Simple Moist Date Cake
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Looking for a Simple Moist Date Cake Recipe that’s light, fluffy, and full of rich, caramel-like flavor? This easy recipe is the perfect blend of nostalgic comfort and modern simplicity. Made with pantry staples and naturally sweet dried dates, this round date cake is incredibly soft with just the right amount of moisture in every bite!
A hint of maple syrup brings warmth and depth, making it ideal for afternoon tea, casual get-togethers, or cozy weekends at home. If you’re after a no-fuss dessert that delivers on taste and texture, this simple moist date cake is the one to bookmark.
What Readers Are Saying
⭐️⭐️⭐️⭐️⭐️
“Y’all, this cake is a winner! So easy to make and it’s as moist as a summer day in the South. My family devoured it in no time! Thank you Sam!” – Mandy
A Cake That Feels Like Home.
There’s something timeless about baking with dates, the smell, the warmth, the comforting depth of flavor.
This cake has been one of my go-to recipes for years because it always delivers: a moist, golden crumb, that soft middle that leans ever so slightly toward sticky toffee pudding, and that hint of maple that pulls everything together.
I love that it’s not too sweet and it doesn’t need any special equipment or hard-to-find ingredients. It’s the kind of cake that feels homemade in the best way – cozy, effortless, and incredibly satisfying.
Sam x
Why you’ll love this recipe
This moist date cake is rich, comforting, and incredibly easy to make. With naturally sweet dates, a soft fluffy texture, and pantry-friendly ingredients, it’s a classic cake that never goes out of style.
✔️ Deep Caramel Flavor – The chopped dates give the cake a natural richness.
✔️ Perfectly Moist – The texture is soft, tender and never dry.
✔️ No Fancy Tools Needed – Simple ingredients, no stand mixer required.
✔️ Versatile & Crowd-Pleasing – Great for afternoon tea, dessert, or special occasions.
Whether you enjoy it plain, topped with a maple glaze, or paired with cream, this cake is guaranteed to become a cozy favorite in your baking rotation. Looking for a classic loaf version? Try my Moist Date Loaf Recipe!
Essential Ingredients
The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating this moist date cake recipe!
Must Have Tools
For making the perfect date cake, it’s essential to have these Amazon affiliate tools at your disposal.
Can I use Medjool dates?
Yes, absolutely! Medjool dates work beautifully in this recipe! They’re naturally sweeter and softer than regular dried pitted dates, which means they blend easily into the batter and add even more moisture and richness to the final cake.
Because they’re larger and stickier, be sure to remove the pits and chop them finely before soaking. You’ll still follow the same step of covering them with boiling water and letting them stand for 10 minutes to soften further. The soaking helps break them down and infuse the batter with that deep, caramel-like flavor we love in a good date cake.
If you’re using Medjool dates, you may find the cake is naturally a touch sweeter so feel free to slightly reduce the brown sugar if you prefer a less sweet result.
Should I keep or discard the soaking liquid from the dates?
Always keep the soaking liquid from the dates when making this date cake. After the dates have softened, add the remaining ingredients directly into the bowl with the dates and their liquid. This process ensures every slice of your date loaf is deliciously moist.
Can I use butter instead of olive oil?
I recommend sticking with olive oil for this recipe. Butter can absolutely be used in cakes, but in this case, olive oil plays a key role in keeping the crumb light, tender, and incredibly moist, even days after baking. Butter tends to firm up as it cools, which can slightly dry out cakes over time.
Olive oil, on the other hand, remains liquid at room temperature and binds beautifully with the dates and maple syrup, giving the cake a soft, luxurious texture without feeling heavy. Plus, it’s a healthier option, rich in heart-friendly fats and you won’t taste it in the final cake!
Can I add nuts or chocolate chips to the batter?
Yes, you can! For extra texture and flavor, feel free to fold in up to 1/2 cup of chopped nuts (like walnuts or pecans) or chocolate chips (semi-sweet or dark work best).
Add them once you’ve mixed in the dry ingredients and your batter is fully combined (after the step where you fold in the flour, baking powder, baking soda, and salt), gently fold the nuts or chocolate chips into the finished batter using a spatula. This ensures they’re evenly distributed without over-mixing the batter.
How to store date cake
Store: Keep the date cake in an airtight container at room temperature where it will stay fresh for up to 4 days. If you prefer refrigerating, it will last for up to a week.
Freeze: Wrap the cake tightly in plastic wrap, then again in aluminum foil, or in freezer-safe bags, and freeze it. The cake will keep well for up to 3 months.
Thaw: When ready to enjoy, thaw the frozen cake overnight in the refrigerator before serving to maintain its moisture and flavor.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Moist Date Cake Recipe
Ingredients
Equipment
Method
- Preheat Oven & Prep Pan: Preheat the oven to 356ºF (180ºC) fan-forced. Grease a 9-inch round baking pan with butter and line with parchment paper. Note: For non-stick pans, line the base with parchment paper and grease just the sides with butter and dust with flour for smooth cake sides. Set aside.
- Prepare Dates:Â In a large mixing bowl, add chopped dates and cover them with the boiling water. Let them stand for 10 minutes to soften.
- Beat Butter With Sugar: In a separate large mixing and using electric hand beaters or a stand mixer with the paddle attached, add softened butter and brown sugar and beat on medium-high speed for 2 minutes, scrape down the sides.
- Incorporate Egg: Add egg and oil and beat for 20 seconds to incorporate.
- Add Soaked Dates: Pour in the softened dates (with all of the soaking water) and use a spatula to combine.
- Incorporate Dry Ingredients: Add the flour, baking powder, baking soda and salt and beat on low speed until incorporated, about 10-15 seconds, ensuring not to over-beat. Use a spatula to incorporate extra flour from the sides of the bowl back into the batter.

- Transfer Batter: Pour the batter into the prepared cake pan, smoothing out the top.

- Bake: Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

- Cool:Â Allow the cake to cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely.
- Glaze: Optional, brush some maple syrup over the cooled cake and serve. Enjoy!
Nutrition
Notes
- Store: Keep the date cake in an airtight container at room temperature where it will stay fresh for up to 4 days. If you prefer refrigerating, it will last for up to a week.
- Freeze: Wrap the cake tightly in plastic wrap, then again in aluminum foil, or in freezer-safe bags, and freeze it. The cake will keep well for up to 3 months.
- Thaw: When ready to enjoy, thaw the frozen cake overnight in the refrigerator before serving to maintain its moisture and flavor.
Tried this recipe?
Let us know how it was!
Hi there, could this mixture be used for muffins, if so how long would I bake them for, thanks.
Hi Chrisi!
Yes, this mixture can absolutely be used for muffins! To adapt the Moist Date Cake batter for muffins, simply divide the batter evenly into a muffin tin lined with paper liners or greased. Bake them at 356ºF (180ºC) for around 18-22 minutes. Start checking at the 18-minute mark by inserting a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, your muffins are done. You may need to adjust the time slightly depending on your oven and the size of your muffins, so keep an eye on them as they bake.
I hope this helps and let me know how they turn out! Sam 🙂