Nutella Crepe Cake

Nutella Crepe Cake is an irresistible, show-stopping dessert I love to make when I want something elegant and indulgent without turning on the oven. It’s made by layering soft, thin crepes with rich, creamy Nutella until a beautiful, towering cake forms. Each slice reveals dozens of delicate layers and delivers that perfect balance of chocolate-hazelnut goodness and buttery crepes.

Why You’ll Love This Recipe

I love this crepe cake because it’s surprisingly easy to put together and makes such a dramatic presentation. It’s perfect for celebrations, brunches, or just satisfying my Nutella cravings in the most luxurious way. The texture is delicate, creamy, and perfectly sweet without being overwhelming. Plus, I can make it ahead, and it tastes even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crepes:

• Eggs

• Milk

• Water

• All-purpose flour

• Melted butter

• Sugar

• Vanilla extract

• Pinch of salt

For the filling:

• Nutella (softened slightly for easier spreading)

• Heavy cream (optional, to loosen the Nutella if needed)

Optional toppings:

• Whipped cream

• Chopped hazelnuts

• Chocolate shavings

• Powdered sugar

• Fresh berries

Directions

1. Make the crepe batter:
   I whisk together eggs, milk, water, flour, melted butter, sugar, vanilla, and salt until smooth. I let the batter rest for 20–30 minutes to relax the gluten and prevent tearing.

2. Cook the crepes:
   In a nonstick skillet over medium heat, I pour a small amount of batter and swirl it into a thin circle. I cook for about 1 minute per side, until lightly golden. I stack the finished crepes on a plate and let them cool completely.

3. Prep the filling:
   I gently warm the Nutella so it spreads easily. If it’s too thick, I stir in a tablespoon or two of heavy cream to loosen it slightly.

4. Assemble the cake:
   On a cake stand or plate, I layer one crepe, then spread a thin, even layer of Nutella on top. I repeat the process, stacking crepe and Nutella until all the crepes are used, ending with a crepe on top.

5. Chill and set:
   I cover the cake loosely and refrigerate it for at least 2 hours (or overnight) to let it firm up and slice cleanly.

6. Decorate and serve:
   Just before serving, I top it with whipped cream, chopped hazelnuts, or a dusting of powdered sugar if I want to dress it up.

Servings and timing

This recipe makes about 8–10 slices. It takes 30 minutes to prep, 30–40 minutes to cook all the crepes, and at least 2 hours of chilling time, so I usually plan ahead and make it earlier in the day or the night before.

Variations

• I sometimes alternate layers with whipped cream or mascarpone to lighten the richness.

• A thin layer of raspberry jam adds a tart contrast to the sweet Nutella.

• For a banana twist, I layer in thin slices of banana every few crepes.

• I’ve used chocolate crepes for a double-chocolate version.

• For a nut-free option, I use chocolate spread or ganache instead of Nutella.

Storage/Reheating

I store the cake in the refrigerator, covered, for up to 3 days. It tastes even better the next day as the layers meld together. I don’t reheat it — it’s meant to be served chilled or at room temperature.

FAQs

Can I make the crepes ahead of time?

Yes — I often make the crepes a day in advance and store them in the fridge between sheets of parchment paper.

How do I keep the layers even?

I use the back of a spoon or offset spatula to spread the Nutella evenly, and I rotate the cake slightly after each layer to keep the stack straight.

Can I freeze Nutella crepe cake?

I don’t recommend freezing it, as the texture of the crepes and Nutella can change. It’s best enjoyed fresh from the fridge.

Do I need a special pan for crepes?

No, I use a regular nonstick skillet or crepe pan. As long as it’s flat and nonstick, it works perfectly.

How many crepes do I need?

I usually make about 20 crepes for a full cake. The more layers, the more impressive it looks — but even 15 layers gives a great result.

Conclusion

Nutella Crepe Cake is a dreamy dessert that combines the delicate texture of homemade crepes with the rich, creamy decadence of Nutella. It’s a treat I turn to when I want to impress or simply spoil myself with something beautiful and delicious. Each bite is soft, chocolatey, and melt-in-your-mouth good — and once I’ve made it once, it quickly becomes a favorite.

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