Birthday Cake Butter Mochi (Gluten Free Funfetti Cake)
Capture the nostalgia of rainbow sprinkle birthday cake in butter mochi form with this birthday cake butter mochi. See notes for options on sprinkles and textures in your mochi cake.
Equipment
- 1 9x13" metal baking pan
Ingredients
- 1 16oz box mochiko
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1 1/2 cups granulated sugar
- 3 cups whole milk or sub half heavy cream, see notes
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup unsalted butter, melted 4oz
- 1 cup Jimmies sprinkles 6oz
Instructions
- Preheat oven to 350 degrees F. Grease and line your 9x13" baking tin.
- In a large bowl, whisk mochiko, baking powder, salt, and sugar.
- Add milk/cream, eggs, teaspoon vanilla extract, half teaspoon almond extract, and melted butter and stir very well to combine, making sure there are no dry chunks of mochiko.
- Sprinkle Option 1: Pour sprinkles into the batter and very gently mix, so as not to let the sprinkles sink to the bottom. Gently pour the mixture into your prepared pan. See notes for how using milk vs. cream will affect the dispersion of your sprinkles.Sprinkle Option 2: Pour batter into prepared baking dish and very gently sprinkle the jimmies on the top of the batter only (you will probably not need the full cup).
- Bake in your preheated oven for one hour, or until a toothpick inserted in the center of the mochi comes out clean.
- Allow butter mochi to cool to room temperature (or close to it) before slicing and serving. Leftovers keep in an airtight container at room temperature.
Notes
- I really like a chewy, dense texture of butter mochi, which is achieved by using all milk (i.e. no heavy cream) in this recipe. However, it is difficult to keep the sprinkles suspended in the middle of the batter during baking. If you would like for more sprinkles interspersed in the middle of your butter mochi, you will need a drier batter that results in a more fluffy, cake-like texture. Substitute half the whole milk for heavy cream. The heavy cream version can also be used to make a pound cake. It's a good gluten-free funfetti birthday cake substitute.
- You can also substitute evaporated milk for the whole milk.
- Different baking dishes require in different baking times. I highly recommend using a metal baking tin. Some followers have mentioned that disposable baking tins, glass dishes, or ceramic dishes burn the edges without cooking the center of the cake, due to the reduced heat conductivity of those materials.