Name: Black Sesame Cream Layer Cake
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Ingredients: 150 g cake flour ((or all-purpose flour)); 30 g black sesame powder ((finely ground)); 2 tbsp cocoa powder ((optional)); 1 tsp baking powder ((ensure it's fresh)); 1 pinch salt; 3 large eggs ((room temperature)); 120 g sugar ((superfine or regular)); 80 ml vegetable oil ((or melted butter)); 100 ml milk ((whole milk preferred)); 1 tsp vanilla extract ((real vanilla)); 250 ml heavy cream ((cold)); 150 g mascarpone cheese ((or cream cheese)); 60 g powdered sugar ((sifted)); 1 tsp vanilla extract; 150 g white chocolate ((chopped)); 100 ml heavy cream; 1 tsp butter ((for shine)); cocoa powder ((for dusting)); extra whipped cream ((for piping))

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The Cake That Brought My Family to the Table: Black Sesame Cream Layer Cake with White Chocolate Glaze

There’s something about cake that feels like a celebration, even on an ordinary Wednesday. I vividly remember the first time I made this black sesame cream layer cake with white chocolate glaze—it was for a rainy-day Sunday lunch when my entire family was (surprisingly) home at once. As the scent of toasted black sesame and melting white chocolate drifted through the kitchen, my sister poked her head in, asking, “Are we having a party?” Honestly, it felt like we were. Every bite of this cake brings back that happy chaos: laughter, stories, and the quiet moment of shared dessert that somehow makes any day a little bit special.

Why You’ll Adore This Black Sesame Cream Layer Cake

Let me be real—this cake is pure magic for a few key reasons:

It’s Uniquely Flavorful: The nutty, almost earthy taste of black sesame gives this layer cake an unforgettable personality. Paired with the silkiness of mascarpone and the sweet richness of white chocolate, it becomes next-level.
It’s Gorgeous (With Minimal Fuss): That dramatic drip of white chocolate glaze turns a simple homemade dessert into a showstopper—no professional skills required!
Texture Heaven: This black sesame cake is tender and light, contrasting beautifully with the creamy, whipped mascarpone filling. Each forkful is utterly satisfying.
Surprisingly Easy: Even if you’re not a “cake person,” this recipe’s straightforward steps make it totally doable. Plus, it’s forgiving—no fancy equipment needed, just some bowls and a little patience!

Ingredients You’ll Need for Black Sesame Cream Layer Cake

Here’s everything you’ll need—trust me, some ingredients have easy swaps (noted below):

For the Cake Layers:

150 g cake flour (or all-purpose flour—AP is fine if that’s what you’ve got!)
30 g black sesame powder (finely ground—look for it at Asian groceries or toast and grind your own for extra flavor)
2 tbsp cocoa powder (optional, but it adds such a lovely depth to the flavor—highly recommend if you’re a chocolate fan!)
1 tsp baking powder (ensure it’s fresh for a perfect rise)
Pinch of salt (brings out all those sweet and nutty notes)
3 large eggs (room temperature helps them whip up nice and fluffy)
120 g sugar (superfine or regular granulated both work)
80 ml vegetable oil (or melted butter for extra richness—your call!)
100 ml milk (whole milk gives it extra tenderness, but any milk works)
1 tsp vanilla extract (real vanilla, if you can!)

For the Cream Filling:

250 ml heavy cream, cold (the colder, the better for whipping)
150 g mascarpone cheese (or swap with cream cheese for a tangier twist)
60 g powdered sugar (sifted for smoothness)
1 tsp vanilla extract

For the White Chocolate Glaze:

150 g white chocolate, chopped
100 ml heavy cream
1 tsp butter (adds shine and extra silkiness)

For Decoration:

Cocoa powder (for dusting)
Extra whipped cream for piping (use up the rest of your cream—bonus treats always welcome!)

(Extra tip: If black sesame isn’t on hand, you could substitute finely ground roasted walnuts or hazelnuts for a different spin.)

Step-by-Step Guide: Making the Perfect Black Sesame Cream Layer Cake

Let’s walk through this together—you’ve got this!

Bake the Cake Layers:
Preheat your oven to 175°C (350°F) and line your favorite cake pan (square or rectangle both work).
In a medium bowl, whisk together your flour, black sesame powder, cocoa, baking powder, and salt. Don’t worry if the cocoa looks subtle—its flavor sneaks up in the best way.
In another large bowl, whip your eggs and sugar until pale and fluffy. This does take a few minutes, but trust me, it makes for a beautifully airy cake.
Add in vegetable oil (or melted butter), milk, and vanilla. Mix until smooth. Gently fold the dry mix into the wet—don’t overmix; you just want it combined.
Pour into your lined pan and bake for 25-30 minutes. When a toothpick comes out clean, you’re done! Let it cool completely, then slice into even layers (two or three, depending on your pan size).
Prepare the Cream Filling:
Cold cream is key! Whip it together with powdered sugar until soft peaks form—it should look cloud-like.
Scoop in your mascarpone and vanilla and gently fold until smooth. I like to transfer this into a piping bag for those satisfyingly neat layers, but a large spoon works just fine.
Make the White Chocolate Glaze:
Heat cream in a small saucepan until just simmering. Pour it over your chopped white chocolate in a heatproof bowl; let it sit, then stir until silky smooth. Add in the butter for that extra glossy finish. Let it cool so it’s pourable but not hot (you want those lovely drips, not a runny mess).
Assemble Your Cake:
Place your first cake layer on a serving plate. Pipe or spoon on a thick swoop of cream filling. Top with your next layer and repeat. When you’re down to your final layer, go wild with the white chocolate glaze—let it drip down naturally. Finish with a dusting of cocoa powder and more whipped cream puffs or swooshes for drama.

(If you have kids in the house, invite them to help with the decorating—it’s a guaranteed giggle-fest!)

My Secret Tips and Tricks for Black Sesame Cake Success

Here’s what I’ve learned (sometimes the hard way!):

Room Temperature Ingredients: For cake that rises perfectly, make sure your eggs and milk aren’t fridge-cold.
Fresh Black Sesame Powder: Toast whole black sesame seeds and grind them just before baking. It makes the cake extra fragrant with that signature nutty taste.
Don’t Overbake: Test with a toothpick at the 25-minute mark—every oven is different, and you want a soft, moist crumb.
Smooth Glaze: Chop your white chocolate finely for swift, even melting. Let it cool just enough before pouring so it drips but doesn’t soak into the cake.
Neat Layers: Using a piping bag for the cream helps create even, Instagrammable layers. But rustic, messy layers taste just as good, I promise.
Make-Ahead: The flavors deepen overnight, making this an ideal make-ahead celebration cake (plus, less stress!).

Creative Variations and Ingredient Swaps

No two families or tastebuds are the same, right? Here are a few ways to make this cake your own:

Gluten-Free: Use a trusted 1:1 gluten-free flour blend instead of wheat flour.
Go Dairy-Free: Swap milk and cream for coconut cream or a plant-based alternative. Vegan white chocolate works in the glaze.
Nutty Twist: Add finely chopped roasted hazelnuts or walnuts to the batter for extra crunch and flavor.
Fruit Layers: Tuck sliced strawberries or raspberries between the cream for a fresh, fruity contrast.
Chocolate Variation: Leave out the sesame and double up on cocoa powder for the ultimate chocolate lover’s dream.
Different Cheese: Use soft goat cheese instead of mascarpone for a subtle tang (so good with black sesame!).

Whatever you swap, this cake remains totally cozy, shareable, and your own flavor adventure.

How to Serve and Store Your Black Sesame Cream Cake

Serving Suggestions:

Slice generously and serve with a cup of matcha, green tea, or coffee—the nutty sesame and sweet glaze make for a dreamy pairing.
Decorate right before serving for ultimate wow-factor, or keep things chill and rustic if that’s more your vibe.

Storing Your Layer Cake:

Store leftovers (if there are any!) in an airtight container in the fridge for up to 3 days.
If you need to make it ahead, assemble the layers and refrigerate for up to 24 hours before adding the glaze and final decorations—the cake only gets more delicious as it chills!

(This cake is even better the next day—the cream sets, the flavors meld, and, yes, sometimes I eat a piece straight from the fridge. No shame!)

FAQs: Your Top Questions About Black Sesame Cream Layer Cake Answered

Can I make this cake ahead of time?
Absolutely! You can bake the cake layers and prepare the cream up to two days before. Keep them separate, then assemble and glaze on the day you serve for the freshest flavor.

What if I can’t find black sesame powder?
No worries—toast whole black sesame seeds in a dry pan, then grind in a food processor or spice grinder until very fine. You could also use tahini (black sesame paste) in a pinch: just tweak the liquid quantities a bit.

Can I freeze this cake?
While I don’t recommend freezing the fully assembled cake (the cream filling gets weird), you can freeze the baked, cooled cake layers. Just wrap them well and thaw before assembling.

Is there a non-dairy substitute for the cream and mascarpone?
For a dairy-free version, use coconut cream (chilled and whipped) and non-dairy cream cheese alternatives. Vegan

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