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–+ servings

California-Style Mille Crepe Cake with Espresso Cream

This mille crepe cake combines 30 delicate crepes with a rich espresso cream cheese filling, dusted with cocoa for a decadent dessert that's pure California indulgence.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 1
Course: Cake, Dessert
Cuisine: American, Italian
Calories: 520
Ingredients Method Nutrition Notes

Ingredients
  

  • 30 crepes crepes (8-inch) homemade or store-bought, 8-inch size works best
  • 24 oz cream cheese softened to room temperature
  • 2 cups heavy whipping cream divided, 2 cups reserved for frosting
  • 1/3 cup espresso strongly brewed and cooled
  • 1 cup sweetened condensed milk
  • 1/3 cup cocoa powder unsweetened, for dusting

Method
 

  1. Prepare 30 crepes following your favorite recipe; 8-inch crepes work perfectly for this cake.
  2. In a large mixing bowl, combine the softened cream cheese, sweetened condensed milk, and cooled espresso. Whisk until the mixture is smooth and creamy.
  3. Add the heavy whipping cream to the bowl and whisk until the cream is light and fluffy. Watch carefully to avoid overmixing, which can cause lumps. Set aside 2 cups of this cream in a sealed container in the refrigerator for frosting the outside of the cake.
  4. Use a springform pan as a mold. Line the bottom with plastic wrap. Place a crepe in the pan, spread a thin layer of the cream mixture over it, and dust with cocoa powder. Repeat layers until all crepes and cream are used.
  5. Let the assembled cake rest in the refrigerator for at least 24 hours. After resting, flip the cake so the bottom side is up, then remove the springform pan sides.
  6. Frost the top and sides of the cake with the reserved cream mixture.
  7. Dust the top with cocoa powder and serve. Enjoy!

Nutrition

Calories: 520kcalCarbohydrates: 38gProtein: 9gFat: 38gSaturated Fat: 23gCholesterol: 145mgSodium: 280mgFiber: 2gSugar: 25g

Notes

For best results, use a non-stick pan and thin batter for crepes. Chill the cream mixture if it becomes too soft to spread. Store leftover cake in the fridge for up to 3 days. This cake can be made a day ahead for easier slicing. Avoid overmixing the cream to prevent a grainy texture. Serve with fresh berries for a bright contrast.

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