A matcha crepe cake recipe brings the elegance of Japanese patisserie right into your kitchen. Picture paper-thin crepes stacked high, each layer cushioned with airy cream, and the unmistakable earthy sweetness of matcha running through every bite. This dessert is a showstopper—perfect for impressing guests or treating yourself to something truly special. While it may look like a bakery-exclusive masterpiece, making it at home is surprisingly approachable.
With the right matcha, a bit of patience, and a few simple tools, you can create a cake that’s as beautiful as it is delicious. In this guide, I’ll walk you through the story behind my love for this dessert, the essential ingredients, step-by-step instructions, and even creative twists to make it your own.
Table of Contents
Matcha Crepe Cake
Ingredients
Equipment
Method
- Sift matcha powder, flour, sugar, and salt into a large bowl to remove lumps.
- In another bowl, whisk eggs and milk until smooth. Gradually add wet ingredients to dry, whisking until combined.
- Whisk in melted butter. Cover batter and refrigerate for at least 30 minutes.
- Heat a non-stick crepe pan over medium-low. Brush with butter, pour in a thin layer of batter, swirl to coat. Cook 1–2 minutes, flip, and cook 30 seconds on the other side. Repeat until all crepes are made.
- Whip heavy cream with sugar until soft peaks form.
- Layer crepes on a serving plate, spreading a thin layer of cream between each one. Continue until all crepes are stacked.
- Refrigerate assembled cake for at least 2 hours to set.
- Before serving, dust with matcha powder and slice with a sharp knife for neat layers.
Nutrition
Notes
- Ceremonial grade matcha is recommended for a sweeter, delicate flavor, while culinary grade yields a stronger taste.
Tried this recipe?
Let us know how it was!My First Encounter with Matcha Crepe Cake
The first time I tasted a matcha crepe cake recipe, I was sitting in a cozy Japanese café tucked away in downtown Austin. The server placed a plate in front of me, and I remember pausing just to take in the sight—thin, emerald-green crepes stacked in perfect harmony, each layer separated by a whisper of cream. One forkful, and I was hooked. The earthy notes of matcha balanced with the sweet, velvety cream reminded me of the comfort I feel when sipping a warm matcha latte on a quiet morning.
Growing up in San Antonio, I’d always been surrounded by bold flavors and hearty comfort food, but this dessert spoke a different language—delicate, balanced, and artful. It’s a reminder of how my mom approached her food truck dishes: quality ingredients, patient preparation, and a deep respect for flavor. That’s exactly the heart behind this matcha crepe cake recipe I’m sharing today.
Why Making It at Home is Worth It
Ordering a slice from a specialty bakery can be a treat, but making a matcha crepe cake recipe at home is pure satisfaction. You control the sweetness, the matcha strength, and even the height of the cake. Plus, it’s far more budget-friendly than paying for each slice—especially if you already enjoy matcha-based treats like my matcha latte benefits guide.
By preparing it yourself, you’ll appreciate every thin layer and the care that goes into assembling it. Once you get into the rhythm of cooking the crepes, the rest comes together easily. Patience is the secret ingredient, and the reward is a dessert that’s as stunning to serve as it is to taste.
The Origins and Flavor Profile of Matcha Crepe Cakes
The Japanese Roots of This Dessert
The matcha crepe cake recipe has a refined history that blends Japanese craftsmanship with French technique. Known as mille crepe, this dessert features dozens of paper-thin crepes layered with light cream. Its artistry lies in the balance between taste and appearance, with each slice revealing an elegant green-and-white pattern.
- Originated in Japan’s patisserie culture, later gaining worldwide fame through specialty cafés
- Known for its delicate structure and balanced flavors
- Similar in elegance to the presentation of matcha chia seed pudding
The Unique Flavor Depth of Matcha
Matcha isn’t just a flavor—it’s a complete sensory experience. Its earthy notes and subtle bitterness pair perfectly with the sweet cream in a crepe cake. The choice of matcha grade affects both color and flavor.
- Ceremonial grade matcha offers a bright, refined taste
- Culinary grade matcha provides a stronger, more robust profile
- Works beautifully in both desserts and drinks like the matcha green tea smoothie
Ingredients and Tools You’ll Need
Key Ingredients for the Perfect Cake
A truly memorable matcha crepe cake recipe starts with quality ingredients. Every element plays a role in the final taste, texture, and look, so investing in the best options pays off.
- Matcha powder – Choose a vibrant, finely milled powder. Ceremonial grade gives a sweeter, delicate flavor, while culinary grade provides a stronger, more robust profile. The color should be a bright green, much like the matcha in my matcha protein smoothie.
- Fresh eggs – Large, room-temperature eggs yield a smoother batter and tender crepes.
- Whole milk – Adds richness without making the batter heavy; you can substitute with oat milk for a lighter twist.
- Unsalted butter – Provides a subtle depth of flavor and prevents sticking. Melt it gently to keep the batter smooth.
- Heavy cream – Whips into a stable filling that holds each layer in place; look for a high-fat content (36% or more).
- Granulated sugar – Balances the matcha’s natural bitterness without overpowering it.
- Optional flavor infusions – Vanilla extract, almond essence, or a drizzle of white chocolate can enhance complexity, similar to the creative layers I add to my matcha mango smoothie.
Pro Tip: Sift both the matcha and flour before mixing to avoid lumps and achieve a silky batter.
Must-Have Tools for Success
While you can make a matcha crepe cake recipe with basic kitchen equipment, a few key tools make the process faster, cleaner, and more consistent.
- Non-stick crepe pan – Ensures evenly cooked, thin crepes without tearing.
- Fine mesh sifter – Essential for blending matcha smoothly into the batter, just as I do when prepping desserts like matcha chia seed pudding.
- Offset spatula – Lets you spread cream in precise, thin layers without damaging delicate crepes.
- Mixing bowls in multiple sizes – Useful for separating dry and wet ingredients before combining.
- Balloon whisk – Helps incorporate air into the batter for lighter crepes.
- Cake turntable – Makes layering and decorating effortless, giving a professional finish you’ll be proud to serve.
- Parchment paper – Keeps crepes from sticking when stacking before assembly.
Extra Tip: Chill your mixing bowl and beaters before whipping cream—it creates a more stable filling that holds up well, especially when refrigerating the cake overnight.
Step-by-Step Preparation Guide
Making the Batter
The foundation of any matcha crepe cake recipe is a smooth, lump-free batter. Start by sifting matcha powder into a large mixing bowl—this ensures it blends evenly and avoids clumps, just like when I prepare the base for my matcha smoothie bowl. Whisk in the flour, sugar, and a pinch of salt.
In another bowl, combine eggs and milk, then slowly pour the wet ingredients into the dry mixture while whisking gently. Melted butter is added last for richness. Once the batter is fully combined, cover it and let it rest in the refrigerator for at least 30 minutes. This step relaxes the gluten, resulting in tender, pliable crepes that stack beautifully.
- Always sift matcha before mixing
- Gradually combine wet and dry ingredients for smoothness
- Rest the batter for improved texture
Cooking and Layering the Crepes
Heat a non-stick crepe pan over medium-low heat, brushing it lightly with butter. Pour in just enough batter to cover the base in a thin, even layer, swirling the pan quickly to distribute it.
Cook for 1–2 minutes until the edges lift easily, then flip and cook the other side for 30 seconds. Repeat until all crepes are made, stacking them on a plate to cool. While they cool, whip the heavy cream until soft peaks form, adding a touch of sugar for sweetness—similar to the whipped topping I use for my matcha mango smoothie.
To assemble, place one crepe on your serving plate, spread a thin layer of cream, and repeat until all crepes are stacked. Refrigerate the cake for at least 2 hours before slicing to allow the layers to set.
- Keep heat consistent for evenly cooked crepes
- Spread cream thinly to avoid sliding layers
- Chill assembled cake for stability before serving
Storage, Serving, and Presentation
Best Practices for Storage
A matcha crepe cake recipe is at its best when enjoyed fresh, but proper storage keeps it delicious for a few days.
- Refrigeration – Store the cake in an airtight container to prevent it from absorbing odors. The flavor stays fresh for 2–3 days.
- Plastic wrap – Lightly press wrap against the cut surface to prevent the cream from drying out.
- Avoid freezing – Freezing can cause the delicate crepes to become rubbery and the cream to separate.
- Much like I do with my chilled matcha mango smoothie, maintaining consistent cold storage preserves flavor and texture.
Serving Tips and Presentation Ideas
Presentation elevates the matcha crepe cake recipe from homemade dessert to centerpiece-worthy creation.
- Room temperature serving – Let the cake sit for 15–20 minutes after refrigeration to allow flavors to bloom.
- Decorative dusting – Use a fine mesh sifter to lightly dust matcha powder over the top for an elegant finish.
- Edible flowers or fruit – Add small blossoms or fresh berries for color contrast.
- Neat slicing – Use a sharp knife dipped in hot water and wiped clean between cuts for perfect layers.
- When serving alongside drinks, pair with something light, like my matcha smoothie bowl for a themed presentation.
Creative Variations and Finishing Touches
Flavor Infusions to Try
The beauty of a matcha crepe cake recipe is that it’s a perfect canvas for experimenting with new flavors. Small changes can transform the profile of the cake without overpowering the matcha’s delicate character.
- Citrus accents – Add a touch of yuzu zest or lemon curd between cream layers for brightness. The acidity cuts through the richness, giving each bite a refreshing lift.
- Chocolate twist – Swirl a thin layer of dark chocolate ganache or white chocolate drizzle into the cream. Dark chocolate deepens the flavor, while white chocolate enhances the cake’s sweetness.
- Nutty layers – Sprinkle toasted almonds, pistachios, or hazelnuts between layers for crunch. This creates a contrast to the soft crepes and fluffy cream.
- Tropical flair – Incorporate coconut cream or mango purée into the filling for a sunny, fruity element, similar to the flavors in my matcha mango smoothie.
- Spiced warmth – For cooler months, mix in a pinch of cinnamon or cardamom to give the cake a cozy, aromatic twist.
Decorative Toppings and Garnishes
Once the cake is assembled, the finishing touches make it truly shine. Presentation matters just as much as taste for a dessert this elegant.
- Extra matcha dusting – A light sifting of matcha over the top enhances color and reinforces the tea’s flavor.
- Layered fruit – Thin slices of strawberries, kiwi, or mandarin segments bring a burst of freshness and vibrant color.
- Edible flowers – Tiny blooms such as violets or pansies add visual elegance without introducing strong flavors.
- Gold leaf accents – Perfect for special occasions or high-end presentation, adding a luxurious shimmer to the top layer.
- Pattern stencils – Use a decorative stencil to create designs with matcha powder or powdered sugar, just like the surface work I do on my matcha chia seed pudding.
- Chocolate shavings – Sprinkle fine curls of dark, milk, or white chocolate for added richness.
- Themed toppings – For holidays or events, decorate with seasonal elements like sugared cranberries for winter or fresh mint leaves for summer.
Looking for more comfort recipe like this? Come hang out with me over on Facebook and Pinterest where I drop new recipes, family favorites, and quick how-to guides almost every day.
Frequently Asked Questions
1. How long can matcha cake last in the fridge?
A matcha crepe cake recipe tastes best within 2–3 days when stored in the fridge. Keep it in an airtight container to protect it from absorbing other flavors. For maximum freshness, cover any cut sides with plastic wrap before refrigerating. If you’ve made other chilled matcha treats like my matcha chia seed pudding, you’ll know the key is consistent, cold storage.
2. Should crepe cakes be refrigerated?
Yes. The whipped cream layers in a matcha crepe cake recipe require refrigeration to stay stable and safe to eat. Always store it in the fridge until serving, and let it sit at room temperature for about 15 minutes before slicing for the best texture.
3. How does matcha cake taste?
A matcha crepe cake recipe offers a unique balance—slightly earthy, subtly grassy, and gently sweet. The bitterness of the matcha pairs beautifully with the light, creamy filling, creating a flavor that’s both refreshing and indulgent. If you enjoy the taste of a matcha latte, you’ll likely love this dessert.
4. What is a Japanese crepe cake?
A Japanese crepe cake, also called mille crepe, is a layered dessert made with thin crepes stacked with cream or custard. The matcha variation uses green tea powder for both flavor and its signature vibrant color. Each slice reveals delicate layers, making it as visually appealing as it is delicious—similar in beauty to my matcha smoothie bowl.
Conclusion – Bringing the Matcha Crepe Cake Recipe to Your Table
Making a matcha crepe cake recipe at home might seem like a big project, but it’s one of those desserts where every step is worth the effort. From whisking the batter to layering each delicate crepe, the process is as satisfying as the first slice you serve. The result is a cake that’s elegant enough for celebrations yet comforting enough to enjoy with family over coffee.
It’s a chance to bring a little Japanese-inspired artistry into your own kitchen and create something that’s as beautiful to look at as it is to eat. So gather your ingredients, take your time, and enjoy the process—because with every layer, you’re not just making a cake, you’re making a memory.
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