Matcha Crepe Cake Recipe with MAS CHA Matcha
Delicate, tender layers of matcha crepes and lightly whipped matcha cream make this matcha crepe cake a beautiful centrepiece for afternoon tea, birthdays or any moment that calls for something special. Made with MAS CHA Matcha, the result is soft, creamy and full of real green tea flavour, without being overly sweet.
This recipe makes around 30 small 4-inch matcha crepes, enough for one tall layered crepe cake.
Why Make a Matcha Crepe Cake?
A matcha mille crepe cake is built from thin, tender crepes layered with softly whipped matcha cream. MAS CHA Matcha gives both the crepes and the filling a rich green tea flavour and a naturally beautiful olive-green colour.
The secret is to first mix the matcha with warm water, then divide it between the crepe batter and the cream filling. This gives a balanced matcha taste throughout every layer.
Ingredients
For the Matcha Crepes
- 20g MAS CHA Matcha powder
- 20g water, heated to 70°C
- 2 eggs, at room temperature
- 40g cake flour, at room temperature
- 20g sugar, at room temperature
- 180g milk, at room temperature
- 15g butter, melted and cooled slightly
For the Matcha Cream Filling
- 400g double cream or whipping cream, cold
- 25g sugar
- Remaining prepared matcha mixture
To Finish
- MAS CHA Matcha powder, for sifting over the top
Equipment
- 4-inch non-stick frying pan
- Whisk
- Fine sieve
- Electric hand or stand mixer
- Offset spatula or the back of a spoon
- Cake stand or serving plate
Method
1. Prepare the Matcha Mixture
Add the MAS CHA Matcha powder to the 70°C water and whisk until smooth. Set aside. This helps dissolve the matcha evenly and creates a smoother finish in both the batter and the cream.
2. Make the Crepe Batter
In a large bowl, whisk the room-temperature eggs, cake flour, sugar and milk together until smooth. Add half of the prepared matcha mixture and whisk until the batter is evenly coloured. Stir in the melted butter.
For the smoothest crepes, pass the batter through a fine sieve. Cover and refrigerate for 1 hour. Resting the batter allows the flour to hydrate and helps the crepes cook more evenly.
3. Cook the Matcha Crepes
Warm a 4-inch non-stick pan over medium-low heat. Lightly grease it if needed, then pour in a thin layer of batter, swirling the pan immediately to coat the base.
Cook until the surface is set and the edges begin to lift, then carefully flip and cook briefly on the other side. Transfer to a plate to cool completely. Repeat with the remaining batter.
Do not worry if the first few crepes are not perfect, this is completely normal while the pan reaches the right temperature. You should have around 30 crepes.
4. Make the Matcha Cream
Whisk the cold cream and sugar with an electric whisk until it reaches a soft, pillowy texture. Add the remaining matcha mixture, then whisk again until the cream reaches a slightly firmer soft peak: thick enough to spread easily, but not watery or stiff.
5. Assemble the Matcha Crepe Cake
Place one cooled crepe on a cake stand or serving plate. Spread a thin, even layer of matcha cream over it, then place another crepe on top. Continue layering crepes and cream until both are used.
Finish with a crepe on top. Chill the cake for at least 1 hour before slicing so the layers can set neatly.
6. Decorate and Serve
Just before serving, sift MAS CHA Matcha powder over the top of the cake. Slice with a sharp knife and enjoy.
Tips for the Best Matcha Crepe Cake
- Use room-temperature batter ingredients: Eggs, milk and flour combine more smoothly, helping you make tender, even crepes.
- Rest the batter: One hour in the fridge makes the batter easier to cook and helps prevent chewy crepes.
- Keep the crepes thin: A thin layer of batter creates elegant, soft layers rather than a heavy cake.
- Let every crepe cool fully: Warm crepes will melt the cream and cause the cake to slide.
- Whip the cream gently: Stop at a spreadable soft peak, as overwhipped cream can become grainy and difficult to layer.
- Chill before slicing: A short chill helps give clean, beautiful layers.
Frequently Asked Questions
How many layers should a matcha crepe cake have?
This recipe makes around 30 small 4-inch crepes, so your cake will have roughly 30 delicate layers. The exact number may vary depending on how thinly you cook each crepe.
Why are my first crepes uneven?
The first few crepes often act as a test while the pan settles at the right heat. Keep the heat at medium-low, use a small amount of batter and swirl quickly. The later crepes should be much more even.
Can I make matcha crepe cake in advance?
Yes. Assemble it up to one day ahead, cover it and keep it refrigerated. For the freshest appearance, sift the matcha decoration over the top shortly before serving.
How do I store matcha crepe cake?
Store the assembled cake, covered, in the fridge for up to two days. Serve chilled or allow each slice to sit for a few minutes before enjoying.
Serve Your MAS CHA Matcha Crepe Cake
This cake is lovely on its own, with fresh strawberries, or alongside a freshly whisked bowl of MAS CHA Matcha. Its thin layers and smooth matcha cream turn simple ingredients into something truly special.
Looking for another matcha bake? Try our light and fluffy matcha chiffon cake.
Need More Details?
For brewing tips, storage advice, and answers to common questions,
visit our FAQ page.
