Pin it My neighbor handed me a bag of blood oranges from her tree one February morning, their ruby flesh catching the light like stained glass. I had sixteen store-bought crêpes in my fridge from an abandoned brunch plan and a wild idea to turn them into something layered and spectacular. What started as a way to use up ingredients became the centerpiece of my daughter's birthday dinner, and I've never looked back. The tartness of blood orange curd against pillowy whipped cream creates this perfect push and pull that keeps you coming back for another forkful. It looks like you spent all day in the kitchen, but the secret is knowing when to let quality shortcuts do the work.
I made this for a book club gathering where everyone else brought brownies and cookies, and the room went quiet when I brought it to the table. One friend texted me later asking if I had secretly taken pastry classes. The truth is I was running late that morning, grabbed store-bought crêpes at the market, and leaned hard into the blood orange curd I'd made the day before. Sometimes the best cooking happens when you trust your instincts and don't overthink the process.
Ingredients
- Ready made crêpes: These are your time saving secret weapon, look for thin, pliable ones about 8 inches wide that won't tear when you stack them.
- Blood orange curd: The star of the show, its ruby color and floral tartness make this cake unforgettable, and store-bought versions work beautifully if you find a good brand.
- Heavy cream: Whip it to soft peaks only, overwhipping turns it grainy and you want that silky cloud texture between layers.
- Powdered sugar: Sweetens the cream without the grittiness of granulated, and makes a delicate snowy finish when dusted on top.
- Vanilla extract: A teaspoon wakes up the cream and ties the whole flavor profile together without shouting.
- Blood orange for garnish: Slice it paper thin so the light shines through, those translucent ruby rounds are half the visual drama.
- Blood orange zest: A few curls on top release their oils when you slice into the cake, filling the air with citrus perfume.
- Edible flowers: Completely optional, but a few violas or pansies make it feel like something from a Parisian patisserie window.
Instructions
- Prep your curd:
- If you're making curd from scratch, do it first and let it chill completely so it's thick and spreadable. Cold curd won't soak into the crêpes and make them soggy.
- Whip the cream:
- Beat the heavy cream with powdered sugar and vanilla just until soft peaks form, stopping before it gets stiff. You want it to spread like silk, not stand at attention.
- Start the first layer:
- Lay one crêpe flat on your serving plate and spread about 2 tablespoons of blood orange curd in a thin, even layer all the way to the edges. Don't be stingy, but don't pile it on either.
- Alternate the layers:
- Place another crêpe on top and spread 2 tablespoons of whipped cream, then continue stacking, alternating curd and cream with each crêpe. Finish with a plain crêpe on the very top.
- Chill it down:
- Cover the whole cake loosely with plastic wrap and refrigerate for at least an hour. This lets everything settle and meld so the slices hold together beautifully.
- Garnish and serve:
- Right before serving, arrange blood orange slices on top, scatter some zest, dust with powdered sugar, and add edible flowers if you have them. Slice with a sharp knife, wiping it clean between cuts.
Pin it The first time I served this, my husband asked if we could skip dinner and just eat cake. We didn't, but we did eat two slices each after the meal, scraping our forks across the plates to catch every smear of curd. It's become the dessert I make when I want people to feel celebrated without spending my whole day in the kitchen.
How to Choose the Best Store Bought Crêpes
Look for crêpes in the refrigerated section near the eggs or in the international aisle, often labeled as French style or dessert crêpes. They should be thin, flexible, and pale golden, not thick like pancakes. I've had good luck with European import brands that come in stacks of ten or twelve, and they reheat beautifully if you want to warm them slightly before layering. Avoid crêpes with sweet fillings already inside, you want plain ones that let your curd and cream shine.
Making It Your Own
If blood oranges aren't in season, regular orange or lemon curd works just as well, though you lose that stunning crimson color. I've folded mascarpone into the whipped cream for a richer, almost cheesecake like layer that my sister in law requests every time. You could also add a splash of Grand Marnier to the whipped cream for a grown up twist, or layer in fresh berries between the curd and cream for extra fruit and color. This cake is forgiving and wants you to play with it.
Storing and Serving Tips
This cake keeps covered in the fridge for up to two days, though the crêpes soften and the layers meld even more by day two, which some people actually prefer. Slice it cold straight from the fridge using a long, sharp knife dipped in hot water and wiped dry between cuts. It pairs beautifully with a glass of Moscato d'Asti or Champagne, the bubbles cut through the cream and lift the citrus notes.
- Let it sit at room temperature for 5 minutes before slicing if you want slightly softer layers.
- Garnish each slice individually if you're plating for a dinner party, it feels extra special.
- Leftover curd and cream can be served on scones or stirred into yogurt the next morning.
Pin it This cake taught me that impressive doesn't have to mean complicated, and that sometimes the best cooking is about knowing when to make something yourself and when to let someone else do part of the work. Make it once and you'll understand why it's the dessert I get asked to bring again and again.
Recipe FAQs
- → Can I make this cake ahead of time?
Yes, this cake is ideal for advance preparation. Assemble it completely and refrigerate for up to 24 hours before serving. The flavors actually meld beautifully overnight, making it even more delicious.
- → What can I substitute for blood orange curd?
Regular orange curd, lemon curd, or passion fruit curd work wonderfully. Each brings its own unique citrus profile while maintaining the cake's elegant balance of sweet and tart flavors.
- → How do I prevent the layers from sliding?
Chill the assembled cake for at least 1 hour before serving. The cold sets the cream and curd, helping layers adhere. Use a sharp knife dipped in hot water for clean slices.
- → Can I use homemade crêpes instead of store-bought?
Absolutely! Homemade crêpes add a personal touch. Prepare a classic crêpe batter and cook 16 thin, 8-inch crêpes in advance. Let them cool completely before assembling the cake.
- → How should I store leftovers?
Cover tightly with plastic wrap or store in an airtight container in the refrigerator for up to 3 days. The texture remains best within the first 48 hours of assembly.
- → What wine pairs best with this dessert?
Moscato d'Asti complements the citrus beautifully with its light sweetness and effervescence. Champagne or a sparkling Prosecco also pairs wonderfully, cutting through the richness of the cream.