Description
This delightful Date Cake is moist, tender, and fluffy, packed with naturally sweet and sticky Medjool dates. Perfect as a comforting dessert, it can be served plain or indulgently topped with a rich toffee sauce and creamy ice cream. An easy-to-make treat using simple pantry ingredients, this cake offers a wonderful balance of sweetness and warmth from cinnamon, making it a perfect dessert for any occasion.
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
- Prepare the Pan: Preheat the oven to 350 F (177 C). Grease and line the bottom of a 9-inch (23 cm) springform pan or 8-inch cake pan with parchment paper to prevent sticking.
- Soak the Dates: Place the chopped pitted dates into a medium bowl and sprinkle with baking soda. Pour boiling milk or water over the dates. Cover with a tea towel and let them soak for 10 to 15 minutes to soften.
- Make Date Paste: Transfer the soaked dates and liquid to a stand mixer fitted with a paddle attachment and mix until a loose paste forms. For a smoother texture, blend the dates and liquid in a food processor or blender, then return to the bowl. Wipe the mixing bowl clean afterward.
- Mix Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking powder, optional cinnamon, and salt until evenly combined. Set aside.
- Cream Butter and Sugar: Using a stand mixer with the paddle attachment, cream the room temperature butter and light brown sugar on medium speed for 2 to 3 minutes until light and fluffy.
- Add Wet Ingredients: On low speed, incorporate the date paste, then add the eggs one at a time followed by the vanilla extract. Once combined, increase mixer speed to medium and mix for another minute, scraping down the sides as needed.
- Combine Wet and Dry: With the mixer on low, gradually add the dry ingredients to the wet mixture and mix just until combined. Avoid overmixing to keep the cake tender.
- Pour and Bake: Pour the batter evenly into the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake’s crust should be golden brown and the top spring back gently when pressed.
- Cool the Cake: Allow the cake to cool in the pan for 30 minutes before proceeding to the next step.
- Make Toffee Sauce: In a saucepan, combine butter, heavy cream, and light brown sugar. Heat over medium-high heat and bring to a boil, stirring frequently. Let it simmer for 2 to 3 minutes until slightly thickened. Remove from heat and stir in the salt and vanilla extract. The sauce will thicken further as it cools.
- Soak Cake with Sauce: While the cake is still warm, poke several holes in the top using a toothpick or skewer. Pour about half of the toffee sauce evenly over the cake, using a spoon or pastry brush to help the sauce soak in. Let the cake cool and absorb the sauce for another 20 to 30 minutes.
- Serve: Carefully release the sides of the springform or lift the cake out using the parchment paper and transfer to a serving plate. Drizzle with the remaining toffee sauce if desired. Serve the sticky date cake with extra toffee sauce and ice cream for a truly indulgent dessert experience.
Notes
- For a smoother date paste, use a blender or food processor after soaking the dates.
- The cinnamon is optional but adds a lovely warmth to the cake’s flavor.
- Using Medjool dates gives a naturally sweet, rich taste and soft texture.
- Do not overmix the batter to keep the cake tender and fluffy.
- Toffee sauce can be made ahead and reheated gently if needed.
- Letting the cake soak in the toffee sauce improves moisture and flavor.
- Store leftovers refrigerated and reheat gently before serving.
- Pair with vanilla ice cream or whipped cream for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
