Ingredients
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
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.
