Just Jenn Recipes

Neapolitan Mochi Bundt Cake

For the Kid’s homework he was asked to make a ‘favorite recipe.’ The Kid loves to cook and the choice was easy: my neapolitan mochi cake. He followed the entire recipe himself (a little helping holding the bowl, etc) and in the end he got to eat his creation!

ingredients:
1 pound mochiko (1 box)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, melted
2 cups sugar
1 (12 ounce) can evaporated milk
1-1/2 teaspoons vanilla
4 eggs
2 Tablespoons Cocoa Powder
1/4 cup mini chocolate chips
pink gel food coloring

Mochiko is a sweet rice flour. It’s very fine, almost dusty. You can find it in most asian markets or online. It gives a familiar ‘chew’ to baked goods, reminiscent of mochi itself.

Preheat the oven to 350 degrees. Prep a bundt pan by greasing it with butter. Personally I never flour it, but that’s all on you.

In a medium bowl whisk together the mochiko, baking powder and salt. Set aside.

Stir together the melted butter and sugar. Then add the evaporated milk. Add the vanilla and the eggs and mix well. Now add it to the dry ingredients and mix well.

Divide the batter into three bowls, leaving one bowl as is.

In the second bowl add the cocoa powder and the chocolate chips. Stir well.

In the third bowl add a touch of pink gel food coloring just until you get a nice pink. Set aside.

In the prepped bundt pan, pour in the chocolate batter.

Top that with the vanilla (plain) and then finish it off with the pink.

Place the filled pan on a baking sheet and bake for 45-50 minutes depending on your oven. Check to see if it’s done by piercing it with a large skewer.

Let the cake cool in the pan, then turn the pan over onto a wire rack and the cake will pop right out.

Slicing into the unassuming cake and seeing all the pretty colors is what makes this cake so fun! The Kid loves the mochi texture and he likes to eat each color one at a time. This Kid is methodical.

This cake is a delicious and fun family treat!

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Neapolitan Mochi Bundt Cake

Ingredients:

Instructions:

4 Responses to “Neapolitan Mochi Bundt Cake”

  1. AikoVenus says:

    This looks so delicious! Not only do I love mochi – I absolutely love neapolitan cakes! ^^ Its so cute that he made it by himself with your recipe!

  2. tiffany says:

    i just tried making this recipe, and was wondering where i went wrong. i (thought) followed the recipe exactly, but the batter was a lot runnier than your photos, more like regular cake batter. then at 45 minutes of baking, it was still totally raw in the center. you could see that just by looking at it. so i baked it for 15 more minutes. it looked better, but when i put the skewer in, it was still raw inside. so i cooked it another 15 minutes. so, after the extra 30 minutes of bake time, the skewer came out clean. now it’s cooling, and i’m here with my fingers crossed it came out ok! do you know why it was so runny and why it took so long to cook?

  3. justJENN says:

    @Tiffany Hm, as long as you used Mochiko the batter should be thick.

  4. Nicole Li'a says:

    <3 this! Made my first one a few days ago & my sister happened to come by with my 2 year old nephew, he loved it so much she went out & bought all the items to make another one for her house for me to make :) Yikes! now my kids are requesting another one as well cake #3 in 1 week :) Thank you Jenn we <2 your website! We are also waiting for our Star Wars cookie cutters to come in to try out all your recipes!!

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