This spiced date cake with maple cream cheese frosting is one of my all-time favourite cake recipes. The dates are soaked in coffee, which adds a delicious depth and hint of bitterness to offset the sweetness. The lightly spiced sponge is moist without being overly sweet. A fluffy maple cream cheese frosting provides the perfect finishing touch.
The other reason I love this cake recipe so much is that everything is made in one bowl in a food processor and takes only a few minutes.
I decorated this cake with gingerbread Christmas trees, but toasted pecans or walnuts work beautifully too. Although this spiced date cake has cosy maple and spices, it’s a fantastic cake to make all year round.
Key Takeaways
- Coffee-soaked dates create deep, rich flavour
- Lightly spiced with cinnamon and mixed spice
- Moist sponge that’s not overly sweet
- Fluffy maple cream cheese frosting
- Can be made as 2 or 3 layers
- Perfect for autumn and winter celebrations
Frequently Asked Questions About Spicy Date Cake
Why do you soak dates in coffee for cake? Soaking dates in coffee softens them for blending. Additionally, the coffee adds depth and a subtle bitterness that balances the natural sweetness of the dates.
Can I make date cake without coffee? Yes. Replace the coffee with boiling water or strong black tea. However, the coffee adds a wonderful complexity that elevates the cake.
How do you keep date cake moist? The dates themselves keep this cake incredibly moist. Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Can I freeze date cake? Yes. Freeze unfrosted cake layers wrapped tightly in cling film for up to 3 months. Thaw at room temperature before frosting and serving.
What’s the difference between date cake and sticky toffee pudding? Date cake is typically lighter and served as a layer cake with frosting. Sticky toffee pudding is denser, served warm, and drenched in toffee sauce.
Can I use a different frosting for date cake? Absolutely. Cream cheese frosting, caramel buttercream, or even a simple dusting of icing sugar all work well. However, the maple cream cheese frosting complements the spiced dates perfectly.
Why This Spiced Date Cake Recipe Works
The magic in this cake comes from how the dates are prepared. Soaking them in hot coffee with bicarbonate of soda softens them completely. This allows them to blend into a smooth purée that incorporates seamlessly into the batter.
Furthermore, the coffee adds a sophisticated depth that prevents the cake from tasting one-dimensionally sweet. The hint of bitterness balances the natural sugar in the dates beautifully.
The combination of cinnamon and mixed spice creates warmth without overwhelming the delicate date flavour. Meanwhile, Muscovado sugar adds a subtle molasses note that enhances the overall richness.
Tips for Perfect Spiced Date Cake
Choose Quality Dates Medjool dates work beautifully in this recipe. They’re naturally sweet and soft. However, any pitted dates will work well.
Don’t Skip the Coffee The coffee is essential for the depth of flavour. Even if you don’t drink coffee, use it in this recipe. The finished cake doesn’t taste of coffee but has a wonderful complexity.
Room Temperature Ingredients Ensure your butter, eggs, and cream cheese are at room temperature. This creates a smoother batter and frosting.
Measure Your Layers For professional-looking results, weigh your batter and divide it evenly. This ensures layers of equal height.
Cool Completely Before Frosting Warm cake will melt your frosting. Be patient and allow the layers to cool completely.
Getting Fluffy Frosting The key to exceptionally fluffy frosting is whipping time. Don’t rush the process. Beat the butter and sugar mixture for the full time specified to dissolve the sugar and incorporate air.
For the Cake:
- 400 grams of dates pitted
- 1 ½ teaspoons bicarbonate of soda
- 300 ml of hot coffee
- 200 grams Muscovado sugar
- 200 grams salted butter room temperature
- 40 grams of maple syrup
- ½ teaspoon cinnamon
- ½ teaspoon mixed spice
- 2 teaspoons vanilla extract
- 4 large free-range eggs
- 375 grams self-raising flour
For the Maple Cream Cheese Frosting:
- 150 grams salted butter room temperature
- 100 grams Muscovado sugar
- 60 millilitres ¼ cup maple syrup
- 125 grams icing sugar
- 1 teaspoon vanilla extract
- 250 grams cream cheese room temperature
Make the Cake:
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Preheat your oven to 160°C (325°F). Line 3 x 18 centimetre or 2 x 20 centimetre cake tins with baking paper.
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Soak the pitted dates with the bicarbonate of soda and hot coffee in a bowl for approximately 20 minutes.
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Blend the soaked dates and liquid in a food processor until fairly smooth.
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Add the Muscovado sugar, butter, maple syrup, cinnamon, mixed spice, vanilla extract, and eggs. Process until well incorporated.
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Add the self-raising flour. Mix briefly until just combined. Scrape down the bowl and blades.
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Divide the batter evenly between the prepared tins. For accuracy, weigh the total batter and divide by the number of tins.
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Bake for 40 to 45 minutes until the cakes have risen, feel springy to the touch, and a knife inserted into the centre comes out clean.
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Cool in the tins for 10 minutes. Then transfer to a cooling rack to cool completely.
Make the Frosting:
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Using an electric mixer, cream the butter, Muscovado sugar, and maple syrup together. Whip for 3 to 4 minutes until pale and fluffy.
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Add the icing sugar and vanilla extract. Whisk for a further 5 minutes until the sugar has dissolved.
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Add the cream cheese. Whip for another 1 to 2 minutes until well combined and very fluffy.
Assemble the Cake:
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Place the first cake layer on a serving plate. Spread with a generous layer of frosting.
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Add the second layer and repeat. If using three layers, add the third layer on top.
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Spread the remaining frosting over the top and sides of the cake.
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Optionally, place the frosted cake in the freezer for 15 to 20 minutes to firm up the frosting.
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Decorate as desired with toasted nuts, gingerbread biscuits, or fresh dates.
How to Store Date Cake
Room Temperature Storage Store the frosted cake in an airtight container at room temperature for up to 3 days. The cream cheese frosting remains stable at room temperature for this period.
Refrigerator Storage: For longer storage, refrigerate the cake in an airtight container for up to 5 days. Bring to room temperature before serving for the best flavour and texture.
Freezer Storage: Freeze unfrosted cake layers wrapped tightly in cling film and then in foil for up to 3 months. Thaw at room temperature before frosting.
You can also freeze the frosted cake. Freeze until solid, then wrap carefully. Thaw overnight in the refrigerator before serving.
For more date recipes, explore my collection of date-based desserts.
Sticky toffee pudding with dates and pecans
Honey date cake with cream cheese frosting
If you love maple frosting, my maple walnut cake is also delicious.
My best cake recipes
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