CATEGORIES: Baking, Breakfast, Beef, Chicken, Fish, Lamb, Pasta, Pork, Ramen, Vegetarian


  • 1 stick unsalted butter, melted

  • 1/2 cup buttermilk

  • 1/4 cup grapeseed oil

  • 2 tsp vanilla extract

  • 2 large eggs

  • 2 large egg yolks

  • 1 1/2 cups sugar

  • 1 2/3 cups cake flour

  • 1 1/2 tsp baking powder

  • 3/4 tsp kosher salt


  • 3 oz white chocolate

  • 1/4 cup + 1 Tblsp black sesame paste

  • 1/4 tsp kosher salt


  1. Plug in a 4 to 6 quart Crock-Pot. Grease the interior with pan spray and set the temperature to low.

  2. Whisk the melted butter, buttermilk, oil, vanilla extract, while eggs, and egg yolks together in a large bowl.

  3. Whisk the sugar, cake flour, baking powder, and salt together in a separate large bowl.

  4. Pour the wet ingredients into the dry ones and stir to combine. If the batter looks lumpy, use a whisk to break up all the lumps.

  5. Pour the cake batter into the Crock-Pot, then partially cover it and cook the cake on high for 2 hours. At this point the cake will be partially set but still quite raw, especially in the center. Drizzle all fo the black sesame swirl over the top of the batter. Partially cover the Crock-Pot again, drop the temperature to low, and continue cooking for an additional 2-3 hours, until the cake has set and is cooked through in the enter.

  6. While it’s still hot, spoon the cake directly from the Crock-Pot onto plates and devour.


  1. Put the white chocolate, sesame paste, and salt in a microwave-safe container and microwave in 30-second increments, stirring in between, until the chocolate has melted and you have a smooth mixture.