This aromatic espresso-infused cake combines tender dates, warm sweetness, and crunchy walnuts for a rich, comforting treat that pairs beautifully with a cup of coffee or tea.
Why You’ll Love This Recipe
This cake brings together deep espresso flavor, natural sweetness from dates, and the satisfying crunch of walnuts. It’s easy to prepare, stays moist for days, and works wonderfully as a dessert, brunch cake, or afternoon snack. Whether you love coffee-based bakes or simply enjoy a moist, flavorful cake, this one is a guaranteed favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ¾ cups (220g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup (150g) chopped pitted dates
1 tablespoon instant espresso powder
½ cup (120ml) hot brewed espresso or strong coffee
½ cup (115g) unsalted butter, softened
¾ cup (150g) brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 cup (120g) chopped walnuts
Directions
Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan or loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Place the chopped dates in a heatproof bowl. Dissolve the instant espresso powder in the hot brewed espresso and pour the mixture over the dates. Let them soak for 10 minutes to soften.
In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Fold in the soaked date mixture (including any remaining liquid).
Add the dry ingredients to the batter and mix just until combined.
Fold in the chopped walnuts, reserving a small handful to sprinkle on top if desired.
Transfer the batter to the prepared pan and smooth the top.
Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Replace walnuts with almonds, pecans, or a mix of nuts.
Add a pinch of cinnamon or cardamom for extra warmth.
Drizzle with a light espresso glaze made with powdered sugar and brewed espresso.
Swap dates with chopped dried figs or apricots if preferred.
Add a handful of chocolate chips for a mocha twist.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 1 week.
Freeze slices individually for up to 2 months. Thaw at room temperature.
To reheat, warm a slice in the microwave for 10–15 seconds to restore softness.
FAQs
How do I keep the cake from drying out?
Store it in an airtight container and avoid overbaking.
Can I use freshly brewed espresso instead of instant espresso powder?
Yes, the recipe already uses brewed espresso; the powder simply deepens the flavor. You can omit the powder if needed.
Can I eliminate the dates entirely?
You may, but the cake will be slightly less moist. Replace with dried figs or apricots if you prefer.
Can I make this cake without nuts?
Absolutely. Simply omit the walnuts.
Can I make this recipe dairy-free?
Yes. Substitute the butter with a dairy-free baking margarine.
Can I use whole-wheat flour?
Yes, but expect a denser texture. Use half whole-wheat and half all-purpose for best results.
How do I know when the cake is done?
A toothpick inserted in the center should come out mostly clean with a few moist crumbs.
Can I bake this in a loaf pan?
Yes. The baking time will be slightly longer, around 45–55 minutes.
Can I frost this cake?
You can add a simple coffee or vanilla glaze, but it is delicious on its own.
How should I serve this cake?
Serve it warm or at room temperature with coffee, tea, or a light dusting of powdered sugar.
Conclusion
This rich espresso and date cake is a beautiful blend of bold coffee notes, natural sweetness, and nutty crunch. Simple to prepare and wonderfully satisfying, it’s a recipe worth keeping for special gatherings or everyday indulgence. Enjoy each moist, flavorful slice.
A moist and aromatic cake made with espresso-soaked dates and crunchy walnuts. This easy-to-make treat offers bold coffee flavor, natural sweetness, and a satisfying texture—perfect for brunch, dessert, or a cozy afternoon snack.
Author:Sophia
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:60 minutes
Yield:8–10 slices
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1¾ cups (220g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup (150g) chopped pitted dates
1 tablespoon instant espresso powder
½ cup (120ml) hot brewed espresso or strong coffee
½ cup (115g) unsalted butter, softened
¾ cup (150g) brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 cup (120g) chopped walnuts
Instructions
Preheat oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan or loaf pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Place chopped dates in a heatproof bowl. Dissolve instant espresso powder in hot brewed espresso and pour over dates. Let soak for 10 minutes.
In a large mixing bowl, cream butter and brown sugar until light and fluffy.
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Fold in soaked date mixture, including liquid.
Add dry ingredients and mix just until combined.
Fold in chopped walnuts, reserving a small handful to sprinkle on top if desired.
Transfer batter to prepared pan and smooth the top.
Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use freshly brewed strong coffee if you don’t have espresso powder.
Replace walnuts with almonds, pecans, or omit entirely for a nut-free version.
Add a pinch of cinnamon or cardamom for extra warmth.
Top with a dusting of powdered sugar or an espresso glaze for a finishing touch.
Can be baked in a loaf pan; adjust bake time to 45–55 minutes.
