Blood Orange Curd Crêpe Cake (Printable Version)

Elegant layered crêpe cake with tangy blood orange curd and vanilla whipped cream. A French-inspired showstopper.

# Components:

→ 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

# Method Steps:

01 - If preparing homemade blood orange curd, make it 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 - Place one crêpe on a serving plate and spread approximately 2 tablespoons of blood orange curd in an even layer across the surface.
04 - Position a second crêpe on top and spread 2 tablespoons of whipped cream evenly across it.
05 - Alternate layers of crêpes with blood orange curd and whipped cream, finishing with a crêpe on the top 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, orange zest, a light dusting of powdered sugar, and edible flowers if desired.
08 - Slice with a sharp knife and serve while chilled.

# Expert Advice:

01 -
  • It looks like you spent hours in a professional kitchen, but store-bought crêpes and curd mean you're done faster than you'd think.
  • Blood orange has this tart-sweet complexity that feels special without tasting overly complicated.
  • It's the kind of dessert that impresses at the table but doesn't stress you out during prep.
02 -
  • Cold ingredients are everything here—warm cream won't whip properly, and room-temperature curd spreads unevenly and ruins the architecture of your layers.
  • Don't skip the resting time in the fridge; it's what transforms this from a stack of crêpes into an actual cake with integrity.
03 -
  • Make sure your cream is truly cold before whipping—I keep my mixer bowl in the freezer for five minutes before starting, and it makes a noticeable difference in texture.
  • Don't assemble this more than 24 hours ahead; crêpes absorb moisture and lose their delicate texture if they sit too long.
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