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Honey Tahini Layer Cake Recipe

Honey Tahini Layer Cake Recipe

Master this homemade Honey Tahini Layer Cake with its perfect balance of nutty tahini and sweet honey flavors. This best-ever layer cake recipe features a moist, tender crumb and silky tahini buttercream. An easy baking recipe that creates an impressive showstopper for special occasions.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
30 mins
Serves:
1 cake (12 slices)
An elegant three-layer cake photographed in soft natural light streaming through a window, showing a perfect cross-section that reveals moist golden-brown layers separated by delicate cream-colored frosting. The exterior features smoothly applied tahini buttercream with deliberate textured swirls and drips of golden honey cascading down the sides. The cake sits on a simple white ceramic cake stand against a neutral linen backdrop, with scattered sesame seeds and small jars of honey and tahini strategically placed nearby. Close-up details capture the fine crumb texture of the cake and the luxurious sheen of the honey drizzle, emphasizing the cake's perfect balance of rustic and refined elements.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the cake:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, at room temperature</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">150g good quality honey</li><li class="ingredients-single-item">100g tahini (sesame seed paste)</li><li class="ingredients-single-item">4 large eggs, at room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">240ml buttermilk, at room temperature</li><li class="ingredients-single-item">For the tahini buttercream:</li><li class="ingredients-single-item">300g unsalted butter, at room temperature</li><li class="ingredients-single-item">120g tahini</li><li class="ingredients-single-item">500g powdered sugar, sifted</li><li class="ingredients-single-item">2 tbsp honey</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">2-4 tbsp heavy cream</li><li class="ingredients-single-item">For decoration:</li><li class="ingredients-single-item">60ml honey, for drizzling</li><li class="ingredients-single-item">2 tbsp sesame seeds (a mix of white and black if available)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">3 20cm (8-inch) round cake pans</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Cake turntable (optional but helpful)</li><li class="equipment-single-item">Serrated knife for leveling cakes</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Grease three 20cm (8-inch) round cake pans and line the bottoms with parchment paper. This double protection ensures your cakes will release perfectly without sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Proper mixing of dry ingredients ensures even leavening throughout your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add the granulated sugar and beat on medium-high speed until pale and fluffy, about 3-4 minutes. This extended creaming creates air pockets that give your cake a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Beat in the honey and tahini until fully incorporated, scraping down the sides of the bowl as needed. The mixture might look slightly curdled at this point - that's perfectly normal!</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Adding eggs gradually prevents the batter from separating and ensures proper emulsification.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined after each addition. Over-mixing develops gluten, which can make your cake tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Divide the batter evenly among the prepared pans, smoothing the tops with an offset spatula. Tap the pans gently on the counter a few times to release any large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cakes spring back when lightly pressed. The cakes should just begin to pull away from the sides of the pans.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cakes to cool in the pans for 15 minutes, then turn out onto wire racks to cool completely. If the cakes have domed tops, use a serrated knife to level them once completely cooled.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the tahini buttercream, beat the butter in a stand mixer fitted with the paddle attachment on medium-high speed until very pale and fluffy, about 5 minutes. This extended beating creates an incredibly light buttercream texture.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Add the tahini and beat for another minute until well combined. Gradually add the powdered sugar on low speed, then beat in the honey, vanilla extract, and salt.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>If the buttercream is too thick, add heavy cream one tablespoon at a time until you reach your desired consistency. Increase the speed to medium-high and beat for an additional 2 minutes until light and fluffy.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>To assemble, place one cake layer on your serving plate or cake board. Spread about 3/4 cup of buttercream evenly on top. Place the second cake layer on top and repeat with another 3/4 cup of buttercream. Top with the final cake layer.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Apply a thin layer of buttercream all over the cake to create a crumb coat, then refrigerate for 15-20 minutes to set. This step ensures your final layer of frosting will be smooth and crumb-free.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Once the crumb coat is set, apply the remaining buttercream to the top and sides of the cake. Create decorative swirls if desired using an offset spatula or the back of a spoon.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>Just before serving, drizzle the honey artfully over the top of the cake, allowing it to drip down the sides. Sprinkle with sesame seeds for a beautiful garnish that hints at the flavors within.</li><li class="MethodStepper"><h4 class="step-title">Step 17</h4>For the best flavor, let the cake sit at room temperature for 30 minutes before serving. Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving for the optimal taste and texture experience.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Honey Tahini Layer Cake?

This cake requires all-purpose flour, baking powder, baking soda, salt, butter, sugar, honey, tahini, eggs, vanilla, and buttermilk. The tahini buttercream needs butter, tahini, powdered sugar, honey, vanilla, salt and cream, plus extra honey and sesame seeds for decoration.

How to cook Honey Tahini Layer Cake at home?

Learn how to cook Honey Tahini Layer Cake by first creating a fluffy butter-sugar base, then incorporating honey and tahini. Alternate adding dry ingredients with buttermilk before baking in three pans. Once cooled, stack the layers with tahini buttercream between each, apply a crumb coat, then a final layer of frosting before decorating with honey drizzle and sesame seeds.

Why does tahini work so well in sweet baked goods?

Tahini adds a nutty, slightly bitter complexity that balances sweetness in desserts. Similar to how peanut butter works in baking, tahini's creamy texture contributes moisture and richness while its sesame flavour adds sophistication, making it perfect for creating layered, nuanced desserts.

Can I make this cake dairy-free without compromising texture?

Yes! Substitute butter with plant-based butter sticks (not spread), use coconut cream instead of heavy cream, and replace buttermilk with plant milk mixed with 1 tablespoon of lemon juice. The tahini already contributes significant moisture and fat, helping maintain the cake's tender crumb.

What's the key to achieving a silky-smooth tahini buttercream?

The secret is properly emulsifying the tahini and butter. Start with room-temperature butter beaten until extremely pale (5+ minutes), use high-quality smooth tahini (not separated), add it gradually, and continue beating until perfectly combined. Sift your powdered sugar to eliminate lumps.

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Grease three 20cm (8-inch) round cake pans and line the bottoms with parchment paper. This double protection ensures your cakes will release perfectly without sticking." }, { "@type": "HowToStep", "name": "Mix dry ingredients", "text": "In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Proper mixing of dry ingredients ensures even leavening throughout your cake." }, { "@type": "HowToStep", "name": "Cream butter and sugar", "text": "In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add the granulated sugar and beat on medium-high speed until pale and fluffy, about 3-4 minutes. This extended creaming creates air pockets that give your cake a tender crumb." }, { "@type": "HowToStep", "name": "Add honey and tahini", "text": "Beat in the honey and tahini until fully incorporated, scraping down the sides of the bowl as needed. The mixture might look slightly curdled at this point - that's perfectly normal!" }, { "@type": "HowToStep", "name": "Add eggs", "text": "Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Adding eggs gradually prevents the batter from separating and ensures proper emulsification." }, { "@type": "HowToStep", "name": "Combine wet and dry ingredients", "text": "With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined after each addition. Over-mixing develops gluten, which can make your cake tough rather than tender." }, { "@type": "HowToStep", "name": "Bake", "text": "Divide the batter evenly among the prepared pans, smoothing the tops with an offset spatula. Tap the pans gently on the counter a few times to release any large air bubbles. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cakes spring back when lightly pressed." }, { "@type": "HowToStep", "name": "Cool cakes", "text": "Allow the cakes to cool in the pans for 15 minutes, then turn out onto wire racks to cool completely. If the cakes have domed tops, use a serrated knife to level them once completely cooled." }, { "@type": "HowToStep", "name": "Make buttercream", "text": "For the tahini buttercream, beat the butter in a stand mixer fitted with the paddle attachment on medium-high speed until very pale and fluffy, about 5 minutes. Add the tahini and beat for another minute until well combined. Gradually add the powdered sugar on low speed, then beat in the honey, vanilla extract, and salt." }, { "@type": "HowToStep", "name": "Adjust buttercream consistency", "text": "If the buttercream is too thick, add heavy cream one tablespoon at a time until you reach your desired consistency. Increase the speed to medium-high and beat for an additional 2 minutes until light and fluffy." }, { "@type": "HowToStep", "name": "Assemble cake", "text": "To assemble, place one cake layer on your serving plate or cake board. Spread about 3/4 cup of buttercream evenly on top. Place the second cake layer on top and repeat with another 3/4 cup of buttercream. Top with the final cake layer." }, { "@type": "HowToStep", "name": "Crumb coat", "text": "Apply a thin layer of buttercream all over the cake to create a crumb coat, then refrigerate for 15-20 minutes to set. This step ensures your final layer of frosting will be smooth and crumb-free." }, { "@type": "HowToStep", "name": "Final frosting", "text": "Once the crumb coat is set, apply the remaining buttercream to the top and sides of the cake. Create decorative swirls if desired using an offset spatula or the back of a spoon." }, { "@type": "HowToStep", "name": "Decorate", "text": "Just before serving, drizzle the honey artfully over the top of the cake, allowing it to drip down the sides. Sprinkle with sesame seeds for a beautiful garnish that hints at the flavors within." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Amara Patel", "datePublished": "2024-04-25", "reviewBody": "Sophisticated flavor, not too sweet! I was worried the tahini might be overpowering, but it created this beautiful nutty backdrop that complemented the honey perfectly.", "name": "Perfectly Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Daniel Bergström", "datePublished": "2024-04-18", "reviewBody": "This is now my signature celebration cake! Made it for my partner's birthday and everyone was blown away by how unique and delicious it was. The tahini buttercream is absolutely addictive.", "name": "New Celebration Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Ling Zhang", "datePublished": "2024-04-10", "reviewBody": "I perfected it on my first try thanks to the detailed instructions! The honey drizzle looks so elegant, and the taste is unlike any cake I've had before. Absolutely worth the effort!", "name": "Easy to Follow Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Thierry Dubois", "datePublished": "2024-04-05", "reviewBody": "The honey-tahini combo is genius! As someone who usually finds American cakes too sweet, this was a refreshing change. The texture is incredibly moist and the flavors develop even more the next day.", "name": "Sophisticated Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Gabriela Hernandez", "datePublished": "2024-03-28", "reviewBody": "An excellent alternative to chocolate cake! I made this for a friend who's a tahini lover and she couldn't stop talking about it. The sesame seeds on top add such a nice crunch and visual appeal.", "name": "Unique and Impressive", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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