Blood Orange Curd Crêpe Cake

My neighbor brought back a jar of blood orange marmalade from Sicily, and I stared at it for weeks before inspiration struck. I had a package of crêpes in the fridge, leftover cream from making coffee, and a sudden urge to build something tall and dramatic. What started as an experiment with citrus and layers turned into the kind of dessert that makes people lean in and ask if you went to pastry school. You didn't, but they don't need to know that.

I made this for a winter dinner party when I wanted something that felt special without the stress of tempering chocolate or rolling dough. As I stacked each crêpe, spreading curd and cream in rhythm, the kitchen smelled like citrus and vanilla, and I realized I was actually enjoying myself instead of watching the clock. When I brought it to the table, still cold and dusted with sugar, my friend gasped at the first slice. That moment when the layers fan out and everyone goes quiet is why I keep making this.

Ingredients

• Ready-made crêpes: Buying these pre-made is not cheating, it is strategic, and they stay tender and pliable in ways homemade ones sometimes don't after chilling.
• Blood orange curd: The star of the show, tangy and jewel-toned, and if you find a good jarred version, use it without guilt because homemade isn't always better.
• Heavy cream: Whip it to soft peaks only, because stiff cream turns the layers dense and you want them to feel cloud-like between each crêpe.
• Powdered sugar: Sweetens the cream without graininess and makes for a gorgeous snowy finish when dusted on top.
• Vanilla extract: A teaspoon is enough to add warmth without competing with the bright citrus.
• Blood orange slices and zest: Fresh garnishes that make it clear what flavor lives inside and add a pop of color that feels almost too pretty to eat.

Instructions

Prepare your curd and cream:

If making curd from scratch, do it early and let it cool completely in the fridge. Whip your cream with powdered sugar and vanilla until it holds soft peaks, stopping before it gets stiff and grainy.

Start stacking:

Lay your first crêpe flat on a serving plate and spread about two tablespoons of blood orange curd in a thin, even layer. Place the next crêpe on top and spread two tablespoons of whipped cream, smoothing it gently to the edges.

Alternate and build:

Keep going, crêpe by crêpe, switching between curd and cream with each layer. The rhythm becomes meditative, and the tower grows taller and more impressive with every addition.

Finish and chill:

Top the stack with a final crêpe, cover the whole cake loosely with plastic wrap, and refrigerate for at least an hour. This lets the layers meld and makes slicing clean and beautiful.

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're feeling fancy. Slice with a sharp knife, wiping it between cuts for perfect edges.

Save

The first time I served this, my brother-in-law, who usually skips dessert, went back for seconds and asked if I'd make it for his birthday. It became the cake I bring when I want to feel proud of something I made, the one that turns a regular Tuesday into an occasion. There's something about slicing into all those layers, watching them reveal themselves like a secret, that makes the whole room feel a little more celebratory.

Choosing Your Crêpes

I used to feel guilty about buying pre-made crêpes until I tasted how consistently thin and tender they stay, even after a night in the fridge. Homemade crêpes can be lovely, but they also require focus, timing, and a willingness to toss the first one that always sticks. If you do make your own, let them cool completely and stack them with parchment so they don't become one giant pancake. Either way, what matters is that they're pliable, not thick, and roughly the same size so your cake doesn't lean like a citrus tower of Pisa.

Working With Blood Orange Curd

Blood orange curd has this gorgeous ruby color and a tartness that feels more complex than regular lemon curd, almost floral and a little bitter in the best way. If you can't find it, regular orange or even grapefruit curd works, though you'll lose that dramatic color. When spreading it, use an offset spatula and work quickly because it's sticky and can grab at the crêpe if you fuss too much. I learned the hard way that warming the curd slightly in the microwave for ten seconds makes it spreadable without being runny.

Make-Ahead and Storage Tips

This cake actually improves after a few hours in the fridge because the crêpes soften and soak up just enough moisture from the curd and cream. You can assemble it up to a day ahead, keep it covered tightly, and garnish it right before serving. Leftovers, if there are any, keep for two days but the crêpes do start to weep a little and lose their structure. I've never had it last longer than that because someone always sneaks a slice for breakfast.

• Wrap the whole cake in plastic wrap, not foil, so it doesn't stick to the top layer.
• Store any extra whipped cream separately and dollop it on individual slices if needed.
• If making ahead, hold off on the powdered sugar garnish until the last minute so it doesn't dissolve into the cream.

Save

This is the dessert I make when I want to prove that fancy doesn't have to mean complicated. It's stunning, it's citrusy, and it tastes like you care, which you do, but you also know when to let good ingredients do the work for you.

Recipe Questions & Answers

→ Can I use regular oranges instead of blood oranges?

Yes, you can substitute lemon or regular orange curd if blood oranges are unavailable. The flavor will be slightly different but equally delicious.

→ How long does this cake need to chill?

The assembled cake needs to chill for at least 1 hour to set properly before serving. This allows the layers to firm up for cleaner slicing.

→ Can I make the crêpes from scratch?

Absolutely. Prepare a classic crêpe batter and cook 16 thin crêpes about 8 inches in diameter. Homemade crêpes add an extra special touch.

→ How do I get clean slices when cutting?

Use a sharp chef's knife and wipe it clean between each slice. Chilling the cake thoroughly also helps achieve cleaner cuts.

→ Can I add other flavors to this cake?

Yes, for a richer variation, add a layer of mascarpone whipped with a little sugar and orange zest between some of the crêpe layers.

→ What drinks pair well with this dessert?

This cake pairs beautifully with a glass of Moscato d'Asti or Champagne. The citrus notes complement sparkling wines wonderfully.