Recipes for Date Cream Filling

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 or yellow cakes.

Date Cream Filling

Ingredients
1 cup of milk
1/2 cup chopped dates
1 tbsp flour
1/4 cup sugar
1 egg, beaten
1/2 cup chopped nuts
1 teaspoon vanilla

Instructions

  1. Combine milk and chopped dates in the top of a double boiler and heat.
  2. In a bowl, mix flour and sugar; add beaten egg and blend until smooth.
  3. Stir egg mixture into hot milk and cook, stirring constantly, until thick.
  4. Remove from heat and let cool.
  5. 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?

It’s recommended to prevent scorching, but you can use a heavy saucepan over low heat if you stir 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 is especially good with white cake, yellow cake, or spice cake.

Related Resources

Search the Cookbook

Recipes for Date Cream Filling