Irresistible Classic Cherry Blossom Mochi Cake
A soft, chewy mochi cake infused with delicate cherry blossom floral notes, perfect for springtime celebrations and unique dessert lovers. This easy recipe uses simple ingredients and yields a comforting yet fancy treat.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 9-12 servings 1x
- Category: Dessert
- Cuisine: Japanese
Ingredients
Scale
- 1 cup (120g) mochiko (sweet rice flour)
- 3/4 cup (150g) granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (240ml) whole milk (or dairy-free alternative like oat or almond milk)
- 1/4 cup (57g) unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon cherry blossom extract or cherry blossom paste (or a hint of rose water as substitute)
- 1 teaspoon vanilla extract
- A few drops of pink food coloring (optional)
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan and line it with parchment paper.
- Sift together mochiko, sugar, baking powder, and salt in a medium bowl.
- In a large bowl, whisk eggs until frothy. Add whole milk, melted unsalted butter, cherry blossom extract, vanilla extract, and pink food coloring if using. Whisk until combined.
- Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until no dry streaks remain. Avoid overmixing.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake on the center rack for 40-45 minutes, or until the top is golden and a toothpick inserted comes out with a few moist crumbs.
- Remove from oven and cool completely in the pan on a wire rack.
- Once cooled, dust the top with powdered sugar. Cut into small squares using a sharp knife dipped in hot water for clean edges. Serve.
Notes
Do not overmix the batter to avoid a rubbery texture. Use room temperature eggs and milk for better blending. Let the cake cool completely before cutting to achieve the signature chewy texture. Use a sharp knife dipped in hot water for clean slices. Fresh baking powder ensures proper rise. Cherry blossom extract is key for authentic flavor; rose water can be a substitute.
Nutrition
- Serving Size: 1 small square (abou
- Calories: 190
- Sugar: 18
- Sodium: 120
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 29
- Fiber: 0.5
- Protein: 3
Keywords: mochi cake, cherry blossom, mochiko, Japanese dessert, chewy cake, floral dessert, easy mochi recipe, spring dessert