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Butter Mochi cake

  Butter Mochi Cake




This recipe for butter mochi cake is an easy, Japanese style treat made with butter and coconut milk in a rice flour base. It’s a great dessert for any party. 


What is Butter Mochi :

Butter Mochi Cake is very popular in the Hawaiian Islands as many Japanese are settled there. This is a basic recipe for Mochi Cake. The cake can be made in various flavors of your choice.

This style of cake is a westernized version of the traditional mochi, for it incorporates butter, milk, eggs, and vanilla and is baked.

The cake, when baked, has a glutinous texture as it is soft, squishy, and chewy with a mild buttery taste.

Is it difficult to make :

This recipe is ridiculously easy. You barely even have to measure anything, because you just mix  butter, a box of glutinous rice flour, a can of condensed milk, a can of coconut milk, and some eggs.

ALL you have to do is mix, pour, bake, and cut. SO easy and the result is so delicious!

And you could mix it all  even with a rubber spatula, no KitchenAid required.  For a dessert that’s so easy to make. It turned out spongy but not airy, chewy but not gummy. It had a crackly golden crust on top, while the cake underneath was smooth and springy.


What if Mochi flour is not available/what is the substitute ?

You can use homemade rice flour or ready rice flour if Mochi flour is not available. Though the results after baking may vary and beacuse of glutinous substance present in the Mochiko flour it turns out squishy and chewy.

Both Rice Flour and Glutinous Rice Flours are neutral tasting before and after cooking. Even though Glutinous Rice Flour is often called Sweet Rice Flour, it is not sweet at all.

Rice Flour and Glutinous Rice Flour are made from white rice, and so, are white in color. Both are finely milled flours with a powdery texture.

Toppings :

Some people don’t like to add shredded coconut on the top of their butter mochi, but I like mine this way. As I have earlier mentioned in my posts that I like all things with Coconut.

Even if you aren’t a baker, you can definitely make this, so please give it a try!

You may like to try these cakes :


Whole wheat oats cake eggless

Wheat, cracked wheat/Dalia and plum cake

Chocolate chip apples and zucchini cake

Buckwheat/kuttu atta, chocolate, beetroot cake

Eggless Ragi, whole wheat, chocolate cake


Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings  10 people



4 cups rice flour ( I have used readymade flour)

2 cups sugar

1/2 cup melted, cooled unsalted butter

4 eggs

2 tsp baking powder

350 ml coconut milk

350 gms condensed milk (I have used home made)

1 tsp vanilla essence

4 tsp grated coconut



Cream butter and sugar in a bowl with a hand blender or spatula.

Add eggs one by one. Add rice flour little by little.

Add baking powder to it. Blend well.

Add condensed milk. Add coconut milk.

Blend every thing well.

Transfer this mixture into baking tin.

Preheat the oven at 180 degrees for 10 minutes.


Bake the cake at 175 degrees for an hour until the top of the cake is golden and just browned around the edges.

Eat it when it is still warm, or let it cool to room temperature.

Top it up with grated coconut.


Cut into pieces and enjoy.



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5.0 from 2 reviews
Butter Mochi cake
Recipe type: Hawaiian
Cuisine: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 10
Butter Mochi Cake is a Japanese Rice Cake made with rice flour. The texture is much different than the typical American cake. Butter Mochi Cake is very popular in the Hawaiian Islands as many Japanese settled there. This is a basic recipe for Mochi Cake. The cake can be made in various flavors.
  • 4 cups rice flour
  • 2 cups sugar
  • ½ cup melted, cooled butter
  • 4 eggs
  • 2 tsp baking powder
  • 350 ml coconut milk
  • 350 gms condensed milk (homemade)
  • 1 tsp vanilla essence
  • 4 tsp grated coconut
  1. Cream butter and sugar in a bowl with a hand blender.
  2. Add eggs one by one.
  3. Add rice flour little by little.
  4. Add baking powder to it.
  5. Blend well.
  6. Add condensed milk.
  7. Add coconut milk.
  8. Blend every thing well.
  9. Transfer this mixture into baking tin.
  10. Preheat the oven at 180 degrees for 10 minutes.
  11. Bake at 175 degrees for an hour until the top of the cake is golden and just browned around the edges.
  12. Eat it when it is still warm, or let it cool to room temperature.
  13. Top it up with grated coconut

Wheat, Cracked wheat/ Dalia and plum cake

Some desserts are so homey and comforting that they hit the right spot. These little cakes fell straight into that category. Simple, earthy, flavourful and above all whole grain. Nothing spectacular to look at yet very delicious!

A delicious cake that is wholesome and stogged full of tart plums. It’s moist and very toothsome! Here I have added Dalia/ cracked wheat powder along with whole wheat flour to make it more nutritious, and walnuts gives it a perfect crunch.

Plum Walnut Cake is a mouth-watering cake recipe that you can cook for your family and friends on special occasions like anniversary, pot luck and kitty party. Juicy and sweet in taste, with a little tangy flavours coming in with each bite, this dessert recipe is a perfect way to end a heavenly meal. Baked to perfection, this  recipe is made using plums, whole wheat flour, walnuts, eggs, sugar, baking powder, and vanilla extract. You can also use flaked almonds to top it up along with rose petals to for a beautiful presentation.

Also, if you have guests coming over for a small get-together, this is an apt dessert to prepare for your guests, they will be licking their fingers once they finish! So, what are you waiting for? Try this cake recipe and enjoy with your loved ones!

Ingredients (Serves 3)

40 grams wholewheat flour/ aata
35 grams Dalia/cracked wheat, dry roasted, grinded & sieved
50g clarified butter/ghee
1 egg
50g sugar
75g walnuts, chopped
1tsp vanilla extract
1/2 tsp baking soda
40 ml buttermilk
3 tsp brown sugar
2 plums, deseeded
Salt a pinch

Directions :

Preheat oven to 190 C.
Grease 3 ramekins or mini cake tins.

Grease each with a little ghee, and then sprinkle the base with 1/2 tsp brown sugar each. Chop up the plums, adding 1/2 a plum to each tin, followed by 1/2 a tsp of chopped walnuts.

In bowl of stand mixer, beat the clarified butter and brown sugar for 2 minutes on high speed. Add the egg and vanilla extract and beat again.
On the lowest speed, stir in flours, baking soda and remaining walnuts until just mixed.
Gently stir in the buttermilk.

Divide between the prepared remakins/tins.
Allow to sit in tins/ramekins for 10-15 minutes. Bake them in preheated oven for 25 to 30 minutes,  or until a tester comes out clean. After it is baked cool on wire rack.

Then turn over a platter and tap out. Garnish with walnuts and mint leaves.

Serve warm with  vanilla ice cream or just like that.

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Regards and Happy cooking.

Recipe adapted from blog passionate about baking, with few changes.


Mango – Semolina/sooji Cake


Who doesn’t like the tickling flavour of sweet mangoes? Indeed, mangoes are closely connected to our lives and when the season is in full blast in the summer, we cannot resist the temptation to binge on something mango-based every time.

This Mango Cake is another delightful recipe to add to your mango collection. A soft and fluffy cake with the irresistible flavour of mangoes, combined with semolina, this one is sure to become a great hit with everybody. This is pretty easy to make and is a great snack/tiffin option.

It just happens to be dairy free and egg free as well. . If you like mangoes as much as I do, you will adore this cake! 


Prep time 20 mins

Bake time 35 mins

Serves: 1 loaf cake


1 cup of Semolina/Rava/Sooji ( I used the fine variety)

1 cup Mango pulp (ready made/canned/fresh mango pulp-I used freshly squeezed)

¼ cup unsalted butter, melted

¾ cup Sugar

1 teaspoon Baking powder

A pinch of salt

¼ cup chopped nuts for garnish, I used pistachios because they add a nice color and texture


Pre-heat the oven to 170 degrees C.

Mix the semolina with sugar, salt and baking powder.

Next, add butter and mix well. Finally add the mango pulp and mix again. Let it sit for 15 minutes.

Pour the batter in a greased loaf/ 6 inch round pan and garnish with nuts of your choice.

Place in the oven and bake for 30-35 minutes. Keep a close watch after 25 minutes, if it starts browning too quickly, lower the temperature a bit.

Check with a toothpick in the center of the cake to see if properly baked. If it comes out clean then remove immediately. If it is kept for a longer time, the cake will develop a crust on the top.

Allow to cool completely and then cut and serve.


1.Use the best quality mango pulp you can find! The final color of your cake also depends on this.

2.Ensure that the mango pulp is thick and not too watery
If you use a pulp that is not thick and if you find that the cake batter is more runny than should be, then let the batter stand aside for 20 minutes, until the mango pulp is absorbed by the semolina.

Recipe courtesy blog : prettylittlethings


Eggless Patterned Swiss Roll


Eggless Patterned Swiss Roll

Swiss roll cake reminds me of days when I was working, and on my way back home, i used to buy them from Monginis for my son who used to love it.

Swiss roll is basically a sponge cake which is baked in a sheet pan and then filled with jams, frosting etc. The tricky part lies in rolling the cake perfectly and making sure that it doesn’t crack.

When I made it the first time, the cake was very thick and impossible to roll. After trial and error,  and going through many videos on you tube , I have figured out few important things that one should keep in mind while making this swiss roll cake. I have shared those in Notes section.

Making them has been on my “to bake list” for long. I wanted to bake not the regular swiss roll but the patterned one. I knew it would be a challenge but when it comes to baking I’m always game for it. The pattern just makes the cake look more prettier. You can either use print outs to trace the pattern on parchment paper or draw free hand.

Prep time : 20 minutes

Cook time : 10 minutes

Serves 6


Vegetable oil 1/4 cup
condensed milk 3/4 Cup
Vanilla essence 1 Tsp
Maida 1 Cup
Baking soda 1/2 Tsp
Baking powder 1 Tsp
Warm Water 1/2 Cup

Icing sugar 1 cup
Whip cream 1/4 cup

Method :
Mix all dry ingredients maida, baking soda, baking powder in a bowl.


Mix wet ingredients like condensed milk, vanilla essence and oil in a separate bowl. Whisk it well.


Now mix dry ingredients with warm water & put it in the condensed milk and oil mixture. Blend with hand blender. Keep aside.
(Before you start the blender make sure the flour mix is wetted completely. Then blend well.)

Then take out 4 table spoons of this mixture into 1 seperate bowl. And then add strawberries puree(by blending strawberries into mixer and strain it to make a thick puree to be used as colouring agent to make pattern for swiss cake)+ a pinch of red food colour(optional)

And keep rest of the cake mixture sperate,at room temperature.

By the time pre heat oven at 180degrees.

Take a piping bag. fill with fruits puree( dark pink) mixture in it.


Cut the baking paper which fits your baking tray.
Then make your pattern by piping it onto the baking/parchment paper.



Then place this baking tray in the freezer for about 4 hours or more, to go firm.

mix icing sugar and cream untill smooth with hand blender and keep it aside in fridge.



Take out the patterned tray from freezer.
Pour the cake mixture over your frozen pattern and spread it evenly, right to the edges with spatula, making it as thin as possible (it will rise after baking)

Bang the tray on kitchen platform a few times to make sure the mixture gets all around the pattern.
Then bake in the oven for 7 minutes in the centre rack of the oven. It doesn’t have to be over baked otherwise it would be difficult to roll the swiss roll.

Once your cake is ready take it out of the oven and immediately trim off the edges using a serrated knife.


Cover cake with baking paper, and invert it on another flat baking tray or chopping board on top and flip it over.
(And then you will be able to just lift off your tray, the edges will stay in the pan and you’re left with a neat cake)

Peel off the baking paper straight away while it is still hot. Then leave it to cool.

Place a clean sheet of baking paper over your cooled cake and flip it over again.

Once the cake is cooled a bit , spread whipped cream and icing sugar mixture on top of it.

Then starting at one end using the paper to help you roll up the cake up and transfer it to your serving platter.

Decorate with strawberries puree on top( instead of putting fruit puree inside the swiss roll, up on the layer of whip cream, i have decorated on top).


Place the cake roll in the refrigerator for 2-3 hours before slicing into pieces.

Enjoy a light and spongy cake with whipped cream frosting inside it!

Notes :

Don’t try to slice the cake as soon as you roll it. Keeping it in the refrigerator for 2-3 hours gives it time to set and then you will be able to cut clean slices.

You can fill these cakes with anything you like. The easiest options would be nutella or any jam of your choice.

A lot of sponge cake recipes do not use butter/oil. I would encourage you to use oil like I did, my cake had no crack and it was super soft and moist.

While spreading the batter of cake on frozen pattern, make it as thin as possible, as after baking cake would rise and otherwise would be difficult to roll the cake.




Buckwheat/ Kuttu atta , Chocolate & beetroot cake


Buckwheat/ Kuttu atta , Chocolate & beetroot cake.

This is a wonderfully moist and fudgy, gluten free cake, made with buckwheat flour, chocolate and beetroot. No sugar added to this. I have used dates and honey as sweetner. Make it to believe this.

Prep Time 10 minutes

Cook Time 45 minutes

Serves 6


buckwheat flour/kuttu atta- 170gms
Baking powder – 2 tsp
Salt – 1/4 tsp
Cocoa powder – 25 gms
Coconut oil – 125 ml
Dark chocolate – 50 gms
Honey – 100 ml
Dates pitted and chopped – 50 gms
Eggs – 3
Vanilla essence – 2 tsp
Beetroot grated – 120 gms
For Chocolate glaze :
Cocoa powder – 15 gms
Honey – 50 ml
Coconut oil melted – 10 ml


Preheat oven to 180 degree. Grease a 7-inch round cake pan. Dust it with some cocoa powder.

In a small bowl, sift the buckwheat flour, baking powder, salt and cocoa powder together.

Combine coconut oil, honey, chopped dates and dark chocolate in a large saucepan.

Warm the mixture over very gentle heat and stir till the chocolate melts.

Turn off the heat. Add the grated beetroot.


Mix well. Let the mixture cool a bit and then beat in the eggs and vanilla.

Stir in the dry ingredients, mix until you get a thick batter. Pour into the prepared pan and bake for 25-30 minutes or until a skewer comes out clean.Turn out on a cake rack to cool.


For the glaze:

Mix all three ingredients in a small bowl till thick and glossy. Taste and adjust for sweetness.

Pour over the cooled cake. Sprinkle some nuts, seeds and cocoa powder.

Enjoy your treat🙂

Recipe inspiration : Green kitchen stories.




Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all.

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Happy cooking!

Ragi, Wholewheat & Chocolate Cake(eggless)

Ragi, Wholewheat & Chocolate Cake(eggless)



As Ragi is very nutritious, I so wanted to incorporate it in baking too apart from making ladoos & making chapatis from it.

This wonderful cake when served with chocolate sauce and topped with chocolate curls, I bet no one would suspect that it’s made of ragi and wholewheat flour. Other healthy ingredient which I have used in place of white sugar is organic jaggery from GUJARAT, which I got as a gift from my dear friend. You can serve this to your children as after school snack as this does not contain any maida. So enjoy this guilt free yummy cake.

I have made this cake in 2 ways. One is round cake with chocolate curls and another one square cake with sprinklers. Go ahead and make it in your style.

Prep Time : 10 mins | Cook Time : 45 Mins |

Ingredients needed :

Whole Wheat Flour- 1 cup

Finger millet/ragi flour-1/2 cup

Jaggery/brown sugar -1 cup or more or less

Baking Soda-3/4 tsp

Baking powder- 1/2 tsp

Cocoa powder -2 tbsp

Thick yogurt-3/4 cup

Salt a pinch

Milk -1/4 cup +2 tbsp

Any flavorless oil -1/4 cup

Vanilla essence- 1 tsp

Honey 2 tsp

Walnuts toasted and chopped- 1/2 cup

For Chocolate Sauce :

Milk-2 cups
Sugar-4-5 tbsp
Cocoa powder-4 tbsp
Butter- 1 tbsp
Vanilla essence- 1/2 tsp

For the Chocolate Curls
Dark chocolate slab

Preheat the oven at 180 degree C for 10 minutes.

Grease and dust the baking pan or grease and line the baking pan with parchment paper.

Mix together ragi flour, wheat flour,baking soda, baking powder, cocoa powder and salt. Whisk these dry ingredients nicely and generate air.


Keep the dry ingredients and the wet ingredients ready.

Dry ingredients -Sieved ragi flour+wheat flour+cocoa powder+baking soda+salt

Wet ingredients – Yogurt+honey, jaggery, milk and vanilla essence.

Mix the milk, vanilla essence and oil to the yogurt+honey mixture.


Now mix the wet ingredient with the dry ingredients until well combined. Do not overmix. If using chopped walnuts, dust it with a little flour and mix it gently with the batter.

Pour it in a greased baking tin and tap the pan slightly so that the mixture settles evenly.

Bake in a pre-heat oven at 180 degrees for 35-40 minutes or until a tooth pick inserted in the center of the cake comes out clean.

Once done, let it remain in the oven for 5-6 minutes. Then remove the cake tin from the oven and transfer the cake to a wire rack to cool.

For making chocolate sauce:

Mix together milk, 4 tbsp cocoa powder and  sugar well. Make sure that there are no lumps.

Now cook the mixture on medium heat until it starts boiling. Once it starts boiling, reduce the heat and keep stirring the mixture continuously until it starts thickening and reaches a sauce like consistency.

Turn off the heat, add butter and vanilla essence to the mixture. Stir well and let it cool completely.

Once the cake cools completely, pour the chocolate sauce over the cake. Garnish with sprinklers of your choice.

To make chocolate curls :

Keep the bar of dark chocolate outside the refrigerator. After half an hour, using a vegetable peeler, peel out chocolate curls.


Then refrigerate the chocolate curls until it hardens.


Sprinkle over the cake and enjoy!!!

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all.

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