Blood Orange Curd Crêpe Cake

My neighbor brought over a bag of blood oranges from her tree one February morning, their deep crimson flesh nearly glowing through the peel. I had a stack of store-bought crêpes in the fridge and a jar of blood orange curd I'd been hoarding like treasure. Instead of making something complicated, I started layering them on a plate with whipped cream, one crêpe at a time, and realized halfway through that I was building something far more impressive than I'd planned. The cake chilled while we had coffee, and by the time I sliced into it an hour later, the layers had melted together into this soft, tangy, impossibly elegant thing that looked like I'd spent all day on it.

I made this for my sister's birthday dinner last spring, and she sat there with her fork hovering over the plate, just staring at the layers. She kept saying it was too pretty to eat, but then she took a bite and went completely quiet. The tartness of the curd against the soft cream and delicate crêpes was exactly what we needed after a heavy meal. It felt light and rich at the same time, and I watched her scrape every last smear of curd off her plate with the side of her fork.

Ingredients

• Ready-made crêpes: Buying them premade is not a compromise, its a strategy, because homemade crêpes can be uneven and these give you perfect circles every time.
• Blood orange curd: The star of the entire cake, this brings a slightly floral, bittersweet brightness that makes every bite feel special and seasonal.
• Heavy cream: Whip it fresh and dont overbeat, you want soft peaks that spread easily and stay pillowy between the layers.
• Powdered sugar: Just enough sweetness in the cream to balance the tart curd without making the whole thing cloying.
• Vanilla extract: A quiet background note that rounds out the cream and makes everything taste a little warmer.
• Blood orange for garnish: Slice it thin and let those jewel toned rounds sit on top like stained glass, they make the whole cake come alive.

Instructions

Prep the curd:

If youre making it from scratch, do it a day ahead and let it chill completely so it thickens up. Cold curd spreads cleanly and wont soak into the crêpes.

Whip the cream:

Pour the cold heavy cream into a large bowl, add powdered sugar and vanilla, then whip until soft peaks form. Stop before it gets stiff or it wont spread smoothly.

Start layering:

Place one crêpe flat on your serving plate and spread about 2 tablespoons of blood orange curd in a thin, even layer. Dont worry about perfection, it all melds together as it chills.

Alternate the layers:

Add another crêpe, then spread 2 tablespoons of whipped cream. Keep stacking, switching between curd and cream, until all crêpes are used and you finish with a plain crêpe on top.

Chill the cake:

Cover it loosely with plastic wrap and refrigerate for at least an hour. The layers will soften and press together, and the flavors will marry in the most beautiful way.

Garnish and serve:

Just before serving, lay thin blood orange slices on top, scatter some zest, dust with powdered sugar, and tuck in edible flowers if you have them. Slice with a sharp knife and serve cold.

Pin It

The first time I served this at a dinner party, someone asked if I'd trained in pastry. I laughed and told them I'd assembled it in about twenty minutes with store-bought crêpes and a jar of curd. They didn't believe me until I showed them the empty jar in the recycling bin. Sometimes the best cooking is just knowing how to put good things together and let them speak for themselves.

Choosing Your Crêpes

If you want to make your own crêpes, go ahead, but I promise the store-bought ones are thinner and more uniform than anything I can make on a weeknight. Look for crêpes in the refrigerated section near the dairy or eggs, usually in a stack wrapped in plastic. They should be pale, delicate, and flexible, not thick or rubbery. I've used both sweet and plain crêpes for this cake and honestly can't tell the difference once they're layered with curd and cream.

Working With Blood Orange Curd

Blood orange curd is more floral and less aggressively sour than lemon curd, with a subtle berry-like sweetness that makes this cake feel fancy without trying too hard. If you can't find it in stores, you can swap in regular orange or lemon curd, but you'll lose that gorgeous deep coral color. I've also made this with a mix of half blood orange curd and half mascarpone folded into the whipped cream, and it added this creamy richness that made the whole thing taste like a fancy Italian dessert.

Storing and Serving

This cake actually gets better after a day in the fridge because the flavors settle and the crêpes soften into the cream and curd. You can make it up to 24 hours ahead, just wait to garnish until right before serving so the blood orange slices stay vibrant. Leftovers keep for about three days covered tightly, though the top crêpe might dry out a little. I like to serve it with a glass of something sparkling, Moscato or Champagne both work beautifully, and the bubbles cut through the richness in the best way.

• If the cake feels too tall or wobbly, press down gently on the top crêpe before chilling to help it settle.
• For a more dramatic look, dust the powdered sugar through a fine sieve so it falls like snow over the blood orange slices.
• You can swap mascarpone for half the whipped cream if you want a denser, more luxurious filling.

Pin It

This cake taught me that elegance doesn't always mean effort, sometimes it just means knowing when to stop fussing and let beautiful ingredients do their thing. Slice it, serve it cold, and watch people go quiet when they taste it.

Recipe FAQs

→ Can I make this dessert ahead of time?

Yes, assemble the cake up to 24 hours in advance and keep it covered in the refrigerator. Add garnishes just before serving for the freshest presentation.

→ What can I substitute for blood oranges?

Regular orange curd or lemon curd work beautifully as alternatives. The flavor profile will be slightly different but equally delicious.

→ Do I need to make crêpes from scratch?

No, quality store-bought crêpes save significant time and work perfectly for this layered cake. Choose thin, 8-inch diameter crêpes for best results.

→ How do I get clean slices when cutting?

Use a sharp chef's knife and wipe the blade clean between each cut. The chilling time helps the layers set, making slicing much easier.

→ Can I add other flavors to the whipped cream?

Absolutely. Try adding orange zest, a splash of Grand Marnier, or fold in mascarpone cheese for extra richness and complementary citrus notes.

→ How should I store leftovers?

Cover tightly and refrigerate for up to 2 days. The crêpes will soften slightly as they absorb moisture from the filling, but the flavor remains excellent.