Blood Orange Curd Crêpe Cake (Printable Version)

Elegant layered crêpes with tangy blood orange curd and fresh whipped cream for a show-stopping French dessert.

# What You'll Need:

→ Crêpes

01 - 16 ready-made crêpes, 8 inches diameter

→ Blood Orange Curd

02 - 1 1/2 cups blood orange curd, store-bought or homemade

→ Whipped Cream

03 - 1 1/2 cups heavy cream
04 - 3 tablespoons powdered sugar
05 - 1 teaspoon vanilla extract

→ Garnish

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

# How to Make It:

01 - If using homemade blood orange curd, prepare in advance and allow to cool completely before assembly.
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 approximately 2 tablespoons of blood orange curd evenly across the surface.
04 - Place another crêpe on top and spread 2 tablespoons of whipped cream evenly using an offset spatula.
05 - Alternate remaining crêpes between curd and whipped cream layers, finishing with a crêpe on top for the final layer.
06 - Cover the assembled cake and refrigerate for at least 1 hour to allow the layers to set properly.
07 - Just before serving, top with blood orange slices, zest, a dusting of powdered sugar, and edible flowers if desired.
08 - Using a sharp chef's knife, slice the chilled cake into individual portions and serve immediately.

# Expert Tips:

01 -
  • It looks like you spent all day in the kitchen, but most of the work is just smart stacking and a little patience.
  • The blood orange curd gives it a gorgeous ruby color and a brightness that cuts through the richness of the cream.
  • You can make it ahead and let it chill, which means less stress when guests arrive.
  • It's impressive enough for a celebration but forgiving enough that even wobbly layers still taste incredible.
02 -
  • If your crêpes are fridge-cold and stiff, let them come to room temperature for 10 minutes or they'll crack when you try to layer them.
  • Don't overwhip your cream, once it hits soft peaks, stop, because overwhipped cream turns grainy and won't spread smoothly.
  • Chilling the assembled cake isn't optional, it's what holds everything together and makes the flavors meld into something cohesive instead of just a stack of pancakes.
03 -
  • Use an offset spatula to spread the curd and cream, it gives you way more control and keeps the layers even without tearing the delicate crêpes.
  • If your cake starts to lean as you build it, gently press down on the top to redistribute the filling and straighten things out.
  • For an adult twist, brush each crêpe lightly with Grand Marnier or Cointreau before adding the filling, it adds a subtle warmth that makes the citrus sing.
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