Date Cream Filling Recipe
This Date Cream Filling is a vintage stovetop recipe made with milk, chopped dates, egg, nuts, and vanilla. Smooth, lightly sweet, and perfect for spreading between cake layers—especially classic white, yellow, or spice cakes.
Cook it gently (a double boiler helps), then let it cool before assembling your cake so it spreads easily and sets nicely.
Date Cream Filling
Ingredients
- 1 cup milk
- 1/2 cup chopped dates
- 1 tablespoon flour
- 1/4 cup sugar
- 1 egg, beaten
- 1/2 cup chopped nuts
- 1 teaspoon vanilla
Instructions
- Combine milk and chopped dates in the top of a double boiler and heat.
- In a bowl, mix flour and sugar. Add beaten egg and blend until smooth.
- Stir egg mixture into the hot milk mixture and cook, stirring constantly, until thickened.
- Remove from heat and let cool.
- Stir in nuts and vanilla. Spread between cake layers.
Date Cream Filling FAQ
What kind of dates work best?
Chopped pitted dates or baking dates both work well in this filling.
Do I need a double boiler?
A double boiler helps prevent scorching, but a heavy saucepan over low heat works if stirred constantly.
Can this filling be made ahead?
Yes. Make it a day ahead and refrigerate. Let it soften slightly before spreading.
What cakes pair well with date cream filling?
This filling pairs well with white cake, yellow cake, or spice cake.