Toasted Sesame Layer Cake
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- Level: Intermediate
- Total: 1 hr 55 min (includes cooling time)
- Active: 45 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 1274
- Total Fat
- 81 g
- Saturated Fat
- 45 g
- Carbohydrates
- 131 g
- Dietary Fiber
- 4 g
- Sugar
- 95 g
- Protein
- 12 g
- Cholesterol
- 229 mg
- Sodium
- 514 mg
Sesame is one of Molly’s favorite flavors – she grew up eating sesame-flavored desserts in Chicago’s Chinatown and loves their nutty, moody, peanut buttery-esque flavor. This is her ode to those desserts in cake form, with orange vanilla frosting and marzipan dragon decor to honor the year of the dragon in the Chinese zodiac.
- Level: Intermediate
- Total: 1 hr 55 min (includes cooling time)
- Active: 45 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 1274
- Total Fat
- 81 g
- Saturated Fat
- 45 g
- Carbohydrates
- 131 g
- Dietary Fiber
- 4 g
- Sugar
- 95 g
- Protein
- 12 g
- Cholesterol
- 229 mg
- Sodium
- 514 mg
Ingredients
Cake:
Frosting:
Decoration:
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Directions
Special equipment:
three 8-inch cake pans; an 8-inch cardboard cake round- For the cake: Preheat the oven to 350 degrees F. Grease three 8-inch cake pans and line with parchment.
- In a large mixing bowl, whisk together the flour, ground sesame seeds, whole sesame seeds, baking powder and salt. Set aside.
- In a medium mixing bowl, whisk together the heavy cream, sour cream and vanilla. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, coconut oil, sesame oil, granulated sugar and orange zest on medium-high for 3 to 4 minutes, until pale and fluffy. Add the eggs, one at a time, mixing until fully combined. Reduce the speed to low and add the dry ingredients and heavy cream mixture in alternating batches until almost, but not fully, combined. Remove the bowl from the stand mixer and finish incorporating the batter by hand, to avoid overmixing.
- Divide the batter among the cake pans and bake in the oven until a toothpick inserted into the center of the cake comes out with just a few crumbs; begin checking for doneness at 30 minutes. Remove from the oven and cool in the pans for 10 minutes before removing the cakes onto a cooling rack to cool completely.
- For the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer), beat together the butter, powdered sugar, salt and orange zest until creamy. Add the vanilla and heavy cream and beat until fluffy.
- To assemble and decorate: Level the tops of the cakes with a serrated knife. Place a dollop of frosting onto an 8-inch cardboard cake round (to act as a “glue”) and place one layer of cake on top. Add a thin layer of frosting. Using an offset spatula, spread the frosting into an even layer. Top with the second cake, cut-side down, and apply another coating of frosting. Add the final layer, cut-side down, and frost the cake all over with the remaining frosting. Decorate with gold marzipan Chinese dragons lightly dusted with gold luster dust. Add some red sprinkles around the top perimeter of the cake and serve.
