Blood Orange Curd Crêpe Cake (Printable Version)

Elegant layered crêpes with tangy blood orange curd and whipped cream—a show-stopping French-inspired dessert.

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

# How To Make It:

01 - If using homemade blood orange curd, prepare 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 - Lay one crêpe on a serving plate and spread approximately 2 tablespoons of blood orange curd in an even layer across the surface.
04 - Place a second crêpe directly on top and spread 2 tablespoons of whipped cream evenly across it.
05 - Continue alternating layers of crêpes with blood orange curd and whipped cream, finishing with a crêpe on the top layer.
06 - Cover the completed cake and refrigerate for at least 1 hour to allow layers to set firmly.
07 - Just before serving, top with blood orange slices, zest, a light dusting of powdered sugar, and edible flowers if using.
08 - Slice with a sharp knife and serve while chilled.

# Expert Advice:

01 -
  • It looks like you spent hours in a pastry kitchen, but half the work can come from a good grocery store.
  • The tangy blood orange curd cuts through the richness of the whipped cream in a way that feels bright and balanced.
  • You can make it the night before and let it chill, which means zero stress on the day you serve it.
  • Every slice reveals those gorgeous striped layers, and people always gasp a little.
02 -
  • If your crêpes are too warm or your curd too soft, the layers will slide and the whole thing can get messy, so keep everything cold.
  • Don't skip the chilling time, it's what holds the cake together and makes it sliceable instead of a puddle.
  • Store-bought curd can be sweeter than homemade, so taste it first and adjust your whipped cream sugar if needed.
03 -
  • Use an offset spatula to spread the curd and cream, it keeps the layers smooth and prevents the crêpes from tearing.
  • If your stack starts to lean, gently press it back into place and chill it longer, the cold will firm everything up.
  • Wipe your knife clean between each slice for those perfect, Instagram-worthy cuts.
  • Add a thin layer of mascarpone mixed with a little orange zest between some layers for an even richer, creamier cake.
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