Ingredients
1 ½ cup pitted California Dates, chopped
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642764/itemsImages/18cb44b6-a608-45de-8a21-350780365890-165701.webp)
1 cup boiling hot strong coffee
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642765/itemsImages/2b0396d3-4087-4f97-9c8a-784620461d0d-915037.webp)
1 tsp baking soda
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642765/itemsImages/5eaa2489-c4ab-4024-84d1-d6e565fe6f6f-379942.webp)
1 cup (240 ml) vegetable oil
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642766/itemsImages/b9d4d840-aa25-4428-bb0d-a51064c17dd0-199865.webp)
338 cup 11⁄2 g) dark brown sugar
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642767/itemsImages/4874793c-a411-412e-924e-95eb152e0179-242522.webp)
4 large eggs, at room temperature
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642768/itemsImages/2835eb9d-05cd-4b1b-a68a-bf2c38ca9a53-923154.webp)
120 cup 1⁄4 ml) sour cream, room temperature
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642768/itemsImages/c86454b5-4a34-4d65-be4d-d2556b78acc9-978155.webp)
1 tbsp (15 ml) pure vanilla extract
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642769/itemsImages/85541df4-2aa2-4f4c-922a-02662a30a592-668242.webp)
3 cup (375 g) all-purpose flour, plus more for dusting
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642770/itemsImages/ab2fc506-6df3-4487-aeed-a057d4dcfdb8-192048.webp)
11 tsp 21⁄2 g) baking powder
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642771/itemsImages/baf8067b-0481-4b97-9ee8-446d9a446aaa-100273.webp)
1 tsp 1⁄2 + 1 baking soda
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642771/itemsImages/50f8db3e-99d5-4733-a587-92c45ddcce8a-708406.webp)
1 tsp sea salt
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642772/itemsImages/17f3a727-579f-4b11-8422-a2dd7bff1c3d-698957.webp)
Vegetable oil spray, for pans
Directions
Step 1
Preheat the oven to 350°F. Grease and flour three 8 inch cake pans with parchment paper.
Step 2
Place the dates into a bowl and pour the coffee over top. Allow to soak for 15 minutes, then stir in the baking soda. Using a whisk, stir mixture until smooth. Set aside.
Step 3
In a large bowl, whisk together the oil, brown sugar, eggs, sour cream, vanilla, and date mixture until well combined.
Step 4
Sift together the flour, baking powder, baking soda, and salt into the bowl of your stand mixer that has been fitted with the paddle attachment.
Step 5
Set mixer to a low speed and slowly pour in the wet ingredients. Increase mixer speed to medium and beat until smooth, no longer than 1 minute.
Step 6
Divide the cake batter equally among the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Step 7
Allow the cakes to cool before decorating.
Step 8
Frost with vanilla buttercream and add a drizzle of caramel and chopped pecans.