The Black Sesame Vanilla Swirl Cake is a beautifully marbled dessert that combines the rich, nutty flavor of toasted black sesame with the fragrant sweetness of vanilla. Layered and swirled for visual drama, then topped with airy whipped cream and fresh berries, this cake is a showstopper. It’s perfect for elegant gatherings, tea parties, or a weekend baking project that delivers something unique and indulgent.
Why You’ll Love This Recipe
This cake is a sophisticated fusion of Eastern and Western flavors—delicate vanilla pairs perfectly with the deep, roasted complexity of black sesame. The striking marbled interior makes each slice visually captivating, while the moist crumb and light topping create a balanced and memorable dessert. It’s a delightful change from traditional layer cakes, offering a modern twist that’s still warm and familiar.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Black Sesame Batter:
- black sesame seeds
- all-purpose flour
- granulated sugar
- unsalted butter, softened
- large eggs
- milk
- baking powder
- salt
- vanilla extract
For the Vanilla Batter:
- all-purpose flour
- granulated sugar
- unsalted butter, softened
- large eggs
- milk
- baking powder
- salt
- vanilla extract
- vanilla bean paste (or seeds from 1 vanilla pod)
For Decorating (optional):
- whipped cream
- black sesame seeds
- fresh raspberries or strawberries
Directions
Prepare the Black Sesame Paste:
- Toast the black sesame seeds in a dry skillet over medium heat for 3–4 minutes until fragrant. Let cool.
- Blend the toasted seeds in a food processor until they form a thick paste (about 2–3 minutes). Set aside.
Make the Black Sesame Batter:
3. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
4. In a large bowl, cream together the butter and sugar until light and fluffy.
5. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
6. In another bowl, whisk together the flour, baking powder, and salt.
7. Gradually add the dry ingredients to the butter mixture, alternating with the milk.
8. Fold in the black sesame paste until fully incorporated.
Make the Vanilla Batter:
9. In a separate bowl, cream the butter and sugar until fluffy.
10. Add eggs one at a time, beating well. Stir in the vanilla extract and vanilla bean paste.
11. In another bowl, whisk together the flour, baking powder, and salt.
12. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until smooth.
Create the Marble Swirl:
13. Alternately spoon the black sesame and vanilla batters into the prepared pans.
14. Use a knife or skewer to gently swirl the batters for a marbled effect—avoid overmixing to maintain distinct swirls.
Bake the Cakes:
15. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
16. Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely.
Assemble the Cake:
17. Once cool, place one cake layer on a serving plate and spread with whipped cream if desired.
18. Place the second layer on top. Decorate the top with additional whipped cream, fresh berries, and a sprinkle of black sesame seeds.
Servings and timing
Prep Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Servings: 10 slices
Calories per Serving: Approximately 420 kcal
Variations
- Chocolate Swirl Alternative: Replace the black sesame batter with a cocoa powder variation for a more classic marbled look.
- Matcha Vanilla Swirl: Substitute the black sesame paste with 2 tablespoons of matcha powder for a Japanese-inspired version.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend to make this cake suitable for gluten-sensitive guests.
- Lemon Cream Frosting: Swap whipped cream for lemon-infused mascarpone or buttercream for a bright, citrusy contrast.
- Mini Cakes: Bake in smaller pans or muffin tins for individual servings with the same swirl effect.
storage/reheating
Store the cake covered in the refrigerator for up to 3 days.
For best texture, allow slices to come to room temperature before serving.
The unfrosted cake layers can be wrapped tightly and frozen for up to 2 months. Thaw in the refrigerator before assembling.
Reheating is not necessary; this cake is best served at room temperature or slightly chilled.
FAQs
What does black sesame taste like?
Black sesame has a bold, nutty flavor with a deep, roasted richness that pairs beautifully with sweet ingredients like vanilla.
Can I use store-bought black sesame paste?
Yes, you may use high-quality black sesame paste, though homemade offers the freshest taste and no added sugar.
Can I make this cake in a single pan?
Yes, you can bake the batter in a bundt or loaf pan. Adjust baking time accordingly and check for doneness with a toothpick.
Do I need to sift the flour?
Sifting helps with even distribution and a lighter texture, but whisking the dry ingredients well is also sufficient.
How can I achieve a more dramatic swirl?
Use large spoonfuls of each batter and fewer swirls to create more defined marbling throughout the cake.
Is this cake overly sweet?
No, the sweetness is balanced by the richness of black sesame and the mildness of the whipped cream.
Can I use vanilla extract instead of vanilla bean paste?
Yes, though vanilla bean paste provides a more intense flavor and visual flecks of vanilla.
Are the batters made separately necessary?
Yes, preparing two separate batters ensures each flavor stands out and contributes to the marbled appearance.
Can I frost the cake instead of using whipped cream?
Absolutely. A light buttercream or cream cheese frosting would complement the flavors well.
What can I serve this cake with?
Pair it with hot tea or coffee for a refined dessert experience. A scoop of vanilla or black sesame ice cream also pairs beautifully.
Conclusion
The Black Sesame Vanilla Swirl Cake is a modern, elegant dessert that blends bold flavor and delicate presentation. Whether you’re introducing guests to the rich nuttiness of black sesame or celebrating your love for creative cakes, this marbled masterpiece is sure to impress. Light yet indulgent, it’s a sophisticated choice for any special occasion or indulgent weekend bake.
PrintBlack Sesame Vanilla Swirl Cake
A visually stunning marbled cake that combines the nutty depth of black sesame with fragrant vanilla, topped with whipped cream and fresh berries—ideal for elegant gatherings or a decadent weekend dessert.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
- For the Black Sesame Batter:
- 1 cup black sesame seeds
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 2 tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
- For the Vanilla Batter:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 2 tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 tbsp vanilla bean paste (or seeds from 1 vanilla pod)
- For Decorating (optional):
- Whipped cream
- Black sesame seeds
- Fresh raspberries or strawberries
Instructions
- Toast black sesame seeds in a dry skillet over medium heat for 3–4 minutes until fragrant. Let cool.
- Blend toasted sesame seeds in a food processor until a thick paste forms, about 2–3 minutes. Set aside.
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- For the black sesame batter: In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually add to the wet mixture, alternating with milk. Fold in the black sesame paste until evenly incorporated.
- For the vanilla batter: In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla extract and vanilla bean paste.
- Whisk flour, baking powder, and salt in a bowl. Gradually add to the butter mixture, alternating with milk, until smooth.
- Alternately spoon black sesame and vanilla batters into the prepared cake pans. Use a knife or skewer to gently swirl the batters for a marbled effect. Do not overmix.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- To assemble, place one cooled cake layer on a serving plate. Spread whipped cream on top, if using.
- Place the second layer on top, then pipe whipped cream over the top layer.
- Garnish with fresh berries and sprinkle black sesame seeds for decoration.
Notes
- Do not skip toasting the sesame seeds—it brings out their nutty flavor.
- Use room temperature ingredients for even mixing and better texture.
- Use a light hand when swirling the batters to maintain distinct marbling.
- Chill the cake before serving if using whipped cream to keep it fresh and firm.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 75 mg