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Dulce de Leche Crepe Cake

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Elegant layers of delicate French crepes, filled with luscious whipped cream and sweet dulce de leche, finished with cocoa dust and a silky caramel drizzle — the ultimate show-stopping dessert.

Ingredients

Units Scale
  • 15 ready-to-use 9-inch French crepes (from two 5-oz packages)
  • 1 can dulce de leche (about 13.4 oz)
  • 1 cup heavy whipping cream
  • 1 cup unsalted butter, softened
  • 2 3/4 cups powdered sugar
  • 1 tbsp unsweetened baking cocoa (for dusting)

Instructions

  1. In a large bowl, beat the softened butter until smooth. Add in 1 cup of powdered sugar at a time, mixing well after each addition.
  2. Add the dulce de leche and beat until fully incorporated and creamy.
  3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold into the dulce de leche mixture until fluffy and uniform.
  4. Place one crepe on a cake stand or large plate. Spread a thin layer of the filling on top. Repeat with remaining crepes and filling, ending with a crepe on top.
  5. Generously spread the remaining whipped dulce de leche cream over the top layer.
  6. Dust with unsweetened cocoa and drizzle additional dulce de leche over the surface for a beautiful finish.
  7. Chill the cake for at least 2 hours before slicing to allow the layers to set.

Notes

  • Use ready-made crepes to save time, or make your own if preferred.
  • For cleaner slices, chill the cake thoroughly before cutting.
  • Reserve a small amount of dulce de leche for a decorative drizzle on top.
  • Store leftovers in the refrigerator for up to 3 days.

Nutrition

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