Black Sesame Cream Layer Cake
An indulgent layer cake featuring the nutty flavor of black sesame, creamy mascarpone filling, and a rich white chocolate glaze—perfect for any celebration or cozy gathering.
Servings 8 servings
Calories 380kcal
Ingredients
For the Cake Layers
- 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)
For the Cream Filling
- 250 ml heavy cream (cold)
- 150 g mascarpone cheese (or cream cheese)
- 60 g powdered sugar (sifted)
- 1 tsp vanilla extract
For the White Chocolate Glaze
- 150 g white chocolate (chopped)
- 100 ml heavy cream
- 1 tsp butter (for shine)
For Decoration
- cocoa powder (for dusting)
- extra whipped cream (for piping)
Instructions
Bake the Cake Layers
- Preheat your oven to 175°C (350°F) and line your cake pan.
- In a medium bowl, whisk together flour, black sesame powder, cocoa, baking powder, and salt.
- In another large bowl, whip the eggs and sugar until pale and fluffy.
- Add in the vegetable oil, milk, and vanilla. Mix until smooth.
- Gently fold the dry mix into the wet until just combined.
- Pour into your lined pan and bake for 25-30 minutes until a toothpick comes out clean.
- Let it cool completely, then slice into even layers.
Prepare the Cream Filling
- Whip the cold heavy cream with powdered sugar until soft peaks form.
- Gently fold in mascarpone and vanilla until smooth.
Make the White Chocolate Glaze
- Heat cream in a small saucepan until just simmering.
- Pour it over the chopped white chocolate and stir until smooth.
- Add in butter and let cool until pourable.
Assemble Your Cake
- Place the first cake layer on a serving plate and pipe or spoon on cream filling.
- Top with the next layer and repeat.
- Drizzle with white chocolate glaze on the top layer.
- Finish with cocoa powder and extra whipped cream.
Notes
This cake is best made ahead, allowing flavors to deepen overnight. Store in an airtight container in the fridge for up to 3 days.
