Date Cake Recipe: My Honest, Delicious Go-to Guide

Let’s Get Real: Why I Keep Coming Back to This Date Cake

If you know me, you know I love any excuse to bake with dates—partly because they’re naturally sweet and partly ’cause I always have a bag tucked in the pantry that I probably should’ve rotated out like, last month. This cake’s a proper family favorite. I first made it because my friend’s mum dropped by with a lumpy loaf and, not gonna lie, it looked a bit sad but tasted like an absolute hug. So, years later I started trying to make my own. Was it perfect from the get-go? Hah. Not even close. The middle sank, the top got weirdly crispy, but I learned (with quite a few questionable cakes along the way) it’s the kind of recipe that forgives a little amateur enthusiasm.

Why You’ll Actually Want to Make This (Trust Me)

I make this when I want something that feels fancy but isn’t—that’s crucial, right? My family goes wild for this because it manages to feel both old-fashioned and kind of special; it’s not fussy. And when I’m feeling a bit off my game (which, let’s be honest, is more often than I’d care to admit), this is the cake I know won’t make me want to throw the mixing bowl out the window. It also, randomly, makes for a nice little breakfast snack if nobody’s watching (I’m not saying it’s a health food, but hey, there’s dates in it!). I do get a bit cranky if I don’t chop the dates small enough; no one likes a chunky bite. That’s my only warning.

What You’ll Need (Plus My Shortcuts and Swaps)

• 200g dates (pitted and chopped; sometimes I use Medjool if I’m feeling posh, but honestly any will do)
• 1 tsp baking soda
• 1 cup boiling water (sometimes I just eyeball this in the kettle, shhh)
• 80g unsalted butter (softened; I use salted sometimes and skip the extra salt later, my gran would disapprove)
• 150g brown sugar (light or dark, whichever you grab first)
• 2 eggs (room temp is best, but I forget a lot)
• 1 tsp vanilla extract (the good stuff if you’ve got it, but I’ve definitely used the cheap one in a pinch)
• 180g plain flour (all purpose, but wholemeal works too if you want to pretend it’s healthy)
• Pinch of salt (unless you used salted butter, then you’re covered)
• Optional: 1/2 cup chopped walnuts or pecans (some days I swap in chocolate chips, because…chocolate)

How I Usually Make It (Give or Take a Step)

1. Chop your dates as fine as you can (I’ve tried to blend them—messy, not worth it). Pop them in a bowl, sprinkle with baking soda, then pour the boiling water over. Stir and leave them be for 10 minutes. They’ll get mushy and that’s what you want.
2. Set the oven to 180ºC (350ºF). Grease a loaf tin or, if you’ve misplaced yours, a square cake tin actually works just as well (learned that after a pan-ic). I usually line it with baking paper but sometimes just give it a healthy slick of butter and hope for the best.
3. In another bowl, beat the butter and brown sugar together. If you don’t have a mixer, a wooden spoon and some elbow grease will do the job. It doesn’t have to be mousse-light—just fluffy-ish. Add eggs one at a time, then vanilla. If it looks a bit curdled, it kind of always does for me at this stage. Don’t stress.
4. Tip in the date mixture (liquid and all) and stir gently. It looks slightly (okay, very) odd but that’s exactly as it should.
5. Fold through the flour and salt (and nuts or whatever extras you’re feeling). I switch to a spatula here, mainly because it’s the only clean thing left in the kitchen.
6. Spoon the mix into the tin—lick the bowl if you’re that way inclined—and bake for 45-50 min. Poke it with a skewer around 45; if it comes out mostly clean, she’s good to go. Bit of stickiness is fine—this isn’t a dry cake.
7. Let it cool in the tin for 10 min, then transfer to a rack. Actually, I rarely have the patience and sometimes just slice it warm. Up to you.

Weird Little Notes I Picked Up Over Time

• If you accidentally over-chop the dates and get paste, add a tiny bit more flour. It makes things denser but still tasty.
• Dates can be a bit dry (especially if, like me, yours were hiding in the cupboard for months). A splash more water works wonders.
• The cake really does taste better the next day, but honestly, who’s waiting?
• I once added too much soda by mistake—tasted funny, so don’t double it (yes, I know that’s obvious, but…)

Some Variations I’ve Tried (Not All Were Genius)

• I swapped in chopped apricots once, but honestly, the caramel flavor just wasn’t there. Stick with dates if you can.
• Chocolate chips instead of nuts: total win, especially when it’s still a bit warm.
• I’ve added a big handful of desiccated coconut before; nice, but makes the cake a little drier, so maybe cut the flour a tiny bit if you try it.
• Maple syrup drizzle is overkill, but a dusting of icing sugar looks cute.

You Don’t Need Fancy Equipment (Really)

I bake this in a basic loaf tin. Don’t have one? Honestly, a deep baking dish or even a muffin pan works—just adjust the baking time (I once did a batch in a Pyrex casserole, and it was fine). Oh, and if you don’t have a mixer, just use a wooden spoon and pretend it’s your arm workout for the week.

How to Store It (If There’s Any Left…)

Keep the date cake covered at room temp for up to 3 days—though, honestly, in my house it never lasts more than a day! If you need to freeze half (which has happened, like, once), wrap slices in cling film and pop them in a Ziplock. They defrost pretty nicely, actually.

What to Serve With (or On) This Cake

I love a slab of this cake with strong black coffee; my cousin swears by pouring a little double cream over her slice. On special occasions—or just cold Saturdays—we eat it warm with a scoop of ice cream (vanilla or salted caramel is lush). At Christmas, sometimes I add a hint of cinnamon and serve it as ‘pudding.’

Things I Wish I’d Known: Pro Tips

• If you try to cut the cake when it’s straight out of the oven, it’ll crumble. Wait 10 mins—patience, grasshopper.
• I once rushed the soaking step for dates—ugh, chewy and kind of sad. Let them soak!
• If the top seems to be browning too fast, cover it loosely with foil. It took me years to realise that’s what bakers do.

The Real Deal: People Always Ask Me…

• Can I use dried dates or do I need fresh? Great question. I’ve only ever used the kind from the big bag at the supermarket, which are dried-but-still-soft. Fresh Medjool work but you’ll need fewer since they’re chunkier. Oh, and don’t skip pitting them. Picking out that rogue pit is not fun, trust me.
• Why is my cake sinking in the middle? Ah, the dreaded sinkhole! Usually it’s either underbaking, or too much liquid. Try an extra five mins next time or check your dates weren’t super soggy. Happens to the best of us. (The sunken middle is still tasty, promise.)
• Can I make this gluten free? I’ve swapped in a 1:1 gluten free flour blend (like this DIY blend) and it turned out decent! A little denser, but no complaints.
• Do I have to add nuts? Not at all; leave them out (my niece calls them ‘crunchy bits’ and refuses to eat them). Chocolate chips are my go-to swap instead.
• What’s the best way to chop dates without everything sticking? Dust your knife with flour or—better yet—use kitchen scissors. I found this out after nearly gluing my fingers together one Christmas.
• Do you have a favorite site for cake inspiration? Actually, for classic cakes with a twist, I love popping over to Sally’s Baking Addiction; she’s a cake wizard! And BBC Good Food’s date recipes are a goldmine.

Oh, almost forgot—if you’ve got leftover dates, toss a few into your morning porridge. Just a little random tip (not a plug for porridge, promise). Hope this helps, or at least made you fancy cake!

★★★★★ 4.40 from 185 ratings

Date Cake Recipe

yield: 8 servings

prep: 20 mins

cook: 40 mins

total: 50 mins

A moist and flavorful date cake that’s perfect for desserts or tea-time. This easy recipe is packed with rich dates and warm spices, creating a tender crumb and delightful sweetness.

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Ingredients

• 1 cup pitted dates, chopped
• 1 cup hot water
• 1 teaspoon baking soda
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts (optional)

Instructions

1. 1
   Preheat the oven to 350°F (175°C). Grease and flour an 8-inch cake pan.
2. 2
   Combine chopped dates and hot water in a bowl. Stir in baking soda and let sit for 10 minutes to soften.
3. 3
   In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract.
4. 4
   In a separate bowl, whisk together the flour, cinnamon, and salt. Gradually add to the wet ingredients, mixing until just combined.
5. 5
   Fold the date mixture (including liquid) into the batter. Stir in chopped walnuts if using.
6. 6
   Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Cool before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 270 caloriescal

Protein: 4gg

Fat: 9gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 44gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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