Tahini Cake with Orange Buttercream Frosting
Makes 1 (9-inch) cake
  • 2 cups (250 grams) all-purpose flour
  • 1⅓ cups (267 grams) granulated sugar
  • 2 teaspoons (10 grams) baking powder
  • ¾ teaspoon (2.25 grams) kosher salt
  • ¼ teaspoon ground cinnamon
  • 1⅓ cups (320 grams) whole milk, room temperature
  • ¾ cup plus 2 tablespoons (196 grams) tahini*
  • 1½ teaspoons (6 grams) vanilla extract
  • 3 large eggs (150 grams), room temperature
  • Orange Buttercream Frosting (recipe follows)
  1. Preheat oven to 325°F (170°C). Butter and flour 2 (9-inch) round cake pans. Line bottom of pans with parchment paper; butter and flour again.
  2. In the bowl of a stand mixer fitted with the paddle attachment, whisk together flour, sugar, baking powder, salt, and cinnamon by hand; make a well in center of flour mixture. With mixer on low speed, add milk, tahini, and vanilla, beating until almost smooth, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Divide batter between prepared pans. Tap pans on counter twice to release air bubbles.
  3. Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool in pans for 10 minutes. Invert cakes onto wire racks, and let cool completely. Using a serrated knife, slightly trim top of cake layers to level, if needed. Spread Orange Buttercream Frosting between layers and on top and sides of cake. Loosely cover and refrigerate for 30 minutes.
*We used Joyva.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/tahini-cake-orange-buttercream-frosting/