Pin It I pulled this cake out of the oven on a rainy Thursday, and the whole kitchen smelled like warm peanut butter and toasted sugar. My neighbor knocked on the door an hour later asking what I was baking. The texture caught me off guard at first—chewy like mochi, but soft enough to cut with a fork. It wasn't quite cake, wasn't quite custard, and that's exactly why I kept going back for another piece.
I brought this to a potluck once, sliced into neat squares and stacked in a glass dish. A friend who grew up eating butter mochi in Hawaii said it reminded her of home, but with a twist she hadn't tried before. Someone else thought it was brownies until they took a bite. I watched the pan empty in twenty minutes, and I realized I hadn't saved a piece for myself.
Ingredients
- Sweet rice flour: This is mochiko, the flour that gives the cake its signature chew—regular rice flour won't work here.
- Granulated sugar: It balances the richness of the peanut butter and helps create that golden, slightly crisp top layer.
- Baking powder: Just a little lift without making it fluffy—mochi cake should stay dense and tender.
- Salt: A small amount sharpens the sweetness and brings out the roasted peanut flavor.
- Whole milk: Adds creaminess and body to the batter, making every bite feel indulgent.
- Coconut milk: Use full-fat for the best texture—it adds subtle tropical richness that pairs beautifully with peanut butter.
- Eggs: They bind everything together and give the cake structure without making it cakey.
- Creamy peanut butter: The star ingredient—use a good quality brand that's smooth and not too oily.
- Unsalted butter: Melted and whisked in, it adds richness and helps the edges turn golden.
- Vanilla extract: A quiet background note that rounds out the flavors.
Instructions
- Prep the pan:
- Preheat your oven to 350°F and grease a 9x13-inch pan generously, or line it with parchment for easy lifting. I learned the hard way that mochi sticks if you skip this step.
- Mix the dry ingredients:
- Whisk together the sweet rice flour, sugar, baking powder, and salt in a large bowl until there are no clumps. This takes about thirty seconds and prevents lumps later.
- Blend the wet ingredients:
- In another bowl, whisk the milk, coconut milk, eggs, peanut butter, melted butter, and vanilla until completely smooth. The peanut butter should disappear into the liquid.
- Combine and pour:
- Pour the wet mixture into the dry and whisk until the batter is silky and uniform. It should flow easily off the whisk.
- Bake:
- Pour the batter into the prepared pan and tap it gently on the counter to release air bubbles. Bake for 45 to 50 minutes, until the top is golden and a toothpick comes out clean.
- Cool and slice:
- Let the cake cool completely in the pan before cutting into squares. It firms up as it cools and slices much cleaner when cold.
Pin It I started making this on Sunday afternoons when I wanted something sweet but didn't want to fuss with frosting or layers. My brother once ate three pieces in one sitting and texted me the next morning asking for the recipe. I told him it was easier than he thought, and now he makes it for his coworkers every few months.
How to Store and Serve
This cake keeps beautifully in an airtight container in the fridge for up to five days. The texture gets even chewier and more custard-like as it sits, which I actually prefer. You can serve it cold straight from the fridge, or let it come to room temperature for a softer bite. I like it best with a cup of black coffee in the afternoon.
Variations to Try
Sprinkle roasted peanuts or chocolate chips on top before baking for extra texture. You can swap the peanut butter for almond or cashew butter if you want a different flavor. I've also made it with half the sugar and drizzled honey on top, which gave it a more subtle sweetness. If you don't have coconut milk, evaporated milk works well and makes the flavor a little lighter.
What to Serve It With
This cake is rich enough to stand alone, but it's even better with a dollop of whipped cream or a handful of fresh berries. I've served it alongside vanilla ice cream, and the contrast between warm cake and cold cream was perfect. A drizzle of chocolate or caramel sauce turns it into something fancy without much effort.
- Pair it with hot tea or cold milk for a simple dessert.
- Top with sliced bananas and a sprinkle of sea salt for a grown-up treat.
- Serve it at room temperature for potlucks—it travels well and doesn't need reheating.
Pin It This cake has become one of those recipes I make without thinking, the kind that feels like a small victory every time it comes out of the oven. I hope it finds a spot in your kitchen too.
Questions About This Recipe
- → What flour is key for this chewy texture?
Sweet rice flour, also known as glutinous rice flour or mochiko, creates the signature chewy and tender texture.
- → Can the milks be substituted in this dish?
Coconut milk adds richness, but evaporated milk can be used as a lighter alternative without sacrificing moisture.
- → How does peanut butter affect the flavor?
It imparts a rich, nutty creaminess that deepens the overall taste and contrasts the softly chewy base.
- → What is the best baking temperature and time?
Bake at 350°F (175°C) for 45–50 minutes until golden on top and a toothpick comes out clean.
- → How should leftovers be stored?
Keep leftovers in an airtight container refrigerated to maintain freshness and texture.