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Date Cake Recipe

Date Cake Recipe
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★★★★★

5.3 from 17 reviews

This Sticky Date Cake is a rich and moist dessert featuring sweet Medjool dates soaked in boiling milk and combined with a spiced, tender crumb. Finished with a luscious homemade toffee sauce, this comforting cake is perfect for any occasion and pairs beautifully with ice cream.

Ingredients

Scale

Date Cake

  • 2 cups (9 oz.) pitted Medjool dates (about 15 – 16 dates), chopped
  • 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
  • 2/3 cup (160 ml) heavy cream
  • ½ cup (100 g) light brown sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Prep: Preheat your oven to 350°F (177°C). Grease and line the bottom of a 9-inch (23 cm) springform pan or an 8-inch cake pan with parchment paper to ensure easy removal after baking.
  2. Soak Dates: Place the chopped pitted dates in a medium bowl, sprinkle with baking soda, and gently toss to coat. Pour boiling milk or water over the dates, cover them with a tea towel, and let them soak for 10-15 minutes. 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 mixture in a food processor, then return the paste to the bowl.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon (if using), and salt until well combined. Set aside.
  4. Cream Butter and Sugar: Using a mixing bowl fitted with a paddle attachment, cream the room temperature butter and light brown sugar together on medium speed for 2-3 minutes until light and fluffy.
  5. Add Date Paste, Eggs, and Vanilla: Reduce mixer speed to low and gradually add the date paste, followed by the eggs one at a time, and then the vanilla extract, mixing until fully incorporated.
  6. Combine Wet and Dry Ingredients: Increase mixer speed to medium and beat for another minute. Scrape down the sides and bottom of the bowl as needed. Return the mixer to low speed and gradually add the dry ingredients, mixing just until combined to avoid overmixing.
  7. Bake the Cake: Pour the batter evenly into the prepared pan and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. The cake will have a golden brown crust and bounce back when lightly pressed. Cool the cake in the pan for 30 minutes.
  8. Prepare Toffee Sauce: While the cake cools, melt butter in a saucepan over medium-high heat. Add heavy cream and light brown sugar, stirring constantly. Bring the mixture to a boil, then reduce heat and simmer for 2-3 minutes. Remove from heat and stir in salt and vanilla extract. The sauce will thicken slightly as it cools.
  9. Poke Holes and Soak: While the cake is still warm, use a toothpick or skewer to poke numerous holes across the cake surface. Pour half of the warm toffee sauce over the cake, using a spoon or pastry brush to push the sauce into the holes, allowing it to soak in thoroughly.
  10. Final Cool and Serve: Let the cake cool completely and absorb the toffee sauce for 20-30 minutes. Release the cake from the pan or lift it out using the parchment paper, then transfer to a serving plate. Drizzle with the remaining toffee sauce and serve with ice cream for an indulgent dessert experience.

Notes

  • For a smoother date paste, blending is recommended.
  • Use room temperature eggs and butter to ensure proper mixing.
  • Optional cinnamon adds a warm spice note; omit if preferred.
  • Toffee sauce can be warmed gently if it thickens too much before serving.
  • Storage: Keep cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
  • Freeze the cake wrapped tightly for up to 2 months; thaw before serving.

Nutrition

Keywords: sticky date cake, date cake recipe, toffee sauce cake, moist date cake, dessert cake

Find it online: https://cheframiflavor.com/date-cake-recipe/