Blood Orange Crêpe Cake (Printable version)

Layered crêpes with tangy blood orange curd and whipped cream. A stunning French-inspired dessert.

# What You’ll Need:

→ Crêpes

01 - 16 ready-made crêpes, 8 inches diameter each

→ Blood Orange Curd

02 - 1 1/2 cups blood orange curd, store-bought or homemade

→ Whipped Cream

03 - 1 1/2 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 completely before assembly.
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 in an even, thin layer across the surface.
04 - Place a second crêpe directly on top and spread 2 tablespoons of whipped cream evenly across it.
05 - Alternate between layers of crêpes with blood orange curd and crêpes with whipped cream, finishing with a plain crêpe as the top layer.
06 - Cover the assembled cake and refrigerate for at least 1 hour to allow the layers to set and flavors to meld.
07 - Just before serving, top with blood orange slices, blood orange zest, a light dusting of powdered sugar, and edible flowers if desired.
08 - Slice the cake with a sharp chef's knife using gentle downward pressure to maintain layer integrity. Serve chilled.

# Expert Tips:

01 -
  • It looks like you spent all day in the kitchen, but half the work is already done for you.
  • The tart blood orange curd cuts through the cream in a way that feels bright and grown-up, not cloyingly sweet.
  • You can make it hours ahead and let it chill, which means no last-minute panic before guests arrive.
  • Every slice reveals those gorgeous striped layers, and people always assume it's harder than it really is.
02 -
  • Don't overfill each layer or the cake will slide and bulge, about 2 tablespoons per crêpe is the sweet spot.
  • Let the cake chill fully before slicing or the layers will smear and you'll lose that clean striped effect.
  • If your crêpes are slightly different sizes, use the largest ones on the bottom and save smaller ones for the top where imperfections are less visible.
03 -
  • Run your knife under hot water and wipe it dry between each slice for bakery-clean edges.
  • If your cake starts to lean, chill it for 15 minutes to firm everything up before continuing to layer.
  • A lazy Susan or turntable makes spreading the filling so much easier, spin as you spread and you'll get even layers without thinking about it.
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