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.
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Preheat oven to 350 degrees F. Grease and line your 9x13" baking tin.
- 2
In a large bowl, whisk mochiko, baking powder, salt, and sugar.
- 3
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.
- 4
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).
- 5
Bake in your preheated oven for one hour, or until a toothpick inserted in the center of the mochi comes out clean.
- 6
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.