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Matcha Crepe Cake Recipe

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4.2 from 6 reviews

This elegant Matcha Crepe Cake is composed of delicate layers of thin matcha-infused crepes alternated with lightly sweetened matcha whipped cream, creating a beautiful and sophisticated dessert. Its subtle earthy flavor and creamy texture make it a perfect treat for special occasions or an impressive afternoon tea centerpiece.

Ingredients

Matcha Crepes

  • 2 large eggs (room temperature)
  • 50 g granulated sugar
  • 80 g cake flour
  • 1 tablespoon matcha powder (ceremonial grade or high quality culinary grade)
  • 40 g unsalted butter (melted and cooled)
  • 400 g milk (room temperature or warmed with the butter)
  • 1/2 teaspoon vanilla extract

Matcha Whipped Cream

  • 40 g powdered sugar
  • 1 tablespoon matcha powder
  • 400 g whipping cream

For Decoration

  • 1/2 teaspoon matcha powder (for dusting on top)

Instructions

  1. Prepare the batter: In a large mixing bowl, whisk together the eggs and granulated sugar until well combined. Add the cake flour and matcha powder, whisking again to form a thick batter.
  2. Add liquids: Gradually incorporate the melted butter, milk, and vanilla extract into the batter. Start by adding about one-third of the liquid mixture, whisk to loosen the batter, then add the remaining liquid and whisk until thin and watery.
  3. Sieve and chill batter: Pour the batter through a fine mesh sieve into a clean bowl to remove lumps. Cover and refrigerate the batter for 1 hour to allow it to thicken slightly.
  4. Cook crepes: Heat a 10-inch frying pan over medium heat. Pour approximately 1/4 cup of batter into the pan and immediately swirl to evenly coat the bottom. Cook each crepe for 2 to 2.5 minutes, until the edges start to brown lightly. Use a spatula to loosen the edge and transfer to a sheet of parchment paper to cool. Repeat until you have about 16 crepes.
  5. Make matcha whipped cream: In a large bowl, sift together powdered sugar and matcha powder to avoid clumps. Add about one-fourth of the whipping cream and whisk to dissolve clumps. Add the remaining whipping cream and whisk vigorously until soft peaks form.
  6. Assemble the cake: Place a cake board on a cake turntable. Lay the first crepe on the board, then spread about 4 tablespoons of matcha whipped cream evenly over the surface using an offset spatula, leaving a thin rim at the edges. Top with another crepe, repeating the layering process until all crepes and cream are used. Save any leftover cream for decorating.
  7. Chill the cake: Cover the assembled crepe cake and refrigerate for at least 4 hours to allow the whipped cream to set firmly.
  8. Decorate and serve: Just before serving, dust the top of the cake with matcha powder using a fine mesh sieve. Transfer leftover whipped cream to a piping bag fitted with an open star tip and pipe decorative dollops on top. Garnish with fresh strawberries or ribbon bows if desired. Slice carefully with a sharp knife and serve chilled.

Notes

  • Make sure eggs and milk are at room temperature to create a smooth batter.
  • Swirling the pan immediately after pouring batter ensures even and thin crepe layers.
  • Chilling the batter improves the texture of the crepes and prevents tearing during cooking.
  • Use ceremonial or high-quality matcha powder for best flavor and vibrant color.
  • Allowing the assembled cake to chill for several hours is essential to help it hold its shape when sliced.
  • Handle crepes gently to avoid tears, as they are very thin.

Find it online: https://bitezly.com/matcha-crepe-cake-recipe/