This unique flavor pairing makes raspberry black sesame cake a truly standout dessert. Nutty black sesame cake layers are sandwiched together with raspberry jam and black sesame cream cheese frosting.
This raspberry black sesame cake is perfect for novice cake makers. No frosting skills required! Plus, it’s a cake recipe that can be enjoyed any season, all year long!
If you’ve never had black sesame desserts, you’re definitely missing out. Black sesame imparts a very nutty flavor without the use of any nuts. It’s great for those with nut allergies.
Ingredients
The cake uses your standard all-purpose flour, sugar, unsalted butter, eggs, and milk. It’s the same recipe I used to make this Halloween Black Sesame Cake with marshmallow spider webs.
For the frosting, you’ll need standard unsalted butter, block style cream cheese, and confectioners sugar. The more unique ingredients in this recipe include: black sesame seeds, black sesame flour, and freeze dried raspberries.
Black sesame is the star of this recipe. Black sesame is a popular flavor in Asian desserts. It has a very nutty flavor similar to peanut butter, but toastier.
Black sesame flour (or powder) is available at Asian markets. It is usually stocked in the same section with the rice flours and tapioca starches or alongside all the teas and powdered drink mixes. It is also readily accessible online, such as this brand from Amazon.
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.
Make your own black sesame paste by combining black sesame seeds with honey and light corn syrup. This is a concentrated mixture that will help enhance the color and flavor of the cake and frosting.
Raspberry jam adds a pop of fresh flavor, as well as freeze dried raspberries for garnish. Rich, nutty black sesame pairs beautifully with bright and tangy raspberry jam. Mango jam or blackberry jam are excellent alternative fruit options.
How assemble this “naked style” cake
I first shared this technique back in 2013 when I had a mini disaster with a batch of raspberry almond muffins. It all turned out okay because I ended up with this raspberry almond layer cake. I’m doing the same thing with this raspberry black sesame cake.
I used a 6-inch cake ring mold and lined it with acetate strips. (Depending on the width of your acetate, you may have to tape it together like shown above.)
Instead of using whole cake layers, crumble it up into scrapes. (Yes, it sounds crazy. Trust me. It’ll work out.) Place the crumbles pieces inside the ring mold and press it together. Spread a layer of raspberry jam on top.
Follow it up with a layer of black sesame cream cheese frosting. Repeat until you’ve used up all three layers of cake. Let the cake chill in the fridge for at least an hour to set up. I suggest letting it chill overnight.
Slide the cake ring mold off and gently peel off the acetate strip. I absolutely love the look of these unfrosted, naked cakes. It’s exciting seeing the different layers.
I decorated the top with the cake with leftover black sesame cake crumbs and some crushed freeze dried raspberries. I’m loving this minimalist look. It’s clean, simple, and modern.
The inside of the cake reminds of me of Humboldt Fog cheese. (You know, the cheese with that delicious layer of ash!)
Serving Suggestions
Cold cake directly out of the fridge is easier to slice into clean portions. Use a sharp knife and wipe knife clean after each slice.
Let cake slices sit at room temperature for about 15-20 minutes to soften before serving. The cake and frosting will be dense immediately out of the fridge. Let cake and frosting come to room temperature before eating.
Store assembled cake in the fridge for up to two day before slicing. Once sliced open, cover exposed cake with plastic wrap, wax paper, or parchment paper to prevent cake from drying out. Alternatively, place cake slices in an airtight container in the fridge. Sliced cake keeps in the fridge for up to three days.
Black Sesame Dessert Recipes
- Black Sesame Matcha Doughnuts
- Black Sesame Cupcakes with Matcha Cream Cheese
- Matcha Black Sesame Rolls
- Black Sesame Shortbread Cookies
Raspberry Black Sesame Cake
Ingredients
Black Sesame Cake:
- ⅓ cup black sesame paste, * recipe follows
- 2 cups all-purpose flour, (260 g)
- ¾ cup black sesame flour/powder
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt, or kosher salt
- 10 Tablespoons unsalted butter, (141 g), room temp, softened
- 1 ¼ cup granulated sugar, (250 g)
- 2 large eggs, , room temp
- 1 teaspoon vanilla extract
- 1 ¼ cup whole milk, , room temp
Black Sesame Cream Cheese Frosting:
- 1 cup unsalted butter, (226 g), room temp, softened
- ½ cup cream cheese, (114 g), room temp
- 1 Tablespoon black sesame paste*
- 2 Tablespoons black sesame flour/powder
- 2 ⅓ cup confectioners’ sugar
- pinch of fine sea salt
Black Sesame Paste (makes enough for cake & frosting):
- ½ cup black sesame seeds
- ¼ cup honey
- ¼ cup light corn syrup
Other Components:
- ½ cup raspberry jam
- freeze dried raspberries, as needed to garnish
- fresh raspberries, to garnish
Instructions
Black Sesame Cake:
- Preheat oven to 350℉ Line three 6-inch round cake pans with parchment paper. Lightly grease pans and set aside.
- Whisk together flour, baking 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. Scrape down bowl as needed.
- In three additions, alternate adding dry mixture and milk. Mix on low speed. Scrape down bowl occasionally to ensure 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 Cream Cheese Frosting:
- In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and cream cheese until smooth. Add black sesame paste, black sesame flour, powdered sugar, and salt. 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.
Assembly:
- Place 6-inch cake ring mold and place it over a cake board. Cut acetate strip to line the inside of the cake ring. If necessary tape together acetates to fit height of cake.
- Working with the cake layers one a time, crumble the cake layer into scraps. Take the scrapes to make the first layer of the cake inside the ring. Using the palm of your hand or the bottom of a drinking glass, push the scraps together into a flat and even layer.
- Spread 1/4 cup raspberry jam in an even layer over cake. Spread about 1/2 cup of black sesame frosting over the jam.
- Add another layer of cake scraps. Repeat the process from first layer. Add the third layer of cake and cover with remaining 1/2 cup frosting.
- Let cake chill in the fridge for at least one hour (overnight is best). Gently remove cake ring mold and peel off the acetate strip while cake is cold. Garnish cake with crumbled freeze dried raspberries and any additional black sesame cake crumbs. Allow to cake to sit for 10 minutes to soften before serving.
Notes
- For the black sesame paste, you can substitute black sesame flour/powder instead of seeds. This may slightly change the darkness of your paste.
- Black sesame flour/powder can be found at Asian supermarkets. It is usually stocked with the baking, tea, or breakfast products.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Looks great. I’m wondering for the sesame paste if roasted or raw sesame seeds should/can be used. Thanks.
I used raw black sesame seeds. Either raw or roasted will work for this recipe.