Save My cousin showed up to brunch with a towering crêpe cake once, and I spent the entire meal trying to figure out how she'd pulled it off without spending all night in the kitchen. Turns out, she'd bought the crêpes. I felt both relieved and a little embarrassed for assuming it had to be hard. This blood orange version became my own shortcut masterpiece after that, proof that smart shopping and a little assembly can look like pure magic.
I made this for a spring dinner party where half the guests were running late, and I was so grateful it was already chilling in the fridge, unbothered. When I finally sliced into it, the layers held perfectly, and someone asked if I'd trained in pastry. I just smiled and said nothing, because sometimes a little mystery is its own garnish.
Ingredients
- Ready made crêpes: These are your secret weapon, thin and consistent, no risk of tearing or uneven cooking.
- Blood orange curd: The tart, floral punch that makes this cake unforgettable, either homemade or a quality jar works beautifully.
- Heavy cream: Whip it just to soft peaks so it stays spreadable and doesn't weep later.
- Powdered sugar: Sweetens the cream without grittiness, and makes a perfect snowy finish on top.
- Vanilla extract: A quiet backbone that rounds out the citrus without competing.
- Blood orange for garnish: Slice it thin so the slices drape and curl, adding drama and color.
- Edible flowers: Optional, but they turn this from pretty to breathtaking.
Instructions
- Prep the curd:
- If you made it from scratch, let it cool completely in the fridge so it thickens and doesn't soak into the crêpes. Cold curd spreads cleanly and holds its shape between layers.
- Whip the cream:
- Beat the heavy cream with powdered sugar and vanilla until soft peaks form, not stiff. You want it billowy and spreadable, not stiff enough to pipe.
- 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 overthink it, just get it close to the edges.
- Alternate layers:
- Add another crêpe, then spread 2 tablespoons of whipped cream. Keep alternating curd, cream, curd, cream, until you run out of crêpes, finishing with a bare crêpe on top.
- Chill it down:
- Cover the whole cake gently with plastic wrap and refrigerate for at least an hour. This lets everything meld and makes slicing so much cleaner.
- Garnish and serve:
- Just before serving, arrange 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, wiping it between cuts.
Save The first time I served this, my friend who never eats dessert asked for a second slice. She said it tasted like something from a café in Paris, and I didn't tell her I'd bought half the components at the grocery store that morning. Sometimes the best compliment is just knowing you made someone feel special.
Choosing Your Crêpes
Look for crêpes in the refrigerated section near the eggs or international foods, they're usually stacked in a sealed pack. I've tried a few brands, and the thinner ones always work best because they soak up just a little moisture from the fillings without getting soggy. If you can only find thicker ones, they'll still work, but the texture won't be quite as delicate.
Making It Your Own
If blood oranges aren't in season, regular orange or lemon curd is just as lovely, and you can tint the whipped cream with a tiny drop of gel food color for a blush effect. I've also folded a few spoonfuls of mascarpone into the whipped cream for a richer, almost cheesecake like layer. You can slip in a little orange liqueur if you want it boozy, but keep it light so it doesn't weigh down the cream.
Serving and Storing
This cake holds up beautifully in the fridge for up to two days, though the edges of the crêpes may start to dry just a bit. I like to slice it cold, straight from the fridge, because the layers stay put and the curd doesn't ooze. Serve it on chilled plates if you're feeling fancy, and pour a little sparkling wine because this dessert deserves bubbles.
- Slice with a long, sharp knife and wipe it clean between cuts.
- Leftover slices can be wrapped individually and frozen for up to a month.
- Garnish right before serving so the powdered sugar doesn't dissolve into the moisture.
Save This is the kind of dessert that makes people lean in and ask questions, and you get to decide how much of the simplicity you reveal. Either way, you made something beautiful, and that's enough.
Questions & Answers
- → Can I make this ahead of time?
Yes, this cake actually benefits from being made ahead. Assemble it up to 24 hours in advance and keep refrigerated. Add the garnish just before serving for the freshest presentation.
- → What if I can't find blood oranges?
Regular oranges or lemons work wonderfully as substitutes. The flavor will be slightly different but equally delicious. Look for quality store-bought citrus curd to save time.
- → How do I prevent the layers from sliding?
Ensure each layer is spread thinly and evenly, and refrigerate for at least one hour before serving. The chilling time helps the layers set and stick together properly.
- → Can I use store-bought crêpes?
Absolutely! Quality store-bought crêpes work perfectly for this dessert and save significant time. Look for thin, delicate crêpes about 8 inches in diameter.
- → How should I store leftovers?
Cover the cake tightly with plastic wrap and refrigerate for up to 3 days. The crêpes will soften slightly over time, creating an even more luscious texture.
- → What's the best way to slice this cake?
Use a sharp chef's knife, wiping it clean between each slice. Cut straight down through all the layers for clean, beautiful portions that showcase the stunning layers.