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Easy Matcha Cake featuring layers of Japanese green tea sponge with creamy frosting.

Easy Matcha Cake

A delightful and visually appealing Japanese layered cake made from thin crepes and a lightly sweetened matcha cream filling, perfect for special occasions or a cozy tea time.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Asian, Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crepes
  • 1 cup All purpose flour
  • 3 large Eggs
  • 1 cup Milk Plus a splash of water if the batter feels thick
  • 2 tbsp Melted butter
  • 2 tbsp Sugar
  • 2 tbsp Matcha powder Use culinary grade matcha
For the cream filling
  • 1 cup Heavy cream for whipping Make sure it’s cold
  • 2 tbsp Powdered sugar For the cream
  • 1 tsp Vanilla extract
  • 1 pinch Salt

Method
 

Crepe Preparation
  1. Whisk the crepe batter until smooth, then let it rest for 20 to 30 minutes.
  2. Cook thin crepes in a lightly buttered nonstick pan over low to medium heat until set, then cool them completely.
Cream Preparation
  1. Whip the cold heavy cream with powdered sugar until it holds soft peaks.
Assembly
  1. Stack each crepe with a thin layer of cream in between.
  2. Chill the cake in the refrigerator for at least 4 hours before slicing to allow it to set.

Notes

This cake is better after a good chill, making it a great make-ahead dessert. Wrap tightly when storing to protect against fridge odors.