Pumpkin Nutella Crepe Cake…the 100th Year Celebration Cake!!
Yes…it’s a time for some cake!
Today someone I am very fond of is celebrating a BIG birthday.
And I could not be more excited. Chuck Williams, the founder of Williams-Sonoma turns 100 today and I am helping the Williams-Sonoma family celebrate this milestone birthday!! I know, I know, how cool is that! I have to say that when I was asked to bake Chuck a cake, I was pretty flattered. If you’ve ever read anything about Chuck or have had the honor of meeting him than you know what a cool and unique guy he is. The things he has accomplished in his 100 year journey are pretty incredible, and I have to say he is a huge inspiration for me.
I took some time this week to really read about him and get to know him the best I could. I wanted to make him a cake that really represented bits and pieces of his life.
The thing is, Chuck is a simple guy. He likes simple things. Nothing fancy, just things that function well, serve their purpose and food that tastes incredibly delicious.
Originally, I had a grand 3-layer tiered cake planned. Each layer was going to represent a time in his life. it was going to be BIG and over the top. BUT after talking with a friend who has personally worked side by side with Chuck I realized that an over the top cake wouldn’t really be his thing.
I needed something simple.
Of course, you are probably looking at this cake and thinking, “simple? Yeah, right”. Well, yeah. I had simple in mind, but come on guys. You know me and my cakes, I like to make them extra special.
Issues I tell ya.
Actually though, this crepe cake is SO simple. It’s just pumpkin crepes, Nutella, vanilla whipped cream and on top…toasted pumpkin seeds. Total perfection right there. But then I got to thinking, I wanted to have a little more fun with this cake.
So I added a personal Sticky Chocolate Date Cake right on top with a pretty generous drizzle of Bourbon Caramel, cause I mean, how many people get to experience 100…it’s time to live it up!
In all seriousness though. I really put a lot of thought into this cake. In some way, each element of the cake relates to Chuck’s life and all of his kitchen discoveries.
P.S read all about Chuck’s finds here.
Where to start? Hmm, well?
The crepes! Maybe one of the coolest things I read about Chuck was his love for his trips to Paris. He really loved everything about French cooking. And with good reason, did you know that Chuck introduced the crepe pan to the U.S? He did, I thought that was pretty amazing seeing as I make crepes in my crepe pan almost weekly. I love my crepes!
Clearly, a crepe cake was a no brainer. But what flavor? I really wanted to tie some autumn flavors into this cake, so pumpkin it was!! FYI, I’m going all out with the pumpkin this year. Like no holding back or worrying about posting too much pumpkin. Pumpkin and I are just having a moment… and I am embracing it.
Since I wanted to keep the cake simple, Nutella was my answer and no one was complaining. You can never, go wrong with crepes + Nutella. Especially when the crepes are pumpkin and spiked with cinnamon. <–DO IT.
It’s the perfect European inspired dessert, but still fitting for the season. YES. Gosh, I love seasonal food.
But wait, what about all that stuff on top??
Right! That Sticky Chocolate Date Cake was inspired by the many years Chuck spent working on a date farm in California. The caramel was just kind of a spur of the moment thing. It just seemed fitting, and really, when is bourbon caramel ever a bad thing?
Ahh, that’s just a stupid question, of course it’s never a bad thing.
Oh, and I totally made homemade birthday candles out of homemade Rice Krispie treats. I’m babysitting Asher for the next few days and she begged me to make some. So I just used the leftovers and made them into candles. It was a fun idea, but I don’t recommend it. The heat from the fire, kind of re-melts the marshmallow. My candles just kind of keeled over. 🙁
Oh well, the cake was delicious and honestly pretty simple to make. You don’t HAVE to make the date cakes or the caramel…but you kind of should…if you have time. OR you could make the Date Cakes on their own without the caramel. Each of the elements of this cake are delicious both all together or on their own, so pick and chose what you’d like to make…or just make them all.
My one really important tip when making a crepe cake is to keep the cake well chilled and the layers thin. This is KEY to creating a successful cake.
And finally, I think that pumpkin and Nutella may just be a favorite combo of mine. If you have yet to try the two together, this is the weekend (hello, it’s also the first weekend in OCTOBER!).
For the topping, I made candied pumpkin seeds. If you’re thinking they must be difficult, they’re not, they are actually so easy and SO GOOD!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Pumpkin Nutella Crepe Cake.
By halfbakedharvest
Course: Dessert
Cuisine: American
Keyword: cake, crepe, nutella, pumpkin
Actually though, this crepe cake is SO simple. It's just pumpkin crepes, Nutella, vanilla whipped cream and on top...toasted pumpkin seeds. Total perfection right there. But then I got to thinking, I wanted to have a little more fun with this cake.
Ingredients
Pumpkin Crepe Cake
- 6 tablespoons butter
- 4 large eggs
- 1 1/2 cups milk I use 2%
- 3/4 cup pumpkin puree
- 2 cups all-purpose flour
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoons salt
- 1 cup water + plus more if needed
- 1 cups jar Nutella or 2-3
- 1 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1/3 cup pepitas toasted
Bourbon Caramel
- 1 cup granulated sugar
- 7 tablespoons unsalted butter cut into chunks
- 2/3 cup full fat canned coconut milk may use heavy cream
- 2 tablespoons bourbon optional
- 1/2 teaspoon flaky sea salt
Sticky Chocolate Date Cakes
- 1 cup milk
- 12 ounces Medjool dates pitted + finely chopped
- 6 ounces dark chocolate chopped
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 8 tablespoon unsalted butter softened
- 1/2 cup brown sugar
- 3 eggs
- 1 1/2 cups flour
Instructions
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To make the crepes, add butter to a small saucepan and heat over medium heat. Whisk constantly until brown bits appear on the bottom, about 5-6 minutes, then immediately remove from heat and set aside. Combine all the remaining crepe ingredients in a blender or food processor. Add the browned butter and pulse for 30 seconds or until well combined, scraping down the sides as needed. Place the crepe batter in the refrigerator for about 20 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
-
Heat a non-stick pan or cast iron skillet over medium heat. Add butter or cooking spray (I like to use cooking spray) to coat. Pour 1/4 cup of crepe batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook another 10 seconds and then remove the crepe to a plate, spread a little butter on to the crepe while it's still warm. Continue to make the crepes until all the batter is gone, spreading each crepe with butter as it comes off the stove. Makes about 24 crepes. Allow the crepes to cool completely before assembling the cake.
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Working with one crepe at a time, spread a layer of Nutella over the crepe. Place the crepe onto your cake plate. Repeat with the remaining crepes until all the crepes have been used. I like to spread the crepe with Nutella BEFORE adding it to the cake stack. I find it is much easier to keep the cake straight this way. Once all the layers are assembled, cover the cake and place in the fridge for at least 2 hours, but preferably overnight.
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Once the cake is well chilled, add the heavy cream to a mixing bowl. Using an electric mixer, whip until stiff peaks form. Stir in the vanilla. Spread the whipped cream over top of the cake. Place the cake back in the fridge for 15 minutes or until ready to serve. Just before serving, top with the chocolate date cake (recipe below), drizzle with caramel (recipe below) and then sprinkle with pumpkin seeds.
Bourbon Caramel
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In a dry, large deep heavy skillet cook the sugar over moderately high heat, stirring constantly with a heat proof rubber spatula until the sugar is melted and turns a deep golden caramel, remove the skillet from the heat and add the chunks of butter one by one, whisk until combined. The caramel will bubble, this is ok. Now slowly add the cream and then whisk until combined. Return the pot to the heat and, cook the mixture over moderate heat, stirring until the caramel has thickened, about 3-5 minutes. Remove from the heat, if using, add the bourbon + a pinch of salt. Set the caramel aside to cool before drizzling over the cake.
Chocolate Date Cake
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Preheat the oven to 350 degrees F. Grease 6 (8 ounce or larger) ramekins and place on a baking sheet.
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Place the milk and dates in a small sauce pan set on low heat. Warm the mixture until the milk is steaming. Remove from the heat and stir in the chocolate until melted. Set aside to cool.
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In a mixing bowl, cream together the butter and brown sugar until fluffy. Add the vanilla and eggs. Beat until combined. Slowly add the flour, baking soda, baking powder and the chocolate mixture alternating between the two until both are gone. Mix until just combined.
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Divide the batter evenly among the prepared ramekins. Bake for 35-40 minutes or until just set in the center. Remove from the oven and let cool 5 minutes. Then carefully invert the cake onto a plate. Let cool slightly before adding to the crepe cake.
Recipe Notes
*Sticky Chocolate Date Cake adapted from Sweet Paul Magazine October 2015.
But really, those layers…the pumpkin crepes…so much goodness…and on a Friday too!
hahah yeah not sure this qualifies as “simple,” but 100 is a major birthday so i think it requires a bit of over the topness. and i love the significance of each layer! it makes the cake seem that much more special (:
Wow, that’s so cool that you were asked to make his cake, but I’m not surprised at all! This is a beautiful thing and sadly I am one of those people who have never tried pumpkin with nutella so I so have to do it! Love the date cake on top too!!!!
I love the styling of the cake and the pictures. The pumpkin casserole dish in the back is so dreamy. Great job.
<3 Dani
http://www.hauteinparadise.com
What an honor..and of course you did a fantastic job. I should just have my pay check sent directly to WS I spend so much there. I have a small addiction to dishes, pans and linens…your photos are always so amazing.
Wow… I mean, wow. This is over the top (but that’s one of the the things I love about Half-Baked Harvest), but also looks so cozy and perfect for Autumn. Beautiful.
Oh man! I made a Nutella crepe cake yesterday for my husband’s birthday but it wasn’t as pretty as this!! That topping is awesome!
This is so insanely creative, Tieghan! I love how you dedicated certain parts of the cake to Chuck, it was very thoughtful 🙂
Mannnnnnn! A crepe cake just took everything to the next level! You’re magical!
Woah! Such an epic cake for such an epic man!!
Such an awesome cake!! And sliced perfectly!
Beautiful Tieghan! What an honor and quite the milestone birthday for Chuck. I love Williams Sonoma and have shopped there for years. My waffle maker is my favorite kitchen gadget from WS! 26 layers of crepes is my kinda cake! I’ve made this with chocolate crepes, strawberries and whipped cream and it is a showstopper. xo
I’m so impressed by your imagination and all the hard work you put into this blog every day! Keep going. What a great looking cake, and seriously, pumpking crepes+Nutella=genius.
Tiegan,
This looks phenominal!!!!
While I was looking through the ingredient list, I had an idea… Have you ever considered posting vegan alternatives in some of your recipes?? I am in the process of going vegan and have found that it is difficult to find vegan foods that match the complexity and amazingness of your recipes!! I’m sure with time and practice, I’ll be able to look at a non vegan recipe and know what tweaks to make to make it vegan– it’s just this beginning phase that comes with its challenges!
Hi Katie!
That is a great idea and while it is a bit more work, I might be able to do that for some of my recipes. Thanks for the suggestion! Hope you are having a great weekend!
I also understand that would be a considerable amount of extra work, and completely understand if it’s not possible haha 🙂
I love all of the many layers– pumpkin + nutella sounds like they must go together really well!! : ) and what an honor to bake a cake for the Williams Sonoma founder…I’m sure he would enjoy this one : )
Thank you SO much, Madeline!
Such a thoughtful and cute post! LOVE the candied pepitas, one of my Fall favs to add to desserts!
Thank you so much, Janel!
Beautiful cake and styling Tieghan!
Thanks Matt! Hope you guys are having a great weekend!
This cake is stunning! I love that you made the crepes pumpkin flavored (bring on the pumpkin parade, BTW!) and filled it with nutella. That is genius layered with more genius. Well done!
xx Sydney
Thank you so much, Sydney! Hope you are having a great weekend!
Soooo I totally tried to make a crepe cake a few weeks ago, and it was a complete and utter fail. Chocolate mousse and crepes sliding off each other on to the floor was not a great result. Yours is what I dreamed mine to look like, so beautiful!
Oh no! They can be tricky, but you just have to do it in stages and keep them COLD!! Oh and thin layers of mousse, they can’t be thick or they slide.
Thanks Nicole!
Yay! I made a cake for Chuck too, but honestly, I think I’ll take your pumpkin and nutella crepe cake over mine any day. What a combo!
I know, I know! I saw…it’s amazing! I’d eat it anytime, anywhere!! 🙂
Thanks Michelle! Hope you having a great weekend!
Gorgeous!!! All of these cakes are so stunning!
Thanks Laura! Hope you are having a great weekend!
What a beautiful cake Tieghan, and what an honor! Love how you added the little date cake on top! A special cake for a special man! Beautiful job!
Thank you so much, Mary ann!
YAY for Chuck, and YAY for combining pumpkin and nutella! We were on the same wavelengths this week. Too. Stinking. Good.
Thanks Jessica! and yes, we are!! That bread looks SO good!
A crepe cake??? *DROOL*
♥Heather and Melissa
Thank you!
in honor of Chuck Williams–or anyone else i can possible think of–i will eat this.
hehe! Thank you so much!
Made it for the first time tonight. So easy and yet soooooo delicious!
YAY! So happy it was good!!
This made me stop and really look more than anything else f(ood photography wise ) for a long time! Nice one!
WHOA! Thank you so much!
Hope you are having a great weekend!
so yummy and sweet cake, happy 100years celecration,
Thank you!
As someone who works for Williams Sonoma, I have to say this is awesome! Not only the cake but the thought and time you took to create this post and recipe. Thanks!
YEAH! Thank you so much, Cassandra! Hope you are having a great weekend!!
What a beautiful cake for such a revolutionary man!
Thanks so much, Nicole! Hope you are having a great weekend!
I’m so obsessed with all of your recipes! They always use my favorite flavors/ingredients whether it’s sweet or savory. This is definitely going on my must-bake list for fall!
Jamie
http://www.treatsandtrendsblog.com
Thank you so much, Jamie! That means A LOT!! Hope you are having a great fall weekend!
This is a tough one. I cannot stand crepes or pancakes, so this kind of cake is a no no for me. And even though the photos are amazing, the images to die for… I just cannot find it apetizing, and I wanna slam myself for it, because every post you have in this blog is simply delicious looking and makes me salivate instantly… shmae on me for not liking crepes!!
http://bloglairdutemps.blogspot.pt/
LOL!
Thanks so much Miranda! Your comment totally made me laugh! 🙂 Sorry you do not like crepes or pancakes…i cannot even imagine! Hope you are having a great weekend!
Wow Tieghan!! how cool is this?!?!? Love everything about this ‘cake’! Great job!
Thanks Kathy! I hope you are having a great weekend!
pumpkin and nutella????? those are my two favorite things ever!!!! YUM!
Thanks Rachel! Have a great weekend!!
This whole post is INCREDIBLE! Truly so beautiful, special and thoughtful. Both the delicious cake- created with so much intention and care- and just the fact that you were asked to make it!!.. I am simply glowing with delight and happiness for you. Wow. I am so inspired!
Awe! Wow! Thank you so much, Charlotte! I am thrilled to have inspired you even a little. 🙂
Have a great Sunday!!
This is the best way to celebrate 100 years!! What a great tribute!
Thanks Megan! Hope you are having a great weekend! 🙂
They looks so yummy I can almost taste them!!! I really love buttery cookies. Great video as always. Hugs!
Thank you!!!
Those layers, those pumpkin crepes! This cake is everything and beyond perfect for Chuck! 🙂
Thanks Laura!!
I feel like so many cooking blogs are geared towards taking awesome pictures of food. It’s beautiful but I can bet you the average person will not attempt this, like never.
didn’t have to make the crepes on the weekend so only make the date and chocolate cakes, we ate them warm with some caramel sauce. soooooo good. will be trying the whole thing soon….i just love ur blog and your desserts. 🙂
hehe! Awesome! THANKS!!
Yum!! Sounds like one tasty breakfast 🙂
Thanks Billy! Hope you had a great weekend!
This is just so epic! Wow!
xoxoBella | http://xoxobella.com
Beyond glad that I found this cake! Have to make it soon 🙂
This is the most outrageous cake! My friend made the snickers cake and next she is trying the gooey Callapsing Chocolate Bourbon Pecan Pie . I am making the Pumpkin Crepe Cake.
I have a few questions. How far in advance can the Chocolate Date Cakes. Once the Crepe cake is made how long can it keep before serving?
Thank you.
HI yvette!!
The date cakes can be made a day in advance and the crepe cake up to 2 days in advance. It is best to make the crepe cake in advance anyway so it has time to stiffen. Hope you love this and let me know if you have other questions. Happy Holidays! 🙂
Well I made this cake today and what an experience. I have a few questions. When the cake is complete about how high is it not including the Sticky Date Cake? The photo is deceiving. I will finish tomorrow for a holiday party I am attending.
Thank you for the great recipe.
Yvette
Hi! Crepes cakes can be tricky, especially your first one. Mine was around 8 inches tall I would say. Hope you love the recipe, Thanks! Happy Holidays 🙂
Ok the crepe cake was a huge success. All the flavors married beautifully. Sorry to keep pestering you but I would like to perfect it. What size pan are you making your crepes in? Other videos I have watched, the crepes appear to be much thinner than this recipe. Is the difference what ingredients are used? Once the cake was refrigerated it was a little stiff to slice it. Has that been your experience? Maybe mine were too thick?
Thanks for your help.
Hi! I used a 10 inch pan. I have never had issues slicing the cake, I find the firmer it is the easier it is to slice. Let me know if you have any other questions. Happy Holidays 🙂
Hey what is in gram measurement ? I think I’m amateur to provide in cup it always been mess!
Hi Vinnie!
I do not provide gram measurements, but there are many online generators to convert the measurements for you! I hope this helps. Let me know if you have any other questions!
Hi,
The date cake recipe calls for vanilla in the instructions but not on the list of ingredients.
I put 1 teaspoon in…
Getting ready to put in oven!
Hey Erin,
I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan