Mochi Donuts Cake

A delightful fusion of Japanese mochi and classic doughnuts, this mochi donuts cake delivers a uniquely chewy texture encased in a lightly crisp exterior. Baked rather than fried, it offers an approachable way to enjoy those signature “pon de ring” flavours in your own kitchen. Whether you’re seeking an easy dessert for hosting or a novel weekend treat, this recipe is sure to impress.

Why You’ll Love This Recipe

• Crisp on the outside, tender and chewy on the inside

• Simple method: no deep-frying required, baked in a standard donut pan

• Versatile: pair with a variety of glazes, from fruit-infused to chocolate

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup glutinous rice flour (mochiko)

• ¼ cup granulated sugar

• 1 teaspoon baking powder

• Pinch of fine sea salt

• 1 large egg

• 2 tablespoons milk (dairy or plant-based)

• 2 tablespoons melted unsalted butter or neutral oil

• ½ teaspoon pure vanilla extract

• For the glaze (choose one or more):

  • ½ cup powdered sugar mixed with 1–2 tablespoons milk

  • Matcha glaze: ½ cup white chocolate, 1 teaspoon matcha powder, 1 tablespoon cream

  • Chocolate glaze: ¼ cup dark chocolate chips melted with 1 tablespoon butter

directions

1. Preheat your oven to 350 °F (175 °C). Lightly grease a 6- or 8-cavity donut pan.

2. Whisk dry ingredients: In a medium bowl, combine the glutinous rice flour, sugar, baking powder, and salt.

3. Mix wet ingredients: In a separate bowl, beat the egg, then stir in milk, melted butter, and vanilla extract until smooth.

4. Combine: Pour the wet mixture into the dry ingredients and stir just until a smooth batter forms. Avoid over-mixing.

5. Fill the pan: Transfer batter to a piping bag or use a spoon to fill each cavity about three-quarters full.

6. Bake for 12–15 minutes, until the tops are lightly golden and spring back when touched.

7. Cool in the pan for 5 minutes, then transfer donuts to a wire rack to cool completely before glazing.

8. Glaze: Dip each cooled donut into your chosen glaze, allowing excess to drip off. Place back on the rack to set, about 10 minutes.

Variations

• Fruit-infused: Fold 2 tablespoons of finely chopped strawberries or blueberries into the batter for bursts of fresh flavour.

• Citrus zest: Stir in 1 teaspoon of lemon or orange zest to the batter for a bright, aromatic twist.

• Spiced: Add ½ teaspoon ground cinnamon or matcha powder to the dry ingredients for a subtly spiced donut.

Servings and timing

• Yields: 6 standard-sized mochi donuts (use an 8-cavity pan for smaller bites)

• Preparation time: 15 minutes

• Baking time: 12–15 minutes

• Total time: Approximately 30 minutes

storage/reheating

• Room temperature: Store in an airtight container for up to 1 day.

• Refrigeration: Keep glazed donuts in the fridge for up to 3 days; bring to room temperature before serving.

• Freezing: Place unglazed donuts in a sealed freezer bag for up to 1 month. Thaw at room temperature, then reheat.

• Reheating: Warm in a 300 °F (150 °C) oven for 5 minutes or microwave on low power for 10–15 seconds to restore chewiness.

FAQs

What makes these donuts “mochi” donuts?

These donuts are made with glutinous rice flour (also called mochiko), which gives them a characteristic chewy, slightly sticky texture reminiscent of traditional mochi.

Can I use regular wheat flour instead of glutinous rice flour?

Regular wheat flour will produce a different texture—more cake-like and less chewy. For the signature mochi bite, glutinous rice flour is essential.

Do I need a special donut pan?

A standard nonstick donut pan works best to shape and bake these donuts. Muffin tins will not produce the classic ring shape or texture.

How can I make these dairy-free?

Use a plant-based milk (such as almond or soy) and substitute melted coconut oil or a dairy-free margarine for the butter.

Why did my donuts turn out dry?

Overbaking or overmixing the batter can lead to dry results. Bake only until the tops are lightly golden and test for a gentle spring back.

Can I fry these donuts instead of baking?

While traditional mochi donuts are sometimes fried, this cake version is formulated for baking. Frying may alter the texture and require adjustments to the batter.

How do I prevent the glaze from sliding off?

Allow the donuts to cool completely before glazing. A thicker glaze or adding a bit more powdered sugar can help it adhere better.

Can I make the batter ahead of time?

You can prepare the batter and refrigerate it, covered, for up to 4 hours. Stir gently before filling the pan.

Are these donuts suitable for children?

Yes. They are naturally egg-based and can be made with less sugar or dairy-free options to suit dietary needs.

Can I use different flavours of glaze?

Absolutely. Experiment with fruit purees, nut butters, flavored extracts, or melted chocolate to create your preferred combination.

Conclusion

This mochi donuts cake recipe brings together the chewy delight of Japanese mochi and the familiar comfort of baked donuts. With minimal ingredients and straightforward steps, you can create an eye-catching dessert that appeals to all ages. Whether you stick to the classic sugar glaze or explore matcha, citrus, or chocolate variations, these treats are sure to become a favourite in your baking repertoire. Enjoy the playful texture and endless customization options of mochi donuts cake any day of the week!