When it comes to baking, few desserts are as timeless and comforting as a classic date cake. Its rich, sweet, and moist texture makes it a favorite for many, the perfect holiday dessert or for any occasion or a simple indulgence with your cup of tea or coffee.
What is a Date Cake
A date cake is a delectable dessert that features the natural sweetness of dates, making it moist and flavorful. This moist date cake recipe is often paired with warm spices like cinnamon, resulting in a delightful blend of flavors. It’s an excellent choice for those looking to satisfy their sweet tooth while enjoying the nutritional benefits of dates.
For the Cake
The full recipe you can find below in the recipe card.
- Medjool Dates
- Unsalted Butter, soften (113 g / 4 oz)
- Orange Zest
- Light Brown Sugar
- Vegetable Oil
- Large Eggs
- All-purpose Flour
- Baking Powder
- Baking Soda
For the Toffee Sauce (Optional):
- Unsalted butter
- Brown sugar
- Heavy cream
How to Make Date Cake
Prepare the dates
- Chop the dates, place them in a medium saucepan, and pour over with the water.
- Cook over medium heat until the water starts to boil, then use a masher or a fork to mash the dates until the water has dissolved and you have a soft date paste.
Make The Cake
- In a large bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon. Mix to combine and set aside.
- In a bowl of a standing mixer fitted with the paddle attachment, beat the softened butter, sugar, and orange zest on medium speed for 4-5 minutes until you get a light and fluffy mix.
- Add the date mixture and continue mixing until the date past is completely incorporated, then drizzle in the oil.
- Add the eggs one at a time.
- Add the dry ingredients and coffee in 3 alternating additions, starting and finishing with the flour. Once you added the last part of the flour, turn the mixer off and using a rubber spatula mix the batter and incorporate any ingredient that might have not been mixed well.
- Pour batter into the prepared pan and bake, until a toothpick comes out with a few moist crumbs from the center of the cake.
Make the Toffee Sauce
- Place the ingredients in a medium saucepan over medium heat.
- Allow the sugar to dissolve and the butter to melt, then reduce heat to low and continue stirring for 3-4 minutes.
Tips and Variations
- Make sure that all of the ingredients are at room temperature, and if possible use a kitchen scale to measure the ingredients.
- You can bake this cake using a bundt pan, or a 9×13-inch brownie cake pan lined with parchment paper.
- This cake can be made using a stand mixer, an electric mixer, and a hand mixer.
- Add chopped nuts, such as chopped walnuts or pecans, to the cake batter for an extra crunch. Or, chopped chocolate, or chocolate chips for some chocolate flavor. (up to one cup).
- Drizzle the top of the cake with Toffee sauce, chocolate ganache, or caramel.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert.
Store your date cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to a week. Date cake also freezes well; simply wrap it tightly in plastic wrap and freeze for up to 3 months.
The date paste can be made up to one week ahead of time and stored in the refrigerator.
Yes, you can use date paste instead.
I like Medjool dates because they are the chunkiest, but you can use any variety you like.
Yes, you can use brown sugar or a combination of brown and white sugar for a different flavor profile.
Here Are Some More Recipes You Might Like
Soft, moist, and tender cake topped with toffee sauce
- 2 Cups medjool dates (450 g / 16 oz)
- 3/4 Cup Water (180ml)
- 1/2 Cup Unsalted Butter, soften (113 g / 4 oz)
- 1 tablespoon Orange Zest
- 1/2 Cup Light Brown Sugar (100 g / 3.5 oz)
- 1/2 Cup Vegetable Oil (100 g /3.5 oz)
- 4 Large Eggs
- 3/4 Cup Coffee, medium-strong (180ml)
- 2 Cups AP Flour (240 g / 8.5 oz)
- 1 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- Pinch Salt
- 1 1/2 tsp Cinnamon
- 1 Cup Brown sugar (200g)
- 1/2 Cup Unsalted butter (113g)
- 1/2 Cup Heavy cream (120ml)
Preheat the oven to 340F and grease 10 cups bundt pan, or 13×9 inch brownie pan.
Pit and finely chop the dates, place in a medium saucepan, and add the water.
Cook the dates over medium heat as you mash them until the water has dissolved and you have a paste.
In a medium bowl, sift the flour, baking soda, baking powder, salt, and cinnamon. Mix to combine and set aside.
In a bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugar, and orange zest until light and fluffy.
Add the dates paste and continue mixing until the date past is completely incorporated.
With the mixer on, slowly drizzle the oil.
Add the eggs one at a time, waiting for each to completely incorporate before adding the next.
Add the flour, alternating with the coffee in three additions, starting and ending with the flour mixture.
Pour the batter into the greased pan and bake for 40-45 minutes on the middle rack.
The cake is ready when a toothpick comes out clean from the center of the cake.
Remove the cake from the oven and wait 15 minutes before inverting it to your serving dish.
Make the toffee sauce
Place the sugar, butter, and heavy cream in a medium saucepan.
Cook over medium heat until the sugar has dissolved and the butter has melted.
Reduce heat to low, and keep cooking while stirring for an additional 3-5 minutes.
Remove from heat and place in a container, the sauce will thicken as it cools.
- The cake is best at room temperature, covered for up to three days. To freeze, wrap the cake with plastic wrap or aluminum foil then in a plastic bag and freeze for up to eight weeks.
- The date paste can be made for up to five days ahead of time and stored in the refrigerator.
- Always use a kitchen scale to measure your ingredients and make sure it’s all at room temperature.
- Add one cup of walnuts, pecans, or even chocolate chips for more texture and flavor.