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Make this amazing feuilletine crunch matcha dream cake! Soft and moist matcha cake, rich matcha pastry cream, and crunchy layers make this an irresistible dessert.
What is a dream cake?
Suppose you’ve been on social media lately. In that case, you’ve probably seen the Chocolate Dream Cake with Feuilletine that went viral across Southeast Asia. The Chocolate Dream Cake trend is said to have started in the Philippines around 2018, popularized by a small home bakery called Le Sucre Lab in Manila. They made a signature Chocolate Dream Cake sold in a tin can — a rich, layered dessert with moist chocolate cake, rich chocolate custard, and a chocolate crack layer. As the cake gained popularity, bakers across Malaysia started creating a variation using feuilletine for the “crack/crunch” layer, all keeping that signature name because of the dreamy, spoonable layers.
What is Feuilletine?
Feuilletine (pronounced foy-tee-ne) are thin, crispy flakes made from sweet tuile batter that’s baked, cooled, and crumbled into delicate shards. Traditionally, it’s used in pastries and layered desserts to add a crunchy texture — often mixed with melted chocolate or praline paste.
If you’ve never made feuilletine before, don’t worry. It’s surprisingly simple to make at home — you just need to spread the batter thinly and bake it until golden. But if you want a shortcut, I’ve got you covered in the Ingredients and Substitutions section below.
So, here’s my matcha version of that dreamy dessert — the Feuilletine Crunch Matcha Dream Cake
It looks like a fancy layered cake, but trust me, it’s not difficult to make if you plan. There are three components:
1. Matcha sponge cake
2. Matcha pastry cream
3. White chocolate matcha feuilletine layer
I like to prepare the pastry cream, cake, and homemade feuilletine a day in advance for assembly. That way, I don’t feel rushed — and since this cake is best served cold, it’s perfect to make ahead!
Why You’ll Like This Recipe
- It’s a matcha lover’s dream come true – creamy, earthy, and lightly sweet without being heavy.
- Crispy + creamy + soft layers – the contrast of textures makes each bite irresistible.
- Make-ahead friendly – everything can be prepped the day before, so you can chill (literally).
- Feuilletine magic – that ultra-crispy layer adds the perfect crunch and elevates the cake.
- Easier than it looks – each step is straightforward, and the result looks like it came from a pastry shop.
Ingredients and Substitutions
- Whole milk – forms the base for the pastry cream.
- Cornstarch – helps thicken the cream smoothly without eggs curdling.
- Sugar – adds sweetness and balances the earthy matcha flavor.
- Matcha powder – use good quality culinary-grade matcha for a vibrant green color and clean flavor.
- Egg yolks – give richness to the pastry cream (save the whites for the feuilletine).
- Vanilla extract – rounds out the flavor of both the pastry cream and feuilletine.
- Unsalted butter – adds flavor and creaminess to the pastry cream and feuilletine batter.
- Granulated sugar – for the feuilletine’s delicate crispness.
- Egg whites – give feuilletine its lacy, light structure.
- Salt – just a pinch to balance sweetness.
- Baking soda – adds a slight lift and crispness to the feuilletine.
- All-purpose flour – the base of both the cake and feuilletine.
- White chocolate bar – melts to coat the feuilletine for that irresistible crunch.
- Oil (neutral) – helps keep the white chocolate smooth when melted.
- Sugar (for the cake) – keeps the cake soft and lightly sweet.
- Vegetable or neutral oil – makes the cake moist.
- Egg – binds the cake together.
- Sour cream or whole-milk Greek yogurt – adds tanginess and tenderness; use full-fat for best texture.
- Whole milk – for moisture and a softer crumb.
- Baking powder and baking soda – for lift and softness.
- Salt – enhances the overall flavor.
- Heavy cream – brushed on the cake to keep it moist before layering.
- Cornflakes (substitution) – if you don’t want to make feuilletine from scratch, use crushed cornflakes instead. Mix them with melted white chocolate for a quick and easy crunchy topping!
Tips for Success
- Use good-quality matcha.
The flavor and color of your cake and cream depend heavily on the matcha you use. Go for a culinary-grade matcha that’s vibrant green and not dull or brownish. - Spread the feuilletine batter thinly and evenly.
The key to that ultra-crispy texture is a paper-thin layer. If the center is too thick, it’ll bake up soft instead of crunchy. - Cool the feuilletine completely before breaking.
It may look soft right out of the oven, but it crisps up as it cools. Don’t rush it or you’ll end up with chewy pieces instead of crisp flakes. - Keep everything chilled.
The pastry cream, cake, and feuilletine layer set beautifully when cold. This also makes the cake easier to assemble. - Don’t skip brushing the cake with cream.
It keeps the cake moist after chilling and helps the pastry cream layer adhere better. - Melt the chocolate gently.
Use a double-boiler setup and don’t let the bowl touch the simmering water. Overheating white chocolate can cause it to seize. - Let the assembled cake chill overnight.
The flavors meld together and the texture improves after resting in the fridge. Plus, it’s easier to scoop and serve the next day!
Make-Ahead Tips
- Matcha pastry cream – You can make this up to 3 days ahead. Store it in the fridge with plastic wrap pressed directly on the surface to prevent a skin from forming. Give it a good stir before using.
- Feuilletine – Make this 1 week ahead and store the flakes in an airtight container at room temperature. Keep them in a cool, dry spot so they stay crisp.
- Matcha cake – Bake the cake 1–2 days ahead. Once completely cooled, wrap it tightly in plastic wrap and store it in the fridge or in the freezer for up to 1 month. Simply thaw at room temperature before using
- White chocolate coating – Melt the white chocolate just before assembling for the best texture. It sets quickly, so you want it freshly made.
- Assemble the cake a day before serving – This cake tastes even better after chilling overnight. The pastry cream firms up, the layers meld beautifully, and the flavor of matcha becomes more pronounced.
Frequently Asked Questions
1. Can I use store-bought feuilletine?
Yes! If you can find it at a baking supply store or online, you can skip the homemade version. Just mix it with melted white chocolate as instructed.
2. What can I use instead of feuilletine?
Crushed cornflakes or wafer cookies work as great substitutes. They won’t be as delicate as true feuilletine, but still give that delicious crunch.
3. Can I make this cake ahead of time?
Absolutely! In fact, it’s best served cold. You can make all three components a day (or two) ahead and assemble the cake the night before serving.
4. How long does this cake keep?
Store it covered in the fridge for up to 4 days. The feuilletine will lose a bit of its crispness over time, but the cake will still taste amazing.
5. Can I freeze the cake?
I don’t recommend freezing this one — the pastry cream and feuilletine lose their texture once thawed. It’s better enjoyed fresh and chilled.
6. Why isn’t my feuilletine crispy?
It might not have been spread thinly enough, or it needed a bit more baking time. Each oven is different, so bake until evenly golden brown.
7. Can I make it less sweet?
Yes — reduce the sugar in the cake and pastry cream slightly, but keep the white chocolate layer as is, since it helps bind the feuilletine.
Storage & Serving Suggestions
- Chill before serving.
This cake tastes best cold — the pastry cream firms up, the flavors meld beautifully, and the feuilletine layer stays crisp. - Store in the fridge.
Keep the cake covered tightly (or in an airtight container) in the refrigerator for up to 4 days. The feuilletine will slowly soften just a bit after the third or fourth day, but the cake will still be delicious. - Do not freeze.
The pastry cream and feuilletine don’t hold up well after freezing and thawing, so it’s best enjoyed fresh. - Serve with a spoon.
This isn’t your typical slice-and-serve cake. Use a spoon to crack into the crunchy top and scoop through all the creamy and soft layers. That’s part of the fun! - Optional topping ideas.
If you want to dress it up a bit before serving, sprinkle some extra matcha powder or white chocolate shavings on top right before serving.
Feuilletine crunch matcha dream cake is everything I love in a dessert — creamy, crunchy, and delicately flavored with matcha’s earthy bitterness balanced by sweet white chocolate. It’s indulgent yet light enough that you’ll find yourself going back for another spoonful (or two). Make it a day ahead, keep it chilled, and get ready to impress anyone lucky enough to try it.
Feulletine Crunch Matcha Dream Cake
Ingredients
For matcha pastry cream:
- 350 g whole milk
- 23 g cornstarch
- 85 g sugar
- 2 tsp matcha powder
- 2 egg yolks save the whites to make feulletine
- ½ tsp vanilla
- 15 g unsalted butter
Easy feulletine:
- 60 g granulated sugar
- 60 g unsalted butter melted and cooled down
- 60 g egg white from 2 large eggs
- ½ tsp vanilla
- ⅛ tsp salt
- ⅛ tsp baking soda
- 60 g all-purpose flour
To mix with feulletine:
- 125 g white chocolate bar chop into smaller pieces
- 1 tsp oil
For matcha cake:
Dry ingredients:
- 130 g all-purpose flour
- 2 tsp matcha powder mixed with 1 tsp hot water
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Wet ingredients:
- 100 g sugar
- 60 g oil
- 50 g egg from 1 large egg
- 120 g sour cream use full-fat or use whole-milk Greek yogurt
- 60 g whole milk
- 1 tsp vanilla
To brush the cake:
- 40 g heavy cream
Instructions
- This cake is best served cold. So I recommend to assemble the cake the day before you plan to serve this cake. Some parts of the recipe can be prepared few days before, which I recommend, so you won't feel overwhelmed
Prepare the matcha pastry cream: (can be prepared a few days before)
- In a saucepan, combine whole milk, cornstarch, sugar, matcha powder, and egg yolks. Whisk until smooth. Put them on the stove over medium-low heat and keep whisking until they start to boil and bubble. Cook until the mixture is thick. Turn off the heat and add the butter and vanilla extract and whisk until the mixture is smooth. Cover with cling wrap, touching the cream directly to avoid skin from forming. Keep it in the fridge or up to 3 days if you make this ahead
Prepare easy feulletine (if you choose to make your own):
- Preheat the oven to 350 F (180 C) for conventional oven. Lower the temperature by 20 F (15 C) if using convection oven.
- Use silicone mat if you have one. It's so much easier to spread the batter thinly. Place the silicone mat on top of an upside-down baking pan (I use a half-sheet pan (18 x 13 inches, because the silicone mat fits perfectly). You will need to bake in two batches to achieve the thin and crispy texture
- Combine melted butter (no longer hot), sugar, egg whites, a pinch of salt, baking soda, and vanilla in a bowl. Whisking until the mixture combines. Add all-purpose flour and whisk until the mixture is smooth. It will be semi-thick but still spreadable in consistency
- Spread half of the batter very thinly on the silicone mat using an offset spatula. Make sure to spread it evenly throughout. Usually the center tends to be thicker, so try to spread it out as evenly as possible so they bake evenly
- Place the baking pan in the middle rack in the oven and bake for 8-10 minutes, rotate the pan halfway through baking. It should be golden brown and even in color. The center part tends to be a bit lighter in color, but that's okay
- The feulletine appears very soft at this point and don't try to remove it from the silicone mat or parchment paper yet. Leave the baking pan on a cooling rack to let it cool down for 15 minutes or so. You will be surprised by how crispy it has become. Gently peel it off from the mat or parchment paper. Break it into large pieces and store it in an air-tight container if it has cooled down completely. They can be stored for about a week or so if a cool dry place
Prepare the matcha cake:
- Preheat the oven to 350°F (180°C). Oil an 8 x 8 inch pan then line an 8×8-inch pan with parchment paper sling.
- Combine matcha powder with hot water to make a thick paste. In a bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk matcha paste, sugar, oil, and egg until combined. Add yogurt, milk, and vanilla; whisk until smooth.
- Add dry ingredients to wet and whisk gently until just combined (don’t overmix).
- Pour into prepared pan, smooth the top, tap the pan on the counter a few times to pop any air bubbles trapped inside the cake. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes, then lift out to a wire rack. Cool completely before assembling the cake
- If the cake has hump, you can cut it off with a serrated knife to make the surface more even
Assembling the cake:
- I put the cake back into the pan. Poke some holes on the surface of the cake using a toothpick or a tip of a small knife. Use a pastry brush to brush heavy cream on top of the cake.
- Get the matcha cream out of the fridge. Use a spatula to fold and mix the cream again to get it back to a smooth consistency if you have made it a few days before. Spread the cream evenly on top of the cake. Offset spatula help to spread it evenly
- Keep the cake chilled in the fridge when you melt chocolate for the feulletine
- Fill up a saucepan with some water. Put chopped up white chocolate and oil in a heat proof bowl set on top of a saucepan. Make sure the bowl is not touching the water. Put this on the stove over medium-low heat and stir until chocolate melts. Remove from the heat and let it cool down a bit
- Place the feulletine in a mixing bowl. Pour the melted white chocolate in and use spatula to mix. The process of mixing will break up the feulletine into smaller pieces. Combine until all feulletine is coated with chocolate
- Get the cake out from the fridge and spoon the feulletine on top of the matcha pastry cream. Use a rubber spatula or the back of the spoon to help you spread out the feulletine mixture evenly across the cake
- Put the cake back into the fridge for at least 1 hour or overnight to let the feulletine layer set and harden
When ready to serve:
- This is not meant to be a "neat" cake you can cut with a knife. Use a spoon to crack and break the feulletine layer and scoop out some servings onto a serving plate. You will have all three layer, the matcha cake, the cream, and the crunchy feulletine layer. You are not dreaming! It's a dream cake you can really eat!
