Description
This Matcha Crepe Cake is a delicate and visually stunning dessert featuring layers of thin, tender matcha-flavored crepes alternated with light and fluffy matcha whipped cream. The cake is chilled for several hours to allow the flavors to meld and the texture to set perfectly, then dusted with matcha powder for a refined finish. Perfect for special occasions or a sophisticated treat, this cake combines the subtle bitterness of matcha with the creamy sweetness of whipped cream in every bite.
Ingredients
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
- 1/2 teaspoon matcha powder (for dusting on top)
Instructions
- Whisk the eggs and sugar: In a large mixing bowl, whisk together the eggs and granulated sugar until fully combined.
- Add dry ingredients: Add the cake flour and matcha powder to the egg mixture and whisk until it forms a thick batter.
- Incorporate liquids: Gradually add the melted butter, milk, and vanilla extract. Start with about one-third of the liquid if the batter is very thick, whisk to loosen, then add the rest until you achieve a thin, watery consistency.
- Sieve the batter: Pour the batter through a fine mesh sieve into another bowl to remove lumps. Cover and chill the batter in the refrigerator for 1 hour to thicken.
- Cook crepes: Heat a 10-inch frying pan over medium heat. Using a ladle or ¼ cup measuring cup, pour batter into the center of the pan and immediately swirl to spread thinly and evenly. Cook each crepe for 2 to 2.5 minutes until edges barely brown. Use a spatula to gently lift and flip the crepe if desired, then transfer cooked crepe to parchment paper. Repeat until you have about 16 crepes.
- Prepare matcha whipped cream: In a large bowl, sift the powdered sugar and matcha powder to break up clumps. Add about one-quarter of the whipping cream and whisk to dissolve the matcha powder thoroughly. Add remaining cream and whisk vigorously until soft peaks form.
- Assemble the crepe cake: On a cake turntable or flat surface, place a cake board and lay down the first crepe. Using a 4-tablespoon scoop, dollop whipped cream on top and spread evenly with an offset spatula, leaving a thin border around the edges. Place another crepe on top and repeat layers until all crepes and cream are used.
- Chill the cake: Cover the assembled crepe cake and refrigerate for at least 4 hours to allow the whipped cream to set firmly.
- Decorate before serving: Dust the top of the cake lightly with matcha powder using a fine mesh sieve. Transfer any leftover whipped cream to a piping bag fitted with an open star tip and pipe decorative dollops on top. Optionally garnish with fresh strawberries, ribbon bows, or other decorations. Slice carefully with a sharp knife to serve.
Notes
- Use high-quality matcha powder (ceremonial grade preferred) for best flavor and vibrant color.
- Allow the batter to chill for at least 1 hour to improve the texture and spreadability of the crepes.
- Cook crepes on medium heat to prevent burning and ensure even cooking.
- Make sure the whipped cream reaches soft peaks, not stiff, for a light texture.
- The cake needs a minimum 4-hour chill time to set properly; overnight chilling will improve flavor melding and firmness.
- For a dairy-free version, substitute whipping cream with coconut cream and butter with a plant-based alternative.
- Dust matcha powder just before serving to maintain its bright green color.
- Prep Time: 1 hour 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Japanese
