Blood Orange Crêpe Cake (Printable)

Layered crêpes with blood orange curd and vanilla whipped cream. A show-stopping French-inspired dessert.

# What You'll Need:

→ Crêpes

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

→ 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 Make It:

01 - If using homemade blood orange curd, prepare 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 - 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 directly on top and spread 2 tablespoons of whipped cream evenly across the surface.
05 - Alternate between remaining crêpes, blood orange curd, and whipped cream layers, finishing with a crêpe as the final top layer.
06 - Cover the layered cake and refrigerate for at least 1 hour to allow the structure to set properly.
07 - Just before serving, garnish the top with blood orange slices, blood orange zest, a light dusting of powdered sugar, and edible flowers if desired.
08 - Using a sharp chef's knife, carefully slice the cake into portions and serve immediately while chilled.

# Expert Suggestions:

01 -
  • Store-bought crêpes mean you skip the trickiest part and still look like a pastry chef.
  • The alternating layers of tangy curd and soft cream balance each other so well that no one asks for ice cream.
  • It slices cleanly and holds its shape on the plate, which makes serving a crowd less stressful.
  • Blood orange season is short, and this is the showiest way to use it.
02 -
  • If your crêpes are different sizes, trim them with kitchen shears so they stack evenly and dont hang over the edges.
  • Dont skip the chilling time or the cake will slide apart when you try to slice it, and youll end up with a messy plate.
  • Use an offset spatula to spread the curd and cream, it keeps your layers thin and even without tearing the delicate crêpes.
03 -
  • Freeze the mixing bowl and beaters for ten minutes before whipping the cream, it helps it come together faster and stay fluffy.
  • If the curd is too thick to spread easily, stir in a teaspoon of water or orange juice to loosen it without losing flavor.
  • Press down gently on each crêpe as you add it so the layers stick together and the cake doesnt topple when you slice it.
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