Blood Orange Curd Crêpe Cake (Printable)

Elegant layered crêpe cake with tangy blood orange curd and whipped cream. A French-inspired showstopper dessert.

# What You'll Need:

→ Crêpes

01 - 16 ready-made crêpes, 8-inch 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 it in advance and allow it to cool completely to room temperature.
02 - In a large mixing bowl, whip the 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 evenly over the surface.
04 - Place another crêpe on top and spread 2 tablespoons of whipped cream evenly across it.
05 - Alternate layers of crêpes with blood orange curd and whipped cream, finishing with a crêpe on the top layer.
06 - Cover the assembled cake and refrigerate for at least 1 hour to allow the layers to set properly.
07 - Just before serving, top the cake with blood orange slices, zest, a dusting of powdered sugar, and edible flowers if desired.
08 - Slice the cake with a sharp knife and serve chilled.

# Expert Tips:

01 -
  • It looks like you spent all day in the kitchen but most of the work is just stacking and spreading.
  • The blood orange curd brings a grown up tang that keeps it from being too sweet.
  • You can make it the night before and let it chill so theres no last minute panic.
  • Every slice shows off those gorgeous layers and people always ask for the recipe.
02 -
  • If you spread the curd or cream too thick the cake will slide apart when you try to cut it.
  • Chilling is not optional, the layers need time to stick together or the whole thing will be a wobbly mess.
  • Use a gentle hand when stacking crêpes because they tear easily if you press down too hard.
03 -
  • Buy crêpes from a European grocery or the refrigerated section of a good supermarket, they are thinner and more delicate than the shelf stable kind.
  • If your curd is too runny, whisk in a tablespoon of cornstarch and heat it gently on the stove until it thickens.
  • Wipe your knife with a damp towel between every slice to keep the layers clean and beautiful.
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