Soft Butter Rice Cake Recipe (Easy, Chewy, and Absolutely Delicious)

The Softest, Chewiest Butter Rice Cake You Will Ever Bake

If you have never made a homemade rice cake before, you are in for a genuinely wonderful surprise. This is not the dry, airy rice toast you find in a bag at the grocery store. This is a real rice cake: dense, pillowy, slightly chewy in the very best way, with a golden buttery crust that crinkles at the edges and a soft, mochi-like center that practically melts on your tongue.

Think of it as the lovechild of a classic butter cake and a Japanese mochi. It is satisfying without being heavy, naturally gluten-free, and endlessly adaptable. Once you learn how to prepare rice cake this way, you will find yourself making it on repeat for brunches, bake sales, afternoon snacks, and everything in between.

Why This Recipe Works So Well

The secret is sweet rice flour, also called glutinous rice flour or mochiko. Unlike regular rice crackers or rice toast made from puffed or milled plain rice, sweet rice flour is loaded with a specific type of starch that creates that signature chew. Combined with real butter, whole milk, and eggs, the result is a deeply satisfying soft rice cake that is worlds away from the bland rice crackers you might be picturing.

This recipe is also remarkably forgiving. The batter comes together in about 10 minutes with just a bowl and a whisk, no stand mixer required.

Chef's Tip: The batter will look almost too thin when you pour it in. That is completely normal. Trust the process and resist the urge to add more flour.

The Right Tools and Ingredients Make All the Difference

For the chewiest, most evenly baked result, using quality sweet rice flour and a light-colored metal baking pan really does matter here. Dark pans can overbrown the bottom before the center is fully set. A good whisk and a parchment-lined pan make cleanup a breeze and ensure clean, picture-perfect slices.

How To Prepare Rice Cake: Tips Before You Start

A few things that will set you up for success:

• Use room-temperature eggs and milk. Cold dairy can cause the melted butter to seize up into little clumps in the batter. Pull everything out of the fridge 30 minutes early.
• Measure your flour correctly. Spoon it into the measuring cup and level it off rather than scooping directly from the bag, which compacts the flour and throws off the ratio.
• Do not skip the cooling time. The interior continues to set as it cools. Slicing too early gives you a gummy center.
• Customize freely. Stir in shredded coconut, chocolate chips, or a tablespoon of matcha for a fun variation. A generous serve of rice cake and yogurt on the side makes for a lovely lighter dessert or snack.

Calories and Nutrition

At roughly 210 calories per square, this butter rice cake recipe lands in genuinely reasonable territory for a dessert. It is gluten-free, lower in fat than most traditional butter cakes, and satisfying enough that one or two pieces really do the trick.

A Treat That Fits Almost Any Occasion

One of the things that makes this recipe so special is its versatility. Serve it warm from the oven with a cup of tea for an afternoon treat. Pack it in lunchboxes alongside rice cake and yogurt for a school snack that actually excites kids. Dress it up with fresh fruit and whipped cream for a dinner party dessert that quietly impresses everyone at the table.

Rise cakes like this one have a long and beloved history across Asian cuisines, from Korean tteok to Filipino bibingka, and this butter-enriched version brings those traditions together with classic Western baking in a way that feels completely approachable.

Ready to bake? Here is everything you need:

Soft Butter Rice Cake Recipe (Easy, Chewy, and Absolutely Delicious)

This soft and chewy butter rice cake recipe is a simple, crowd-pleasing treat made with pantry staples. Learn how to prepare rice cake from scratch with a golden, lightly crisp crust and a pillowy, tender center.

Prep:15 mins

Cook:35 mins

Total:50 mins

Yield:9 servings

Cuisine:American

Yield: 9 servingsCalories: 210Protein: 4g

Carbs: 34gFat: 7gSat. Fat: 4gFiber: 1gSugar: 10gSodium: 180mg

Ingredients

Units

USM

Scale

1x2x3x

• 2 cups sweet rice flour (glutinous rice flour), also labeled mochiko flour; not regular rice flour
• 3/4 cups granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups whole milk, room temperature
• 2 large eggs, room temperature, lightly beaten
• 4 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• 1 tbsp sesame seeds or flaky sea salt, optional topping, for garnish

Instruction

1

Preheat your oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan generously with butter or nonstick spray, then line with parchment paper, leaving an overhang on two sides for easy lifting.

2

In a large mixing bowl, whisk together the sweet rice flour, granulated sugar, baking powder, and salt until evenly combined.

3

In a separate medium bowl or large measuring cup, whisk together the whole milk, beaten eggs, melted butter, and vanilla extract until smooth.

4

Pour the wet ingredients into the dry ingredients and whisk until you have a smooth, lump-free batter. The batter will be thinner than typical cake batter.

5

Pour the batter into the prepared pan and gently tap it on the counter twice to release any air bubbles. Sprinkle sesame seeds or flaky sea salt over the top if using.

6

Bake for 33 to 38 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

7

Allow the rice cake to cool in the pan for at least 20 minutes before lifting it out using the parchment overhang. Transfer to a wire rack to cool completely.

8

Once cooled, slice into 9 squares (or smaller pieces if preferred) and serve. Enjoy warm or at room temperature.

Equipment

• 8x8-inch baking pan
• Parchment paper
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• Wire cooling rack

Notes

Store leftover rice cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The texture firms up when chilled, so warm individual pieces in the microwave for 10 to 15 seconds to restore their soft, chewy center. You can also freeze slices individually wrapped in plastic wrap for up to 2 months. Do not substitute regular rice flour for sweet rice flour as the chewy texture depends entirely on the glutinous starch content.

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Serving, Storing, and Making It Your Own

Once your rice cake has fully cooled, slice it into 9 generous squares or smaller bite-sized pieces if serving a crowd. It keeps beautifully at room temperature for 2 days or in the refrigerator for up to 5 days. A quick 10-second microwave warm-up restores that just-baked softness instantly.

For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months. This makes it one of the best make-ahead baked goods in your rotation.

However you serve it, whether plain, dusted with powdered sugar, or alongside a bowl of creamy yogurt, this soft butter rice cake is the kind of recipe that earns a permanent spot in your baking repertoire.