Black Sesame Cake – Simple & Moist
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Wet Ingredients
Add 1/4 cup of plain or flavored yogurt to a large mixing bowl.
Add Sweetener
Add 1/2 cup of caster sugar to the yogurt.
Incorporate Oil
Pour in 1/4 cup of oil.
Whisk Wet Mixture
the yogurt, sugar, and oil together until well combined and smooth.
Sift Baking Powder
Place a sieve over the bowl and add 1 teaspoon of baking powder.
Sift Baking Soda
Add 1/2 teaspoon of baking soda to the sieve.
Sift Flour
Add 1 cup of plain flour to the sieve.
Combine Dry and Wet
Sift all the dry ingredients (baking powder, baking soda, and flour) into the wet mixture in the bowl.
Partial Mixing
Gently the dry and wet ingredients together until partially combined.
Add Milk
Pour in 1/2 cup of milk.
Add Vanilla
Add 1/2 teaspoon of vanilla essence.
Whisk Batter
Continue until the batter is smooth and lump-free. Avoid overmixing.
Add Black Sesame
Stir in 1 tablespoon of black sesame powder.
Mix Sesame
the black sesame powder into the batter until evenly distributed and the batter has a uniform grey color.
Add Cranberries (Optional)
Add 1 tablespoon of chopped cranberries, if desired.
Fold in Cranberries
Gently fold the cranberries into the batter.
Prepare Baking Dish
Grease a baking dish with oil or butter to prevent sticking.
Pour Batter
Pour the prepared black sesame cake batter evenly into the greased baking dish.
Add Topping
Sprinkle preferred nuts, such as sliced almonds, over the top of the batter for decoration and added crunch.
Bake Cake
Bake in a preheated oven at 160°C (approximately 320°F)-180°C (approximately 355°F) (325°F (approximately 165°C)-350°F (approximately 175°C)) for , or until a toothpick inserted into the center comes out clean.
Check Doneness
After baking, insert a toothpick into the center of the cake to ensure it's fully baked. If it comes out clean, the cake is ready.
Cool and Cut
Allow the cake to cool completely in the dish before cutting it into desired slices or bars.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 5 swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Baking powder?
- 1/4 tsp baking soda + 1/2 tsp cream of tartar (per 1 tsp)
- 1/4 tsp baking soda + 1/2 cup buttermilk (replace some liquid)
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Vanilla extract?
- Maple syrup (1:1)
- Vanilla bean: 1 inch scraped (per 1 tsp extract)
Variations
Simple ways to adapt this recipe.
- Use different nuts for topping
Such as walnuts or pecans, for varied texture and flavor.
- Substitute cranberries with other driedIngredient swap
Substitute cranberries with other dried fruits like raisins or chopped apricots for a different fruity note.
- Experiment with different flavored yogurts
Experiment with different flavored yogurts to introduce new dimensions to the cake's taste.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
Included when you print this recipe.
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