This date cake is incredibly moist and full of flavor thanks to the naturally sweet and sticky dates. It’s simple to prepare and doesn’t require frosting, although it pairs beautifully with whipped cream or a dusting of powdered sugar. The cake keeps well, is easy to make ahead, and is perfect for those who enjoy classic, spiced desserts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chopped dates (preferably Medjool or Deglet Noor)
Baking soda
Boiling water
All-purpose flour
Baking powder
Ground cinnamon
Ground nutmeg
Salt
Unsalted butter, softened
Brown sugar
Eggs
Vanilla extract
Optional: chopped walnuts or pecans
Directions
Preheat oven to 350°F (175°C). Grease and flour an 8-inch square or round cake pan.
In a bowl, combine the chopped dates and baking soda. Pour boiling water over them and let sit for 10–15 minutes to soften.
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
In a large bowl, cream the butter and brown sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
Add the date mixture (including the liquid) to the wet ingredients and mix to combine.
Gradually add the dry ingredients to the wet ingredients and stir until just combined. Fold in nuts if using.
Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve plain or with whipped cream.
Servings and timing
This recipe serves 8–10. Preparation time: 15 minutes Bake time: 35–40 minutes Total time: 50–55 minutes
Variations
Add a toffee sauce drizzle for a sticky toffee-style dessert.
Mix in orange zest for a bright citrus contrast.
Replace some flour with almond flour for added richness.
Add shredded coconut for texture and tropical flavor.
Use cardamom instead of nutmeg for a Middle Eastern twist.
Storage/Reheating
Store the cake covered at room temperature for up to 3 days or refrigerate for up to 5 days. To freeze, wrap tightly and store for up to 2 months. Thaw at room temperature. Reheat slices in the microwave for 10–15 seconds to bring back that fresh-baked warmth.
FAQs
What kind of dates are best for date cake?
Medjool or Deglet Noor dates work well. Make sure they’re pitted and chopped before soaking.
Do I need to soak the dates?
Yes, soaking softens the dates and helps blend them smoothly into the batter.
Can I make this cake without eggs?
Yes, use an egg substitute like applesauce, yogurt, or flaxseed meal for an egg-free version.
Is this cake overly sweet?
No, the natural sweetness of the dates and a modest amount of brown sugar give it a balanced, caramel-like flavor.
Can I use whole wheat flour?
Yes, substitute half of the all-purpose flour with whole wheat for a slightly denser, more wholesome version.
Can I make this cake vegan?
Yes, use plant-based butter and an egg substitute. Make sure your sugar is vegan-friendly.
What can I serve with date cake?
It pairs well with whipped cream, vanilla ice cream, or cream cheese frosting. It’s also delicious with tea or coffee.
Can I turn this into cupcakes?
Yes, portion the batter into lined muffin tins and bake at 350°F for 18–22 minutes.
Does it need frosting?
No, it’s flavorful and moist enough on its own, but a dusting of powdered sugar or light glaze works well.
Can I make it ahead of time?
Yes, this cake stays moist for several days and can even taste better the next day.
Conclusion
Date cake is a timeless treat that’s easy to make and full of warm, comforting flavors. With its soft crumb and naturally sweet taste, it’s a crowd-pleaser that works for any season or celebration. Whether you’re serving it as dessert or enjoying a slice with your morning coffee, this cake is sure to become a go-to favorite.
Date cake is a moist, spiced dessert made with naturally sweet dates and warm spices. With its tender crumb and rich flavor, it’s perfect for tea time, holidays, or any cozy gathering.
Author:Catherine
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:8–10 servings
Category:Dessert
Method:Baking
Cuisine:International
Diet:Vegetarian
Ingredients
1 cup chopped dates (Medjool or Deglet Noor preferred)
1 tsp baking soda
1 cup boiling water
1 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
Optional: 1/2 cup chopped walnuts or pecans
Instructions
Preheat oven to 350°F (175°C). Grease and flour an 8-inch square or round cake pan.
In a bowl, combine chopped dates and baking soda. Pour boiling water over the dates and let sit for 10–15 minutes.
In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
In a large bowl, cream butter and brown sugar until light and fluffy.
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Add the date mixture (with liquid) to the wet ingredients and mix until combined.
Gradually stir in dry ingredients until just combined. Fold in nuts if using.
Pour batter into prepared pan and smooth the top.
Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Serve plain or with whipped cream.
Notes
Add a drizzle of toffee sauce for a sticky toffee version.Mix in orange zest for a citrusy twist.Replace some flour with almond flour for added richness.Add shredded coconut for texture and flavor.Use cardamom instead of nutmeg for a Middle Eastern flair.
