This Chocolate Tahini Cake is moist, chocolatey and delicious! It’s layered with a luscious tahini buttercream and topped with tahini caramel sauce!
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This layer cake features moist, fluffy chocolate cake, silky tahini buttercream frosting and delectable tahini caramel sauce. Simply put, it’s heavenly!
This Tahini Chocolate Cake is yet another example of how good tahini and chocolate are together! Need more proof? Try my delicious Tahini Chocolate Chip Cookies or these soft Tahini Oatmeal Chocolate Cookies!
WHAT IS THE BEST CHOCOLATE CAKE RECIPE?
i’m a big fan of chocolate cake, but I could say one recipe is the best! I love changing up ingredients of chocolate cake and or the toppings!
If you’re in the mood to try more chocolate cake recipes, definitely check out my chocolate ganache-filled Mini Chocolate Cake and this super decadent Dulce de Leche Chocolate Cake!
THREE PARTS TO THIS TAHINI CHOCOLATE CAKE:
- TAHINI CHOCOLATE CAKE: This cocoa based cake is flavored with vanilla, cinnamon, and tahini. Seeing that the buttercream and caramel are also tahini flavored, the cake only contains a hint of tahini.
- TAHINI BUTTERCREAM FROSTING: This luscious buttercream frosting was definitely my husband’s favorite part of the cake. It’s dead easy to make and has a nutty, irresistible flavor!
- TAHINI CARAMEL SAUCE: This sauce is thick, perfectly sweet and the perfect way to make this cake over the top GOOD!
ABOUT THIS CHOCOLATE CAKE RECIPE
Since there is tahini in the cake, caramel sauce and buttercream, I didn’t want the cake itself to be overpowered by tahini. This is definitely more of chocolate flavored cake. The quarter cup of tahini gives this cake the perfect hint of tahini.
WHAT’S IN THIS CAKE?
- All purpose flour
- Unsweetened natural cocoa powder
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Canola or vegetable oil
- Granulated sugar
- Brown sugar, light or dark, packed
- 2 large eggs, room temperature
- Vanilla extract
- Buttermilk, room temperature
- 1/4 cup tahini
- 1/4 cup plus 2 tablespoons boiling water
HOW TO MAKE THIS CAKE
- Preheat oven to 350 F and line the bottom of three 6″ straight edge cake pans with parchment paper. Spray the sides with cooking spray.
- In a large bowl, whisk to combine the dry ingredients. Set aside.
- In a medium sized bowl, whisk the eggs, oil, sugars, buttermilk, tahini and vanilla extract until combined.
- Use a rubber spatula to gradually stir the wet ingredients into the dry ingredients. Stir until just combined, being careful not to over mix. Pour in the hot water and stir until combined.
- Pour the batter evenly into the prepared pans and bake 28-32 minutes or until a toothpick comes out clean. Place pan on a wire rack and allow to cool in the pan for 30 minutes then remove from pan and cool on a wire rack. Cool completely. Once cooled, trim the tops of the cakes using a serrated knife. Wrap each layer tightly until ready to assemble.
WHAT IS TAHINI?
Tahini is common ingredient in Middle Eastern food. Tahini is a nutty paste made from ground toasted sesame seeds. It’s creamy, versatile, and nutritious.
While it’s most known as a key ingredient in hummus, its nutty flavor and creamy texture make it excellent for baking. I’ve used it in place of peanut butter in these swirled and delicious Tahini Brownies.
WHAT ARE DIFFERENT TYPES OF CARAMEL?
Caramel is one of my favorite toppings on any dessert! I love traditional caramel sauce, but it can be fun to try different types as well.
I made this Bourbon Caramel recipe last year and I have to say it blew me away with its depth of flavor! For a caramel on the sweet side and more fall flavored, you’ll love this Maple Caramel.
Seeing that I love tahini and I’m also a big fan of different kinds of caramel, it makes sense that I made a tahini caramel sauce. It’s definitely different than traditional caramel sauce! Tahini caramel is gooey, sweet and has the creamy, nutty texture and taste of tahini!
INGREDIENTS FOR MAKING TAHINI CARAMEL
- Sugar
- Water
- Butter
- Tahini
- Heavy Cream
- Salt
HOW TO MAKE TAHINI CARAMEL SAUCE
This caramel sauce is rather simple to make. If you’ve never made caramel before, it’s definitely helpful to watch it being made.
Cooking Classy has this great video on making Caramel Sauce that’s super helpful. I also recommend checking out the pictures on the link from Cooking Classy above.
We are going for a deep reddish orange color.
HERE ARE THE STEPS FOR MAKING TAHINI CARAMEL
- Combine the water and sugar in a medium saucepan set to medium heat. Using a light colored sauce pan is preferable so that you can better see when the sugar begins to change color. Bring the mixture to a boil and leave on a low boil over medium heat for 11-15 minutes until it turns deep reddish orange.
- Remove pan from heat and whisk in the butter and cream. Once the butter has melted, stir in the salt and tahini. Pour the tahini caramel sauce over the top cake layer. Use an offset spatula, if needed, to help spread the caramel evenly.
HOW DO I USE LEFTOVER CARAMEL SAUCE?
Tahini caramel sauce makes a special and delicious topping for this Tahini Chocolate Cake. You’ll have some caramel leftover. It’s delicious drizzled over:
I’m not going to lie. It’s also incredible by the spoonful!
WHAT’S IN TAHINI BUTTERCREAM?
- Unsalted butter: Make sure butter is at room temperature.
- Tahini
- Powdered sugar: Sift powdered sugar to avoid having lumps in the frosting.
- Vanilla extract
- Cinnamon
- Salt
HOW TO MAKE TAHINI BUTTERCREAM FROSTING
- Beat the tahini and room temperature butter on medium speed, until creamy. Reduce the speed to low and, with the mixer running, gradually add the powdered sugar. Add the vanilla, cinnamon and salt.
- Beat on medium for about two minutes. Add more powdered sugar if the buttercream is not thick enough. If it’s too thick, thin it out with a tablespoon of whole milk or heavy cream.
HOW TO ASSEMBLE THIS CAKE
- Use an offset spatula to spread about 1/3 of the frosting on top of the first layer. Repeat with second layer. Add the third cake layer.
- Make the tahini caramel or if you’ve already made it, warm it in the microwave in short bursts, stirring in between until caramel is spreadable. Pour enough caramel on top layer to cover the top. Use an offset spatula to spread the caramel. Allow caramel to set for at least fifteen minutes.
- Pipe the remaining frosting on top of the caramel. I used my Ateco 869 tip to pipe mine. Decorate with chocolate sprinkles, chocolate shavings, or sesame seeds, if desired and enjoy!
FREQUENTLY ASKED QUESTIONS
I usually store my leftover caramel in a jar with a lid in the refrigerator. A microwave safe glass bowl with a lid also works. Check out this post called How to Store Caramel from Taste of Home for more information.
You’ll notice that every part of this recipe calls for room temperature butter. Just as we don’t want butter that’s too cold, it’s also important not to use butter that’s too warm and soft. Check out this post from Sally’s Baking Addiction called Here’s What Room Temperature Butter Really Means for how to make sure your butter is room temperature.
In addition to using room temperature butter, another tip for success with this cake is to make sure to accurately measure your flour. To measure your flour, fluff up your flour, spoon the flour into your measuring cup, then use a knife to level it off.
From the chocolate cake to the tahini buttercream to the tahini caramel sauce, I’m so sure you’ll love every part of Chocolate Tahini Cake! It’s so very fork-licking good and is proof that chocolate and tahini are a fantastic pair!
Chocolate Tahini Cake
Ingredients
FOR THE CHOCOLATE TAHINI CAKE
- 1 ½ cups all purpose flour
- ¾ cup unsweetened natural cocoa powder
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ¾ cup canola or vegetable oil
- 1 cup plus 3 tablespoon granulated sugar
- ½ cup plus 1 tablespoon brown sugar light or dark, packed
- 2 large eggs room temperature
- 2 ¼ teaspoons vanilla
- ½ cup buttermilk room temperature
- ¼ cup tahini
- ¼ cup plus 2 tablespoons boiling water
FOR THE TAHINI BUTTERCREAM FROSTING
- 1 cup unsalted butter softened to room temperature
- ¾ cup tahini
- 2 cups powdered sugar sifted
- ¾ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
FOR THE TAHINI CARAMEL
- 1 cup sugar
- ½ cup plus 1 tablespoon water
- 3 ½ tablespoons butter room temperature
- ¼ plus 1 1/2 tablespoons cup heavy cream room temperature
- ¾ cup tahini room temperature
- ⅛ teaspoon salt
FOR DECORATING
- chocolate sprinkles
- chocolate shavings
- sesame seeds
Instructions
FOR THE CHOCOLATE TAHINI CAKE
- Preheat oven to 350 F. Line the bottom of three 6″ straight edge cake pans with parchment paper. Spray the sides with cooking spray.
- In a large bowl, whisk to combine the flour, cocoa powder, baking powder, baking soda, cinnamon and salt. Set aside.
- In a medium sized bowl, whisk the eggs, oil, sugars, buttermilk, tahini and vanilla extract until combined.
- Use a rubber spatula to gradually stir the wet ingredients into the dry ingredients. Stir until just combined, being careful not to over mix. Pour in the hot water and stir until combined.
- Pour the batter evenly into the prepared pans and bake 28-32 minutes or until a toothpick comes out clean. Place pan on a wire rack and allow to cool in the pan for 30 minutes then remove from pan and cool on a wire rack. Cool completely. Once cooled, trim the tops of the cakes using a serrated knife. Wrap each layer tightly until ready to assemble.
FOR THE TAHINI BUTTERCREAM FROSTING
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld mixer, beat the butter and tahini on medium speed until creamy and combined.
- Reduce speed to low and, with the mixer running, gradually add the powdered sugar. Add the vanilla extract, cinnamon and salt and beat on medium for about two minutes. If frosting is too thin, add more powdered sugar a tablespoon at a time. If too thin, add milk or heavy cream.
FOR THE TAHINI CARAMEL
- Combine the water and sugar in a medium saucepan set to medium heat. Using a light colored sauce pan is preferable so that you can better see when the sugar begins to change color. Bring the mixture to a boil and leave on a low boil over medium heat for 11-15 minutes until it turns deep reddish orange.
- Remove pan from heat and whisk in the butter and cream. Once the butter has melted, stir in the salt and tahini. Pour the tahini caramel sauce over the top cake layer. Use an offset spatula, if needed, to help spread the caramel evenly. (You will have some tahini caramel leftover.)*
TO ASSEMBLE THE CAKE
- When ready to assemble, spoon about 1/4 of the frosting on top of the first layer. Use an offset spatula to spread the frosting. Repeat with second layer. Add the third cake layer.
- Make the tahini caramel or if you've already made it, warm it in the microwave in short bursts, stirring in between until caramel is spreadable. Pour enough caramel on top layer to cover the top. Use an offset spatula to spread the caramel. Allow caramel to set for at least fifteen minutes.
- Pipe the remaining frosting on top of the caramel. Decorate with chocolate sprinkles, chocolate shavings, or sesame seeds and enjoy!
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Nancy
My favorite 😍 cake to make! Already made once before and I am making it again to bring to a bbq this Weekend. Will definitely be a hit 🙂
Natalie
Hi Nancy! Yay! So happy this cake was a hit! It’s one of my favorites as well! 🙂
Barbara Briggs Ward
Never thought I’d be able to make this beautiful cake, but I did. It was fun and so very delicious. I’ll be doing it again!
Sunayna
So delicious! Definitely a keeper recipe!
Natalie
Hi Sunayna, Thank you so much for making this cake and for your comment. I’m so happy you enjoyed it!