Blood Orange Crêpe Cake

My neighbor brought blood oranges from her tree one February morning, their deep ruby flesh almost too beautiful to eat. I'd been wanting to try a crêpe cake for months but felt intimidated by the stacking and precision. That afternoon, with a jar of store-bought curd in my pantry and a package of ready-made crêpes I'd grabbed on a whim, I decided to stop overthinking it. The result was so stunning that even I stood back and stared before slicing in.

I made this for a small dinner party where I'd promised dessert but forgot until that morning. My friend who never eats sweets had two slices and asked for the recipe. Another friend photographed it from four angles before we even cut into it. I realized then that sometimes the smartest cooking move is knowing when to let quality ingredients do the heavy lifting.

Ingredients

• Ready-made crêpes (16, about 8-inch diameter): Using store-bought crêpes isn't cheating, it's strategic, and the texture is consistently thin and pliable, which matters when you're stacking this high.
• Blood orange curd (1 1/2 cups): The jewel tone and sharp citrus flavor are what make this cake special, and a good jarred version saves you from tempering eggs over a double boiler.
• Heavy cream (1 1/2 cups): Whip it fresh, and don't skip the vanilla, it adds a warmth that balances the tartness of the curd.
• Powdered sugar (3 tbsp plus extra for dusting): This sweetens the cream without adding graininess, and a light dusting on top makes everything look bakery-perfect.
• Vanilla extract (1 tsp): A small amount goes a long way in rounding out the cream's flavor without competing with the citrus.
• Blood orange for garnish (1 whole plus zest): Thinly sliced rounds and fresh zest bring color and a hint of bitterness that grown-up palates love.
• Edible flowers (optional): I throw these on when I'm feeling fancy, but they're completely optional and the cake stands on its own.

Instructions

Prep your curd:

If you're making curd from scratch, do it early in the day or even the night before so it has time to cool completely in the fridge. Cold curd spreads cleanly and won't soak into the crêpes.

Whip the cream:

Pour the heavy cream into a large bowl, add powdered sugar and vanilla, then whip with a hand or stand mixer until soft peaks form. You want it firm enough to hold its shape but not so stiff it becomes grainy.

Start the first layer:

Place one crêpe flat on your serving plate and spread about 2 tablespoons of blood orange curd evenly across the surface. Use an offset spatula if you have one, it makes the job easier.

Alternate layers:

Set another crêpe on top and spread 2 tablespoons of whipped cream. Keep going, switching between curd and cream with each new crêpe, until you've used all 16.

Finish with a crêpe:

The top layer should be a plain crêpe with no filling on it. This gives you a clean canvas for garnish.

Chill the cake:

Cover the whole thing gently with plastic wrap and refrigerate for at least an hour. This lets the layers settle and makes slicing much cleaner.

Garnish and serve:

Right before serving, arrange thin blood orange slices on top, scatter fresh zest, dust with powdered sugar, and add edible flowers if you like. Slice with a sharp knife, wiping it between cuts.

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The first time I served this, my friend's six-year-old asked if it was a pancake tower, and honestly, that's not far off. But when the adults tasted it, the room went quiet for a few seconds, which is the highest compliment a dessert can get. It became the dish I make when I want to feel like I have my life together, even when I don't.

Choosing Your Crêpes

I've made this cake with homemade crêpes and with the ones from the refrigerated section, and I'll be honest, the store-bought ones are thinner and more uniform. If you do make your own, let them cool completely and stack them with parchment in between so they don't stick. Either way, consistency in size matters more than whether they're homemade.

Working with Blood Orange Curd

Blood orange season is short, so when I see good curd in the store, I buy two jars. If you can't find it, regular orange or lemon curd works, but you lose that deep pink color that makes people gasp. I've also stirred a tiny bit of raspberry puree into regular orange curd in a pinch, and it faked the color well enough.

Make-Ahead and Storage

This cake actually improves after a few hours in the fridge because the crêpes soften slightly and the flavors meld. You can assemble it up to 24 hours ahead, just wait to garnish until right before serving. Leftovers keep for two days covered, though the cream may weep a little, it still tastes great.

• Store covered tightly in the fridge and slice cold for the cleanest cuts.
• If making a day ahead, add garnish only when ready to serve so the citrus slices stay fresh.
• Freezing isn't recommended because the cream and curd separate when thawed.

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This cake taught me that impressive doesn't have to mean complicated. It's become my go-to when I want to look like I know what I'm doing, and every time, it delivers.

Recipe Questions & Answers

→ Can I make this cake ahead of time?

Yes, you can assemble the cake up to 24 hours in advance. Keep it covered and refrigerated until ready to serve. Add garnishes just before serving for the best presentation.

→ What can I substitute for blood orange curd?

Regular orange curd, lemon curd, or passionfruit curd work beautifully. Each variation offers a different citrus profile while maintaining the cake's signature tangy sweetness.

→ How do I slice this cake cleanly?

Use a sharp chef's knife and wipe it clean between each slice. The chilling time helps firm up the layers, making cleaner cuts possible. A gentle sawing motion works best.

→ Can I use homemade crêpes instead of store-bought?

Absolutely. Homemade crêpes add a fresh touch. Prepare a classic crêpe batter and cook 16 thin, 8-inch crêpes. Let them cool completely before assembling the cake.

→ How should leftovers be stored?

Store any leftover cake covered in the refrigerator for up to 2 days. The layers may soften slightly over time as the curd and cream absorb into the crêpes, but it remains delicious.

→ Can I add other flavors to this cake?

Yes, consider adding a layer of mascarpone whipped with orange zest for extra richness, or fold crushed pistachios into the whipped cream for texture and color contrast.