Matcha Crepe Cake Recipe

I love many things in this world, with some of those things being cake, crepes, and matcha green tea. Combine it into one glorious thing and it becomes the matcha crepe cake filled with vanilla whipped cream. Yummmmmmm.

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I see matcha crepe cakes everywhere I go, and they are always a little bit more on the pricey side. So naturally I thought I’d give it a go, and make one myself. I’ve made crepes many times before, and I make cake all the time.

At first, I thought the whole process was going to be laborious and time consuming, but it turns out it’s almost no different from making a normal layer cake (time-wise), although it might actually be a lot simpler than making a buttercream layer cake. This cake is definitely a new go-to for when emergency cake is needed — it’s not too sweet, and the subtle matcha flavour, and the vanilla whipped cream make it feel light, and almost refreshing.

Some late night brainstorming sketches.

I also decided I would try to dress up this crepe cake and use this opportunity to teach myself how to make white chocolate flowers. I was very inspired by Pastry Chef Amaury Guichon’s white chocolate flowers on instagram. Mine did not come out exactly the same of course, but I really am in love with how it came out. Instead of creating long ruffly ribbons of white chocolate for layers of petals, I ended up creating individual petals. I thought it gave a very sophisticated and dainty feel to the crepe cake. I will definitely be using this chocolate flower technique again because I am so pleased with how it turned out. If you would like me to go in-depth on chocolate tempering, leave me a comment below!

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If you’ve made crepes before, this dessert will be a breeze for you, guaranteed. No matter what it looks like, it’ll taste amazing.

Anyways, here is the recipe below, and feel free to check out my video tutorial on the whole dessert.

Matcha Crepe Cake

  • Difficulty: Easy
  • Print

This recipe will make about 14 x 7-8” crepes (not including the ugly first crepe that tempers your pan).

256g (2 cups) flour
500mL (2 cups) milk
2 eggs
20mL (1 tbsp + 1 tsp) vegetable oil or melted butter
12g (3 tbsp) high quality matcha powder
30g (2 tbsp) sugar
2.5g (1/2 tsp) salt

500mL (2 cups) heavy whipping cream (35%)
25g (2 tbsp) sugar
5mL (1 tsp) pure vanilla extract
4g (1 tsp) matcha powder for dusting on top


  1. Sift and whisk your dry ingredients (flour, matcha, sugar, salt) together.
  2. Create a little well in the centre for your milk, eggs, and oil.
  3. Whisk from the centre out to prevent as many lumps as possible
  4. Strain your batter through a sieve.
  5. Chill in the fridge for 30 min – 1 hour.
  6. Whip your heavy cream, sugar, and vanilla extract to stiff peaks (but do not over-whip or it will become grainy) while waiting for the crepe batter to chill. Cover with plastic wrap and keep in the fridge until needed.
  7. Once the crepe batter is ready, heat a non-stick frying pan on medium heat.
  8. Take a medium sized ladle to ladle your batter into the centre of the frying pan, tilting it on all sides to let the batter spread into a flat and large circle.
  9. Once the pan is heated, and you have made the first crepe (which always comes out ugly), turn the heat down to low. 
  10. Continue to cook all your crepes until you don’t have any batter left. About 1 minute on 1 side, 30 seconds on the other, or until the batter is matte on the first side, and releases from the pan easily. Flip, and let the other side cook for a few seconds until it also easily releases from the pan.
  11. Set them aside to cool.
  12. Stack them and use a 6” cake pan as a guide to cut away any rough edges (optional).
  13. Once cooled, fill each layer with a few dollops of whipped cream and spread evenly. Continue until all the crepes are stacked, and them mask the whole thing as you would with a normal cake.
  14. Finish with a heavy dusting of matcha powder on top, and enjoy!

5 thoughts on “Matcha Crepe Cake Recipe

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