Toasted Sesame Oil and Honey Buckwheat Cake
Toasted sesame oil in a cake?? Yes. I did it. And I regret nothing. Nutty, moist, and just sweet enough, this honey buckwheat loaf is your new favorite excuse to bake something a bit unusual, but very right.
- 173 g all-purpose flour
- 33 g buckwheat flour
- 1½ tsp baking powder
- ¾ tsp salt
- 100 g eggs (room temperature, from 2 large size eggs)
- 50 g sugar
- 170 g honey
- 100 g whole milk
- 89 g neutral oil (like avocado or grapeseed)
- 24 g toasted sesame oil
- white sesame seeds
- Preheat your oven to 350 F (180 C) for conventional oven and 330 F (165 C) for convection oven. Lightly oil an 8 1/2 x 4 1/2 inch loaf pan and line with parchment paper, letting the long sides hang over for easy lifting later.
- In a mixing bowl, whisk together the all-purpose flour, buckwheat flour, baking powder, and salt. Set aside.
- In another bowl, vigorously whisk the eggs, sugar, honey, milk, oil, and toasted sesame oil for about 40 seconds or so, until emulsified. This step helps bind everything together and gives the cake a uniform, moist crumb.
- Pour the wet mixture into the dry ingredients and use a rubber spatula to fold gently until just combined
- The batter might seem lumpy but as long as there is no dry pockets of flour, you are done mixing. Do not overmix
- Pour the batter into your prepared pan, smooth the top, and give the pan a few firm taps on the counter to release air bubbles.
- Sprinkle some white sesame seeds on top
- Bake for 50–60 minutes. Start checking at 50 minutes. A toothpick inserted into the center should come out clean or with a few sticky crumbs—just no wet batter. The top of the cake will have some crack and that's normal.
- Let the cake cool completely in the pan. Then use an offset spatula to loosen the short unlined sides and gently lift the cake out.
- If you can resist cutting into it right away, wait until the next day to serve. The flavor deepens, the texture sets into a soft, rich crumb, and that hint of toasted sesame really shines through.
Toasted sesame oil in a cake?? Yes. I did it. And I regret nothing. Nutty, moist, and just sweet enough, this honey buckwheat loaf is your new favorite excuse to bake something a bit unusual, but very right.
I know what you’re thinking, toasted sesame oil? In a cake? Have I lost it? Maybe. But please don’t X out of the screen and hear or read me out. That little bottle I usually save for stir-fries and noodle bowls has officially made the leap to the sweet side, and WOW. I’m not saying it’s cake revolution-level stuff… but actually, yes, I am. This Toasted Sesame Oil and Honey Buckwheat Cake is nutty, fragrant, and not too sweet. It’s great to have with your coffee, your tea, or straight off the cooling rack at 11 p.m. (I won’t tell.) Best part? No fancy equipment. Just stir, pour, and bake. Let’s go weird (and delicious).
Why This Cake Works
Toasted sesame oil brings an unexpected layer of depth to baked goods, it’s bold, earthy, and slightly smoky, yet when balanced with honey and buckwheat, it mellows into something elegant. The buckwheat flour adds nuttiness and a soft rustic texture, while honey lends gentle sweetness and keeps the crumb tender and moist. This cake is ideal as a breakfast loaf, afternoon snacking cake, or something to enjoy with tea.