Black Sesame Layer Cake

Need a fun new flavor for your next cake? Try this black sesame layer cake! The nuttiness pairs perfectly with the light texture of the cake and the richness of the Swiss meringue buttercream.

If you can’t tell by now, I love making cakes for any reason in the world! Luckily, it was my sister’s birthday so I actually had a valid reason to make one. I originally wanted to make a black sesame mousse cake but I didn’t realize how many special ingredients and pans I would need. As a result, I opted for this light and elegant black sesame layer cake.

Why Black Sesame?

I appreciate ingredients that can be used interchangeably between sweet and savory dishes, and black sesame seeds are one of those. It carries more of an Asian influence (think black sesame paste) and is honestly an underrated flavor. You can find them in many mainstream stores such as Whole Foods and Walmart!

When toasted, black sesame seeds become aromatic and have an irresistible nutty flavor. Not only that, black sesame seeds contain important minerals and healthy fats which make this dessert healthier?! Or so I tell myself.

You can also see the gorgeous color which comes from grinding the black sesame seeds and combining them with the flour. This helps incorporate the flavor and also helps you absorb the nutrients better.

Regardless of if you’ve tried black sesame desserts before, try out this easy layer cake that is guaranteed to impress!

Black Sesame Layer Cake

First, you want to toast your black sesame seeds if they didn’t come that way already. I usually do so by heating up a skillet over medium-low heat and adding the sesame seeds. Make sure that the pan is completely dry before adding the sesame. Toast, stirring occasionally, for around five minutes or until you start to smell a nutty aroma. Turn off the heat and let cool slightly. You won’t be able to see if they’re toasted so I usually go off of the smell.

Preheat oven to 350°F. Grease three 6-inch cake pans and line the bottoms with parchment paper.

Combine the toasted sesame seeds with ¼ cup sugar until finely ground. This allows it to be incorporated into the batter later on.

In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. Then with the mixer still on, gradually add in ¼ cup of granulated sugar. Keep mixing until stiff peaks form. Transfer whipped egg whites to a separate clean bowl.

In the same stand mixer bowl, this time fitted with the paddle attachment, beat butter and remaining 1/2 cup sugar on medium-high speed until light and fluffy, about 3 to 4 minutes. Add egg yolks and vanilla and beat for another minute until smooth. Scrape the bowl as needed. Add black sesame sugar, milk, and sour cream. Beat for another 2 minutes, starting on low then turning the speed up to medium to prevent splattering.

Add the flour mixture in two additions, each time mixing until just combined. Gently fold the egg whites into the batter with a spatula or wooden spoon until no streaks remain. Split the cake batter evenly between the three cake pans and bake at 350°F for 20-25 minutes or until a skewer inserted in the middle comes out clean.

Vanilla Swiss Meringue Buttercream

One of the main reasons I got into baking cakes was because Swiss meringue buttercream exists. It is absolutely life-changing and you can read more about my journey here. I also included tips for if your batch goes awry, which happened to me the first time I tried. Well, the first three times I tried.

This recipe made just enough for a crumb coat, so I recommend scaling up if you decide to decorate more elaborately! I also prefer my buttercream to be less sweet so feel free to add in more sugar.

In a dry, grease-free, heatproof mixing bowl, whisk together egg whites and sugar. Set bowl over a double boiler (saucepan filled with a few inches of simmering water) over medium heat. Make sure that the bowl does not touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out, or until mixture reaches 160°F, about 4 minutes.

When the mixture is still warm, transfer to the bowl of stand mixer fitted with a whisk attachment. On high speed, beat the mixture until stiff glossy peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes. If it still feels warm, wait until room temperature before adding butter.

On medium-high speed, add the butter 1 tablespoon at a time. Wait for the butter to fully mix in before adding the next tablespoon. After all the butter has been added, turn the mixer down to medium speed and fully beat in the vanilla and optional pinch of salt, about 30 seconds, until thick and creamy.

Additional Tips

Sour Cream

In the first batch that I tested, I used buttermilk instead of milk and sour cream. The cake was light but it got to be a bit dry. I found that using milk and sour cream helped keep the cake moist. The original recipe I referenced can be found here.

Storage

For the cake layers, you can chill them for up to 5 days in the fridge or up to 1 month in the freezer. Make sure that you wrap them properly.

For the entire frosted cake, I find that it can stay fresh in the fridge for up to 3 days.

Decorating

I decided to keep this cake simple and classy with only a crumb coat because I find it gives off a more rustic vibe and also saves a lot of time. To finish, I topped the cake with a sprinkling of toasted black sesame seeds and also some roses from our garden. Unfortunately, they weren’t edible, but I had fun arranging them for the pictures!