Butter Mochi Cake

Butter Mochi Cake


"This is a delectably rich, buttery, and simple-to-make rendition of the traditional Japanese dessert of red-bean mochi. Traditional Japanese mochi is made from sweet rice flour mixed with water, steamed, and formed into small patties filled with sweetened red bean paste and lightly dusted with confectioner's sugar. This butter mochi cake is a westernized version of the traditional mochi, for it incorporates butter, milk, eggs, and vanilla and is baked."


1 h 40 m servings 446 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 79.6g
  • 26%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch Bundt pan or a 9x13 inch baking pan.
  2. In a large bowl, mix together the butter, sugar, eggs, vanilla and milk. Stir in the rice flour and baking powder. Pour the batter into the prepared pan. Drop red bean paste by scant teaspoonfuls onto the top of the cake. If spoonfuls are too big, the filling will sink to the bottom.
  3. Bake for 1 hour and 10 minutes in the preheated oven, or until cake springs back when lightly touched. If using a Bundt pan, invert the cake onto a serving plate. Cake must be completely cooled before unmolding from Bundt pan, or it will be too soft to hold its shape. Serve small slices of this very rich cake at room temperature or slightly warmed.


  • Variation
  • This cake can be baked without the sweetened red bean paste. Instead, sweet red bean sauce (which is whole red beans in a sweet syrup, is usually used in Asia over grated ice to make a dessert, and is readily available in cans) can be served in a dollop on top, or to the side, of each slice of cake.
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  1. 18 Ratings


Amazing veriation of an original recipe. Most people unfamiliar with the flavor of the Japanese culture may not admire a recipe such as this. I, on the other hand, have always enjoyed the Japane...

This is a really easy recipe and just like the mochi that I've always loved! It's really good. I make my mochi with a filling inside. Sometimes I use peanuts and sugar, coconut, red bean, or tar...

This turned out really delicious!! The bake time (at least with my oven) was a little too long - took it out after 55 min and the edges were already getting dark. Also, I think I might cut bac...

Very much like Japanese mochi so I wouldn't recommend it for everyone (the very sticky nature of it is probably not to many North American person's tastes).

Delicious! I halved the recipe (and therefore used an 8x8 pan and baked for about 30 min.) but did everything else as written. The cake is chewy and sweet and I love that rice flavor. I had extr...

The "scant teaspoonfuls" were too small and stayed on top (bottom) of my cake. Next time I'll drop more like TBs and try to shove some into the batter. Overall very good :)

Yum! I did omit the red bean paste and put shredded coconut on the top. We served it at a Cub Scout dinner and everyone loved it. It was gone in a flash. I also cooked it in a water bath. Delic...

Quite good. Quite authentic. My first attempt turned out a bit on the dry side, but I think it's due to my inexperience with cooking at altitude. The flavors were good. I will try it again, a...

This cake (heated up) with vanilla ice-cream is delicious. I recommend having it with something like ice cream or sorbet to balance the sweet/buttery taste of the cake.