Name: Black Sesame Vanilla Swirl Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Fusion
Ingredients: 1 ½ cups all‑purpose flour; ½ cup granulated sugar; 2 teaspoons baking powder; ¼ teaspoon salt; ½ cup unsalted butter, softened; 2 large eggs, room temperature; ½ cup whole milk; 1 ½ teaspoons pure vanilla extract; ¼ cup black sesame seeds, toasted; 2 tablespoons honey; 1 tablespoon warm water; ¼ teaspoon sea salt; ¾ cup powdered sugar; 2 teaspoons milk; ½ teaspoon vanilla extract

Ingredients

1 ½ cups all‑purpose flour

½ cup granulated sugar

2 teaspoons baking powder

¼ teaspoon salt

½ cup unsalted butter, softened

2 large eggs, room temperature

½ cup whole milk

1 ½ teaspoons pure vanilla extract

¼ cup black sesame seeds, toasted

2 tablespoons honey

1 tablespoon warm water

¼ teaspoon sea salt

¾ cup powdered sugar

2 teaspoons milk

Instructions

Step 1: In a large mixing bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream the softened butter with the granulated sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

Step 2: Gently fold the flour mixture into the butter-egg blend, alternating with the milk. Mix just until incorporated; avoid over-mixing to prevent a dense cake. The batter should be smooth and pourable.

Step 3: Divide the batter into two equal portions by spooning half into a separate bowl. This allows you to flavor one portion with black sesame while keeping the other vanilla.

Step 4: In a food processor, blend toasted black sesame seeds, honey, warm water, and sea salt until a thick paste forms. Fold this paste gently into one half of the batter until evenly colored.

Step 5: Lightly grease a 9-inch round cake pan and dust with flour. Pour the vanilla batter into the pan first, spreading it evenly. Drop spoonfuls of the black sesame batter on top, then use a thin knife or skewer to swirl the two batters together, creating a marble effect.

Step 6: Tap the pan gently on the counter to release air bubbles and smooth the top. Bake in a preheated oven at 350°F (175°C) for 30–35 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.

Step 7: Let the cake rest in the pan for 10 minutes to firm up, then invert onto a wire rack to cool completely.

Step 8: Whisk powdered sugar, milk, and vanilla extract together until smooth. Drizzle the glaze over the cooled cake, allowing it to fill the swirls. Let the glaze set for 5 minutes before slicing and serving.

Tips & Variations

Toast the black sesame seeds just until fragrant to enhance their nutty flavor without burning.

If you don’t have a food processor, finely grind the toasted sesame seeds using a mortar and pestle before mixing with honey and water.

For a vegan version, substitute butter with a plant-based alternative and use flax eggs instead of regular eggs.

FAQs

Can I use black sesame powder instead of seeds?

Yes, you can substitute black sesame seeds with black sesame powder for the swirl. It will blend more smoothly into the batter but may yield a slightly different texture.

Is this cake gluten-free?

This recipe uses all-purpose flour, which contains gluten. To make it gluten-free, substitute with a gluten-free flour blend suitable for baking, but note texture may vary slightly.