If you love matcha and delicate, melt-in-your-mouth desserts, this Matcha Mille Crepe Cake is for you! It’s made with thin, soft crepes layered with a lightly sweet matcha whipped cream.
The result? A gorgeous, café-worthy cake that looks fancy but is totally doable at home.
Plus, no oven is needed! Whether it’s for a special occasion or just because you’re craving something extra, this cake is sure to impress.
What You’ll Need
For the Crepes:
- 2 cups (480ml) whole milk
- 3 large eggs
- 1 cup (125g) all-purpose flour
- 2 tbsp (30g) sugar
- 2 tbsp (28g) unsalted butter, melted
- 1 tbsp (6g) matcha powder
- ½ tsp vanilla extract
- Pinch of salt
For the Matcha Whipped Cream:
- 1 ½ cups (360ml) heavy cream, cold
- ¼ cup (30g) powdered sugar
- 1 tbsp (6g) matcha powder
- ½ tsp vanilla extract
To Assemble:
- Extra matcha powder for dusting
Pro Tips
- Sift the matcha – It prevents clumps in your batter and cream. No one likes bitter matcha chunks!
- Chill the batter – Letting it rest for 30 minutes helps create smoother, more tender crepes.
- Use a non-stick pan – This makes flipping crepes much easier!
- Whip cream to soft peaks – Overwhipping can make the texture grainy instead of silky.
- Stack carefully – Aligning the crepes neatly makes slicing the cake much prettier.
Tools You’ll Need
- Medium mixing bowls
- Whisk
- Fine mesh sieve
- Non-stick 8-inch pan
- Ladle or measuring cup
- Spatula
- Electric mixer (or whisk)
- Offset spatula or butter knife
- Sifter (for matcha dusting)
Substitutions & Variations
- No matcha? Use cocoa powder for a chocolate version.
- Dairy-free? Swap whole milk for almond milk and use coconut cream instead of heavy cream.
- Sweeter? Add a bit more sugar to the cream or drizzle with honey before serving.
Make-Ahead Tips
- Make the crepes a day in advance and store them in the fridge, separated by parchment paper.
- The assembled cake can chill overnight for even better flavor and texture!
How to Make Matcha Mille Crepe Cake
Step 1: Make the Crepe Batter
In a mixing bowl, whisk together the eggs, sugar, and vanilla extract. Add the flour, sifted matcha powder, and salt, then pour in the milk gradually while whisking. Lastly, mix in the melted butter until smooth. Let the batter rest in the fridge for 30 minutes.
Step 2: Cook the Crepes
Heat a non-stick pan over medium heat. Lightly grease it, then pour a small ladleful of batter, swirling the pan to spread it evenly. Cook for about 1 minute until the edges lift slightly, then flip and cook for another 30 seconds. Repeat until all batter is used, stacking the crepes on a plate to cool.
Step 3: Make the Matcha Whipped Cream
In a chilled bowl, whisk heavy cream, sifted matcha powder, powdered sugar, and vanilla extract until soft peaks form.
Step 4: Assemble the Cake
Place one crepe on a serving plate. Spread a thin layer of matcha whipped cream over it. Repeat the process, layering crepe and cream until all crepes are used. Refrigerate the cake for at least 1 hour to set.
Step 5: Dust with Matcha & Serve
Before serving, dust the top with matcha powder for a final touch. Slice and enjoy!
Leftovers & Storage
- Store the cake in the fridge, covered, for up to 2 days.
- If stacking crepes ahead of time, place parchment paper between them to prevent sticking.
Conclusion
This Matcha Mille Crepe Cake is a labor of love, but trust me—it’s worth every step. Each bite is soft, creamy, and perfectly balanced with matcha’s earthy notes. If you try it, let me know in the comments how it turned out! Did you love it? Have any tips or questions? I’d love to hear from you! 💚🍵✨
