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Tahini Sheet Cake with Chocolate Fudge Frosting

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This tahini sheet cake is soft, moist, and filled with warm notes of brown sugar and sesame. Topped with a smooth chocolate fudge frosting, it offers a rich and balanced dessert that’s easy to make and perfect for any occasion.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 to 16 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 cups (240 g) all-purpose flour
  • 1 1/2 cups (300 g) packed light or dark brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon fine salt
  • 1/2 cup (120 g) tahini
  • 1 cup (240 ml) buttermilk
  • 1/4 cup (60 ml) water
  • 1/2 cup (120 ml) neutral vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 6 ounces (170 g) semi-sweet chocolate, chopped
  • 1/2 cup (113 g) unsalted butter, softened
  • 2 cups (240 g) confectioners’ sugar
  • 1/4 cup (60 ml) whole milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine salt

Instructions

  1. Preheat oven to 350°F (180°C). Grease a 9×13-inch pan, line with parchment, and grease the parchment.
  2. In a medium bowl, whisk flour, brown sugar, baking powder, baking soda, and salt.
  3. In a large bowl, whisk tahini, buttermilk, water, oil, eggs, and vanilla until smooth.
  4. Add dry ingredients to wet ingredients gradually, mixing gently until just combined.
  5. Pour batter into prepared pan, smooth the top, and bake for 40–45 minutes, until a skewer inserted comes out with a few moist crumbs.
  6. Let the cake cool completely in the pan.
  7. Melt chopped chocolate gently over simmering water and set aside to cool slightly.
  8. In a food processor, combine butter, confectioners’ sugar, milk, vanilla, and salt. Add melted chocolate and process until frosting is smooth and creamy.
  9. Spread frosting evenly over the cooled cake. Slice and serve.

Notes

  • Top with toasted sesame seeds or chopped nuts for added texture.
  • Use dark chocolate instead of semi-sweet for a more intense cocoa flavor.
  • Add 1 tsp espresso powder to the frosting for a mocha variation.
  • Use plant-based milk and butter to make the frosting dairy-free.

Nutrition

Find it online: https://savorymomskitchen.com/tahini-sheet-cake-with-chocolate-fudge-frosting/