White Chocolate Black Sesame Cake Recipe

Black sesame always has a special place in my heart for its distinctive and aromatic nutty flavour. This is likely due to my upbringing with Asian desserts with excellent use of black sesame such as in glutinuous rice balls and black sesame soup paste! As such, I thought to capture the flavour of Black Sesame in my White Chocolate Black Sesame Cake, with the lightly sweet white chocolate to match.

The best part? The making of this White Chocolate Black Sesame Cake is not at all complicated. All you would have to do is to grab ready made Black Sesame paste. However, if the ready made version is not available in your country, you can make it from scratch (with much more effort). Otherwise, all you have to do is simple mixing, which allows you to finish fast too! For myself, I also decided to add a dash of vanilla for that nice background flavour.

An important note is to keep to this amount of sugar, and not to reduce it too drastically. I understand that many of my readers, like myself, are conscious about the sugar content in bakes. However, black sesame paste can be quite bitter (give it a small scoop) and this amount of sugar is needed to counterbalance it, while allowing the black sesame to shine.

A final note for black sesame fans like myself – you can easily multiply this recipe by 2 or 3 to make a tiered cake, especially for birthday celebrations. Without further ado, the recipe!

White Chocolate Black Sesame Cake Recipe
by Javier Tan September-15-2024

This delightful White Chocolate Black Sesame Cake comes with the distinctive aroma of Black Sesame with a light touch of milky sweetness!

Ingredients

1/3 Cup + 1 Tbspn or 90g Unsalted Butter, Melted and Cooled
2/3 Cup or 130g of White Sugar
2 Large Eggs, Room Temperature, 55g each
Approx 1/2 Cup or 120g of Black Sesame Paste (store bought works, suggested to measure by grams isntead of cups)
1 Tsp or 5ml of Vanilla Essence
3 Tbspns or 45ml of Vegetable Oil (Flavourless, such as Canola)
1 Cup or 120g of All-Purpose / Plain Flour, sift if clumpy
1 Teaspoon or 4g Baking Powder
(Optional, Glaze) Approx 1/4 Cup or 60g of White Chocolate, Melted
(Optional, Topping) Approx 1/3 Cup of Lightly Toasted Shredded Coconut

Instructions

Preheat your oven to 160 degrees C / 320F and line your 8 inches square baking tray with parchment paper.
Then, whisk together the melted butter, sugar and eggs until of a single consistency.
Next, mix in the black sesame paste, vanilla essence and vegetable oil. You may soften the sesame paste first by stirring.
Then, whisk in the dry ingredients (flour and baking powder) until well-integrated.
Transfer the batter into your baking tray and tap a few times to dislodge excessive air.
Bake for 25 – 27 minutes, or until a toothpick inserted comes out with just a couple of crumbs.
Leave to cool for approx 30 minutes before glazing with white chocolate if desired. I coat mine with toasted shreded coconut too.
Enjoy!

Details

Prep time: 1 hours
Cook time: 25 mins
Total time: 1 hours 25 mins
Yield: 1 Fluffy and Aromatic White Chocolate Black Sesame cake

Notes:

If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
Serve fresh at room temperature (on the day itself and up to 4 days) or in a fridge (up to a week). If refrigerated, do remove it 20 – 30 mins prior to serving.
Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan