Blood Orange Curd Crêpe Cake (Print version)

Elegant layered crêpe cake with tangy blood orange curd and vanilla whipped cream for a stunning French dessert.

# What You 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 of 1 blood orange
08 - Powdered sugar for dusting
09 - Edible flowers, optional

# How to Make:

01 - If using homemade blood orange curd, prepare in advance and allow to cool completely.
02 - In a large mixing bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
03 - Lay one crêpe on a serving plate and spread approximately 2 tablespoons blood orange curd in an even layer.
04 - Place another crêpe on top and spread 2 tablespoons whipped cream evenly across the surface.
05 - Continue layering crêpes, alternating between curd and whipped cream layers, finishing with a crêpe on top.
06 - Cover and refrigerate the assembled cake for at least 1 hour to allow layers to set properly.
07 - Just before serving, garnish with blood orange slices, zest, a dusting of powdered sugar, and edible flowers if desired.
08 - Slice with a sharp knife and serve chilled.

# Expert tips:

01 -
  • It looks bakery-elegant but secretly takes advantage of ready-made crêpes so you skip the most tedious part.
  • The blood orange curd brings a tart, floral brightness that cuts through the cream in a way regular citrus just can't match.
  • You can build it the night before and let the fridge do the work while you sleep.
  • Every slice reveals those gorgeous striped layers that make people lean in with their phones out.
02 -
  • If your curd is too warm, it will seep into the crêpes and make them soggy, so patience with cooling is not optional.
  • Store-bought crêpes vary in size, so trim them with kitchen shears if they're uneven or your cake will lean like a drunk wedding tier.
  • Whipped cream that's overbeaten will weep and separate in the fridge, so stop as soon as you see soft peaks and the whisk leaves gentle trails.
03 -
  • For extra richness, fold a few tablespoons of mascarpone into the whipped cream along with a pinch of orange zest.
  • If your crêpes are store-bought and feel a little dry, brush each one lightly with a simple syrup spiked with orange liqueur before layering.
  • Use a cake lifter or large spatula to move the finished cake to a prettier serving platter after chilling if your original plate isn't the one you want to present on.
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