We made this Rainbow Crepe Cake for Pancake Day (Shrove Tuesday) as an easy way to bring smiles to everyone at home. It may look elaborate, but it’s quite straightforward to prepare—especially with enthusiastic little helpers.
My daughter is the one who loves these kitchen projects. She enjoys baking and creating desserts, and I love that she spends time away from social media and learns to cook from scratch—skills that will be invaluable when she moves out for university. For now, she happily takes on projects like this rainbow crepe cake, saving me the time and making everyone happy with anything rainbow-coloured.
This rainbow crepe cake is truly beautiful and makes an excellent treat for Valentine’s Day, Pancake Day, kids’ parties, or any relaxed weekend when you want something special. It’s a celebration dessert that’s worth the extra time.
I grew up making what we called pancakes (clătite) — the thin crepe-style pancakes rather than the thicker American kind—typically filled with sour cherry jam (dulceață de vișine) or a dry cottage-cheese-style filling, then baked with crème fraîche. Those are unforgettable, and I hope to share that recipe soon.
Pancakes and French crepes have ancient roots, tracing back many centuries, and they remain the perfect base for both sweet and savoury fillings.
Next time I plan to try natural food colourings for the batter—they look so much better and are gentler than artificial dyes.
How to make a rainbow crepe cake?
The striking rainbow crepe cake, also called a Mille-crêpes, looks impressive but is simple to make. You don’t need a thousand crepes—24 thin crepes are plenty—and a fluffy homemade whipped cream to layer between them. Homemade cream is quick to make and tastes far better than store-bought. Add fresh berries if you like for a bright, fresh finish.
This cake isn’t overly sweet; it’s rich and decadent with delicate, paper-thin layers separated by light cream in vibrant rainbow colours. It’s visually stunning and delicious without being cloying.
There are many filling options to personalise the crepe cake to your taste.
Alternative fillings for rainbow crepe cake
- Creme boolla boolla (a fluffy fruit-cream style filling)
- Finely chopped toasted pecans or walnuts
- Nutella or chocolate/cacao-infused whipped cream
- Fresh fruit: crushed raspberries or very thinly sliced strawberries
- Tiramisu-style: mascarpone mixed with coffee flavour and a hint of rum, dusted with cocoa
- Layers of compote or homemade jam with cream for extra sweetness
- Simple lemon and sugar for a fresh, classic option
Other pancake recipes you may like:
- Mini Pancakes Cereal
- Dutch Baby Pancakes
- Simple Everyday Pancakes
- Savoury Dutch Baby with bacon and eggs
FAQs
Yes. Crepes freeze well, but a fully assembled crepe cake does not freeze successfully. To freeze crepes, place each one between sheets of clingfilm or parchment paper, then store them in a zip-top bag or airtight container. Defrost at room temperature for a few minutes and reheat briefly in the microwave or in a pan.
Partially. You can make the crepes ahead of time and assemble the cake when you’re ready. Crepes can be stored in the fridge on a plate covered with clingfilm for 3–4 days, or they can be frozen as described above. Vacuum-packing extends refrigerated storage to over a week. Do not fill with cream until just before serving.
Easy Rainbow Crepe Cake
Equipment
- whisk (hand or electric)
- glass bowl
- ceramic soup bowls x 5
- pancake pan
- a little patience
Ingredients
- 280 g spelt flour or all-purpose flour
- 6 tablespoon heavy cream or butter
- 770 ml almond milk or dairy full-fat milk or light coconut milk
- ⅕ teaspoon salt
- 4 tablespoon cane sugar add more if you like it sweeter
- 900 ml whipped cream
- 4 med eggs
- 6 teaspoon food colouring 1 teaspoon per colour
- 1 tsp vanilla powder or extract
Instructions
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In a bowl whisk the flour and sugar, then add the eggs. Mix well and gradually pour in the melted butter and warm milk, alternating if you prefer, until the batter is smooth.
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Divide the batter into six equal portions, using a measuring jug to ensure even amounts. Pour each portion into separate bowls.
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Add a few drops of food colouring to each bowl and whisk until the colour is evenly distributed and the batter looks vibrant.
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Heat a nonstick pan over medium heat. Pour a thin layer of batter and tilt the pan to coat the base. Cook each crepe for 30–60 seconds, until small bubbles appear, then flip and cook briefly on the other side. Repeat for all colours. Depending on batter thickness and pan size, you should get about 4 crepes per colour.
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Allow all crepes to cool completely before assembling. Start stacking from the darkest colour (purple), then blue, green, yellow, orange, and finish with red, spreading whipped cream between each layer.
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Cover the assembled cake with a final layer of cream—adjust thickness to your preference.
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Slice and serve immediately, or refrigerate until needed. Optionally drizzle with honey or caramel sauce when serving.
Notes
Nutrition
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Carbohydrates: 37g
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Protein: 7g
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