Blood Orange Curd Crêpe Cake (Printable)

Elegant layers of delicate crêpes with tangy blood orange curd and whipped cream for a show-stopping French dessert.

# Ingredient List:

→ Crêpes

01 - 16 ready-made crêpes, 8 inches diameter

→ Blood Orange Curd

02 - 1.5 cups blood orange curd, store-bought or homemade

→ Whipped Cream

03 - 1.5 cups heavy cream
04 - 3 tablespoons powdered sugar
05 - 1 teaspoon vanilla extract

→ Garnish

06 - 1 blood orange, thinly sliced
07 - Zest of 1 blood orange
08 - Powdered sugar for dusting
09 - Edible flowers, optional

# Directions:

01 - If using homemade blood orange curd, prepare in advance and allow to cool completely to room temperature.
02 - In a large mixing bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form using a hand or stand mixer.
03 - Lay one crêpe on a serving plate and spread a thin, even layer of approximately 2 tablespoons blood orange curd over the surface.
04 - Place another crêpe on top and spread 2 tablespoons whipped cream evenly across the surface using an offset spatula.
05 - Continue alternating layers of crêpes, blood orange curd, and whipped cream until all crêpes are used, finishing with a crêpe on top.
06 - Cover the assembled cake and refrigerate for at least 1 hour to allow layers to set and flavors to meld.
07 - Just before serving, garnish with blood orange slices, blood orange zest, a light dusting of powdered sugar, and edible flowers if desired.
08 - Slice the cake with a sharp chef's knife using smooth, downward strokes and serve immediately while chilled.

# Expert Suggestions:

01 -
  • It looks like you spent all day in the kitchen but takes just over an hour with store-bought shortcuts.
  • The tangy blood orange curd cuts through the sweetness perfectly, making each bite bright and balanced.
  • You can prep it hours ahead and let it chill, which means no last-minute stress before guests arrive.
02 -
  • If your crêpes are stiff or dry, warm them slightly between damp towels so they soften and layer without cracking.
  • Don't skip chilling, the cake needs time to firm up or it will slide apart when you try to slice it.
  • Use an offset spatula for spreading, it keeps your layers even and prevents tearing the delicate crêpes.
03 -
  • Make the cake a day ahead so you're not rushing before guests arrive, it actually improves as it sits.
  • Add a thin layer of mascarpone mixed with orange zest between some layers for extra richness and complexity.
  • Use a bench scraper or large chef's knife to slice, and wipe it clean between cuts for picture-perfect slices.
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