Vanilla & Speculoos Crêpe Cake

The Vanilla & Speculoos Crêpe Cake is a stunning no-bake dessert that layers delicate vanilla crêpes with a rich, spiced cookie butter cream. Soft, buttery crêpes form the base, while the filling—made from whipped cream and speculoos cookie spread—infuses the cake with cozy cinnamon and caramel notes. The result is a show-stopping cake that’s as elegant as it is comforting, perfect for birthdays, holidays, or when you simply want to impress.

Why You’ll Love This Recipe

• No oven required—perfect for warm days or minimalist kitchens

• Beautiful, layered appearance that slices like a dream

• Balanced flavor of creamy vanilla and warm spice

• Ideal make-ahead dessert—tastes even better the next day

• Can be customized with toppings like crushed cookies or a caramel drizzle

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crêpes

• All-purpose flour

• Large eggs

• Milk (dairy or plant-based)

• Water

• Unsalted butter, melted

• Vanilla extract

• Salt

For the Speculoos Cream Filling

• Heavy cream

• Speculoos cookie butter

• Powdered sugar

• Vanilla extract

• Mascarpone or cream cheese (optional)

Optional Toppings

• Warmed speculoos cookie butter

• Crushed speculoos cookies

Directions

1. Prepare the crêpe batter

   • In a large bowl, whisk together eggs, milk, water, vanilla extract, and melted butter.

   • Add flour and salt, then whisk until smooth. The batter should be thinner than pancake batter.

   • Chill the batter in the refrigerator for at least 30 minutes, up to 24 hours.

2. Cook the crêpes

   • Heat a nonstick skillet over medium heat and lightly grease with butter.

   • Pour in about ¼ cup of batter and swirl to evenly coat the pan.

   • Cook for 30–45 seconds, flip, and cook another 15–20 seconds.

   • Transfer to a plate or rack to cool. Repeat until you have at least 20–25 crêpes. Cool completely.

3. Make the filling

   • In a chilled bowl, whip heavy cream until soft peaks form.

   • In a separate bowl, beat speculoos spread, powdered sugar, and vanilla until smooth.

   • If using mascarpone or cream cheese, beat it into the speculoos before folding in the whipped cream.

   • Chill the filling until ready to use.

4. Assemble the cake

   • Place one crêpe on a serving platter.

   • Spread 2–3 tablespoons of filling evenly across the crêpe.

   • Repeat the layering process with remaining crêpes and filling.

   • Leave the top layer bare or finish with a thin layer of warmed cookie butter.

   • Chill the cake for at least 2 hours, preferably overnight, to allow the layers to set.

5. Slice and serve

   • Use a serrated knife for clean slices, wiping the blade between each cut.

   • Serve chilled or allow to come to room temperature.

   • Garnish with crushed speculoos cookies, whipped cream, or caramel drizzle if desired.

Servings and timing

Servings: 10 slices
Prep time: 40 minutes
Cook time: 30 minutes
Chill time: 2 hours
Total time: 3 hours 10 minutes

Variations

• Extra spice: Add ground cinnamon or nutmeg to the cream filling.

• Chocolate twist: Swap out half the speculoos with chocolate hazelnut spread.

• Crispy topping: Add crushed toffee bits or caramelized nuts on top.

• Fruit layer: Add thinly sliced bananas or poached pears between every few layers.

• Mini crêpe stacks: Make individual-sized stacks for single servings.

Storage/Reheating

• Refrigerator: Store covered in the fridge for up to 4 days.

• Freezer: Wrap individual slices tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw in the fridge overnight before serving.

• Make-ahead: Crêpes can be made 1–2 days ahead and stored between parchment sheets in the fridge.

FAQs

Can I use store-bought crêpes for this recipe?

Yes, store-bought crêpes work well if you’re short on time. Just ensure they’re thin and soft.

What is speculoos?

Speculoos is a spiced cookie spread made from crushed European-style cookies with notes of cinnamon, nutmeg, and caramel.

Can I make this cake without mascarpone?

Yes, mascarpone is optional. The whipped cream and speculoos alone create a light, fluffy filling.

How thin should the crêpes be?

Crêpes should be paper-thin. A light swirl of batter in a nonstick pan is the best method to achieve the right thickness.

Can I assemble this the same day?

You can, but for best results, chill the cake for at least 2 hours—or overnight—to let the flavors meld and layers set.

How do I keep my crêpes from tearing?

Letting the batter rest helps improve elasticity. Use a nonstick pan and avoid flipping too soon.

Can I add layers of fruit?

Yes, thin slices of ripe banana, fresh berries, or poached fruit can be added between layers for added texture and flavor.

What’s the best way to cut the cake?

Use a sharp serrated knife and clean the blade between each slice to preserve the layers.

Can I make this gluten-free?

Yes, substitute a gluten-free all-purpose flour blend that’s designed for 1:1 baking.

Is this cake overly sweet?

Not at all. The cream is lightly sweetened, and the spiced speculoos balances the richness without overwhelming the palate.

Conclusion

The Vanilla & Speculoos Crêpe Cake is a luxurious no-bake dessert that’s elegant enough for special occasions and simple enough for a weekend treat. Its delicate vanilla crêpes and creamy, spiced filling come together in a cake that’s both refined and deeply comforting. Whether you serve it as a holiday centerpiece or a quiet indulgence, every slice is a tribute to flavor, finesse, and the joy of layering something beautiful by hand.

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