Dessert

Chocolate Crepe Cake with Cream Cheese Filling and Fresh Strawberries Recipe

ByHarper Ellington February 13, 2026February 13, 2026

Introduction

This Chocolate Crepe Cake is a stunning layered dessert that combines delicate cocoa crepes with a creamy, rich filling. It’s perfect for special occasions or whenever you want to impress with a beautiful and delicious treat. The cake requires some patience, but the result is absolutely worth the wait.

The image shows a slice of layered chocolate crepe cake on a white plate against a white marbled surface. The cake has multiple thin layers of dark brown chocolate crepes, stacked tightly with white cream in between each layer, creating a striped pattern. The top layer is covered with white cream and sprinkled with small chocolate shavings. A half strawberry with its green leaf sits on top of the cream, and a sliced strawberry rests on the plate near the cake. The background is blurred with bright red strawberries and a soft blue tone. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour
5 1/2 tablespoons unsweetened cocoa powder
1/4 teaspoon kosher salt
1 tablespoon granulated white sugar
3 large eggs (at room temperature)
1 cup hot milk (plus 2 more tablespoons)
6 ounces boiling water
3 tablespoons honey (or maple syrup)
2 tablespoons vegetable oil (plus more for cooking)
8 ounces cream cheese (at room temperature)
2/3 cup powdered sugar (divided)
1/2 cup sour cream
1 cup heavy whipping cream
1 tablespoon honey (or maple syrup)
16 ounces container of whipped topping (or homemade whipped cream)
Fresh strawberries
Chocolate shavings

Instructions

Step 1: In a large bowl, combine the flour, cocoa powder, salt, and granulated sugar.
Step 2: Add the eggs and whisk well until fully combined. Gradually pour in the hot milk and boiling water while whisking, and continue until the batter is smooth.
Step 3: Pour the batter through a sieve into another large bowl to remove lumps. Stir in the honey until blended.
Step 4: Let the batter rest for 20-30 minutes, then stir in the vegetable oil.
Step 5: Grease a 12-inch nonstick skillet with vegetable oil. Using a ladle or cup, pour just enough batter to create a thin 12-inch round crepe. Cook over low-medium heat until edges lift.
Step 6: Place cooked crepes on parchment or waxed paper to cool. You should end up with about 14 crepes.
Step 7: Using a hand mixer, beat the cream cheese and 1/3 cup powdered sugar on medium speed for 1-2 minutes until smooth.
Step 8: Add the sour cream and beat until fully combined, scraping down the sides as needed.
Step 9: In a separate bowl or blender, whip the heavy cream with the remaining 1/3 cup powdered sugar until light and fluffy.
Step 10: Fold the whipped cream gently into the cream cheese mixture until well incorporated.
Step 11: Stir in 1 tablespoon honey or maple syrup until combined.
Step 12: Take one crepe and place it on a flat surface. Spread a thin layer of cream filling on top, then fold it into thirds. Repeat with remaining crepes and arrange them all.
Step 13: Spread a little cream on top of each folded crepe and roll three crepes together into a log shape.
Step 14: Stand the first log on its end and continue wrapping the remaining rolled crepes around it to form a rose-shaped wheel.
Step 15: Place a cake ring around the arrangement and wrap it in plastic wrap. Refrigerate overnight or for 8 to 10 hours to set.
Step 16: Remove the cake ring, cover the cake with whipped topping, and garnish with fresh strawberries and chocolate shavings. Chill for another hour before serving.

Tips & Variations

Letting the batter rest helps create tender crepes with fewer bubbles.
Use maple syrup as a substitute for honey for a different flavor profile.
For added texture, sprinkle chopped nuts between layers.
Make your own whipped cream topping by whipping heavy cream with a little sugar and vanilla extract.
Fresh berries other than strawberries, like raspberries or blueberries, make excellent garnishes.

Storage

Store the crepe cake in the refrigerator covered with plastic wrap or in an airtight container. It will keep well for up to 3 days. When ready to serve, let it sit at room temperature for 10-15 minutes for easier slicing. Leftover slices can be gently reheated in the microwave for 10-15 seconds if desired.