The simple addition of tahini transforms the classic vanilla cake with chocolate frosting into an incredibly nutty and tahini-y dessert that your mom will love!

I’m keeping thing short and sweet today because tomorrow is Mother’s Day and you should be in the kitchen baking your mama this cake! I mean, just look at it. It’s the best cake I have ever made – and eaten! Srsly. It’s that good.

I first stumbled upon this recipe last summer when I was looking for a dessert for our house warming party. After perusing my favorite blogs, I found the perfect dessert on My Name is Yeh. I originally chose this recipe because I was really intrigued by the addition of tahini. Of course I use tahini in my hummus and other savory foods, but never in sweets. It creates the most wonderful flavor – it’s nutty and rich and somewhat peanut butter like. In other words, perfect when paired with chocolate.

A few weeks ago, Pat and I were celebrating Mother’s Day with his mom and I offered to bring a dessert.  The only request was that the dessert include chocolate. I immediately knew I wanted to recreate these cupcakes in a Momofuku Milk Bar style cake!

And the results were better than I could have imagined! For the recipe, head over to My Name is Yeh. And the cake assembly technique can be seen here!

I am so excited to be back in Minnesota celebrating Mother’s Day with my mom this weekend! She is truly the best mom I could ask for and I cannot wait to spend the entire day celebrating her. I love you mom!

Happy Mother’s Day to all you mamas out there!