Thin crepes infused with matcha, layered with whipped mascarpone cream. This Matcha Crepe Cake Recipe is light, creamy, and packed with flavor.
Alright, here’s the thing. The first time I made this Matcha Crepe Cake, it was a disaster. The crepes stuck, the cream slid off the sides, and I may have cursed in at least three different languages (none of them polite). But after a few more tries—and a lot of matcha-stained T-shirts later—I finally got the hang of it.
Funny thing? This cake brings me straight back to a tiny café in Tokyo, where I first had a slice of Matcha Mille Crepe Cake that was so delicate it almost floated off the plate. I was traveling solo, a little homesick, and that cake felt like a hug. Ever had a dessert do that? No? Well, this might be your moment.
Why You’ll Love This Matcha Crepe Cake Recipe?
- It looks impressive. Like you spent hours slaving away in the kitchen, but honestly? It’s more repetitive than hard.
- It’s light and not too sweet. Unlike some desserts that make you question your life choices after two bites.
- Matcha + mascarpone = dreamy combo. Earthy, creamy, and just a little luxurious.
- It’s a conversation starter. People will ask if you bought it from a fancy patisserie. You get to smugly say, “Nope, made it myself.”
Ingredient Notes:
You could wing it… but here’s what works for me.
- Milk (660mL): Whole milk makes these crepes velvety. I’ve tried almond milk in a pinch; it works but isn’t quite as rich.
- Sugar (40g): Just enough for balance. I don’t like it cloyingly sweet, and if you’re here for matcha, you probably don’t either.
- Plain Flour (280g): Regular ol’ all-purpose flour. Sift it if you feel fancy.
- Eggs (4): Room temp, please! Cold eggs make the batter seize up (learned that one the hard way).
- Matcha Powder (20g): Splurge on ceremonial grade if you can. It makes a difference. Trust me.
- Butter (60g): Melted but not hot. Nobody wants scrambled egg crepes.
- Whipping Cream (500mL): Heavy cream makes the filling super fluffy.
- Mascarpone (250g): The secret weapon for that luscious texture.
- Sugar (20g for the cream): A little sweet to balance out the matcha’s slight bitterness.
How To Make Matcha Crepe Cake?
This isn’t a “throw it in the oven and hope for the best” recipe, but hey, we’re in this together.
Step 1: Make the Batter
Mix the dry stuff—flour, sugar, matcha. Make a well in the middle (I feel like such a pro baker every time I do this). Crack in your eggs, one by one. Start whisking from the center, pulling in flour gradually like you’re gently convincing it to join the party. Add the milk in small splashes until it’s smooth and thin. Butter goes in last. Chill it for an hour. You can skip this… but I wouldn’t.
Step 2: Cook the Crepes
Heat a non-stick pan. You want it hot but not smoking. First crepe? Always a dud. It’s science. Pour a ladle of batter, swirl the pan like you’re swirling wine (bonus points if you sip some while cooking), and cook for about a minute. Flip, cook the other side. Stack on a wire rack and keep going.
Step 3: Whip the Cream
Want To Save This Recipe?
Mascarpone + sugar, whisked together. Then slowly add cream and whip until it holds stiff peaks. If you’ve ever whipped cream too much and ended up with butter? Yeah, don’t do that.
Step 4: Stack It Up
This is where it gets fun. Dab a little cream on your cake plate to stop the crepes from sliding around like a toddler on ice. Layer crepe, cream, crepe, cream… repeat until you’re out of crepes or out of patience. Dust with matcha on top (gently! I once dumped half the tin on mine—oops).
Storage Options:
This Matcha Crepe Cake needs the fridge. Wrap it tight. Eat it within two days for peak deliciousness. Don’t freeze it. I tried once, and it came out sad and soggy. Trust me, this cake deserves better.
Variations and Substitutions:
- No Matcha? Use cocoa powder instead. Boom. Chocolate Crepe Cake.
- Gluten-Free? A good 1-to-1 gluten-free flour blend works just fine here. Bob’s Red Mill is my go-to.
- Feeling fruity? Add fresh strawberries or raspberries between layers.
- No mascarpone? Cream cheese is your backup plan. A little tangier but still tasty.
What to Serve with Matcha Crepe Cake?
- Hot green tea (obvious but classic).
- Prosecco because why not?
- Fresh fruit on the side—berries, kiwi, whatever’s in season.
- Ice cream if you’re feeling indulgent (or it’s been that kind of week).
Frequently Asked Questions:
Can I make this ahead of time?
Yep! It’s even better the next day. Just refrigerate and let it set overnight.
My crepes keep tearing. What gives?
The pan’s too hot, or the batter’s too thick. Thin it with a splash of milk, and dial the heat down. You’re not making tortillas here.
How many layers is too many?
I’d say once it starts toppling, you’ve gone too far. 20 layers is the sweet spot. 25 if you’re feeling ambitious.
And that’s my Matcha Crepe Cake Recipe, straight from my kitchen to yours. It’s not perfect every time, but hey, neither am I—and that’s kind of the point.
Try it, make it messy, and let me know how it goes!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Matcha Crepe Cake Recipe
Ingredients
For the Crepes
- 660 milliliters whole milk
- 40 grams granulated sugar
- 280 grams plain all-purpose flour
- 4 large eggs
- 20 grams matcha powder omit for a classic flavor
- 60 grams unsalted butter melted
For the Cream Filling
- 500 milliliters heavy whipping cream
- 20 grams granulated sugar
- 250 grams mascarpone cheese
Instructions
Prepare the Crepe Batter
- In a large mixing bowl, sift together the plain flour, granulated sugar, and matcha powder until well combined.
- Create a well in the center of the dry mixture. Add the eggs one at a time, whisking gradually from the center and incorporating the flour slowly.
- Begin to add the milk in small increments while whisking continuously. This gradual addition ensures a smooth, lump-free batter. Continue until all the milk has been incorporated.
- Add the melted butter to the mixture and whisk until fully combined. The batter should be thin and smooth in consistency.
- Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour. This resting period allows the gluten to relax and results in tender crepes.
Cook the Crepes
- Heat a non-stick skillet over medium heat. Once hot, reduce the heat slightly to medium-low to prevent burning.
- Pour approximately 1/4 cup (or enough to coat the bottom of your pan) of the batter into the center of the skillet. Quickly tilt and rotate the pan in a circular motion to spread the batter evenly into a thin layer.
- Cook the crepe for about 1 to 2 minutes or until the underside is set and lightly golden. Flip the crepe gently using a spatula and cook the opposite side for an additional 30 seconds.
- Transfer the cooked crepe to a wire rack or plate to cool. Repeat the process with the remaining batter, stacking the crepes as you go. You should aim for approximately 20 crepes.
Prepare the Cream Filling
- In a large mixing bowl, add the mascarpone cheese and granulated sugar. Mix briefly until just combined.
- Gradually add the heavy whipping cream to the mascarpone mixture. Using an electric hand mixer, whisk on low speed, then gradually increase to high speed. Continue until stiff peaks form and the cream holds its shape.
Assemble the Crepe Cake
- If desired, trim the edges of each crepe using an 18 cm round cake ring for a uniform appearance.
- Place a small amount of cream on the cake plate to anchor the base crepe.
- Lay one crepe on the plate and spread an even, thin layer of the mascarpone cream over the top. Repeat the process by alternating crepes and cream layers until all crepes are used.
- Use the remaining cream to coat the sides of the cake, if desired, for a smooth finish.
- Lightly dust the top of the cake with additional matcha powder, using a fine mesh sieve for an even coating. Take care not to add excessive matcha powder, as it may impart a bitter flavor.
Serve
- Slice the Matcha Crepe Cake using a sharp knife. Clean the knife between slices for neat presentation. Serve chilled for best texture and flavor.
Notes
