Black Sesame & Matcha Monster Cake

We are introducing a perfect treat for Halloween! These cute monster cakes are not only fun and festive in appearance but also incredibly delicious. The cake has a rich, nutty flavor mainly from black sesame ,and the topping cream, made with a blend of black sesame and matcha , brings an irresistible depth and richness to every bite.

Black Sesame: Perfect for Halloween

This powder ,used in this recipe, contains a small amount of roasted soybean flour, known as kinako. It also makes a delicious latte when mixed with milk.

Black Sesame Latte Powder (unsweetened)

Black Sesame Latte Powder(sweetened)

This powder is also a fantastic ingredient for baking. The rich, nutty flavor and creamy texture of black sesame add depth to cakes, and its dark color makes it ideal for Halloween treats. It's sure to surprise anyone who sees and tastes it!

Matcha: a Natural Coloring for Monster Shapes

This topping cream isn’t just a typical vibrant matcha green.Thanks to the natural colors of matcha and black sesame, it turns into a unique, slightly unusual shade of green — the perfect spooky color for Halloween.

#0790.TX Yunomi Baking Matcha Naturally Grown, Culinary Grade K3

Black Sesame & Matcha Monster Cakes Recipe

Ingredients [ For an 18cm × 18cm tin, Makes 16 pieces]

For the Cake:

80g flour (plain/all-purpose)
30g black sesame powder (sweetened or unsweetened)
80g sugar (if using sweetened sesame powder, use 75g)
1tsp baking powder
100ml heavy cream (double cream or heavy whipping cream)
2 eggs
a half tsp vanilla extract

For the Cream:

200ml heavy cream (double cream or heavy whipping cream)
30g sugar
3 tsp black sesame powder (sweetened or unsweetend)
2 tsp matcha

For the Eyeballs:

White cake decorating chocolate pen
Black cake decorating chocolate pen

Instructions

Preheat the oven to 180°C (350°F). Line your cake tin with baking parchment.
In a mixing bowl, whisk together the eggs, sugar, heavy cream, and vanilla extract.
Add the black sesame powder and mix well. Then add the flour and baking powder, stirring until fully combined.
Pour the batter into the prepared tin. Bake for 30–35 minutes, or until a skewer inserted into the center comes out clean.
Allow the cake to cool slightly, then cut into about 4cm squares.
To make the eyeballs:
Warm the white chocolate pen and pipe small circles onto a sheet of parchment paper.
Once the white chocolate sets, add black dots in the center using the black chocolate pen.
To make the cream:
In a bowl, whisk together the sugar, sesame powder, and matcha until well combined. Add the cream and stir until the sugar is dissolved.
Whip the cream until it reaches a consistency between soft and stiff peaks.
Pipe the cream onto the cake squares. Add eyeballs on top, and sprinkle extra sesame powder if desired.