Frankenstein Cake - Hummingbird High

Instructions

For the Toasted Black Sesame Seeds

First, roast the black sesame seeds. Center a rack in the oven and preheat to 400 (F).
Spread 1/4 cup black sesame seeds evenly across a baking tray, before placing inside the oven. Use a heatproof rubber spatula to stir and toss the seeds every 3 to 4 minutes to ensure that they’re being evenly heated, baking for a total of 15 to 17 minutes. Towards the end, the seeds should turn a light brown color and start to steam and smoke. To check that the seeds are ready, rub a seed between your fingers. The seed should shatter and crush easily into smaller grains, emitting a nutty and fragrant smell. When the seeds pass this test, immediately transfer to a cooler plate on a wire rack to prevent any burning. Cool completely to room temperature.
Once the seeds cool off completely, transfer to the bowl of a food processor. Pulse the seeds in a food processor until finely ground; the mixture should resemble super-fine cornmeal. It took my food processor around 20 seconds of pulsing to achieve the desired texture. DO NOT PULSE IN ONE BIG BATCH — otherwise, you risk the seeds turning into a butter instead of sugar. Transfer to an airtight container and refrigerate until ready to use.

For the Black Sesame Cake Layer

Center a rack in the oven and preheat to 350 (F). Prepare a 6 x 3-inch cake pan by spraying generously with cooking spray and lining the bottom with a parchment paper circle. Spray the parchment paper with cooking spray. Set aside.
In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine the ground toasted black sesame seeds, 1/2 cup plus 1/3 cup cake flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon kosher salt. Give the mixture a quick paddle on low speed to combine the ingredients. With the mixture running on low speed, gradually add the pieces of 3 tablespoons cold unsalted butter, one piece at a time. Beat until all the butter has been incorporated, about 3 minutes. The mixture should have a fine, crumbly, and cornmeal-like texture.
In a medium liquid measuring cup, whisk together 1/4 cup plus 2 tablespoons whole milk, 2 large egg whites, and 1 teaspoon pure vanilla extract. With the mixer running on low speed, add the liquid ingredients in 3 parts, scraping down the sides of the bowl after each addition. Increase the mixer speed to medium and beat for 1 minute, before turning off the mixer completely. DO NOT OVERMIX OR YOUR CAKE WILL BE TOUGH AND I WILL CRY.
Scoop the batter into the prepared cake pan and bake for 25 to 30 minutes, or until a wooden toothpick inserted into the center comes out clean and the top of the cake bounces back when slightly prodded. Transfer to a wire rack to cool completely.

For the Red Velvet Cake Layer

Center a rack in the oven and preheat to 350 (F). Prepare a 6 x 3-inch cake pan by spraying generously with cooking spray and lining the bottom with a parchment paper circle. Spray the parchment paper with cooking spray. Set aside.
In a medium bowl, combine 1/2 cup plus 2 tablespoons all-purpose flour, 1 1/2 teaspoons natural unsweetened cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon kosher salt. Whisk together until combined. Set aside.
In a freestanding electric mixer fitted with a paddle attachment, combine 1/4 cup vegetable oil and 1/2 cup granulated sugar. Beat together on medium-high speed until pale and fluffy, about 3 to 4 minutes. Lower the mixer speed to its slowest setting and add 1 large egg. With the mixer still on its lowest speed, add 1 1/2 teaspoons red food coloring, 3/4 teaspoon pure vanilla extract, and 1/4 teaspoon white vinegar and continue to mix the batter until the red food coloring is fully incorporated.
Once the batter is a vibrant red, keep the mixer speed on its lowest setting and add the dry ingredients (from the 2nd step) in three parts, alternating with 1/4 cup buttermilk in two parts, starting and ending with the dry ingredients. Once the last of the dry ingredients have been added, increase the mixer speed to medium and beat for 1 minute, before turning off the mixer completely. DO NOT OVERMIX OR YOUR CAKE WILL BE TOUGH AND I WILL CRY.
Scoop the batter into the prepared cake pan and bake for 25 to 30 minutes, or until a wooden toothpick inserted into the center comes out clean and the top of the cake bounces back when slightly prodded. Transfer to a wire rack to cool completely.

For the Golden Butter Cake Layer

Center a rack in the oven and preheat to 350 (F). Prepare a 6 x 3-inch cake pan by spraying generously with cooking spray and lining the bottom with a parchment paper circle. Spray the parchment paper with cooking spray. Set aside.
In a medium bowl, whisk together 1/2 cup plus 1/3 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 heaping teaspoon of kosher salt. Set aside.
In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 7 tablespoons unsalted butter with 1/2 cup granulated sugar. Beat on medium speed until extremely light and fluffy, at least 10 minutes.
Once the butter and sugar is completely light and fluffy, lower the mixer speed to its lowest setting and add 5 egg yolks one by one. Add each egg yolk one at a time, only adding the next egg yolk when the one prior has been completely incorporated into the batter — it should take around 2 minutes per addition. Stop and scrape down the sides of the bowl with a rubber spatula before adding more yolks. Once all the egg yolks have been incorporated into the batter, raise the speed to medium-high and beat for another 30 seconds to fully combine.
In a liquid measuring cup, whisk together 1/3 cup buttermilk and 1/2 teaspoon vanilla extract. With the mixer on its lowest speed, add the dry ingredients (from the 3rd step) in three additions, alternating with the buttermilk and vanilla mixture in two additions, beginning and ending with the dry ingredients. After each addition, beat until just combined — DO NOT OVERMIX at this stage, or you’ll end up with a dense, tough cake that will make me sad.
Use a rubber spatula to transfer the batter into the prepared cake pan, smoothing the top into an even, flat layer. Bake in the preheated oven until the cakes are lightly browned and a wooden skewer inserted into the center comes out clean, about 25 to 30 minutes. Transfer to a wire rack to cool completely.

For the Cream Cheese Frosting

In the bowl of a freestanding electric stand mixer fitted with a paddle attachment, beat 8 ounces cream cheese on medium speed until soft. Add 2 cups unsalted butter, 1 teaspoon pure vanilla extract, and a pinch of kosher salt and beat until light and fluffy, using a rubber spatula to scrape the bowl as necessary, about 3 minutes.
With the mixer speed still on low, gradually beat in 5 cups confectioner’s sugar, using a rubber spatula to scrape the bowl as necessary, until well blended. When all the sugar has been added, increase the mixer speed to high and beat until the buttercream is fluffy, about 1 minute.

Get the Recipe: Frankenstein Cake

Ingredients

For the Black Sesame Cake Layer

(makes one 6-inch cake)

For the Red Velvet Cake Layer

(makes one 6-inch cake)

For the Golden Butter Cake Layer

(makes one 6-inch cake)

For the Cream Cheese Frosting

(makes enough for one 6-inch cake)

Equipment

Instructions

For the Toasted Black Sesame Seeds

For the Black Sesame Cake Layer

For the Red Velvet Cake Layer

For the Golden Butter Cake Layer

For the Cream Cheese Frosting