Matcha Mille Crêpe Cake
Delicate Layers of Green Tea Goodness with Whipped Cream Filling
Introduction
If you love matcha and appreciate a dessert that’s both elegant and impressive, you’re in for a treat. This Matcha Mille Crêpe Cake is made from paper-thin green tea crêpes stacked between clouds of sweetened whipped cream or pastry cream. It’s light, lush, and perfectly balanced—just the right amount of earthy, creamy, and slightly sweet.
Whether you’re celebrating something special or just showing off your baking (or no-bake) chops, this cake is guaranteed to impress without ever turning on the oven.
Why I Love This Recipe
This isn’t your average cake. With over 20 layers of delicate crêpes and fluffy matcha-spiked cream, it looks like it came straight from a pâtisserie. But here’s the twist: it’s way easier to make than it looks. The crêpes are simple and forgiving, and the assembly is fun—like building a soft green tower of dessert bliss.
Plus, the subtle bitterness of matcha perfectly balances the sweetness, making this dessert a favorite even among people who don’t usually go for cake.
📝 Ingredients
For the Matcha Crêpes:
- 1 ½ cups milk
- 3 large eggs
- 3 tbsp melted butter
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tbsp matcha powder
- 1 tsp vanilla extract
- Pinch of salt
For the Matcha Cream Filling:
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1–2 tsp matcha powder
- ½ tsp vanilla extract
🔁 Swaps and Notes
- Vegan option: Use almond milk and coconut whipped cream (with egg replacer in the crêpes).
- Matcha strength: Adjust matcha to taste—2 tsp will be strong, 1 tsp more subtle.
- Add texture: A light dusting of crushed coconut macaroons on top makes a delicious crunchy finish.
👩🍳 Instructions
1. Make the Crêpe Batter
- In a blender, combine milk, eggs, melted butter, flour, sugar, matcha, vanilla, and salt. Blend until smooth.
- Let the batter rest in the fridge for 30–60 minutes (this ensures tender crêpes).
2. Cook the Crêpes
- Lightly oil a nonstick skillet over medium heat. Pour in a small amount of batter and swirl to coat the pan thinly.
- Cook ~1 minute per side. Repeat until you have 18–22 crêpes. Let cool completely.
3. Make the Matcha Cream
- In a cold bowl, whip heavy cream, powdered sugar, vanilla, and matcha until soft peaks form. Chill until ready to use.
4. Assemble the Cake
- Lay one crêpe on a serving plate. Spread a thin layer of cream on top. Repeat with all crêpes, finishing with a crêpe on top.
- Chill the cake for at least 2 hours to set.
5. Serve
- Dust with matcha or powdered sugar. Slice thin and serve cold.
💡 Tips for Success
- Use a sifter when adding matcha to avoid clumps in the batter or cream.
- Let crêpes cool before stacking—warm crêpes will melt the cream.
- Chill before slicing to get clean, gorgeous layers.
🍽️ Serving Suggestions & Pairings
Enjoy this cake with:
- A pot of hot green tea or jasmine tea
- A side of Edible Cookie Dough for a contrasting texture
- Make it part of a dessert spread alongside Chocolate Chip Cookie Dough Brownie Bombs or No-Bake Oreo Cream Pie
🧊 Storage & Leftovers
- Fridge: Keep in the refrigerator, covered, for up to 3 days.
- Make ahead: Assemble the day before serving to let the flavors meld and the cream set.
🍰 More Elegant Sweets You’ll Love
- Grasshopper Pie – minty, creamy, no-bake goodness
- Easy Coconut Macaroons – crispy, chewy, naturally sweet
- No-Bake Oreo Cream Pie – great for contrast to the matcha
Final Thoughts
This Matcha Mille Crêpe Cake is not only a feast for the eyes but a delicate, flavor-forward dessert that balances indulgence and freshness. It’s a showstopper that’s secretly easy to make, no oven required.
Tried it? Tag us and share your layers! And don’t forget to follow for more stunning no-bake dessert ideas. 🍵🎂💚
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