Blood Orange Curd Crêpe Cake (Printable)

Elegant French dessert layering crêpes with tangy blood orange curd and vanilla whipped cream for special occasions.

# What You'll Need:

→ Crêpes

01 - 16 ready-made crêpes, 8 inches 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 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 evenly across the surface.
04 - Place another crêpe on top and spread 2 tablespoons of whipped cream evenly across it.
05 - Continue alternating crêpe layers with blood orange curd and whipped cream layers, finishing with a crêpe on the top.
06 - Cover the assembled cake and refrigerate for at least 1 hour to allow the layers to set firmly.
07 - Just before serving, top with blood orange slices, blood orange zest, a light dusting of powdered sugar, and edible flowers if desired.
08 - Cut with a sharp chef's knife using gentle pressure and serve immediately while chilled.

# Expert Advice:

01 -
  • It looks like you spent all day in the kitchen, but you didnt, and nobody needs to know that.
  • The blood orange curd tastes bright and grown-up without being too tart, and it makes regular desserts feel boring afterward.
  • You can assemble it the night before and just garnish before guests arrive, which means you actually get to enjoy your own party.
  • Every slice reveals those gorgeous layers, and people always gasp a little when you cut into it.
02 -
  • If your curd is too warm, it will soak into the crêpes and make them soggy, so patience here saves the whole thing.
  • Don't overwhip the cream or it will weep and separate after an hour in the fridge, and nobody wants a leaky cake.
  • Use a really sharp knife and wipe it clean after every slice, or the layers will smoosh and lose that perfect stack effect.
03 -
  • Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream, it comes together faster and fluffier.
  • If your crêpes are different sizes, use the largest ones on the bottom and save the smaller ones for the middle where nobody will notice.
  • A tiny pinch of salt in the whipped cream makes the sweetness pop and keeps it from tasting flat.
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