Black Sesame Layer Cake Recipe

<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>

<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>

<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>