Save I bought a bag of blood oranges on impulse one February afternoon, charmed by their deep crimson flesh. After juicing half of them into curd, I had a jar of something too beautiful to hide inside a tart shell. That's when I remembered a crêpe cake I'd seen in a bakery window years ago and thought, why not layer these paper-thin rounds with something this vibrant? The result was more stunning than I expected, and far easier than it looked.
The first time I served this, my friend tilted her head and said it looked like a sunrise trapped in layers. We ate it slowly, with tiny forks, because no one wanted their slice to disappear. There was something about the way the cream softened the crêpes and the curd bled into the edges that made the whole thing taste like winter citrus and something faintly floral. It became the dessert I make when I want to feel like I'm hosting, even if it's just me and one other person at the table.
Ingredients
- Ready-made crêpes: I used to make these from scratch every time until I found a good packaged brand that actually tastes buttery and thin. If yours are stiff or rubbery, they wont soften into the layers the way they should.
- Blood orange curd: The star of this whole thing. Homemade is deeper and less sweet, but a quality jarred version works beautifully if you taste it first and like what you find.
- Heavy cream: Whip it just to soft peaks so it stays spreadable and doesnt weep. Over-whipped cream will make the layers lumpy and hard to slice cleanly.
- Powdered sugar: This sweetens the cream without adding graininess, and a final dusting on top makes the whole cake look like it snowed.
- Vanilla extract: Just a teaspoon, but it rounds out the cream and keeps it from tasting flat next to all that citrus.
- Blood orange slices and zest: These arent just garnish. The zest adds a hit of oil and fragrance right before you serve, and the slices remind everyone what theyre tasting.
Instructions
- Prep your curd:
- If youre making it yourself, do this the day before so it has time to chill and thicken completely. Warm curd will soak into the crêpes and make everything soggy.
- Whip the cream:
- Use cold cream and a cold bowl if you can. Stop beating as soon as soft peaks form, the kind that curl over gently when you lift the whisk.
- Start stacking:
- Lay your first crêpe flat on the plate youll serve from, because this cake doesnt move well once its built. Spread two tablespoons of curd thinly and evenly, right to the edges.
- Alternate the layers:
- Next crêpe gets whipped cream, the one after that gets curd again. Keep going until you run out of crêpes, and finish with a bare crêpe on top so the garnish sits clean.
- Chill it down:
- Cover loosely with plastic wrap and refrigerate for at least an hour. This is when the crêpes drink in the moisture and the whole thing becomes sliceable instead of wobbly.
- Garnish and serve:
- Right before you bring it out, add the orange slices, a pinch of zest, and a snowfall of powdered sugar. Slice with a sharp knife, wiping it between cuts.
Save There was a birthday dinner where I brought this cake and set it down without explanation. People got quiet when I sliced into it and the layers appeared, all those pink and white stripes holding their shape. Someone asked if I went to pastry school. I didnt, but I let the question sit there for a second before I admitted it was mostly assembly. That's the magic of a crêpe cake. It makes you look like you know secrets you dont actually know.
What to Do If Blood Oranges Arent in Season
Regular oranges or Meyer lemons work just as well. The color wont be as dramatic, but the flavor will still sing. I made this once with grapefruit curd and it was bracingly tart in the best way, like eating sunshine with a little bit of bite. You could even fold some poppy seeds into the whipped cream for texture, or swirl in a spoonful of honey if the citrus feels too sharp.
How to Store and Serve Leftovers
This cake holds up for two days in the fridge, covered loosely so the top doesnt get wet. The crêpes will continue to soften, which isnt a bad thing. I actually prefer it on day two when everything has melted together slightly and each bite feels custardy. Bring it to room temperature for about ten minutes before serving so the cream isnt too stiff, and add fresh garnish if the original wilted.
Make It Your Own
If you want more richness, beat a few tablespoons of mascarpone into the whipped cream along with a little orange zest. For a boozy version, brush each crêpe with Grand Marnier or Cointreau before adding the filling. You can also toast some sliced almonds and scatter them between a few layers for crunch, though I usually keep it simple so the citrus stays front and center.
- Try raspberry or passionfruit curd if you want a different color and flavor profile.
- Add a thin layer of dark chocolate ganache every third or fourth crêpe for contrast.
- Use buckwheat crêpes if you want a nutty, earthy undertone that plays well with orange.
Save This is the kind of dessert that makes people lean in and ask questions, and I love that about it. It proves that impressive doesnt always mean complicated, just thoughtful.
Recipe FAQ
- → Can I make this dessert ahead of time?
Yes, this cake actually benefits from being made ahead. Assemble it up to 24 hours in advance and keep it refrigerated. The chilling time allows the layers to meld together beautifully, making it easier to slice and serve.
- → What can I substitute for blood orange curd?
Regular orange curd, lemon curd, or passion fruit curd work wonderfully as substitutes. Each brings its own unique flavor profile while maintaining the tangy contrast to the sweet whipped cream layers.
- → How do I prevent the layers from sliding?
Ensure each layer of curd and cream is spread evenly and not too thick. The chilling time is crucial—at least 1 hour helps the layers set and adhere. Using an offset spatula for spreading creates even, stable layers.
- → Can I use homemade crêpes instead of store-bought?
Absolutely! Homemade crêpes will elevate this dessert even further. Prepare a classic crêpe batter and cook 16 thin, 8-inch crêpes. Just ensure they're completely cooled before assembling the cake.
- → What's the best way to slice this cake?
Use a sharp chef's knife and wipe it clean between cuts for neat slices. Cutting while the cake is well-chilled makes slicing much easier and prevents the layers from compressing or sliding.
- → How should I store leftovers?
Cover the cake tightly with plastic wrap or store in an airtight container in the refrigerator for up to 3 days. The texture may soften slightly over time but remains delicious.