This black sesame mochi cake is a delightful fusion of soft, bouncy mochi texture and rich, buttery cake flavor. Infused with deeply nutty black sesame paste, it bakes into a naturally dark, slightly chewy dessert that feels both comforting and unique. Best of all, everything comes together in one bowl with minimal effort.

Why You’ll Love This Recipe

This recipe is perfect when you want something a little different from classic cake but just as easy to make. The mochi-like chew gives every bite a satisfying texture, while black sesame adds a toasty, aromatic depth that isn’t overly sweet. There’s no complicated shaping or steaming involved, just mix, pour, and bake. It’s beginner-friendly, naturally gluten-free, and ideal for dessert, tea time, or a special snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

¼ cup butter, melted
2 large eggs, at room temperature
1½ cups milk
¼ cup black sesame paste, unsweetened
1½ cups mochiko glutinous rice flour
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons toasted black sesame seeds, optional for topping

Directions

Preheat the oven to 350°F and lightly grease an 8×8-inch baking pan with butter.

In a large mixing bowl, whisk together the eggs, milk, sugar, and black sesame paste until smooth and fully combined.

Add the mochiko glutinous rice flour, baking powder, and salt. Whisk until the batter is completely smooth. Overmixing is not a concern because the flour contains no gluten.

Pour in the melted butter and mix again until fully incorporated. The batter will be thin and pourable.

Transfer the batter into the prepared baking pan. Gently tap the pan on the counter to level the batter and release any trapped air bubbles.

If using, sprinkle the toasted black sesame seeds evenly over the surface.

Bake for about 60 minutes, or until the cake is set and no longer jiggles in the center when the pan is gently shaken.

Remove from the oven and let the cake cool completely in the pan for about 1 hour. Once cooled, carefully loosen the edges, invert onto a cutting board, and slice into squares for serving.

Servings and timing

Servings: 9 squares

Prep time: 5 minutes
Bake time: 60 minutes
Cooling time: 60 minutes
Total time: approximately 2 hours 5 minutes

Variations

You can reduce the sugar by up to half if you prefer a less sweet dessert without affecting the texture. Coconut milk can replace regular milk for a richer flavor. Melted coconut oil or plant-based butter can be used instead of dairy butter. For extra texture, sprinkle a mix of black and white sesame seeds on top before baking.

Storage/Reheating

Store leftover mochi cake in an airtight container in the refrigerator for up to 5 days. Allow slices to come to room temperature before serving, or warm gently in the microwave for about 20–30 seconds. For longer storage, wrap individual slices tightly and freeze for up to 1 month. Thaw overnight in the refrigerator or reheat briefly before serving.

FAQs

What makes this cake chewy?

The chewiness comes from mochiko glutinous rice flour, which gives the cake its signature bouncy, mochi-like texture.

Is this cake gluten-free?

Yes, mochiko is made from sweet rice and does not contain gluten.

Can I use regular rice flour instead?

No, regular rice flour will not produce the same chewy texture and is not a suitable substitute.

Do I need a mixer for this recipe?

No, a simple whisk and bowl are all you need. Mixing by hand works best.

How do I know when the cake is done?

The cake is done when the center is set and no longer jiggles when the pan is gently shaken.

Can I make this dairy-free?

Yes, you can use plant-based milk and coconut oil or dairy-free butter instead of regular butter.

Why is the cake dark in color?

The deep color comes naturally from the black sesame paste, not from overbaking.

Can I bake this in a different pan?

Yes, but pan size will affect thickness and baking time. An 8×8-inch pan is ideal for even baking.

Why should I cool it completely before slicing?

Cooling allows the cake to set fully, making it easier to cut clean slices.

Is this cake overly sweet?

No, it is lightly sweet with a nutty, balanced flavor. You can adjust the sugar to taste.

Conclusion

Black sesame mochi cake is a simple yet impressive dessert that combines ease, texture, and deep flavor in one pan. With its chewy bite, rich sesame aroma, and straightforward preparation, it’s a recipe you’ll come back to whenever you want something comforting and a little out of the ordinary.

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