Matcha Mille Crêpe Cake Recipe

Matcha Mille Crêpe Cake 

A delicate Japanese-inspired dessert made with paper-thin matcha crêpes layered with lightly sweetened whipped cream. It’s soft, creamy, subtly earthy, and beautiful when sliced to reveal all the layers.

Prep time

40 minutes

Cooking time

40 minutes

Chilling

4 hours

Makes one 18–20 cm cake, approximately 10–12 slices.

Ingredients

1. Matcha crêpes

• 250 g all-purpose flour
• 20 g Chaé matcha powder (about 2 tbsp)
• 80 g granulated sugar
• 4 large eggs
• 600 ml whole milk
• 60 g unsalted butter, melted
• 1 tsp vanilla extract
• A pinch of salt
• A little butter or neutral oil for the pan

2. Whipped cream filling

• 600 ml cold heavy cream (35% fat or higher)
• 60–80 g icing sugar, to taste
• 1 tsp vanilla extract
• 1–2 tsp Chaé matcha powder, optional, for a stronger matcha flavour

3. Decoration

• 1–2 tsp Chaé matcha powder, sifted
• A little extra whipped cream or fresh berries, optional

Instructions

Step 1 — Prepare the matcha batter

Sift the flour, matcha powder, sugar, and salt into a large bowl. In another bowl, whisk the eggs with the milk and vanilla. Gradually whisk the wet ingredients into the dry ingredients until smooth.

Stir in the melted butter. For the smoothest batter, strain it through a fine-mesh sieve to remove any lumps.

Step 2 — Rest and cook the crêpes

Let the batter rest for 30 minutes. Heat a nonstick pan, approximately 20 cm wide, over medium-low heat and lightly grease it.

Pour in about 40–50 ml of batter, swirling the pan to create a very thin, even layer. Cook for 45–60 seconds, until the surface looks set and the edges lift easily. Flip gently and cook for another 10–20 seconds.

Repeat until you have approximately 20–24 crêpes. Stack them on a plate and let them cool completely.

Step 3 — Make the whipped cream

Beat the cold heavy cream, icing sugar, and vanilla until medium-firm peaks form. If desired, sift in 1–2 teaspoons of matcha and gently beat until evenly combined.

Stop as soon as the cream holds its shape. Overwhipped cream can become grainy and difficult to spread.

Step 4 — Assemble the cake

Place one cooled crêpe on a flat serving plate or cake board. Spread a very thin layer of whipped cream over it, almost to the edges.

Add another crêpe and repeat, alternating crêpe and cream until all the layers are stacked. Aim for roughly 1–2 tablespoons of cream per layer, adjusting to the size of your crêpes.

Finish with a crêpe on top. Gently press the cake to level it, then smooth a thin layer of cream around the sides if desired.

Step 5 — Chill and decorate

Cover loosely and refrigerate for at least 4 hours, preferably overnight. Chilling helps the layers set and makes slicing much easier.

Just before serving, sift matcha powder over the top. Use a sharp knife, wiping the blade clean between cuts for neat, distinct layers.

Tips for a bakery-quality cake

Use good-quality matcha

Choose vibrant green matcha like Chaé. Dull yellow-green powder can produce a more bitter flavour and a less vivid cake.

Keep the layers thin

The signature texture comes from many delicate crêpes, not thick pancakes. If the batter feels too thick, whisk in a tablespoon or two of milk.

Cool every crêpe completely

Warm crêpes will melt the cream and make the cake slide. Let them cool in a single layer or with parchment between them if necessary.

Don’t overfill

Thin, even cream layers give the best balance of flavour and structure. Too much filling can make the cake unstable.

Serving and storage

• Best served: Cold, straight from the fridge, with unsweetened tea or coffee.
• Storage: Keep covered in the refrigerator and enjoy within 2–3 days.
• Make-ahead: Prepare it the day before serving for the cleanest slices and best texture.

Enjoy your homemade matcha mille crêpe cake! 🍰