Blood Orange Curd Crêpe Cake (Printable Version)

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

# What You'll Need:

→ Crêpes

01 - 16 ready-made crêpes, 8 inches in 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 from 1 blood orange
08 - Powdered sugar for dusting
09 - Edible flowers, optional

# How To Make It:

01 - If preparing homemade blood orange curd, make it 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 layer across the surface.
04 - Position a second crêpe on top and spread 2 tablespoons of whipped cream evenly across it.
05 - Repeat the alternating pattern of blood orange curd and whipped cream between crêpes, ending with a crêpe on top.
06 - Cover the assembled cake and refrigerate for at least 1 hour to allow the layers to set properly.
07 - Before serving, top with blood orange slices, zest, a light dusting of powdered sugar, and edible flowers if desired.
08 - Slice with a sharp knife and serve chilled immediately.

# Expert Advice:

01 -
  • It looks like you spent all day in the kitchen but relies on smart shortcuts that actually taste incredible.
  • The tartness of blood orange curd cuts through the cream in a way that feels refreshing instead of heavy.
  • You can make it hours ahead and let it chill while you clean up and pretend you have it all together.
  • Every slice reveals those gorgeous striped layers that photograph like a dream and taste even better.
02 -
  • Don't skip the chilling time or the layers will slide and the slices will fall apart when you try to serve them.
  • Use soft peaks for the whipped cream, not stiff, because over-whipped cream turns the texture heavy and almost buttery instead of airy.
  • If your curd is too thick, it won't spread smoothly and you'll tear the delicate crêpes trying to coax it into place.
03 -
  • Use a cake turntable if you have one, it makes spreading the layers evenly so much easier and your arms won't get tired.
  • For extra elegance, fold a tiny bit of mascarpone into the whipped cream to give it body and a subtle tang that plays beautifully with the curd.
  • Chill your mixing bowl and whisk before whipping the cream, it helps it come together faster and stay stable longer.
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