Tahini Cake with Orange Buttercream Frosting

We can’t get enough of tahini lately, so this tahini-packed cake is right up our alley. Tahini gives this tender cake a nuttiness that’s balanced out by our bright and zesty orange buttercream. Simple and elegant, it’s the perfect springtime dessert.

4.5 from 2 reviews
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.

4.5 from 2 reviews
Orange Buttercream Frosting
Makes about 4 cups
  • 1 cup (227 grams) unsalted butter, softened
  • 1 teaspoon (1 grams) orange zest
  • 6 cups (720 grams) confectioners’ sugar
  • 3 tablespoons (45 grams) fresh orange juice
  • 1 tablespoon (15 grams) whole milk, room temperature
  • ⅛ teaspoon kosher salt
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and zest at medium speed until creamy. Gradually add confectioners’ sugar, orange juice, milk, and salt, beating until smooth.
This frosting can be made ahead and refrigerated until ready to use. Just beat with a mixer with an extra tablespoon or two of milk, if necessary.

Pro Tip: Some brands of tahini need to be thoroughly stirred before using, but once stirred, it should stay smooth. If needed, spoon it into a bowl and whisk by hand or beat with a mixer at low speed until smooth.

Previous articleBermudian Banana Bread
Next articleStrawberries and Cream Cake


  1. Baked this for Easter, such an interesting combination of a more savory tahini and sweet orange buttercream flavor profiles. Friends loved it!


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.