Blood Orange Crêpe Cake (Print Version)

Elegant layered crêpes with tangy blood orange curd and vanilla whipped cream. A show-stopping 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

# Directions:

01 - If preparing homemade blood orange curd, complete this step in advance and allow to cool to room temperature before proceeding.
02 - In a large mixing bowl, whip heavy cream with powdered sugar and vanilla extract using a hand or stand mixer until soft peaks form.
03 - Lay one crêpe on a serving plate and spread approximately 2 tablespoons of blood orange curd evenly across the surface.
04 - Position a second crêpe on top and spread 2 tablespoons of whipped cream in an even layer.
05 - Alternate between crêpes with blood orange curd and crêpes with whipped cream, terminating with a crêpe on top.
06 - Cover the assembled cake and refrigerate for a minimum of 1 hour to allow proper setting and flavor integration.
07 - Immediately before service, top with blood orange slices, zest, a light dusting of powdered sugar, and edible flowers if desired.
08 - Slice using a sharp knife and serve chilled.

# Expert Suggestions:

01 -
  • It looks like a showstopper but half the work is already done if you buy good crêpes and curd.
  • The blood orange curd cuts through the cream in a way that feels grown up and not too sweet.
  • You can make it hours ahead and let it chill, which means no last minute panic before guests arrive.
02 -
  • If your crêpes are too warm or the cream is too soft, the whole cake will slide and lose its shape, so keep everything cold.
  • I once used regular orange curd and it was fine, but blood orange has that deeper, almost berry like tang that makes people ask what it is.
03 -
  • If your crêpes are uneven sizes, use the largest ones on the bottom and trim the smaller ones to match as you go up.
  • A tiny pinch of salt in the whipped cream keeps it from tasting flat and brings out the sweetness of the curd.
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