Moist Date Cake Recipe
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Looking for the perfect round date cake thats fluffy yet moist? Try this delicious Moist Date Cake Recipe! Brimming with sweet, dried pitted dates and topped with a hint of maple syrup, this easy recipe using dates combines simple ingredients to deliver a wonderfully moist texture and deep, caramel-like flavor!
Moist Date Cake Recipe
Indulge in the comforting sweetness of this amazing moist date cake! This recipe combines the natural richness of dates with a soft, moist crumb that makes each slice irresistible.
The dates lend a deep caramel-like sweetness that’s balanced perfectly with a hint of salt, while the unique texture is both slightly dense and fluffy yet moist and tender.
This is an easy cake recipe for beginners is perfect for any occasion, whether a casual gathering or a special celebration, this date cake promises to impress.
It’s an upgraded take on traditional date loaves and pairs wonderfully with a simple maple syrup glaze or a scoop of vanilla ice cream for those looking to add an extra touch of indulgence!
Best Date Recipes
- The Best Moist Date Loaf – A classic favorite loaf that’s perfectly moist!
- Date Nut Bread – This moist date bread recipe is incredibly tender, crunchy and rich!
- Easy Date Walnut Loaf – Adds a crunchy texture with walnuts, enhancing the cake’s flavor profile!
- Sticky Toffee Pudding Cake – For those who love a richer dessert, featuring a luscious toffee sauce!
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?
Absolutely! Medjool dates are a great choice for their natural sweetness and moist texture. Just remember to pit and chop them finely before soaking them.
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Date Preparation: Ensure dates are chopped small for even distribution throughout the cake. I like to chop them quickly with kitchen scissors.
- Room Temperature Ingredients: Use softened butter and room temperature egg for better integration into the batter.
- Gentle Mixing: Once you add the flour, mix gently to avoid developing too much gluten, which can make the cake tough. Stop mixing as soon as the flour is incorporated.
- Do Not Over-Bake: The date loaf is done baking when you insert a toothpick into the middle and a few moist crumbs attach to the toothpick. Oven temperatures can vary, so start checking the loaf with a toothpick at the 40-minute mark to avoid overbaking.
How to soften dates?
To soften dates, cover them with boiling water and let them stand for about 10 minutes. This hydrates the dates, making them easier to blend or mix into your recipes. Depending on your recipe, you may need to drain them or use the soaking liquid as well.
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.
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Moist Date Cake Recipe
Ingredients
- 2 cups (300g/10.6 oz.) chopped dried pitted dates
- 1 1/2 cups boiling water
- 100 g unsalted butter, softened to room temperature
- 3/4 cup packed light brown sugar, how to measure brown sugar
- 1 large egg at room temperature
- 1/3 cup extra virgin olive oil
- 1 1/2 cups (225g/8 oz.) all-purpose flour, scoop & leveled
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- Maple syrup, to glaze, optional
Instructions
- 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: 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: 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!
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.
Nutrition
