Why You’ll Love Date Cake Recipe
This cake combines deep caramel-like flavors from dates with a soft, fluffy crumb. It’s easy to make and uses ingredients you likely already have. The toffee sauce adds an indulgent finishing touch that seeps into the cake for every bite to be rich and satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Date Cake
2 cups pitted Medjool dates (about 15–16 dates)
1¼ cups boiling milk or water
1 teaspoon baking soda
1½ cups all‑purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon (optional)
¼ teaspoon salt
½ cup unsalted butter, room temperature
½ cup light brown sugar
2 large eggs, room temperature
1½ teaspoons vanilla extract
Toffee Sauce
4 tablespoons unsalted butter
⅔ cup heavy cream
½ cup light brown sugar
1 teaspoon vanilla extract
¼ teaspoon salt
Directions
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Preheat your oven to 350°F (177°C). Grease and line an 8‑9 inch cake pan with parchment paper.
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Place the pitted and chopped dates in a bowl. Sprinkle with baking soda and pour the boiling milk or water over them. Cover and let soak for 10–15 minutes to soften.
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Transfer the date mixture to a stand mixer or blender and blend into a loose paste; set aside.
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In another bowl, whisk together the flour, baking powder, cinnamon (if using), and salt.
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In a mixing bowl, cream the butter and light brown sugar until combined. Add the date paste, eggs, and vanilla, and mix until smooth.
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Gradually add the dry ingredients to the wet and mix until just combined.
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Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
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While the cake cools, make the toffee sauce: combine butter, heavy cream, and brown sugar in a saucepan over medium‑high heat. Bring to a boil, then remove from heat and stir in salt and vanilla.
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When the cake is still warm, poke holes with a toothpick or fork and pour half the toffee sauce over the top. Let it soak in. Serve with additional sauce and ice cream if desired.
Servings and timing
Servings: 12 slices
Prep time: About 20 minutes
Cook time: 30–35 minutes
Total time: Around 1 hour 20 minutes (including cooling)
Variations
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Add ¾–1 cup chopped walnuts or pecans into the batter for added crunch.
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Substitute gluten‑free 1:1 flour to make this cake gluten‑free.
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Omit the toffee sauce and dust with powdered sugar for a simpler finish.
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Add orange zest to the batter for a citrusy twist.
Storage/Reheating
Store leftover cake in an airtight container at room temperature for 1–2 days. If topped with toffee sauce, refrigerate and consume within 3–5 days. To reheat, warm individual slices in the oven or microwave until heated through.
FAQs
What makes this date cake sticky and moist?
The soaked dates create a paste that gives the cake its tender, moist texture and natural sweetness.
Can I use water instead of milk?
Yes, boiling water works well and creates a similar texture if you prefer not to use milk.
Do I need to soak the dates?
Soaking softens the dates, making them easier to blend into a paste and ensuring a moist crumb.
Can this cake be made dairy‑free?
Swap butter with vegan butter and use a dairy‑free milk or water. Results will vary slightly in richness.
How do I know when the cake is baked?
A toothpick inserted in the center should come out with a few moist crumbs or clean.
Can I freeze this cake?
Yes, wrap slices or the whole cake (unfrosted) and freeze up to 2 months. Thaw before serving.
Is cinnamon necessary?
Cinnamon is optional but complements the dates with warmth.
What pan sizes can I use?
You can use an 8‑inch round, 8×8 square, or 9×5 loaf pan with slight adjustments to baking time.
Can nuts be added?
Yes, fold in chopped walnuts or pecans for texture.
How should I serve this cake?
Serve warm with toffee sauce and a scoop of ice cream or whipped cream.
Conclusion
This Date Cake is a comforting, flavorful dessert that’s easy to make yet impressive to serve. With its moist crumb and rich toffee sauce, it’s ideal for celebrations, holidays, or cozy afternoons. Customize it with your favorite mix‑ins or toppings to make it your own.
