The Little Epicurean

Oct 13 2015

Black Sesame Cake

Halloween Black Sesame Cake with marshmallow webs

Growing up, Halloween was a big deal at my house. My mom would go all out on Halloween, decorating the house and getting the BEST candies to pass out. Throughout elementary school, we had the same routine. At the end of September my mom would ask me what I’d like to dress up as. Come October, she would sew together my outfit, gather the perfect accessories and organize our neighborhood trick-or-treat group.

I never realized how much time and effort she put into my costumes (and my brother’s, too!). I have no idea where she found the time or energy. But when I look back on pictures or recall childhood memories, I’m overwhelmed with appreciation and gratitude. My mom always made it a point to make me different from everyone. (I was that kid whose wardrobe consisted of pinks, polka dots, and neon prints.) She never wanted me to blend into a crowd. (For that, I’m super thankful. She’s made me confident and not afraid to be myself.)

She made me all sorts of costumes from Disney princesses like Belle and Snow White to more elaborate outfits like Hoppity, the pink bunny beanie baby which included a human-sized TY tag along with a plastic tag protector! (Of course! TY beanie beanie require tag protectors!) [One of these days, I’ll have to share some of these pictures.]

It’s been ages since I’ve asked my mom to make me a costume. Although, I bet once grandchildren are involved, she’ll have her sewing machine out as early as August to prepare. Even though I don’t dress up anymore (mainly because Alex refuses to do matching costumes), at least I get to dress up the pups all I want! AND most importantly, I get to make Halloween inspired sweets and treats like this black sesame cake with marshmallow webs.

Halloween Black Sesame Cake with marshmallow webs

This cake was inspired by the recent Food Network Magazine cover photo. Their feature Halloween cake is carrot cake covered in chocolate frosting and a marshmallow web. I was quite intrigued by the web, so I put my own spin on it.

At first I thought about making a “black” velvet cake. Good thing, I didn’t have black food coloring. As I searched through my pantry, I came across black sesame and this cake was born.

This recipe makes three 6-inch cake layers. I have a photo of the black sesame flour/powder I used in my black sesame shortbread post. If this black sesame cake seems too daunting, here’s an easier black sesame cupcake with matcha frosting.

Halloween Black Sesame Cake with marshmallow webs

Fill, stack, and frost the cake as usual. Let it chill in the fridge for about 20 minutes to allow the frosting to set and harden before you decorate it with the marshmallow webs.

Halloween Black Sesame Cake with marshmallow webs

This marshmallow web goop is super easy to make. You simply put marshmallows in the bowl of a stand mixer fitted with a whisk attachment. The friction and heat created during mixing is enough to break down the marshmallows. You end up with this shiny, glossy, and super stringy goop. (It’s my new favorite thing and I want to cover all sorts of cakes with it! Thanks, Food Network Magazine!)

Halloween Black Sesame Cake with marshmallow webs

The marshmallow webs sort of look like silly string. You can add as much or as little as you want on the cake. I should have stopped here for an artistic minimal look- but I went a little overboard as shown in the photo below.

Halloween Black Sesame Cake with marshmallow webs

As you can see, this marshmallow web goop stuff can get pretty messy. If you’re not careful, it’ll end up everywhere… on your camera buttons, in your hair, all over the table, on the floor, on your phone! It’s best to work on a surface you can easily wash.

Halloween Black Sesame Cake with marshmallow webs

Halloween Black Sesame Cake with marshmallow webs

If you’ve never had black sesame desserts- it tastes quite similar to peanuts. It’s very toasty and nutty in flavor. The cake isn’t that sweet, neither is the frosting. The sugary marshmallows really help to balance out the flavors in this cake. My mom LOVED it. Alex couldn’t get enough it. Two thumbs up means it’s definitely a cake I’ll repeat for future Halloweens to come!

Print Recipe

Black Sesame Cake with marshmallow webs

Yield: 6-inch cake


Black Sesame Cake:

  • 1/3 cup sesame paste* (recipe follows)
  • 2 cups all-purpose flour
  • 3/4 cup black sesame flour/powder
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 10 Tbsp (6 oz) unsalted butter, room temperature
  • 1 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 1/4 cup whole milk, room temperature

Black Sesame Frosting:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 4 oz cream cheese, room temperature
  • 2 Tbsp black sesame paste*
  • 2 Tbsp black sesame flour/powder
  • 2 1/3 cup confectioners' sugar (powdered sugar)
  • pinch of salt

*Black Sesame Paste: (makes enough for cake + frosting)

  • 1/2 cup black sesame seeds
  • 1/4 cup honey
  • 1/4 cup light corn syrup

Marshmallow Web:


Black Sesame Cake:

  1. Preheat oven to 350 degrees F. Line three 6-inch round cake pans with parchment paper. Lightly grease pans and set aside.
  2. Whisk together flour, black sesame flour, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, beat butter. Add sugar and mix until smooth. Scrape down bowl as needed. Add eggs, vanilla, and black sesame paste. Mix until incorporated.
  4. In three additions, alternate adding dry mixture and milk to batter. Mix on low speed.  Scrape down bowl occasionally to make sure all ingredients are fully incorporated.
  5. Divide batter among prepared cake pans. Bake for 30-35 minutes until toothpick inserted in center of cake comes out clean. Allow to cool in pan for 5 minutes before unmolding. Place cake on wire rack and allow to cool to room temperature.

Black Sesame Frosting:

  1. In the bowl of stand mixer fitted with a paddle attachment, cream together butter and cream cheese until smooth. Add black sesame paste, black sesame flour, and powdered sugar. Mix on low speed. Scrape down bowl as needed to ensure thorough mixing.

Black Sesame Paste:

  1. Pulse black sesame seeds in a food processor. Process until almost all the seeds have been ground into a powder. Add honey and corn syrup. Continue to process until thick paste is achieved.

Marshmallow Web:

  1. In the bowl of a stand mixer fitted with a whisk attachment, beat marshmallows on medium speed. The friction of the whisk will break down the marshmallows. Once marshmallows are smooth, add a few drops orange food gel coloring. Mix together and add additional coloring as desired. Beat until mixture is smooth, shiny, and glossy.
  2. Use two forks to pull out about a tablespoon of marshmallow mixture. Stretch and pull into strands and gently drape over the top and sides of frosted cake.

The Little Epicurean

Halloween Black Sesame Cake with marshmallow webs


31 Responses to “Black Sesame Cake”

  1. October 13, 2015
    4:09 am

    Such a cool cake idea! this has got to be the most halloween-y cake I’ve ever seen :) The marshmallow webs look amazing!

    • Maryanne Cabrera replied...

      Thanks June! :) I’m a big marshmallow fan…I just can’t stop making/eating the webs!

  2. October 13, 2015
    5:05 am

    Marshmallow helps for creating amazing stuff with a tad of imagination!

  3. October 13, 2015
    8:58 am

    that sounds like such a cool technique! will try it with plenty of old newspaper. and as much as i like red velvet, i like sesame better, so i’m glad you didn’t have black food coloring, too (:

    • Maryanne Cabrera replied...

      Try it! It’s so much fun! I agree, red velvet is good and all…but black sesame is one of my favs! :)

  4. October 13, 2015
    9:16 am

    Wow Maryanne! This cake is stunning and sounds delicious too! This would be the ultimate cake for a Halloween party! Awesome job!

  5. October 13, 2015
    9:48 am

    What a fantastic looking cake, and the marshmallow goop is just genius!

  6. October 13, 2015
    10:22 am
    Amy Stafford says...

    That is one of the most gorgeous cakes. You obviously get that creativity from you mama, because this is a work of art.

  7. October 13, 2015
    4:05 pm

    I HAVE BEEN WAITING FOR THIS MASTERPIECE!!!!! Blown away girl, insanity! Seriously I can’t keep staring at how beautiful it is!! Oh and let’s see those Hoppity pics!

    • Maryanne Cabrera replied...

      Yay!!! Thanks!!! Haha, I need to look for a bunch of childhood pics next time I’m at my parents house. I think the internet will get a good laugh from them :)

  8. October 13, 2015
    5:43 pm

    This cake is seriously stunning, Maryanne – PINNED!

  9. October 14, 2015
    7:45 am

    I said it on Instagram and I’ll say it again: this cake is AMAZING! The orange webs! Like, the MOST brilliant, festive without being too festive Halloween cake. <3!

  10. October 14, 2015
    8:10 am

    This cake is awesome. Those orange webs totally make it!!!

  11. October 14, 2015
    12:09 pm
    DW Cee says...

    This is the most creative (flavor and look-wise) cake I’ve ever seen. I can’t wait to try this. I noticed that you’re in Pasadena? That’s where I’ve been for the past 20 years. I’m glad I came across your website. Can’t wait to try your many of your recipes.

    • Maryanne Cabrera replied...

      Thanks DW! I moved to Pasadena from LA about 2 years ago and I love it here! Glad you found me! Happy baking! :)

  12. October 15, 2015
    10:41 am

    What a stunning looking cake! It’s such a perfect dessert for Halloween without being so “over the top Halloween”!

  13. October 16, 2015
    3:37 pm

    This cake is so incredible!!!!

  14. October 25, 2015
    1:30 am
    thefolia says...

    Cheers to black sesame, I’ve been incorporating them into my diet to restore my hair (loosing it after gestation) and I can’t wait to try it in this cake. Thanks for inspiring…happy feasting!

  15. October 26, 2015
    12:33 am

    Your mom sounds like such a special lady and it’s awesome that she taught you how to appreciate yourself through small, yet meaningful actions like that. Amazingi stuff and I hope I can be half as involved in those areas with Selah since it takes a lot of work to break out of my indifferent-toward-holidays-type nature (I grew up like that, boooo, haha). And this is stunning, girl! I’m in love with the black sesame grey color.

  16. January 6, 2016
    10:37 am
    Olivia says...


    Love the cake! Im trying to turn the recipe into metric, when it comes to the butter 10 tbsp equals 140ish g while 6 oz equals 170ish g (according to butter conversion tool) , which one is correct? Thank you.

    • Maryanne Cabrera replied...

      Hi Olivia, 10 tablespoons of butter is equal to 6 oz- about 170 grams.

  17. August 15, 2016
    7:56 pm
    Paul says...

    Is milk used in the recipe? I don’t see it being mentioned in the instructions.

    • Maryanne Cabrera replied...

      I have updated the instructions. It was originally worded as “wet mixture” but I have changed it to be more specific. Thanks for pointing that out.

  18. August 22, 2016
    6:06 am
    Sonia says...

    this looks incredible. how much in advance could i make the ‘web’…could i do it the day before serving…and if so, do you think the cake would need to be refridgeratred overnight, or just stored in an airtight container?

    • Maryanne Cabrera replied...

      You can assemble and decorate the cake the day before. I suggest storing it in the fridge because of the cream cheese in the frosting. Depending on the humidity of your fridge, you might want to keep the cake covered.

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