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vertical photo of a girl holding a chai crepe cake on a cake stand by sugar and cloth
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4.67 from 3 votes

Easy Chai Crepe Cake Recipe

This easy chai crepe cake is perfect for celebrating fall weather and a quick and easy dessert for friends and family!
Prep Time20 mins
Cook Time20 mins
Total Time1 hr
Course: Desserts
Cuisine: French
Keyword: cake, chai, crepe, desserts, easy
Servings: 8 slices
Calories: 180kcal


  • Nonstick skillet
  • Spatula
  • Cake stand


Chai Crepes

  • 1.75 cup whole milk
  • 4 eggs
  • 6 tbsp fine cornmeal
  • 1 tsp brown sugar
  • 1 cup all-purpose flour
  • 0.5 tsp salt
  • 0.5 stick melted and cooled butter
  • 1 tsp cinnamon
  • 0.5 tsp cardamom
  • 0.25 tsp ground ginger
  • 0.25 tsp allspice
  • 0.25 tsp ground cloves
  • 0.125 tsp nutmeg
  • dash black pepper

Cake Filling

  • cup heavy whipping cream
  • 8 oz mascarpone softened at room temperature
  • 4 tbsp maple syrup
  • pistachios and flowers for garnishing


  • In a blender, add all of the crepe ingredients. Blend for approximately 1-1 ½  minutes (or until all the lumps are gone), making sure to stop half-way through to scrape down the sides.
  • Place the blender in refrigerator and chill for 30 minutes up to overnight. Once the batter is chilled, take a whisk and beat the batter to remove any excess lumps or clumps that may have formed during the chilling process.
  • Over medium heat, melt ½ teaspoon of butter in a 9-inch skillet.
    Once the butter has melted, tilt pan to approximately 45-degree angle and pour about 2 tablespoons of batter into the skillet.
    Be sure to swirl the batter around in the bottom of the skillet to even the crepe out.
  • Cook for about 45 seconds, or until you see the edges start to turn a golden brown. Then flip and cook for another 15 seconds.
  • Once the crepe is done, place on a paper towel lined plate and repeat the process starting by melting ½ teaspoon of butter in the nonstick skillet over medium heat.
    Continue until the batter has been used up.
  • At this time, you can either continue on to assemble the cake, or place the crepes in a zip-lock bag and store them in the fridge for a day or two prior to making the cake (just be sure to let the crepes come to room temperature again before you begin building the cake).
  • Once you’re ready to assemble the cake, beat your heavy cream until it’s soft and fluffy. Add in the mascarpone and maple syrup and continue beating until stiff peaks form.
  • Place a crepe in the center of a cake stand. Spread on a very thin layer (about 1-2 tablespoons) of the cream mixture. Add on another crepe, then another layer of cream, and continue on until all the crepes have been used, making sure to end with a slightly thicker layer of cream on top.
  • Garnish with pistachios and flowers, if desired, and slice and serve.


Serving: 1slice | Calories: 180kcal | Carbohydrates: 28g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 87mg | Sodium: 201mg | Potassium: 164mg | Fiber: 1g | Sugar: 9g | Vitamin A: 205IU | Calcium: 89mg | Iron: 1mg