Republique’s Raspberry-Mochi Butter Cake with Matcha Glaze

 

I made this very pretty cake for someone’s birthday and a fairly straightforward recipe that can be made even during the weekdays! I like that it’s only 1 layer and it only requires a glaze topped with raspberries. This recipe is from the Republique Café and Bakery in Los Angeles. Hopefully one day I can make it out to the bakery to try the cakes and pastries there!

Republique’s Dazzling Raspberry-Mochi Butter Cake with Matcha Glaze | Food Gal (~from the Republique Café and Bakery)

(Makes one 9-inch cake)

 For Butter Cake:

 2 1/4 cups plus 1 tablespoon glutinous rice flour (preferably Mochiko)

1 1/2 cups plus 2 tablespoons granulated sugar

 1 1/2 teaspoons baking powder

 1/4 cup unsalted butter, melted

 2 large eggs

 3/4 cup coconut milk

 3/4 cup evaporated milk

 1 teaspoon vanilla extract

 9 1/4 ounces raspberies

 For Matcha Glaze:

 2 cups plus 1 tablespoon confectioners’ sugar

 1/4 cup whole milk

1 1/2 teaspoons matcha powder

Directions

To make the butter cake: Preheat the oven to 350 degrees. Line the bottom of a 9-inch round cake pan with parchment paper and coat the sides of the pan with cooking spray.

In a large bowl, whisk together the rice flour, granulated sugar, and baking powder. Set aside.

In another bowl, whisk together the butter, eggs, coconut milk, evaporated milk, and vanilla. Pour the wet ingredients into the bowl with the dry ingredients and whisk until incorporated.

Pour the batter into the prepared pan and place 1 1/2 cups of the raspberries randomly on top, pushing each one down into the batter until submerged.

Bake until golden brown and a toothpick or cake tester inserted into the center of the cake comes out clean and the center of the cake is firm, 50 to 60 minutes. (Don’t underbake or else the cake will have a gritty texture. The center should be very firm, not at all jiggly and not even springy.) Transfer to a cooling rack. After the cake has cooled slightly, run a knife around the inside edge of the pan and invert it onto the cooling rack.

To make that matcha glaze: Put the confectioner’s sugar, milk, and matcha powder in the bowl of a stand mixer fitted with the whisk attachment. Whisk until smooth. Set aside.

Put the cake on a serving plate or cake stand, bottom-side up. Pour the glaze on top and spread it with a spatula so it drips down the sides. Garnish the top with the remaining 1/2 cup raspberries. Slice and serve immediately. Store the cake in an airtight container at room temperature for up to 2 days.