Description
This Black Sesame Upside-Down Cake combines a rich, nutty flavor from black sesame seeds with a buttery caramel base, topped with a smooth and creamy black sesame whipped mascarpone frosting. Perfectly moist and subtly sweet, it makes an elegant dessert suitable for special occasions with a unique twist.
Ingredients
Caramel
- 4 tablespoons butter
- ½ cup light brown sugar
- 2 tablespoons heavy cream
Cake Batter
- 4 tablespoons butter (room temperature)
- ½ cup granulated sugar
- 3 tablespoons black sesame paste
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup whole milk
Topping
- 4 tablespoons black sesame seeds
Black Sesame Whipped Mascarpone Frosting
- ½ cup heavy cream
- ½ cup powdered sugar
- 1 tablespoon black sesame paste (or sifted black sesame powder)
- 1 teaspoon vanilla extract
- 4 ounces mascarpone cheese (room temperature)
Decoration (Optional)
- Halloween sanding sugar
- Spooky sprinkles
Instructions
- Make the caramel: Preheat the oven to 350ºF and lightly grease a 9-inch round cake pan. Melt 4 tablespoons of butter in a small pot over medium heat. Add ½ cup light brown sugar and stir occasionally for 3 minutes until sugar dissolves and color darkens slightly. Reduce heat to low, add 2 tablespoons heavy cream, whisk until smooth, and simmer for 1-2 minutes. Pour caramel into the prepared pan, spreading evenly, and refrigerate for 15 minutes.
- Prepare dry ingredients: Sift ¾ cup all-purpose flour, 1½ teaspoons baking powder, and ¼ teaspoon kosher salt into a bowl. Set aside.
- Make the cake batter: In a large bowl, cream 4 tablespoons room temperature butter and ½ cup granulated sugar using an electric mixer until light and fluffy. Beat in 2 eggs and 3 tablespoons black sesame paste until smooth and lightened in color, about 3-4 minutes. Add half of the sifted dry ingredients and beat until just combined, then add half the milk and mix in. Repeat with remaining dry ingredients and milk along with 1 teaspoon vanilla extract. Mix until just combined, avoid overmixing.
- Assemble cake batter on caramel: Remove caramel pan from fridge and sprinkle 4 tablespoons black sesame seeds evenly over caramel, pressing them lightly. Pour batter over seeds and smooth evenly.
- Bake the cake: Place pan in the oven and bake for 40 minutes or until a toothpick inserted into the center comes out clean.
- Cool and invert the cake: Allow cake to stand at room temperature for 15-20 minutes while still warm. Then carefully invert cake onto a large plate. Let it cool completely at room temperature.
- Make black sesame whipped mascarpone frosting: In a large bowl, beat ½ cup heavy cream, ½ cup powdered sugar, 1 tablespoon black sesame paste (or sifted black sesame powder), and 1 teaspoon vanilla extract until soft peaks form. Add 4 ounces mascarpone cheese and beat until stiff peaks form. Chill until ready to use.
- Frost the cake: Fill a piping bag fitted with a star tip with frosting and pipe onto the cooled cake, or use a spatula to spread smoothly. Optionally, dust with additional black sesame powder, Halloween sanding sugar, or spooky sprinkles before serving.
Notes
- Black sesame paste can be replaced with finely ground black sesame seeds if paste is unavailable.
- Ensure mascarpone is at room temperature for easier whipping and better texture.
- Don’t overmix the batter once the dry ingredients and milk are added to keep the cake tender.
- Allow the caramel to chill before adding batter to set properly and prevent mixing.
- Use a toothpick test to check cake doneness at the 40-minute mark.
- For a nut-free variation, verify all products are free from cross-contamination.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Baking
- Method: Baking
- Cuisine: Asian Fusion
