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    Home » Dessert

    Chocolate Crêpe Cake with Bourbon

    Published: Dec 13, 2017 · Modified: Nov 20, 2023 · 21 Comments

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!

    This Chocolate Crêpe Cake with Bourbon is a Southern take on the classic French Gâteau Mille Crêpes.  This step-by-step tutorial will walk you through making this easy no-bake cake!

    This Bourbon Chocolate Crêpe Cake is a Southern take on the classic French Gâteau Mille Crêpes.  This step-by-step tutorial will walk you through making this easy no-bake cake!
    Bourbon Chocolate Crepe Cake

    Guys, I love crêpes.

    I'm crêpe-crazed.

    Savory crêpes, sweet crêpes, and breakfast crêpes.

    La vie en crêpe!!!  

    Well, my friends, there's one crêpe recipe that shines above the rest.

    Maybe you've been waiting for it.  Maybe you've dreamed about it.  (Or is that just me?)  What is it?  It is, of course-- the Crêpe Cake!

    Crêpe cakes are the pinnacle of all crêpes-- the crowning glory of crêpe-dom.  This crêpe cake uses twenty 5" crêpes, and is filled with fluffy, BOURBON whipped cream.

    Flour, eggs, cocoa, and milk
    Mixing the Bourbon Crepe Cake batter

    What is a Crêpe?  What is a Crêpe Cake?

    First of all, a crêpe is an ultra-thin, delicate French pancake.  You can eat them alone, you can smear Nutella inside them, and you can even make-- you guessed it-- a crêpe cake!

    A crêpe cake is simply a stack of crêpes with filling in between each layer. 

    Technically, you can use any filling you prefer, but a light, fluffy filling is the easiest to work with.  I'd also avoid fillings that are overly sweet, because layers and layers of a sickly sweet filling can become overwhelming.

    Are Crêpe Cakes Hard To Make?  Is there an Easy Way to Make Crêpes?

    These pretty layered cakes look a little bit... intimidating.  I'm here to assure you-- the trickiest part is making the crêpes.  And even that isn't very tricky-- it just takes a little practice.

    Once you mix the crêpe batter, let it rest for about 30 minutes.  Next, get a pan really hot.  (Nonstick pans will be the easiest to use-- I used a small omelette pan for my cake.)  Spray the pan with cooking spray, or brush it with oil.

    To pour the batter into the pan, you can either "free-style" it, or use a scoop.  I like to use a small ice cream scoop to keep my crêpes more uniform.

    Chocolate Crepe in a Nonstick Pan with a Plastic Spatula
    Making Chocolate Crepes

    Next, I like to hold the scoop with the batter in one hand, and the pan in the other. 

    Raise the pan OFF the burner, pour the batter in it, and swirl to coat the whole bottom of the pan.  Set it back on the burner.

    Heat the crêpe for about 90 seconds, flip it, and then after about 5 seconds, pick the pan up and flip the crêpe onto a cooling rack.

    Repeat until all the batter is gone.  Don't worry if you mess a few up, there should be enough batter for a few mess-ups.  If you happen to make them all perfectly-- well, then you can just eat the bonus crêpes!

    Smearing Whipped Cream on Crepes
    Smearing Whipped Cream on Crepes to Assemble a Bourbon Chocolate Crepe Cake

    How to Assemble a Chocolate Crepe Cake

    While the chocolate crêpes cool, use an electric hand mixer to beat some heavy whipping cream, a little sugar, and some bourbon together into a delectable whipped cream. 

    Then, smear about 1.5 tablespoons of whipped cream on top of a crêpe, top with another crêpe, and repeat until you have a stack of 20.

    If your cake is starting to form a dome, push down from the top using a spatula OR the palm of your hand.

    Bourbon Chocolate Crepe Cake
    Bourbon Chocolate Crepe Cake

    Finally, chill the cake for at least 2 hours to harden the whipped cream.   Dust your cake with a little cocoa powder, and then use your sharpest knife to cut it into 4 or 6 slices, and top with a dollop of whipped cream or fruit.  Serve this very fancy, no-bake cake chilled, and bon appetit!

    Bourbon Chocolate Crepe Cake with a Piece Cut Out
    Bourbon Chocolate Crepe Cake

     Want more CRÊPE CAKE recipe ideas?  Try these:

    • French Crêpe Recipe: Julia's Crêpes
    • Crêpe Cake with Rose Water Cream from Striped Spatula
    • Strawberry Crêpe Cake from Contemplating Sweets

    Want more NO-BAKE DESSERTS?  Try these:

    • Chocolate Truffles with Chile Mocha
    • Easy Tiramisu with Bourbon
    • Poached Pears with Cardamom
    This Bourbon Chocolate Crêpe Cake is a Southern take on the classic French Gâteau Mille Crêpes.  This step-by-step tutorial will walk you through making this easy no-bake cake!
    Print Recipe Save Recipe Saved!
    5 from 9 votes

    Chocolate Crêpe Cake with Bourbon

    This Chocolate Crêpe Cake with Bourbon is a Southern take on the classic French Gâteau Mille Crêpes. This step-by-step tutorial will walk you through making this easy no-bake cake!
    Author: Sarah Trenalone
    Prep Time10 minutes mins
    Cook Time50 minutes mins
    Chilling Time2 hours hrs
    Total Time3 hours hrs
    Course: Dessert
    Cuisine: American, French
    Diet: Vegetarian
    Servings: 6 people
    Calories: 332kcal
    Prevent your screen from going dark

    Ingredients

    Chocolate Crêpes:

    • ¾ cup flour
    • ¼ cup cocoa powder
    • ⅔ cup cold milk
    • ⅔ cup cold water
    • 3 eggs
    • 3 tablespoons melted butter
    • 2 tablespoons sugar
    • 1 ounce bourbon
    • ¼ teaspoon salt

    Bourbon Chocolate Crêpe Cake:

    • ¾ cup heavy whipping cream
    • ¼ cup sugar
    • 1 ounce bourbon
    • extra whipped cream, fruit to top (optional)

    Instructions

    Make Chocolate Crêpes:

    • Whisk together all ingredients for crêpes.
    • Allow crêpe batter to rest in the fridge for 20-30 minutes.
    • Preheat small crêpe-pan or nonstick pan on high heat, and brush with oil or butter. 
      Quick Tip: Try to make sure you're using a pan that is as close to 5" across as possible-- I use a small omelette pan.
    • Holding pan just off heat, add 2 TB batter and swirl to coat pan. Place back on heat and cook for about 90 seconds, until the bottom of the crêpe is golden and slides off the pan easily.  Flip and cook the other side for 5-10 seconds. Move crêpe to a wire rack or plate to cool, and repeat with remaining batter.
    • Note: If not using immediately, stack with wax paper in between crêpes, and refrigerate for up to 2 days, or freeze for up to 3-4 months in an airtight container. Don't skip the wax paper-- the crêpes will stick together.

    Making Bourbon Whipped Cream:

    • While making crêpes, put a glass or metal bowl in the freezer to chill.
    • Remove bowl from freezer, and add cream, sugar, and bourbon. Use a hand mixer to whip cream into stiff peaks.

    Assemble Cake:

    • Begin assembling cake-- Place one crêpe in center of a plate, and add about 1 ½ TB whipped cream to the crêpe. There should be enough cream to cover the crêpe, but not so much that it will ooze out the side. Leave about a ½ inch border along the edge of the crêpe. Top with another crêpe, and repeat. 
    • While layering, push down on the top of cake periodically to keep it from forming a dome. Finish cake with 20th crêpe.
    • Allow cake to set in the fridge at least 2 hours, or freezer 1 hour.
    • Optional: Serve cake with more whipped cream and/or fruit.
    • Use a VERY sharp knife to cut.
    • Cake can be stored up to 1 day in the fridge, or several weeks in an airtight container in the freezer. If freezing, allow to thaw in fridge before serving.

    Notes

    Styling Tip: If you prefer exceptionally clean edges, both on the outside of your cake and when cutting, use a 5" or 6" crêpe pan instead of a small nonstick pan, and use slightly less filling in between each layer.  

    Nutrition

    Calories: 332kcal (17%) | Carbohydrates: 28g (9%) | Protein: 6g (12%) | Fat: 20g (31%) | Saturated Fat: 11g (69%) | Cholesterol: 139mg (46%) | Sodium: 203mg (9%) | Potassium: 160mg (5%) | Fiber: 1g (4%) | Sugar: 13g (14%) | Vitamin A: 760IU (15%) | Vitamin C: 0.2mg | Calcium: 72mg (7%) | Iron: 1.6mg (9%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 9 votes

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    Comments

    All commentsI made thisQuestions
    1. Dannii @ Hungry Healthy Happy says

      October 20, 2016 at 2:11 pm

      5 stars
      I love crepes and it reminds me of being a kid! Chocolate is always the best flavour of course!

      Reply
      • champagne-tastes says

        October 20, 2016 at 2:50 pm

        Haha yes! Of course!

        Reply
    2. Catherine says

      October 20, 2016 at 2:16 pm

      I've never made a crepe cake but they're so beautiful. This sounds and looks like a true delight!

      Reply
      • champagne-tastes says

        October 20, 2016 at 2:49 pm

        Aw thanks! They're delicious for sure!

        Reply
    3. Kylee from Kylee Cooks says

      October 20, 2016 at 2:28 pm

      5 stars
      Ohhhhhh... YES!!! I've eaten a crepe cake, but never made one. Yours looks fantastic, I can't wait to give it a try!

      Reply
      • champagne-tastes says

        October 20, 2016 at 2:43 pm

        Oh it's so easy! Once you get the crepes made its super fast!

        Reply
    4. Mackenzie @ Food Above Gold says

      October 20, 2016 at 3:02 pm

      I would totally be that person hoarding it in the kitchen for herself. I would probably also be found sneaking out of bed to eat it at 1 am.

      Reply
      • champagne-tastes says

        October 20, 2016 at 3:03 pm

        Haha.. it's an amazing midnight snack!!!

        Reply
    5. champagne-tastes says

      October 20, 2016 at 9:43 pm

      Haha.. its lighter than Nutella anyway! (I said it was delicious, I didn't say it was low-fat lol). And sure thing- you come on over and I'll share 😉

      Reply
    6. Amy says

      December 03, 2017 at 11:50 pm

      5 stars
      Okay, I definitely want to try this! It sounds so doable! And we love crepes!

      Reply
    7. Marlee says

      December 04, 2017 at 10:37 pm

      5 stars
      I love crepes! I love eating them and making them. But I have never tried making a crepe cake! This looks great!

      Reply
    8. Gloria @ Homemade & Yummy says

      December 13, 2017 at 11:41 am

      5 stars
      Well hubby loves to drink bourbon, and I love to cook with it. This looks like a fun dessert idea for our next dinner party. I would even serve it at brunch too. You can never go wrong with the chocolate and bourbon flavour combination.

      Reply
    9. Caroline @ Pinch Me, I'm Eating! says

      December 14, 2017 at 9:27 pm

      5 stars
      That bourbon whipped cream is everything I need in life.

      Reply
    10. Julia says

      December 15, 2017 at 10:56 am

      5 stars
      I'm Russian. We have a WHOLE WEEK dedicated to crepes when everyone eats pretty much crepes only. haha. Yet, I've never made a Crepe Cake before. Yours looks absolutely delicious! I'm not much of a hard liquor drinker but I love adding splashes of flavourful alcohol to desserts, so that bourbon whipped cream is calling my name!

      Reply
      • champagne-tastes says

        December 21, 2017 at 10:53 am

        Oh then you should DEFINITELY make a crepe cake! It's so much easier than it looks like it is- you'll love it!!

        Reply
    11. Amanda says

      December 19, 2017 at 8:30 am

      5 stars
      I TOTALLY share your love of crepes, and am feeling incredibly deprived that this crepe cake (WITH BOURBON) is not on my plate right now. I have all of the ingredients on hand, too, so you know what's going to be happening in my kitchen! This would be so perfect for a party...or a party of one with leftovers. 😉 YUM!

      Reply
      • champagne-tastes says

        December 21, 2017 at 10:53 am

        Haha.. my vote is the party of one 😛 Enjoy!!!

        Reply
    12. Evonne says

      April 18, 2020 at 5:25 am

      I don’t have any bourbon , anything can replace this ?

      Reply
      • Sarah Trenalone says

        April 18, 2020 at 9:27 am

        Yup! You can leave it out entirely and it won't hurt a thing, or you can swap it for another unflavored whiskey or a liqueur. If you swap it, let me know what you tried and how you liked it! I've used amaretto before and it's delicious 🙂

        Reply
    13. Nickole says

      April 23, 2020 at 10:36 am

      5 stars
      Simple and easy to make. And it taste delicious too 😊

      Reply
      • Sarah Trenalone says

        April 23, 2020 at 10:43 am

        Yay!! I’m glad you loved it. Thanks for letting me know!

        Reply
    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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