Blood Orange Crêpe Cake (Printable Version)

Elegant French layered dessert with blood orange curd, whipped cream, and delicate crêpes. Serves 8.

# What You Need:

→ Crêpes

01 - 16 ready-made crêpes, 8 inches diameter

→ Blood Orange Curd

02 - 1.5 cups store-bought or homemade blood orange curd

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

# How-to Steps:

01 - If using homemade blood orange curd, prepare it in advance and allow to cool completely before assembly.
02 - In a large mixing bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
03 - Lay one crêpe on a serving plate and spread approximately 2 tablespoons of blood orange curd in an even layer.
04 - Place a second crêpe atop the curd layer and spread 2 tablespoons of whipped cream evenly across the surface.
05 - Alternate crêpe, curd, and whipped cream layers consecutively, finishing with a crêpe as the final top layer.
06 - Cover the assembled cake and refrigerate for a minimum of 1 hour to allow proper setting.
07 - Just before serving, top with blood orange slices, blood orange zest, powdered sugar dusting, and edible flowers if desired.
08 - Slice with a sharp knife using gentle downward pressure and serve while chilled.

# Expert Advice:

01 -
  • It looks like you spent all day in the kitchen but actually comes together in just over an hour with smart shortcuts.
  • The tangy blood orange curd cuts through the richness of whipped cream in a way that keeps you coming back for another slice.
  • You can prep the whole thing ahead and let it chill, making it perfect for hosting without last minute panic.
  • Every slice reveals those beautiful striped layers, and people always ask how you did it.
02 -
  • If you overwhip the cream it turns grainy and stiff, making it impossible to spread smoothly between crêpes—stop as soon as soft peaks hold their shape.
  • Warm curd will soak through the crêpes and make them soggy, so always let it cool completely before assembling the cake.
  • Don't skip the chilling time—the layers need that hour in the fridge to settle and hold together when you slice.
03 -
  • Use an offset spatula to spread the curd and cream—it gives you more control and keeps the layers even without tearing the delicate crêpes.
  • If your crêpes are different sizes, use the largest ones on the bottom and save the smaller ones for the middle layers where imperfections won't show.
  • Run your knife under hot water and wipe it dry between slices for clean cuts that show off those beautiful layers.
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