Blood Orange Crêpe Cake (Print version)

Layered crêpes with tangy blood orange curd and whipped cream—a stunning French-inspired dessert.

# What You'll Need:

→ 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 from 1 blood orange
08 - Powdered sugar for dusting
09 - Edible flowers, optional

# How-To Steps:

01 - If preparing homemade blood orange curd, complete this step in advance and allow to cool to room temperature.
02 - Combine heavy cream, powdered sugar, and vanilla extract in a large mixing bowl. Whip until soft peaks form using a hand or stand mixer.
03 - Place first crêpe on serving plate. Spread approximately 2 tablespoons of blood orange curd evenly across the crêpe using an offset spatula.
04 - Position second crêpe atop the curd layer. Spread 2 tablespoons of whipped cream evenly over this crêpe.
05 - Alternate remaining crêpes between curd and whipped cream layers, concluding with a crêpe on top. Maintain even distribution of each layer.
06 - Cover the completed cake and refrigerate for minimum 1 hour to allow proper setting and flavor integration.
07 - Before serving, top with blood orange slices, blood orange zest, powdered sugar dusting, and edible flowers if desired. Slice using a sharp knife and serve chilled.

# Tips from the pros:

01 -
  • It looks like you spent all day in the kitchen but relies on quality shortcuts that actually work.
  • The tart blood orange curd cuts through the cream in a way that keeps you coming back for another slice.
  • You can make it hours ahead and let the fridge do the work while you do anything else.
  • Every slice reveals those gorgeous sunset-colored layers that make people lean in closer.
02 -
  • Don't skip the chilling time, it's the difference between a wobbly tower and a cake that slices like a dream.
  • If your curd is too runny, it'll soak into the crêpes and make everything soggy, so use thick, cold curd or reduce it slightly on the stove first.
  • Whipped cream will weep if it sits too long, so assemble within a few hours of serving for the best texture.
03 -
  • Freeze the assembled cake for 20 minutes before slicing if you want ultra-clean edges that look bakery-perfect.
  • Use a small offset spatula to spread the curd and cream, it keeps your hands clean and the layers even.
  • If your crêpes are different sizes, use the largest ones on the bottom and save smaller ones for the middle where no one will notice.
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