Gingerbread Crepe Cake

A stunning and easy gingerbread crepe cake will be a great recipe to take center stage this winter.

Happy Christmas week and happy first day of Winter! It’s probably the busiest and craziest week of the year but thankfully, it’s one of the warmest. Family gatherings, friendship rekindling and lots of cozy, winter recipes floating around in the air. I find this saying is indeed true ‘the coldest time of the year is also the warmest’ as I wrap presents, plan my Christmas day menu and bake delicious treats like this gingerbread crepe cake.

As you get together with loved ones this year, remember to slow down and enjoy the moments. The moments that will be remembered for years to come.

And if you are a last minute kind of girl like me, and still looking for a gorgeous dessert to serve your family, try this gingerbread crepe cake. It’s stunning, simple to create and filled with warm spices of the season.

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A crepe cake is a great way to turn a brunch favorite into dessert. This gingerbread version uses my basic crepe recipe and adds to it warm spices of ginger, cinnamon and cloves. The crepes are made as you would normally and layered with repeating layers of a caramel cream cheese filling and some more caramel sauce. It’s all wrapped in a rustic naked way with the filling for a simple, yet delicious dessert.

This is not only for this time of the year but will be great all winter long as we cozy up around the fire. So if your holiday menu is already decked out, save this recipe in your arsenal for winter dinner parties and gatherings.

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Get the recipe for this gingerbread crepe cake over on the KitchenAid blog, The Kitchenthusiast.

A stunning and easy gingerbread crepe cake will be a great recipe to take center stage this winter

Merry Christmas and Happy Holidays friends! Wishing you a safe and wonderful time with friends, family and loved ones.


Gingerbread Crepe Cake
Yield: 1 8-inch layered cake

Gingerbread Crepe Cake

Cook Time 30 minutes
Total Time 30 minutes



  • • 4 large eggs
  • • 1 ½ cups milk
  • • 1 cup water
  • • 2 cups all-purpose flour
  • • ¾ teaspoon ground cinnamon
  • • ¾ teaspoon ground ginger
  • • ½ teaspoon ground cloves
  • • 6 tablespoons melted butter


  • • 8 ounce cream cheese, softened to room temperature
  • • 1/3 cup caramel sauce + more for stacking
  • • 1 ½ cup heavy cream, cold
  • • ½ cup powdered sugar


  • • Crushed gingerbread cookies


  • For the full instructions, go to
  • This post is sponsored by KitchenAid. All opinions are 100% mine as usual. Thank you for supporting the occasional sponsored posts that make it possible for me to continue to create quality content!

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