This gorgeous tahini cake is flavoured with sesame and raspberries. The cake layers, filling, and frosting are made with sesame butter (tahini) for a sweet, very nutty flavour, which is the perfect pairing for tart raspberries
Preheat the oven to 350ºF. Butter, flour, and line with parchment three 6x2-inch (15x5-cm) round cake pans (Wilton on Amazon)
Whisk together the flour, baking powder, and salt. This is my favourite whisk on Amazon.
In the bowl of an electric mixer fitted with the paddle attachment (Amazon), cream the butter and the sesame butter. Beat in the sugar for several minutes until it is well blended, creamy, and light.
Add the eggs, one at a time, beating for several minutes between each addition and scraping down the sides of the bowl every so often. The mixture should be super light in colour and very fluffy.
Add the vanilla.
Add one third of the flour mixture, mix it in on low speed, then half the milk. Continue with half the remaining flour and the last of the milk. Scrape down the bowl sides and then mix in the last of the flour.
Divide the mixture between the three pans, banging the pans to release any air pockets. Smooth the surfaces of the cakes with an offset spatula and bake them for about 28 minutes until the edges are golden and pulling away from the sides of the pan.
Let the cakes cool 10 minutes before unmolding to cool completely on a wire rack (Amazon).
To make the sesame filling
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and the sesame butter. Beat in the icing sugar and mix until smooth and thick. Mix in the vanilla. Transfer to a bowl and set aside.
To make the frosting
In a medium saucepan, whisk together the sugar and flour, then whisk in the honey, milk, and the cream.
Heat the mixture on medium-high heat, whisking fairly often, especially when the mixture comes to a boil. I heated this mixture for about 11 or 12 minutes until it was super thick and gooey.
Transfer the mixture into the bowl of a mixer, then beat the mixture to cool (this takes a long time) with the paddle attachment. I surrounded the bowl with a couple ice packs to cool it down faster.
When you are sure the sweet mixture is completely cooled, add in the butter in dollops, while mixing on low, then when all the butter is added, increase the speed to medium-high and whip the frosting until it is light and fluffy.
Finish the buttercream by beating in one tablespoon of sesame filling, vanilla extract, and a pinch of salt.
To assemble and decorate the cake
Level the cakes with a serrated knife, then place the first layer on a cake stand. Smooth on half the raspberry filling, then half the sesame filling. Stack on the second cake layer and repeat with the rest of the raspberry and sesame filling, then top with the final layer and frost the sides and top with the last of the frosting. You may want to just do a crumb coat, then chill for 30 minutes so the layers firm up before finishing to frost/decorate the cake.
Decorate with meringues, marshmallows, sesame snacks, and lots and lots of candy!
Notes
Makes one 6-inch layer cake
Calories calculated based on one-twelfth of the cake+filling+frosting