Blood Orange Curd Crêpe Cake

The first blood orange I ever zested sprayed crimson juice across my cutting board, and I stood there mesmerized by how something so ordinary looking from the outside could hide that kind of drama. I bought a bag on impulse one February afternoon, drawn to their mottled pink skin, and by evening I was knee deep in curd and crêpes I hadn't planned to make. The result was this towering, wobbly, slightly lopsided cake that tasted like winter sunshine wrapped in silk. I've since learned to stack them straighter, but I'll never forget that spontaneous first attempt.

I made this for a friend's birthday once, and we ate it straight from the fridge at midnight with mismatched forks, laughing about how fancy desserts taste better in pajamas. She loved that it wasn't cloyingly sweet, that each bite had a little sharpness to keep you honest. We polished off half the cake that night, and I woke up to a text that just said "blood orange forever." It's been our celebration cake ever since.

Ingredients

• Ready made crêpes: Hunt for the thinnest ones you can find, they stack better and soak up the curd and cream without getting gummy.
• Blood orange curd: If you're making it from scratch, do it a day ahead so it has time to chill and thicken properly, or grab a good jar and doctor it with a little extra zest.
• Heavy cream: Cold cream whips faster and holds its shape longer, so pull it from the fridge right before you start.
• Powdered sugar: It dissolves instantly into the cream and keeps the texture silky, no grit.
• Vanilla extract: A small splash deepens the cream's flavor without competing with the citrus.
• Blood orange for garnish: Slice them paper thin with a sharp knife, they curl beautifully and their color is the whole point.
• Edible flowers: Totally optional, but a few pansies or violas make it look like it wandered out of a French patisserie.

Instructions

Prep Your Curd:

If you made curd from scratch, make sure it's completely cool and thick before you start assembling. Warm curd will melt the cream and turn your cake into a landslide.

Whip the Cream:

Beat the heavy cream with powdered sugar and vanilla until it holds soft, floppy peaks. Stop before it gets stiff or you'll end up with butter, and nobody wants that between their crêpes.

Start Stacking:

Lay your first crêpe flat on a serving plate and spread about 2 tablespoons of blood orange curd in a thin, even layer. Don't glob it in the center or your cake will dome like a bad haircut.

Alternate Layers:

Top with another crêpe, then spread 2 tablespoons of whipped cream. Keep going, switching between curd and cream with each crêpe, until you've used them all and finished with a bare crêpe on top.

Chill It Down:

Cover the whole thing gently with plastic wrap and refrigerate for at least an hour. This lets the layers meld and makes slicing way cleaner.

Garnish and Serve:

Right before serving, arrange thin blood orange slices on top, scatter some zest, dust with powdered sugar, and tuck in a few edible flowers if you're feeling fancy. Slice with a sharp, clean knife and serve cold.

Save

There's something about slicing into this cake that feels like opening a present. The knife sinks through those soft layers, and you see the pale cream and vivid curd striped together like a sunset. I've served it at dinner parties where conversation stopped mid sentence, forks paused in the air, just because it looked too pretty to wreck. Then someone takes the first bite and everyone dives in.

Choosing Your Crêpes

Store bought crêpes vary wildly, so read the package and look for ones labeled "thin" or "French style." I've learned the hard way that thick, spongy crêpes turn this into a dense, heavy mess instead of the delicate stack it's meant to be. If you can only find small crêpes, just overlap two per layer and carry on.

Making It Your Own

When blood oranges aren't in season, regular orange or lemon curd works beautifully, though you lose that shocking pink hue. I've also folded a few spoonfuls of mascarpone into the whipped cream for extra richness, and once I tucked fresh raspberries between a few layers just to see what would happen. It was excellent.

Serving and Storing

This cake is best the day you assemble it, but it will keep covered in the fridge for up to two days. The crêpes soften as they sit, which some people love and others find too custardy. I split the difference and make it the morning of serving, giving it time to set without turning mushy.

• Use a long, sharp knife and wipe it clean between slices for neat edges.
• Let it sit at room temperature for 10 minutes before cutting if it's very cold.
• Leftover slices are excellent for breakfast with coffee, no judgment.

Save

This cake has a way of turning an ordinary evening into an occasion, no candles or occasion required. I hope it brings you as much quiet joy as it's brought me, one wobbly, beautiful layer at a time.

Recipe FAQs

→ Can I make this dessert ahead of time?

Yes, you can assemble the cake up to 24 hours in advance. Keep it covered and refrigerated, then add fresh garnishes just before serving for the best presentation.

→ What can I substitute for blood orange curd?

Regular orange curd, lemon curd, or even passion fruit curd work beautifully. Each will give a different flavor profile while maintaining the same tangy-sweet balance.

→ How do I prevent the layers from sliding?

Chill the cake for at least 1 hour before serving. The cream firms up as it cools, helping stabilize the layers. Use a sharp knife for clean slices.

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

Absolutely! Homemade crêpes work wonderfully. Make sure they're about 8 inches in diameter and completely cooled before assembling the cake.

→ How should I store leftovers?

Cover tightly and refrigerate for up to 3 days. The cake actually softens beautifully as it sits, with the crêpes absorbing moisture from the fillings.

→ What wine pairs well with this dessert?

Moscato d'Asti or Champagne complement the citrus notes perfectly. A late-harvest Riesling or sparkling rosé also make excellent pairings.