Tahini Brown Sugar Sheet Cake with Chocolate Fudge Frosting. A perfectly moist stir together sheet cake, with brown sugar and tahini, is topped with a simple chocolate fudge frosting that comes together quickly in the food processor. This recipe is from Michelle Lopez's latest book, Weeknight baking.
Tahini Brown Sugar Sheet Cake
Hi! I feel like I’ve been waiting two years to write this post - my Internet / IRL friend Michelle wrote a book, and it comes out today!!! I met Michelle when we were both living in NYC - where her book journey began! It’s been amazing see the whole process from start to finish, and Michelle busted it out like an absolute champ while serving up some very honest realities of how writing a book really is (she’s doing an amazing series on it on her site at the moment), so I was so, so excited to have it arrive in my home in all its beauty!
Weeknight Baking by Michelle Lopez
Michelle’s book concept is very simple but also extremely clever - it’s all about weeknight baking! For most of her blogging career, Michelle has had a day job as WELL as running an incredible blog, making her somewhat of a time management wizard who somehow conjures up treats in little bits and pieces throughout the week to put together into an amazing recipe. The book follows this theme - the recipes are broken down into steps, making them extremely approachable and fuss free. There are so many amazing recipes in there that I can’t wait to make, and the photography is so, so beautiful, but my favourite part is the front part of each section, where Michelle drops gem after gem of essential baking knowledge - little tips and tricks that are going to make your life so easy. Make sure you pick up a copy ASAP, as it really is a must-own baking book!
Super Easy Sheet Cake - Tahini Chocolate Sheet Cake
I knew I wanted to make a sheet cake from the book, but had a really hard time deciding what to make. I knew it would be paired with Michelle’s amazing chocolate fudge frosting, which comes together super easily in the food processor, but couldn’t decide on the cake, so turned to Instagram for a hunger games style decision process - and the internet chose this tahini brown sugar cake! This cake is so amazing for a couple of reasons - not only is is incredibly flavourful and the most perfect texture, but the tahini can be subbed for peanut butter for a PB and chocolate vibe. The whole thing can actually be made without a stand mixer, making it super quick and easy to put together. I actually went back and checked my process because I was worried that I had missed a step in the recipe because it had almost been TOO easy to put together. I love a good sheet cake - they are so easy to transport and serve, and I love swirling frosting more than anything ever. Michelle includes with each cake recipe in her book steps to make each into a layer cake, sheet cake, or cupcakes, and then has a whole bunch of different frostings, meaning you can mix and match to your heart’s content.
Congrats lady - I’m so proud, and the book is just so, so beautiful! xx
A few wee tips for Tahini Sheet Cake
- Michelle’s instructions in the book ask you to make the cake in the stand mixer, but the process is super simple so I did it in two bowls and it worked perfectly, no mixer required!
- I also melted the chocolate in the microwave - I popped it in in 30 second increments, stirring between each, and then set it aside to cool slightly.
- If the fudge frosting looks super sloppy when you finish processing, don’t worry - it will just be because the chocolate was a little warm. I just popped it in the fridge, right in the food processor bowl, for 5-10 minutes, until it was the perfect texture to work with.
For more Tahini Recipes:
- Sesame Macarons two ways
- Brioche Doughnuts with Chocolate Tahini Pastry Cream
- Chocolate Sandwich Cookies with Tahini Marshmallow
- Dark Chocolate, Tahini, and Sesame Buns
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
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Tahini Sheet Cake with Chocolate Fudge Frosting
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 90 minutes
- Yield: one 9" x 13" Sheet Cake 1x
- Category: Cakes
- Cuisine: American
Description
Tahini Brown Sugar Sheet Cake with Chocolate Fudge Frosting. A perfectly moist stir together sheet cake, with brown sugar and tahini, is topped with a simple chocolate fudge frosting that comes together quickly in the food processor. This recipe is from Michelle Lopez's latest book, Weeknight baking.
Ingredients
Tahini Brown Sugar Sheet Cake
- 225g cake flour
- 425g dark brown sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 ½ tsp kosher salt
- 255g tahini, well stirred
- 225g buttermilk, at room temperature
- 170g water
- 115g canola oil
- 2 large eggs
- 2 tsp vanilla extract
Chocolate Fudge Frosting
- 170g unsweetened chocolate, from a high-quality chocolate bar, hand broken into pieces
- 510g confectioner’s sugar, sifted
- 340g unsalted butter, at room temperature
- 85g whole milk
- 1 Tbsp pure vanilla extract
- ¼ tsp kosher salt
- Sprinkles for finishing, optional
Instructions
TAHINI BROWN SUGAR CAKE
Position a rack in the center of the oven and preheat the oven to 350°f / 180°c. Prepare your 9”x13” sheet pan by spraying with cooking spray and lining the pan with parchment, then lightly spraying the parchment.
In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl, combine the tahini, buttermilk, water, oil, eggs, and vanilla. Whisk on low until the mixture is smooth and caramel in colour, about 1 minute. Gradually add the dry ingredients, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Take extra care here - a small amount of tahini always sticks to the bottom. Whisk until just combined.
Pour the batter into the prepared pan. Bake for 40 to 45 minutes. When done, the op of the cake should bounce back when gently pressed and a skewer inserted into the center of the cake should come out with a few crumbs attached. Cool completely in the pan before adding the chocolate fudge frosting on top and smoothing with an offset spatula then decorating with sprinkles. Alternatively, remove the cake from the sheet pan using the parchment paper as handles, then frost with the chocolate fudge frosting.
CHOCOLATE FUDGE FROSTING
In a food processor, pulse the chocolate for a few seconds at a time until chopped into 1 to 2 inch pieces. Transfer the chocolate to the top of a double boiler or a heatproof bowl set over a medium, heavy-bottomed saucepan filled with a few inches of simmering water (be sure the bottom of the bowl does not touch the water). Cook over medium heat, using a heatproof rubber spatula to stir the mixture and scrape the sides of the bowl occasionally, until the chocolate has melted, about 10 minutes. Set the top of the double boiler or the bowl on a wire rack and let the chocolate cool while you prep the other ingredients.
In the food processor, combine the confectioner’s sugar, butter, milk, vanilla, and salt. Pour in the melted chocolate and pulse briefly to combine, and then process until the frosting is creamy, smooth, a d light brown in color, about 5 minutes. Scrape down the bottom and sides of the bowl with a rubber spatula, then process for an additional 30 seconds. Use immediately.
Keywords: Tahini, Sheet Cake, Tahini Sheet Cake, Fudge Frosting, Weeknight Baking
Comments
I made this for a New Year Eve party here in Australia. I got so many compliments and will be passing on this recipe to friends and family, as requested! Delicious, thank you.
Ah yayyy so glad you loved!! So good right! Thank you so much for leaving me a review! x
I just made this cake for the third time and I'm still obsessed with it. Thank you so much for sharing! If everything in Michelle's book is this good, I think I need it ASAP.
★★★★★
Ah yayyy isn't it just so, so good!
I made this yesterday - in a 9 x 9 square pan because I don't have a 9 x 13 pan. I unscientifically cut the recipe by a third and made a couple of small mistakes but it still baked beautifully and is delicious! Also, I didn't have any chocolate so I made the cream cheese frosting with maple syrup recipe that goes with your gingerbread sheet cake. YUM! I will make it again with the correct frosting though 😋.
★★★★★
I made this again in the full size for my birthday and it was perfection! My teenagers loved it so much. I took the leftovers to work and it went in a flash. The cake is so delicious and the frosting is pure indulgence. One of the people at my work was like "ewww, why would you make a cake with that much icing on it?" what a loser! I think a lot of New Zealanders don't appreciate a tall fluffy frosting (weirdos). I bought wonderful sprinkles similar to the ones you used from https://www.sugarlips.co.nz/ who are a great small business!
★★★★★
I cut this in half and made a small version for our anniversary. It was so so amazing! Super indulgent. We love.
★★★★★
So tasty! I made this for my birthday and brought it into uni as we were all studying for our final exams. I got so many compliments!
★★★★★
Made this today. The raw batter smells and tastes divine, so I knew it was going to be good. The finished cake have a lovely texture and deep flavour. The frosting is delicious and so smooth. Will add this to my regular rotation! Thanks for sharing x
★★★★★