Blood Orange Curd Crêpe Cake (Print Version)

Elegant layered crêpe cake with tangy blood orange curd and fresh whipped cream. A showstopping French dessert.

# What to Use:

→ Crêpes

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

→ 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 from 1 blood orange
08 - Powdered sugar for dusting
09 - Edible flowers, optional

# How to Prepare:

01 - If preparing homemade blood orange curd, complete preparation in advance and allow to cool completely to room temperature.
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 - Place one crêpe on a serving plate and spread approximately 2 tablespoons of blood orange curd in an even, thin layer.
04 - Position a second crêpe on top and spread 2 tablespoons of whipped cream evenly across the surface.
05 - Repeat the layering process alternating between blood orange curd and whipped cream layers until all crêpes are used, finishing with a crêpe on top.
06 - Cover the assembled cake and refrigerate for a minimum of 1 hour to allow the structure to set.
07 - Immediately before serving, top with blood orange slices, blood orange zest, a light dusting of powdered sugar, and edible flowers if desired.
08 - Cut the chilled cake using a sharp chef's knife and serve immediately while chilled.

# Expert Advice:

01 -
  • It looks like you spent all day baking but takes just over an hour with smart ingredient choices.
  • The balance of tart blood orange and silky cream feels luxurious without being heavy.
  • Every slice reveals those gorgeous striped layers that make people lean in with their phones.
  • You can make it the night before and let the fridge do the final work while you sleep.
02 -
  • Let the curd cool completely before you start layering or it will melt the whipped cream and ruin the structure.
  • Don't skip the chilling time, the cake needs at least an hour to firm up or it will collapse when you try to slice it.
  • Use a sharp knife and wipe it clean after every cut to keep those layers looking crisp and defined.
03 -
  • Freeze the assembled cake for 30 minutes before slicing if you want razor-sharp layers that photograph like a dream.
  • Spread the curd and cream all the way to the edges of each crepe so every bite has balanced flavor.
  • If your crepes are different sizes, use the largest ones on the bottom and save smaller ones for the middle where no one will notice.
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