Black sesame spider web cake stacks three nutty grey layers under matching buttercream, then finishes with hand pulled marshmallow webs across the top. The crumb tastes toasty and slightly savoury against the sweet frosting, closer to tahini than to chocolate. A six inch cake feeding ten takes about an hour and ten minutes, most of it baking and cooling the layers.
Maryanne Cabrera builds her own black sesame paste from scratch instead of reaching for a jar, grinding the seeds with honey and corn syrup until it turns thick. That homemade paste goes into both the cake and the frosting, which keeps the sesame flavour consistent through every layer instead of fading once it hits the icing.
The marshmallow web only stretches into thin strands while the mixture is still hot from the microwave, since it firms up and tears within a minute of cooling. Pull too soon and the strands stay thick and rubbery instead of web fine. Work fast with two forks, stretching small amounts at a time, and drape each strand before reaching for the next.
Black Sesame Spider Web Cake
Course: Dessert10
servings40
minutes30
minutes792
kcalThis three layer sesame cake gets its dark colour and toasty flavour from a homemade black sesame paste used in both cake and frosting. The marshmallow web goes on last, pulled straight from a hot bowl while it still stretches.
Ingredients
0.5 cups black sesame seeds
0.3 cups honey
0.3 cups light corn syrup
2 cups all-purpose flour
0.8 cups black sesame flour (or powder)
2 teaspoons baking powder
0.5 teaspoons baking soda
0.5 teaspoons fine sea salt
10 tablespoons unsalted butter, room temp (6 oz)
1.3 cups granulated sugar
2 large eggs, room temp
1 teaspoons vanilla extract
1.3 cups whole milk, room temp
1 cups unsalted butter, room temp (8 oz)
4 ounces cream cheese, room temp
2 tablespoons black sesame paste
2 tablespoons black sesame flour (or powder)
2.3 cups confectioners’ sugar
1 pinch fine sea salt
10 large marshmallows, or more as needed
1 orange food gel colouring, as needed
Directions
- Make the black sesame paste: Pulse 0.5 cups black sesame seeds in a food processor until almost all the seeds have ground into a powder. Add 0.3 cups honey and 0.3 cups light corn syrup, then continue processing until a thick paste forms.
Preheat and prep pans: Preheat oven to 350°F. Line three 6-inch round cake pans with parchment paper and lightly grease.- Whisk the dry ingredients: Whisk together 2 cups all-purpose flour, 0.8 cups black sesame flour (or powder), 2 teaspoons baking powder, 0.5 teaspoons baking soda, and 0.5 teaspoons fine sea salt. Set aside.
- Cream the butter and eggs: Beat 10 tablespoons unsalted butter, room temp (6 oz) in a stand mixer fitted with a paddle attachment. Add 1.3 cups granulated sugar and mix until smooth, scraping down the bowl as needed. Add 2 large eggs, room temp, 1 teaspoons vanilla extract, and some of the black sesame paste, mixing until incorporated.
Combine wet and dry: In three additions, alternate adding the dry mixture and 1.3 cups whole milk, room temp into the batter, mixing on low speed. Scrape the bowl occasionally to fully incorporate.
Bake the layers: Divide the batter among the prepared pans and bake until a toothpick inserted in the centre comes out clean.- Cool the cakes: Cool the cakes in the pans for 5 minutes, then unmold onto a wire rack and cool completely to room temperature.
- Make the black sesame frosting: Cream together 1 cups unsalted butter, room temp (8 oz) and 4 ounces cream cheese, room temp in a stand mixer until smooth. Add 2 tablespoons black sesame paste, 2 tablespoons black sesame flour (or powder), and 2.3 cups confectioners’ sugar, mixing on low speed and scraping the bowl as needed. Beat in 1 pinch fine sea salt.
- Melt the marshmallows: Place 10 large marshmallows, or more as needed in a microwave-safe bowl. Microwave until puffed, then stir until smooth and thick. The mixture will be very hot. Add 1 orange food gel colouring, as needed a few drops at a time until you reach the shade you want.
- Frost and build the web: Frost and stack the cooled cake layers with the black sesame frosting. Using two forks, pull about a tablespoon of the warm marshmallow mixture into thin strands and gently drape over the top and sides of the cake to form a web.
Notes
- Black sesame flour or powder is sold at Asian supermarkets such as 99 Ranch Market, H Mart, and Seafood City, usually near rice flours and tapioca starches. Check labels carefully, since some blends are cut with sugar, barley, or rice for drinks. Look for 100% black sesame in the ingredients list.
FAQs
Why is my black sesame paste too thin to use?
A thin paste usually means the seeds weren’t ground long enough before the honey and corn syrup went in. Whole or partially ground seeds release less oil, which is what thickens the paste as you process it. Keep the food processor running in longer bursts until the mixture clumps and turns glossy before adding the liquids.
Can I make the marshmallow web ahead of time?
Marshmallow webs are best made right before serving, since the strands stiffen and lose their stretch within an hour of pulling. If you need to prep ahead, cover the finished cake loosely and store it somewhere cool, then check the web hasn’t cracked before serving. Reheating isn’t an option here, since the marshmallow won’t restretch once it’s set.
Why did my cake layers turn out dense instead of light?
Dense layers usually come from overmixing once the flour goes in, since black sesame flour behaves differently to plain flour and toughens faster. Mixing on low speed and stopping as soon as the batter looks combined keeps the crumb soft. Scrape the bowl by hand for any missed pockets instead of running the mixer longer.
What’s the difference between black sesame flour and black sesame powder?
Most brands use the two names for the same finely ground product, though it’s worth checking the label since some are cut with rice or barley for drinks. Pure ground sesame gives the cake its colour and nutty depth, while a cut version dilutes both. Look for a short ingredients list with sesame as the only item.
Can I freeze this cake before adding the marshmallow web?
Yes, the frosted layers freeze well for up to a month if wrapped tightly without the marshmallow on top. Thaw the cake in the fridge overnight, then bring it to room temperature before making a fresh batch of marshmallow web. Freezing the web itself isn’t worth doing, since it loses its stretch once thawed.
