Blood Orange Curd Crêpe Cake (Printable)

Elegant layered crêpes with tangy blood orange curd and vanilla whipped cream. A stunning French-inspired dessert.

# What you'll need:

→ Crêpes

01 - 16 ready-made crêpes, 8 inches in 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

# How to make it:

01 - If preparing homemade blood orange curd, complete this step in advance and allow to cool to room temperature before assembly.
02 - In a large mixing bowl, whip heavy cream with powdered sugar and vanilla extract using a hand or stand mixer until soft peaks form.
03 - Place one crêpe on a serving plate and spread approximately 2 tablespoons of blood orange curd in an even layer across the surface.
04 - Top with a second crêpe and spread 2 tablespoons of whipped cream evenly over it using an offset spatula.
05 - Alternate between crêpes with curd and crêpes with whipped cream, repeating until all 16 crêpes are layered, finishing with a crêpe on top.
06 - Cover the assembled cake and refrigerate for a minimum of 1 hour to allow the layers to set and flavors to meld.
07 - Immediately prior to serving, top with blood orange slices, blood orange zest, a light dusting of powdered sugar, and edible flowers if desired.
08 - Using a sharp chef's knife, cut the cake into portions and serve while chilled.

# Expert Suggestions:

01 -
  • It looks like you spent all day in the kitchen, but store-bought crêpes and curd make it shockingly fast.
  • The tangy blood orange curd cuts through the richness of whipped cream in a way that feels balanced and bright.
  • You can assemble it hours ahead and let it chill, which means less stress when guests arrive.
  • Every slice reveals those gorgeous striped layers that make people lean in closer with their forks.
02 -
  • If your crêpes are cold or stiff, let them sit at room temperature for 15 minutes or they'll tear when you try to layer them.
  • Don't skip the chilling step, the cake needs time to set or it'll slide apart when you slice it.
  • Use an offset spatula to spread the curd and cream, it makes the layers thin and even without tearing the delicate crêpes.
03 -
  • For a richer variation, fold a few tablespoons of mascarpone into the whipped cream along with a little orange zest.
  • If you want more citrus punch, brush each crêpe lightly with a simple syrup infused with blood orange juice before layering.
  • Use a long serrated knife to slice the cake cleanly, and wipe it with a damp towel between cuts to keep the layers sharp.
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