In this recipe
- Why This Recipe Is Great
- Matcha Crepe Cake Recipe: Your New Favorite Dessert
- About Matcha Tea
- Cooking with Matcha
- Matcha Crepe Cake vs. Matcha Mille Crepe Cake
- Matcha Crepe Cake Recipe: Step-by-Step Method
- How to Store the Cake
- More Cakes and Desserts
Estimated reading time: 10 minutes
Why This Recipe Is Great
Looking for the perfect matcha crepe cake recipe? Let’s make one at home that tastes and looks like it’s from a pastry shop—but it’s simple to make. Here’s why you’ll love our recipe:
- We break down each step to help you create a stunning cake
- We’ll show you how to make smooth and fluffy cream with only 3 ingredients
- You’ll love the perfect balance of matcha’s bitterness and the sweetness of the cream
- Tips on cooling crepes in minutes before spreading the cream
- Learn how to make both matcha crepe cake and matcha mille crepe cake
- Easy storage tips to keep your cake fresh
- You don’t need an oven—just a frying pan
- The beautiful green color comes from natural ingredients, not food coloring
The soft, delicate crepes and a smooth cream melt in your mouth


Matcha Crepe Cake Recipe: Your New Favorite Dessert
There are endless variations of crepe cakes to try! You can make a chocolate crepe cake by adding cocoa to the batter—a classic choice. Or, you can try a colorful rainbow cake by mixing different food colorings. But why not take it up a notch with a matcha crepe cake?
It’s not a traditional cake—this matcha crepe cake is special. It isn’t just delicious—it’s stunning. It’s the kind of cake that grabs your attention at pastry shops. The best part? You don’t need an oven to bake cake layers! Instead, you’ll make tasty matcha crepe layers in a frying pan. The cake has many layers of cream, which makes it look impressive. For the cream, use heavy whipping cream or any heavy cream with at least 32% fat to get the perfect texture.
The natural green color of the cake comes from matcha powder, not artificial food coloring. You make this cake with 100% natural ingredients. And it’s so delicious! Matcha adds a slight bitterness that balances the sweet, rich cream perfectly.
The cake takes some time, but the result is worth it. Give the matcha crepe cake recipe a try—it looks amazing!



About Matcha Tea
Matcha tea comes from Japan. But it’s loved worldwide now. It’s a green tea powder that’s great for your body. It’s full of antioxidants, which help protect your cells. It also improves memory and sharpens focus. Replace coffee with matcha. Why? Because you’ll get a calm, sustained energy boost.
Matcha has a slightly bitter taste, but it’s not as acidic as coffee. It’s amazing when paired with milk. We love adding barista oat milk to our matcha. The bitterness of matcha and the natural sweetness of oat milk come together perfectly. It’s such a tasty contrast!
Cooking with Matcha
Matcha works perfectly in this crepe cake recipe. It mixes very well with the crepe batter. We don’t recommend using more matcha than the recipe calls for. If you use too much matcha, the cake will taste too bitter.
If you’re a big matcha fan and want a stronger flavor, add a pinch of matcha to the cream. Just keep in mind, your cake will have a more bitter taste and a green color with the matcha cream.

Important tip: Add matcha either to the crepe batter or to the cream. This way, the matcha flavor won’t be too intense. Your green tea crepe cake will have a very balanced taste—not too sweet, but also not too bitter!
Matcha Crepe Cake vs. Matcha Mille Crepe Cake
You can make a matcha crepe cake or a matcha mille crepe cake using the instructions in this recipe. So what’s the difference?
You’ll need about 10 green tea crepes to make a simple matcha crepe cake. It’s less work and tastes amazing. But the cake won’t look as impressive because you won’t have a tall crepe cake!
Or, you can go for a mille crepe cake. “Mille” is a French word meaning “a thousand”. But don’t worry—you don’t need a thousand crepes, just a lot! To make a matcha mille crepe cake, the cake needs to be tall, like a gâteau mille crepes. But with matcha crepes instead. You’ll need at least 20 crepes to make this cake. It’s more work, but the result will look stunning!
It’s up to you—choose the best option for you!



Matcha Crepe Cake Recipe: Step-by-Step Method
Let’s dive into the matcha crepe cake recipe. The cake is light, creamy, and so impressive. But don’t worry—the recipe is super simple when we break it down step by step. Let’s get started with the crepe ingredients first. And then we’ll talk about the ingredients for the cream.
Ingredients You Need
For the Crepes:
- Flour
- Warm milk (about 30°C or 85°F)
- Sugar: We don’t use a lot of sugar because we don’t like crepes that are too sweet. But if you prefer sweeter crepes, add 20g more!
- Melted butter
- Medium eggs (about 60g each)
- A pinch of salt
- High-quality Japanese matcha powder: This gives the crepes a beautiful color and a delicious taste. Don’t add more than the recipe calls for. This is the perfect amount for great flavor without overpowering the other ingredients.
- Oil for greasing — just a little bit. Grease the pan once before cooking the first crepe, and wipe off any excess. Use a neutral vegetable oil. We recommend odorless sunflower oil.
For the Cream:
- Heavy cream (at least 32% fat)
- Mascarpone cheese
- Powdered sugar
Tip: Chill the heavy cream and mascarpone in the fridge for at least 10 hours before you begin. Trust us, if you keep them cold, it makes a massive difference in how smooth and fluffy your cream turns out!
Now, let’s go through the steps to make the crepes and cream for this matcha crepe cake recipe!

Let’s Make the Crepes
For this crepe recipe, we’re using a nonstick frying pan. But if you have a crepe pan, feel free to use that!
- Mix the Matcha and Flour
Grab a mixing bowl and combine the all-purpose flour with the high-quality matcha powder. Sift the mix through a sieve into a large bowl to avoid lumps later—don’t skip this step!




- Add the Dry and Wet Ingredients
Crack the eggs (use medium, not large eggs) into the bowl. Add the other dry ingredients: the salt and sugar. Plus, you can add a bit of vanilla extract if you like.
Slowly add half of the milk and mix until the batter is smooth. If you add all the milk at once, the batter will clump. Start with half to keep it smooth and creamy.
Look at that! See how smooth the batter is now? Perfect!
- Add the Rest of the Milk
Once the batter is smooth, pour in the remaining milk and mix again. If you notice any lumps, strain the batter through a sieve.
- Finish with Melted Butter
Stir in the melted butter. This helps make the crepes smooth and easy to cook. Let the batter rest for 30 minutes.



- Cook the Crepes
Heat your nonstick pan over medium heat. Set your heat to around 6/9 if your stove has numbered settings. This will give you soft crepes, which we need for this recipe—not crispy ones.
For the first crepe, lightly grease the pan with vegetable oil and wipe off the excess. You only need a light grease. After the first one, you don’t need to add more oil since the crepes already have butter. But if the crepes start sticking, you can grease the pan again.
Pour a thin layer of batter into the middle of the pan and swirl it around to coat the bottom of the pan. Flip it gently and cook for just a short time.




Here’s a handy tip: Use toothpicks to flip the crepes easily. Just lift one corner without touching the hot pan, then flip. Chopsticks work great too!
Stack the crepes on a board to cool completely. Look at that! Soft, thin crepes, perfectly cooked—exactly what we need for our matcha crepe cake recipe!
Cool the Crepes
Let the crepes cool completely. This keeps the cream from melting. If you lay each crepe separately on a flat surface or board, they’ll cool down quickly. It only takes a few minutes. You can also let the crepes cool in the fridge and prepare the cake the next day if you’d like.
Trim the outside edge of the crepes into a circle to make your cake look even. This step isn’t mandatory. And if you spread cream on the edges, they’ll soften, too. The cake just won’t look as neat without trimming.



Let’s Make the Cream
We prefer a simple cream with only three ingredients. It’s airy and soft!
Quick tip: Whip the cream, powdered sugar, and mascarpone in a tall bowl. We first used a flat bowl, which was tricky to mix. And the cream splattered everywhere!



- Whip the Cream
Whip the chilled heavy cream on low speed for about 2 minutes. Gradually add the powdered sugar. See how it’s starting to thicken? Great! Now, let’s turn up the speed.
Whip on high speed for 4-5 minutes until you get medium peaks. You want it fluffy but not stiff peaks. For the cream, we used twice as much cream as mascarpone. This makes the cream soft and fluffy, almost like slightly melted ice cream. - Prep the Mascarpone
Open the mascarpone, and if there’s any liquid, drain it. Then, stir the mascarpone with a spoon or fork until it’s smooth. This will help it blend easily with the whipped cream. - Combine the Cream and Mascarpone
On the lowest speed, gently mix the mascarpone into the whipped cream. Stop as soon as it’s combined.
Look how light and fluffy it is—like soft ice cream!
You can skip our cream recipe and use any cream you like for this recipe. Anything creamy will work. For example, pastry cream, cream cheese frosting, or simply fresh whipped cream.




Assemble the Cake
- Layer the Crepes and Cream
Place one crepe on a plate or cake stand. Make sure the crepes are completely cool before adding the cream. Use the largest crepe for the bottom if your crepes are different sizes. This will help the cake stay stable and look even. Spread a thin layer of cream on top of each crepe. Continue stacking the rest of the crepes, one by one. Add cream in between. After you stack about the 12th layer (or more), check if the cake is straight. Sometimes, it can shift left or right without you noticing! Spread an even amount of cream on each layer so the cake stays in shape and won’t slide. - Decorate with Matcha
Sprinkle a dusting of matcha powder lightly on top for decoration.
For extra flavor, you can mix some matcha into the remaining cream and use it to decorate the top layer. Add extra matcha powder to the cream if you love an intense matcha flavor. But be careful! It will make the flavor much stronger. We wouldn’t recommend adding too much matcha to the cream if this is your first crepe cake with matcha. The matcha flavor can get very intense. Try the cream first without extra matcha, and if you want more matcha next time, you can add it.




You can also decorate with fresh fruits, like a layer of strawberries or raspberries. They look amazing on top of a matcha crepe cake!
Chill the Cake
Pop the cake in the fridge for at least 3 hours to set. But honestly, if you’re too excited to wait, feel free to slice a piece right away. It cuts beautifully even if you’ve just assembled it.
And that’s it! We’ve just made a stunning matcha crepe cake together. Whether you serve it right away or let it chill, it’s going to be delicious. Don’t forget to share a photo of your creation—we’d love to see it!



How to Store the Cake
Store the matcha crepe cake in an airtight container in the fridge for up to 3 days. Since it contains cream, don’t keep it longer. But honestly, it won’t last long! Be sure always to keep it in the fridge. Don’t leave it at room temperature.
More Cakes and Desserts
Now that you’ve made the matcha crepe cake recipe let’s explore some tasty options to enjoy with it!
If you want extra sweetness, drizzle white chocolate syrup on top. It’s creamy, sweet, and goes perfectly with matcha!
Try our cinnamon milk recipe, too. It’s perfect with the cake—no residue, just smooth cinnamon flavor!
For something refreshing, enjoy an iced coffee with milk. It’s cool, balanced, and not watery—perfect for summer.
If you like less sweet treats, try our homemade protein bars. They’re made with dates and almond flour for a healthy, high-protein snack.
We also have a carrot cake with cream cheese frosting. It’s a holiday favorite and easy to make with just one baking sheet! Lastly, apple cake is a crowd-pleaser. Soft apples with a buttery, sugary topping—who doesn’t love apple cake? Enjoy these delicious treats!
Matcha Crepe Cake Recipe: Japanese Green Tea Crepe Cake
Equipment
- Mixer
- Frying pan (We used a 28 cm (11-inch) frying pan with a bottom diameter of 24 cm (9.5 inches))
- Bowl
- Whisk
Ingredients
For the Crepes (makes 22 crepes):
- 750 g warm milk
- 330 g flour
- 45 g sugar
- 60 g melted butter
- 6 medium eggs
- 1/2 tsp salt
- 15 g matcha tea powder
- A bit of oil — use a neutral vegetable oil, like odorless sunflower oil.
For the Cream:
- 1 liter of heavy cream at least 32% fat.
- 500 g mascarpone
- 100 g powdered sugar
Tip: Keep the heavy cream and mascarpone in the fridge for at least 10 hours before making the cream. This helps make it fluffy and smooth!
Instructions
Preparing the Crepe Batter
- Add 15 g matcha powder to 330 g flour. Mix well, and sift through a sieve.
- Crack 6 medium eggs into the flour mixture. Add 45 g sugar and 1/2 tsp salt. Then mix.
- Pour in 375 g (half of the 750 g) warm milk. Mix well. We use a whisk, but you can use a mixer. Don’t add all the milk at once to get a smooth batter without clumps.
- Mix until you get a thick, smooth batter. Don’t rush to add the rest of the milk—make sure there are no lumps first.
- Gradually pour in the remaining milk (375 g) while stirring. Mix well. You’ll get a thin, smooth batter. If there are any clumps, strain the batter through a sieve.
- Add 60 g melted butter and mix again. The batter is ready.
- Let the batter rest for 30 minutes.
- Cook the crepes. Heat a nonstick pan over medium heat. We use a setting of 6 out of 9 on our stove. For the first crepe, lightly grease the pan with vegetable oil. And wipe off the excess oil with a paper towel. We recommend using a neutral vegetable oil, like odorless sunflower oil. Avoid olive oil, as its strong flavor can overpower the dish.
- Only grease the pan for the first crepe. After that, don’t add any more oil. It depends on your pan. If the crepes stick to the pan, lightly grease it before each one. If not, don’t grease the pan.
- To cook the crepes, pour a small amount of batter into the pan and cook it on both sides.
- Here’s a tip: You’ll find it super easy to flip crepes with toothpicks. Lift one corner without burning your fingers, and flip. Chopsticks are another great option!
Cool the Crepes
- Let the crepes cool completely before you add the cream. This will keep the cream from melting.
- If you want to cool the crepes quickly, lay each separately on a board. This will cool them in just a few minutes. You can also assemble your cake the next day if you prefer.
- Optional: Trim the outer edges of the crepes in a circle to make the cake even. This step isn’t necessary, but your cake will look neater this way. We trimmed the edges from 8.5 inches (22 cm) to 8 inches (21 cm) in diameter.
- If you don’t want to trim, just spread cream on the edges of the crepes. They will soften and taste great. But the cake won’t look as neat.
Preparing the Cream
- Take the heavy cream and mascarpone out of the fridge. Don’t forget to cool them in the fridge for at least 10 hours before making the cream! This will make the cream fluffy and smooth!
- Whip 1 liter of cream with 100 g powdered sugar. Add the powdered sugar gradually while whipping with a mixer. Start at low speed and whip for 2 minutes. Then, increase the speed to high and whip for 4-5 minutes until medium peaks form. Quick tip: Whip the cream, powdered sugar, and mascarpone in a tall bowl. We tried a flat bowl, and the mixer made a mess, splashing everywhere!
- Open a package of mascarpone. We need 500 g of mascarpone. Ours had no liquid, but if your mascarpone does, drain the liquid. Mix the mascarpone with a fork or spoon before adding to whipped cream.
- Add 500 g of mascarpone to the whipped cream. Mix on the lowest mixer speed. Don’t mix too long—stop as soon as they combine.
Layer the Crepes and Cream
- Make sure the crepes are completely cool before layering with cream. Place one crepe on a plate or cake stand. Place the largest crepes at the bottom of the stack. This way, your cake will be even and have a stable base.
- Spread a thin layer of cream on top.
- Repeat with all the crepes, stacking layers of crepes as you go. Look at that! It’s already starting to look like a cake!
Decorate with Matcha
- Sprinkle a little bit of matcha on top of the cake.
- Or, if you want a stronger matcha flavor, mix some matcha into the remaining cream. And use it to decorate the top layer. This will enhance the matcha taste. We prefer to sprinkle a bit of matcha on top instead.
- Another option is to mix matcha into all the cream. However, this will make the flavor of matcha very strong. So only do it if you love a bitter matcha taste and are a big fan of matcha!
Chill the Cake
- Place the cake in the fridge for at least 3 hours to chill. Then, cut and enjoy! That’s it—the matcha crepe cake is ready!
Video
Notes
Nutrition
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