If you love the warm, roasted flavour of hojicha, this Hojicha White Chocolate Sour Cream Loaf is a must-try! Made with hojicha powder, creamy sour cream and sweet white chocolate chips, this loaf cake has a soft, tender crumb with a delicate sweetness. The canola oil keeps the cake moist, while the hojicha adds a comforting, nutty flavour that pairs nicely with white chocolate.
This loaf is a lovely way to bring the roasted flavour of Japanese tea into everyday baking. With its moist crumb and sweet white chocolate chips, it is simple enough for a casual afternoon treat yet pretty enough to share with guests. Serve a slice with your favourite cup of tea or coffee and enjoy a little homemade comfort. Let me know what you think in the comments!
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What is Hojicha White Chocolate Sour Cream Loaf?
Hojicha White Chocolate Sour Cream Loaf is a tender loaf cake made with hojicha, a Japanese green tea that is roasted to develop a warm, toasty flavour with notes of nuts and caramel. Sour cream and canola oil help create a moist crumb, while white chocolate chips add creamy sweetness to balance the roasted tea. This cake is an easy and delicious treat for any occasion. Can you tell I love hojicha?
Here’s Why You Will Love Hojicha White Chocolate Sour Cream Loaf
- Moist and tender texture: Sour cream and canola oil work together to create a soft, moist cake that stays tender for days.
- A delicious flavour combination: The earthy, roasted notes of hojicha complement the sweetness of white chocolate, creating a balanced flavour that isn’t overly sweet.
- Easy to make at home: No special equipment or complicated techniques are needed. Simply mix the ingredients, fold in the white chocolate chips and bake!
Equipment and Tools to Make Hojicha White Chocolate Sour Cream Loaf
- 9 × 5-inch loaf pan: Gives the cake its classic loaf shape.
- Parchment paper: Makes it easier to remove the cake from the pan.
- Mixing bowls: For combining the wet and dry ingredients.
- Whisk: Helps evenly distribute the hojicha powder and other dry ingredients.
- Electric hand mixer or stand mixer: Optional, but helpful for mixing the wet ingredients.
- Rubber spatula: For gently folding the flour mixture and white chocolate chips into the batter.
- Measuring cups and spoons: For accurate measurements.
- Wire cooling rack: Allows the cake to cool evenly.
Ingredients
Alright, let’s make our shopping list! To make this recipe, you will need…
- All-purpose flour: Provides structure and creates a soft, tender cake crumb.
- Hojicha powder: The star ingredient, adding a distinctive roasted tea flavour with nutty, earthy notes. Use finely ground hojicha powder intended for baking or drinking.
- Baking powder: Helps the loaf rise and develop a light texture.
- Baking soda: Works with the acidity of the sour cream to support leavening.
- Salt: Balances the sweetness and enhances the hojicha flavour.
- Canola oil: Keeps the cake moist and tender without adding a strong flavour that could compete with the hojicha.
- Granulated sugar: Sweetens the cake and helps create a delicate crumb.
- Eggs: Bind the ingredients together and provide structure.
- Vanilla extract: Adds warmth and complements the roasted tea flavour.
- Sour cream: Adds moisture, richness, and a subtle tang that balances the white chocolate. Full fat works best.
- White chocolate chips: Add creamy pockets of sweetness throughout the cake, balancing the roasted flavour of the hojicha.
How to Make Hojicha White Chocolate Sour Cream Loaf
Prepare the loaf pan. Preheat the oven to 350°F (175°C). Grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving a little overhang on the sides to make removing the cake easier.
Mix the wet ingredients. In a large mixing bowl, whisk together the canola oil and granulated sugar until combined. Whisk in the eggs one at a time, followed by the vanilla extract. Mix until the mixture is smooth and slightly thickened. Stir in the sour cream until the wet ingredients are evenly combined.
Combine the dry ingredients: In a separate medium bowl, whisk together the flour, hojicha powder, baking powder, baking soda and salt. Add the dry ingredients to the wet mixture. Gently fold with a spatula until the flour is almost incorporated. Avoid overmixing, as this can make the cake dense. Fold the white chocolate chips into the batter until evenly distributed. Pour the batter into the prepared loaf pan.
Bake the loaf: Bake for 55 minutes or until a toothpick inserted into the centre comes out clean or with a few moist crumbs. Oven temperatures can vary. Let the loaf cool in the pan for about 10 minutes before lifting it out using the parchment paper.
Hojicha White Chocolate Sour Cream Loaf Options and Substitutions
Want to mix things up with this recipe?
- Can I use butter instead of canola oil? Yes. Replace the canola oil with ½ cup (113 g) melted and cooled unsalted butter. The loaf will have a richer, buttery flavour and a slightly different texture.
- Can I use another neutral oil? Yes. Vegetable oil or another mild-flavoured oil can be used in the same amount.
- Can I use matcha instead of hojicha? Yes. Substitute matcha powder for the hojicha powder in the same amount. The flavour will be more grassy and slightly bitter rather than roasted and nutty.
- Can I omit the white chocolate chips? Yes. The loaf will have a more pronounced hojicha flavour and be less sweet. You can also replace them with chopped white chocolate.
- Can I use low-fat sour cream? Full-fat sour cream is recommended for the richest, most tender result, but low-fat sour cream can work. The final texture may be slightly different.
- What glaze can I use? Here is an optional glaze you can use to drizzle over the loaf once it is cooled.
- Optional White Chocolate Glaze
- ½ cup (85 g) white chocolate chips
- 1 tablespoon heavy cream or milk, plus more if needed
- ½ teaspoon hojicha powder, for dusting over white chocolate glaze
- Optional White Chocolate Glaze
Storage and Reheating Tips
Room temperature: Store the cooled loaf in an airtight container for up to 2–3 days in a cool environment.
Refrigerator: Store in an airtight container for up to 5 days. Refrigeration may make the cake feel firmer, so allow slices to come to room temperature before serving.
Freezer: Freeze the loaf or individual slices, tightly wrapped, for up to 3 months for best quality. Thaw overnight in the refrigerator or at room temperature before serving.
Reheating: If you prefer a slightly warm slice, microwave it for about 10–15 seconds. Be aware that the white chocolate chips and glaze may soften or melt.
Make Ahead Options
You can combine all the dry ingredients ahead of time and use when you are ready to bake.
Recipe Tips
- Use good-quality hojicha powder: Finely ground hojicha powder gives the cake a more even colour and flavour. Coarser tea leaves may produce a gritty texture.
- Measure the flour accurately: Too much flour can make the loaf dry. For the most consistent results, spoon the flour into the measuring cup and level it off.
- Bring ingredients to room temperature: Eggs and sour cream mix more evenly when they are not cold.
- Avoid overmixing: Once the flour is added, mix only until the ingredients are combined to keep the crumb tender.
- Check the centre before removing the loaf: The top may look finished before the middle is fully baked. Test with a toothpick and allow additional baking time if needed.
- Adjust the hojicha flavour: For a more pronounced roasted tea flavour, you can experiment with a slightly larger amount of hojicha powder in a future batch, keeping in mind that too much can introduce bitterness or dryness.
Frequently Asked Questions
What does Hojicha White Chocolate Sour Cream Loaf taste like? This loaf has a warm, roasted, nutty flavour from the hojicha, balanced by the creamy sweetness of white chocolate. The sour cream adds mosture. The overall flavour is comforting and lightly sweet, making it a lovely pairing with tea or coffee.
What is hojicha? Hojicha is a Japanese green tea that is roasted at high temperatures, giving it a distinctive toasty aroma and a warm, nutty flavour. It is available as loose-leaf tea and as a fine powder that can be used in baking, drinks, and desserts.
Can I taste sour cream in the loaf? The sour cream does not give the loaf a strong sour flavour. Instead, it adds moisture and tenderness.
Why is my hojicha loaf dry? A dry loaf may be caused by too much flour, overbaking, or overmixing the batter. Measure the flour carefully and begin checking the cake for doneness at around 50 minutes. The toothpick should come out clean or with a few moist crumbs.
Can I make this recipe without a mixer? Yes! This recipe can be made by hand with a whisk and a rubber spatula. Since it uses oil rather than softened butter, there is no need to cream the butter and sugar.
Can I make this recipe into muffins? Yes. Divide the batter among lined muffin cups, filling each about two-thirds to three-quarters full. Bake at 350°F (175°C), beginning to check for doneness after approximately 18 minutes. Baking time will depend on the size of the muffins.
Hungry for More Hojicha Recipes?
Lastly, if you make my Hojicha White Chocolate Sour Cream Loaf be sure to leave a comment or give this recipe a star rating! I love to hear from you guys and respond to each and every comment. Also, don’t forget to tag me @cookwith.chopsticks and #cookwithchopsticks on Instagram! Looking through the photos of recipes you have made makes me sooooo happy! You can also follow along on YouTube, TikTok, Facebook and Pinterest.
Hojicha White Chocolate Sour Cream Loaf
Ingredients
Equipment
Method
- Prepare the loaf pan. Preheat the oven to 350°F (175°C). Grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving a little overhang on the sides to make removing the cake easier.
- Mix the wet ingredients. In a large mixing bowl, whisk together the canola oil and granulated sugar until combined. Whisk in the eggs one at a time, followed by the vanilla extract. Mix until the mixture is smooth and slightly thickened. Stir in the sour cream until the wet ingredients are evenly combined.
- Combine the dry ingredients. In a separate medium bowl, whisk together the flour, hojicha powder, baking powder, baking soda and salt. Add the dry ingredients to the wet mixture. Gently fold with a spatula until the flour is almost incorporated. Avoid overmixing, as this can make the cake dense. Fold the white chocolate chips into the batter until evenly distributed. Pour the batter into the prepared loaf pan.
- Bake the loaf. Bake for 55 minutes or until a toothpick inserted into the centre comes out clean or with a few moist crumbs. Oven temperatures can vary. Let the loaf cool in the pan for about 10 minutes before lifting it out using the parchment paper.
Notes
- Use good-quality hojicha powder: Finely ground hojicha powder gives the cake a more even colour and flavour. Coarser tea leaves may produce a gritty texture.
- Measure the flour accurately: Too much flour can make the loaf dry. For the most consistent results, spoon the flour into the measuring cup and level it off.
- Bring ingredients to room temperature: Eggs and sour cream mix more evenly when they are not cold.
- Avoid overmixing: Once the flour is added, mix only until the ingredients are combined to keep the crumb tender.
- Check the centre before removing the loaf: The top may look finished before the middle is fully baked. Test with a toothpick and allow additional baking time if needed.
- Adjust the hojicha flavour: For a more pronounced roasted tea flavour, you can experiment with a slightly larger amount of hojicha powder in a future batch, keeping in mind that too much can introduce bitterness or dryness.
