This matcha crepe cake has over 30 layers of thin green matcha crepes and a vanilla whipped cream mascarpone filling. It's packed full of vanilla matcha flavor and is so soft and creamy. This recipe features a blender crepes for the best easy matcha crepes that come together so quickly. Mille matcha crepe cake is the perfect, make ahead, no bake cake because the longer it sits, the better the texture and flavor becomes. And since you only need the stovetop, it's the perfect summer cake to make when you don't want to turn the oven on.
If you love a tall crepe cake, you're going to love my ombre mango crepe cake.
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🥞 Why you'll LOVE this recipe
- Light and elegant texture: The thin, bouncy crepe layers combined with the airy whipped cream filling create a light and delicate texture making it a perfect summer dessert.
- Balanced sweetness: The slight bitterness of matcha balances the sweetness of the whipped cream, creating a balanced, not too sweet cake. This makes it more appealing and suitable for those who prefer a less sugary treat.
- Customizable: This cake can be adapted to different seasons and occasions by changing up the toppings with a variety of seasonal fruits and edible flowers.
- No bake recipe: This no bake matcha cake is reliable choice for those who prefer not to bake or don't have access to an oven.
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
Matcha: A baking quality matcha will give the crepes more intense matcha flavor than high quality ceremonial matcha. Both will work really well. Just make sure that you don't use a matcha drink mix (it will usually have a sweetener or sugar mixed into it and is much more diluted).
Use any leftover matcha to try my matcha tiramisu recipe.
Heavy whipping cream: Chilled 35% cream whips up like a dream for this matcha crepe cake.
Mascarpone cheese: This helps stabilize the whipped cream filling. It has a very mild, milky flavor. You can substitute it with cream cheese if you don't like mascarpone cheese or can't find it. Don't substitute it with ricotta because it will be grainy.
All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
Milk: Whole or 2% dairy milk will work the best with this recipe. You can use dairy free alternatives but it won't taste as delicious.
👩🍳 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 extract, flour, baking soda, and matcha.
Step 2: Blend crepe batter ingredients on low speed until combined. Scrape down the sides of the blender.
Pop the blender in the fridge for 20-30 minutes to rest. This makes it easier to work with the batter.
Step 3: Heat the crepe pan, cast iron pan, or non-stick pan on medium-low heat. Melt half a tablespoon of butter on the pan and spread it with a spatula to coat the bottom.
Pour enough crepe batter to cover the bottom of the pan in a thin layer.
Step 4: Cook the crepe on medium-low heat until the top becomes opaque and the crepe shrinks from the sides of the pan. Loosen the bottom with a spatula and flip the crepe over to cook.
Continue with the rest of the crepes.
Step 5: Stack the crepes up on a plate, cover, and pop them in the fridge to cool down and prevent them from drying out. You can make the crepes a day ahead of assembly to make spread out the workload.
Filling & Assembly step by step
Step 1: Make the filling as soon as you're ready to fill the cake. In a large bowl, whisk the cold cream, sugar, and vanilla to medium peaks using an electric mixer with a whisk attachment.
Step 2: Mash the cold mascarpone cheese to break up any lumps with a spoon. Add the cheese into the whipped cream and whip until you see stiff peaks. Don't overwhip it!
Step 3: Place a small dollop of filling onto a flat large plate or cake stand. Place the first crepe down, starting with the largest crepe. Spread an even thin layer of the filling onto the crepe, about 3-4 tablespoons per layer, making sure to spread it all the way to the edges. Repeat until all the crepes are used up.
Step 4: On the last crepe, spread a mound of whipped cream and create swoops and swirls in the center of the cake. Cover the cake with a lid or wrap and refrigerate for at least 4 hours or overnight.
Step 5: Right before serving, sift some extra matcha on top and decorate with fresh fruit and berries. I used blueberries, strawberries, and passion fruit. Slice and serve!
✔️ Expert crepe cake tips
- Be patient with the crepes: Cook them on lower heat to prevent them from burning and ensure that they cook through completely so that they're easier to flip.
- Make sure the cream is right out of the fridge: The cream needs to be cold to whip up to stiff peaks.
- Spread even layers of filling on the crepes: This ensures you get an even flat top on your crepe cake and it doesn't end up looking like a mound.
- Let the crepe cake chill for at least 4 hours or overnight: This creates a more pronounced matcha flavor. It also makes it much easier to slice and the crepes become much more hydrated.
🥄 Make ahead and storage
Crepe cake is the perfect make ahead cake because it needs to set for at least 4 hours or even better - overnight. The crepes become more moist and "cake-like" as they get a chance to soak in the moisture from the cream filling. It becomes easier to slice because of this. But most importantly, the matcha flavor becomes more pronounced after it sets.
Make this crepe cake the day or night before serving it. I like to decorate it with fresh fruit and berries right before serving so that they don't wilt in the refrigerator.
Store the crepe cake or any leftovers covered or in an airtight container in the fridge for up to 3 days. Matcha crepe cake also freezes really well! Freeze it without the fresh fruit on top wrapped tightly or in an airtight container for up to 2 months.
🍓 The best kind of matcha for baking
There are two main categories of matcha, baking or lower grade matcha, and ceremonial or higher grade matcha.
Baking matcha is a more faded green, tends to be more bitter and isn't very pleasant when it's used to make drinks. However, it works really well in baked goods because the sweetness and flour dilutes the bitterness.
Ceremonial matcha is more expensive than baking matcha and has a smoother, sweeter flavor with no (or minimal) bitterness. This matcha can be used for baking but is typically reserved for drinking.
If you want to avoid any matcha bitterness, I recommend using ceremonial or drinking grade matcha - if you don't mind the price tag. However, if you don't mind some slight bitterness, use baking matcha!
📖 Recipe FAQs
I prefer a shallow, well seasoned cast iron pan. It gives me the crispiest edges and an all natural non-stick surface.
If I don't have access to a cast iron, I'll use a nonstick pan. The crepes don't stick and they're easy to work with on a nonstick.
Here are some things that you could do:
Butter up the pan extra well. Afterwards you can adjust the amount of grease you need to prevent sticking. I usually find that I don’t need much more afterwards.
Make sure the spatula doesn’t have any bits of batter stuck on it because they can grab onto the crepe and cause it to tear.
Maybe your batter is too thin: weigh the flour instead of using measuring cups for most accurate results. If the batter is too thin, try adding an extra tablespoon or two of flour and pulsing one or two times in your blender or food processor. See if this will make a difference. TIP: weigh the flour for the most accurate results!
Make sure you let the batter rest before cooking the crepes. This will also help prevent it from sticking and tearing.
If you don't have a blender or food processor you totally can! Mix dry and wet ingredients in separate bowls, and gradually add in the wet into the dry, whisking constantly to prevent lumps. Continue with the rest of the recipe.
The batter needs to sit for at least 20 minutes before cooking - even better if it sits for a bit longer. This gives plenty of time for the gluten to relax and flour to hydrate, giving you thin, delicate crepes that won’t tear or stick. You can even make the batter the night before and let it rest in the fridge overnight.
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📖 Recipe
Matcha Crepe Cake
Equipment
- 1 Electric Hand Held Mixer
Ingredients
Matcha crepes
- 4 large eggs
- 1 ½ cups milk
- 1 ½ cups water
- ¼ cup granulated sugar
- ¼ teaspoon sea salt
- 2 tablespoons oil light extra virgin olive oil or vegetable oil
- 1 tablespoon pure vanilla extract
- 2 ¼ cups all purpose flour 270g
- ⅛ teaspoon baking soda
- 3 tablespoons pure matcha powder not matcha drink mix, see notes
- 1 tablespoon butter for greasing pan
Filling
- 3 cups heavy whipping cream cold
- ¾ cup powdered sugar
- 1 tablespoon pure vanilla extract
- 1 cup mascarpone cheese cold
Assembly
- ½ teaspoon matcha powder for dusting
- 1 cup fresh fruit or berries for decorating
Instructions
Matcha crepes
- Combine crepe batter ingredients in a blender in this order: eggs, milk, water, sugar, salt, oil, vanilla extract, flour, baking soda, and matcha.4 large eggs, 1 ½ cups milk, 1 ½ cups water, ¼ cup granulated sugar, ¼ teaspoon sea salt, 2 tablespoons oil, 1 tablespoon pure vanilla extract, 2 ¼ cups all purpose flour, ⅛ teaspoon baking soda, 3 tablespoons pure matcha powder
- Blend crepe batter ingredients on low speed until combined. Scrape down the sides of the blender with a spatula and blend again until smooth.
- Pop the blender in the fridge for 20-30 minutes to rest. This makes it easier to work with the batter.
- Heat the crepe pan, cast iron pan, or non-stick pan on medium-low heat. Melt half a tablespoon of butter on the pan and spread it with a spatula to coat the bottom.1 tablespoon butter
- Pour enough crepe batter to cover the bottom of the pan in a thin layer. Move the pan around so that the bottom gets covered. Cook the crepe on medium-low heat until the top becomes opaque and the crepe shrinks from the sides of the pan. Loosen the bottom with a spatula and flip the crepe over to cook the other side briefly. It's ok if the first crepe turns out wonky.
- Continue with the rest of the crepes, adding butter to the pan only as needed - I only need to add the butter at the beginning.
- Stack the crepes up on a plate, cover, and pop them in the fridge to cool down and prevent them from drying out. You can make the crepes a day ahead of assembly to make spread out the workload.
Filling & Assembly
- Make the filling as soon as you're ready to fill the cake. In a large bowl, whisk the cold cream, sugar, and vanilla to medium peaks using an electric mixer with a whisk attachment.3 cups heavy whipping cream, ¾ cup powdered sugar, 1 tablespoon pure vanilla extract
- Mash the cold mascarpone cheese to break up any lumps with a spoon. Add the cheese into the whipped cream and whip until you see stiff peaks that hold their shape. This will happen very quickly. Don't overwhip it!1 cup mascarpone cheese
- Place a small dollop of filling onto a flat large plate or cake stand. Place the first crepe down, starting with the largest crepe. Spread an even thin layer of the filling onto the crepe, about 3-4 tablespoons per layer, making sure to spread it all the way to the edges. Repeat until all the crepes are used up.
- On the last crepe, spread a mound of whipped cream and create swoops and swirls in the center of the cake. Cover the cake with a lid or wrap and refrigerate for at least 4 hours or overnight. Crepe cakes taste better the longer they sit.
- Right before serving, sift some extra matcha on top and decorate with fresh fruit and berries. I used blueberries, strawberries, and passion fruit. Slice and serve!½ teaspoon matcha powder, 1 cup fresh fruit or berries
Notes
- Cook crepes on lower heat to prevent them from burning and to ensure that they cook through completely.
- Make sure the cream is chilled to whip up to stiff peaks.
- Spread even layers of filling to get an even flat top on your crepe cake and it doesn't end up looking like a mound.
- Let the crepe cake chill for at least 4 hours or overnight to set.
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