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Candy Corn Crepe Cake

Candy Corn Crepe Cake

Copper Chef 11" Square Fry Pan 

Recipe Type: Dessert

Servings: 8


  • 2.5 cup whole milk
  • 6 Eggs
  • 2 teaspoon salt
  • 0.25 cup sugar
  • 3 cup All purpose flour
  • 1 us liquid quart heavy whipping cream
  • 1.5 cup confectioners sugar
  • 2 teaspoon butterscotch flavoring
  • 1 yellow food coloring
  • 1 orange food coloring
  • 1 cup candy corn


Make the crepes. In a blender, combine the milk, eggs, salt and sugar. Blend for 15 seconds, to combine. Add the flour and pulse to combine. With the blender running, slowly drizzle in the melted butter. Blend for a full minute to emulsify the mixture. In a copper skillet, over medium-low heat, add enough batter to coat the bottom of the skillet. Swirl the pan to evenly distribute the batter. Cook until the top of the crepe begins to set, 2-3 minutes. Carefully flip the crepe and cook an additional 30 seconds. Transfer the crepe to a cooling rack. Repeat until all batter is used up. Allow all crepes to cool completely. Meanwhile, make the whipped cream. In a large bowl, combine the whipping cream, sugar and butterscotch flavoring. Using a hand-mixer, whip the cream until medium peaks form. Divide the whipped cream evenly into 3 bowls. Add some yellow food coloring to one of the bowls and gently fold into the cream. Add some orange food coloring to another bowl and gently fold into the cream. To build the cake, place a crepe layer on a serving dish or cake stand. Spread a quarter-inch later of yellow whipped cream over the crepe using a small offset spatula. Top with another crepe layer. Repeat the process, creating 3 layers filled with the yellow cream, followed by 3 layers filled with orange cream, and, finally, 3 layers filled with the white cream. Top the cake with some additional whipped cream and garnish with candy corn, if desired.