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Black Sesame Layer Cake Recipe

Black Sesame Layer Cake Recipe

Master this homemade black sesame layer cake featuring delicate vanilla sponges paired with nutty black sesame buttercream. The best combination of Eastern and Western baking traditions in one stunning dessert. Easy-to-follow steps create a professional-looking cake that's perfect for special occasions.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
30 mins
Serves:
1 cake (12 slices)
An elegant three-layer cake captured from a slight angle to showcase its dramatic black and white contrast. The exterior features smooth charcoal-colored black sesame buttercream with deliberate textural swoops created by an offset spatula. A cross-section view reveals pristine white cake layers separated by darker frosting. The cake sits atop a minimalist white cake stand against a neutral gray background, with scattered black sesame seeds and a small bowl of whole seeds nearby. Soft natural light casts gentle shadows, highlighting the cake's velvety frosting texture and moist interior crumb.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the Vanilla Cake:</li> <li class="ingredients-single-item">300g all-purpose flour</li> <li class="ingredients-single-item">350g granulated sugar</li> <li class="ingredients-single-item">1 tbsp baking powder</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">170g unsalted butter, softened</li> <li class="ingredients-single-item">240ml whole milk, at room temperature</li> <li class="ingredients-single-item">2 tsp vanilla extract</li> <li class="ingredients-single-item">4 large eggs, at room temperature</li> <li class="ingredients-single-item">For the Black Sesame Buttercream:</li> <li class="ingredients-single-item">80g black sesame seeds</li> <li class="ingredients-single-item">300g unsalted butter, softened</li> <li class="ingredients-single-item">500g powdered sugar, sifted</li> <li class="ingredients-single-item">60ml heavy cream</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">For Decoration:</li> <li class="ingredients-single-item">2 tbsp black sesame seeds</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Three 20cm (8-inch) round cake pans</li> <li class="equipment-single-item">Stand mixer with paddle attachment</li> <li class="equipment-single-item">Food processor or spice grinder</li> <li class="equipment-single-item">Offset spatula</li> <li class="equipment-single-item">Cake turntable (optional but helpful)</li> <li class="equipment-single-item">Serrated knife or cake leveler</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 175°C (350°F). Lightly grease three 20cm (8-inch) round cake pans and line the bottoms with parchment paper. This double insurance approach will ensure your cakes release perfectly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a medium bowl, whisk together the flour, baking powder, and salt. Proper mixing of dry ingredients ensures even leavening throughout your cake. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed for 5 minutes until very pale and fluffy. This extended creaming incorporates air into the batter, creating a tender crumb structure. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add the eggs one at a time, beating well after each addition. Don't rush this step - proper incorporation of each egg creates an emulsion that supports the cake's structure. Mix in the vanilla extract. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Reduce the mixer to low speed and add the flour mixture in three portions, alternating with the milk, beginning and ending with the flour. Mix just until combined - overmixing at this stage will develop gluten and toughen your cake. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Divide the batter evenly between the prepared pans (about 450g per pan if you'd like to weigh for precision). Smooth the tops with an offset spatula and tap the pans gently on the counter to release any large air bubbles. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back when lightly pressed. The cakes should be beginning to pull away from the sides of the pans slightly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely. If the tops have domed significantly, trim them level with a serrated knife once completely cool. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> For the black sesame buttercream, first toast the black sesame seeds in a dry pan over medium heat for 2-3 minutes, stirring constantly, until fragrant. This enhances their nutty flavor, but be careful - they can burn quickly! </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Transfer the toasted sesame seeds to a food processor or spice grinder and process until they form a paste-like consistency, about 3-4 minutes. The seeds will release their oils and become smoother as you process them. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> In your stand mixer with the paddle attachment, beat the butter on medium-high speed until very pale and creamy, about 5 minutes. The butter needs to be light and airy to support the addition of other ingredients. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Reduce the speed to low and gradually add the powdered sugar, about 100g at a time, beating well after each addition. Adding it slowly prevents a sugary cloud and ensures smooth incorporation. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Add the black sesame paste, heavy cream, vanilla extract, and salt. Increase the speed to medium and beat for 3 minutes until the buttercream is light and fluffy. The buttercream should be spreadable but hold its shape. </li> <li class="MethodStepper"> <h4 class="step-title">Step 14</h4> To assemble the cake, place one cake layer on your serving plate or cake stand. Spread about 180g of black sesame buttercream evenly over the top. Place the second cake layer on top and repeat with another 180g of buttercream. </li> <li class="MethodStepper"> <h4 class="step-title">Step 15</h4> Place the final cake layer on top, upside down so the flat bottom is facing up. This creates a perfectly flat top surface for your finished cake. Apply a thin layer of buttercream over the entire cake to create a crumb coat, then refrigerate for 20 minutes until set. </li> <li class="MethodStepper"> <h4 class="step-title">Step 16</h4> Once the crumb coat has chilled, apply the remaining buttercream generously to the sides and top of the cake. For a modern look, use your offset spatula to create swoops and swirls in the frosting, or smooth it completely for an elegant finish. </li> <li class="MethodStepper"> <h4 class="step-title">Step 17</h4> For decoration, gently press additional black sesame seeds around the bottom edge of the cake or sprinkle them on top in a decorative pattern. The contrast between the dark seeds and the charcoal buttercream adds beautiful visual texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 18</h4> Allow the cake to come to room temperature for about 30 minutes before serving for the best flavor and texture. Store any leftover cake covered at room temperature for up to 2 days, or refrigerated for up to 5 days. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Black Sesame Layer Cake?

The Black Sesame Layer Cake requires all-purpose flour, sugar, baking powder, butter, milk, eggs, and vanilla for the sponge layers. The striking buttercream consists of black sesame seeds, butter, powdered sugar, heavy cream, and vanilla extract.

How to cook Black Sesame Layer Cake at home?

Learn how to cook Black Sesame Layer Cake by first baking three vanilla sponge layers, then making a rich black sesame buttercream by grinding toasted sesame seeds into a paste before mixing with butter and sugar. Assemble by spreading buttercream between layers and covering the entire cake, finishing with textured swoops for an elegant presentation.

Why do you need to toast black sesame seeds before making the buttercream?

Toasting black sesame seeds develops their nutty flavour profile and releases essential oils for a more intense taste. This quick step (2-3 minutes in a dry pan) dramatically improves the depth and complexity of the buttercream, giving it that distinctive roasted quality.

Can I substitute black sesame seeds with another variety?

Yes, you can substitute with regular white sesame seeds, though the cake will have a lighter colour and milder flavour. Tahini (sesame paste) can also work in the buttercream, though you'll need to adjust quantities and may want to add a few drops of black food colouring for the dramatic look.

How long will this layer cake stay fresh?

The Black Sesame Layer Cake stays fresh at room temperature for up to 2 days when covered properly. For longer storage, refrigerate for up to 5 days, but always bring it to room temperature for 30 minutes before serving to ensure the best flavour and texture experience.

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Easy-to-follow steps create a professional-looking cake that's perfect for special occasions.", "prepTime": "PT45M", "cookTime": "PT30M", "totalTime": "PT1H15M", "keywords": "black sesame cake, Japanese-inspired dessert, layer cake, special occasion cake, nutty buttercream", "recipeYield": "12", "recipeCategory": "Dessert", "recipeCuisine": "Japanese-Fusion", "nutrition": { "@type": "NutritionInformation", "calories": "425 calories", "carbohydrateContent": "48 g", "proteinContent": "5 g", "fatContent": "24 g", "saturatedFatContent": "14 g", "cholesterolContent": "95 mg", "sodiumContent": "210 mg", "sugarContent": "36 g", "servingSize": "1 slice" }, "recipeIngredient": [ "300g all-purpose flour", "350g granulated sugar", "1 tbsp baking powder", "1/2 tsp salt", "170g unsalted butter, softened", "240ml whole milk, at room temperature", "2 tsp vanilla extract", "4 large eggs, at room temperature", "80g black sesame seeds", "300g unsalted butter, softened", "500g powdered sugar, sifted", "60ml heavy cream", "1 tsp vanilla extract", "1/4 tsp salt", "2 tbsp black sesame seeds for decoration" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare", "text": "Preheat your oven to 175°C (350°F). Lightly grease three 20cm (8-inch) round cake pans and line the bottoms with parchment paper. This double insurance approach will ensure your cakes release perfectly." }, { "@type": "HowToStep", "name": "Mix dry ingredients", "text": "In a medium bowl, whisk together the flour, baking powder, and salt. Proper mixing of dry ingredients ensures even leavening throughout your cake." }, { "@type": "HowToStep", "name": "Cream butter and sugar", "text": "In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed for 5 minutes until very pale and fluffy. This extended creaming incorporates air into the batter, creating a tender crumb structure." }, { "@type": "HowToStep", "name": "Add eggs", "text": "Add the eggs one at a time, beating well after each addition. Don't rush this step - proper incorporation of each egg creates an emulsion that supports the cake's structure. Mix in the vanilla extract." }, { "@type": "HowToStep", "name": "Combine wet and dry", "text": "Reduce the mixer to low speed and add the flour mixture in three portions, alternating with the milk, beginning and ending with the flour. Mix just until combined - overmixing at this stage will develop gluten and toughen your cake." }, { "@type": "HowToStep", "name": "Bake", "text": "Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back when lightly pressed." }, { "@type": "HowToStep", "name": "Cool cakes", "text": "Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely. If the tops have domed significantly, trim them level with a serrated knife once completely cool." }, { "@type": "HowToStep", "name": "Toast sesame seeds", "text": "For the black sesame buttercream, first toast the black sesame seeds in a dry pan over medium heat for 2-3 minutes, stirring constantly, until fragrant. This enhances their nutty flavor." }, { "@type": "HowToStep", "name": "Process seeds", "text": "Transfer the toasted sesame seeds to a food processor or spice grinder and process until they form a paste-like consistency, about 3-4 minutes. The seeds will release their oils and become smoother as you process them." }, { "@type": "HowToStep", "name": "Make buttercream", "text": "In your stand mixer with the paddle attachment, beat the butter until very pale and creamy. Gradually add the powdered sugar, then add the black sesame paste, heavy cream, vanilla extract, and salt. Beat until light and fluffy." }, { "@type": "HowToStep", "name": "Assemble cake", "text": "Place one cake layer on your serving plate and spread about 180g of black sesame buttercream evenly over the top. Place the second cake layer on top and repeat with another 180g of buttercream. Top with the final layer." }, { "@type": "HowToStep", "name": "Frost cake", "text": "Apply a thin layer of buttercream over the entire cake to create a crumb coat, then refrigerate for 20 minutes until set. Once chilled, apply the remaining buttercream generously to the sides and top of the cake." }, { "@type": "HowToStep", "name": "Decorate and serve", "text": "Gently press additional black sesame seeds around the bottom edge of the cake or sprinkle them on top in a decorative pattern. Allow the cake to come to room temperature for about 30 minutes before serving for the best flavor and texture." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "156" }, "review": [ { "@type": "Review", "author": "Mei Tanaka", "datePublished": "2024-06-01", "reviewBody": "Stunning flavor combination! The black sesame buttercream is perfectly nutty without being overwhelming. The vanilla cake provides the perfect canvas for the sesame flavor to shine. My Japanese grandmother approved!", "name": "Authentic and Impressive", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sara Khoury", "datePublished": "2024-05-25", "reviewBody": "The cake looks impressive but wasn't difficult to make! I was nervous about grinding the sesame seeds but it worked perfectly. The contrast between the dark frosting and light cake is so dramatic - perfect for my dinner party.", "name": "Elegant and Approachable", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Henrik Andersson", "datePublished": "2024-05-30", "reviewBody": "This black sesame frosting is absolutely addictive! I could eat it by the spoonful. The cake itself is perfectly moist and tender. Worth every minute spent making it. Will definitely make again for special occasions.", "name": "Outstanding Flavor", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Patel", "datePublished": "2024-06-05", "reviewBody": "Definitely worth grinding fresh sesame seeds! I made this for my mother's birthday and everyone was impressed by both the appearance and flavor. The texture of the cake layers is perfect - not too dense, not too light.", "name": "Perfect Birthday Cake", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Carlos Mendoza", "datePublished": "2024-05-20", "reviewBody": "Such an elegant alternative to chocolate cake! I love how the black sesame flavor is distinctive yet familiar. The instructions were clear and detailed, making it easy to achieve professional results. My guests were wowed!", "name": "Sophisticated and Delicious", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Black Sesame Layer Cake?", "acceptedAnswer": { "@type": "Answer", "text": "The Black Sesame Layer Cake requires all-purpose flour, sugar, baking powder, butter, milk, eggs, and vanilla for the sponge layers. The striking buttercream consists of black sesame seeds, butter, powdered sugar, heavy cream, and vanilla extract." } }, { "@type": "Question", "name": "How to cook Black Sesame Layer Cake at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Black Sesame Layer Cake by first baking three vanilla sponge layers, then making a rich black sesame buttercream by grinding toasted sesame seeds into a paste before mixing with butter and sugar. Assemble by spreading buttercream between layers and covering the entire cake, finishing with textured swoops for an elegant presentation." } }, { "@type": "Question", "name": "Why do you need to toast black sesame seeds before making the buttercream?", "acceptedAnswer": { "@type": "Answer", "text": "Toasting black sesame seeds develops their nutty flavour profile and releases essential oils for a more intense taste. This quick step (2-3 minutes in a dry pan) dramatically improves the depth and complexity of the buttercream, giving it that distinctive roasted quality." } }, { "@type": "Question", "name": "Can I substitute black sesame seeds with another variety?", "acceptedAnswer": { "@type": "Answer", "text": "Yes, you can substitute with regular white sesame seeds, though the cake will have a lighter colour and milder flavour. Tahini (sesame paste) can also work in the buttercream, though you'll need to adjust quantities and may want to add a few drops of black food colouring for the dramatic look." } }, { "@type": "Question", "name": "How long will this layer cake stay fresh?", "acceptedAnswer": { "@type": "Answer", "text": "The Black Sesame Layer Cake stays fresh at room temperature for up to 2 days when covered properly. For longer storage, refrigerate for up to 5 days, but always bring it to room temperature for 30 minutes before serving to ensure the best flavour and texture experience." } } ] }