This unique combination makes raspberry black sesame cake a memorable dessert. Nutty black sesame layers are filled with raspberry jam and a black sesame cream cheese frosting for a balanced mix of toastiness and tartness.
This recipe is beginner-friendly—no advanced frosting techniques required—and works well year-round.
If you haven’t tried black sesame in desserts, you’re in for a treat. It delivers a deep, nutty flavor similar to toasted nuts without using actual nuts, making it a good option for those with nut allergies.
Ingredients
The cake uses standard pantry ingredients—ap flour, sugar, unsalted butter, eggs, and milk—plus black sesame flour and seeds for its distinctive flavor. For the frosting you’ll need butter, block-style cream cheese, and confectioners’ sugar. Key specialty items include black sesame seeds, black sesame flour (powder), and freeze-dried raspberries for garnish.
Black sesame is a common flavor in Asian desserts. It offers a toasty, deeply nutty profile that complements bright fruit such as raspberries.
Black sesame flour or powder is carried by many Asian markets and can also be found online. When buying, check the label: avoid blends that include sugar or other grains and opt for 100% black sesame powder.
To make black sesame paste at home, grind toasted black sesame seeds and blend with a little honey and light corn syrup until you reach a thick paste. This paste intensifies the flavor and deepens the color in both cake and frosting.
Raspberry jam provides a bright contrast to the sesame’s richness; freeze-dried raspberries add a crunchy, tart garnish. If you prefer other fruit flavors, mango or blackberry jam are fine alternatives.
How to assemble this “naked style” cake
This cake is assembled in a naked style using crumbled cake layers pressed into a ring mold—a forgiving technique that creates a clean, minimalist finish without extensive frosting skills.
Line a 6-inch cake ring with an acetate strip on a cake board. Crumble each cooled cake layer into large crumbs and press the crumbs into the ring to form the first layer. Spread an even layer of raspberry jam, then a layer of black sesame cream cheese frosting. Repeat for the remaining layers.
Chill the assembled cake for at least one hour (overnight is best) so it sets. Remove the ring and carefully peel away the acetate strip while the cake is cold. The result is an unfrosted, layered appearance that showcases the contrast between the dark sesame and the jam.
Top the cake with leftover black sesame crumbs and crushed freeze-dried raspberries for a simple, modern finish.
The exposed layers inside look striking—dark sesame cake contrasted with bright jam—which gives the cake a refined, contemporary look.
The inside appearance has a dramatic contrast—think of the pale jam and frosting against the dark, sesame-infused cake layers.
Serving Suggestions
For clean slices, chill the cake and use a sharp knife, wiping the blade between cuts. Allow slices to sit at room temperature for 15–20 minutes before serving so the frosting softens slightly.
Store the assembled cake in the refrigerator for up to two days before slicing. After cutting, cover the exposed cake with plastic wrap or place slices in an airtight container; sliced cake keeps for up to three days in the fridge.
Black Sesame Dessert Recipes
- Black Sesame Matcha Doughnuts
- Matcha Black Sesame Rolls
- Black Sesame Shortbread Cookies
- Black Sesame Banana Bread
Raspberry Black Sesame Cake
Yield: 6-inch layer cake
Comment
Ingredients
Black Sesame Cake:
- ⅓ cup black sesame paste (see recipe below)
- 2 cups all-purpose flour (260 g)
- ¾ cup black sesame flour/powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt or kosher salt
- 10 tablespoons unsalted butter (141 g), room temperature
- 1 ¼ cup granulated sugar (250 g)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cup whole milk, room temperature
Black Sesame Cream Cheese Frosting:
- 1 cup unsalted butter (226 g), room temperature
- ½ cup cream cheese (114 g), room temperature
- 1 tablespoon black sesame paste
- 2 tablespoons black sesame flour/powder
- 2 ⅓ cups confectioners’ sugar
- Pinch 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°F. Line three 6-inch round cake pans with parchment and lightly grease.
- Whisk together the flour, black sesame flour, baking powder, baking soda, and salt. Set aside.
- In a mixer fitted with a paddle, beat butter until smooth. Add sugar and mix. Add eggs, vanilla, and black sesame paste; mix until incorporated.
- In three additions, alternate adding the dry mixture and the milk, mixing on low and scraping the bowl as needed.
- Divide batter among pans and bake 30–35 minutes, or until a toothpick comes out clean. Cool in pans 5 minutes, then transfer to a rack to cool completely.
Black Sesame Cream Cheese Frosting:
- In a mixer fitted with a paddle, cream butter and cream cheese until smooth. Add black sesame paste, black sesame flour, powdered sugar, and a pinch of salt. Mix on low and scrape the bowl as needed until evenly combined.
Black Sesame Paste:
- Pulse black sesame seeds in a food processor until mostly ground. Add honey and light corn syrup and process until a thick paste forms.
Assembly:
- Place a 6-inch cake ring on a cake board and line the inside with an acetate strip cut to height. Tape acetate pieces together if needed.
- Working with one cake layer at a time, crumble the layer into scraps. Press the crumbs into the ring to form the first layer.
- Spread 1/4 cup raspberry jam evenly over the crumbs, then spread about 1/2 cup black sesame frosting on top.
- Add a second layer of cake crumbs and repeat. Add the final layer and cover with the remaining frosting.
- Chill the assembled cake at least one hour (overnight is best). While cold, remove the ring and carefully peel off the acetate. Garnish with crushed freeze-dried raspberries and any leftover black sesame crumbs. Let slices sit 10 minutes to soften before serving.
Notes
- You can make black sesame paste using black sesame flour instead of seeds, though the color and texture may differ slightly.
- Black sesame flour is commonly available at Asian supermarkets in sections with baking ingredients, teas, or breakfast items.
All images and text ©The Little Epicurean
Nutrition
Carbohydrates: 105 g
Protein: 11 g
Fat: 42 g
Nutrition information is an approximation.
Like this recipe? Rate & comment below!