Blood Orange Curd Crêpe Cake

My neighbor brought over a bag of blood oranges from her tree one winter, and I stood at the counter squeezing them, watching the juice run jewel-red into a bowl. I had store-bought crêpes in the fridge and whipping cream about to expire. What started as pantry roulette turned into one of those accidental triumphs where you step back and think, did I really just make that? The layers settled overnight, and by morning, slicing into it felt like opening a present.

I made this for a brunch where half the guests were an hour late, and it sat there on the counter looking unbothered and photogenic. When we finally cut into it, the curd had soaked just slightly into the crêpes, creating these soft, custardy pockets between the cream layers. Someone asked if I went to pastry school. I didn't correct them right away.

Ingredients

• Ready-made crêpes: Using store-bought crêpes is not a compromise, it's strategy, and frees you to focus on the curd and assembly without standing over a hot pan for forty minutes.
• Blood orange curd: If you can find it jarred at a specialty store, grab it, but homemade is worth it when blood oranges are in season for that deep ruby color and floral punch.
• Heavy cream: Whip it to soft peaks only so it stays spreadable and doesn't turn grainy or stiff between the crêpes.
• Powdered sugar: It sweetens the cream without the grit of granulated and also makes a pretty, snowy finish when dusted on top.
• Vanilla extract: Just a teaspoon keeps the cream from tasting flat and adds a warm undertone that plays well with citrus.
• Blood orange slices and zest: Fresh citrus on top signals what's inside and adds a pop of color that makes the whole cake feel alive.
• Edible flowers: Completely optional, but if you have pansies or violets around, they turn this into something you'd see in a magazine.

Instructions

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

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Prep your curd:

If you're making blood orange curd from scratch, do it first and let it cool completely in the fridge so it thickens up. Cold curd spreads cleanly and won't soak through the crêpes too fast.

Whip the cream:

Pour the heavy cream into a cold bowl, add powdered sugar and vanilla, then whip with a hand mixer until soft peaks form and the cream holds its shape but still looks glossy. Don't overbeat or you'll end up with sweet butter.

Start layering:

Place one crêpe flat on your serving plate and spread about two tablespoons of blood orange curd in a thin, even layer using an offset spatula or the back of a spoon. Try to go all the way to the edges.

Alternate fillings:

Set another crêpe on top and this time spread two tablespoons of whipped cream. Keep stacking, switching between curd and cream with each crêpe, until all sixteen are used and you finish with a plain crêpe on top.

Chill to set:

Cover the whole cake loosely with plastic wrap and refrigerate for at least an hour so the layers meld and the structure firms up. Overnight is even better if you have the time.

Garnish and serve:

Right before serving, arrange thin blood orange slices on top, scatter fresh zest, dust with powdered sugar, and tuck in edible flowers if you're feeling fancy. Slice with a sharp knife, wiping it between cuts for clean edges.

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The first time I served this, my friend who doesn't bake kept asking how long it took. When I said an hour, she looked at the cake, then at me, and said it wasn't fair that something so simple could look that good. That's when I realized this dessert was less about skill and more about stacking with confidence.

How to Make It Look Bakery-Perfect

The secret to clean, even layers is spreading each filling all the way to the edges without tearing the delicate crêpes. Use a light hand and an offset spatula if you have one. If a crêpe rips, tuck it into a middle layer where no one will see. Once chilled, the cake slices beautifully, especially if you dip your knife in hot water and wipe it between each cut.

What to Do If You Can't Find Blood Oranges

Regular orange curd or lemon curd will absolutely work, you'll just lose that dramatic magenta hue. I've used Meyer lemon curd in a pinch and it was lighter, brighter, almost springlike. Passion fruit curd is another gorgeous option if you want to stay tropical and tangy. The structure stays the same no matter which citrus you choose.

Make-Ahead and Storage Tips

This cake actually improves after a night in the fridge because the crêpes soften and the flavors blend. You can assemble it up to 24 hours in advance, just hold off on the garnish until you're ready to serve. Leftovers keep for two days covered, though the whipped cream may weep slightly. If you're planning to transport it, chill it fully first so it holds together during the drive.

• Wrap the assembled cake tightly in plastic wrap before chilling to prevent it from drying out or absorbing fridge odors.
• Garnish only right before serving so the orange slices stay vibrant and the powdered sugar doesn't dissolve into the cream.
• If making individual portions, cut the crêpes into quarters and layer in small jars or glasses for a cute, portable version.

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

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There's something about slicing into all those thin, striped layers that feels like a small celebration, even on a random Tuesday. Make it once and you'll find excuses to make it again.

Recipe FAQs

→ Can I make this cake ahead of time?

Yes, this cake actually benefits from being made ahead. Assemble it up to 24 hours in advance and keep refrigerated. The resting time allows the layers to meld together beautifully, making it easier to slice and serve.

→ What can I substitute for blood orange curd?

Regular orange curd, lemon curd, or even passion fruit curd work wonderfully. Each provides a different citrus profile but maintains the tangy-sweet balance that contrasts perfectly with the whipped cream.

→ How do I prevent the cake from sliding apart when slicing?

Chilling the assembled cake for at least one hour is essential. Use a sharp, thin-bladed knife and wipe it clean between each cut. A gentle sawing motion works better than pressing straight down.

→ Can I use homemade crêpes instead of store-bought?

Absolutely. Homemade crêpes add a personal touch and allow you to control thickness and sweetness. Just ensure they're cooled completely before assembly and try to keep them uniform in size for even layers.

→ How long will leftovers keep?

Store covered in the refrigerator for up to 3 days. The texture will soften slightly over time as the crêpes absorb moisture from the fillings, but it remains delicious.

→ What wine pairs best with this dessert?

Moscato d'Asti or a dry Champagne complement the citrus notes beautifully. The slight sweetness and effervescence balance the richness of the cream while enhancing the blood orange flavor.