This Matcha Crepe Cake is a beautiful and decadent dessert that combines delicate layers of matcha-infused crepes and rich matcha whipped cream. The perfect balance of flavors and textures, this crepe cake is sure to impress at any special occasion or as a delicious treat for yourself.

Matcha Crepe Cake Recipe

Why You’ll Love This Recipe

This Matcha Crepe Cake is a showstopper that blends the earthy flavor of matcha with the light, soft texture of crepes and the creamy richness of whipped cream. It’s a stunning dessert that looks complex but is actually straightforward to make with a little patience. The layers of crepes are delicate yet indulgent, and the matcha whipped cream ties it all together with its vibrant color and flavor. It’s perfect for matcha lovers and anyone looking to try something unique.

Ingredients

For the Matcha Crepes:

2 large eggs, room temperature
50 g granulated sugar
80 g cake flour
1 tablespoon matcha powder (ceremonial grade or high-quality culinary grade)
40 g unsalted butter, melted and cooled
400 g milk, room temperature or warmed with the butter
½ teaspoon vanilla extract

For the Matcha Whipped Cream:

40 g powdered sugar
1 tablespoon matcha powder
400 g whipping cream
½ teaspoon matcha powder, for dusting on top

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Matcha Crepes:

Whisk – In a large mixing bowl, whisk together the eggs and sugar until combined. Add the cake flour and matcha powder and whisk again until the mixture forms a thick batter.
Add Liquids – Pour in the melted butter, milk, and vanilla extract. Whisk until the batter becomes thin and smooth. If the batter is too thick, add about ⅓ of the milk mixture first and whisk until loosened before adding the rest.
Sieve – Pour the batter through a fine mesh sieve into another bowl to remove any lumps. Cover and chill the batter in the fridge for at least 1 hour to allow it to thicken.
Cook the Crepes – Heat a 10″ frying pan over medium heat. Use a ladle or a ¼ cup measuring cup to pour the batter into the center of the pan. Immediately swirl the pan to spread the batter thinly. Once the batter stops running, cook each crepe for 2-2.5 minutes or until the edges begin to brown. Gently lift the crepe with a spatula and transfer it to parchment paper to cool. Repeat until you have about 16 crepes.
Cool – Allow the crepes to cool completely before assembling the cake.

Matcha Whipped Cream:

Whip the Cream – In a large mixing bowl, sift the powdered sugar and matcha powder together to remove any clumps. Add about ¼ of the whipping cream and whisk to dissolve the matcha powder. Then, add the rest of the cream and whisk vigorously until the mixture forms soft peaks.

Assemble the Crepe Cake:

Layer the Crepes – On a cake turntable or flat surface, place a cake board or plate. Lay down the first crepe, then spread a layer of whipped cream on top (about 4 tablespoons). Use an offset spatula to spread it evenly, leaving a thin rim on the outer edge for a cleaner look.
Repeat – Add another crepe on top of the whipped cream and repeat the process, alternating layers of crepes and whipped cream. Save a little whipped cream for decorating the top of the cake.
Chill – Once all layers are assembled, cover and refrigerate the cake for at least 4 hours to allow the whipped cream to set and the layers to meld together.

Decorate:

Dust with Matcha – Once the cake is chilled, use a fine mesh sieve to dust matcha powder over the top of the cake for a decorative finish.
Pipe Whipped Cream – Transfer the remaining whipped cream to a piping bag fitted with an open star piping tip. Pipe decorative dollops around the edges or center of the cake.
Serve – Slice the cake with a sharp knife, cutting through the layers, and serve immediately. Optionally, garnish with ribbon bows or fresh strawberries for added decoration.

Servings and Timing

Servings: 8 servings
Prep Time: 45 minutes
Cook Time: 1 hour 5 minutes
Chilling Time: 4 hours
Total Time: 5 hours 50 minutes

Variations

Flavored Whipped Cream – You can infuse the whipped cream with other flavors, like vanilla or almond extract, to add a new dimension to the cake.
Fruit Garnish – Top the crepe cake with fresh fruits like berries, kiwi, or even thin slices of citrus for a refreshing contrast to the matcha flavor.
Chocolate Drizzle – For a richer flavor, drizzle some melted white or dark chocolate on top of the crepe cake after dusting it with matcha powder.
Vegan Option – Use non-dairy milk (such as almond or oat milk) and a plant-based butter substitute to make the crepes dairy-free, and whip coconut cream for a dairy-free whipped cream alternative.

Storage/Reheating

Storing Leftovers – Store any leftover matcha crepe cake in an airtight container in the refrigerator for up to 3 days.
Freezing – This cake can also be frozen. After assembling, wrap it tightly in plastic wrap and foil and freeze for up to 1 month. Thaw in the refrigerator before serving.

FAQs

Can I use regular flour instead of cake flour?

Cake flour works best for this recipe because it yields a softer and more delicate texture. However, you can use all-purpose flour if that’s all you have—just be sure to sift it well.

How do I know when the crepes are done?

The crepes should be golden brown around the edges, and you should be able to lift them easily with a spatula. Don’t overcook them, as they should remain soft and pliable.

Can I use a different type of matcha powder?

Ceremonial grade matcha is the highest quality and will give the best flavor and color, but you can use culinary-grade matcha if you prefer.

How can I prevent the crepes from sticking to the pan?

Make sure the pan is well-heated before adding the batter, and use a small amount of butter or oil to coat the pan between each crepe.

Can I assemble the cake the night before?

Yes! This cake benefits from chilling in the fridge, and assembling it the night before will give it plenty of time to set.

What other toppings can I use on this cake?

You can top the crepe cake with whipped cream, fresh fruit, or edible flowers for an elegant finish.

Can I make this cake without the whipped cream?

If you prefer a lighter version, you can skip the whipped cream and fill the layers with other fillings such as custard, mascarpone cheese, or fruit compote.

How thick should the crepe batter be?

The batter should be thin and smooth, similar to the consistency of heavy cream. If it’s too thick, add more milk to thin it out.

How do I serve the cake?

Use a sharp knife to cut through the layers of crepes, and serve each slice as a beautiful layered dessert.

Can I make this cake gluten-free?

Yes, you can use gluten-free flour to make this cake. Just ensure you’re using a suitable matcha powder that’s gluten-free.

Conclusion

This Matcha Crepe Cake is an elegant and indulgent dessert that combines layers of delicate crepes with rich, velvety matcha whipped cream. With its striking appearance and unique flavor, it’s perfect for impressing guests at a dinner party or enjoying a special treat at home. The combination of matcha’s earthy taste and the light texture of the crepes makes it a dessert that’s both sophisticated and utterly delicious.