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Buttered Hazelnut Crepes with Caramelized Wild Mushrooms, Kale and Goat Cheese.
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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.
But really, those layers…the pumpkin crepes…so much goodness…and on a Friday too!
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!
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 🙂
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! 🙂
Beyond glad that I found this cake! Have to make it soon 🙂
This is just so epic! Wow!
xoxoBella | http://xoxobella.com
Yum!! Sounds like one tasty breakfast 🙂
Thanks Billy! Hope you had a great weekend!
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!!
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.
Those layers, those pumpkin crepes! This cake is everything and beyond perfect for Chuck! 🙂
Thanks Laura!!
They looks so yummy I can almost taste them!!! I really love buttery cookies. Great video as always. Hugs!
Thank you!!!
This is the best way to celebrate 100 years!! What a great tribute!
Thanks Megan! Hope you are having 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!!
pumpkin and nutella????? those are my two favorite things ever!!!! YUM!
Thanks Rachel! Have 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!
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!