Bite into a savory treat: Mochi Cake Recipe

Hey there, fellow baking enthusiasts! Today, I invite you to embark on a culinary journey with me as we explore the exciting world of mochi cakes. And what better way to begin our adventure than with this delicious recipe for Carol’s Mochi Cake!

Mochi cake, also known as butter mochi or Hawaiian butter mochi, is a unique dessert that originates from Hawaii. It is made using sweet rice or glutinous rice flour, which gives it a chewy and slightly sticky texture. The addition of butter and coconut milk infuses the cake with rich flavors and a delicate sweetness that will leave you wanting more.

This recipe for Carol’s Mochi Cake is a classic rendition of this beloved Hawaiian dessert. It is easy to make and can be enjoyed by anyone – whether you’re gluten-free or dairy-free. This mochi cake embodies the perfect balance of both softness and chewiness, making for an unforgettable treat that’s perfect for any occasion.

So grab your apron and let’s get baking! This recipe promises to be a delightful addition to your dessert repertoire, bringing a taste of Hawaii into your home with every delicious bite.

Why You’ll Love This Recipe

Carol's Mochi Cake
Carol’s Mochi Cake

If you’re looking for a dessert recipe that’s unique, decadent, and absolutely drool-worthy, Carol’s Mochi Cake Recipe is just what you need. This Hawaiian butter mochi cake combines the sweet and chewy texture of mochi with the buttery richness of a cake, for a flavor experience that will make your taste buds sing.

One of the best things about this recipe is that it’s versatile. You can serve it at a fancy dinner party or as a casual snack. The cake is gluten-free and dairy-free if you use coconut milk instead of regular milk, so it’s a great choice for anyone who has dietary restrictions. Plus, with 150 delicious recipes to choose from, there’s sure to be a version of Carol’s Mochi Cake Recipe that fits your tastes.

This recipe is also incredibly easy to make. All you need are some simple ingredients like rice flour, baking powder, eggs, sugar, and butter. You mix everything together in a bowl, then pour it into a baking dish and let it bake in the oven. That’s it! No fancy techniques or equipment required. Even if you’re not an experienced baker, you can still make this delicious cake.

But perhaps the best reason to love this recipe is the taste itself. The combination of sweet rice flour with butter and sugar creates a buttery-sweet flavor that’s hard to resist. It’s like a cross between a cake and a cookie in texture, with just the right amount of chewiness. Add in some vanilla for extra flavor or experiment with different variations like chocolate pumpkin mochi or peach mochi.

Whether you’re looking for an impressive birthday cake or just something sweet to snack on throughout the week, Carol’s Mochi Cake Recipe is an excellent choice. With its unique flavor and easy preparation method, you won’t be disappointed. Try it out today!

Ingredient List

 A slice of heaven in every bite!
A slice of heaven in every bite!

Before diving into the recipe steps, it’s important to gather all the necessary ingredients for this delicious butter mochi cake. Don’t worry if you’ve never cooked with some of these ingredients before, because they are easy to find and work with. Here is everything you will need:

Dry Ingredients

  • 3 cups of Mochiko flour (sweet rice flour)
  • 4 cups of granulated sugar
  • 1 1/2 teaspoons of baking powder

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter, melted
  • 4 eggs, whisked
  • 2 teaspoons of vanilla extract
  • 1 can of coconut milk
  • 1 medium sweet potato, peeled and grated (optional)

Make sure to double-check that you have all the ingredients on hand before getting started with the recipe. Missing an ingredient can cause unwanted stress during the baking process. Additionally, take note that you can easily customize this recipe by adding other flavorings like peanut butter, passion fruit, or matcha depending on your preference.

The Recipe How-To

 Soft, chewy, and deliciously addictive.
Soft, chewy, and deliciously addictive.

Now that we have introduced you to “Carol’s Mochi Cake Recipe,” let’s get started on the how-to portion of this article so that you can recreate this delectable cake in the comfort of your own home.

Gather Your Ingredients

Before you start, gather all the ingredients you will need. You can find them in your local grocery store or online. For this recipe, you will need:

  • 3 cups of sweet rice flour or mochiko flour
  • 4 cups of sugar
  • 1 tsp of baking powder
  • 1/2 cup of unsalted butter melted (plus extra for greasing the pan)
  • 4 eggs
  • 2 tsp of vanilla extract
  • 2 cups of milk
  • 1 can (13 oz) coconut milk

Note: If you want to make this recipe dairy-free, you can use coconut butter instead of unsalted butter and almond milk or another non-dairy milk.

Preheat Your Oven

Preheat your oven to 350°F. Grease a 9×13 inch baking dish with unsalted butter, then set it aside.

Mix Your Ingredients

In a large bowl, mix together the sweet rice flour, sugar and baking powder. In another bowl, whisk together the melted butter, eggs, vanilla extract, milk and coconut milk until smooth.

Add the wet ingredients into the dry ingredients and mix until everything is well combined.

Bake Your Cake

Pour the batter into the greased baking dish and bake for 1 hour or until the top is golden brown and a toothpick inserted into the center comes out clean.

Once done remove from oven and let cool before slicing into desired pieces. Enjoy your homemade butter mochi cake that could rival any hawaiian bakery!

Now that was easy wasn’t it? Make sure to try out other variations including chocolate pumpkin mochi and blonde joyce carol oates says marilyn monroe movie exhausting indiewire next!

Substitutions and Variations

 This cake's texture is out of this world.
This cake’s texture is out of this world.

Just because you may not have all the ingredients on hand, doesn’t mean you can’t enjoy this delicious Carol’s Mochi Cake Recipe. There are several substitutions and variations you can try to make this recipe more accessible for your dietary needs or personal preferences.

First, let’s talk about gluten-free and dairy-free alternatives. If you or a loved one has an allergy or intolerance to either, you’re in luck because this recipe can be easily modified. Simply use sweet rice flour, also known as glutinous rice flour, instead of all-purpose flour. Additionally, substitute unsweetened coconut milk for regular milk and use coconut butter in place of unsalted butter.

For more flavor variations, try adding fruits such as passion fruit or peach to the batter. You could also make a chocolate peanut butter mochi cake by swapping out some of the sugar for cocoa powder or by adding creamy peanut butter. Another option is to mix in some matcha powder for a delightful green tea taste or topping it with sesame seeds.

If you’re feeling extra adventurous and want to take things up a notch, experiment with combining different extracts and seasonings to customize the recipe further to your taste buds preferences. Try using almond extract instead of vanilla, cumin mixed with Italian seasoning for an extra kick.

And if gluten-free and dairy-free substitutions feel tough, there’s always a cake mix alternative. You can easily find cake mixes specializing in glutinous rice flour with Mediterranean flavor combinations that are perfect for bringing in variety.

Remember: cooking should be fun and creative! Don’t be afraid to modify the recipe and make it yours.

Serving and Pairing

 Just the right amount of sweet and savory.
Just the right amount of sweet and savory.

Carol’s Mochi Cake Recipe is a delightful dessert that can be served either warm or chilled. The cake can stand on its own, but I recommend pairing it with your favorite scoop of ice cream or whipped cream to elevate the flavor experience.

This butter mochi cake goes perfectly with vanilla ice cream, giving it a dreamy and creamy quality. For those who prefer dairy-free options, pairing this cake with coconut milk ice cream works just as well.

If you want to take it up a notch, try making this recipe into a birthday cake. That’s right; we said it! Adding simple frosting and candles make for an excellent cake for a friend’s party or celebration. But, instead of the traditional buttercream, use coconut butter or peanut butter for added texture and tropical flavors that perfectly complement the gluten-free mochi base.

To make a healthier version of Carol’s Mochi Cake Recipe, eat it solo as a snack or pair it with fresh fruit like sliced peaches or passion fruit. These sweet yet tart fruits balance out the decadently sweet flavors of the mochi.

Serving sizes vary depending on one’s appetite, but I suggest cutting up smaller portions to ensure no one misses out on trying this fantastic dessert. My personal favorite is two small slices that are moist, chewy, and light.

Once the cake is sliced up and plated accordingly, pair it with coffee for brunch or Matcha tea for color coordination and additional Asian inspiration. Whatever your pairing preference may be – you can’t go wrong with Carol’s Mochi Cake Recipe.

Make-Ahead, Storing and Reheating

 A perfect dessert for any occasion.
A perfect dessert for any occasion.

Making the Carol’s Mochi Cake ahead of time is a great way to reduce stress and save time when preparing for your next event. My favorite way to make this cake recipe in advance is by storing it in the refrigerator, as it keeps well and only gets better with time.

To store, place the cooked mochi cake in an airtight container and keep refrigerated for 3-4 days. If you want to make it even further ahead of time, you can freeze it for up to two weeks. For best results, I recommend wrapping individual slices in plastic wrap and then placing them in a plastic bag before freezing.

When it comes to reheating the cake, some people choose to microwave or bake it in the oven. However, I highly recommend steaming it instead. To do this, place a single slice of mochi cake on a dish covered with plastic wrap and steam for about 1-2 minutes until heated through. This method will help to retain the chewy texture and preserve the flavor.

If you’re looking to add some variety to this recipe, try experimenting with different toppings and fillings such as sweet potato, peach, passion fruit or peanut butter. You can also try out vegan mochi by substituting coconut milk for regular milk or using gluten-free flour like glutinous rice flour.

No matter how you choose to store or reheat this delicious cake recipe, be sure not to overdo heating as it can become tough and dry if left for too long. So keep a watchful eye on your mochi cake while reheating and enjoy this wonderful dessert with your loved ones!

Tips for Perfect Results

 You won't be able to resist a second slice.
You won’t be able to resist a second slice.

Making the perfect mochi cake can take some practice, but with the right tips and tricks, anyone can create a delicious butter mochi that will satisfy everyone’s sweet tooth. In this section, I will share my favorite tips to make sure your Carol’s Mochi Cake Recipe becomes an instant hit.

1. Use Sweet Rice Flour (Mochiko Flour)

The secret to making a tender mochi cake is using 100% sweet rice flour (mochiko flour). Mochiko flour gives the cake its signature chewy texture that makes this dessert so irresistible. You can find it in most Asian grocery stores or online.

2. Don’t Overmix the Batter

When making any cake or pastry, overmixing the batter can result in tough and dry baked goods. And it’s no different with mochi cakes. Mix just enough to incorporate all ingredients and no more.

3. Let Your Batter Sit

Aging your mochi cake batter for a few hours before baking will lead to better results. Letting the batter sit for at least an hour before baking will give it time to hydrate fully and produce a smoother texture.

4. Be Careful With Substitutes

Substituting ingredients like sugar, butter or flour can significantly impact the final product of your mochi cake recipe. If possible, try to stick to the exact measurements and avoid substitutes unless you are confident in your ability to make adjustments.

5. Use Room Temperature Ingredients

Using room temperature ingredients (like eggs, milk, and butter) is one of the easiest ways to make sure your mochi cake has consistent results throughout. Room temperature eggs help bind the batter together more effectively, while room-temperature butter mixes easily into the batter for a smooth texture.

6. Grease Your Pan

Because mochi cakes are inherently sticky and dense, make sure you use enough butter or cooking spray on your baking pan before pouring in the batter. You don’t want your carefully crafted mochi cake sticking to the sides.

With these tips in mind, you are now ready to make perfect Carol’s Mochi Cake Recipe at home every time! Experiment with different toppings and flavors, following these insider secrets above – one bite and you’ll understand why it’s so popular throughout Hawaii (and beyond!).

Bottom Line


In conclusion, this Carol’s Mochi Cake Recipe is a must-try for all dessert lovers out there. With its gluten-free and dairy-free options, anyone can indulge in this delectable treat. The combination of the tender texture of mochi with the sweetness of butter and sugar creates a cake that is unforgettable.

Moreover, you can easily adapt this recipe to your liking by adding your favorite ingredients such as chocolate chips or fruits like passion fruit, peach or sesame. You can also experiment with different variations like vegan mochi or peanut butter butter mochi.

Don’t be afraid to get creative with the Carol Mochi Cake Recipe. It can be a perfect birthday cake alternative that will liven up any celebration! Believe me, you won’t regret trying it! So go ahead and give it a try; 150 delicious recipes are waiting for you to discover them!

Carol's Mochi Cake

Carol’s Mochi Cake Recipe

This is a sweet dessert. It uses sweet rice flour or mochiko. Although it is baked like a cake it's texture is sweet and sticky.
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Course: Dessert
Cuisine: Hawaiian
Keyword: < 4 Hours, Dessert, Free Of..., Healthy
Prep Time: 15 minutes
Cook Time: 1 hour
Calories: 533.2kcal


  • 3 cups sugar
  • 1/2 cup unsalted butter
  • 4 cups milk
  • 4 eggs, beaten
  • 4 cups sweet rice flour (mochiko)
  • 3 teaspoons baking powder
  • 2 teaspoons vanilla


  • Cream together 3 cups sugar and 1/2 cup butter.
  • Blend in the remaining ingredients.
  • Pour into greased 9"x13" pan. Bake in 350 degree oven for one hour. Cool.
  • Cut into squares with a plastic knife.

Your Own Notes


Serving: 212g | Calories: 533.2kcal | Carbohydrates: 96.5g | Protein: 8g | Fat: 13.1g | Saturated Fat: 7.4g | Cholesterol: 102.2mg | Sodium: 155.1mg | Fiber: 1.3g | Sugar: 50.2g

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