Let’s talk about this Matcha Crepe Cake Recipe, because I’m not going to lie — the first time I saw one, I thought, Absolutely not. Too fancy. Too many layers. Too many chances to mess it up. It felt like one of those desserts you admire behind glass at a café and never attempt at home. You know the type.

And yet… here we are.

Somehow, this matcha crepe cake became one of those recipes I come back to when I want to slow down. Not when I’m in a rush. Not when I need dessert now. But when I want to spend a quiet afternoon in the kitchen, flipping crepes, losing count, and kind of enjoying the repetition. Ever cook something that feels more like a ritual than a task? That’s this recipe for me.

How This Matcha Crepe Cake Recipe Snuck Into My Life

The first matcha crepe cake I ever ate wasn’t homemade. It was at a small café — the kind with tiny tables, plants everywhere, and desserts that look too pretty to touch. I remember thinking it looked rich, but when I took a bite, it was… light. Creamy, yes. But not heavy. Subtle. Calm. Like dessert that wasn’t yelling at you.

I told myself I’d never make it. Said it out loud, actually. That’s café food. But weeks later, I was still thinking about it. The layers. The green tea flavor. The way it felt fancy without being sugary.

So one afternoon — no special occasion, no big plan — I tried making a Matcha Crepe Cake Recipe at home. I didn’t expect perfection. I just wanted to see if I could get close. And weirdly? The process felt kind of comforting. A little messy. A little imperfect. Very human.

Why I Keep Making This Matcha Crepe Cake Recipe (Even When I Swear I Won’t)

This Matcha Crepe Cake Recipe isn’t fast. Let’s get that out of the way. You’re not throwing this together between meetings. But that’s also why I love it.

Each crepe feels like a small win. Flip one successfully? Great. Stack another layer? Nice. Mess one up? It goes in the middle where no one will ever see it. Problem solved.

And the flavor — it’s balanced. Not overly sweet. The matcha is earthy and slightly bitter, the mascarpone cream softens everything, and together they just… work. It’s the kind of cake people pause over. The “Wait, what is this?” kind of pause. I love that moment.

Is it my go-to dessert? No. Is it the one I’m proudest of when I bring it out? Probably.

Ingredient Notes (Real Talk, Not a Lecture)

Before you start, here’s what I’ve learned after making this Matcha Crepe Cake Recipe more than once.

• Milk – Full-fat makes the crepes more forgiving. But honestly, I’ve used what was in the fridge.
• Sugar – This recipe isn’t very sweet on purpose. Matcha needs restraint.
• Plain Flour – Keeps things soft. No need to overthink it.
• Eggs – Structure without heaviness. Don’t skip them.
• Matcha Powder – This matters. Cheap matcha can taste bitter and flat. A little goes a long way.
• Butter – Adds flavor and keeps the crepes from feeling dry.
• Whipping Cream – Lightness for the filling.
• Mascarpone – Creamy, slightly tangy, and perfect for layering. I wouldn’t swap this unless you have to.

Making This Matcha Crepe Cake Recipe (No Stress, I Promise)

1. You’ll start with the crepe batter. Dry ingredients first — flour, sugar, matcha — mixed well so the matcha doesn’t clump. Then the eggs go in, one at a time, whisking gently from the center outward. It looks weird at first. Thick. Lumpy. Don’t panic.
2. Now the milk. Slowly. A bit at a time. The batter loosens, smooths out, and suddenly looks right. Thin. Runny. Almost like heavy cream. Melted butter goes in last, and then — this part matters — the batter rests in the fridge for an hour. I’ve rushed this before. It’s better when you don’t.
3. Cooking the crepes is repetitive, but oddly calming. Heat the pan, lower the heat, pour the batter into the center, tilt in a circle. Flip when it’s not sticky. Stack them on a rack to cool. Some will be perfect. Some won’t. That’s fine.
4. The cream is easy. Mascarpone first, sugar next, whipping cream last. Start mixing slow, then increase speed until stiff peaks form. Stop before it gets grainy. Been there. Not fun.
5. Assembly is where the Matcha Crepe Cake Recipe really becomes a cake. Crepe. Thin layer of cream. Crepe. Cream. Repeat. Around 20 layers, give or take. I always lose count. You can trim the edges if you want it neat, but slightly uneven edges feel more honest to me.
6. Finish with a light dusting of matcha. Light. Heavy-handed matcha gets bitter fast.

Storage (If You Don’t Eat It All Immediately)

This Matcha Crepe Cake Recipe actually improves after chilling. Cover it and refrigerate for up to 3 days. The layers settle, slicing gets cleaner, and the flavors mellow. I don’t recommend freezing it — the texture just isn’t the same.

Variations (Because You’ll Start Imagining Them)

Once you make this once, ideas happen.

• Skip matcha for a classic vanilla crepe cake.
• Add sweetened red bean paste between a few layers.
• Use cream cheese instead of mascarpone for more tang.
• Add vanilla to the cream.
• Slightly increase sugar if you prefer sweeter desserts.

I once thought about chocolate crepes with matcha cream. Still thinking about it, honestly.

What to Serve With a Matcha Crepe Cake

This cake doesn’t need much. Hot green tea. Coffee. A few berries if you want. It’s a quiet dessert. Let it be that.

FAQ:

Is this hard?
Not hard. Just slow. Patience matters more than skill.

Can I make it ahead?
Yes. It’s better after a few hours in the fridge.

Why does my matcha taste bitter?
Too much matcha or low-quality powder. Less is more.

Do the crepes need to look perfect?
Absolutely not. The stack forgives everything.

If you try this Matcha Crepe Cake Recipe, I hope you enjoy the making as much as the eating. It’s not a loud dessert. It doesn’t rush you. It asks you to slow down and build something layer by layer — and there’s something really nice about that.

So tell me… did you count your layers, or did you lose track like I always do?

Matcha Crepe Cake Recipe

A delicate matcha crepe cake made with thin French-style crepes layered with light mascarpone cream. This elegant mille crêpe dessert balances earthy matcha flavor with a creamy, lightly sweet filling.

Print Pin Rate

Course: Dessert

Cuisine: French, Japanese Fusion

Keyword: Matcha Crepe Cake Recipe

Servings: 0

Ingredients

Matcha Crepes

• 660 mL milk
• 40 g granulated sugar
• 280 g plain all-purpose flour
• 4 large eggs
• 20 g matcha powder optional; omit for plain crepes
• 60 g butter melted

Mascarpone Cream

• 500 mL whipping cream
• 20 g granulated sugar
• 250 g mascarpone cheese

Instructions

Prepare the Matcha Crepes

• In a large mixing bowl, combine the sugar, flour, and matcha powder. Whisk until evenly distributed.
• Create a well in the center of the dry ingredients. Add the eggs one at a time, whisking gradually from the center outward to incorporate the flour.
• As the mixture thickens, slowly add the milk in small increments, whisking continuously until a smooth, thin batter forms. The batter should be very runny in consistency.
• Add the melted butter and mix until fully incorporated. Cover the batter and refrigerate for 1 hour to allow the flour to hydrate.
• Heat a non-stick skillet over medium heat. Once hot, reduce the heat slightly. Pour a small amount of batter into the center of the pan and tilt the pan in a circular motion to spread the batter evenly into a thin crepe.
• Cook for 1–2 minutes, until the bottom is set and no longer sticky. Flip the crepe and cook the second side for approximately 30 seconds.
• Transfer the cooked crepe to a wire rack to cool. Repeat with remaining batter, stacking crepes once cooled.

Prepare the Mascarpone Cream

• Place the mascarpone cheese in a large mixing bowl.
• Add the sugar and mix briefly to combine.
• Pour in the whipping cream. Using a hand mixer, whisk on low speed, gradually increasing to high speed until stiff peaks form. The cream should be smooth and spreadable.

Assemble the Cake

• (Optional) Use an 18 cm round cake ring to trim the crepes for uniform edges.
• Place a small amount of cream on the serving plate to anchor the cake.
• Lay one crepe on the plate and spread a thin, even layer of cream over the surface.
• Repeat layering crepes and cream until all crepes are used (approximately 20 layers).
• Optionally, spread remaining cream over the sides of the cake for a finished appearance.
• Sift a light layer of matcha powder over the top before serving.

Notes

To make this matcha crepe cake gluten free, substitute the plain flour with a gluten-free all-purpose flour blend suitable for thin batters. Ensure the blend contains xanthan gum or a similar binder for structure.