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Twenty-Layer Matcha Crêpe Cake

By • Updated September 2026
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This twenty-layer matcha crêpe cake – sometimes called a mille crêpe – is one of the most elegant ways to showcase premium matcha powder. Each gossamer-thin crêpe is stacked with vanilla-scented mascarpone cream, building into a tall, striped showstopper that slices beautifully and tastes of gentle bitterness balanced by silky sweetness. The secret? A good crêpe pan that spreads batter paper-thin and releases each disc without tearing.

You'll whisk culinary-grade matcha into a classic crêpe batter, cook twenty delicate rounds, then layer them with whipped mascarpone cream. It takes patience but very little skill – and the payoff is a cake that looks like you trained in Paris. Serve chilled, dusted with a final whisper of matcha, and watch jaws drop.

Twenty-Layer Matcha Crêpe Cake
Prep Time45 mins
Cook Time60 mins
ServingsServes 10–12
DifficultyMedium

Ingredients

  • For the matcha crêpes:
  • 200 g plain flour
  • 3 tbsp matcha powder (culinary grade)
  • 4 large eggs
  • 500 ml whole milk
  • 50 g caster sugar
  • 40 g unsalted butter, melted, plus extra for the pan
  • 1 tsp vanilla extract
  • For the mascarpone cream:
  • 500 g mascarpone
  • 300 ml double cream
  • 80 g icing sugar
  • 2 tsp vanilla extract
  • To finish: extra matcha powder for dusting
Nutrition per serving:
Calories: 385
Fat: 26g
Sugar: 18g
Protein: 8g

Instructions

1
Make the batter: Sift the flour and matcha powder into a large bowl. In a separate jug, whisk together the eggs, milk, sugar, melted butter and vanilla. Gradually pour the wet ingredients into the flour, whisking until you have a smooth, lump-free batter. Cover and refrigerate for 30 minutes to rest; this helps the crêpes stay tender.
2
Cook the crêpes: Heat your crêpe pan over medium heat and brush lightly with melted butter. Pour in about 60 ml (4 tablespoons) of batter, tilting and swirling the pan immediately so the batter spreads into a thin, even circle. Cook for 1–1½ minutes until the edges lift and the underside is pale golden, then flip and cook the second side for 30 seconds. Slide onto a plate. Repeat with the remaining batter, stacking crêpes on top of one another and re-buttering the pan every few rounds. You should end up with 20–22 crêpes; let them cool completely.
3
Whip the filling: In a large bowl, beat the mascarpone, double cream, icing sugar and vanilla with an electric whisk until the mixture holds soft peaks – thick enough to spread but still creamy. Don't overbeat or it may split.
4
Assemble: Place one crêpe on a cake stand or flat serving plate. Spread 2–3 tablespoons of mascarpone cream evenly over the top, leaving a tiny border. Lay the next crêpe on top and repeat, stacking all the crêpes with cream between each layer. The final crêpe should sit on top bare, or you can add a thin layer of cream if you prefer. Press down gently as you go to ensure the layers bond.
5
Chill and dust: Cover the assembled cake loosely with cling film and refrigerate for at least 2 hours (or overnight) so the layers meld and the cake firms up. Just before serving, dust the top lightly with extra matcha powder through a fine sieve. Slice with a sharp knife, wiping the blade between cuts for clean, striped wedges.

🫖 Equipment You'll Need

A proper crêpe pan – wide, shallow, with low sloping sides and even heat distribution – is the key to paper-thin, uniform crêpes that don't stick or tear. The low rim lets you tilt and swirl batter quickly, and a smooth non-stick or well-seasoned surface means you can flip confidently. For a twenty-layer cake, consistency matters: every disc should be the same size and thickness, and a good crêpe pan delivers that every time.

See our crepe pan picks →

Expert Tip: Keep Crêpes Uniform

Use a small ladle or measure exactly 60 ml of batter per crêpe. This ensures every layer is the same diameter and thickness, so your finished cake slices beautifully with even stripes. Stack finished crêpes on a plate as you go – they won't stick to each other.

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