This Espresso Date Cake is super moist and filled with delightful dates and crunchy walnuts. A perfect pick-me-up with the coffee flavor shining through every bite!
I always have a slice with my afternoon coffee—it’s like a cozy hug in cake form! Plus, it’s easy to make, so you can treat yourself anytime you want. ☕️✨
Key Ingredients & Substitutions
Dates: Pitted dates are key for sweetness and moisture. If you can’t find them, dried figs or prunes work well too, though they may alter the flavor slightly. Chopped apricots can also add a fun twist!
Espresso Powder: Instant espresso powder gives a deep coffee flavor. If you don’t have it, regular instant coffee can be used, but keep in mind it will be milder. A shot of brewed espresso can also work, just adjust the liquid accordingly.
Buttermilk: Buttermilk adds moisture and tenderness. If you’re out, mix regular milk with a splash of vinegar or lemon juice, letting it sit for a few minutes before using it. Yogurt can be a good substitute too!
Walnuts: Chopped walnuts offer a nice crunch. If you prefer or need a nut-free version, omit them altogether or replace with pepitas (pumpkin seeds) for a similar texture.
How Do I Ensure My Cake is Perfectly Moist?
Moisture in cakes often comes from the right balance of wet and dry ingredients. Here are a few tips to keep your espresso date cake beautifully moist:
- Soaking the dates in boiling water not only softens them but adds extra moisture to the cake.
- Mix just until combined. Over-mixing can lead to a dense cake. Gently fold in the ingredients for the best texture.
- Always check your cake a few minutes before the suggested bake time. Baking too long can dry it out. The cake should spring back when touched lightly on top.
Irresistibly Moist Espresso Date Cake with Walnuts
Ingredients You’ll Need:
For the Cake:
- 1 1/2 cups pitted dates, chopped
- 1 cup boiling water
- 2 tsp instant espresso powder
- 1/2 tsp baking soda
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk (or yogurt)
- 1/2 cup chopped walnuts, plus extra for garnish
For the Espresso Glaze:
- 1/2 cup powdered sugar
- 1 tbsp unsweetened cocoa powder
- 1 tsp instant espresso powder
- 2-3 tbsp strong brewed coffee (cooled)
- 1 tbsp melted butter
How Much Time Will You Need?
This delightful cake takes about 15 minutes of prep time and around 45 minutes to bake. Don’t forget to allow some time for cooling and for the glaze to set, making the total time around 1.5 hours. But the wait is worth it!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grab an 8-inch round cake pan and grease it with butter or cooking spray, then dust it with flour. This will help your cake to release easily after baking.
2. Soak the Dates:
In a small bowl, combine the chopped dates with boiling water, instant espresso powder, and baking soda. Give it a good stir and let it soak for about 15 minutes. This will soften the dates and infuse the mixture with espresso flavor.
3. Mix the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking powder, and salt, ensuring everything is well combined. Set this bowl aside for later.
4. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and brown sugar together until it’s light and fluffy. This should take about 2-3 minutes. It’s okay to take your time here, as this step helps create a lovely texture in the cake.
5. Add Eggs and Vanilla:
One by one, add in the eggs, mixing well after each addition. Then, stir in the vanilla extract to give it an aromatic flavor.
6. Combine Wet and Dry Ingredients:
Now, it’s time to bring everything together! Alternately add the flour mixture and buttermilk to the butter mixture. Start with the flour and end with it. Be sure to mix just until everything is combined—over-mixing can make your cake tough!
7. Add Dates and Walnuts:
Fold in the soaked date mixture (the liquid too!) and the chopped walnuts, ensuring they’re evenly distributed throughout the batter.
8. Bake the Cake:
Pour the batter into your prepared cake pan, smoothing the top with a spatula. Pop it into your preheated oven and bake for 40-45 minutes. Check for doneness by inserting a toothpick into the center—when it comes out clean, the cake is ready!
9. Cool the Cake:
Once baked, let the cake cool in the pan for about 10 minutes. Carefully turn it out onto a wire rack to cool completely. This is where patience pays off—the cake will stay moist!
10. Prepare the Espresso Glaze:
In a small bowl, whisk together the powdered sugar, cocoa powder, instant espresso powder, brewed coffee, and melted butter until smooth and glossy. If it’s too thick, feel free to add a splash more coffee. You want it to be pourable!
11. Glaze the Cake:
Once the cake is completely cooled, drizzle the espresso glaze over the top. Be artistic and let some of it dribble down the sides too. Finally, decorate the top with extra walnut halves for a nice touch.
12. Let It Set:
Allow the glaze to set for 15-20 minutes before you slice into the cake. This will make for a neater presentation when you serve it up!
13. Serve and Enjoy:
Slice the cake and enjoy it as a delightful treat with your favorite cup of coffee. This cake is not just a dessert; it’s a moment of joy!
Enjoy this moist, flavorful espresso date cake with a crunchy walnut finish—perfect with a cup of coffee!
Can I Substitute the Dates in This Recipe?
Yes! If you don’t have pitted dates, you can use dried figs or prunes. Keep in mind that it might change the overall flavor slightly, but they can still add moisture and sweetness to the cake.
How Can I Make This Cake Gluten-Free?
You can easily make this cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Just make sure the blend includes xanthan gum or add a teaspoon to help with the cake’s structure.
Can I Freeze the Espresso Date Cake?
Absolutely! Once the cake has cooled completely, wrap it tightly in plastic wrap and then in aluminum foil, or place it in an airtight container. It can be frozen for up to 3 months. To enjoy, thaw it in the fridge overnight before serving.
What’s the Best Way to Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer freshness, keep it in the fridge. Just be sure to let it come to room temperature before serving for the best taste and texture!