Black Sesame Cake

Three layers of black sesame cake coated with black sesame buttercream and topped with marshmallow webs. This is ultimate Halloween 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.

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

New twist on black velvet cake

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

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

Black Sesame Cake

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.  Alex couldn’t get enough of it. Two thumbs up means it’s definitely a cake I’ll repeat for future Halloweens to come!

Black Sesame Cake with Marshmallow Webs

Yield: 6-inch cake

Author Maryanne Cabrera

Ingredients

Black Sesame Cake:

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

Black Sesame Frosting:

  • 1 cup (8 oz) unsalted butter, room temp
  • 4 oz cream cheese, room temp
  • 2 Tablespoon black sesame paste*
  • 2 Tablespoon black sesame flour (or powder)
  • 2 1/3 cup confectioners' sugar
  • pinch fine sea 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:

  • 10 large marshmallows, or more as needed
  • orange food gel coloring, as needed

Instructions

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.

Halloween Black Sesame Cake with marshmallow webs

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Comments

June @ How to Philosophize with Cake

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

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

Amber Harding

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

Heather (Delicious Not Gorgeous)

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

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

Mary Ann | The Beach House Kitchen

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

Sheena @ Tea and Biscuits

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

Amy Stafford

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

Becky Hardin | The Cookie Rookie

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

    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 :)

Melanie | Melanie Makes

This cake is seriously stunning, Maryanne – PINNED!

Sarah | Broma Bakery

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!

Jenny B | Honey and Birch

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

DW Cee

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

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

Sharon @ What The Fork Food Blog

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

Laura (Blogging Over Thyme)

This cake is so incredible!!!!

thefolia

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!

ellie | fit for the soul

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.

Olivia

Hello,

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 traditionaloven.com butter conversion tool) , which one is correct? Thank you.

    Maryanne Cabrera

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

Paul

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

    Maryanne Cabrera

    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.

Sonia

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

    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.

Cindy Rodriguez

I love, love, love this cake! It’s so my style and the marshmallow goop looks like so much fun to play with. Well done, Maryanne!

Amy Fothergill

how do you make the black sesame powder/flour? do you just grind the seeds?

    Maryanne Cabrera

    Yes, black sesame powder/flour is simply ground black sesame seeds. Major supermarkets usually sell black sesame flour.

Quinne

Hi :) I made the cake but my frosting appears to be runny and not thick. Can I know how long you use to beat the cream cheese and butter? And how long you use to beat the black sesame paste, black sesame powder and icing sugar after that?

    Quinne

    Or is it because I did not use the icing sugar as per the amount in your recipe? Because I feel the frosting is quite sweet when I just added half of the amount of icing sugar in your recipe.

    Quinne

    And the measurement is in US or UK measurement?

    Maryanne Cabrera

    All the recipes on my site are in US measurements.

    Black Sesame Frosting: The cream cheese and butter is beat until smooth. You need to use the amount of confectioners’ sugar listed in the recipe. The sugar is responsible for thickening the frosting.

Jasmine

Hi! I was just wondering if i could skip the black sesame powder entirely. Could i substitute it with more black sesame paste or just put an equivalent amount of flour or just leave it entirely?

    Maryanne Cabrera

    I do not suggest omitting the black sesame powder. I do not recommend the substitutions as it will alter the ratios of this recipe.

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