Looking for a black sesame cake recipe to impress your guests? Black Sesame Cake is a popular Asian dessert known for its warm, nutty flavor and striking black color. Whether you prefer sponge cake, layer cake, chiffon cake, or madeleines, there’s a recipe for you.
Plus, many recipes use all-natural ingredients, so you can enjoy the bold gray or black color without artificial food coloring. So why not try making a black sesame cake for your next special occasion or just as a fun baking project?
Key Black Sesame Cake Recipe Ingredients & Why
Black Sesame Seeds
These tiny powerhouses elevate black sesame cake with their warm, nutty flavor and exceptional nutrition, boasting 30% oil and 50% protein content.
Tahini
Crafted from ground sesame seeds, tahini infuses the cake with a luscious, creamy texture.
Eggs
An essential component in black sesame cake, eggs provide structure and promote a fluffy rise.
Flour
As the cake’s primary dry ingredient, flour ensures it maintains its shape and structure.
Sweetening the cake and aiding in browning, sugar plays a vital role.
Baking Powder
This leavening agent gives the cake a delightful lift.
Infusing moisture and tenderness, milk is a crucial ingredient.
Oil or Butter
These add richness and flavor, enhancing the cake’s overall profile.
Cream of Tartar
Frequently used in meringue recipes, it stabilizes egg whites and preserves their structure.
How Do You Make The Best Black Sesame Cake?
- Preheat oven to 375°F/191°C.
- Line a 9″ by 13″ baking sheet with parchment paper.
- In a large bowl, combine egg yolks, 40g granulated sugar, salt, vegetable oil, milk, black sesame powder, and vanilla extract.
- Sift in cake flour and stir until incorporated. Set aside.
- In a stand mixer with a whisk attachment, whip egg whites until foamy.
- Add cream of tartar and increase the speed.
- Gradually add the remaining 40g sugar, whip until soft peaks form.
- Fold ⅓ of whipped egg whites into the black sesame egg yolk batter to lighten.
- Continue folding in egg whites in ⅓ additions.
- Pour batter into the prepared tray.
- Tap the tray to release air bubbles.
- Smooth the surface with an offset spatula.
- Bake at 375°F/191°C for 13-15 minutes, until the cake is springy and dry on top.
- Remove from the oven and tap the tray to prevent shrinkage.
- Transfer the cake to a wire rack to cool slightly.
- Whisk until combined.
Pro Tips For Making Black Sesame Cake Recipe
- Opt for store-bought black sesame paste for time-saving convenience.
- Achieve the deepest black hue naturally with black sesame paste as your star ingredient, ideal for spooky occasions like Halloween.
- Black sesame paste, akin to peanut butter in texture, easily blends with other wet ingredients using an electric or stand mixer.
- Ensure better texture and smoother mixing by using room temperature eggs.
- Sieve your cake flour for a lump-free, lighter consistency.
- Skip greasing your chiffon pan – the cake needs to cling to rise perfectly.
- Enhance moisture and aroma in your black sesame chiffon cake by using black sesame paste instead of powder.
- Elevate your black sesame cake’s presentation with black sesame seeds, melted chocolate, or black icing.
- Infuse your sesame cake with a rich, nutty, and toasty flavor using toasted sesame oil.
- Add an elegant final touch to your sesame cake by dusting it with icing sugar
How to Store Black Sesame Cake
- For short-term storage, keep the cake in an airtight container at room temperature for 2-3 days.
- To extend freshness, refrigerate the cake for 4-5 days.
- Freeze black sesame cake for up to 2-3 months. Wrap it in plastic and aluminum foil, then thaw in the fridge before serving.
Can You Freeze Black Sesame Cake?
To freeze black sesame cake, individually wrap the baked layers in plastic before placing them in the freezer. For extended storage, freeze the cake unfrosted, as frosting may release water upon thawing. When you’re ready to enjoy it, simply thaw the cake at room temperature or in the fridge overnight and add frosting as needed.
Frequently Asked Questions About Black Sesame Cake
What does black sesame cake taste like?
With its unique and delicious nutty, roasted flavor, black sesame cake is often paired with complementary flavors like vanilla or hazelnut to create a harmonious blend.
Can I use black sesame powder instead of paste in black sesame cake?
When making a black sesame cake, you can opt for black sesame powder instead of paste. Ensure you follow the recipe’s instructions to determine the correct quantity.
How do I make black sesame cake?
Crafting black sesame cake involves blending sesame paste with ingredients like flour, sugar, and eggs, followed by baking until fully cooked.
Black Sesame Cake Recipe
Ingredients
Black sesame chiffon cake:
- 4 large eggs separated egg whites and egg yolks
- 80 g granulated sugar divided
- pinch of sea salt
- 40 ml vegetable oil
- 40 ml whole milk
- 30 g black sesame powder
- ½ teaspoon vanilla extract
- 50 g cake cake flour
- ¼ teaspoon cream of tartar or lemon juice, or white vinegar
Whipped cream filling:
- 125 ml heavy whipping cream cold (at least 36% milkfat)
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar
- 1 tablespoon black sesame seeds
Instructions
- Preheat your oven to 375°F/191°C.
- Line a 9" by 13" baking sheet with parchment paper.
- In a large bowl, combine egg yolks, 40g sugar, a pinch of salt, vegetable oil, milk, black sesame powder, and vanilla extract.
- Sift in cake flour, stir until just mixed, and set aside.
- Using a stand mixer with a whisk attachment, whip egg whites until foamy on medium-low speed.
- Add cream of tartar and increase the speed.
- Gradually incorporate the remaining 40g sugar until you reach soft peaks in the egg white meringue.
- Gently fold 1/3 of the whipped egg white meringue into the black sesame egg yolk batter to lighten it with a spatula.
- Continue folding in egg whites in 1/3 increments until fully incorporated.
- Pour the batter into the prepared baking tray.
- Tap the tray on the counter to release any air bubbles.
- Smooth the surface with an offset spatula.
- Bake at 375°F/191°C for 13-15 minutes until the top is springy and dry to the touch.
- Remove the cake from the oven and tap the tray on the counter to prevent shrinkage.
- Transfer the cake to a wire rack to cool, not completely.
- Whisk until well combined.
