This date cake recipe makes a soft, moist cake full of sweet dates, crunchy walnuts, and warm spices like cinnamon and cardamom. Soaking the dates first is the secret: they melt into the batter and keep the cake moist for days.
Date cake is a favorite with Arabic coffee across the Gulf and the Levant, and it is perfect for Ramadan. After the recipe, you will also find fixes for a dry, dense, sunken, or sticky cake.
Date Cake Recipe at a Glance
- Prep time: 25 minutes (including soaking)
- Bake time: 35–45 minutes
- Pan: 20 cm (8-inch) square pan or 23 × 13 cm (9 × 5-inch) loaf pan
- Makes: 12 pieces
Ingredients
- 250 g (1½ cups) soft pitted dates, chopped
- 250 ml (1 cup) boiling water
- 1 teaspoon baking soda
- 115 g (½ cup) unsalted butter, softened
- 150 g (¾ cup packed) brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 220 g (1¾ cups) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon salt
- 75 g (¾ cup) walnuts, chopped
How to Make This Date Cake Recipe
- Soak the dates. First, put the chopped dates in a bowl, sprinkle over the baking soda, and pour over the boiling water. Leave for 15 minutes, then mash lightly with a fork.
- Prepare the pan. Next, heat the oven to 175°C (350°F). Grease the pan and line it with baking paper.
- Cream the butter and sugar. Then beat the butter and brown sugar for 2–3 minutes until light and fluffy.
- Add the eggs. Beat in the eggs one at a time, then the vanilla.
- Mix the dry ingredients. Next, in another bowl, whisk the flour, baking powder, cinnamon, cardamom, and salt.
- Combine. Fold in half the flour mixture, then the dates with their liquid, then the remaining flour. Mix only until no dry flour remains. Then fold in the walnuts.
- Bake. After that, spread the batter in the pan. Bake for 35–40 minutes (square pan) or 45–55 minutes (loaf pan), until a skewer in the center comes out with only a few moist crumbs.
- Cool. Finally, cool in the pan for 15 minutes, then lift out and cool on a rack before slicing.
Date Cake Recipe: Common Problems and How to Fix Them
Why is my date cake dry?
Cause: The dates were not soaked, the cake was overbaked, or too much flour was used.
Fix: Always soak the dates in boiling water. Weigh the flour, or spoon it into the cup and level it instead of scooping. Start checking 5 minutes before the time given.
Why is my date cake dense and heavy?
Cause: The butter and sugar were not creamed long enough, or the batter was overmixed after adding flour.
Fix: Beat the butter and sugar until pale and fluffy. Once the flour goes in, fold gently and stop as soon as it is mixed.
Why did my date cake sink in the middle?
Cause: It was underbaked, or the oven door was opened early.
Fix: Do not open the oven in the first 25 minutes. Test with a skewer in the very center before taking it out. An oven thermometer helps, because many ovens run cooler than the dial shows.
Why is my date cake sticky on top?
Cause: Dates are very high in sugar, and the cake was covered while still warm, trapping steam.
Fix: Let the cake cool completely, uncovered, before wrapping it. A slightly sticky top is normal the next day and tastes delicious.
Why did the walnuts sink to the bottom?
Cause: The batter was too thin or the nuts were large and heavy.
Fix: Chop the walnuts smaller and toss them in a spoonful of the flour mixture before folding them in.
Tips for Success With This Date Cake Recipe
- Use soft dates such as Medjool or Khalas. Very dry dates should soak for 30 minutes.
- Toast the walnuts for 5 minutes before chopping for a deeper flavor.
- The cake tastes even better the next day, once the spices have settled.
Date Cake Recipe Variations
- With toffee sauce: serve warm with a butterscotch sauce for a sticky toffee pudding style dessert.
- With tahini: replace 30 g of the butter with tahini and top with toasted sesame seeds.
- With coffee: soak the dates in hot coffee instead of water.
- Healthier version: reduce the brown sugar to 100 g. The dates still keep the cake sweet.
Storage Tips
Once cooled, keep date cake wrapped at room temperature for up to 4 days, or in the fridge for up to a week. To freeze, wrap slices individually and freeze for up to 3 months. For more tips, read our guide on how to freeze cakes without losing moisture.
Dates in Arab Food Traditions
Date palms have been grown in the Middle East for thousands of years, and dates remain central to Arab hospitality. They are traditionally the first food eaten to break the fast in Ramadan, which is why date desserts like this cake, date maamoul, and date-filled pastries are so popular during the holy month. The FAO explains why dates are such an important food for the region.
Date Cake Recipe FAQ
Why do you add baking soda to the dates?
Baking soda softens the skins of the dates so they break down into the batter. It also helps the cake rise and gives it a darker color.
Can I use date paste instead of whole dates?
Yes. Instead, use 250 g date paste and dissolve it in the boiling water with the baking soda.
Can I make this date cake without eggs?
Yes. Instead, replace the 2 eggs with 120 g (½ cup) plain yogurt. The cake will be slightly denser but still moist.
Ready for your next bake? If you enjoyed this date cake recipe, take a look at our digital cookbook: 31 sweet recipes from the Middle East and the West, written in the same step-by-step style.
