them. And you know what? He has been trying more new foods ever since. Winning!
Baby steps, right? I am certainly not asking him to try a piece of liver or anything like that (gasp) but this was a gigantic step in the right direction.
I recommend making the crepes and the lemon curd ahead of time so that the preparation isn’t too much. I made them the night before I prepared the cake and it was a huge time saver. And aren’t we always looking to save time?
Shhhhh….don’t tell anyone but this cake might look fancy, but it’s really simple to make. It’ll be our secret.
Besides being incredibly delicious, it’s super gorgeous too. This cake is a show stopper and perfect for family gatherings for Mother’s Day, Easter or any plain old brunch you have. Such a beautiful presentation.
I like to make the crepes before hand and store them in the refrigerator until I am ready to prepare the cake. I have also heard from readers that they have also bought crepes from the grocery store and prepped the rest themselves. Whatever works! I am all for convenience,
Buttercream Crepe Cake with Lemon Curd Topping
Ingredients
- 24 gluten-free crepes double batch
- Buttercream Frosting:
- 2 tablespoons butter softened (not melted)
- 1/4 cup plain Greek yogurt
- 1 teaspoon vanilla
- 1/4 teaspoon lemon juice
- 1 1/2 cups unrefined powdered sugar
- lemon curd and fresh berries for topping
Instructions
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Prepare crepes according to instructions. Place in an airtight container until ready to prepare the cake.
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Prepare lemon curd according to instructions. Place in an airtight jar in the refrigerator until ready to use.
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Prepare frosting by adding all ingredients except powdered sugar in a medium bowl.
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Mix well.
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Slowly add sugar and mix with an electric mixer until smooth.
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Place in the refrigerator for 20 minutes to thicken.
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Place a crepe on a cake stand or a plate.
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Layer about 1-2 tablespoons of buttercream frosting over the crepe.
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Layer with another crepe and continue to spread frosting on top and layer until all frosting is finished.
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Allow to sit in the refrigerator for at least 30 minutes for cake to set.
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Spread prepared lemon curd on top of last crepe.
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Top with fresh berries.
Here’s the deal, perfectionists might want to lighten up a bit when you make this cake. The edges are not all the same when you prepare the crepes and that’s ok. I started to trim the edges of the crepes so that they were all he same size and then I gave up.
It’s ok if it’s not perfect. It still tastes delicious and looks pretty darn gorgeous (if I do say so myself). The most important part is that the cake tastes incredible, not how perfect the edges are.
You can also top with whatever fresh fruit you have in your house or whatever you like. I chose berries because they are not only bright and colorful, but also nutritious and healthy. They are also in season now which is another positive!
I wanted to share some more Crepe Cakes with you guys that I thought you might like:
Crepe Cake Recipe from Natasha’s Kitchen
Strawberry Crepe Cake from Contemplating Sweets
Chocolate Vegan Crepe Cake with Raspberries from Food Faith Fitness
No Bake Strawberries and Cream Crepe Cake from Skinnytaste
I hope you love this beauty as much as we did! Please come back and let me know if you made my crepe cake or any other other ones I have shared. I love to hear from you!
Thanks for stopping by! Come back soon!
I, absolutely, love crepe cakes! Your gluten free version is great when I have guests…can’t wait to try it!
Thanks Kellie! xo
I’m ready for some crepe cake at 7:30am!!
Me too Beth!
2 things:
1. Lemon is my everything, too.
2. the rustic edges make it look BETTER than if they were perfect. They are more artistic.
OK, maybe 3 things.
3. This looks beyond delicious!
I’m going with that, more artistic!! Thanks Dorothy!
I have been wanting to make crepes all week–I was thinking back to my french classses in high school where we had them several times a year (what a treat!!) This is just awesome!!
Thanks Kristen!
these pictures are incredible. Crepe Cakes with Lemon Curd, I cannot wait to make this.
Oh thank you Robert!
I’ve never made a crepe cake before but I sure have to try this! Loving this idea.
Thanks Vivian!
Oh my Lord! It’s gorgeous and sounds amazing! Perfect for a spring brunch!
Thanks so much Rachel!
I actually am totally obsessed with lemon right now and I have no idea why. This cake is blowing my mind right now – gorgeous!
I’m a big lemon fan also and the only thing that truly beats it is chocolate. I love pb though too. Depends on the season also. So this cake, b/c it has yogurt to cut the buttah is going into my saved recipes pins. I will share with my GF buddies as well. I will NOT share my cake though. I’m not that nice. lol Well unless there’s “enough”.lol. I have seen the martha crepe cake also and drooled over it endlessly suggesting my friends and family might want to make it for my bday “or something” so far to no avail. I actually just got a message from my fave local strawberry farm where we pick the best strawberries in the world that we use for jam usually (after a few strawberry shortcakes). I think they’d be great on this but the blueberries and raspberries “take the cake” for gorgeousness also. I happen to have a jar of “downton abbey lemon curd” in my cabinet as we speak and it’s been all I could do to not open it and grab a spoon. Question: When making a stack of crepes, do you put waxed paper between them or just stack them one on top of the other for storage until you’re going to use them. Do they stick together? It’s been some time since I made crepes! #OldAlert. 🙂
Hi Amy! Yes, I place parchment paper in between the crepes in order to prevent sticking. They are so thin and delicate that they will easily stick together. I hope you like it! And it’s ok not to share 😉
Those crepe layers are just beautiful! I’ve always wanted to make a crepe cake but I’ve always been too nervous! I thought that they would be way too hard to whip up! However, I think you’re right, I think this would be a wonderful mother’s day recipe!
It was easier than it looks Angie!
Wow! So beautiful and delicious! Love this dessert!
Thank you Cynthia!
These are so pretty!
Thank you Megan!
This is just gorgeous! Looks perfect for brunch entertaining!
Thank you Marshie!
What a lovely, delicate cake! So glad you got him to try it. I want some now too!
Thanks Sarah!
What a gorgeous cake! I love those thin layers between lemon curd!! So smart and perfect for Mother’s day!
Thank you Brenda!
These are positively beautiful! I’ve always been a little scared to make crepes at home, but you make it look so simple.
Thanks Jessica!
It looks so good! I’ve tried many crepe cakes, but this is one of my favs! I’ve shared your recipe with a link in my last post, a round-up of different versions of this cake. Thanks for this wonderful recipe!!
Patricia.
Thank you so much!
This is stunning, Lauren! I think I need to practice my crepe making technique first, but I’d love to make this over the summer!!!
This is just brilliant! Love crepe cakes!
Thanks Rebecca!
So beautiful! And I can’t get enough lemon curd!
Beautiful dessert! Love the fresh berry toppings.
Wow! What a beauty 🙂
Finding good gluten free recipes is hard! This did not disappoint and we all loved it!
So glad you liked it! This cake is one of our favorites!
Wow, this looks like the perfect ray of sunshine I need on today’s gloomy day. I know it’s going to be a hit with my family.
This looks like something I’d love. Can’t wait to try it!