Blood Orange Curd Crêpe Cake (Printable)

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

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

# Directions:

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.
04 - Place a second crêpe on top and spread 2 tablespoons whipped cream evenly across the surface.
05 - Alternate remaining crêpes between curd and whipped cream layers, finishing with a crêpe on top.
06 - Cover the assembled cake and refrigerate for at least 1 hour to allow layers to set properly.
07 - Just before serving, top with blood orange slices, zest, a light dusting of powdered sugar, and edible flowers if desired.
08 - Slice with a sharp knife and serve chilled immediately.

# Expert Hints:

01 -
  • It looks like you spent all day in the kitchen, but most of the work is just patient stacking.
  • Store-bought crêpes mean you can pull this together on a weeknight and still impress weekend guests.
  • The tangy curd cuts through the cream in a way that keeps each bite from feeling too rich.
  • Blood orange season is short, and this is the showiest way to celebrate it.
02 -
  • If your crêpes are too thick or dry, brush each one lightly with a simple syrup made from equal parts sugar and water before layering.
  • Dont skip the chilling time. I tried serving this right after assembly once and it slid apart on the plate like a sad accordion.
  • Blood orange curd can be tart. Taste it before spreading and add a little extra powdered sugar to the whipped cream if you need more balance.
03 -
  • Freeze your mixing bowl and whisk for 15 minutes before whipping cream. It makes the process faster and the peaks more stable.
  • If your crêpes are different sizes, use the largest ones on the bottom and save the smaller ones for the middle where no one will notice.
  • A long offset spatula makes spreading the filling so much easier. I used a butter knife for years and wished I hadnt.
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