Kirbie's Cravings

Cherry Mochi Cake

photo of slices of Cherry Mochi Cake on a plate

After my successful experience with strawberry mochi cake, I have been wanting to try cherry mochi cake since I love cherries even more than strawberries.  I decided to try it out for a potluck I was going to this past weekend.

Cherry Mochi Cake

Servings: 1 (9x13-inch) cake
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: Asian
This mochi cake is so easy to make and I love the chewy texture. You can get creative with different fruit, but this cherry version is one of my favorites!


  • 16 oz mochiko rice flour or can substitute for any brand of glutinous rice flour
  • cup butter softened
  • cups sugar
  • (12-oz) can evaporated milk
  • 4 eggs
  • tsp baking powder
  • tsp vanilla
  • 2 cups fresh cherries cut into small pieces


  • Preheat the oven to 350°F
  • In a large bowl, cream the butter with the sugar. Add the milk and eggs and stir to combine. Add the flour, baking powder, and vanilla and stir again until combined. Fold in the cherries and pour the batter into a 9 x 13 pan.
  • Bake the cake for approximately 1 hour. Cool the cake until the mochi is set before serving.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

4 comments on “Cherry Mochi Cake”

  1. Kirbie,
    If you want the cherries or any other filling not to sink next time, lightly dust them in the flour that you are using for your mix before putting them in and they’ll stay right where you fold them into.
    Best of luck with your culinary endeavors !

  2. Actually this one looks better than the strawberry mochi cake. When I saw the picture of this one, I thought you put the cherries on top instead of mixing it in the batter. Looks nice! And yummy of course. I love mochi cakes.

  3. Thanks for the tip. I’ll try that next time.

  4. Thanks! I think after flipping it over, it did look pretty cool. Kind of like a cherry upside down cake. heh.

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