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Slice of black sesame swirl pound cake showing a dramatic black sesame marble inside a buttery vanilla loaf, arranged on a wooden board with sesame seeds and a soft pastel background.
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Black Sesame Swirl Pound Cake

This Black Sesame Swirl Pound Cake is rich, buttery, and delicately nutty, featuring a dramatic black sesame ribbon swirled through a tender vanilla pound cake. The toasted sesame adds depth and balance without overpowering the cake, making each slice elegant, flavorful, and perfect for pairing with tea or coffee.
Course Breakfast, Dessert, Snack
Cuisine Asian-inspired, Japanese-Inspired
Keyword Asian-inspired dessert, black sesame dessert, black sesame pound cake, black sesame swirl cake, marbled pound cake, sesame pound cake, tea cake
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 10 slices
Calories 380kcal
Cost $9 for entire recipe

Equipment

  • 9×5-inch loaf pan
  • Parchment paper
  • Stand mixer or hand mixer
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Butter knife or skewer (for swirling)
  • Measuring cups and spoons
  • Cooling rack

Ingredients

Pound Cake Batter

  • 1 cup 226 g unsalted butter, softened
  • 1 ½ cups 300 g granulated sugar
  • 4 large eggs room temperature
  • 1 tsp vanilla extract
  • 2 cups 240 g all-purpose flour
  • ½ tsp baking powder
  • ½ tsp fine salt
  • ½ cup 120 ml whole milk or heavy cream

Black Sesame Swirl

  • ⅓ cup black sesame paste
  • 2 tbsp sugar
  • 1 tbsp milk or cream

Instructions

Prep

  • Preheat oven to 325°F (165°C). Grease and line a 9×5-inch loaf pan with parchment.

Cream Butter & Sugar

  • Beat butter and sugar on medium-high until pale and fluffy, about 3–4 minutes.

Add Eggs

  • Add eggs one at a time, mixing well after each. Stir in vanilla.

Dry Ingredients

  • Whisk flour, baking powder, and salt in a bowl.

Combine

  • Add dry ingredients to batter in two additions, alternating with milk. Mix just until smooth.

Make Sesame Swirl

  • In a small bowl, mix black sesame paste, sugar, and milk until smooth and glossy.

Assemble

  • Pour half the batter into the loaf pan. Dollop half the sesame mixture on top and gently swirl with a knife. Repeat with remaining batter and sesame mixture.

Bake

  • Bake 60–70 minutes, until a toothpick inserted comes out mostly clean with a few moist crumbs.

Cool

  • Cool in pan 15 minutes, then transfer to a rack to cool completely before slicing.

Notes

  • Black sesame paste consistency: The paste should be smooth and spreadable. If it’s very thick, warm it slightly or stir in a teaspoon of milk to loosen it before swirling.
  • Swirl technique: Use a light hand when swirling—too much mixing will muddy the marble effect. One or two gentle passes with a knife is enough.
  • Flavor depth: Black sesame flavor intensifies as the cake rests. For best taste, let the cake cool completely and enjoy it the next day.
  • Moisture control: Avoid overmixing once the flour is added; this keeps the crumb tender and prevents dryness.
  • Storage: Store tightly wrapped at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving for best texture.