Sesame Seed Cake Recipe: This sesame seed cake is a delightful treat with a nutty, toasty flavor that’s perfect for any occasion. It’s simple to make, with a tender crumb and a subtle sweetness that pairs beautifully with a cup of tea or coffee. Let’s dive into this easy recipe that brings a unique twist to your baking repertoire!
Required Ingredients
- All-purpose flour
- Sesame Seeds (toasted)
- Granulated Sugar
- Unsalted Butter (softened)
- Eggs
- Cup Milk
- Baking Powder
- Baking Soda
- Salt
- Vanilla Extract
- Honey (optional)
- Lemon (optional)
Step By Step Instruction
First Preheat your oven to 350°F (175°C). Grab an 8-inch round cake pan, grease it well, and pop a piece of parchment paper on the bottom so the cake comes out easily.
If your sesame seeds aren’t toasted, toss them into a dry skillet over medium heat. Stir for 2-3 minutes until they’re golden and smell nutty. Let them cool.
In a bowl, whisk together flour, baking powder, baking soda, and a pinch of salt. Mix in half of your toasted sesame seeds for extra flavor.
In a big bowl, beat softened butter and sugar until it’s light and fluffy, about 2-3 minutes. Add eggs one by one, then mix in vanilla, honey, and lemon zest (if you’re using it). Gradually pour in the milk, stirring until smooth.
Gently fold the dry mix into the wet mix, stirring just until it comes together—don’t overdo it! Gently pour your batter into the pan, give it one last shower of those remaining sesame seeds, and let it bake for 35 to 40 minutes. You’ll know it’s perfectly done when a toothpick poked in the center comes out clean. Cool in the pan for 10 minutes, then move to a rack for another 10.
Nutrition Facts (Per Serving)
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 280 | – |
| Total Fat | 15g | 19% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 65mg | 22% |
| Sodium | 180mg | 8% |
| Total Carbohydrate | 32g | 12% |
| Dietary Fiber | 1g | 4% |
| Total Sugars | 15g | – |
| Protein | 5g | 10% |
| Vitamin C | 0mg | 0% |
| Calcium | 80mg | 6% |
| Iron | 1.5mg | 8% |
| Potassium | 90mg | 2% |
“Percent Daily Values are based on a 2,000 calorie diet. Nutrient information given above is an estimate and may different based on specific ingredients used.“
Final Thought
This humble sesame Seed Cake is surprisingly elegant, with a rich, nutty flavor that feels like a cozy comfort and a special treat all at once. It’s versatile enough for a casual afternoon snack or a special dessert with a drizzle of honey or a dusting of powdered sugar. Enjoy the process of baking this delightful cake and savor the toasty warmth of sesame in every bite!
Also Read: Muscoth Halwa Recipe ( South Indian Desserts )
FAQ (Frequently Asked Question)
Can I use black sesame seeds instead of white?
Yes, black sesame seeds work well and add a striking visual contrast. The flavor is slightly stronger, but it’s equally delicious.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure it contains xanthan gum for structure.
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze it for up to 2 months.
Sesame Seed Cake
Ingredients
Method
- Set your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.
- If not already toasted, place sesame seeds in a dry skillet over medium heat. Stir for 2-3 minutes until golden and fragrant. Set aside to cool.½ cup sesame seeds
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add half of the toasted sesame seeds to the dry mix.1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp salt, ½ cup sesame seeds
- In a large bowl, beat the softened butter and sugar with a hand mixer or whisk until light and fluffy, about 2-3 minutes.½ cup unsalted butter, ¾ cup granulated sugar
- Beat in the eggs one at a time, followed by the vanilla extract, honey, and lemon zest (if using). Add the milk gradually, mixing until combined.2 large eggs, 1 tsp vanilla extract, 1 tbsp honey, Zest of 1 lemon, ½ cup milk
- Slowly fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix to keep the cake light.
- Pour the batter into the prepared pan. Sprinkle the remaining sesame seeds on top. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool for another 10 minutes.
Notes
- Toasting the sesame seeds is key to unlocking their rich, nutty flavor. Don’t skip this step!
- For a more decadent touch, serve with a dollop of whipped cream or a drizzle of warm honey.
- To make your batter lighter, whip the egg whites to soft peaks and gently mix them in before you bake.
My Name is Sanjeev Vekariya, I cover Articles related to Baking, Recipes, Desserts and Cake . I have more than 5 Years of Experience in Writing Food Article.