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.
What is Black Sesame?
I appreciate ingredients that can be used interchangeably between sweet and savory dishes, and black sesame is definitely one of those. They are different than the common white sesame seed. Black sesame seeds are unhulled, which makes them richer in nutrients and crisper than white sesame seeds. Furthermore, black sesame is more commonly used in Far Eastern cuisines whereas white sesame is used in a variety of cuisines including American, Korean, and Mediterannean.
Black sesame is especially popular in Chinese desserts which is what I used for inspiration for this cake. A popular spinoff ingredient is black sesame paste, which is especially popular in Japanese and Chinese baked goods and is always such a comforting flavor.
In this recipe, you will be using whole black sesame seeds that will be toasted then ground. When toasted, black sesame seeds become aromatic and have an irresistible nutty flavor. You can find black sesame seeds in many mainstream stores such as Whole Foods and Walmart!
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!
Let’s Make Black Sesame Layer Cake
Toasting Black Sesame Seeds
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.
Making Black Sesame Cake Layers
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.
Making 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 in my Coffee Oreo Watercolor Cake blog post. 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 for Making Black Sesame Layer Cake
Using 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.
How To Store Black Sesame Cake
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.
How I Decorated
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!
Want more cake ideas? Check out my Coffee Oreo Watercolor Cake for cake design inspiration or my Mango Crepe Cake for an impressive no-bake cake!
Black Sesame Layer Cake
Ingredients
Black Sesame Cake
- ½ cup black sesame seeds, toasted
- 1 cup granulated sugar, divided
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 3 eggs, separated
- ½ cup butter, softened 1 stick
- 1 tsp vanilla extract
- ½ cup milk, room temperature
- ½ cup sour cream, room temperature or greek yogurt
Vanilla Swiss Meringue Buttercream
- 3 egg whites 120 g
- ¾ cup granulated sugar
- ¾ cup unsalted butter 1½ sticks
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease three 6-inch cake pans and line the bottoms with parchment paper.
- Using a food processor, grind black sesame seeds and ¼ cup sugar until finely ground.
- 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.
- Let cakes cool for 10 minutes. Remove from cake pan and finish cooling on a wire rack. Once at room temperature, wrap in plastic wrap and keep in fridge for up to a week. Alternatively, you can freeze them as necessary.
Vanilla Swiss Meringue Buttercream
- 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.
Assembly
- When cakes have completely cooled, level them using a serrated knife or a cake leveler. Frost them however you would like. I opted for just a simple crumb coat.