Date cake is a deliciously soft, moist, tender and fluffy cake filled with naturally sweet and sticky dates. This easy to make date cake recipe is easy to make using simple ingredients. Enjoy this sticky cake with dates plain or topped with an indulgent toffee sauce and ice cream.
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Why Should You Make This Recipe
I have recently become obsessed with date recipes. The sweet, sticky and caramel flavor date brings incredible flavor to any baked or no bake recipe. My Date Nut Bread, Date Brownies, Date Cookies, Chocolate Covered Dates, Date Snickers and No Bake Brownies are some of my favorite date recipes on the blog. If you’re a fan of simple desserts with dates this sticky date cake is for you.
- Layers of flavor and textures. One thing I adore about this date cake is the depth of flavor and unbelievablely delicious texture. The date and milk pastes creates a incredibly tender, moist and fluffy crumb. While the dates also naturally sweeten the cake and give a lovely background flavor of caramel.
- Easy to make, bake and eat. This sticky cake with dates tastes like sticky toffee pudding in cake form. Simply make the milk and date paste, mix, bake, top with toffee sauce and enjoy.
Ingredients
This date cake requires just a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
Date Cake
- Dry Ingredients: Gather all purpose flour, cinnamon, baking powder, baking soda and salt.
- Wet Ingredients: Gather milk, butter, light brown sugar, eggs, freshly and vanilla extract.
Toffee Sauce
Gather butter, heavy cream, light brown sugar, salt and vanilla extract.
Substitutions
Here are my recommended ingredient substitutions to make this easy sticky cake with dates if you need them.
- Dates: Feel free to use your preferred dates. I love using pitted medjool dates from Trader Joes.
- Milk and Baking Soda: I prefer the flavor and texture that comes from using milk, but an equal amount of boiling water can also be used. The baking soda helps to break down the dates and should not be substituted.
- All Purpose Flour: Make this date filled cake gluten free by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based off the weight of the flour (180 g) versus cup for cup.
- Baking Powder: Make sure the baking powder is fresh and in date.
- Cinnamon: Ground cinnamon and dates are a perfect match of flavors. Feel free to omit or use another ground spice you like.
- Unsalted Butter: Vegan butter or plant based can also be used in place of regular unsalted butter.
- Light Brown Sugar: Maple sugar would also work well to make this cake with dates refined sugar free.
- Eggs: This recipe has not been tested without eggs. Make sure they are room temperature.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Toffee Sauce: This date cake with toffee sauce is perfection, but you can leave this cake plain, dust with powdered sugar, top with caramel sauce or even frosting. I think Brown Butter Cream Cheese Frosting or Coffee Buttercream would be a delicious match for this sweet and sticky date cake.
Variation
- Other Pan Sizes: Prepare the date cake recipe as written in the recipe. Pour the cake batter into a 8 inch cake pan or 8 x 8 cake pan or 9 x 5 loaf pan. Bake the inch cake for 35 - 40 minutes. Bake the date loaf cake for about 45 minutes or until a toothpick inserted into the center of the cake comes out with a few sticky crumbs.
- Mix-Ins: Feel free to add ¾ - 1 cup chopped walnuts into the cake batter right after the dry ingredients. Zest 1 large orange into the sugar right before creaming the butter and sugar together. Top the sticky date pudding cake with toffee sauce and chopped nuts.
How To Make
Learn how to make date cake in a few easy steps.
Make the Date Paste and Cake
- Preheat the oven to 350 F (177 C). Grease and line the bottom of a 9- inch (23 cm) springform or 8 inch cake pan with parchment paper. Place pitted and chopped dates into a medium bowl. Top the dates with baking soda. Gently toss the dates to cover with baking soda. Pour boiling water or milk over the dates, cover with a tea towel and allow the dates to soak for about 10 - 15 minutes. Pour the date and milk mixture into a stand mixer fitted with paddle attachment. Mix the dates and milk together until a loose paste forms. For a smoother date paste pour the dates and milk into a blender or food processor. Once the paste is created, return the date paste back to the same bowl and set aside for now. Wipe the mixing bowl to remove any significant date paste residue.
- In a large bowl, whisk together the flour, baking powder, cinnamon and salt together until well combined. Set aside for now.
- In a large mixing bowl fitted with paddle attachment, cream the butter and light brown sugar together on medium speed for 2 - 3 minutes until well combined. With the mixer on low, cream in the date paste followed by the eggs and vanilla extract. Once the date paste, eggs and vanilla extract are fully mixed in, increase the mixer speed to medium for another minute. Scrape the bottom and sides of the bowl as needed. With the mixer on low, mix in the dry ingredients into the wet until just combined.
4. Evenly pour the brown sugar date cake batter into the prepared pan. Bake the sticky date cake for 30- 35 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. The crust will be golden brown and the top should bounce back when gently pressed. Cool the cake in the pan for 30 minutes. While the cake cools, make the toffee sauce.
Make the Toffee Sauce and Serve the Cake
- Add the slices of butter, heavy cream and brown sugar to a saucepan. Heat the mixture to a boil over medium-high heat. Stir and simmer the mixture for about 2-3 minutes. Remove the pan from the heat, stir in the salt and vanilla extract. The sauce will thicken a bit while it cools.
- While the cake is still warm, use a toothpick, tines on a fork or skewer to poke lots of holes in the top of the cake. Pour about ½ of the toffee sauce on top of the cake. If you would like, use the back of a spoon or a pastry brush to push the sauce into the cake. Allow the cake to cool and soak in the toffee sauce for another 20 - 30 minutes. Release the sides of the pan from the cake, or lift the cake out of the pan using the parchment paper. Transfer the cake to a serving plate, top with more toffee sauce if you like.Serve the sticky date cake with more toffee sauce and ice cream.
How To Store, Freeze, Thaw and Serve
- Store: Place the sticky date cake in an airtight container to store at room temperature for 1 - 2 days. After 2 days or when topped with toffee sauce, store the cake in the fridge for up to 5 days.
- Freeze: Make sure the brown sugar cake with dates is completely cooled to room temperature. Do not topped with any toppings. Wrap the cake or each slice in plastic wrap and place in a ziplock bag or other airtight, freezer proof container. Store in the freezer for up to 2 months. Once thawed, this sticky cake can be enjoyed with your preferred toppings.
- Thaw: The easiest and tastiest way to thaw the cake with sticky dates is to thaw the cake at room temperature or overnight in the fridge.
- Serve: The best way to enjoy this sticky date cake is warm and topped with warm toffee sauce and cold ice cream.
M’s Expert Tips
- Use boiling milk instead of water to soak the dates. Both liquids work well to break down the dates, but milk, especially whole milk makes the overall texture of the date superior.
- Chop the dates before soaking in the boiling milk or water. Leaving the dates whole or halved allows larger chunks to remain even after mixing the dates into a paste.
- Create the paste with the mixer or food processor. For a chunkier paste use the stand mixer or mix by hand. For a smoother, more uniform paste, mix the milk soaked dates in a food processor or blender.
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly which requires less mixing, resulting in soft, fluffy, moist and tender cake with dates.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Use the baking times as a guide. All ovens vary and baking times should be used as a guide. As a general rule, when the cake becomes very fragrant, it’s a good idea to start checking. Begin checking the cake at the minimum baking time. A toothpick inserted into the center of the cake should come out with a few moist crumbs or clean. The top should be golden brown and the top of the cake should quickly bounce back when lightly pressed.
- Serve the cake the way you like. My hands down favorite way to serve this cake is warm, topped with warm toffee sauce and cold vanilla ice cream.
FAQs
What is date cake?
Date cake is made with a cake made with date paste. Date paste for this cake is made by soaking pitted dates in boiling milk with a pinch of baking soda. Once the dates have softened, the entire mixture is blended into a loose date paste.
What does sticky date cake taste like?
This cake with dates is dense, moist, soft and tender with strong notes of caramel. If you are a fan of sticky toffee cake, you will absolutely love the textures and flavors of this date cake with toffee sauce.
How long should the dates soak for date cake?
Dates should soak in boiling milk or water for around 10 - 15 minutes.
Why do I need to soak dates in baking soda?
The baking soda helps to break down the dates so they blend into a smooth paste. Baking soda can also neutralize any potential bitterness from the tannins naturally found in dates.
Other Simple Cake Recipes to Try
If you try this Date Cake recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Date Cake Recipe
Date cake is a deliciously soft, moist, tender and fluffy cake filled with naturally sweet and sticky dates. This easy to make date cake recipe is easy to make using simple ingredients. Enjoy this sticky cake with dates plain or topped with an indulgent toffee sauce and ice cream.
Equipment
- 1 9 inch (23 cm) springform pan see notes for other pan sizes
- 1 sheet parchment paper
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 food processor or blender optional
- 1 sauce pan
Ingredients
Date Cake
- 2 cups (9 oz.) pitted Medjool dates (about 15 - 16 dates)
- 1¼ cup (300 ml) boiling milk or water
- 1 teaspoon baking soda
- 1½ cups (180 g) all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon, optional
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, room temperature
- ½ cup (100 g) light brown sugar
- 2 large eggs, room temperature
- 1½ teaspoons vanilla extract
Toffee Sauce
- 4 tablespoons (57 g) unsalted butter
- ⅔ cup (160 ml) heavy cream
- ½ cup (100 g) light brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 F (177 C). Grease and line the bottom of a 9- inch (23 cm) springform or 8 inch cake pan with parchment paper.
- Place pitted and chopped dates into a medium bowl. Top the dates with baking soda. Gently toss the dates to cover with baking soda. Pour boiling water or milk over the dates, cover with a tea towel and allow the dates to soak for about 10 - 15 minutes. Pour the date and milk mixture into a stand mixer fitted with paddle attachment. Mix the dates and milk together until a loose paste forms. For a smoother date paste pour the dates and milk into a blender or food processor. Once the paste is created, return the date paste back to the same bowl and set aside for now. Wipe the mixing bowl to remove any significant date paste residue.2 cups (9 oz.) pitted Medjool dates, 1¼ cup (300 ml) boiling milk or water , 1 teaspoon baking soda
- In a large bowl, whisk together the flour, baking powder, cinnamon and salt together until well combined. Set aside for now.1½ cups (180 g) all purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, optional, ¼ teaspoon salt
- In a large mixing bowl fitted with paddle attachment, cream the butter and light brown sugar together on medium speed for 2 - 3 minutes until well combined. With the mixer on low, cream in the date paste followed by the eggs and vanilla extract.½ cup (113 g) unsalted butter, room temperature, ½ cup (100 g) light brown sugar, 2 large eggs, room temperature, 1½ teaspoons vanilla extract
- Once the date paste, eggs and vanilla extract are fully mixed in, increase the mixer speed to medium for another minute. Scrape the bottom and sides of the bowl as needed. With the mixer on low, mix in the dry ingredients into the wet until just combined.
- Evenly pour the brown sugar date cake batter into the prepared pan. Bake the sticky date cake for 30- 35 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. The crust will be golden brown and the top should bounce back when gently pressed. Cool the cake in the pan for 30 minutes. While the cake cools, make the toffee sauce.
- Add the slices of butter, heavy cream and brown sugar to a saucepan. Heat the mixture to a boil over medium-high heat. Stir and simmer the mixture for about 2-3 minutes. Remove the pan from the heat, stir in the salt and vanilla extract. The sauce will thicken a bit while it cools.4 tablespoons (57 g) unsalted butter, ⅔ cup (160 ml) heavy cream, ½ cup (100 g) light brown sugar, 1 teaspoon vanilla extract , ¼ teaspoon salt
- While the cake is still warm, use a toothpick, tines on a fork or skewer to poke lots of holes in the top of the cake. Pour about ½ of the toffee sauce on top of the cake. If you would like, use the back of a spoon or a pastry brush to push the sauce into the cake. Allow the cake to cool and soak in the toffee sauce for another 20 - 30 minutes. Release the sides of the pan from the cake, or lift the cake out of the pan using the parchment paper. Transfer the cake to a serving plate, top with more toffee sauce if you like.Serve the sticky date cake with more toffee sauce and ice cream.
Notes
Store: Place the sticky date cake in an airtight container to store at room temperature for 1 - 2 days. After 2 days or when topped with toffee sauce, store the cake in the fridge for up to 5 days.
Serve: The best way to enjoy this sticky date cake is warm and topped with warm toffee sauce and cold ice cream.
Other Pan Sizes: Prepare the date cake recipe as written in the recipe. Pour the cake batter into a 8 inch cake pan or 8 x 8 cake pan or 9 x 5 loaf pan. Bake the inch cake for 35 - 40 minutes. Bake the date loaf cake for about 45 minutes or until a toothpick inserted into the center of the cake comes out with a few sticky crumbs.
did you make this recipe?tag @olivesnthyme on Instagram
Helena says
Really good cake. I added chopped walnuts to it
Megan says
Thank you so much for the kind comment Helena. I am so happy you enjoyed the date cake!
Shelley says
Made it today and it was super delicious. Love that the ingredients are all what I normally have in my pantry. One of my new go tos. Thank you for sharing!
Megan says
Thank you so much for the kind review Shelley. It is my hope that all the recipe I share are easy to make using ingredients normally found in the pantry. Thank you for making the cake and for sharing your thoughts.