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5 from 2 votes

Gluten Free Black Sesame and White Chocolate Layer Cake

This gorgeous rectangular layer cake is filled with toasty black sesame and caramelly, dreamy white chocolate.
Prep Time3 hours
Cook Time40 minutes
Chilling time2 hours
Course: Dessert
Cuisine: American
Diet: Gluten Free
Keyword: black sesame, buttercream, ganache, gluten free, Japanese, layer cake, rectangular cake, white chocolate
Servings: 12 people
Calories: 550kcal
Author: Amelia Farber

Equipment

  • 9x9 square cake pan
  • Cake scraper
  • Piping bags and tips
  • Small frying pan

Ingredients

For the cake:

  • 4 large eggs
  • 1 Cup white sugar
  • 3/4 Cup canola oil
  • 3/4 Cup sour cream
  • 3/4 Cup milk
  • 1 tsp vanilla extract
  • 1 Cup gluten free 1-1 flour mix with xanthan gum added (if it doesn't have xanthan gum, add 1 teaspoon xanthan gum)
  • 1/2 Cup sweet rice flour
  • 1/2 Cup arrowroot starch
  • 1/2 Cup packed blanched almond flour
  • 3 Tbsp black sesame powder
  • 1/4 Cup black sesame paste
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

For the black sesame buttercream:

  • 2 Cups salted butter room temperature
  • 3-4 Cups sifted powdered sugar
  • 1/4 Cup black sesame powder
  • 2 Tbsp black sesame paste
  • 1-2 Tbsp heavy cream
  • pinch salt

For the white chocolate ganache:

  • 12 oz good quality white chocolate
  • 1 Cup heavy cream

For the black sesame whipped cream:

  • 1 Cup heavy cream
  • 1/4 Cup powdered sugar
  • 1 Tbsp black sesame paste
  • 3 Tbsp black sesame powder
  • pinch salt

For construction:

  • 3 Tbsp black sesame seeds

Instructions

To make the ganache:

  • First, make the ganache, because it will need to chill for a few hours. Heat the cream in the microwave for a minute, then pour into a medium bowl with the white chocolate and let sit for 2 minutes. Then stir until the cream and melted white chocolate is totally smooth. Chill in the fridge for 2-3 hours, stirring every 30 minutes, and then remove and beat with an electric mixer for 3-4 minutes until thicker and a spreadable consistency, then put back in the fridge until using.

To make the cake:

  • Make your cake! You'll be cutting it into four layers later. Spray a 9x9 inch square cake pan with cooking spray and line with parchment paper, then spray again and set aside. In a large bowl, whisk the eggs, sugar, oil, sour cream, milk, and vanilla until smooth. Add in the flours, starches, black sesame powder and paste, and baking powder and soda, and salt, and whisk thoroughly until fully mixed and smooth. If the batter feels too thick (it should be easily pourable) add 1-2 more tablespoons of milk. Then pour batter into the prepared pan and baked for 35-45 minutes or until a skewer or knife inserted into the center of the cake comes out clean. It will dome nicely and have a hard crust on top. Let cake cool completely before turning it out onto a cooling rack, then carefully slice off the domed top so you're left with a perfectly flat top. Then slice the cake in half giving you two thick rectangles, and then carefully slice each of the rectangles into two layers to get four equal-sized rectangular cake layers. Continue to cool before constructing.

To make the buttercream:

  • While the cake is baking and cooling, make the fillings and frosting. First, make the buttercream. In a large bowl, beat the butter on high for 3-4 minutes until lighter and fluffy. Add one cup of the powdered sugar and beat until smooth, then add another cup and the black seasame paste and powder and beat until smooth. Add the last of the powdered sugar, tasting at each stage, and the vanilla and salt and beat until smooth. Add cream if the frosting is too thick to spread, then scoop most of the frosting into a piping back with a 1/2 inch round opening.

To make the whipped cream and toasted sesame seeds:

  • First, make the whipped cream! Slowly beat, using a whisk or electric mixer, the heavy cream until soft peaks form. Add the powdered sugar, black sesame powder and paste, and pinch of salt and continue beating until stiff peaks form.
  • Then toast your black sesame seeds for decoration. Pour seeds into a medium frying pan and heat on medium low for 5-6 minutes or until they smell toasty and nutty, then remove and let cool.

Construct the cake.

  • Place one cake layer on a cakeboard or plate and pipe on a rim and layer of the buttercream, then fill with the white chocolate ganache and whipped cream, and repeat layering until the top cake layer is on top. I use a generous amount of the white chocolate ganache in each layer so that you get a good section of white chocolate in each bite - don't skimp on this! Finally, use a cake scraper to crumb coat the entire cake - it will be a bit fragile so get it into the freezer and freeze for at least an hour before adding the final frosting coat. Pipe any last buttercream around the top, and press the toasted black sesame seeds into the base of the cake or on the top or both for decoration. I recommend re-freezing the cake and then letting it thaw for about an hour before slicing for clean, solid slices!