Matcha Crepe Cake Recipe

A matcha crepe cake is a stack of thin green tea crepes layered with matcha cream. It looks impressive but each step is simple. The whole process takes a few hours, mostly because you make the crepes one at a time.

Prep time	45 minutes
Cook time	30 minutes (crepes)
Set time	2-4 hours
Total time	4-5 hours
Servings	8-10 slices
Difficulty	Medium

Matcha crepe cake is a Japanese-style dessert made by stacking lots of thin crepes with a layer of cream between each one. It became famous outside Japan through pâtisserie-style crepe cakes (Lady M is the name many people recognise), but you can make a great version at home with a non-stick pan.

This is a patience project, not a skill project. Making one crepe is easy. Making 18 is repetitive. If you go in expecting that, it feels calm and straightforward rather than stressful.

If you want a more classic sponge approach, see matcha cake. If you like no-bake desserts, matcha cheesecake and matcha tiramisu are similar “assemble and chill” recipes. For the basics on the ingredient itself, start with what is matcha.

Equipment (Nothing Fancy)

• Non-stick pan: about 20cm
• Whisk and mixing bowl
• Spatula: a flat spatula helps with thin cream layers
• Plate or cake board

Ingredients

For the crepes

• 150g plain flour
• 2 eggs
• 300ml milk
• 30g unsalted butter (melted, plus a little extra for the pan)
• 1 tbsp caster sugar
• Pinch of salt

For the matcha cream

• 400ml double cream (cold)
• 60g icing sugar
• 10-15g matcha powder (sifted, plus extra for dusting)
• 1 tsp vanilla extract

How to Make Matcha Crepe Cake

1. Make the crepe batter. Whisk flour, eggs, caster sugar, salt, and milk until smooth. Stir in the melted butter. Rest the batter for 30 minutes so the crepes cook more evenly.
2. Cook the crepes. Heat a non-stick pan (about 20cm) over medium heat. Lightly butter it, pour a thin layer of batter, swirl to coat, and cook for about 1-2 minutes per side. Stack the crepes on a plate as you go.
3. Cool completely. Let the crepes cool to room temperature. Warm crepes melt the cream, which makes the cake slide.
4. Make the matcha cream. Sift matcha into the icing sugar, then whip the double cream with the matcha-sugar mixture and vanilla until firm peaks form.
5. Assemble the cake. Place one crepe on a plate or cake board. Spread a thin, even layer of matcha cream (about 2 tablespoons). Add the next crepe and repeat until all crepes are stacked.
6. Chill, then slice. Cover loosely and refrigerate for at least 2-4 hours so the layers set together. Dust the top with matcha powder and slice with a sharp knife.

How to Get Thin, Even Crepes

The cake looks hard because it has so many layers, but the layers only look good if your crepes are fairly consistent. You do not need perfection. You just want “thin and flexible” rather than thick and pancake-like.

If you are new to crepes, these small habits help more than any special technique:

• Rest the batter. Resting for 30 minutes gives a smoother batter and a more tender crepe.
• Use medium heat. Too hot and crepes brown fast before you can swirl. Too low and they dry out.
• Measure your pour. Use the same small ladle or measuring cup each time so your crepes stay similar.
• Swirl quickly. Pour, then tilt the pan right away. If you wait, the batter sets and you get thick edges.
• Stack and cover. Stack cooked crepes and cover loosely with a clean tea towel. Steam keeps them flexible for stacking later.

Tips for the Best Results

• Keep crepes thin. Thin crepes stack neatly and give you clean layers. If your batter is thick, add 1-2 tbsp milk to loosen it.
• Let crepes cool before stacking. This is the main reason crepe cakes fall apart.
• Keep cream layers thin and even. Thick layers look tempting, but thin layers help the cake slice cleanly.
• Sift matcha every time. Clumps make the cream taste bitter in spots and look speckled.
• Chill overnight if you can. Two hours works, but overnight makes slicing easier and the layers feel more “cake-like”.
• Use the right knife. A long serrated knife often gives the cleanest slice. Wipe between cuts.

Troubleshooting

Most issues are easy to fix once you know the cause. If your cake is messy, it does not mean you failed. It usually means one step needed more cooling or less thickness.

• Crepes tear when you flip: they are too thin or undercooked. Cook 10-15 seconds longer before flipping.
• Crepes feel rubbery: batter was overmixed or the pan was too hot. Mix only until smooth and keep heat at medium.
• Layers slide: crepes were warm or the cream was too soft. Cool crepes fully and whip to firm peaks.
• Uneven layers: use less cream per layer and spread it to the edges with a flat spatula.
• Matcha flavour is too light: increase matcha towards 15g next time, and always sift for even flavour.

Variations

• Striped look: alternate plain crepes and matcha crepes (add matcha to half the batter) for a green-and-cream effect.
• White chocolate drizzle: drizzle a little melted white chocolate between a few layers, or just on top.
• Fresh fruit topping: berries, sliced kiwi, or mango add colour and balance the cream.

Make-Ahead and Storage

Matcha crepe cake is best made ahead, because it needs the fridge time to settle. It also gives you a calmer build, because you are not racing to serve it right away.

• Make-ahead: assemble the cake, then chill overnight for the cleanest slices.
• Fridge: keep covered and eat within 2 days. The crepes soften slightly, but the flavour stays good.
• Freezing: possible, but the cream texture can change when thawed, so the fridge is better.

Frequently Asked Questions

How many crepes do I need for a crepe cake?

Most matcha crepe cakes use about 15-20 crepes. More crepes gives a taller cake and thinner layers, but it also takes longer to cook.

Can I make the crepes ahead of time?

Yes. Make the crepes up to 24 hours ahead, stack them with baking paper between, wrap well, and keep them in the fridge.

Why is my matcha crepe cake falling apart?

The usual reason is warm crepes melting the cream, or cream layers that are too thick. Let crepes cool fully and keep the cream layers thin and even.

How do I stop the cream from being too sweet?

Use the higher end of matcha (closer to 15g) for a stronger, more bitter balance, and keep the icing sugar at 60g. You can also add a pinch of salt.

How long does matcha crepe cake last in the fridge?

It is best within 2 days, kept covered in the fridge. After that, the layers can soften and the top dusting can darken.

More Matcha Recipes

• Matcha Recipes: 12 Ways to Use Matcha
• Matcha Cheesecake Recipe
• Matcha Tiramisu Recipe
• Matcha Cake Recipe

Written by the Popcha team.