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Date cake Recipe

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Date cake is an incredibly moist cake that is a delightful dessert and it doesn’t even need any frosting. However, it goes quite well with a simple caramel sauce, topped with walnuts or sea salt flakes if you choose.

This date cake is our favorite with its super moist and fluffy texture.

I don’t know about you but when I think about cake it brings back a nostalgic feeling of gathering with family or a cup of coffee with a friend. Or simply 5 minutes away from the kids so I can indulge in this decadent dessert where each bite is covered in a rich and velvety toffee sauce. Soon they will be clamoring for a piece, because this is date cake and everyone knows how good this is in my home.

There are often times when you want a little something or you have a friend visiting and you need to quickly put together a dessert to share. This is that recipe!

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❓Why This Recipe Works

This one layer cake is simple, yet so delicious. It will become a favorite in your home as it has become in mine. All the ingredients are easily accessible and you may already have all of them in your kitchen cabinets. If you have a blender, this recipe is a breeze. After softening the dates, the rest of the cake is blended up along with the date mixture and pour batter into a prepared pan. The two-ingredient caramel sauce is easily created right on your stove top.

📝 Recipe Ingredients

📋 Ingredient Notes

  • You can use any dates you have just make sure they are soaked until the flesh is tender so it will blend easily with the other ingredients.
  • Prepared pan means that you spray your pan with baking spray or simply grease your pan with butter and dust with a tablespoon of flour then turn the pan in all directions to distribute the flour evenly. Shake any excess flour off.
  • You can use any table cream you find. I’ve used Nestle Crema as it is widely available here in the US market. You can use any toffee (caramel) recipe you like or even use a store bought one, although I highly recommend making it, as it’s so delicious.

🥣 Equipment

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🥄 Recipe Instructions

Note: This is an overview of the instructions. The full instructions are in the recipe card below.

  1. Place dates in a deep heat proof bowl and cover with boiling water. Let them soak for 15-20 minutes until they becomes tender.
  2. In your blender add eggs, oil, vanilla extract and cinnamon.
  3. Next, add the sugar and then blend well.
  4. Add the soaked dates with its water and blend again until everything mixes well.
  1. In a separate bowl combine flour and baking powder.
  2. Add the wet ingredients to the dry ingredients and mix.
  3. Pour the mixture into an 8-inch prepared round cake pan. Bake until a toothpick inserted in the middle comes out clean.
  1. Place your can of cream in a bowl with hot water to raise its temperature.
  2. In a light colored pan sprinkle sugar in a single layer then turn heat to medium. When you see the edges are starting to melt, turn heat to low and stir the sugar every now and then so it all melts evenly.
  3. Add the cream and stir, the mixture will bubble and be lumpy, do not worry about that.
  4. Keep stirring the mixture over low heat until all the lumps disappear. This will take anywhere from 10-15 minutes.
  • When the cake has cooled completely pour the caramel over and garnish with some sea salt or chopped walnuts.

💡 Recipe Expert Tips

  • Be extremely cautious when making the toffee as caramelized sugar can get very hot. Stay attentive to your pan and do not get distracted.
  • The cake tastes great by itself but for a fancier cake make the toffee and garnish with a sprinkle of sea salt or walnuts to balance the sugary toffee layer.
  • Cover and keep it on the counter for 2 days or refrigerate for up to 5 days. Cake freezes well in an airtight container for up to 2 months.

💬 Recipe FAQs

Where do dates come from?

Dates are a fruit and they come from a tree. The date palm tree to be more specific. Picture a 50 – 75 foot palm tree but instead of coconuts, there are dates hanging in bunches at the top of the tree. These trees can be found throughout the Middle East, United States and other warm regions. Dates are picked and usually shipped dried so this is why water is needed to soften the flesh before using it in recipes.

What is table cream?

Table cream is a light cream that adds creaminess to your recipes. It contains less milk fat (18%) and no sugar. It is perfect for cream based sweet and savory type recipes, because its neutral flavor will only add richness and creaminess to your recipes.

👩‍🍳 Variations

Date cake is already very delicious but if you want to add more to your cake besides a caramel topping, you could add sea salt flakes, chopped walnuts, chocolate chips or a drizzle of chocolate on the top. I have also seen some Americans add ice cream to make it ‘a la mode’ style or a dollop of whipped cream.

🧺 Storage

Cover and keep it on the counter for 2 days or refrigerate for up to 5 days. Cake freezes well in an airtight container for up to 2 months.

📣 More Recipes From the Blog

  • Caramel tres leches or Trileçe is a heavenly cake that is so good for parties.
  • Another classic from the Mediterranean is this revani cake.
  • Pistachio and semolina cake is a great treat to end any meal.

I hope you’ll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
Don’t want to miss a recipe? Sign up for the FREE Amira’s Pantry newsletter delivered to your inbox with lots of tips and surprises! And stay in touch with me on FacebookTwitter, Pinterest, and Instagram for all the latest updates.

If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.

Date Cake

Date Cake topped with caramel and chopped walnuts. It is super moist and made in the blender, then in a bowl and a spoon. So easy to make.

5 from 1 vote

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Course: cakes, Dessert
Cuisine: Middle East
Diet: Halal
Prep Time: 30 minutes
Cook Time: 30 minutes
Caramel sauce: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 10 servings
Calories: 154kcal
Author: Amira

Equipment

  • Blender

Ingredients

  • 10-12 each Medjool dates pitted and halved, 150g
  • 1 cup boiled water
  • 2 each eggs
  • 1/2 – 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 cup light tasting oil 95g/120ml
  • 1/2 cup powdered sugar 60g
  • 1 cup All-purpose flour 130g
  • 1 Tablespoon baking powder

For the Caramel

  • 1 can all-purpose table cream 7.6Fl oz/224g
  • 1 cup sugar

Garnish

  • Sea salt flakes or chopped walnuts

Instructions

  • Preheat oven to 350F.
  • Place dates in a deep heat proof bowl and cover with boiling water. Let them soak for 15-20 minutes until they become tender.
  • In your blender add eggs, oil, vanilla extract, cinnamon. Next, on low speed add the sugar and then blend well.
  • Add the soaked dates with it's water and blend again until everything mixes well.
  • In a separate bowl combine flour and baking powder.
  • Add the wet ingredients to the dry ingredients and mix with a wooden spoon.
  • Pour the mixture in an 8-inch prepared round cake pan.
  • Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.

Make the toffee:

  • Place your can of cream in a bowl with hot water to raise its temperature.
  • In a light colored pan sprinkle sugar in a single layer then turn heat to medium.
  • When you see the edges are starting to melt, turn heat to low and stir the sugar every now and then so it all melts evenly.
  • Add the cream and stir, the mixture will bubble and be lumpy, do not worry about that.
  • Keep stirring the mixture over low heat until all the lumps disappear. This will take anywhere from 10-15 minutes.
  • When the cake has cooled completely pour the caramel over and garnish with some sea salt flakes or chopped walnuts.

Notes

  • You can use any dates you have just make sure it is soaked until the flesh is tender so it will blend easily with the other ingredients.
  • Prepared pan means that you spray your pan with baking spray or simply grease your pan with butter and dust with a tablespoon of flour then turn the pan in all directions to distribute the flour evenly. Shake any excess flour off.
  • You can use any table cream you find. I’ve used Nestle Crema as it is widely available here in the US market. You can use any toffee recipe you like or even use a store bought one although I highly recommend making it, so delicious.
  • Be extremely cautious when making the toffee as caramelized sugar can get very hot. Stay attentive to your pan and do not get distracted.
  • The cake tastes great by itself but for a fancier cake make the toffee and garnish with a sprinkle of sea salt or walnuts to balance the sugary toffee layer.
  • Storage:
    • Cover and keep it on the counter for 2 days or refrigerate for up to 5 days.
    • Cake freezes well in an air tight container for up to 2 months.

Nutrition

Calories: 154kcal | Carbohydrates: 37g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 128mg | Potassium: 23mg | Fiber: 1g | Sugar: 27g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg
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First published Feb 11, 2014 . Last updated May 10, 2021 with important tips, clear step by step instructions and readability.

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