This mango crepe cake has over 30 layers of thin crepes and a luscious ombré whipped mango mascarpone filling. It might be the easiest cake you could make with this many layers - without an oven! It has loads of real mango flavor, is so creamy, and has bouncy, delicate crepes. This recipe goes through how to make foolproof crepes with a shortcut that you will love! I use the shortcut every time I make crepes.
You can use fresh or frozen mango for this recipe, since they get cooked down for the filling. If you have even more mangos to use, you need to make my fluffy mango cake roll.
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🥭 Why you'll LOVE this recipe
- 30+ layers: So many impressive, creamy, bouncy layers. This is really the simplest cake you're going to make with THAT many layers.
- No bake recipe: This is the perfect cake for when you don't want to turn your oven on or don't have access to an oven. To make it even easier - you can use store bought crepes if you can find them!
- Mango: Easy homemade mango reduction gets folded into the whipped mascarpone cream filling, creating a gorgeous, milky, mango flavor.
- Ombre: The bottom of the cake is a darker yellow color with the most mango flavor, the middles is a lighter yellow color, and the top is a classic vanilla flavor. This gives the mango crepe cake more range of flavor and keeps it more interesting!
- Extra crepes: This recipe makes extra crepes so you don’t have to worry about burning or ruining a few crepes along the way! Just snack on those.
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
Mango: Fresh or frozen mango can be used for the filling. You can also use store-bought mango puree, but make sure that you cook it down in a saucepan until it thickens up to a jam-like consistency. You’ll need fresh mango for decorating the top.
All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
Milk & water: I add both into my crepe batter. Milk adds lots of flavor, while water helps create extra thin, delicate crepes with lacy edges. I prefer to use whole or 2% milk. You can use your favorite milk of choice.
Whipping cream: You’ll need chilled 35% whipping cream for the filling.
Mascarpone Cheese: This stabilizes the whipped cream and helps the crepe cake holds its shape. It also adds a lovely mild milky flavor.
Olive oil: Typically, if I’m eating crepes fresh I’ll be using melted butter. However, since the crepe cake is eaten chilled, it’s best to use a liquid oil like olive or vegetable oil because it stays softer when refrigerated.
👩🍳 How to make mango crepe cake
Crepes step by step
Step1: Combine all of the crepe ingredients into a blender, starting with the wet ingredients, in this order: eggs, milk, water, oil, sugar, flour, and baking soda.
Step 2: Blend, starting with the lowest speed on your blender. Blend just until most of the batter looks combined.
Turn the blender off and scrape the sides of the blender with a spatula to remove any stuck on bits of flour. Blend again, stopping as soon as the batter is fully smooth. Let the batter rest for 20 minutes in the fridge, right in the blender.
Step 3: Preheat your crepe pan - use either a nonstick pan or a seasoned cast iron pan. Add a teaspoon of butter and melt. Stir and pour in enough crepe batter to coat the bottom of the pan, moving the pan around to make an even layer. You can pour the batter right out of the blender's spout.
Step 4: Cook the crepe on medium-low heat. Once the top becomes opaque, you see pockets of steam bubbling underneath, and the edges lift up and turn golden brown - you're ready to flip! Carefully use a spatula to run under the perimeter of the pan, releasing the edges first. Then run the spatula under the middle of the crepe to release it from the pan, and flip it over quickly. Cook the other side for about one minute, or until it gets golden brown. Use a spatula to remove it from the pan.
Step 5: Repeat the process with the rest of the crepe batter - you typically don't need to add any more butter to the pan after the first crepe. The first crepe usually comes out wonky because the pan is still preheating and getting seasoned from the butter. The rest of the crepes should come out much better! Even if some are still wonky, don't worry because when they get layered and stacked you won't notice it much. Adjust the heat of your stove if needed, I like cooking them on medium-low heat.
Step 6: Stack the crepes up on a plate and let them cool to room temperature before stacking and filling. You can make the crepes ahead of time. Cover the stack with wrap or a lid to prevent them from drying out, and pop them in the fridge until you're ready to assemble the cake. It's important to let the crepes warm up to room temperature so that it's easier to separate them before stacking.
Mango puree step by step
Step 1: Combine diced mango, water, and sugar in a medium saucepan. Bring it to a simmer, and stir frequently to prevent it from burning. Cook for about 10 minutes. You need the mango mixture to reduce and thicken up. The thicker the better! The consistency should be like a thick jam.
Step 2: Remove the mango from heat and let it cool in a non-metal bowl. This prevents the mango filling from having a metallic flavor. Blend it until smooth. If you notice that your mango has a lot of fibers, you can push the mango puree through a sieve to remove the fibers.
Whipped cream filling step by step
Prep: Pop your mixing bowl into the freezer for 5 minutes before starting to chill the bowl - this will make it easier to whip up the cream.
Step 1: Pour the chilled cream into the bowl. Add sugar and use a whisk attachment to whip it up to medium peaks - when you can start to see outlines of the cream on top but it doesn't hold its shape.
Step 2: Briefly mash the mascarpone cheese in a bowl or right in the measuring cup, just to break it up. Then, add the mascarpone cheese into the whipped cream. Add vanilla and salt into the whipped cream as well. Then, whip the whipped cream mascarpone mixture just until it forms stiff peaks. Don't overwhip it!
Step 4: Set aside about a third of the whipped cream in a separate bowl. Add the cooled mango mixture into the rest of the whipped cream and gently fold it in to incorporate.
Divide the mango whipped cream in half, separating them into separate bowls. Add a touch of yellow food coloring to one half to make it a little brighter. This part is optional, but creates a stronger ombré effect. You should now have three bowls of filling: A darker yellow, medium yellow, and white.
Assembling mango crepe cake step by step
Step 1: Place a small dollop of the darker yellow filling on a large flat plate or cake stand. Place the first, largest crepe down. Spread a thin layer of the darker yellow filling on top of the crepe, spreading it out all the way to the very edge in an even layer. It's important to spread the filling as evenly as possible to get a perfectly round crepe cake with a flat top. I like my filling thickness to be about 2-3 millimeters thick. Place the next crepe on top.
Step 2: Continue layering crepes and the darker yellow filling until it runs out. Then, use the lighter yellow filling to layer between the crepes. Lastly, use the white filling to layer the rest of the crepes - making sure you leave about half a cup to decorate the top. You might have a few crepes left over, that's ok!
Step 3: Add the rest of the white filling on top and push it around with a spoon to create swoops and swirls.
Step 4: Pile the top with sliced and cubed fresh mango, and decorate with blossoms (optional).
✔️ Expert cake tips
- Crepe batter: if you find that the batter is too thin, gummy, and creates crepes that are difficult to flip, add 2-4 extra tablespoons of flour and blend briefly to mix. If it's too thick, add 2-4 tablespoons of water.
- Use a non-stick frying pan or seasoned cast iron skillet to cook the crepes: This prevents the crepes from sticking to the pan, making it hard to flip them.
- Don't overwhip the cream: The whipped cream frosting is ready as soon as it holds its shape well and looks silky smooth. Overwhipping can create a grainy whipped cream frosting and keeps the cake nice and soft.
- Let the crepe cake refrigerate for at least 4 hours - or even better - overnight in the fridge. This helps ensure that the whipped cream filling sets, helping you get easy, clean slices.
🥄 Make ahead
You can easily make any crepe cake ahead of time! Here's how:
Crepes: Crepes are great to make ahead because it takes a while to cook them up. Stack them up on a plate and cover tightly with some wrap to prevent them from drying out. Refrigerate them for up to 2 days, or until you're ready to assemble the cake. Once you're ready to assemble, let the crepes come to room temperature so that they're easy to separate and don't stick together.
Mango puree: The mango puree can be made up to 3 days ahead of time. Store it in a non-metal container in the fridge until you're ready to make the cake.
Whipped cream frosting: You shouldn't prepare this ahead of time because it will set before you have the chance to spread it in between the layers. This can give it a grainy texture. Make the whipped cream frosting as soon as you're ready to assemble the cake.
✔️ Storage
This mango crepe cake stores really well in the fridge, and tastes even better after a day or two since the flavors have time to develop.
Store in a cake carrier or in an airtight container in the fridge for up to 4 days. Make sure that it's covered or wrapped to prevent the crepe edges from drying out and becoming stale.
To store for even longer, freeze slices in an airtight container or wrapped tightly for up to 2 months.
❔ Why I’ll be forever making my crepe batter in a blender
I like to think that I invented blending crepe batter in a blender when I was 15 years old, tired on a saturday morning, and REALLY craved homemade crepes but was unwilling to go through all the work. Mixing the wet and dry ingredients in separate bowls, then gradually mixing them together was way too much work. I saw the blender on the countertop and thought - why not?
Since then, I’ve been blending my batter. I find that it actually produces a better crepe texture that is more delicate, doesn’t tear easily, and has the perfect crisp edges.
If you’ve never tried blender crepes, I highly recommend it! It’s also really convenient to pour the crepe batter right out of the blender spout into the pan. I’ll never go back…
📖 Recipe FAQs
I prefer a well seasoned cast iron pan. See if you can find one with very shallow edges so that it is easier to flip the crepes! It gives me the best crispy edges and all natural non-stick surface. And you never have to replace the pan like you would a non-stick, just season regularly! These pans are passed down generation after generation.
Non stick pans work really well too. A nonstick pan is the best option if you want to use something that you probably already have on hand.
I would not recommend a regular pan (stainless steel) because it is very difficult to get the batter and technique just right to prevent the crepes from sticking.
Some troubleshooting that I do when that happens to me are: I butter up the pan extra well. I usually add a lot of butter the first few crepes that I make so that it gets properly greased up. Afterwards you can adjust the amount of grease you need to prevent sticking. I usually find that I don’t need much more afterwards.
Use a metal spatula if you’re using a cast iron pan or a thin plastic spatula if you’re using a non-stick pan. I find that wooden and rubber spatulas don’t work well for me.
Make sure the spatula doesn’t have any bits of batter stuck on it because they can grab onto the crepe and cause it to tear.
Maybe your batter is too thin. Weigh the flour instead of using measuring cups for most accurate results. If the batter is too thin, try adding an extra tablespoon or two of flour and pulsing one or two times in your blender or food processor. See if this will make a difference. TIP: weigh the flour for the most accurate results!
Make sure you let the batter rest before cooking the crepes. This will also help prevent it from sticking and tearing.
You sure can! That is my secret shortcut to making smooth, thin crepe batter. Just pulse 2-3 times and scrape the sides halfway through if needed. Only blend just until everything is combined and smooth. Do not over blend or your batter will develop too much gluten.
If you don't have a blender or food processor you totally can! Mix dry and wet ingredients in separate bowls, and gradually add in the wet into the dry, whisking constantly to prevent lumps. Continue with the rest of the recipe.
Yes you definitely can! The batter needs to sit for at least 20 minutes before cooking - even better if it sits for a bit longer. This gives plenty of time for the gluten to relax and flour to hydrate, giving you thin, delicate crepes that won’t tear or stick.
This mango crepe cake is best eaten the day of assembly but will keep well for a few days in the refrigerator. To prep in advance, make the crepes the day before, cover, and refrigerate. Let the crepes sit at room temperature for about 20 minutes before assembly so that they can soften up and are easier to pull away from each other. You can also make the mango puree the day before and store it in the refrigerator.
For extra thin crepes I like to keep the batter on the thinner side. Be careful with having the batter too thin because they may be prone to tearing. Add an extra tablespoon or two of flour and pulse one or two times.
The batter needs to sit for at least 20 minutes before cooking - even better if it sits for a bit longer. This gives plenty of time for the gluten to relax and flour to hydrate, giving you thin, delicate crepes that won’t tear or stick. You can even make the batter the night before and let it rest in the fridge overnight.
If you can't find mascarpone cheese, you can easily substitute it with full fat cream cheese. It will taste a bit cheesier than with mascarpone which has a very creamy and subtle taste.
Let the mango crepe cake firm up in the refrigerator for about 20-30 minutes after assembly. This will help the filling to stiffen up a bit so it doesn't ooze out of the sides. Use a very sharp knife to cut into slices.
Yes you can! Cook it down on the stove in a saucepan so that it thickens up to a thick, jam like consistency. Otherwise it will thin out the filling too much.
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📖 Recipe
Mango Crepe Cake with Easy Homemade Crepes
Equipment
- 9" cast iron or non-stick pan
- blender or food processor
Ingredients
Crepes
- 4 large eggs room temperature
- 2 ¼ cups all purpose flour 270g
- ¼ cup granulated sugar
- ¼ teaspoon sea salt
- ⅛ teaspoon baking soda
- 1 ½ cup milk whole or 3.25% milk is best
- 1 ½ cup water room temperature
- 2 tablespoons olive oil or vegetable oil
- 1 tablespoon pure vanilla extract
- 2 tablespoons butter for oiling pan
Mango Puree
- 3 cups mango fresh or frozen
- ¼ cup water
- 3 tablespoons granulated sugar
Whipped Cream Filling
- 3 cups whipping cream 35% cream, cold
- ⅔ cup powdered sugar
- 1 tablespoon pure vanilla extract
- 1 cup mascarpone cheese softened for 10 minutes at room temperature
Assembly
- 2 mangoes fresh, cut into slices and cubes
- berries optional
- edible flowers optional
Instructions
Crepes
- Combine all of the crepe ingredients into a blender or food processor, starting with the wet ingredients, in this order: eggs, milk, water, oil, sugar, flour, and baking soda.4 large eggs, 2 ¼ cups all purpose flour, ¼ cup granulated sugar, ¼ teaspoon sea salt, ⅛ teaspoon baking soda, 1 ½ cup milk, 1 ½ cup water, 2 tablespoons olive oil, 1 tablespoon pure vanilla extract
- Blend, starting with the lowest speed on your blender. Blend just until most of the batter looks combined. Turn the blender off and scrape the sides of the blender with a spatula to remove any stuck on bits of flour. Blend again, stopping as soon as the batter is fully smooth. Let the batter rest for 20 minutes in the fridge, right in the blender.
- Preheat your crepe pan - use either a nonstick pan or a seasoned cast iron pan. Add a teaspoon of butter and melt. Stir and pour in enough crepe batter to coat the bottom of the pan, moving the pan around to make an even layer. You can pour the batter right out of the blender's spout.2 tablespoons butter
- Cook the crepe on medium-low heat. Once the top becomes opaque, you see pockets of steam bubbling underneath, and the edges lift up and turn golden brown - you're ready to flip! Carefully use a spatula to run under the perimeter of the pan, releasing the edges first. Then run the spatula under the middle of the crepe to release it from the pan, and flip it over quickly.
- Cook the other side for about one minute, or until it gets golden brown. Use a spatula to remove it from the pan.
- Repeat the process with the rest of the crepe batter - you typically don't need to add any more butter to the pan after the first crepe. The first crepe usually comes out wonky because the pan is still preheating and getting seasoned from the butter. The rest of the crepes should come out much better! Even if some are still wonky, don't worry because when they get layered and stacked you won't notice it much. Adjust the heat of your stove if needed, I like cooking them on medium-low heat.
- Stack the crepes up on a plate and let them cool to room temperature before stacking and filling. You can make the crepes ahead of time. Cover the stack with wrap or a lid to prevent them from drying out, and pop them in the fridge until you're ready to assemble the cake. It's important to let the crepes warm up to room temperature so that it's easier to separate them before stacking.
Mango Filling
- Combine diced mango, water, and sugar in a medium saucepan. Bring it to a simmer, and stir frequently to prevent it from burning. Cook for about 10 minutes. You need the mango mixture to reduce and thicken up. The thicker the better! The consistency should be like a thick jam.3 cups mango, ¼ cup water, 3 tablespoons granulated sugar
- Remove the mango from heat and let it cool in a non-metal bowl. This prevents the mango filling from having a metallic flavor. Blend it until smooth. If you notice that your mango has a lot of fibers, you can push the mango puree through a sieve to remove the fibers.
Whipped Cream Filling
- Pop your mixing bowl into the freezer for 5 minutes before starting to chill the bowl - this will make it easier to whip up the cream.
- Right before assembling the cake, pour the chilled cream into the bowl. Add sugar and use a whisk attachment to whip it up to medium peaks - when you can start to see outlines of the cream on top but it doesn't hold its shape.3 cups whipping cream, ⅔ cup powdered sugar, 1 tablespoon pure vanilla extract
- Briefly mash the mascarpone cheese in a bowl or right in the measuring cup, just to break it up. Then, add the mascarpone cheese into the whipped cream. Add vanilla and salt into the whipped cream as well. Then, whip the whipped cream mascarpone mixture just until it forms stiff peaks. Don't overwhip it!1 cup mascarpone cheese
- Set aside about a third of the whipped cream in a separate bowl. Add the cooled mango mixture into the rest of the whipped cream and gently fold it in to incorporate.
- Divide the mango whipped cream in half, separating them into separate bowls. Add a touch of yellow food coloring to one half to make it a little brighter. This part is optional, but creates a stronger ombre effect. You should now have three bowls of filling: A darker yellow, medium yellow, and white.
Assembly
- Place a small dollop of the darker yellow filling on a large flat plate or cake stand. Place the first, largest crepe down. Spread a thin layer of the darker yellow filling on top of the crepe, spreading it out all the way to the very edge in an even layer. It's important to spread the filling as evenly as possible to get a perfectly round crepe cake with a flat top. I like my filling thickness to be about 2-3 millimeters thick. Place the next crepe on top.
- Continue layering crepes and the darker yellow filling until it runs out. Then, use the lighter yellow filling to layer between the crepes. Lastly, use the white filling to layer the rest of the crepes - making sure you leave about half a cup to decorate the top. You might have a few crepes left over, that's ok!
- Add the rest of the white filling on top and push it around with a spoon to create swoops and swirls.
- Pile the top with sliced and cubed fresh mango, and decorate with blossoms (optional).2 mangoes, berries, edible flowers
Video
Notes
- Crepes: Crepes are great to make ahead because it takes a while to cook them up. Stack them up on a plate and cover tightly with some wrap to prevent them from drying out. Refrigerate them for up to 2 days, or until you're ready to assemble the cake. Once you're ready to assemble, let the crepes come to room temperature so that they're easy to separate and don't stick together.
- Mango puree: The mango puree can be made up to 3 days ahead of time. Store it in a non-metal container in the fridge until you're ready to make the cake.
- Whipped cream frosting: You shouldn't prepare this ahead of time because it will set before you have the chance to spread it in between the layers. This can give it a grainy texture. Make the whipped cream frosting as soon as you're ready to assemble the cake.
- If the batter is too thin, gummy, and creates crepes that are difficult to flip, add 2-4 extra tablespoons of flour and blend briefly to mix.
- Use a non-stick frying pan or seasoned cast iron skillet to cook the crepes
- Don't overwhip the cream
- Let the crepe cake refrigerate for at least 4 hours or overnight
Beth
I loved how easy it was to make the crepes. It takes a bit of patience to fry up the crepes but I made them the day before so that helped. The filling was phenomenal!
Mary
So happy you loved it, thank you so much! 😀