You know that cozy feeling you get when something’s baking and the house smells like a bakery? That’s exactly what this Matcha White Chocolate Mochi Cake delivers. But let me backtrack for a sec.
A while ago, during one of those chaotic Tuesday afternoons—kid’s homework spread all over the table, the dog barking at the neighbor’s cat—I needed something sweet, soothing, and simple. That’s how this recipe was born. It’s soft, chewy, and creamy all at once. And the best part? You don’t have to be a pastry chef to pull it off. It’s truly a win for any busy woman who wants homemade joy without the mess.
Don’t miss our easy-sweet breakfast ideas if you’re looking for more cozy, treat-yourself moments.
Matcha White Chocolate Mochi Cake
Why You’ll Love This Matcha White Chocolate Mochi Cake
Honestly, it’s everything a dessert should be—earthy matcha, sweet white chocolate, and that classic mochi chew that’s like a hug for your taste buds. And let’s be real, if you’ve tried mochi anything, you know that texture is downright addictive.
Here’s why this one’s a keeper:
- It’s gluten-free (thanks to mochiko rice flour)
- No fancy equipment needed
- It makes you look like a pro—even if you’re baking with one hand and texting with the other
Ingredients You’ll Need
You probably have half of these already. And if you’ve got matcha and white chocolate, you’re halfway to bliss.
- 2 cups mochiko (glutinous rice flour)
- 2 tsp matcha powder (culinary grade)
- 1 tsp baking powder
- ½ cup unsalted butter (or coconut oil)
- 1 cup white chocolate chips (or chopped bar)
- ¾ cup sugar
- 2 large eggs
- 1½ cups milk (or plant-based alternative)
- 1 tsp vanilla extract
- Pinch of salt
💡 Tip: Culinary-grade matcha will give you the best color and bold flavor. Don’t settle for the dull stuff.
How to Make Matcha White Chocolate Mochi Cake
Let’s get to the good stuff. Put on your favorite playlist (mine’s 90s throwback lately) and let’s bake!
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
- In a large bowl, whisk together mochiko, matcha powder, baking powder, and a pinch of salt.
- In a separate saucepan or microwave-safe bowl, melt the butter and white chocolate together until smooth.
- Add the sugar, eggs, milk, and vanilla extract to the melted mixture and stir until well combined.
- Pour the wet ingredients into the dry and mix until smooth.
- Pour the batter into the prepared pan, then tap gently on the counter to release any bubbles.
- Bake for 45–50 minutes. The edges should be golden and the center set.
- Let it cool completely before slicing—this is where that magical chewy texture sets in.
Recipe Card
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Matcha White Chocolate Mochi Cake
- Total Time: 60 minutes
- Yield: 1 8×8-inch cake (about 12 squares) 1x
Description
This Matcha White Chocolate Mochi Cake is soft, chewy, and packed with cozy charm. The earthy richness of matcha meets the creamy sweetness of white chocolate in a gluten-free cake that’s ridiculously easy to make—no fancy tools needed. Whether you’re baking during a busy weekday or prepping for a brunch crowd, this is your go-to dessert for effortless joy and feel-good flavor.
Ingredients
2 cups mochiko (glutinous rice flour)
2 tsp matcha powder (culinary grade)
1 tsp baking powder
Pinch of salt
½ cup unsalted butter (or coconut oil)
1 cup white chocolate chips (or chopped white chocolate bar)
¾ cup sugar
2 large eggs
1½ cups milk (or plant-based alternative like oat or almond milk)
1 tsp vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a large bowl, whisk together mochiko, matcha powder, baking powder, and a pinch of salt.
In a separate saucepan or microwave-safe bowl, melt the butter and white chocolate together until smooth.
Add sugar, eggs, milk, and vanilla extract to the melted mixture and stir until fully combined.
Pour the wet mixture into the dry ingredients and stir until smooth.
Pour the batter into the prepared pan and gently tap it on the counter to release any air bubbles.
Bake for 45–50 minutes, or until the edges are golden and the center is set.
Let the cake cool completely in the pan before slicing to allow the chewy mochi texture to develop.
Notes
For an extra chewy twist, try replacing milk with full-fat coconut milk.
Add fruit toppings like strawberries or a spoonful of red bean paste for a fun variation.
Let the cake cool completely before slicing—trust the process, it’s worth it.
This recipe is naturally gluten-free thanks to mochiko rice flour.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: cake
- Cuisine: Japanese-American fusion
Nutrition
- Serving Size: 1 square (based on 12 servings)
- Calories: ~210 per serving
- Sugar: 16g
- Sodium: 60mg
- Fat: ~10g
- Saturated Fat: 7g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: ~28g
- Fiber: 0.9
- Protein: ~3g
- Cholesterol: 40mg
Cooking Tips & Hanna’s Notes
- Don’t panic if your batter looks a little thick—it’s mochi, not muffins!
- Be sure to cool the cake fully before slicing or it may be too gooey.
- Add toppings! I love it with strawberries or a dollop of red bean paste—so good.
- Want it even chewier? Use coconut milk for a tropical twist.
Looking for inspiration? Try this cherry cheesecake brownie recipe next—it’s equally luscious.
A Little Story From My Kitchen…
This became my “what’s-one-thing-I-know-I-can-nail” dessert after I totally bombed a pie at my cousin’s potluck (let’s just say the crust was… ambitious). The mochi cake? Instant hit. Even my picky nephew, who swears desserts must be chocolate only, gave it a thumbs-up.
And now it’s the thing I bring to any brunch, baby shower, or book club.
FAQs About Matcha White Chocolate Mochi Cake
Can I substitute white chocolate?
Yes! Try milk chocolate or even chopped dark chocolate if you like it less sweet.
How should I store leftovers?
Airtight container, room temp for 2 days, or fridge for up to 5. You can even freeze slices.
Can I make it dairy-free?
Absolutely. Use coconut oil and plant-based milk like oat or almond. Just skip the white chocolate or find a dairy-free brand.
Before you go, don’t miss our banana nut bread recipe for another easy bake that never fails. And if you’re planning a picnic, our strawberry cream soda makes the perfect drink pairing!
