Chocolate Orange Cream Crepe Cake Recipe

This easy Crepe Cake recipe is the perfect centerpiece to your next gathering! The flavors of the orange cream melt into the paper thin crepes to create a mouthwatering dessert everyone will go for seconds for.

Last updated: Jan 31, 2020

Now that you know how to make a crepe (from last weeks post) I thought I would share with you how to turn that talent of yours into a delicious dessert that you can enjoy for any special occasion!

This Orange Cream Crepe Cake combines creamy ricotta with fresh orange juice and zest and is drizzled with chocolate, which makes it perfect for anytime of year, and a great last minute dessert idea if you are still trying to figure out what to bring to Thanksgiving. Look at how gorgeous it is, especially with the easy to make candied oranges on top.

Assembled Crepe Cake with candied oranges on top - sitting on glass cake stand

The nice thing with this cake is that you can make it as rich as you would like. You can simply add more layers (we did about 15 crepes) or try adding more chocolate drizzle between the layers. Play with it and have fun! Now follow along with the steps to make your perfect crepe cake below (photo step-by-step below recipe).

Be sure to PIN THIS CAKE RECIPE so you have it for later!!

Crepe Cake Recipe

Did you make this recipe? Please be sure to rate it 5 stars and leave us a comment below and let us know what you thought!!

Chocolate Orange Cream Crepe Cake

A deliciously simple crepe cake that has fresh orange cream between layers of fresh crepes. Finished off with a drizzle of rich chocolate and candied oranges.
Prep Time30 mins
Chill Time2 hrs
Course: Cakes, Dessert, Holiday Treats
Cuisine: French
Keyword: Crepe Cake, Easy Crepes
Servings: 12 slices
Author: Melissa


  • 15 Crepes see our fail proof recipe linked above
  • 2 tbsp Orange Zest
  • 1/3 c Orange Juice
  • 1 c Whipping Cream
  • 1 1/3 c Ricotta
  • 2 tsp Sugar
  • 1 c Semi-Sweet Chocolate Chips


Orange Cream:

  • Prepare whipping cream by mixing 1c on high speed in your mixer until peaks form, scoop out and place in a covered bowl in the fridge.
  • Combine ricotta with orange juice, zest and sugar on medium speed in your stand mixer. Once combined, gently fold in your whipped cream you prepared earlier.

Crepe Assembly:

  • Begin by placing a crepe on a cake stand, add a dollop of your orange cream and gently spread out, leaving 1/2″ gap around crepe. If desired you can drizzle chocolate on each layer (or only the top).
  • Repeat the crepe and cream process until you reach your desired height (we did about 15 crepes)
  • For your final crepe spread cream mixture right to the edges. Drizzle with chocolate and top with candied oranges.
  • Place in fridge to chill (at least 2 hours, overnight is best) and serve cold.


For the orange juice and zest I used one large naval orange. If you are going to use candied oranges on top you will need a second orange (see link at bottom of page for candied oranges)
You can assemble the cake, including the top layer, a day in advance. Keep in fridge and take out when ready to serve.

Step by step:How to Make Crepe Cake

Your crepes and candied oranges should already be done at this point, this is for your day of assembly of the cake.

Mixing bowl full of orange ricotta cream for cake

Prepare your Orange Cream (consistency should look like the photo, you do not want it too thick or runny)

cake stand with frosted crepe and pile of crepes next to it

Save yourself some fussing and put your cake plate on a lazy-susan to make it easy for your cream. Start by putting a crepe on your cake stand and a dollop of cream (approx. 1/8c). Using an offset spatula gently spread the cream on the crepe, stopping 1/2″ from the edge (the cream will spread to the edges as the weight of the layers are added on). If you want it more decadent, drizzle melted semi-sweet chocolate between each layer.

Multiple crepes stacked with cream filling on glass cake stand

Place your next crepe on top and gently press down, repeat step 3 until you have the height you desire (we used approximately 15). When you get to your final crepe you can cover in plastic wrap and place in the fridge (at least 2 hours to chill) overnight is better as it allows the cream to settle.

Finished crepe cake with drizzled chocolate and candied oranges

Finishing touches! Fully cover your final layer with your orange cream and take it right to the edges. Drizzle with melted semi-sweet chocolate and then top with your candied oranges. Enjoy!

How easy was that?! Seriously, if you show up with this to your next family dinner everyone is going to think you are a dessert goddess!! They don’t need to know how simple it was to make, all they are going to care about is the luscious orange cream mixed with the richness of that chocolate!

Lemon Amaretto Tiramisu Dessert

Mother’s Day and warmer days are ahead my friends, which means it is time to start adding some new and tasty desserts to your recipe box! This Lemon Amaretto Tiramisu is a real game changer, in fact it is so delicious that I think you will be making it over and over again this summer! This Tiramisu is super light and fresh tasting, and the addition of the lemon curd is seriously amazing…it gives it that nice tart punch you crave on the hot summer days (think of a delicious glass of lemonade puckering your lips).

This Lemon Amaretto Tiramisu is super light and fresh tasting, and the addition of the lemon curd is seriously amazing! The cookies are dipped in a simple syrup created with Amaretto perfectly pairing with the sweetness of the mascarpone layer.

This Lemon Amaretto Tiramisu is super light and fresh tasting, and the addition of the lemon curd is seriously amazing! The cookies are dipped in a simple syrup created with Amaretto perfectly pairing with the sweetness of the mascarpone layer.

In a traditional Tiramisu the cookies are first soaked in espresso and coffee flavored liquor, which many people find overpowering and heavy. This one however is instead dipped in a simple syrup created with Amaretto (which is a lovely almond flavored liquor) and perfectly compliments the sweetness of the mascarpone layer. Heavenly right?!  There are a few steps for making the dessert, but it really comes together quickly once you have everything going, and trust me when I say the time it takes to make it is more than the time it will take for you to devour it! 

Lemon Amaretto Tiramisu Dessert

This Lemon Tiramisu is a fresh update to the classic coffee dish - light and fresh thanks to the citrus and Amaretto.
Prep Time15 mins
Cook Time10 mins
Course: Dessert
Cuisine: Italian
Keyword: Amaretto, Tiramisu
Servings: 8 servings
Author: Melissa


  • 1 ½ cup sliced almonds
  • 1 egg whites
  • 1/2 cup granulated sugar
  • 1 pkg Lemon Pie Filling generally requires 2 egg yolks
  • 1 container mascarpone cheese 475 g
  • 2 cups icing sugar
  • 1 tsp vanilla
  • 2 ½ cups whipping cream 35%
  • 3/4 cup Cool Whip
  • 1/3 cup amaretto liqueur
  • 18 ladyfinger cookies 2 pkg


  • Preheat oven to 350 F .
    Beat the egg white in a small bowl and toss almonds until well coated. Stir in 1/4 cup of the granulated sugar until well combined. Spread onto either parchment lined baking sheet, or a silicone mat (see photos). Bake and stir after about 5 minutes, place back into the oven until light golden, about 5 mins. Set aside.
  • Prepare lemon curd according to package, allow to cool slightly and add in the cool whip. Stir until well combined (should be a soft yellow). Place in the fridge until ready to assemble (can make a day in advance).
  • In stand mixer, beat together mascarpone cheese, icing sugar and vanilla until smooth. Empty into bowl so you can prepare whipped cream.
  • Beat 1-1/2 cups of the cream until stiff peaks form; fold into mascarpone mixture using a silicone spatula and put in fridge until ready to assemble.
  • In small pot cook remaining granulated sugar (1/4 c) with 1/4 cup water over medium heat and stir constantly until sugar is dissolved. Remove from heat and let cool completely. Stir in amaretto. Dip both sides of ladyfinger cookies in amaretto mixture and place in a single layer in a 13x9" baking dish.
  • Spoon mascarpone mixture over ladyfingers, spreading to edges gently pressing down so mixture fills holes. Spread lemon mixture evenly over top. Prepare the rest of the whipped cream and spread over lemon mixture, top with almonds and serve.

tips and tricks for lemon amaretto tiramisu 
  • Prepare the lemon curd and mascarpone mixture a day in advance so you just have to assemble the dish when you want it.
  • Going to multiple events in a weekend?? No problem! This recipe can easily make two 8″x8″ dishes instead (your layers won’t be as thick but will be JUST as tasty).
  • Put your sugar water mix in the fridge once it comes off the stove to cool it down faster!
  • Be sure to soak your cookies long enough (about 10 seconds a side) you want them to be soft with a slight bite to them (plus the more amaretto mix they soak up the better).


Ok, well now that I have finished the post I think I need to go make it again!! Be sure to let me know what you think of it! And if you love lemon recipes as much as I do be sure to check out my Raspberry Lemon Meringue Tarts (another simple and deeeelicious dessert to make for any event!). Enjoy <3

This recipe was adapted from Canadian Living.

Microwave Mug Cake Recipes – Salted Caramel and Chocolate Brownie!

These 2 Minute Mug Cake Recipes are so easy to make with a handful of pantry ingredients – in no time at all you will have deliciously moist chocolate cakes ready to eat! Your new go-to dessert any night of the week. 

Do I have a TREAT in store for you guys today! If you enjoy indulging in a slice of chocolate cake every once in awhile, but just don’t have the time or patience to make it, don’t you worry…your newest and QUICKEST recipe is here : Microwave Mug Cakes!!

We personally love to make ours in cappuccino mugs they are the perfect size for the cake to come up to the top, where as a normal mug they sink into and don’t look as pretty.

Chocolate mug cake in white cup topped with icing sugar
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Easy Nutella Brownie Recipe – Fudgey and Chewy!

If you are looking for delicious brownies from scratch then this Nutella Brownie recipe is for you! Simple to make with just a few ingredients, these brownies will become a favorite quickly.

I am gonna just start by saying that these Nutella Brownies are the BEST brownies you will ever make!!! And I do not say that lightly friends. As you know I am a major chocoholic and brownies may as well be listed as a food group for me. I mean take my Chocolate Peanut Butter Bundt Cake as an example of my extreme chocolate obsession!

This recipe was adapted from my friend at Aileen Cooks during a monthly recipe swap we were doing and as soon as I saw her Nutella Brownies I was done…heart stopped, drool running down my face, done. I mean can you blame me…look at how they turned out!! I love the little pockets of chocolate chips mixed with the hazelnut goodness of the Nutella.

Post updated: February 10th, 2020

white plate with 3 stacked brownies

Just looking at that plate of goodness makes me want more…sadly we brought them all to a dinner party with friends and they were DEVOURED which meant no leftovers for us! But hey that’s okay, just means I get to make another batch…just for me…for me and my hubby of course!

Be sure to PIN THIS BROWNIE RECIPE so you have it for later!


We’ve compiled some of the most asked questions about making brownies from scratch, if you have a question that isn’t listed here please feel free to email us or comment below!

how to make brownies from scratch

Believe it or not, making brownies from scratch is actually really easy! You want to first combine your wet ingredients; in this case the Nutella with eggs and vanilla, and then in a separate bowl sift your dry ingredients together. Once these two steps are finished you combine them together and only mix until you can no longer see the dry ingredients. You DO NOT want to over mix a brownie batter!

How to Bake Brownies from Scratch

Once your batter is prepared you’ll want to get them in the oven to bake so you can enjoy them sooner! To bake brownies from scratch you need to start with preparing your pan; always grease the pan you are using so the brownies don’t stick, then you will place the brownies in your preheated oven for the set amount of time as outlined in your recipe. Keep an eye on them during baking time and remove them when a toothpick inserted in the middle comes out clean (minus any gooey goodness from add ins like chocolate chips/nutella).

Baking pan with freshly baked Nutella Brownies


Did you make this recipe? Please be sure to rate it 5 stars and leave us a comment below and let us know what you thought!!

Easy Nutella Brownies

These Nutella Brownies are the BEST brownies you will ever make! Perfectly chocolaty and full of Nutella flavor, with the perfect gooey-ness in every bite!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dessert, Snack
Cuisine: American, Comfort Food
Keyword: Chewy Brownie Recipe, Easy Homemade Brownies, Gooey Nutella Brownies
Servings: 12 Brownies
Calories: 280kcal
Author: Melissa ~ The Olive Blogger


  • 2/3 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • cups Nutella
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips


  • Preheat oven to 325 degrees. Grease a square 8×8 baking dish and set aside.
  • Combine Nutella, eggs, and vanilla in stand mixer until well combined.
  • In a small bowl, sift together the flour, salt, and baking soda.
  • Fold the dry ingredients into the Nutella mixture until JUST combined.
  • Add in the chocolate chips and gently mix in.
  • Pour the brownie batter into the greased baking dish and bake 22-25 minutes.
  • Let cool before serving.

looking for more treats like these nutella brownies? 

“Cookie Dough” Bars (with Candy)

This post may contain affiliate links, please see my Disclosure Page for more details!

Friends this is it…THE ONE dessert you need for any event, gathering or late night sweet craving you get…a super yummy Cookie Dough Bar (yes you’ve read that right)! A safe-to-eat cookie dough filled with chocolate chunks and M&M’s and topped with peanut buttery chocolate…O-M-G! Now, if you are like me, when you make regular cookies you lick the bowl, spatula and beater…I mean we ALL do it right!? With this Cookie Dough Bar you are not running the risk of that icky tummy ache you get from the raw eggs in regular batter, and are rewarded with the most incredible treat that has ever hit your mouth. Add to that a nice little shot glass of milk and you are in for a real treat! 

Cookie Dough Bites

This recipe was adapted from the version I saw on Coupon Cravings and after a couple of small adjustments I am telling you that you will keep this recipe for years to come. I brought it to my brother-in-laws 40th birthday party the other week and the entire tray was devoured! I am not kidding you guys, there were 20 squares (plus more at home for when hubby and I got a craving a day or two later) and they were gulped down like they were a piece of candy. That is how you know you have a real winner! We cut ours into about 24 bars, but you can get up to 40 if you want a smaller bite-sized piece (recommended if you are serving to little ones as they are quite a sweet and decadent treat). I have already added this to my Christmas Baking List (check out last years 13 different cookies, bars and more) and will use the lovely red and green M&M’s you can find around the holidays to make them festive. They are going to be a huge hit on my cookie trays I give away…if they make it there! 

I mean guys seriously, looooook at these beauties: 

Cookie Dough Bites 2

Okay, okay, what am I waiting for right? You guys just want me to get to the recipe! The only thing I will mention ahead of time here is that you NEED to make these in advance…they are not like a traditional cookie that is baked and ready in 30 minutes. Also, you will need to make sure you have a few good pieces of equipment to get the best turnout (and not have them stick to the pan). You will need:

    • Parchment Paper (this is always good to have on hand for any baking you do, leaving your pans clean and your cookies will never stick)
    • 8×8 Baking Pan  (you can use a glass one or your traditional baking pan as you will be lining it with the parchment paper)
    • Offset Spatula (this is a MUST HAVE to make this square, you need it for the chocolate on top to ensure it spreads nicely over the base, and quickly!)
    • Stand Mixer (another must have, for any kind of baking really, but it works wonders with this one as you need a nice creamy texture for the batter. You do not want any lumps or granulated sugar left as it doesn’t get cooked away like a traditional cookie)

Edible Cookie Dough Bars with Candy

A delicious edible cookie dough filled with chopped chocolate candies is topped with a layer of peanut butter & chocolate for a one of a kind dessert.
Prep Time10 mins
Chill12 hrs
Course: Dessert
Cuisine: American
Keyword: Cookie Dough, Cookie Dough Bars, Edible Cookie Dough
Servings: 24 bars
Author: Melissa



  • ½ c butter softened
  • ¾ c packed light brown sugar
  • 2 c all purpose flour
  • 1 tsp vanilla extract
  • 1 14 oz. can sweetened condensed milk
  • 1 c chocolate chips
  • 3/4 cup m&m’s or any candy coated chocolate you prefer


  • ½ cup crunchy peanut butter
  • ½ cup milk chocolate chips



  • Line an 8×8 inch pan with your parchment paper and set aside.
  • In stand mixer (or lg bowl), mix together softened butter and brown sugar until fluffy for (2-3 minutes)
  • Add in vanilla and mix until combined. Alternate adding flour and sweetened condensed milk until well combined (will become creamy and smooth).
  • Mix in the chocolate chips and M&M’s.
  • Press the cookie dough into the bottom of a parchment paper lined 8×8 pan and cover. Refrigerate for at least 3 hours, overnight is fine.
  • Flip the cookie dough out onto a cutting board or plate and carefully peel back the parchment paper. Place back in the fridge while you make the “icing”.


  • Combine the peanut butter and ½ cup chocolate chips in a microwave safe bowl. Microwave on medium-high and be sure to stir every 30 seconds until melted. Pour and spread using your offset spatula over the top of the chilled dough. Chill until topping has hardened. Cut into pieces and serve!
  • *we cut ours into about 24 squares but you can make them more “bite-sized” and get even more out of this recipe!

Cookie Dough Bars with M&M's