Thank you so much for stopping by—I’m thrilled to share my Rich Espresso and Date Cake recipe with you! This moist, flavorful cake is infused with bold espresso and wonderfully sweet dates, bringing a delightful contrast of textures and tastes. If you haven’t already, subscribe for new recipes by email—we’ve got plenty more deliciousness coming your way!
Overview of Recipe Content
You’re in for a treat! This cake is perfect for elevating your brunch gatherings, afternoon coffee breaks, or even a cozy dessert night. Why you’ll fall in love:
- Deep espresso flavor balanced by caramel-like chopped dates
- Crunchy walnuts add the perfect nutty contrast
- Moist crumb, thanks to butter, eggs, and coffee infusion
- Great for coffee lovers, and appeals to those craving a slightly indulgent yet approachable treat
Ingredients
- 1 ¾ cups (220 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (150 g) chopped pitted dates
- 1 tablespoon instant espresso powder
- ½ cup (120 ml) hot brewed espresso or strong coffee
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (120 g) chopped walnuts
Tools Needed
- 9×5″ loaf pan (or 8″ square)
- Medium and large mixing bowls
- Whisk, spatula, and wooden spoon
- Measuring cups and spoons
- Cooling rack
Substitutions & Add‑Ins
- Use decaf coffee if preferred
- Swap walnuts with pecans or almonds
- Add ½ teaspoon cinnamon or a pinch of nutmeg for warm spice notes
How to Make Rich Espresso and Date Cake
1. Prep
Preheat oven to 350°F (175°C). Grease and line your loaf pan with parchment for easy release.
2. Bloom the Dates & Espresso
In a bowl, whisk together instant espresso powder and hot coffee. Stir in dates and let sit 10 minutes—this softens the dates and infuses them with bold coffee flavor, making each bite so satisfying.
3. Mix Dry Ingredients
In a separate bowl, whisk flour, baking powder, baking soda, and salt—sets the stage for even rising and tender crumb.
4. Cream Butter & Sugar
In a large bowl, cream softened butter and brown sugar until fluffy—about 2–3 minutes. Beat in eggs one at a time, then stir in vanilla extract.
5. Combine Everything
Alternately fold in the flour mixture and coffee–date mix into the creamed butter, starting and ending with the dry ingredients. Gently fold in chopped walnuts.
6. Bake
Scoop batter into the prepared pan, smooth the top, and bake for 55–65 minutes. You’re looking for a golden crust and a skewer that comes out clean or with a few moist crumbs.
7. Cool & Serve
Let cake cool in the pan for 15 minutes, then transfer to a rack. Slice when slightly warm or room temperature.
Oh, the aroma! The deep espresso notes swirling through sweet dates—it smells like perfection.
What to Serve with Rich Espresso and Date Cake
- Dark coffee or espresso, of course
- A dollop of lightly sweetened whipped cream or vanilla ice cream
- Fresh berries or sliced peaches for brightness
- A light mascarpone spread adds richness
Tips for Making It Perfect
- (Don’t skip blooming the dates!) It softens the fruit and deepens espresso flavor.
- Chop your dates and walnuts consistently for even bites.
- If adding spices, bloom them in coffee before mixing for extra aroma.
- To prep ahead, make batter the night before, leave covered in the pan; bake fresh in the morning.
Storage Instructions
- Store at room temp in an airtight container for 3–4 days.
- Refrigerate up to one week, or freeze tightly wrapped for 2–3 months.
- To serve from frozen, thaw overnight—or warm slices gently before enjoying.
General Information
This cake borrows from traditional American date loafs but leans bolder with espresso and nuts. It’s a perfect transition treat for late winter and cozy brunches 🎉.
Frequently Asked Questions
Q: Can I use date paste instead of chopped dates?
A: Yes, about ½–⅔ cup of date paste works—reduce liquid slightly to avoid sogginess.
Q: Can I replace butter with oil?
A: You can, but expect a denser texture and less rich flavor.
Q: Is this cake gluten-free?
A: To make it gluten‑free, use a 1:1 gluten-free flour blend and ensure baking powder is GF. Texture may vary slightly.
Q: How do I know when it’s done?
A: A toothpick in the center should come out clean or with a few moist crumbs. The top should spring back lightly.
Q: Can I halve the recipe?
A: Absolutely—just use a smaller 8″ loaf pan, bake for 45–50 mins, and keep an eye on it.
Conclusion
This Rich Espresso and Date Cake is pure comfort—moist crumb, bold coffee flavor, and just enough sweetness. If you loved it, you might also enjoy my Mocha Chocolate Banana Bread, Date–Walnut Scones, or Espresso Pecan Coffee Cake. Until next time, happy baking and thank you for being here!
Interactive Elements
I’d love to see your versions! Leave a ★ review below, share your photos on Pinterest, or tag me @poulefrecipe—I always delight in your kitchen creations 💛.
Nutritional Information (approx. per slice, 12 slices total)
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Carbohydrates | 38 g |
| Protein | 4 g |
| Fat | 13 g |
| Saturated Fat | 5 g |
| Fiber | 3 g |
| Sugars | 18 g |
| Sodium | 120 mg |
Rich Espresso and Date Cake with Crunchy Walnuts
- Total Time: 1 hour 15 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
A moist, espresso-infused date cake loaded with sweet chopped dates and crunchy walnuts—rich flavor in every slice!
Ingredients
1¾ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup chopped pitted dates
1 tbsp instant espresso powder
½ cup hot brewed espresso or strong coffee
½ cup unsalted butter, softened
¾ cup packed brown sugar
2 large eggs
1 tsp vanilla extract
1 cup chopped walnuts
Instructions
1. Preheat oven to 350°F and grease and line a loaf pan.
2. Whisk espresso powder into hot coffee, then stir in dates. Let soak 10 minutes.
3. Whisk flour, baking powder, soda, and salt in a bowl.
4. Cream butter and brown sugar until fluffy. Beat in eggs and vanilla.
5. Fold in flour mixture and date-espresso mixture alternately until just combined.
6. Gently fold in chopped walnuts.
7. Transfer batter to prepared pan and smooth top.
8. Bake 55–65 minutes, or until a skewer inserted comes out clean.
9. Cool 15 minutes in pan, then remove and cool fully on rack before slicing.
Notes
Don’t skip blooming the dates—they soak up espresso and become perfectly tender.
You can swap walnuts for pecans or almonds.
Add a pinch of cinnamon or nutmeg for a warm spice twist.
Great served with whipped cream, mascarpone, or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Cake, Dessert, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
