Description
Mochi Donut Cake is where chewy Japanese mochi meets the nostalgic sweetness of classic American donuts—and it’s pure magic. I first made this after scrolling past dozens of videos on TikTok and finally gave in to the hype. One bite in, and I was hooked: bouncy, tender, and finished with a glossy glaze, it’s everything I never knew I needed in a dessert.
Ingredients
Scale
*(Makes one 6-inch cake or 6 individual mini donut cakes)*
For the Mochi Cake Base:
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- 1½ cups (180g) glutinous rice flour (must be glutinous for the right texture)
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- ½ cup (100g) granulated sugar
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- 1 teaspoon baking powder
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- 1 cup (240ml) milk (dairy or plant-based)
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- 1 large egg
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- 2 tablespoons melted butter (or coconut oil for a dairy-free option)
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- 1 teaspoon vanilla extract
For the Glaze:
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- 1 cup (120g) powdered sugar
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- 2–3 tablespoons milk (adjust for desired consistency)
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- Optional flavor additions:
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- 1 teaspoon matcha powder (for green tea glaze)
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- 1 tablespoon cocoa powder (for chocolate glaze)
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- 1 teaspoon strawberry extract (for pink glaze)
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- Optional flavor additions:
Recommended Toppings:
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- Rainbow sprinkles
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- Crushed pistachios or almonds
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- Shredded coconut
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- Mini mochi pieces
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- Edible flowers
Instructions
1. Preparing the Mochi Batter
- Dry Ingredients: In a mixing bowl, whisk together the glutinous rice flour, sugar, and baking powder until well combined.
- Wet Ingredients: In a separate bowl, beat the egg lightly, then add the milk, melted butter, and vanilla extract. Mix until smooth.
- Combine: Gradually pour the wet ingredients into the dry ingredients, stirring continuously to avoid lumps. The batter should resemble a thick pancake batter—smooth but slightly sticky.
2. Baking the Mochi Donut Cake
- Prepare the Pan: Grease a 6-inch round cake pan or a donut-shaped mold with butter or non-stick spray. For individual servings, use a muffin tin.
- Pour the Batter: Transfer the batter into the prepared pan, smoothing the top with a spatula.
- Bake: Place in a preheated oven at 350°F (175°C) for 30-35 minutes. The cake is done when the top turns golden and springs back when lightly pressed.
- Cool: Allow the cake to cool completely before glazing to prevent melting.
3. Making the Glaze
- Basic Glaze: Sift powdered sugar into a bowl to remove lumps. Gradually add milk, one tablespoon at a time, until the glaze reaches a smooth, slightly thick consistency.
- Flavor Variations:
- Matcha Glaze: Mix 1 teaspoon matcha powder with 1 tablespoon hot water, then blend into the glaze.
- Chocolate Glaze: Add 1 tablespoon cocoa powder and a splash of milk.
- Strawberry Glaze: Stir in 1 teaspoon strawberry extract and a drop of pink food coloring (optional).
4. Decorating the Cake
- Glazing: Dip the cooled cake into the glaze or drizzle it over the top using a spoon.
- Adding Toppings: Immediately sprinkle with your chosen toppings before the glaze sets.
- Serving: Slice and serve fresh for the best texture.
- Category: Cake
- Method: Oven
- Cuisine: Japanese