Yummy Yam Cake Recipe For the Soul

Credit: Gerald Lee

A crepe cake is not made with just one layer of crepe or two or even three. It requires a many many layers, usually around 15 to 20! It can feel like you are building a stairway to heaven.

Despite the process being a bit daunting, it is well worth it. The alchemy of thin layers of yam crepes and fresh cream compliment each other perfectly. the layers intensify the simple flavours exponentially.

Crepe Cake for All Occasions!

This cake calls for conscious consumption. Multi-layered yet light, it allows even the dullest butter knife to glide right through easily, revealing a beautiful interior of perfectly horizontal stripes. It is certainly a showy cake.

Before I make your mouth water even more, the recipe is as below:

a) Crepe Batter

  • 6 eggs
  • 80ml corn oil
  • 30ml melted salted butter
  • 130g castor sugar
  • 220g cake flour
  • 1 teaspoon of salt
  • 20g of purple yam powder
  • 30ml yam essence
  • 740ml fresh milk

b) Cream Filling

  • 500ml heavy whipping cream
  • 30g icing sugar
  • 1 tablespoon of vanilla bean paste


a) Crepe Batter

  1. Whisk eggs, sugar, melted butter, oil, milk, vanilla and yam essence until well combined.
  2. Add cake flour, yam powder and salt.
  3. Run the mixture through a sieve once to ensure there are no lumps.
  4. Set aside to rest the batter for 30 minutes.
  5. Grease a non-stick cooking pan with 1 tablespoon of oil.  Wipe off access oil with a kitchen towel to ensure cooking pan is not greasy.
  6. Heat pan at medium heat for 2 minutes.
  7. Once the pan is hot, switch the heat to low and add about 3 tablespoons of batter, or enough to lightly coat the bottom of the pan, swirling the skillet as you add the batter to evenly coat the bottom of the pan.
  8. Cook for about 30 seconds per side or until it becomes a light golden colour. Then, flip using a thin-edged spatula and let the other side cook for another 30 seconds or until it becomes golden.
  9. Gently remove crepe to a flat wide plate and allow the layers to cool to room temperature before stacking and icing them.

b) Cream Filling

  1. Combine heavy cream, icing sugar and vanilla bean paste together.
  2. Whisk at medium speed until it starts to thicken a little. Then, switch to high speed.
  3. Whisk until cream has thickened but do not over mix as it will separate.

c) Assembling the Cake

  1. Place one layer of crepe on a cake board.
  2. Place 2 tablespoons of cream at the centre and spread evenly up until the edge of the crepe.
  3. Repeat steps 1 to 2 until all the layers are spread with cream except for the top layer.
  4. Evenly spread the excess cream at the sides of the crepe cake.
  5. Chill in the fridge for 1 hour.
  6. Just before serving, sprinkle some yam powder using a sift.

Layer Up!

Do you like this yam crepe cake recipe? While it takes a lot of patience to make it from scratch, it is worth the effort and time. A small bite of this light, fluffy cake goes a long way.

If you want more feel good recipes such as this one, check out some of my recipes that I have shared on Butterkicap. If you have any questions, don’t be shy to ask them via my Instagram account @justinescakesandkueh or at @butterkicap.

Justine Lim

With love for the freshest and natural ingredients, Justine Lim aspires to recreate heritage Malaysian recipes into modern, elegant-looking delicacies. Catch more of her delicious creations on her Instagram profile, @justinescakesnkueh

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