Home · Recipes · Desserts & Baking · Cake Recipes · Layer Cakes Black Sesame Cake Author: Maryanne CabreraPublished: Oct 13, 2015Updated: Nov 16, 2023 View Recipe42 ReviewsThis post may contain affiliate links. Read our disclosure policy. Three layers of black sesame cake coated with black sesame buttercream and topped with marshmallow webs. This is ultimate Halloween cake! Growing up, Halloween was a big deal at my parents’ house. I hope to continue those festive traditions with my own family. My contribution to Halloween in perpetuity is CAKE! Black Velvet Cake This cake was inspired by the recent Food Network Magazine cover photo (October 2015 issue). Their feature Halloween cake is carrot cake covered in chocolate frosting and a marshmallow web. Set on creating a “black velvet” version, I opted for black sesame instead of black coloring. The results are sweet, nutty, and delicious! Black Sesame Cake Layers This recipe makes three 6-inch cake layers. Alternatively, you can make two 8-inch cake layers. I have a photo of the black sesame flour/powder I used in my black sesame shortbread post. What does black sesame desserts take like? Black sesame tastes similar to peanuts. It’s very toasty and nutty in flavor. NOTE: If this black sesame cake seems too daunting, here’s an easier black sesame cupcake with matcha frosting. Prep the cake for decor 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. The frosting must be firm before you decorate it with the marshmallow webs. Decorating with Marshmallow Webs This marshmallow web goop is super easy to make. Simply heat the marshmallows in the microwave. You end up with this shiny, glossy, and super stringy goop. 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. 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! When working with marshmallow webs- it’s best to work on a washable surface. Otherwise, these webs will be very difficult to clean off! The sugary marshmallows really help to balance out the flavors in this cake. Two thumbs up from my family means it’s definitely a cake I’ll repeat for future Halloweens to come! Black Sesame Cake with Marshmallow Webs 5 from 1 vote Three layers of black sesame cake coated with black sesame buttercream and topped with marshmallow webs. This is ultimate Halloween cake! Yield: 6-inch cake Prep Time: 40 minutes minutesCook Time: 30 minutes minutesTotal Time: 1 hour hour 10 minutes minutes Servings: 10 Print Recipe Pin Recipe Rate Recipe IngredientsBlack Sesame Cake:▢ ⅓ cup sesame paste* (recipe follows)▢ 2 cups all-purpose flour▢ ¾ cup black sesame flour (or powder)▢ 2 teaspoon baking powder▢ ½ teaspoon baking soda▢ ½ teaspoon fine sea salt▢ 10 Tablespoons (6 oz) unsalted butter, room temp▢ 1 ¼ cup granulated sugar▢ 2 large eggs, room temp▢ 1 teaspoon vanilla extract▢ 1 ¼ cup whole milk, room tempBlack 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 ⅓ cup confectioners’ sugar ▢ pinch fine sea saltBlack Sesame Paste: (Makes enough for cake & frosting)▢ ½ cup black sesame seeds▢ ¼ cup honey▢ ¼ cup light corn syrupMarshmallow Web:▢ 10 large marshmallows, or more as needed▢ orange food gel coloring, as needed Instructions Black Sesame Cake:Preheat oven to 350°F. Line three 6-inch round cake pans with parchment paper. Lightly grease pans and set aside.Whisk together flour, black sesame flour, baking powder, baking soda, and salt. Set aside.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.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.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: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: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:Place marshmallows in a microwave safe bowl. Microwave for 30 seconds until marshmallows have puffed. Stir until smooth and thick. (Mixture will be very HOT!) Add a few drops orange food gel coloring. Mix together and add additional coloring as desired. 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. NotesBlack Sesame: Black sesame flour (or powder) is available at Asian supermarkets. Big Asian supermarkets with nationwide locations include: 99 Ranch Market (Chinese), H Mart (Korean), and Seafood City (Filipino). The black sesame products are usually stocked along with the rice flours and tapioca starches. It may also be alongside teas and powdered drink mixes. Be careful when purchasing black sesame powder. Some versions are mixed with sugar, barley, or rice to make drinks or soups. Look for 100% black sesame in the ingredients list. NutritionCalories: 792kcal | Carbohydrates: 99g | Protein: 11g | Fat: 42g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 378mg | Potassium: 227mg | Fiber: 3g | Sugar: 72g | Vitamin A: 1022IU | Vitamin C: 0.04mg | Calcium: 343mg | Iron: 4mg Author: Maryanne Cabrera Course: DessertCuisine: American, Asian Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
June @ How to Philosophize with Cake says: October 13, 2015 Such a cool cake idea! this has got to be the most halloween-y cake I’ve ever seen :) The marshmallow webs look amazing! Reply
Maryanne Cabrera says: October 13, 2015 Thanks June! :) I’m a big marshmallow fan…I just can’t stop making/eating the webs!
Amber Harding says: October 13, 2015 Marshmallow helps for creating amazing stuff with a tad of imagination! Reply
Heather (Delicious Not Gorgeous) says: October 13, 2015 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 (: Reply
Maryanne Cabrera says: October 13, 2015 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 says: October 13, 2015 Wow Maryanne! This cake is stunning and sounds delicious too! This would be the ultimate cake for a Halloween party! Awesome job! Reply
Sheena @ Tea and Biscuits says: October 13, 2015 What a fantastic looking cake, and the marshmallow goop is just genius! Reply
Amy Stafford says: October 13, 2015 That is one of the most gorgeous cakes. You obviously get that creativity from you mama, because this is a work of art. Reply
Becky Hardin | The Cookie Rookie says: October 13, 2015 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! Reply
Maryanne Cabrera says: October 13, 2015 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 says: October 13, 2015 This cake is seriously stunning, Maryanne – PINNED! Reply
Sarah | Broma Bakery says: October 14, 2015 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! Reply
Jenny B | Honey and Birch says: October 14, 2015 This cake is awesome. Those orange webs totally make it!!! Reply
DW Cee says: October 14, 2015 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. Reply
Maryanne Cabrera says: October 20, 2015 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 says: October 15, 2015 What a stunning looking cake! It’s such a perfect dessert for Halloween without being so “over the top Halloween”! Reply
thefolia says: October 25, 2015 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! Reply
ellie | fit for the soul says: October 26, 2015 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. Reply
Olivia says: January 6, 2016 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. Reply
Maryanne Cabrera says: January 7, 2016 Hi Olivia, 10 tablespoons of butter is equal to 6 oz- about 170 grams.
Paul says: August 15, 2016 Is milk used in the recipe? I don’t see it being mentioned in the instructions. Reply
Maryanne Cabrera says: August 15, 2016 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 says: August 22, 2016 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? Reply
Maryanne Cabrera says: August 24, 2016 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 says: October 27, 2017 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! Reply
Amy Fothergill says: October 29, 2017 how do you make the black sesame powder/flour? do you just grind the seeds? Reply
Maryanne Cabrera says: October 29, 2017 Yes, black sesame powder/flour is simply ground black sesame seeds. Major supermarkets usually sell black sesame flour.
Quinne says: March 18, 2018 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? Reply
Quinne says: March 18, 2018 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.
Maryanne Cabrera says: March 18, 2018 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 says: May 17, 2018 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? Reply
Maryanne Cabrera says: May 21, 2018 I do not suggest omitting the black sesame powder. I do not recommend the substitutions as it will alter the ratios of this recipe.
Donna says: February 20, 2022 I love black sesame anything and loved this recipe. I just made the cake alone given that it’s February and I wanted to test it out before adding frosting and it was delicious! This recipe holds up to the test of time. Very easy to make, came out very moist. Definitely a keeper! Reply
Maryanne Cabrera says: February 22, 2022 Thank you for the trying the recipe! I’m glad you enjoyed it! Thank you for sharing your results!