Pin I pulled this cake from the oven on a rainy Tuesday, not expecting much. The golden top cracked just slightly, and when I pressed the surface it bounced back with that unmistakable chew. My neighbor knocked on the door an hour later, drawn by the smell of toasted peanut butter drifting down the hall. She left with half the pan.
The first time I brought this to a potluck, someone asked if it was brownies. Another person thought it was butter mochi. Both were half right. I watched people go back for seconds, then thirds, quietly debating what they were tasting. No one guessed peanut butter until I told them.
Ingredients
- Sweet rice flour (mochiko): This is what gives the cake its chewy, almost bouncy crumb, make sure its labeled glutinous or sweet rice flour, not regular rice flour or it wont set right.
- Granulated sugar: Just enough sweetness to balance the nutty richness without tipping into dessert overload.
- Baking powder: A small amount lifts the batter just enough so it doesnt turn dense or gummy.
- Whole milk and coconut milk: The combination adds creaminess and a subtle tropical undertone that plays beautifully with peanut butter.
- Creamy peanut butter: Use the kind that stirs easily, natural peanut butter can separate and make the batter grainy.
- Unsalted butter: Melted and mixed in, it adds tenderness and helps the edges crisp up just a little.
- Eggs: They bind everything together and give the cake structure without making it cakey.
- Vanilla extract: A quiet backbone that rounds out the peanut butter and keeps the sweetness from feeling flat.
Instructions
- Prep the pan and preheat:
- Set your oven to 350°F and grease a 9x13-inch pan generously or line it with parchment. The batter is sticky, so dont skip this.
- Combine the dry ingredients:
- Whisk together the sweet rice flour, sugar, baking powder, and salt in a large bowl until there are no lumps.
- Mix the wet ingredients:
- In another bowl, whisk the milk, coconut milk, eggs, peanut butter, melted butter, and vanilla until smooth and uniform. The peanut butter should disappear completely into the liquid.
- Combine wet and dry:
- Pour the wet mixture into the dry ingredients and whisk until the batter is glossy and smooth, with no streaks of flour.
- Pour and settle:
- Pour the batter into your prepared pan and tap it gently on the counter a few times to release trapped air bubbles.
- Bake:
- Slide the pan into the oven and bake for 45 to 50 minutes, until the top is golden and a toothpick comes out clean. The center should jiggle just a little when you shake the pan.
- Cool completely:
- Let the cake cool in the pan on a wire rack before slicing. It firms up as it cools and the texture gets even chewier after a few hours.
Pin My friend once ate three pieces standing at my kitchen counter, then asked if I could teach her how to make it. We spent the next Sunday afternoon whisking batter and laughing about how something this simple could feel this indulgent. She texts me a photo every time she bakes it now.
Storing and Serving
This cake keeps beautifully in an airtight container in the fridge for up to five days. The texture stays chewy and the flavor deepens as it sits. Serve it cold for a denser, fudgier bite, or let it come to room temperature for a softer, more tender chew. I like it straight from the fridge with coffee in the morning.
Variations Worth Trying
Sprinkle chopped roasted peanuts over the top before baking for crunch, or swirl in a few tablespoons of strawberry jam for a PB and J twist. You can also replace the peanut butter with almond or cashew butter if you want to switch up the nut profile. I once stirred in chocolate chips and it tasted like a Reeses cup in cake form.
What to Serve It With
A dollop of whipped cream or a scoop of vanilla ice cream turns this into a proper plated dessert. Fresh berries cut through the richness nicely, especially strawberries or raspberries. Sometimes I just dust it with powdered sugar and call it done.
- Pair it with hot tea or iced coffee for an easy afternoon treat.
- Cut it into small squares and pack it for picnics or lunchboxes.
- Warm a slice in the microwave for ten seconds and the peanut butter flavor blooms even more.
Pin This is the kind of cake that surprises people, the ones who think mochi belongs only in ice cream or sweet shops. It sits quietly on the counter and wins everyone over, one chewy, peanut buttery bite at a time.
Recipe Q&A
- → What type of flour is best for this cake?
Use sweet rice flour (glutinous rice flour or mochiko) for the distinct chewy texture characteristic of mochi-based desserts.
- → Can I substitute coconut milk in the batter?
Yes, evaporated milk can replace coconut milk for a lighter flavor, though coconut adds a subtle richness.
- → How can I add extra texture to the top of the cake?
Sprinkle roasted peanuts on top before baking for a crunchy contrast to the tender cake.
- → What is the recommended baking temperature and time?
Bake at 350°F (175°C) for 45 to 50 minutes until the top is golden and a toothpick inserted comes out clean.
- → How should leftovers be stored?
Store in an airtight container in the refrigerator. The chewy texture is maintained best when chilled.
- → Is this dish suitable for gluten-free diets?
Yes, as it uses glutinous rice flour which is naturally gluten-free; just confirm cross-contamination risks in ingredients.