Lauren Kelly Nutrition

Better Health, Better Food, Better You

Gluten-Free Buttercream Crepe Cake with Lemon Curd Topping

by 39 Comments

Jump to Recipe Print Recipe

A decadent dessert that’s lightened up and gluten-free.  And don’t forget gorgeous! Who wants a slice?

Gluten-Free Buttercream Crepe Cake with Lemon Curd Topping

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.

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…

Gluten-Free Buttercream Crepe Cake with Lemon Curd Topping

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!

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.

Gluten-Free Buttercream Crepe Cake with Lemon Curd Topping

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.

Gluten-Free Buttercream Crepe Cake with Lemon Curd Topping

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!

Gluten-Free Buttercream Crepe Cake with Lemon Curd Topping

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.

Buttercream Crepe Cake with Lemon Curd Topping
5 from 2 votes
Print

Buttercream Crepe Cake with Lemon Curd Topping

Course Dessert
Servings 8 -10 servings
Author Lauren Kelly Nutrition

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

  1. Prepare crepes according to instructions. Place in an airtight container until ready to prepare the cake.
  2. Prepare lemon curd according to instructions. Place in an airtight jar in the refrigerator until ready to use.
  3. Prepare frosting by adding all ingredients except powdered sugar in a medium bowl.
  4. Mix well.
  5. Slowly add sugar and mix with an electric mixer until smooth.
  6. Place in the refrigerator for 20 minutes to thicken.
  7. Place a crepe on a cake stand or a plate.
  8. Layer about 1-2 tablespoons of buttercream frosting over the crepe.
  9. Layer with another crepe and continue to spread frosting on top and layer until all frosting is finished.
  10. Allow to sit in the refrigerator for at least 30 minutes for cake to set.
  11. Spread prepared lemon curd on top of last crepe.
  12. Top with fresh berries.

Gluten-Free Buttercream Crepe Cake with Lemon Curd ToppingHere’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).

I hope you love this beauty as much as we did!

Gluten-Free Buttercream Crepe Cake with Lemon Curd Topping

 

You might also like

Signature


[pinit]

Comments


  9. 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. 🙂

    Reply

    • 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 😉

      Reply

  10. 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!

    Reply


  17. 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.

    Reply

  18. 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!!!

    Reply

Leave a Reply to Brenda@SugarfreeMom Cancel reply

Your email address will not be published. Required fields are marked *

Lauren Kelly Nutrition is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.