Date Cake Recipe

Name: Date Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups pitted Medjool dates (about 15 – 16 dates); 1¼ cup 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; 4 tablespoons unsalted butter (for sauce); 2/3 cup heavy cream; ½ cup light brown sugar (for sauce); 1 teaspoon vanilla extract (for sauce); ¼ teaspoon salt (for sauce)

Indulge in the warm embrace of homemade Date Cake, a delightful treat that balances sweetness with a rich, comforting texture. This cake is a celebration of Medjool dates, which add natural sweetness and a chewy texture, complemented by a warm caramel sauce that seeps into every bite. The aroma of cinnamon wafts through your kitchen as this cake bakes, making it the perfect dessert for cozy gatherings or a serene evening at home. Whether served as a comforting afternoon snack with tea or as a charming dessert after dinner, this Date Cake is sure to impress anyone who tries it.

Ingredients

2 cups pitted Medjool dates (about 15 – 16 dates): These dates provide natural sweetness and a chewy texture.
1¼ cup boiling milk or water: Used to soak the dates, enhancing their flavor and softening them for blending.
1 teaspoon baking soda: Helps the cake rise and provides a tender crumb.
1½ cups all-purpose flour: The base of the cake, providing structure.
1 teaspoon baking powder: Works with baking soda to create a fluffy texture.
1 teaspoon ground cinnamon (optional): Adds a warm, aromatic flavor.
¼ teaspoon salt: Balances the sweetness and enhances overall flavor.
½ cup unsalted butter, room temperature: Adds richness and moisture.
½ cup light brown sugar: Provides sweetness with a hint of caramel flavor.
2 large eggs, room temperature: Contributes to the structure and moisture of the cake.
1½ teaspoons vanilla extract: Enhances the flavor profile.
4 tablespoons unsalted butter (for sauce): Adds richness to the sauce.
2/3 cup heavy cream: Creates a luscious, creamy sauce.
½ cup light brown sugar (for sauce): Sweetens the sauce and adds depth.
1 teaspoon vanilla extract (for sauce): Complements the rich flavors of the sauce.
¼ teaspoon salt (for sauce): Balances the sweetness in the sauce.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease and line a cake pan with parchment paper to prevent sticking.
In a bowl, soak the pitted Medjool dates in boiling milk or water along with the baking soda for 10 to 15 minutes to soften them.
Once the dates have softened, blend them into a smooth paste using a blender or food processor.
In a separate bowl, whisk together the dry ingredients: all-purpose flour, baking powder, cinnamon (if using), and salt.
In a large mixing bowl, cream together the room temperature unsalted butter and light brown sugar until the mixture is light and fluffy. Add the date paste, eggs, and vanilla extract, mixing until well combined.
Gradually mix the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix.
Pour the batter into your prepared cake pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
For the sauce, in a saucepan over medium heat, combine the 4 tablespoons of unsalted butter, heavy cream, and light brown sugar. Bring to a boil while stirring, then remove the saucepan from heat and stir in the salt and vanilla extract.
When the cake is warm, poke holes in the top using a skewer or fork, then pour the warm sauce over the cake to soak in. Allow it to sit for a bit before serving to absorb the sauce.

Recipe Details

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8
Calories: Approximately 360 per slice

Tips, Storage & Variations

Tips: Ensure your butter and eggs are at room temperature for better incorporation. Don’t skip poking holes in the cake before adding the sauce for better absorption.
Storage: Store cooled cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freezing: You can freeze the cooled cake for up to 3 months. Thaw in the refrigerator before serving.
Variations: Add chopped nuts like walnuts or pecans for added texture and flavor. You can also substitute the vanilla extract with almond extract for a different flavor profile.

FAQ Section

1. Can I use a different type of date?
Yes, you can use other varieties of dates, but Medjool dates are recommended for their softness and sweetness.

2. What can I serve with Date Cake?
It pairs wonderfully with whipped cream, ice cream, or even a dollop of Greek yogurt.

3. Is this recipe suitable for vegans?
To make this recipe vegan, substitute eggs with flax eggs and use dairy-free butter and cream.

4. Can I make the sauce in advance?
Yes, you can prepare the sauce in advance and reheat it before pouring over the cake.

5. Why did my cake turn out dense?
Overmixing the batter can lead to a dense cake. Mix just until combined.

6. How do I know when the cake is done?
A toothpick inserted into the center should come out clean or with just a few moist crumbs.

Date Cake

Print Recipe

Indulge in the warm embrace of homemade Date Cake, a delightful treat that balances sweetness with a rich, comforting texture.

Author: hannah-reed
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups pitted Medjool dates (about 15 – 16 dates)
1¼ cup 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
4 tablespoons unsalted butter (for sauce)
2/3 cup heavy cream
½ cup light brown sugar (for sauce)
1 teaspoon vanilla extract (for sauce)
¼ teaspoon salt (for sauce)

Instructions

Preheat your oven to 350°F (175°C). Grease and line a cake pan with parchment paper.
Soak the pitted Medjool dates in boiling milk or water with the baking soda for 10 to 15 minutes.
Blend the soaked dates into a smooth paste.
Whisk together all-purpose flour, baking powder, cinnamon (if using), and salt in a separate bowl.
Cream together butter and light brown sugar until fluffy. Mix in date paste, eggs, and vanilla extract.
Gradually mix in dry ingredients until just combined.
Pour batter into the prepared pan and bake for 30 to 35 minutes.
For the sauce, combine butter, heavy cream, and light brown sugar in a saucepan. Bring to a boil, then remove from heat and stir in salt and vanilla.
Poke holes in the warm cake and pour sauce over it to soak in.