Indulge In Richness With A Black And White Tahini Cake [Easy To Follow Recipe]

Get ready for a taste sensation with the Black and white Tahini Cake. It’s not your usual dessert – it’s a special treat that combines the rich taste of black tahini with the sweetness of regular tahini. 

This cake isn’t just about flavor; it’s also a feast for your eyes with layers covered in black and white sesame brittle. Cut a slice, and you’ll discover a mix of textures and flavors that will make your taste buds dance.

But a word of caution – this cake is rich, so take your time and savor each bite. To balance out the richness, we’ve added a hint of lemon to the strawberries, creating a fancy and down-to-earth dessert.


Black Tahini Cake:

  • 1 3/4 cups (350g) sugar
  • 2 1/2 cups (312g) all-purpose flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp salt
  • 2 eggs
  • 1 cup (236ml) buttermilk
  • 1/2 cup (118ml) canola oil
  • 1 cup (236g) black tahini
  • 1 tbsp vanilla
  • 3/4 cup (177ml) water

Black Tahini Buttercream:

  • 1/2 cup (113g) butter, softened
  • 1/4 cup (59g) black tahini
  • 1 cup (125g) powdered sugar, sifted
  • 1 tsp vanilla
  • 1/4 tsp salt

White Tahini Buttercream:

  • 1/2 cup (113g) butter, softened
  • 1/4 cup (59g) traditional tahini
  • 1 cup (125g) powdered sugar, sifted
  • 1 tsp vanilla
  • 1/4 tsp salt

Black & White Sesame Brittle:

  • 3/4 cup sugar
  • 1/4 cup honey
  • Pinch of salt
  • 1 tbsp water
  • 1/2 cup raw black sesame seeds
  • 1/2 cup raw white sesame seeds
  • 1 tsp vanilla
  • 2 tsp butter
  • 1/4 tsp baking soda


  1. Preheat the oven to 325°F. Use butter and flour, two 6×3 inch cake pans, and line the bottoms with parchment paper.
  2. In a large bowl, whisk together all the dry ingredients for the black tahini cake. In a separate bowl, whisk the wet ingredients, then combine the wet mixture with the dry ingredients until smooth.
  3. Divide the batter among the prepared pans and bake for 45 minutes to an hour or until the cakes pull away from the sides. Let them cool, then level and cut each into two layers.
  4. For the black tahini buttercream, beat the butter and black tahini until smooth. Gradually add in the powdered sugar, vanilla, and salt.
  5. Beat until light and smooth, about 2-3 minutes.Repeat the process for the white tahini buttercream, using traditional tahini instead.
  6. For the black & white sesame brittle, combine sugar, honey, salt, and water in a saucepan. Stir in black and white sesame seeds, cooking until golden.
  7. Turn off the heat, stir in butter and baking soda, then spread onto a silpat-lined baking sheet. Bake for 10 minutes until crisp, then let it cool before breaking into pieces.
  8. Assembly: Use the white tahini buttercream for the cake’s interior and the black tahini on the outside.
  9. Once assembled and frosted, adorn the sides with pieces of the black & white sesame brittle.

Frequently Asked Questions

1. Can I Use Regular Tahini Instead Of Black Tahini In The Cake?

Certainly! While black tahini adds a unique color and flavor, regular tahini can be a suitable alternative if that’s what you have on hand. The taste will be slightly different, but the cake will still be delicious.

2. What Purpose Does The Buttermilk Serve In The Black Tahini Cake?

Buttermilk adds moisture and a subtle tang to the cake. It also reacts with baking soda to help the cake rise and become light and fluffy.

3. Can I Make This Cake In Advance And Freeze It?

Yes, you can! Once the cake layers are cooled and properly wrapped, they can be frozen for up to a month. Just make sure to thaw them in the refrigerator before assembling.

4. I’m Not A Fan Of Overly Sweet Desserts. Can I Reduce The Amount Of Sugar In The Cake Or Buttercream?

Absolutely. Adjusting the sugar to suit your taste is a personal preference. You can experiment with reducing the sugar in both the cake and buttercream, keeping in mind that it might slightly alter the texture.

5. What’s The Purpose Of The Lemon Simple Syrup-Soaked Strawberries Mentioned In The Introduction?

The lemon simple syrup-soaked strawberries provide a refreshing and slightly tart contrast to the rich and sweet cake. It’s an optional addition if you want to cut through the richness with a burst of fruity flavor.

6. Can I Make The Sesame Brittle Ahead Of Time?

Yes, you can prepare the sesame brittle in advance. Ensure it’s stored in an airtight container to maintain its crispiness. Break it into pieces just before assembling the cake.

7. Is There A Specific Reason For Using A 6×3-Inch Cake Pan?

The 6×3 inch cake pans are used to create a taller cake, adding to its visual appeal. If you don’t have these specific pans, you can use standard 8-inch pans and adjust the baking time accordingly.

8. Can I Substitute Any Other Type Of Oil For Canola Oil In The Cake?

Yes, you can use a neutral-flavored oil like vegetable or grapeseed oil as a substitute for canola oil.

9. How Should I Store The Finished Cake?

Store the cake in the refrigerator due to the buttercream. Bring it to room temperature for about 30 minutes before serving to enhance the flavors.

10. Can I Make Cupcakes Instead Of A Layered Cake With This Recipe?

Certainly! Adjust the baking time to approximately 18-20 minutes for cupcakes. Keep an eye on them and perform the toothpick test to ensure they’re baked through.

Parting Shots

Indulge in this black-and-white tahini cake, where richness meets subtlety in a delightful dance of flavors. A creation inspired by @MollyYeh and @Food52, this cake is a masterpiece that invites you to savor every moment of its decadence.

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