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Chocolate Bibingka. Chocolate Butter Mochi Cake
5 from 1 vote

Chocolate Butter Mochi Cake with Peanut Butter Frosting

Inspired by the chocolate birthday bibingka from Maui's Tin Roof, this gluten free brownie alternative is topped with peanut butter frosting and a generous amount of rainbow sprinkles.
Yield: 8-in square pan for thick cake, 9x13-inch pan for thin cake
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Course: Dessert
Cuisine: American, Asian
Keyword: mochi cake, butter mochi, chocolate mochi, peanut butter frosting, chocolate peanut butter
Servings: 16 pieces
Author: Maryanne Cabrera


Chocolate Butter Mochi Cake:

  • 142 grams (about ¾ cup) semi-sweet or dark chocolate chips
  • 85 grams (6 Tbsp) unsalted butter
  • 227 grams (about 1 ½ cup + 3 Tbsp) Mochiko sweet rice flour
  • 300 grams (1 ½ cup) granulated sugar
  • 20 grams (¼ cup) unsweetened cocoa powder
  • 6 grams (½ Tbsp) baking powder
  • ¼ teaspoon kosher salt
  • 2 large eggs, room temp
  • 6 fl oz (¾ cup or 177ml) canned evaporated milk, well shaken
  • 7 fl oz canned coconut milk, full fat, well shaken

Peanut Butter Frosting:

  • 57 grams unsalted butter, softened, room temp
  • 135 grams smooth peanut butter*
  • 128 grams confectioners sugar
  • 1 Tbsp milk
  • ½ teaspoon pure vanilla extract
  • pinch kosher salt
  • rainbow sprinkles, as needed for topping


Chocolate Butter Mochi Cake:

  • Preheat oven to 350°F. Line square 8-inch baking dish with parchment paper. Generously butter parchment paper. Set aside.
    *Alternatively, use a 9x13-inch glass baking dish for a thinner cake. No need for parchment. Generously butter dish and set aside.
  • Place butter and chocolate chips in a microwave safe bowl. Heat for 30 second intervals on 50% power until ingredients are melted and mixture is smooth. Stir often to ensure even melting. Set aside to cool slightly.
  • In a large bowl, whisk together sweet rice flour, sugar, cocoa powder, baking powder, and salt.
  • In a separate bowl, whisk together eggs, evaporated milk, and coconut milk. Pour liquid mixture into dry ingredients. Whisk or stir together until there are no longer any dry steaks of flour and mixture is smooth.
  • Pour in slightly cooled chocolate butter mixture. Stir until well distributed. Pour mixture into prepared baking pan. Bake in the center of oven for 50-55 minutes until toothpick inserted in center comes out clean.
  • Allow mochi butter cake to cool before unmolding.

Peanut Butter Frosting:

  • Use electric hand mixer to beat together butter and peanut butter until smooth. Add confections sugar, milk, vanilla, and salt. Mix until thoroughly combined and frosting is smooth and creamy.


  • Spread peanut butter frosting over cooled chocolate butter mochi cake. Immediately top with sprinkles. Slice into desired portions. Enjoy immediately!


Ingredient Notes:

  • I recommend using Koda Farms Mochiko. Otherwise, look for glutinous sweet rice flour or sweet rice flour. DO NOT USE plain rice flour.
  • Whole milk or 2% milk may be used in place of evaporated milk.
  • Use milk chocolate chips for sweeter chocolate mochi cake.
  • Use any kind of unsweetened cocoa powder. Natural or Dutch-process cocoa powder will work.

Peanut Butter Frosting:

Double frosting recipe if using 9x13-inch baking pan

Storage and Leftovers:

Keep in an airtight container at room temperature for up to three days.