Go Back

Spiced Date Cake with Maple Buttercream Frosting Recipe

The best spiced date cake with maple cream cheese frosting.
Print Recipe
Spiced date cake with easy and delicious maple cream cheese frosting
Prep Time:30 minutes
Cook Time:45 minutes

Ingredients

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

Instructions

Make the Cake:

  • Preheat your oven to 160°C (325°F). Line 3 x 18 centimetre or 2 x 20 centimetre cake tins with baking paper.
  • Soak the pitted dates with the bicarbonate of soda and hot coffee in a bowl for approximately 20 minutes.
  • Blend the soaked dates and liquid in a food processor until fairly smooth.
  • Add the Muscovado sugar, butter, maple syrup, cinnamon, mixed spice, vanilla extract, and eggs. Process until well incorporated.
  • Add the self-raising flour. Mix briefly until just combined. Scrape down the bowl and blades.
  • Divide the batter evenly between the prepared tins. For accuracy, weigh the total batter and divide by the number of tins.
  • 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.
  • Cool in the tins for 10 minutes. Then transfer to a cooling rack to cool completely.

Make the Frosting:

  • Using an electric mixer, cream the butter, Muscovado sugar, and maple syrup together. Whip for 3 to 4 minutes until pale and fluffy.
  • Add the icing sugar and vanilla extract. Whisk for a further 5 minutes until the sugar has dissolved.
  • Add the cream cheese. Whip for another 1 to 2 minutes until well combined and very fluffy.

Assemble the Cake:

  • Place the first cake layer on a serving plate. Spread with a generous layer of frosting.
  • Add the second layer and repeat. If using three layers, add the third layer on top.
  • Spread the remaining frosting over the top and sides of the cake.
  • Optionally, place the frosted cake in the freezer for 15 to 20 minutes to firm up the frosting.
  • Decorate as desired with toasted nuts, gingerbread biscuits, or fresh dates.

Notes

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.
Servings: 12