23 Layers of Divine Matcha Crepe Cake Perfection

The first time I tried matcha crepe cake, I was completely mesmerized. Picture this: dozens of paper-thin matcha crepes, stacked sky-high with delicate layers of whipped cream in between. Each slice reveals those gorgeous green stripes – like a little edible work of art! I’d stumbled upon this beauty at a tiny Tokyo patisserie during a study abroad trip, and let me tell you, it was love at first bite.

That perfect balance of earthy matcha and sweet cream haunted me for weeks until I finally attempted to recreate it at home. After many (many!) trial runs (some disastrous, some glorious), I’ve cracked the code for making this stunning Japanese-inspired dessert. My matcha crepe cake has become my go-to showstopper for dinner parties – it looks fancy but secretly comes together with simple ingredients you probably already have in your pantry.

The magic lies in those whisper-thin crepes infused with vibrant matcha flavor, layered with just enough lightly sweetened cream to let the matcha shine. It’s lighter than traditional cakes yet feels indulgent – the kind of dessert that makes people’s eyes light up when you bring it to the table.

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Why You’ll Love This Matcha Crepe Cake

Trust me, this isn’t just another cake—it’s a whole experience. Here’s why it’ll become your new favorite:

• Light as air: No heavy cake layers here—just delicate crepes that practically melt in your mouth.
• Unique flavor: That earthy matcha taste paired with sweet cream? Absolute perfection.
• Showstopper looks: Those gorgeous green layers will have everyone reaching for their phones before forks.
• Secretly simple: Looks fancy, but comes together with basic ingredients and a little patience.
• Vegetarian-friendly: No gelatin or weird substitutes needed—just real, wholesome ingredients.

Seriously, once you nail this recipe, you’ll be making it for every special occasion (or just because it’s Tuesday).

Ingredients for Matcha Crepe Cake

Here’s everything you’ll need to create those dreamy matcha layers – and trust me, quality matters with these simple ingredients. I’ve learned the hard way that skipping prep steps leads to lumpy batter or dull-colored crepes!

• 2 cups all-purpose flour, sifted – Sifting first makes all the difference for silky batter
• 4 large eggs, room temperature – Cold eggs don’t blend as smoothly
• 2 cups whole milk, slightly warmed – Cold milk can make butter solidify in clumps
• 1 tbsp culinary-grade matcha powder – Don’t skimp here – cheap matcha tastes bitter!
• 1/4 cup granulated sugar – Just enough to balance the matcha’s earthiness
• 1/4 tsp fine sea salt – Enhances all the flavors
• 2 tbsp unsalted butter, melted and cooled – For that perfect golden edge
• 2 cups heavy cream, chilled – For whipping into cloud-like layers

Pro tip from my many kitchen experiments: measure everything before starting. When you’re juggling hot pans and delicate crepes, you’ll thank yourself for being prepared!

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Equipment You’ll Need

Okay, let’s gather our tools—nothing too fancy here, but having the right gear makes this whole process smoother. Here’s what I always grab from my kitchen:

• 8-inch non-stick skillet – My trusty workhorse for perfect, un-ripped crepes
• Flexible thin spatula – The secret weapon for flipping without casualties
• 2 mixing bowls – One for dry, one for wet ingredients (organization is key!)
• Whisk – Nothing beats a good old whisk for lump-free batter
• Measuring cups/spoons – Precision matters with thin crepes
• Pastry brush – For lightly buttering the pan between crepes

See? Nothing crazy. Just everyday tools that’ll help you build that gorgeous layered masterpiece!

How to Make Matcha Crepe Cake

Alright, let’s dive into the magic! Making matcha crepe cake is like a little kitchen ballet—each step flows into the next. Don’t let the layers intimidate you; I’ll walk you through every move. Just follow along, and soon you’ll have a stunning green-and-white masterpiece!

Preparing the Matcha Crepe Batter

First things first—let’s make that gorgeous green batter. In your largest mixing bowl, whisk together the sifted flour, sugar, salt, and matcha powder. Now here’s my secret: sift the matcha again right into the dry ingredients. This prevents those pesky little clumps that can ruin our smooth crepe dreams.

Make a well in the center and crack in the eggs. Start whisking from the center outward, gradually incorporating the dry ingredients as you go. Slowly stream in the warm milk—this helps everything blend smoothly without overworking the gluten. Once it looks mostly combined, whisk in the cooled melted butter until you’ve got a silky, pourable batter with no lumps.

Now, the most important step: let it rest! Cover the bowl and pop it in the fridge for at least 30 minutes (up to overnight). This lets the flour hydrate fully and gives us those perfectly tender crepes.

Cooking Perfect Matcha Crepes

Heat your non-stick pan over medium heat—you want it hot enough that a drop of water sizzles, but not so hot that the butter smokes. Lightly brush the pan with butter (just a whisper—too much makes the crepes greasy).

Pour about 1/4 cup of batter into the center, then immediately tilt and swirl the pan to coat the bottom evenly. You’re aiming for paper-thin—about the thickness of a tortilla. Cook for about 1-2 minutes until the edges start lifting and the top looks dry. Slide your thin spatula underneath, take a deep breath, and flip! Just 30 seconds more on the second side, then transfer to a cooling rack.

Repeat, buttering the pan lightly between each crepe. Don’t stress if the first few look wonky—that’s totally normal! By crepe #3 or #4, you’ll be flipping like a pro.

Assembling the Matcha Crepe Cake

Once all your crepes are cooled (warm crepes melt the cream—learned that the hard way!), whip the chilled heavy cream to soft peaks. Now the fun part: layering!

Place your first crepe on a cake stand or plate. Spread about 2 tablespoons of whipped cream evenly over it—I like using an offset spatula for this. Top with another crepe, pressing gently so the cream reaches the edges. Keep going, alternating crepe and cream, until you’ve used all your layers.

Pro tip: every 5 layers or so, gently press down on the stack to keep everything even. Finish with a crepe on top—no cream there! Chill the whole cake for at least 2 hours (overnight is even better) before slicing. This lets the flavors meld and makes clean cuts possible.

When you’re ready to serve, dust the top with a little matcha powder or powdered sugar. Then stand back and admire your handiwork before diving in!

Tips for the Best Matcha Crepe Cake

After making this cake more times than I can count (and eating all my “mistakes”), I’ve picked up some game-changing tricks:

Sift, sift, sift! Matcha loves to clump—I sift mine twice: once before measuring, and again into the dry ingredients. Trust me, it makes the smoothest batter.

Swirl like you mean it. Pour batter quickly, then immediately tilt the pan in circular motions. Hesitate, and you’ll get thick edges.

Chill out. That resting time isn’t optional! It relaxes the gluten so crepes stay tender, not rubbery.

Patience pays. Let assembled cake chill overnight if you can—the flavors deepen and slices hold cleaner edges.

Slice smart. Use a sharp knife dipped in hot water and wiped clean between cuts for picture-perfect layers.

Matcha Crepe Cake Variations

Once you’ve mastered the classic version, get creative with the fillings! My favorite way to mix things up is swapping the whipped cream for different flavors. Try a dark chocolate ganache between layers for a matcha-chocolate love affair—just melt good quality chocolate with heavy cream and let it cool slightly before spreading. Or for a fruity twist, layer on some raspberry or strawberry compote between every few crepes. The tart berries cut through the matcha’s earthiness beautifully. If you’re feeling extra fancy, mix a tablespoon of matcha powder right into the whipped cream for double the green tea goodness!

Serving and Storing Matcha Crepe Cake

Here’s the thing about this cake—it actually gets better after some fridge time! I always serve it chilled straight from the refrigerator. That 2-hour minimum chill (though overnight is ideal) lets the cream set perfectly between those delicate crepe layers. When you’re ready to serve, use a sharp knife dipped in hot water for clean slices that show off all those gorgeous green stripes.

Leftovers? Cover the cake tightly with plastic wrap—it’ll keep beautifully in the fridge for up to 3 days. The flavors actually deepen over time! Just know the crepes may soften a bit more each day (still delicious though). Sadly, this beauty doesn’t freeze well—the cream gets icy and the texture suffers. So just invite friends over and enjoy every last bite while it’s fresh!

Matcha Crepe Cake Nutrition Information

Just a quick heads up—these numbers are estimates since ingredients vary by brand. A typical slice of this matcha crepe cake (about 1/8 of the cake) lands around 320 calories, with most coming from the wholesome ingredients like eggs, milk, and cream. The matcha adds a nice antioxidant boost too! For exact numbers, check your specific product labels—but honestly, with something this special, sometimes it’s okay to just enjoy the moment.

Frequently Asked Questions