Chocolate Tahini Buttercream Cake – Yoga of Cooking
A decadent chocolate cake layered with a smooth tahini buttercream and topped with caramel sauce. This Chocolate Tahini Buttercream Cake is perfect for small gatherings year round! This 3 layer Chocolate Tahini Buttercream Cake...

A decadent chocolate cake layered with a smooth tahini buttercream and topped with caramel sauce. This Chocolate Tahini Buttercream Cake is perfect for small gatherings year round!

This 3 layer Chocolate Tahini Buttercream Cake has to be my favorite cake EVER! It is decadent and soft, infused with the earthy and nutty taste of sesame seeds, and served with a drizzle of caramel sauce. Seriously, drool-worthy!

Why You’ll Love this Cake

  • It’s absolutely delicious and easy to make.
  • Makes for the perfect dessert for any small gathering.
  • The nutty tahini balances out the sweetness of the chocolate cake.
  • The chocolate cake base pairs well with any frosting.
chocolate tahini cake slices

What is Tahini?

Tahini is a paste made from toasted sesame seeds. It’s a staple in Middle Eastern cuisine, and you can typically find it hummus or salad dressings. It’s nutty and creamy, with a texture similar to nut butter. Tahini is also a great addition to baked goods, simply use it as you would any nut butter, like peanut butter.

What is the best Tahini for Baking?

Tahini’s consistency varies depending on the type of seed used and where it comes from. If you’ve tried different brands you’ve probably noticed some are thicker and meatier than others.

When it comes to baking, I prefer a milkier and runnier texture. Look for ‘light’ versions, ones that have a cream color and have a loose texture. Brands such as Soom or Seed + Mill are two of our go-tos!

Tips to Make Tahini Buttercream

To make tahini buttercream,

  • Use room temperature ingredients; such as softened butter and tahini.
  • Avoid meaty and thick tahini paste.
  • Always sift the powdered sugar to prevent clumpy buttercream.
  • If the buttercream is too thick, add 1 tablespoon of whole milk at a time, until desired consistency.
  • If it’s too runny, add 1/4 cup of sifted powdered sugar, until desired consistency.
chocolate tahini cake on cake stand

For more Chocolate recipes, check out my:

Loved this recipe? Leave a comment below! Share your creations with me on Instagram using #yogaofcooking. It always makes my day!

Happy Baking! 

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chocolate tahini cake on cake stand

Chocolate Tahini Buttercream Cake

  • Author: Rosana
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
  • Category: Dessert


A decadent chocolate cake layered with a smooth tahini buttercream and topped with caramel sauce. This Chocolate Tahini Buttercream Cake is perfect for small gatherings year round!



For the Chocolate Cake

  • 1 3/4 cup all purpose flour
  • 3/4 cup cocoa powder
  • 2 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 6 tbsp unsalted butter
  • 3 tbsp vegetable oil
  • 1 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1 tbsp vanilla extract
  • 3 eggs + 1 yolk, room temperature
  • 1 cup buttermilk
  • 1 tbsp espresso powder
  • 3/4 cup hot water

For the Tahini Buttercream

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup tahini
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 12 tbsp whole milk
  • 1/4 teaspoon salt
  • Caramel sauce, store bought or homemade, for serving. 


For the Chocolate Cake

  1. Preheat oven to 350ºF. Grease and line 3 6-inch round cake pans with parchment paper. Set aside.
  2. In a large bowl, add the dry ingredients; all purpose flour, cocoa powder, baking powder, baking soda and salt. Whisk to combine and set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, oil, sugar and brown sugar. Whisk on medium speed until creamy.
  4. Add the vanilla extract, eggs and egg yolk. Continue beating until fully incorporated.
  5. Add the dry ingredients, one cup at a time, alternating with 1/3 cup of buttermilk.
  6. Pour the hot water and 1 tablespoon of espresso and continue beating for another minute.
  7. Scrape the sides of the bowl and divide batter evenly among 3 cake pans. For exact measurements use a kitchen scale.
  8. Bake for 25-30 minutes (you might need more depending on your oven), until toothpick inserted in the center comes out mostly clean (some crumbs is OK). Cool cakes for 15 minutes before transferring to a cooling rack.

For the Tahini Buttercream

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and tahini on medium speed, until soft and creamy. Reduce speed to low and add the sifted powdered sugar 1 cup at a time.
  2. Add the vanilla extract and 1 tablespoon of milk at a time until desired consistency (I used 2). Beat on medium-high for about 2-3 minutes. If the buttercream is too runny, add an additional 1/4 cup of powdered sugar. If it’s too thick, add 1 more tablespoon of milk.

Assemble the Cake:

  1. Level cakes, if needed, using a serrated knife or cake leveler. 
  2. Place one layer on cake stand. Spread about 1/3 of the tahini buttercream evenly on top. Repeat with the next layer.
  3. Place the last layer on top. Drizzle caramel on top before serving.

Keywords: tahini buttercream chocolate cake

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