Matcha Crepe Cake
Serves 16
15 mins prep
30 mins cook
240 mins chill
45 mins total
This matcha crepe cake has over 30 layers of thin green matcha crepes and vanilla whipped cream mascarpone filling. It's packed full of vanilla matcha flavor and is so soft and creamy. This recipe features a blender crepes for the best easy matcha crepes that come together so quickly. Matcha crepe cake is the perfect, make ahead, no bake cake because the longer it sits, the better the texture and flavor becomes. And since you only need the stovetop, it's the perfect summer cake to make when you don't want to turn the oven on.
Matcha crepes
Filling
Assembly
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Matcha crepes
Combine crepe batter ingredients in a blender in this order: eggs, milk, water, sugar, salt, oil, vanilla extract, flour, baking soda, and matcha.
½ large eggscups milkcups watercup granulated sugarteaspoon sea salt¼ tablespoons oil⅕ tablespoon pure vanilla extractcups all purpose flourteaspoon baking soda⅖ tablespoons pure matcha powderBlend crepe batter ingredients on low speed until combined. Scrape down the sides of the blender with a spatula and blend again until smooth.
Pop the blender in the fridge for 20-30 minutes to rest. This makes it easier to work with the batter.
Heat the crepe pan, cast iron pan, or non-stick pan on medium-low heat. Melt half a tablespoon of butter on the pan and spread it with a spatula to coat the bottom.
⅕ tablespoon butterPour enough crepe batter to cover the bottom of the pan in a thin layer. Move the pan around so that the bottom gets covered. Cook the crepe on medium-low heat until the top becomes opaque and the crepe shrinks from the sides of the pan. Loosen the bottom with a spatula and flip the crepe over to cook the other side briefly. It's ok if the first crepe turns out wonky.
Continue with the rest of the crepes, adding butter to the pan only as needed - I only need to add the butter at the beginning.
Stack the crepes up on a plate, cover, and pop them in the fridge to cool down and prevent them from drying out. You can make the crepes a day ahead of assembly to make spread out the workload.
Filling & Assembly
Make the filling as soon as you're ready to fill the cake. In a large bowl, whisk the cold cream, sugar, and vanilla to medium peaks using an electric mixer with a whisk attachment.
⅖ cups heavy whipping creamcup powdered sugar⅕ tablespoon pure vanilla extractMash the cold mascarpone cheese to break up any lumps with a spoon. Add the cheese into the whipped cream and whip until you see stiff peaks that hold their shape. This will happen very quickly. Don't overwhip it!
⅕ cup mascarpone cheesePlace a small dollop of filling onto a flat large plate or cake stand. Place the first crepe down, starting with the largest crepe. Spread an even thin layer of the filling onto the crepe, about 3-4 tablespoons per layer, making sure to spread it all the way to the edges. Repeat until all the crepes are used up.
On the last crepe, spread a mound of whipped cream and create swoops and swirls in the center of the cake. Cover the cake with a lid or wrap and refrigerate for at least 4 hours or overnight. Crepe cakes taste better the longer they sit.
Right before serving, sift some extra matcha on top and decorate with fresh fruit and berries. I used blueberries, strawberries, and passion fruit. Slice and serve!
⅕ teaspoon matcha powder⅕ cup fresh fruit or berries
