Save I bought blood oranges on a whim one February because their deep red color caught my eye at the market. They sat on my counter for two days before I realized I had no real plan for them. Then I remembered a crêpe cake I'd seen in a bakery window years ago, impossibly tall and delicate, and thought: why not layer something bright and tart instead of the usual chocolate or vanilla? The result was this stunner, and I've been making it every citrus season since.
The first time I served this, my friend Anna took one bite and asked if I'd trained in pastry. I laughed and told her the crêpes came from a box and the curd from a jar. She didn't believe me until I showed her the empty packages in the recycling. Sometimes the smartest thing you can do in the kitchen is let quality ingredients do the work for you. This cake taught me that lesson better than any cooking class ever could.
Ingredients
- Ready-made crêpes: Look for thin, pliable crêpes in the refrigerated or freezer section, and let them come to room temperature so they don't crack when you layer them.
- Blood orange curd: The star of the show, tangy and jewel-toned, store-bought works beautifully but homemade lets you control the sweetness if you have the time.
- Heavy cream: Cold cream whips faster and holds its shape better, so keep it chilled until the moment you need it.
- Powdered sugar: Sweetens the cream without any graininess and also makes a lovely snowy dusting on top.
- Vanilla extract: Just a teaspoon adds warmth and rounds out the citrus without competing with it.
- Blood orange slices and zest: Fresh garnishes that echo the curd inside and make the cake look like it belongs in a magazine.
- Edible flowers: Completely optional, but a few pansies or violas turn this into something you'd serve at a garden party.
Instructions
- Prepare the curd:
- If you're making curd from scratch, do it first and let it cool completely in the fridge. Warm curd will melt your whipped cream and turn the whole thing into a soupy mess.
- Whip the cream:
- Beat the cold heavy cream with powdered sugar and vanilla until soft peaks form, not stiff, or it'll be hard to spread smoothly between the crêpes.
- Start layering:
- Place one crêpe flat on your serving plate and spread about 2 tablespoons of blood orange curd in a thin, even layer. Don't overfill or it'll squish out the sides.
- Alternate the layers:
- Add another crêpe, then spread 2 tablespoons of whipped cream, and keep going, alternating curd and cream until you run out of crêpes. Finish with a crêpe on top so the layers stay clean.
- Chill the cake:
- Cover the assembled cake loosely with plastic wrap and refrigerate for at least an hour. This lets the crêpes soften slightly and the layers meld together.
- Garnish and serve:
- Right before serving, arrange thin blood orange slices on top, scatter some zest, dust with powdered sugar, and add edible flowers if you're feeling fancy. Slice with a sharp knife, wiping it clean between cuts.
Save I brought this to a dinner party once, and as I sliced into it, someone gasped at the layers. It became the centerpiece of the table, and we ended up talking about citrus and seasons and how sometimes the simplest ideas turn into the most memorable desserts. That night, this cake stopped being just a recipe and became something I associate with warmth, laughter, and the magic of winter citrus.
Choosing Your Crêpes
Store-bought crêpes have come a long way, and honestly, they're a lifesaver for this recipe. Look for ones that are thin, pale, and flexible, usually sold in stacks in the refrigerated section near the eggs or in the freezer aisle. If you can't find them, make a simple crêpe batter with eggs, flour, milk, and a little melted butter, and cook them yourself in a nonstick skillet. Homemade crêpes give you control over thickness and flavor, but the store-bought ones save you at least 30 minutes and work beautifully.
Blood Orange Curd Tips
Blood oranges have a short season, usually January through March, so grab them when you see them. Their color ranges from deep ruby to pale pink, and the flavor is sweeter and less acidic than regular oranges, with a hint of berry. If you're making curd from scratch, use a mix of blood orange and lemon juice to brighten the flavor. If blood oranges aren't available, regular orange or Meyer lemon curd works just as well, though you'll miss that stunning color. Store-bought curd is perfectly fine here, just taste it first to make sure it's tangy enough.
Make-Ahead and Storage
This cake actually improves if you make it a few hours ahead, or even the night before, because the crêpes soften and the flavors meld together. Keep it covered in the fridge and add the garnishes just before serving so the powdered sugar doesn't dissolve and the orange slices stay fresh. Leftovers keep well for up to two days, covered tightly, though the crêpes may soften further and the layers won't be quite as distinct.
- Wrap individual slices in plastic wrap for an elegant breakfast the next morning.
- If the cake seems too soft after chilling, pop it in the freezer for 15 minutes before slicing.
- Don't freeze the assembled cake, the cream and curd don't hold up well and the texture suffers.
Save This crêpe cake has a way of making ordinary weeknights feel special and turning celebrations into something people remember. I hope it brings as much joy to your table as it has to mine.
Recipe FAQs
- → Can I make this dessert ahead of time?
Yes, this cake actually benefits from being made ahead. Assemble it completely and refrigerate for up to 24 hours before serving. The layers will set beautifully and the flavors will meld together perfectly.
- → What can I substitute for blood orange curd?
Regular orange curd, lemon curd, or even passion fruit curd work wonderfully. The key is using a high-quality citrus curd with good acidity to balance the richness of the cream.
- → How do I prevent the layers from sliding?
Chill the cake for at least 1 hour before serving, and spread each layer evenly and not too thickly. The cold temperature helps everything set and bond together, creating stable, beautiful layers.
- → Can I use homemade crêpes instead of store-bought?
Absolutely! Homemade crêpes add a wonderful fresh touch. Just prepare a classic crêpe batter and cook 16 thin, uniform 8-inch crêpes. Let them cool completely before assembling.
- → What's the best way to slice this cake?
Use a sharp chef's knife and wipe it clean between cuts. For the cleanest slices, make sure the cake is well-chilled and cut with a gentle sawing motion rather than pressing straight down.
- → How should I store leftovers?
Cover tightly with plastic wrap or store in an airtight container in the refrigerator for up to 3 days. The cake maintains its texture beautifully when kept chilled.