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Black Sesame Vanilla Swirl Cake

Black Sesame Vanilla Swirl Cake: A Fluffy Delight Awaits

The Black Sesame Vanilla Swirl Cake is a visually stunning dessert that combines a rich, nutty essence of black sesame with sweet vanilla, creating a deliciously fluffy experience.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Batter
  • 1/2 cup Black Sesame Seeds Substitute with white sesame seeds for a milder taste.
  • 1 cup Granulated Sugar Consider using coconut sugar for a lower glycemic alternative.
  • 1/2 cup Unsalted Butter Vegan butter can be used for a dairy-free option.
  • 3 large Eggs Replace with flax eggs for a vegan version.
  • 1/2 cup Milk Substitute with almond or oat milk for dairy-free options.
  • 1 1/2 cups All-Purpose Flour Feel free to use gluten-free flour for a gluten-free version.
  • 1 teaspoon Baking Powder Always double-check expiration date for effectiveness.
  • 1 pinch Salt Just a pinch is sufficient.
  • 1 teaspoon Vanilla Extract Using vanilla bean paste can intensify the flavor.
For Serving
  • Green Tea or Coffee Pairs beautifully with the cake.

Equipment

  • Mixing bowl
  • Food processor
  • Skillet
  • Rubber spatula
  • 9-inch round cake pans
  • Wire Rack
  • Toothpick

Method
 

Step-by-Step Instructions
  1. Toast 1/2 cup of black sesame seeds in a dry skillet over medium heat for about 3-5 minutes until fragrant and golden. Blend into a smooth paste.
  2. Cream 1/2 cup of softened unsalted butter and 1 cup of granulated sugar until fluffy. Add 3 eggs, 1 teaspoon vanilla, and mix well. Alternately add 1 1/2 cups flour, 1 teaspoon baking powder, and 1/2 cup milk, then fold in black sesame paste.
  3. Repeat the process for a separate vanilla batter using the same ingredients but without black sesame paste.
  4. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans. Alternate spooning batters into the pans and swirl gently.
  5. Bake for 30-35 minutes, checking for doneness with a toothpick.
  6. Let cakes cool in the pans for 15 minutes, then turn them out onto a wire rack to cool completely. Assemble with frosting as desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 350IUCalcium: 100mgIron: 1.5mg

Notes

This cake can be stored at room temperature for up to 3 days, in the fridge for up to 1 week, or frozen for up to 3 months. Reheat gently for best texture.

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