1 ½ cup pitted California Dates, chopped
1 cup boiling hot strong coffee
1 tsp baking soda
1 cup (240 ml) vegetable oil
338 cup 11⁄2 g) dark brown sugar
4 large eggs, at room temperature
120 cup 1⁄4 ml) sour cream, room temperature
1 tbsp (15 ml) pure vanilla extract
3 cup (375 g) all-purpose flour, plus more for dusting
11 tsp 21⁄2 g) baking powder
1 tsp 1⁄2 + 1 baking soda
1 tsp sea salt
Vegetable oil spray, for pans
Preheat the oven to 350°F. Grease and flour three 8 inch cake pans with parchment paper.
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.
In a large bowl, whisk together the oil, brown sugar, eggs, sour cream, vanilla, and date mixture until well combined.
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.
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.
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.
Allow the cakes to cool before decorating.
Frost with vanilla buttercream and add a drizzle of caramel and chopped pecans.