Tahini Layer Cake

Part 1 / 2: Black Sesame Cake

Ingredients

• 2 large Eggs
• 200g Granulated sugar
• 60g Neutral oil
• 120g Black sesame paste
• 120g Sour cream
• 1 tsp Baking powder
• ¼ tsp Baking soda
• ¼ tsp Kosher salt
• 120g All-purpose flour

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Steps

1. Preheat oven to 175°C (347°F). Grease and line two 6-inch (15 cm) round cake pans.
2. Using a stand or electric mixer, beat 2 large eggs + 200g granulated sugar until pale and fluffy.
3. Add 60g neutral oil and beat until homogenous.
4. In a separate bowl, mix 120g black sesame paste + 120g sour cream.
5. In another bowl, whisk together: 120g all-purpose flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp kosher salt.
6. Alternate adding the yogurt mixture and dry ingredients into the cake batter, mixing slowly and gently until just incorporated.
7. Divide batter evenly among the two pans (about 280g batter per pan).
8. Bake at 175°C (347°F) for 25–30 minutes, or until a toothpick comes out clean.
9. Cool completely, then frost with your favorite buttercream.
10. Store in fridge for 3–4 days.

Part 2 / 2: Honey Buttercream

Ingredients

• 170g Unsalted butter, softened
• 200g Powdered sugar
• 64g (3 tbsp) Honey
• ¼ tsp Vanilla extract
• 2 tbsp Heavy cream or milk

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Steps

1. In a stand mixer with paddle attachment, beat 170g unsalted butter on high until creamy and pale — about 1–2 minutes.
2. Add 200g powdered sugar, 64g (3 tbsp) honey, and ¼ tsp vanilla extract. Mix on low until combined (about 30 seconds).
3. Increase speed to high and beat for 1–2 minutes until light, fluffy, and creamy.
4. Check consistency — if too stiff, add 2 tbsp heavy cream or milk and whip again. If too soft, refrigerate for 10 minutes then re-whip.