Halva cake is a unique and sophisticated dessert that brings the beloved flavors of traditional Middle Eastern halva into a moist, tender cake form. Halva, a sweet confection made from tahini or sesame paste, lends this cake an incredible nutty depth and subtle sweetness that’s completely different from typical chocolate or vanilla cakes. The cake has a beautifully dense yet tender crumb, with a flavor profile that’s nutty, lightly sweet, and aromatic with hints of vanilla and sometimes cardamom or rose water. Whether you’re familiar with halva and want to experience it in a new form, looking to impress guests with something exotic and elegant, or simply want to explore Middle Eastern desserts, this cake delivers on every level. It’s perfect with afternoon coffee or tea, makes an impressive dinner party finale, and introduces people to flavors they may never have experienced before in such a delicious, approachable format.
Serving Quantity: Serves 10 to 12 people
Cooking Time: 1 hour and 20 minutes (including 20 minutes prep time, 50 minutes baking time, and 10 minutes cooling time)
1. Ingredients for Cake
- Two cups all-purpose flour
- One and one-half teaspoons baking powder
- Half teaspoon baking soda
- Three-quarters teaspoon salt
- Half teaspoon ground cardamom (optional)
- Three-quarters cup tahini (well-stirred)
- Three-quarters cup vegetable oil or melted coconut oil
- One and one-quarter cups granulated sugar
- Three large eggs, room temperature
- One cup whole milk, room temperature
- Two teaspoons vanilla extract
- One tablespoon lemon juice
- Seven ounces crumbled halva (plain or any flavor)
2. Ingredients for Tahini Frosting
- Half cup unsalted butter, softened
- Half cup tahini (well-stirred)
- Three cups powdered sugar
- Three to four tablespoons whole milk
- One teaspoon vanilla extract
- Pinch of salt
- Optional toppings: extra crumbled halva, sesame seeds, pistachios, rose petals
3. Prepare Your Pan
Heat your oven to 350 degrees. Take a 9-inch round cake pan or a 9-inch springform pan and grease it very thoroughly with butter or cooking spray. Line the bottom with a circle of parchment paper cut to fit perfectly, then grease the parchment as well. This double protection ensures your cake will release cleanly. You can also lightly dust the greased pan with flour, tapping out any excess. Set the prepared pan aside while you make the batter.
4. Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cardamom if using. Whisk thoroughly for about 30 seconds to aerate the flour and ensure the leavening agents are evenly distributed throughout. The cardamom adds a wonderful aromatic quality that complements the sesame flavor beautifully, but you can omit it if you prefer a more straightforward tahini flavor. Set this bowl aside.
5. Prepare the Tahini
Open your jar of tahini and stir it very well from the bottom up. Tahini naturally separates with the oil rising to the top, so thorough stirring is essential. You want it completely smooth and uniform in consistency before measuring. If your tahini seems very thick or difficult to stir, you can warm it in the microwave for 10 to 15 seconds to make it more fluid and easier to incorporate. Measure out three-quarters cup and set it aside.
6. Beat Wet Ingredients
In a large mixing bowl or the bowl of a stand mixer, combine the tahini, oil, and sugar. Beat with an electric mixer on medium speed for about 2 minutes until well blended. The mixture might look slightly grainy at first, but keep beating. Add the eggs one at a time, beating well after each addition until fully incorporated. The mixture should become smoother and lighter in color. Add the vanilla extract and lemon juice, beating for another 30 seconds. The lemon juice brightens the flavors and balances the richness.
7. Alternate Dry and Wet
With your mixer on low speed, add about one-third of the flour mixture to the wet ingredients. Mix just until the flour starts to disappear. Add half of the milk and mix until combined. Add another third of the flour, then the remaining milk, and finally the last of the flour. Mix after each addition just until no streaks remain. Don’t overmix or your cake will be tough. Stop the mixer and scrape down the bowl. The batter should be smooth, thick, and pourable.
8. Fold in Crumbled Halva
Take your halva and crumble it into small pieces, roughly the size of peas or smaller. Some pieces can be larger for more dramatic pockets of halva throughout. Gently fold the crumbled halva into the batter using a rubber spatula, being careful not to overmix. The halva pieces will add extra sweetness, texture, and that authentic halva flavor throughout the cake. Try to distribute them evenly so every slice gets some of those delicious halva bits.
9. Pour and Smooth
Pour the batter into your prepared cake pan. Use a spatula to spread it evenly, paying special attention to pushing batter into the edges. Tap the pan gently on the counter a few times to release any air bubbles trapped in the batter. Smooth the top with your spatula so it’s level. This helps the cake bake evenly and creates a flat top that’s easier to frost later.
10. Bake the Cake
Place the cake pan in your preheated 350-degree oven on the center rack. Bake for 45 to 55 minutes. The cake is done when the top is golden brown, the edges pull away slightly from the pan, and a toothpick inserted in the center comes out with just a few moist crumbs. The center should spring back lightly when touched. Start checking at 45 minutes to avoid overbaking. If the top starts browning too quickly before the center is done, tent it loosely with aluminum foil.
11. Cool the Cake
Remove the cake from the oven and place the pan on a wire cooling rack. Let it cool in the pan for 15 to 20 minutes. This allows the cake to firm up slightly, making it easier to remove without breaking. After 15 to 20 minutes, run a thin knife around the edges to loosen the cake. Place a wire rack over the top of the pan and carefully flip it over. Lift off the pan and peel away the parchment paper. Flip the cake right-side up and let it cool completely on the rack for at least 1 hour before frosting.
12. Make the Tahini Frosting
While the cake is cooling completely, make your frosting. In a large bowl, beat the softened butter with an electric mixer on medium speed for 1 minute until creamy. Add the tahini and beat for another minute until well combined. The mixture should be smooth with no lumps. Gradually add the powdered sugar, one cup at a time, beating on low speed at first to prevent a sugar cloud, then increasing to medium-high. Add the milk one tablespoon at a time, vanilla extract, and salt. Beat for 2 to 3 minutes until light and fluffy.
13. Frost the Cake
Once your cake is completely cool, place it on a serving plate or cake stand. Scoop about half the frosting onto the top center of the cake. Use an offset spatula or the back of a spoon to spread the frosting across the top, letting some naturally drip down the sides. Then use the remaining frosting to cover the sides, smoothing as you go. You can create swirls and peaks for a rustic look, or smooth it completely for a more polished appearance. The tahini frosting complements the cake perfectly without being too sweet.
14. Decorate and Garnish
This is where you can get creative with toppings. Crumble some extra halva over the top of the frosted cake for dramatic effect and extra flavor. Sprinkle with toasted sesame seeds for crunch and visual appeal. Scatter chopped pistachios for color and a complementary nutty flavor. Add dried rose petals for an elegant Middle Eastern touch. A light drizzle of honey or date syrup creates a beautiful glossy finish. Whatever garnishes you choose, they should enhance the Middle Eastern flavor profile.
15. Slice and Serve
Use a sharp knife to cut the cake into wedges, wiping the knife clean with a damp cloth between each cut for the neatest slices. The interior should be moist and tender with visible pockets of halva throughout. The tahini flavor should be present but not overwhelming, creating a nutty, slightly sweet taste that’s unique and sophisticated. Serve at room temperature with strong coffee, mint tea, or Turkish coffee for an authentic Middle Eastern dessert experience.
16. Nutrition Information Per Serving
- Calories: 565
- Total fat: 32 grams
- Saturated fat: 8 grams
- Cholesterol: 70 milligrams
- Sodium: 280 milligrams
- Total carbohydrates: 65 grams
- Dietary fiber: 2 grams
- Sugars: 48 grams
- Protein: 7 grams
17. Helpful Tips for Perfect Halva Cake
- Always stir tahini thoroughly before measuring as the oil separates and rises to the top of the jar.
- Use room temperature eggs and milk for better incorporation and a more even, tender cake texture.
- Don’t skip the lemon juice as it brightens the flavors and balances the richness of the tahini.
- Crumble halva into small pieces so it distributes evenly and doesn’t sink to the bottom during baking.
- Let the cake cool completely before frosting or the warmth will melt the frosting and make a mess.
- Store the frosted cake in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- Bring refrigerated cake to room temperature before serving for the best flavor and texture.
- Try different halva flavors like pistachio, chocolate, or vanilla to create unique variations of the cake.
- Add a quarter teaspoon of rose water or orange blossom water to the batter for extra Middle Eastern flavor.
- Toast sesame seeds in a dry pan before using as garnish to intensify their flavor and add extra crunch.
