Matcha Crepe Cake

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I’ve always had a soft spot for desserts that balance flavor and elegance, and nothing delivers quite like a Matcha Crepe Cake. The delicate, earthy notes of matcha paired with layers of soft, paper-thin crepes and lightly sweetened cream create a harmony that’s as mesmerizing to look at as it is to taste. This cake doesn’t shout—it whispers in refined tones, with each bite offering a subtle richness that lingers beautifully.

What I love most about making this cake is the process—it feels meditative. From whisking the vibrant green matcha into the batter to layering each crepe with pillowy cream, it’s a labor of love that rewards you with a stunning centerpiece. It’s not just dessert—it’s an experience from the very first step to the final slice.

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Why You’ll Love This Matcha Crepe Cake

This Matcha Crepe Cake is all about finesse and flavor. You’ll love how light and airy it feels while still being deeply satisfying. The matcha adds a slight bitterness that balances out the sweetness, making it a perfect option for those who prefer desserts that aren’t overly sugary. Plus, it’s visually stunning—with layers upon layers of green and cream, it’s a guaranteed conversation starter at any gathering.

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What Kind of Matcha Should I Use?

When it comes to choosing matcha for this crepe cake, quality truly matters. I always reach for culinary-grade matcha from a reputable brand—it’s vibrant in color, rich in flavor, and specifically designed for baking and cooking. Ceremonial grade is beautiful but often too delicate and expensive for recipes like this. Look for matcha that’s bright green, not dull or brownish, which indicates freshness and high chlorophyll content. A good matcha will give your crepe cake that iconic green hue and a clean, slightly grassy flavor that’s not overpowering.

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Options for Substitutions

You can get creative with this recipe while still preserving its elegance. Here are a few swaps that work beautifully:

• Dairy-Free: Use plant-based milk (like oat or almond) and coconut cream instead of regular milk and whipped cream.
• Gluten-Free: Swap the all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure to sift it well for a smooth batter.
• Less Sweet: Cut the sugar slightly in both the batter and cream if you prefer a more subtly sweet dessert.
• Flavor Twist: Add a splash of vanilla or a hint of citrus zest to the cream for an unexpected dimension.
• Cream Options: If you’re not into whipped cream, mascarpone or pastry cream can be used between the layers for a richer texture.

These swaps can tailor the cake to dietary preferences or elevate it in surprising ways.

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Ingredients for this Matcha Crepe Cake

Matcha Powder
The heart of the recipe. It brings that signature earthy flavor and stunning green color. Be sure to sift it well to avoid clumps.

All-Purpose Flour
This forms the base of the crepe batter, giving the crepes structure while keeping them soft and tender.

Granulated Sugar
Adds a touch of sweetness to both the crepes and the whipped cream, balancing the bitterness of the matcha.

Eggs
Essential for binding the batter and giving the crepes a delicate richness. They also help maintain flexibility for layering.

Whole Milk
Adds creaminess and ensures a smooth, pourable batter that cooks evenly into thin, soft crepes.

Butter (Melted)
Provides richness to the batter and helps keep the crepes from sticking to the pan.

Heavy Whipping Cream
Used for the filling between crepe layers, it adds lightness and a luxurious texture.

Powdered Sugar
Used to sweeten the whipped cream filling and dust the top of the cake if desired.

Vanilla Extract
Optional, but adds a warm, aromatic depth to the whipped cream that pairs beautifully with matcha.

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Step 1: Make the Matcha Crepe Batter

In a large mixing bowl, whisk together the flour, matcha powder, and sugar until evenly combined. In a separate bowl, beat the eggs, then gradually whisk in the milk and melted butter. Slowly add the wet ingredients to the dry, whisking until smooth. Strain the batter through a fine sieve to remove lumps. Chill the batter in the fridge for at least 1 hour—this helps the gluten relax and gives you softer crepes.

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Step 2: Cook the Crepes

Heat a non-stick skillet (8-inch works best) over medium-low heat and lightly grease with butter. Pour about 1/4 cup of batter into the pan, swirling it around to coat the bottom evenly. Cook for 1–2 minutes until the edges lift, then flip and cook another 30 seconds. Transfer to a plate and let cool. Repeat until all batter is used—you should get around 20 crepes.

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Step 3: Whip the Cream

In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract (if using) until medium-stiff peaks form. It should be light, fluffy, and spreadable—not too stiff or runny.

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Step 4: Assemble the Cake

Place one crepe on your serving plate or cake stand. Spread a thin layer of whipped cream over it. Repeat with remaining crepes and cream, ending with a crepe on top. Press down gently as you go to keep the cake level. Chill the cake for at least 2 hours before serving to allow the layers to set.

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Step 5: Finish and Garnish

Just before serving, dust the top with extra matcha powder using a fine mesh sieve. Slice with a sharp knife for clean layers, and enjoy!

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How Long to Cook the Matcha Crepe Cake

Each individual crepe takes about 1–2 minutes per side, so give yourself about 40–50 minutes total for cooking the crepes depending on your speed and pan size. Assembling the cake takes another 15–20 minutes, plus at least 2 hours of chilling time (overnight is even better for clean slices and flavor melding). So plan for about 3 hours total time, with most of it hands-off once the crepes are done.

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Tips for Perfect Matcha Crepe Cake

• Strain the Batter: Always pass the batter through a fine sieve before resting it. This guarantees lump-free, silky crepes.
• Chill the Batter: Letting it rest helps the flour hydrate and prevents tearing when cooking.
• Use the Right Pan: A non-stick skillet or crepe pan is your best friend here. Make sure it’s fully heated before pouring the batter.
• Keep the Crepes Thin: Swirl the batter quickly and use just enough to coat the pan—you want delicate, uniform layers.
• Cool Crepes Before Stacking: Warm crepes can melt the cream and ruin the structure. Let them cool completely.
• Level the Stack as You Go: Gently press each layer down to keep the cake even and cohesive.
• Chill Before Slicing: A few hours in the fridge allows the cream to firm up, making it much easier to get clean, defined slices.

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Watch Out for These Mistakes While Cooking

• Skipping the Batter Rest Time: If you don’t let the batter chill, the crepes can turn out rubbery or too fragile. Resting also enhances the flavor.
• Overheating the Pan: A pan that’s too hot will brown or crisp the crepes too much, which ruins their softness and color.
• Too Much Batter Per Crepe: Thick crepes will overpower the layers and make the cake heavy rather than light and airy.
• Whipping the Cream Too Much: Overbeaten cream turns grainy or stiff, making it difficult to spread between layers.
• Layering Warm Crepes: Always cool them completely. Warm crepes will cause the cream to melt and the cake to slip or collapse.
• Impatience with Chilling: Cutting into the cake too soon results in a messy, unstable slice. Let it set fully in the fridge.

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What to Serve With Matcha Crepe Cake?

Fresh Berries

Raspberries, strawberries, or blueberries offer a sweet and tangy contrast to the earthy matcha.

Lightly Sweetened Red Bean Paste

A classic Japanese pairing—smooth, sweet azuki beans work beautifully with matcha’s bitterness.

Vanilla Ice Cream

A scoop of creamy vanilla balances the matcha’s bold flavor with its mellow sweetness.

Coconut Whipped Cream

For a dairy-free pairing, coconut cream adds a tropical flair and lovely texture.

Dark Chocolate Shavings

Just a sprinkle adds depth and a touch of indulgence without overwhelming the palate.

Roasted Nuts

Toasted almonds or hazelnuts bring a subtle crunch and nutty aroma that complement the crepe layers.

Hot Matcha or Green Tea

A warm cup of tea echoes the cake’s flavor profile and cleanses the palate.

Lemon Zest Syrup

Drizzle a hint of citrus syrup to brighten the flavor and contrast with the cream.

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Storage Instructions

Matcha Crepe Cake is best stored in the refrigerator, tightly covered with plastic wrap or in an airtight container. It keeps well for up to 3 days. The crepes will stay tender and the cream firm if properly chilled. If the top layer dries out a little, you can refresh it with a light layer of whipped cream before serving.

Avoid freezing the assembled cake—while you can freeze the individual crepes (with parchment between each layer), the cream doesn’t thaw well and can become watery or separated.

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Estimated Nutrition

Keep in mind these values are approximate and may vary depending on your exact ingredients and portion size. This estimate is based on one slice (1/12 of the cake):

• Calories: 290
• Total Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 5g
• Cholesterol: 95mg
• Sodium: 60mg
• Carbohydrates: 24g
• Fiber: 1g
• Sugar: 10g
• Protein: 5g

This dessert is rich, but it’s meant to be savored slowly, slice by elegant slice.

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Frequently Asked Questions

How do I keep the crepes from tearing?

Make sure your pan is properly greased and heated before pouring in the batter. Also, letting the batter rest and straining it prevents tearing by giving the crepes elasticity and smoothness.

Can I make the crepes ahead of time?

Absolutely. You can make the crepes up to 2 days in advance. Stack them with parchment paper in between and refrigerate them in an airtight container.

What if I don’t have matcha powder?

You can make a classic crepe cake without matcha, or substitute with cocoa powder for a chocolate variation. Just keep in mind the flavor and color will change.

Can I use pre-made crepes?

Technically, yes, but homemade crepes are thinner, fresher, and much more flavorful. Pre-made ones might be thicker and could overpower the filling.

How do I get clean slices?

Chill the cake for at least 2 hours (or overnight), and use a sharp, thin knife wiped clean between slices. A warm knife also helps glide through the layers.

Is the matcha flavor too strong?

Not at all—culinary-grade matcha provides an earthy, mild bitterness that’s balanced by the cream. If you’re sensitive to it, start with a smaller amount and adjust next time.

Can I make this cake vegan?

Yes, with some adjustments—use plant-based milk, egg replacer in the batter, coconut cream for the filling, and vegan butter. It takes a little more effort but works beautifully.

How many layers does this cake have?

Typically around 20 crepes make a full-height cake, but you can make it shorter or taller depending on how many crepes you cook and how thickly you layer the cream.

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Conclusion

Making a Matcha Crepe Cake is like creating edible art—layer by layer, it comes to life with quiet beauty and refined taste. It’s not a quick dessert, but it’s one that leaves an impression long after the last bite. Whether you’re celebrating something special or simply craving something elegant and different, this cake brings a calm joy to your table. Once you’ve made it once, you’ll want to return to its soft layers and earthy-sweet charm again and again.

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