Date Cake
Introduction
The moment this date cake comes out of the oven, your kitchen fills with a warm, caramel-like aroma that hints at cozy afternoons and quiet celebrations. The cake itself is tender and moist, dotted with soft, jammy bites of date that melt into a buttery crumb. Each slice offers a balanced sweetness—not cloying—framed by the deep, toffee notes of brown sugar and the subtle richness of butter and eggs. The texture is plush but not heavy, and a light dusting of powdered sugar gives the top a delicate, bakery-fresh finish.
This recipe is perfect for slow weekend breakfasts with tea, as an after-dinner treat alongside coffee, or for bringing to small gatherings where you want something comforting and homey. It’s also a smart make-ahead for holiday brunches: you can bake it a day in advance and let the flavors settle so every slice tastes even better.
Dish Snapshot
- Prep Time: 15 minutes (plus 10 minutes for soaking dates)
- Cook Time: 30–35 minutes
- Total Time: 55–60 minutes
- Servings: 8 slices
- Difficulty Level: Easy — great for beginner bakers
Nutrition Highlights
Estimated nutrition per serving (1 of 8 slices). These values are approximate and calculated using standard ingredient nutrition profiles (USDA FoodData Central and related food composition references). For personalized dietary advice, consult a registered dietitian or clinical source.
- Calories: ~314 kcal
- Protein: ~4 g
- Carbohydrates: ~48 g
- Dietary Fiber: ~2 g
- Sugars: significant portion from dates and brown sugar
- Fat: ~13 g
- Saturated Fat: from butter and eggs
- Sodium: low to moderate (depends on butter/salt)
Notes: This cake provides quick-release carbohydrates from dates and sugar, moderate fat from butter and eggs, and a small amount of protein. If you’re tracking macronutrients or have specific dietary needs, consider portion size and consult authoritative sources such as USDA FoodData Central or guidance from organizations like the Mayo Clinic.
Why You’ll Love It
This cake wins hearts for its irresistible combination of flavor and texture. The dates give an almost caramel-like sweetness with pockets of chewy fruit; brown sugar deepens the flavor into toffee territory, and the butter creates a tender crumb that feels indulgent without being heavy. It’s also emotionally resonant—many people associate date desserts with family gatherings and holiday tables—so serving this cake often sparks warm conversation and memories. Finally, it’s quick and uncomplicated: minimal ingredients and straightforward technique make it a reliable recipe to turn to when you want something special without fuss.
Step-by-Step Instructions
Ingredients
- 1 cup pitted dates, chopped
- 3/4 cup boiling water
- 1 teaspoon baking soda
- 1 1/4 cups all-purpose flour
- 3/4 cup brown sugar, packed
- 1/2 cup (113 g) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting
Optional ingredients and substitutions:
- For a nuttier version: fold in 1/2 cup toasted walnuts or pecans.
- To make it vegan: replace butter with 1/2 cup vegan butter and use flax eggs (2 tbsp ground flax + 6 tbsp water, mixed and rested).
- For gluten-free: substitute a 1:1 gluten-free flour blend; add 1/4 teaspoon xanthan gum if your blend lacks it.
- Add-ins: 1/2 teaspoon ground cinnamon or orange zest for extra aroma.
Method
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- Place the chopped dates in a bowl, pour the boiling water over them, and stir in the baking soda. Let the mixture sit for 10 minutes—this softens the dates and helps build moisture and flavor.
- In a separate bowl, cream together the softened butter and brown sugar until light and fluffy (about 2–3 minutes with a hand mixer).
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- Fold the dry ingredients into the butter-sugar-egg mixture until just combined—don’t overmix.
- Stir in the soaked date mixture (including any liquid) until evenly distributed.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
Practical tips:
- Avoid overmixing once the flour is added; overworking develops gluten and makes the cake tough.
- If your dates are older and dry, chop them smaller or pulse briefly in a food processor before soaking.
- Use the toothpick test and check near the center; the surface may brown faster than the interior bakes.
- If the top browns too quickly, tent loosely with foil for the last 10 minutes.
Best Pairings
- Simple: A warm slice as-is or with a pat of salted butter.
- With dairy: A dollop of mascarpone, crème fraîche, or whipped cream softens the sweetness.
- With ice cream: Serve warm with vanilla or cinnamon ice cream for contrast in temperature and texture.
- Beverages: Pairs beautifully with black tea, strong coffee, or a milky chai—those spice notes echo the caramelized date flavor.
- For brunch: Add a side of fresh fruit (orange segments or pear slices) and lightly toasted nuts.
Shelf Life & Storage
- Room temperature: Store in an airtight container at room temperature for up to 2–3 days.
- Refrigeration: Keep covered in the refrigerator for 4–6 days; bring to room temperature or gently rewarm before serving to restore softness.
- Freezer: Wrap tightly (plastic wrap + foil or freezer container). Freeze for up to 2–3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
All storage times assume a typical home baking environment—always look for signs of spoilage (off smells, mold) before eating.
Chef’s Advice
- Date quality matters: use plump, fresh medjool or soft deglet noor dates for best texture and flavor. Drier dates will need more soaking time.
- Temperature of ingredients: room-temperature butter and eggs incorporate more easily and help create a smooth batter.
- Pan preparation: lining the bottom with parchment ensures neat removal and prevents sticking.
- Even baking: place the cake pan on the oven’s middle rack and avoid opening the oven door frequently during baking.
- Doneness cues: a toothpick with a few moist crumbs is ideal—if it’s wet batter, bake a few more minutes.
Creative Twists
- Sticky Toffee-style Date Cake: After baking, pour a warm toffee sauce (butter + brown sugar + cream) over the cake and serve with ice cream for a decadent dessert.
- Date & Walnut Loaf: Fold in 1/2–3/4 cup chopped toasted walnuts for added crunch and nutty flavor.
- Citrus & Date: Add 1 tablespoon orange zest to the batter and finish with an orange glaze (powdered sugar + orange juice) for bright contrast.
- Spice Variation: Stir in 1/2–1 teaspoon ground cinnamon and 1/4 teaspoon ground cardamom for a warming, aromatic profile.
- Vegan & Gluten-Free: Use a 1:1 gluten-free flour blend, flax eggs, and vegan butter to adapt the recipe for different dietary needs (texture will vary—expect slightly denser crumb).
All Your Questions Answered
Q: Can I use other dried fruit instead of dates?
A: Yes—prunes or figs work similarly; apricots can be used but may need extra soaking because they are drier.
Q: My cake was dense—what went wrong?
A: Likely overmixing after adding flour, too much flour by inaccurate measuring, or insufficient leavening. Be gentle when folding and level your flour properly.
Q: Can I make this in a loaf pan instead of an 8-inch round?
A: Yes; baking time may increase—expect 40–50 minutes. Check doneness with a toothpick near the center.
Q: How can I reduce sugar?
A: Reduce brown sugar by up to 1/4 cup and consider using a sugar substitute carefully formulated for baking; keep in mind texture and moisture will change.
Q: Can I freeze slices individually?
A: Absolutely—wrap each slice well and freeze up to 2–3 months. Thaw in the refrigerator or at room temperature.
Conclusion
If you’re looking for a simple, comforting cake that tastes a little like nostalgia and a lot like cozy afternoons, this date cake is an excellent choice—easy to make, versatile, and deeply satisfying. Try one of the creative variations to make it your own, and don’t forget to share your results and tips with our community. For inspiration on a more indulgent sticky-toffee style, see this sticky date cake adaptation, and for a classic vintage take that pairs dates with walnuts, check out this Vintage Date and Walnut Cake Recipe. Enjoy baking—and the warm memories that follow.
Print
Date Cake
- Total Time: 60 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A tender and moist cake studded with sweet dates, perfect for cozy breakfasts or gatherings.
Ingredients
- 1 cup pitted dates, chopped
- 3/4 cup boiling water
- 1 teaspoon baking soda
- 1 1/4 cups all-purpose flour
- 3/4 cup brown sugar, packed
- 1/2 cup (113 g) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- Place the chopped dates in a bowl, pour the boiling water over them, and stir in the baking soda. Let the mixture sit for 10 minutes.
- In a separate bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- Fold the dry ingredients into the butter-sugar-egg mixture until just combined.
- Stir in the soaked date mixture until evenly distributed.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes, then transfer to a wire rack and dust with powdered sugar before serving.
Notes
This cake provides quick-release carbohydrates from dates and sugar. Consider portion size if tracking specific macronutrients.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 314
- Sugar: 22g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
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