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Black Sesame Layer Cake
Capture the nutty flavor of black sesame in this gorgeous layer cake. Use black sesame paste for this easy recipe - no need to grind your own sesame seeds. This cake is moist, fluffy, and full of flavor. Makes one 3-layer 6" round cake.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Course:
Dessert
Cuisine:
Asian American
Ingredients
2
eggs
1
cup
sugar
1/4
cup
oil
1/2
cup
black sesame paste
1/2
cup
plain greek yogurt
see notes for substitutes
1
tsp
baking powder
1/4
tsp
baking soda
1/4
tsp
kosher salt
1
cup
flour
Instructions
Preheat oven to 350 degrees F. Grease and line three 6" round cake pans.
Using a stand or electric mixer, beat eggs and sugar until pale and fluffy.
Add oil and beat until homogenous.
In a separate bowl, mix black sesame paste and yogurt.
In another bowl, mix flour, baking powder, baking soda, and salt.
Alternate adding yogurt mixture and dry ingredients into your cake, mixing slowly and gently until all ingredients are just incorporated.
Divide batter into your three cake pans and bake at 350 degrees F for 20-24 minutes or until a toothpick stuck through the center comes out clean.
Allow cake rounds to cool, then frost with your favorite buttercream. Leftovers keep at room temperature for 3-4 days.
Notes
You can substitute an equal amount of plain yogurt, vanilla yogurt, or sour cream for the greek yogurt.