20-Layer Matcha Mille Crepe Cake: Irresistible Green Dream

I still remember the first time I saw a Matcha Mille Crepe Cake in a tiny Tokyo café – those impossibly thin green layers stacked sky-high with fluffy cream between each one. I was hooked after one bite! The delicate matcha flavor wasn’t too bitter, just perfectly balanced with the sweetness. And let’s be honest, that stunning layered look makes it the ultimate showstopper dessert.

Table of Contents

Now I make this beauty for birthdays, anniversaries, or honestly… just because Tuesday afternoons deserve pretty cakes too! What I love most is how the flavors meld together after chilling – the matcha mellows, the cream sets up beautifully, and every slice holds those perfect, Instagram-worthy layers. Trust me, once you master the technique (and it’s easier than you think!), you’ll be making Matcha Mille Crepe Cake for every special occasion – or inventing reasons to celebrate!

Why You’ll Love This Matcha Mille Crepe Cake

This isn’t just any cake it’s a masterpiece that’ll have everyone asking, “How did you make this?!” Here’s why it’s become my go-to showstopper:

• Elegant enough to impress: Those delicate green layers make it look like it came from a fancy patisserie (your secret’s safe with me).
• Perfectly balanced matcha flavor: Not too bitter, not too sweet just that earthy, matcha matcha taste we all crave.
• Make-ahead magic: Assemble it the day before the flavors get even better as they mingle in the fridge overnight.
• Surprisingly forgiving: Torn a crepe? No worries! Just hide it in the middle layers I’ve done it more times than I’d like to admit.
• Endless customization: Dress it up with fresh berries, edible flowers, or extra whipped cream swirls for your own signature touch.

Try my matcha roll cake for a swirl of flavor in every bite. Or explore my creamy layered matcha tiramisu.

Matcha Mille Crepe Cake Ingredients

Gathering the right ingredients is half the battle with this cake trust me, I’ve learned the hard way! Here’s everything you’ll need, split between the dreamy matcha crepes and that luscious whipped cream filling.

Pro tip: measure everything before you start it makes the process so much smoother (and prevents frantic pantry searches mid-recipe!).

For the Matcha Crepes:

• 2 large eggs, room temperature (cold eggs don’t blend as smoothly leave them out for 30 minutes first)
• 50g granulated sugar (I use caster sugar for extra fine texture)
• 80g cake flour (all-purpose works in a pinch, but cake flour gives that perfect delicate texture)
• 1 tablespoon matcha powder (splurge on ceremonial grade if you can the color and flavor make all the difference!)
• 40g unsalted butter, melted and cooled (hot butter will cook the eggs yikes!)
• 400g milk, room temperature or slightly warmed (cold milk makes the batter lumpy)
• ½ teaspoon vanilla extract (the secret background note that makes everything sing)

For the Matcha Whipped Cream Filling:

• 40g powdered sugar (sift it first to avoid lumps in your cream)
• 1 tablespoon matcha powder (yes, more matcha we’re not messing around!)
• 400g whipping cream (minimum 35% fat this is no time for diet versions)
• ½ teaspoon matcha powder for dusting (that gorgeous green finish!)
• Optional: fresh strawberries or decorative bows (because pretty food tastes better, right?)

Equipment You’ll Need

Don’t worry you don’t need fancy equipment to make this showstopper! Just grab these kitchen essentials (I bet you already have most of them):

• 8-inch nonstick skillet (the perfect size for those delicate crepes)
• Fine mesh sieve (no lumpy batter allowed!)
• Electric hand mixer (or stand mixer for the laziest whipping session ever)
• Offset spatula (your secret weapon for smooth cream layers)
• Parchment paper (to keep your crepes from sticking together like clingy friends)

See? Nothing crazy just simple tools that’ll make your Matcha Mille Crepe Cake dreams come true!

How to Make Matcha Mille Crepe Cake

Okay, let’s get stacking! Don’t let the fancy layers intimidate you I’ll walk you through each step so your Matcha Mille Crepe Cake turns out perfect. The secret? Taking your time and enjoying the process (plus, sneaking bites of whipped cream along the way).

Preparing the Matcha Crepes

First, let’s make those gorgeous green crepes the foundation of our masterpiece! In a large bowl, whisk together the eggs and sugar until just combined. No need to go crazy here we’re not making meringue. Now, sift in the cake flour and matcha powder (this prevents lumps, trust me!). You’ll get this thick, pasty batter that makes you wonder if you messed up but hang in there!

Next, stream in the melted butter while whisking constantly. The batter will loosen up beautifully. Then slowly add the milk and vanilla I do this in three additions to avoid splatters. Now for the magic trick: strain the batter through that fine mesh sieve into another bowl. This catches any stubborn flour lumps and gives us silky-smooth batter. Pop it in the fridge to chill for at least 1 hour (up to overnight) this relaxes the gluten and prevents rubbery crepes.

When you’re ready to cook, heat your nonstick pan over medium-low heat (too hot = burnt edges!). Pour about ¼ cup batter into the pan, immediately swirling to coat the bottom evenly. Cook for about 2 minutes until the edges lift easily, then flip carefully with a spatula (or channel your inner chef and try the wrist flip!). Cook for another 30 seconds, then transfer to a plate with parchment paper between each crepe. Repeat until you’ve got a glorious stack of 16 perfect green circles.

Whipping the Matcha Cream

While your crepes cool, let’s make that dreamy filling. Start by sifting together the powdered sugar and matcha powder this prevents those annoying little green lumps in your cream. Pour about ¼ of the whipping cream into the bowl with the sugar-matcha mix. Use your electric mixer on low to dissolve the powders completely (this is KEY you don’t want gritty cream!).

Once smooth, add the remaining cream and whip on medium-high until soft peaks form. You’ll know it’s ready when the cream holds its shape but still looks billowy and dreamy about 2-3 minutes. Don’t over-whip or you’ll get butter (been there, cried over that). Keep this chilled until assembly time I sometimes pop the bowl in the freezer for 10 minutes if my kitchen’s warm.

Assembling the Layers

Time for the fun part building your edible tower! Place your first crepe on a cake board or plate. Spread about 2 tablespoons of matcha cream evenly over the crepe using your offset spatula. The secret? Keep the edges slightly thinner than the center this prevents bulging when stacked. Top with another crepe and repeat the process, rotating every few layers to keep your cake even.

If you’re like me and occasionally tear a crepe (no judgment!), just tuck those imperfect ones in the middle layers where they’ll disappear. Once all layers are stacked, give the sides a quick smoothing with any remaining cream. Now the hardest part chill the cake for at least 4 hours (overnight is better!). This lets the flavors mingle and the cream set so you get those perfect, clean slices.

Tips for the Perfect Matcha Mille Crepe Cake

After making this cake more times than I can count (and yes, learning from plenty of mistakes!), here are my can’t-live-without tips for Matcha Mille Crepe success:

• Splurge on good matcha: Your cake will only taste as good as your matcha powder ceremonial grade gives that vibrant color and smooth flavor without bitterness.
• Chill like you mean it: That 4-hour chill time isn’t optional! It lets the cream set so your slices hold those gorgeous layers.
• Warm knife trick: Dip your knife in hot water and wipe dry between slices for picture-perfect cuts every time.
• Even crepe thickness: Use a measuring cup for consistent batter amounts I do exactly ¼ cup per crepe.
• Hide the evidence: Ugly first crepe? Use it as your bottom layer no one will ever know!

Serving and Storing Matcha Mille Crepe Cake

Nothing beats that moment when you bring your Matcha Mille Crepe Cake to the table the oohs and aahs are real! For extra wow factor, dust the top with matcha powder using a fine sieve (I tap it gently like I’m sprinkling fairy dust). Fresh berries on the side add a pop of color, and edible flowers make it Instagram gold. Leftovers? Ha! But if you somehow have some, store it covered in the fridge for up to 2 days though it’s always best the day after making when the flavors really cozy up together.

Nutritional Information

Here’s the scoop on what’s in each glorious slice of Matcha Mille Crepe Cake (based on 16 servings): about 320 calories, 22g of that dreamy fat (hey, whipped cream counts as happiness!), and just enough sugar to make your taste buds dance. Remember these are estimates and can vary depending on your exact ingredients. Now go enjoy every bite guilt-free life’s too short not to!

Did You Make This Recipe?

I’d love to see your Matcha Mille Crepe Cake masterpiece! Snap a photo and tag me I live for those gorgeous layer shots. Leave a rating below if you tried it, and don’t be shy with questions! Your baking adventures make my day.

Matcha Mille Crepe Cake FAQs

I get asked these questions all the time here are the answers that’ll save you from making my early mistakes! Consider this your Matcha Mille Crepe Cake cheat sheet.

Print