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Black Sesame Vanilla Swirl Cake Recipe

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4.6 from 121 reviews

This Black Sesame Vanilla Swirl Cake is a visually stunning and delicious dessert that combines the nutty depth of toasted black sesame with the classic sweetness of vanilla. The marbled effect is achieved by swirling a black sesame paste into a smooth vanilla batter, then baked to perfection and finished with a delicate vanilla glaze for extra sweetness and shine.

Ingredients

Scale

Cake Base

  • 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

Black Sesame Swirl

  • ¼ cup black sesame seeds, toasted
  • 2 tablespoons honey
  • 1 tablespoon warm water
  • ¼ teaspoon sea salt

Vanilla Glaze

  • ¾ cup powdered sugar
  • 2  teaspoons milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preparing the Batter: 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.
  2. Combine Wet and Dry: Gently fold the flour mixture into the butter‑egg blend, alternating with the milk. Mix just until incorporated; over‑mixing would develop gluten and make the cake dense. The batter should be smooth, slightly glossy, and pourable.
  3. Divide the Batter: Spoon half of the batter into a second bowl, leaving the other half in the original bowl. This separation allows us to flavor one portion with black sesame while keeping the other pure vanilla.
  4. Creating the Swirl: For the sesame mixture, blend toasted black sesame seeds, honey, warm water, and sea salt in a food processor until a thick paste forms. Spoon this paste into the bowl holding the second half of the batter and fold gently until evenly colored.
  5. Layer the Batters: Lightly grease a 9‑inch round cake pan and dust with flour. Pour the vanilla batter first, spreading it to the edges. Drop spoonfuls of the black‑sesame batter on top, then use a thin knife or skewer to swirl the two colors together, creating a marble effect.
  6. Final Touch: Tap the pan gently on the counter to release any air bubbles and smooth the top with a spatula. The swirls should remain distinct yet blended, giving the cake its signature appearance.
  7. Baking & Finishing: Place the pan in a pre‑heated oven at 350°F (175°C) and bake for 30‑35 minutes, or until a toothpick inserted into the center emerges clean with a few moist crumbs. The top should be lightly golden and the edges set.
  8. Cool Slightly: Allow the cake to rest in the pan for 10 minutes; this prevents it from breaking when turned out. Then invert onto a wire rack to cool completely before glazing.
  9. Glaze the Cake: Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake, letting it cascade into the swirls for a glossy finish. Let the glaze set for 5 minutes before slicing.

Notes

  • Do not overmix the batter to avoid a dense cake; fold gently until just combined.
  • Make sure to toast the black sesame seeds adequately to bring out their nutty flavor.
  • Use room temperature eggs and butter for better batter consistency.
  • The glaze adds sweetness and a beautiful sheen but can be omitted for a less sweet version.
  • Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Keywords: black sesame cake, vanilla swirl cake, marble cake, homemade cake recipe, toasted sesame dessert, vanilla glaze cake

Find it online: https://dinewithlily.com/black-sesame-vanilla-swirl-cake-recipe/