This matcha crepe cake features more than 30 ultra-thin matcha crepes layered with a light vanilla-mascarpone whipped cream. The result is a delicate, soft, and creamy mille-feuille–style cake with pronounced matcha and vanilla notes. The crepes are made quickly in a blender for an easy, consistent batter, and you only need a stovetop — no oven required — making this a great choice for warmer months or for anyone who prefers a no-bake finish. This cake also improves with time: chilling it for several hours or overnight deepens the flavor and gives a better slice.
🥞 Why you’ll LOVE this recipe
- Light, elegant texture: Thin, springy crepes with an airy mascarpone-whipped cream filling create a refined dessert that’s not heavy.
- Balanced flavor: The slight bitterness of matcha offsets the sweetness of the cream for a well-rounded, not overly sugary dessert.
- Customizable: Top with seasonal fruit, berries, or edible flowers to suit the occasion.
- No oven needed: Everything is cooked on the stovetop, so this is a great summer-friendly dessert or an oven-free option.
📝 Key ingredients
Read through the tips for success below. The full ingredients and steps follow in the recipe card section.
Matcha: Use pure matcha powder intended for baking or culinary use. Avoid matcha drink mixes that contain sweeteners or fillers; they dilute flavor and change texture. Both culinary and ceremonial matcha work, though ceremonial matcha is milder and sweeter while baking matcha is more robust.
Heavy whipping cream: Use chilled 35% cream so it whips to stable peaks and yields a light filling.
Mascarpone cheese: Mascarpone stabilizes the whipped cream and adds a gentle milky richness. If unavailable, a full-fat cream cheese can be substituted, but avoid ricotta because of its grainy texture.
All-purpose flour: For consistent results, weigh the flour. If you must measure by volume, spoon the flour into the cup and level it off without packing.
Milk: Whole milk (or 2%) produces the best texture. Plant-based milks can be used in a pinch, but flavor and texture will differ slightly.
👩🍳 How to make matcha crepe cake
Matcha crepes — step by step
Step 1: Combine crepe batter ingredients in a blender in this order: eggs, milk, water, sugar, salt, oil, vanilla, flour, a pinch of baking soda, and matcha. Blending in this order helps prevent lumps.
Step 2: Blend on low until smooth, scrape the sides, then chill the batter 20–30 minutes. Resting hydrates the flour and relaxes gluten for tender crepes.
Step 3: Heat a crepe pan, nonstick, or cast-iron pan over medium-low. Melt about 1/2 tablespoon of butter and spread to coat the surface. Pour a thin layer of batter and tilt the pan to spread it evenly.
Step 4: Cook until the top is opaque and edges pull away, then loosen with a spatula and flip briefly to finish. Continue until you have about 30 crepes — the first may be imperfect.
Step 5: Stack crepes on a plate, cover, and refrigerate to cool and keep them from drying. You can make crepes a day ahead to spread the work.
Filling & assembly — step by step
Step 1: Make the filling right before assembling. Whisk cold heavy cream with powdered sugar and vanilla to medium peaks using a mixer with a whisk attachment.
Step 2: Break up cold mascarpone with a spoon, fold it into the whipped cream, and whip briefly until stiff peaks form. Avoid overwhipping to keep the filling smooth.
Step 3: Place a small dollop of filling on a flat plate or cake stand to anchor the first crepe. Start with the largest crepe and spread 3–4 tablespoons of filling per layer, smoothing all the way to the edges. Repeat until all crepes are stacked.
Step 4: On the top crepe, add a generous mound of filling and create decorative swoops. Cover and refrigerate at least 4 hours or overnight to let the layers settle and hydrate for cleaner slices.
Step 5: Right before serving, dust the top with a little extra matcha and garnish with fresh fruit such as berries, sliced strawberries, or passion fruit. Slice with a sharp knife and serve chilled.
✔️ Expert crepe cake tips
- Cook gently: Use low to medium-low heat so crepes cook through without browning too quickly.
- Keep cream cold: Chilled cream whips faster and more stably.
- Spread filling evenly: Thin, consistent layers give a flat top and a tidy slice.
- Chill well: Refrigerate for at least 4 hours or overnight to let the crepes absorb moisture and develop flavor.
🥄 Make ahead and storage
This cake is ideal for making ahead: the layers improve with time. Chilling for several hours or overnight allows the crepes to soften and absorb moisture from the filling, making the texture more cake-like and easier to slice. It also enhances the matcha flavor.
Decorate with fresh fruit just before serving to prevent fruit from wilting in the refrigerator. Store assembled cake covered or in an airtight container in the fridge for up to 3 days.
To freeze, wrap the cake tightly without fresh fruit and place it in an airtight container or heavy-duty wrap for up to 2 months. Thaw in the refrigerator before serving and add fresh fruit after thawing.
🍓 The best kind of matcha for baking
Matcha sold for culinary use tends to be more about bold flavor and can withstand the sweetness and structure of baked goods. Ceremonial matcha is brighter and smoother but is more expensive and often reserved for drinking. If you prefer a sweeter, less bitter result, choose ceremonial grade. If you want a stronger green tea punch and a more cost-effective option for baking, culinary-grade matcha is ideal.
📖 Recipe FAQs
What’s the best crepe pan?
A shallow, well-seasoned cast iron pan works wonderfully for browning and crisping edges while offering a natural nonstick surface. A good nonstick skillet is a fine alternative if you don’t have cast iron.
Why are my crepes sticking or tearing?
Common causes include insufficient pan fat, a spatula with batter build-up, batter that’s too thin, or cooking at too high a heat. Make sure the pan is lightly greased, the spatula is clean, the batter has rested, and the heat is moderate. If batter seems overly thin, add 1–2 tablespoons of flour and blend briefly.
Can I mix the crepe batter by hand?
Yes. Whisk dry and wet ingredients in separate bowls, then gradually combine, whisking to remove lumps. Let the batter rest the same amount of time before cooking.
Why let the crepe batter rest?
Resting for 20–30 minutes (or refrigerating overnight) allows the flour to fully hydrate and the gluten to relax, producing thinner, more flexible crepes that are less likely to tear.
📖 Recipe
Matcha Crepe Cake
This matcha crepe cake yields about 16 slices. It combines thin green matcha crepes with a vanilla-mascarpone whipped cream filling for a light, elegant dessert that sets in the refrigerator.
Prep & cook times
Prep: 15 mins • Cook: 30 mins • Chill: 4 hrs • Total: about 45 mins active + chill time
Servings: 16 • Calories (approx.): 369 kcal per serving
Ingredients
Matcha crepes
- 4 large eggs
- 1 1/2 cups milk
- 1 1/2 cups water
- 1/4 cup granulated sugar
- 1/4 teaspoon sea salt
- 2 tablespoons neutral oil (vegetable or light olive oil)
- 1 tablespoon pure vanilla extract
- 2 1/4 cups all-purpose flour (about 270 g)
- 1/8 teaspoon baking soda
- 3 tablespoons pure matcha powder (culinary or ceremonial)
- 1 tablespoon butter for greasing the pan
Filling
- 3 cups heavy whipping cream, cold
- 3/4 cup powdered sugar
- 1 tablespoon pure vanilla extract
- 1 cup mascarpone cheese, cold
Assembly
- 1/2 teaspoon matcha powder for dusting
- 1 cup fresh fruit or berries for decorating
Instructions
Matcha crepes
- Place eggs, milk, water, sugar, salt, oil, vanilla, flour, baking soda, and matcha into a blender in that order. Blend on low until smooth. Scrape the sides and blend again briefly.
- Chill the batter in the refrigerator for 20–30 minutes to rest.
- Heat a nonstick or cast-iron pan over medium-low and melt 1/2 tablespoon butter to coat. Pour a thin layer of batter, tilt the pan to spread, and cook until the top is opaque and edges pull away. Flip briefly to finish. Repeat to make about 30 crepes.
- Stack crepes, cover, and refrigerate until cool.
Filling & assembly
- Whisk cold heavy cream with powdered sugar and vanilla to medium peaks.
- Break up mascarpone with a spoon and fold it into the whipped cream, then whip to stiff peaks. Do not overwhip.
- Place a small dollop of filling on the serving plate to anchor the stack. Begin with the largest crepe, spread 3–4 tablespoons filling evenly to the edges, and repeat until all crepes are stacked.
- Top the final crepe with a decorative mound of filling, cover, and refrigerate at least 4 hours or overnight.
- Before serving, dust lightly with matcha and arrange fresh fruit on top. Slice with a sharp knife and serve chilled.
Notes
Make ahead: The cake benefits from overnight chilling. Decorate with fruit right before serving.
Storage: Refrigerate covered for up to 3 days. Freeze without fresh fruit, well-wrapped, for up to 2 months.