Twisted mochi cake

Published Mar 31, 2022 01:00 p.m. ET
iStock / IslandLeigh

If you’re looking for an uplifting dessert that’s thick, rich, and won’t weigh you down, then you’ve come to just the right place. This light, gelatinous dish is perfect for everyday desserts or those most special occasions.

What is mochi cake?

This homemade mochi cake is gooey, gooey, and jiggly the whole way through. With a thick texture more akin to pudding, this sweet rice flour tradition is entirely gluten-free, and it’s a versatile version of Hawaiian butter mochi. There’s no icing, but still somehow more than enough sweetness to go around. It’s absolutely amazing and a breeze to make.

Mochi cake recipe

This dressed-up elevated version of Hawaiian butter mochi is covered in a thin crunchy layer of shredded coconut and it tantalizes the senses in every way. What is perhaps the best part about this infused treat is that all you need is the simplicity of cannabutter, which is really easy to make, even if you don’t already have some on hand.

Preparation time: 10 minutes

Cooking time: 55 minutes

Calories: 257

Servings: 12


  • 2 large eggs
  • 2 cups sweet rice flour
  • 1 2/3 cups half and half
  • 1 ½ cups granulated sugar
  • ¼ cup shredded coconut
  • 3 tablespoons cocoa powder
  • 6 tablespoons cannabutter
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt


  • 9-inch round cake pan
  • Large mixing bowls
  • Whisk


  1. Preheat the oven to 350°F.

  2. Generously grease the cake pan.

  3. Sprinkle a few pinches of icing sugar over the top of the greasy coating.

  4. Add the ½ cup of sugar and cannabutter to a large mixing bowl, and then whisk them together until smooth.

  5. Slowly add the half and half, eggs, vanilla extract, and salt to the mixture, stirring vigorously as you go until all of the ingredients are added and no lumps remain.

  6. In a separate bowl, whisk the flour, baking powder, and cinnamon together
    before adding these dry ingredients to the egg mixture.

  7. Stir the cake batter until all of the lumps are gone and you’re left with a smooth and creamy finish.

  8. Pour the batter into the pan, tapping it on the edge of a table or countertop several times to remove any air bubbles.

  9. Sprinkle a generous layer of shredded coconut onto the exposed portion of the batter.

  10. Bake the mochi cake in the oven for 55 minutes or until the middle of the dessert springs right back up after applying a small amount of pressure.

  11. Remove the cake from the oven and flip it upside down onto a cooling rack, which should be enough to pop it right out.

  12. Leave the cake to cool for at least 30 minutes before slicing and serving or storing.

Serving & storage

Mochi cake is the perfect solution if you’re looking for a dessert that can be made well in advance of a big feast or small gathering. In an airtight container at room temperature, homemade mochi cake will stay soft and fresh for up to 5 days. Alternatively, since there is no icing involved, this treat may be frozen either whole or in individual servings for elevated snacks that are ready to be reheated and enjoyed when you need them the most.

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