Melt 4 tablespoons of butter in a small pot over medium heat. Once melted, add ½ cup of light brown sugar. Stir to combine. Cook over medium heat for 3 minutes, stirring occasionally, until the sugar dissolves and the mixture darkens slightly in color.

Turn the heat to low and add the heavy cream. Whisk until smooth. Simmer for 1 to 2 minutes. Add 4 tablespoons of black sesame seeds and mix until combined. Turn off the heat.

Pour the mixture into the prepared cake pan and smooth it into an even layer. Refrigerate for 15 minutes.

Sift ¾ cup of all-purpose flour, 2 tablespoons of ube powder, 1½ teaspoons of baking powder, and ¼ teaspoon of kosher salt into a small bowl. Set aside.

Add 4 tablespoons of butter and ½ cup of granulated sugar to a large bowl. Use an electric hand mixer to cream them until light. Add 2 eggs and beat until smooth and creamy. Continue beating until the mixture lightens in color, about 3 to 4 minutes total.

Add half the sifted dry ingredients and beat with the mixer until just combined. Add half the milk and beat until incorporated. Add the remaining dry ingredients and the remaining milk, along with 1 teaspoon vanilla extract and 1 teaspoon ube extract if using. Beat until just combined. Don’t overmix the batter!

Remove the cake pan from the refrigerator. Pour the batter over the caramel layer and smooth it into an even layer before baking.

Transfer the cake to the oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let the cake stand at room temperature for 15 to 20 minutes. The cake should still be warm to the touch.

Place a large plate over the cake pan and carefully invert the cake onto the plate. Let stand at room temperature until completely cool.

While the cake cools, prepare the whipped mascarpone. Place ½ cup of heavy cream in a large bowl. Add ½ cup of powdered sugar, 1 tablespoon sifted ube powder, and 1 teaspoon vanilla extract. Beat with an electric mixer until soft peaks form.

Add the mascarpone cheese and continue beating until stiff peaks form. Don’t overbeat the mascarpone or it may become grainy.” Refrigerate until needed.

Transfer the frosting to a piping bag fitted with a star tip and frost the cake. Or spoon the frosting on top of the cake and smooth it out with a rubber spatula.

Finish with Halloween sprinkles or sanding sugar. Enjoy!