Blood Orange Crêpe Cake

I bought a carton of blood oranges on a whim one February morning, drawn in by their deep magenta flesh. After juicing half of them, I had this tart, jewel-toned curd sitting in my fridge and a stack of store-bought crêpes I'd grabbed for weekend breakfasts. Stacking them together felt less like following a recipe and more like building something beautiful out of convenience. The result was so unexpectedly elegant that I served it at a dinner party that same week, and no one believed I hadn't spent all day in the kitchen.

The first time I made this, I served it to a friend who was going through a rough breakup. She took one bite, closed her eyes, and said it tasted like something good was still possible. I'm not saying this cake is therapy, but watching her go back for seconds felt like a small victory. Sometimes dessert is just dessert, and sometimes it's a reminder that you can take simple things and turn them into something worth celebrating.

Ingredients

• Ready-made crêpes: I used to make these from scratch every time until I realized the packaged ones from the grocery store are thin, reliable, and free up your energy for the parts that actually matter.
• Blood orange curd: The star of the show, this brings a floral tartness that regular citrus curd just can't match, and store-bought versions have come a long way in recent years.
• Heavy cream: Whip it fresh, the difference between canned whipped cream and real cream here is the difference between flat and luxurious.
• Powdered sugar: It sweetens the cream without graininess and makes for a soft, snowy finish when dusted on top.
• Vanilla extract: Just a teaspoon rounds out the cream and keeps it from tasting one-note.
• Blood orange for garnish: Slice it thin, those ruby rings on top make the whole cake feel like an occasion.
• Blood orange zest: A little goes a long way, it adds aromatic punch right before serving.
• Edible flowers: Totally optional, but if you have them, they make the cake look like it belongs in a bakery window.

Instructions

Prep your curd:

If you made it from scratch, let it cool completely in the fridge. Cold curd spreads cleanly and won't tear the delicate crêpes.

Whip the cream:

Use a large bowl and whip the heavy cream with powdered sugar and vanilla until soft peaks form. Don't overbeat or it'll turn grainy and stiff.

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. Use an offset spatula if you have one, it makes this so much easier.

Alternate layers:

Place another crêpe on top and spread 2 tablespoons of whipped cream this time. Keep alternating between curd and cream until you've used all 16 crêpes, ending with a bare crêpe on top.

Chill to set:

Cover the whole cake gently with plastic wrap and refrigerate for at least an hour. This lets the layers meld together and makes slicing clean and neat.

Garnish and serve:

Just before serving, arrange thin blood orange slices on top, scatter some zest, dust with powdered sugar, and add edible flowers if you're feeling fancy. Slice with a sharp knife, wiping it between cuts for picture-perfect pieces.

Save

I brought this to a potluck once, and someone asked if I'd ordered it from a French patisserie. I didn't correct them right away because honestly, it felt good to let them think I had that kind of skill. When I finally admitted it was mostly assembly, half the table asked for the recipe. That's the magic of this cake, it rewards you for being practical, not precious.

Making It Your Own

If blood oranges aren't in season, regular orange or lemon curd works beautifully, though you'll lose that gorgeous magenta hue. I've also folded a few tablespoons of mascarpone into the whipped cream for a richer, almost cheesecake-like layer. One friend of mine added a splash of Grand Marnier to the cream, and I'm still thinking about that version months later.

Storing and Serving

This cake holds up well in the fridge for up to two days, though the edges of the crêpes can dry out slightly if left uncovered. I like to tent it loosely with plastic wrap, and if I'm serving it at a party, I'll slice it ahead of time and plate individual portions so guests don't have to wrestle with a wobbly tower. It's best served cold, straight from the fridge, with the layers still firm and the cream holding its shape.

What to Serve Alongside

This pairs beautifully with a glass of something bubbly, Moscato d'Asti or Champagne both work. I've also served it with a simple espresso for contrast, the bitterness cuts through the sweetness in a way that feels very European. If you want to make it feel like a full dessert spread, add a small bowl of fresh berries on the side.

• A chilled dessert wine like Sauternes also complements the citrus without overpowering it.
• If you're serving this in summer, a scoop of vanilla or honey ice cream on the side is never a bad idea.
• For a lighter finish, serve with herbal tea, something like chamomile or mint works nicely.

Save

This cake taught me that impressive doesn't always mean complicated. Sometimes it just means knowing which shortcuts to take and which details to get right.

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 layers meld together beautifully, making it easier to slice cleanly.

→ What if I can't find blood oranges?

Regular orange or lemon curd works wonderfully as a substitute. The flavor will be slightly different but equally delicious. You can also try passion fruit or grapefruit curd for unique variations.

→ How do I get clean slices when serving?

Use a sharp chef's knife and wipe it clean between each cut. Chilling the cake for at least an hour helps the layers set, making slicing much easier and neater.

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

Absolutely! Homemade crêpes add a personal touch. Just ensure they're all similar in size (about 8 inches) and completely cooled before assembling the cake.

→ How should I store leftovers?

Cover the cake tightly with plastic wrap and refrigerate for up to 3 days. The texture remains excellent, though it's best enjoyed within the first two days for optimal freshness.

→ What wine pairs well with this dessert?

Moscato d'Asti is ideal with its light sweetness and bubbles. Champagne, Prosecco, or a late-harvest Riesling also complement the citrus notes beautifully without overwhelming the delicate flavors.