This tahini brown sugar sheet cake is soft, moist, and deeply flavorful, with a subtle nutty richness from tahini and a caramel-like sweetness from brown sugar. Finished with a smooth chocolate fudge frosting, it’s an easy, crowd-pleasing dessert that feels both comforting and a little sophisticated.

Why You’ll Love This Recipe

This recipe comes together quickly with simple pantry ingredients and no complicated techniques. The tahini adds depth without overpowering the chocolate, while the sheet cake format makes it perfect for gatherings, celebrations, or casual weeknight baking. It stays moist for days and slices beautifully, making it reliable and stress-free.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the tahini brown sugar cake
all-purpose flour: 2 cups (240 g)
light or dark brown sugar, packed: 1 1/2 cups (300 g)
baking powder: 1 teaspoon
baking soda: 1/2 teaspoon
fine salt: 3/4 teaspoon
tahini: 1/2 cup (120 g)
buttermilk: 1 cup (240 ml)
water: 1/4 cup (60 ml)
neutral vegetable oil: 1/2 cup (120 ml)
large eggs: 2, at room temperature
vanilla extract: 2 teaspoons

For the chocolate fudge frosting
semi-sweet chocolate, chopped: 6 ounces (170 g)
unsalted butter, softened: 1/2 cup (113 g)
confectioners’ sugar: 2 cups (240 g)
whole milk: 1/4 cup (60 ml)
vanilla extract: 1 teaspoon
fine salt: 1/4 teaspoon

Directions

Preheat the oven to 350°F (180°C) and position a rack in the center. Lightly grease a 9 x 13 inch sheet pan, line it with parchment paper, and lightly grease the parchment.

In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt until evenly combined.

In a large bowl or the bowl of a stand mixer, combine the tahini, buttermilk, water, oil, eggs, and vanilla. Whisk on low speed until smooth and evenly blended, about 1 minute.

Gradually add the dry ingredients to the wet ingredients, mixing gently and scraping down the sides and bottom of the bowl to ensure no tahini remains unmixed. Mix just until combined.

Pour the batter into the prepared pan and smooth the top. Bake for 40 to 45 minutes, until the cake springs back lightly when touched and a skewer inserted in the center comes out with a few moist crumbs.

Allow the cake to cool completely in the pan.

To make the frosting, gently melt the chopped chocolate over simmering water until smooth, then set aside to cool slightly.

In a food processor, combine the butter, confectioners’ sugar, milk, vanilla, and salt. Add the melted chocolate and process until the frosting is smooth, creamy, and light brown in color, about 5 minutes.

Spread the frosting evenly over the cooled cake. Slice and serve.

Servings and timing

Servings: 12 to 16 slices
Preparation time: 20 minutes
Baking time: 40 to 45 minutes
Cooling and frosting time: 30 minutes
Total time: approximately 1 hour 30 minutes

Variations

For extra texture, sprinkle toasted sesame seeds or chopped nuts over the frosting.
Swap semi-sweet chocolate for dark chocolate if you prefer a deeper cocoa flavor.
Add a teaspoon of espresso powder to the frosting for a subtle mocha note.
Use a dairy-free milk and plant-based butter to make the frosting dairy-free.

Storage/Reheating

Store the cake tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. For the best texture, bring refrigerated slices to room temperature before serving. This cake does not require reheating, but a brief rest at room temperature enhances the flavor and softness.

FAQs

What does tahini add to this cake?

Tahini adds moisture and a gentle nutty depth that balances the sweetness without tasting savory.

Can I taste the tahini strongly?

No, the tahini flavor is subtle and blends smoothly with the brown sugar and chocolate.

Can I make this cake without a stand mixer?

Yes, the batter can be mixed by hand using a whisk and spatula.

What type of tahini works best?

Use a smooth, well-stirred tahini for the best texture and even flavor.

Can I use regular milk instead of buttermilk?

Buttermilk gives the best tenderness, but milk with a teaspoon of vinegar can be used as a substitute.

How do I know when the cake is done?

The cake is ready when it springs back lightly and a skewer shows only a few crumbs.

Can this cake be frozen?

Yes, unfrosted or frosted cake can be frozen, tightly wrapped, for up to 2 months.

Is the frosting very sweet?

The frosting is rich but balanced by the chocolate and salt, not overly sweet.

Can I bake this in a different pan?

You can use two smaller pans, but baking time may need adjustment.

Does this cake travel well?

Yes, the sturdy sheet cake structure makes it ideal for transport and sharing.

Conclusion

This tahini sheet cake with chocolate fudge frosting is an effortless yet memorable dessert that combines simple preparation with deep, satisfying flavor. Whether served at a gathering or enjoyed at home, it’s a reliable recipe that delivers softness, richness, and just the right touch of indulgence.

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