Boston Cream Crepe Cake
I’m sharing my birthday cake with you today! I wish that I could share a slice with all of you but it’s physically impossible right now. (I’m sure someone is working on the solution as we speak, hehe.) I’m sharing my recipe for this Boston Cream Crepe Cake, it’s a cake that has custard layered in between crepes and topped with ganache frosting.
For the past couple of years, I’ve been making my own birthday cake. I know you will say “On, no, you can’t make your own cake!” But those who know me, know how picky I am. I don’t really like store bought cakes because they tend to make the soooo sweet that my teeth screech.
My mommy used to always make my cake, but lately my birthday has been falling on weird days and I don’t get to see them on my birthday. So, I make own cake. It’s really a good thing since I love to bake and I get to be extra creative. I also put in extra thought into it since I am my biggest critic.
I knew that I wanted to make something Boston Cream because I’ve been craving the custard and ganache flavors for a while. I’ve sifted through several cake ideas in my head and ran them by my husband. Since he’s been pretty good at coming up with ideas for baked goods lately, I went with the one he chose. The cake turned out amazing!!
(Rest assured, I’m still planning of making the other cakes that I came up with.)
Boston Cream Crepe Cake
Ingredients
- Crepes:
- 2 cups flour
- 3 eggs
- 2/3 cup milk
- 1/4 cup veggie oil
- 1 tsp baking soda
- 4 tbs sugar
- 1/2 tsp salt
- 3 to 3 1/2 cups of boiling water*
- Consistency should be like melted ice cream!!
- Custard:
- 1 cup of whole milk
- 2/3 cup of heavy cream
- 2/3 cup granulated sugar
- Pinch of salt
- 4 large egg yolks
- 3 tablespoons flour
- 4 tablespoons unsalted butter
- 1 1/2 teaspoons vanilla extract
- Ganache:
- 4 ounces semisweet chocolate
- 1/2 cup heavy cream boiling
Instructions
- Custard: Whisk together the egg yolks and sugar until completely combined. Add flour, whisk very well and set aside while heating the milk. Heat milk, heavy cream, butter and salt until simmering. Slowly add the heated milk mixture into the egg yolk mixture stirring constantly. Whisk well, slowly. Return the mixture into the pot and bring to simmer stirring constantly. The mixture will thicken within 30-45 seconds. Take off heat! Whisk in the vanilla, set aside to cool to room temperature.
- Crepes: Preheat a non-stick pan on medium high heat. Combine flour, eggs, milk, oil, salt, sugar and baking soda. Whisk all well. Slowly, start adding 1/4 cup of the hot water at a time to the batter. Whisking constantly until the batter reaches the consistency of melted ice cream. Pour about a ladle-full into the hot pan and swirl slowly. For this cake, I used a little bit more batter on each crepe and spread around to about 8-inch round crepe. (Normally, I use 1/2 ladle-full.) Cook for a few seconds on each side, until golden.
- Ganache: Bring the heavy cream to boil, be careful not to let it actually boil or it will raise.
- Pour the boiling cream over the chopped chocolate and stir until melted. Cool to a little warmer then room temperature.
- To assemble the cake: Spread a somewhat thin layer of custard on each crepe as you stack them of top of each other. Pour the ganache over the top of the cake. Refrigerate for a few hours or overnight to let the cake set.
- Ganache can also be poured on the cold cake, before serving.
- (*Suggestion:* if you want extra security to keep the cake from sliding off while it's chilling, use one of those long, wooden kebab sticks in the center of the cake.)
Nutrition
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All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
I love it! The crepes tastes like my mom’s romanian crepes and the custard just like my hungarian grandma’s! Brought me back 38 years and with tears in my eyes!. Thank you so much for this recipe.
Wow, that is such a beautiful compliment! ❤️ I’m so touched that this recipe brought back such special memories for you. Food has a way of connecting us to the past, and I’m honored that this reminded you of your mom and grandma. Thank you so much for sharing this it means a lot! 💕
I haven’t tried this, yet, but wanted to discuss recipe while it’s fresh. You said 8” crepes so I used 12” pan with area for 8” crepes. Didn’t make the stack of crepes your photo showed but custard filled my stack. There was no problem sliding because the crepes were so big. My custard didn’t set so cooked some more. Thanks for the recipe!
I hope you like the recipe when you do try it!
I love this recipe! Thanks for sharing!
Can anyone tell me how much batter to put in the pan to cook the crepes for the Boston Cream Crepe Cake? The recipe says a ladle full. My ladles are many different sizes, and I am completely unfamiliar with Crepes, so can someone tell me a measurement I can use? Thanks so much!
I used 1/4 cup per crepe and it worked great with my 8 inch pan!
So glad you liked it, Tori!
First off the cake looks incredible! I just finished making it. I just have one question. My chocolate sauce is really runny and I followed the recipe to the dot. How ca I thicken the sauce next time?
Hi Larisa!
I’m sorry the sauce is runny! Did you use baking chocolate? I noticed that I didn’t specify that and I will fix it. Another thing, cutting heavy cream in half. Mix in 1/4 cup of heavy cream first and if you feel like it could use a little more, Add a couple more tablespoons at a time.
Thank you!
These crepes did not work on any level when I attempted to make them. They stuck to my nonstick pan no matter how much cooking spray or butter I coated it with. They were impossible to flip, when I was able to get them unstuck; flimsiest crepes I have ever tried to make.
I’m sorry it didn’t work out for you! Crepes are supposed to be very very thin, so “flimsy” is probably the right way to describe them. I don’t know what to suggest about the pan because these crepes is something I make about every other week or all kinds of different pans. Be it cast iron or non-stick. I could only suggest checking the pan. Or did you use stainless steel?
Sorry the recipe didn’t work out for you!
I’m confused as to what the boiling water is used for.
It’s added to the crepe batter. If you’re wondering why it’s boiling hot, that’s just something my grandmother used to do and that’s what made her crepes very pretty, like a doily design. (Something about batter being warm. )
Looks wonderful!! I’m wanting to make this in petit fours form, but I’m wondering if-recalling the texture of crepes- it might turn out sort of.. ‘Noodly’ with the crepes soaking up liquid like that. What was the texture like for you? Is it only good served fresh? Thanks!
Hi Aedan!
I think I know what you are asking and in a petit four form, it might just slide a bit easier. Cream is not very thin, so the crepes won’t soak up the cream but they will get softer from it. It is actually better if refrigerated overnight, rather than warm. What you can do for petit four pastries is insert a toothpick in the center of each, after constructing it, refrigerate overnight and then take out the toothpicks. I really hope this helps!
Thank you!!
Just made this and it looks exactly as it appears in these photos. The crepes turned out fantastically. the boiling water step is important. you can substitute the whole milk in the custard with other recipes if you don’t have any. I forgoed the entire custard in this recipe for an alternate recipe. The cake slips and slides so the kebab sticks are practical.
I”m so glad you liked the cake and it came out well, Kate! Thank you so much for your comment 🙂
While I suppose it is nice to comment on how nice a picture looks, it really is not helpful to those of us who actually plan to try this recipe. Having said that, I hope my comments will actually be of some use to those planning to irritate themselves with the preparation of this dessert. While the crepes did come out nicely, albeit only using aprox. 2-2 1/2 cups of the boiling water, there would NEVER have been enough custard for more than 9 crepes, especially since there was only enough custard to lightly spread over each. When I say “lightly”, I mean imagine lightly buttering a slice of toast. Moving on to the “genache”. I should have realized when I read the instruction; boil the whipping cream, being cafeful to not actually boil it”, there were bound to be problems…..Please be sure to cool genache completely, not just slightly warmer than room temperature or you too will be cleaning large amounts of chocolate off your countertop AND floor
Hello Joanne!
I’m so sorry that you had trouble with the cake. I’m not sure why you didn’t have enough custard as I had enough for the cake and even took a few bites. To me, using only 2 1/2 cups of water would make crepes a bit too thick but if you like them thicker, that is a personal choice of course.
I’m sorry you had trouble with ganache as well. I prepare this recipe quite often and it is always nice and thick and cooling it completely WILL solidify it to the state where it will not spread on its own. I can’t really tell what went wrong as I wasn’t there with you but I do hope that it won’t give you trouble next time.
Hope you have a nice week!
Yet another frequent worry concerning how herpes is usually distribute requires the herpes virus spreading to other the different parts of your body.
Hi, your recipe is AMAZING!!! I get it, and try to convert all the ingredients with italian quantities, I hope to be able, I not keen at math! 🙂
I will try it today, for a meal with my friend tomorrow, and than I post the recipe on my blog, with all the reference and link of your.
thank you very much for it,
regards from Italy…Francesca! :*
Thank you so much, Francesca!! GOOD LUCK! Even though I grew up on metric system, I’ve forgotten it all. I know there are several nice websites that help with conversions. I hope it comes out well!
Hey! This cake was a great idea. Could you tell me why do you need to add the boiled water to the crepe batter? I did it the first time, then didn`t really know why and the second time I just used water straight from the tap, and I really didn`t notice any difference in taste or texture. I made my crepes really thick and only got 9 crepes, but in my opinion it was just enough so that I had enough filling.
BTW, I also highly recommend adding a zest and juice of one orange to the custard – it is a match made in heaven with the dark chocolate ganache…:)
This is how the cake looked like http://heavenlybakings.blogspot.fi/2014/06/boston-cream-crepes-vaihtoehto.html ( sorry, the site is in Finnish only)
Boiled water was my grandmother’s secret to a beautiful crepe. It helps the crepe to cook with a pretty pattern. It also makes them softer. Ideally, crepes should be as thin as possible, that’s why the batter is runny. But if you liked them thick for the cake, it’s really up to you! I will definitely try the zest next time! Thank you!
I made the crepe cake as per recipe and it was awesome!!!! The only thing is that I did not have enough of the custard filling for all the layers. I improvised by intercalating custard and Nuttela as filling. Great recipe. Thanks!
I’m so glad that you liked it! Thank you 🙂
It sounds great to add Nutella!
Oh my goodness … this looks absolutely to die for, Lyuba! The perfect birthday cake. Thank you so much for sharing at my link party:)
Hi Lyuba, I have to thank you for yet another knockout recipe. I made this birthday crepe cake for a friend this past weekend. He is a lover of crepes & Boston Creme. It was a bit of work getting it all together, I would change the order of some of the instructions slightly. Once you have everything prepared, it comes together really quickly. The cake cuts beautifully & looks spectacular on the plate-mine looks just like your photos. It tasted so good, the custard was perfect and soaked into the crepes a bit. The chocolate is not too sweet which works with the custard & crepes. My husband said, “you nailed it!”. The crepes have kept their texture despite being in the refrigerator for 2 days..it gets even better the next day. What a beautiful, comforting, familiar but different cake for a special occasion. My first attempt at crepes…a delicious success! Thanks Lyuba! I am a fan!
I am SO happy that it came out just as you hoped! This makes me feel very good 🙂
Thank you for such as nice comment!
I just made this for my family and it tastes divine
I am so happy that you liked it, Jo! Thank you 🙂
Talk about a beautiful dessert! this is gorgeous and looks delicious! http://www.handmadeintheheartland.com
Boston Cream Crepe Cake….Whaaat?! SHUT THE FRONT DOOR! I need this in my belly SOON, Lyuba!
Thank you so much, Becca 🙂
I totally make my own birthday cakes too! I love to bake so I use my birthday as a chance to go all out or try something new. People feel bad for me when I tell them I’m going to make my own cake, but the ones who really know me know It’s one of my favorite things to do on my bday. Anyways, I love crepes so I’m excited to try this out
People feel bad for me too but I like to make my own cake!
Thank you, Alyssa!
Hello!
This cake looks amazing! I was considering making this for my Food Studies class and i was wondering how long this took to make?
Thankyou,
Katie 🙂
Actually it didn’t take that long. It a little work spreading the custard between the layers but not bad. To cook and put it together, it was about an hour and then time to refrigerate it. Good luck! I hope it works out great 🙂
OH-MY-GOD! This looks incredible! Gotta get some.. Gotta get some… Gotta get some…
Awww, thank you so much, Rhonda!
Happy, Happy Birthday! Good for you for making yourself a Birthday Cake; I love your take on and old classic! Thanks so much for sharing, I love your recipes and will try this one soon.
Thank you so much, Jane!
Just finished making the cake for my husband, and it turned out awesome! Such a great recipe, thank you so much! I definitely didn’t use more than 3 cups of water for the batter. We’re having a birthday breakfast party tomorrow morning, and this will be a real treat.
Sorry to get back to you late (backed up in emails a bit)! I’m so happy that you liked it!
Can I freeze this?
Hi Gail. I honestly don’t know what would happened if you froze this. I’ve never frozen custard before so I’m not sure what it would be like after you defrost it. The cake might fall apart due to extra moisture.
Week! I am almost out of batter and I only have made eight creeps! Well, I did have one that didn’t come out of the pan right so I ate it for breakfast! I will have to make another batch of batter or end up withi a verrrry short stack. What size pan did you use? Maybe mine is bigger. My finished crepe is 8.5 “.
Judy, I used an omelet size pan. The crepes were about 7- 7 1/2 inches. I definitely got about 20 crepes. Your batter is not too thick, is it? Should be the consistency of melted ice cream.
Boy, do I hate Auto correct! I should ALWAYS check before hitting send. I guess this time around, my son will have a Boston Cream pie height cake! He will love it anyway, I’m sure!
That’s true, Judy 🙂 It’s not the size that will matter here! Hope you both enjoy it!
I have made savory crepe stacks for a main dish but never thought of making a cake. This is awesome. My son and husband will love it.
I’d love to try a savory one now, that’s a great idea! Thank you 🙂
Oh. My!!! This is so beautiful, I am not sure if I would even want to demolish it! I’m no baker, but I would love to try this recipe out for sure! Thanks for the awesome dessert!
Thank you so much, Elaine!
great variation of the crepe cake!
Thank you, Dina!
Wow, this looks amazing. Saw it on Nifty Thrifty Things and am pinning it now. Can’t wait to try it!
Awesome! If I made this it would never stay together like yours! Thanks for linking to Saturday Dishes! Come on over today – we’re talking eggs.
Wishes for tasty (and beautiful) dishes,
Linda
Of course it would! Just make sure the crepes are cooled and the plate is level and not leaning. Pop it in the fridge and it will stay put as it cools!
Thank you 🙂
I am seriously concerned about the hot water amount for the crepes. I am making this right now and have used only 1 1/2 cups at this point, and it is already watery…..Can the amount be confirmed? Thanks..
Hi, Janine!
I hope it turned out well!
The batter should be consistency of melted ice cream or a little bit thinner. Crepe batter is much thinner than pancakes batter, if that is what you are comparing to. Thin batter will make the crepe light and fluffy and thicken better will make it dense.
I usually start with one cup and then add 1/2 a cup at a time while whisking. I do end up using about 3 cups of water.
I think…I just drooled on my shirt. 😉
This looks fabulous!
Kelly
Hehe, thank you, Kelly!
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Enjoy your Labor Day Weekend and your new Red Plate.
Come Back Soon!
Miz Helen
Thank you again, Miz Helen!
What an idea! I love crepes, but I’ve never even heard of a crepe cake.
You must try it 🙂
Thank you!
Wow! This cake sounds & looks amazing! Great photos too. Have a great day!
Thank you so much, Melanie!
We just added you to our link party list and hope you will do the same! This crepe cake is a fantastic idea! I love crepes, and boston creme. What a smashing combo. Gives me some cake ideas of my own. I bet yours are better.
Thank you, Sherri!
I just love decadence at breakfast! YUM!
Thank you, Deb!
I seriously want a bite of this right now! My mouth is watering! Look at all those beautiful layers! Love it!
Awww, thank you, Amber!
YUM!!! This sounds amazing! I’d love it if you’d stop by and link it up at Random Recipe Link Up
Than you, Sara!
Seriously, excuse me while I pick my jaw up off of the FLOOR! I wish I had the cooking ability to whip this up! DROOLING!
Happy Birthday, Doll!!
Kylie
absolutelyarkansas.blogspot.com
You are so sweet! Thank you, Kylie!
I love Boston Creme Cake! Can’t wait to try this! Following you from Make the Scene Monday
You you very much, Danita!
That looks delicious! Definitely going to try this.
Thank you, Vanessa!
Looks absolutely delicious! Happy Birthday!
Thank you, Alexis!
This looks so delicious, totally irresistible!! Thanks for linking up with What’s Cookin’ Wednesday!
Thank you, Karly 🙂
Oh my…!
This looks wonderful.
It waters my mouth.
I want to eat this RIGHT NOW.
I will absolutely try this, THANKS for sharing!!!
Cheers!
Dorothee
Hehe, thank you so much, Dorothee!
this is simply stunning
Thank you, Heather!
Happy Birthday Lyuba!
What a fabulous Birthday Cake, I would just love that Boston Cream Crepe Cake for my birthday. Hope you have a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thank you so much, Miz Helen!
This looks great and is a fabulous idea. I have to try it (I bet something similar with chocolate crepes would be great).
It would definitely be great in a chocolate version! Thank you, Joybee!
That has to be the most beautiful cake I’ve ever seen, Lyuba! Seriously, I’m not exaggerating. Gorgeous! I am in awe of this recipe and the photos. What a fantastic job!
You are too sweet, Andi! Thank you!!!
Now THAT is ridiculous, Lyuba!! Wow. Pinning now. Your pictures are amazing. I agree, you are so very talented!!
xoxo
Awww, you are making me blush! Thank you, Claire!
Absolutely brilliant! I am so trying this!
Thank you so much, Julia!
Love the recipe! I love crepes and boston cream pie so why not combine them! I pinned this so that I can try it later =) Newest follower from The Creative Connection link party
Welcome, Amy and thank you for a sweet comment!
This cake looks stunning. I can only imagine it tastes even more amazing! Hope you had a great day!
Awww, thank you, Holly!
This cake looks great!! Happy birthday 🙂 and I make my own birthday cake too!
Thank you so much, Dru!
Oh, this cake. I can’t even begin to tell you how much I want a slice…
Thank you so much, Jen!
What a great idea! This cake looks wonderful!
Thank you so much, Danielle!
Your cake looks absolutely heavenly. We made a crepe cake awhile back but nothing like this! Amazing!
Thank you so much, Erin!!
OMG, Lyuba!! This is the most awesome birthday cake I have ever seen!!
You are too sweet! Thank you, Cathy!
Looks amazing!
Thank you, Diana!
Im sitting here with my brother-in-law and I just showed this to him, cuz, he LOVES Boston cream!! He went crazy and said, “what is THAT!!! I need that NOW!!!”
Awww, how cool! Thank you, Tahny! Hope you all will try it 🙂
Yum! I made a chocolate meringue crepe cake and it was divine and this looks just as divine. I love the flavor the crepe gives the cake, not too sweet. I want to try this for my next crepe cake. Seriously, I’m drooling right now because it looks so good.
Stopping by from the Inspired Linky.
That’s why I really liked this cake, not too sweet! Chocolate meringue cake sounds awesome!
Thank you, Angela!
WOW!!! That is an awesome cake Lyuba! The pictures are gorgeous and making me wish I had a slice…or two right now 🙂 No store could make anything even close to that!
That is so sweet! Thank you, Lisa 🙂
Lyuba, this looks glorious! And happy, happy birthday to you. My husband loves Boston cream pie and I’m sure this will make him go out of his mind with happiness 🙂
Thank you so much, Amy!!
I hope you had a great birthday! And I am totally emailing this recipe to my husband for birthday cake hints! 😉
I did, thank you so much, Pamela! Hope he takes the hint 🙂
This is such a great idea and looks totally delicious. Happy belated birthday!
Thank you so much, Melanie!
Ok this is just too much….. this crepe cake looks AMAZING!!!!! I love anything with the Boston Cream flavors, and I love crepes.. what a great idea to marry the two together! What a beautiful looking dessert!
Awww, thank you, Maria 🙂
WOW, that looks amazing!
Thank you, Jessica!!
Lyuba! This is stunning! I love your cake. Happy Birthday!
Thank you so much, Tonia!
Suzanne of Simply Suzannes at Home
I’m not sure I’ve seen anything as beautiful, or delicious, as this!
Wow!
Thanks so much for sharing,
Suzanne
That is so sweet of you! Thank you, Suzanne!
Holy Crap look that piece of heaven!!! Seriously amazing! I’m going to go wipe the drool off my face now…. HAPPY BIRTHDAY!
Thank you so much, Julie! 🙂
oh. Oh! OH MYYYYY! you just give us a present on your birthday Lyuba! this looks like sheer yummy heaven 🙂
Happy Happy Birthday and many more to come! 🙂
Awww, how nice of you! Thank you, Lisa!
WOW!!! Now that’s a dessert! Looks amazing, you are very talented!!
Thank you, Paula! You are So sweet 🙂
That looks amazing I love the idea of all that custard stacked in between the crepes. You are so talented. Happy Birthday!!
Thank you so much, Jewel!
Drooling!!! Happy Birthday and I hope you had a wonderful time!
Awww, thank you, Zainab!
Oh, Lordy, this looks crazy good! I love Boston Creme pie, and crepes all stacked up like that with custard in between look even better than cake. YUM!
Sure is! Thank you so much, Marcie!
This looks awesome! I must make for my next occasion. Thank you!
Thank you, Carmel!
Oh wow! What better way to celebrate you than with a cake like this? Fantastic idea. I forgot to have birthday cake this year on my special day so I guess I’ll have to make up for it and try out this recipe! Thanks for sharing. -Rebecca
You need to make it up to yourself immediately!! 🙂
Thank you, Rebecca!
I hope you had a fabulous birthday! I always make my own cake, so I can post it. My family doesn’t argue too much anymore. My husband would just buy one and, um, no thanks! 😉 OMG Lyuba, this cake is gorgeous! I’ve been dying to try a crepe cake, so I think I know what I’m making for MY birthday next month!
Thank you so much, Dorothy!
Why would they argue, you cakes (and desserts) are awesome!!
Gorgeous cake! I’m actually drooling – looks sooooooooooooooo delicious 🙂
Awww, thank you, Winnie!
abut how many crepes should you end up with?
About how many crepes do you end up with or aim to end up with?
Hi Christie! I didn’t count how many crepes I made but the proportion of crepes and cream was nearly perfect. I had only about a tablespoon of custard left over. If I had to guesstimate, it was about 20 crepes (remember they are a bit thinker for the cake here than they would have been for regular crepes.)
Happy birthday! I found you from Show Stopper Saturday. 🙂
I love boston cream pie so this dessert is calling out to me. It is gorgeous and looks so yummy!
Thank you so much, Tina!
Sure looks so wonderful! What a surprise to have when the little fellow got home from his first day at school!
Thank you!
have to do a dessert tomorrow for my Accountant and I had brain freeze? Then puzzing around the net and came across your site and believe it or not your smile and name of your blog won me over…Don’t know if your still doing it, but thought I would take and make a comment that I am going to make it tonight after we close and see what’s up…wish me luck…