How to Make the Best Date Cake Recipe – Moist Sticky Date and Walnut Cake Loaf
How to Make the Best Date Cake Recipe – Moist Sticky Date and Walnut Cake Loaf
What if your next baking adventure brought back memories of grandma’s date-filled kitchen? That comforting aroma, the golden top of the cake crackling slightly as it cools, and that unmistakable sticky sweetness… That’s exactly what you get with this moist date cake recipe. Whether you’re searching for a nostalgic old fashioned date cake recipe, or just want a quick win with a simple moist date cake recipe, this date and walnut loaf delivers in every way.
The flavor of the dates deepens as they soak, the cake batter turns rich and fragrant, and the chopped walnut pieces add just the right crunch. The result? A moist and delicious date cake that hits every note — it’s the kind of cake made for Sunday afternoons, cozy tea times, or anyone needing a comforting dessert. Some say it’s like sticky toffee pudding, others call it the best date cake recipe they’ve followed. We say: let the cake speak for itself.
In this recipe, you’ll learn how to make date cake that stays tender, how to soak the dates just right, and why room temperature ingredients matter more than you think. From preparing the cake pan to baking it to the moment a toothpick comes out clean, every step is designed to make your loaf unforgettable.
So, if you’ve ever wondered how to answer questions like “How do you soak dates in milk for date cake?” or “What is the secret to super moist cake?” — you’re exactly where you need to be.
Ready to start baking?
Recipe Card – Moist Date Cake Recipe with Walnuts
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 date and walnut loaf (serves 9)
- Type: Loaf cake, fruit cake, walnut cake recipe
Cake Ingredients:
- 8 oz pitted dates, chopped (preferably Medjool dates)
- 1 cup hot milk (for soaking)
- 1 tsp baking soda
- 7 tbsp unsalted butter, softened to room temperature
- 1/2 cup brown sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 1/3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup chopped walnuts
Toffee Sauce Ingredients:
- 1/3 cup unsalted butter
- 1 cup heavy cream
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- Pinch of salt
This recipe has been followed by hundreds for good reason — it’s the best cake to serve warm with ice cream or just as a cake for dessert.
Want to know how to make this cake perfectly moist every time? Let’s dive into the ingredients and prep steps.
Date Cake Ingredients (with Toffee Sauce)
Getting the cake ingredients right is what gives this moist date cake its signature texture and flavor. Here’s what each element brings to the loaf:
Cake Ingredients – Flavor Meets Structure
- Chopped pitted dates (8 oz) – Medjool dates are ideal here. Their rich, caramel-like texture enhances the sweetness of the dates and gives the cake batter a deep color and chew.
- Hot milk (1 cup) – Helps soak the dates thoroughly. It softens them just enough to blend into a lush date paste. Let the dates soak for at least 10 minutes to unlock their full flavor.
- Baking soda (1 tsp) – Crucial to help soften the chopped dates. It also reacts with the acids to create that signature rise in dense fruit cakes.
- Unsalted butter (7 tbsp, softened) – Must be at room temperature to cream well. It’s essential for a smooth, even cake batter and a moist and delicious texture.
- Brown sugar (1/2 cup) – Adds a caramel depth that white sugar just can’t replicate. It plays perfectly with the flavor of the dates.
- Eggs (2, large, room temperature) – Helps emulsify the mixture and give structure to the cake made.
- Vanilla extract (1 tsp) – Rounds out the sweetness with aromatic warmth.
- All-purpose flour (1 1/3 cups) – The backbone of this date cake recipe. It binds all the wet elements together and gives body to the cake batter.
- Baking powder (1 tsp) – Adds a secondary lift to complement the baking soda.
- Salt (1/2 tsp) – Enhances the structure to the cake and balances the sweetness of the dates.
- Chopped walnuts (3/4 cup) – Adds texture and that iconic nutty crunch. The walnut contrasts beautifully with the soft moist date crumb.
Toffee Sauce – The Sticky Crown
- Unsalted butter (1/3 cup) – Melts down into a smooth base for the sauce.
- Heavy cream (1 cup) – Makes the sauce luxurious and pourable.
- Brown sugar (3/4 cup) – Creates that deep caramel flavor essential to sticky date cake and cake with caramel tones.
- Vanilla extract (1 tsp) – Adds a soft, sweet aroma to the final drizzle.
- Salt (pinch) – Balances richness and rounds out the flavor.
Pro tip: Use fresh pitted dates (avoid overly dry ones), and make sure your butter and eggs are room temperature before mixing. This ensures the cake comes together smoothly.
How to Make Date Cake – Step-by-Step Instructions
This isn’t just another date cake recipe — it’s a ritual of comfort. Here’s how to make sure your moist date and walnut cake comes out perfectly every time.
Step 1 – Soak the Dates
- Add 8 oz of chopped dates (preferably Medjool dates) to a bowl.
- Pour 1 cup of hot milk over the pitted dates and stir in 1 tsp of baking soda.
- Let the dates soak for at least 10 minutes. The soda helps break down the dates, softening them for a smoother date paste.
This step is key to ensuring the flavor of the dates spreads evenly through the loaf.
Step 2 – Make the Date Cake Batter
- In a large bowl, cream 7 tbsp of unsalted butter (room temperature) with 1/2 cup of brown sugar until light and fluffy.
- Add 2 eggs (room temperature), vanilla extract, and the softened date mixture. Mix until smooth.
- In a separate bowl, whisk the flour mixture — 1 1/3 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt.
- Slowly add the flour mixture into the wet ingredients. Stir until the cake batter forms.
- Fold in 3/4 cup of chopped walnuts evenly.
Preparing the cake batter this way gives the cake structure without overmixing, which could cause the cake to toughen.
Step 3 – Bake the Cake
- Preheat your oven to 350°F (175°C).
- Line a loaf pan with parchment paper or coat the cake pan with nonstick spray.
- Transfer the cake batter into the pan and smooth the top.
- Bake the cake for 35–45 minutes, or until a toothpick comes out clean.
As the cake bakes, it will rise and develop a deep golden crust. You’ll know the cake is done when the top of the cake springs back gently to the touch.
Step 4 – Make the Toffee Sauce
- In a small saucepan, melt 1/3 cup unsalted butter over medium heat.
- Add 1 cup heavy cream, 3/4 cup brown sugar, vanilla, and a pinch of salt.
- Simmer for 4 minutes, stirring occasionally. Then set aside.
This is your sticky crown — the element that transforms this into a sticky date cake or a simplified sticky toffee pudding.
Step 5 – Soak and Serve the Cake
- Allow the cake to cool for 10–15 minutes in the pan.
- Use a skewer or toothpick to poke holes all over.
- Slowly pour half the toffee sauce over the loaf to soak in. Let the cake cool completely in the pan.
- Slice and serve the cake warm with more toffee sauce, whipped cream, or even a scoop of ice cream.
That’s how you make this cake a centerpiece. It’s moist, rich, and every slice is worth savoring.
Pro Tips for Moist Date and Walnut Cake
Want that legendary moist and delicious texture that lingers after every bite? Here’s how to make sure your date walnut cake turns out as rich and tender as it should be — every single time.
What Makes This the Best Moist Date Cake?
- Start with quality pitted dates – Use Medjool dates if you can. They’re naturally sticky and full of caramel flavor. Remember: dates soak for at least 10 minutes to fully soften.
- Use room temperature ingredients – Cold eggs or butter will break your cake batter’s emulsion and might cause the cake to bake unevenly. Always take your dairy and eggs out 30 minutes before.
- Don’t skip the soaking process – It’s not just tradition — it helps break down the dates and makes blending easier. Your date paste should be slightly chunky but spreadable.
- Measure all-purpose flour carefully – Too much flour will dry the loaf. Spoon it into the measuring cup and level off with a knife to avoid compacting.
- Test the cake doneness properly – Insert a toothpick into the top of the cake. If it comes out clean, your cake is done. Don’t overbake — the line between “incredibly moist” and dry is thin.
Storage and Freshness
- Store leftovers in an airtight container at room temp for up to 3 days.
- For longer storage, wrap slices individually and freeze. Even frozen cake keeps its moist texture when warmed gently.
- Reheat with a drizzle of toffee sauce for maximum indulgence.
Pro baker tip: Letting the cake cool before slicing helps maintain its crumb. Still warm? Let the cake rest another 15 minutes for easier, cleaner cuts.
Variations & Substitutions for Date and Walnut Cake
Whether you’re adapting for allergies or just curious how to spin a classic, this date and walnut loaf is surprisingly versatile. Here’s how to modify the date cake recipe without losing its soul.
Easy Swaps to Fit Your Pantry
- Vegan-friendly: Replace the eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) and swap butter for vegan margarine or coconut oil. Still yields a moist date cake.
- Nut-free: Skip the walnut and use chopped dates or chocolate chips for extra texture. You’ll lose the walnut cake bite, but not the richness.
- Gluten-free: Substitute all-purpose flour with a 1:1 gluten-free blend. Just be mindful of the flour mixture ratios so the cake batter doesn’t become too dense.
Flavor Twists to Explore
- Spiced Date Cake: Add cinnamon, nutmeg, or cardamom for a warm, chai-like vibe — a seasonal twist on the classic fruit cake.
- Chocolate Drizzle: Swap the toffee sauce for a melted dark chocolate ganache if you prefer bittersweet richness over caramel tones.
- Coconut cake fusion: Add shredded coconut to the batter or top the cake with caramel coconut flakes for a tropically sweet finish.
Ever heard of matrimonial cake? Some say this classic date cake got its name from marriages of texture: chewy dates and crunchy walnuts — or maybe because it was served at weddings. Either way, it’s a recipe without compromise.
The Best Date Cake Recipe (From Scratch)
The Best Date Cake Recipe
Ingredients
- 8 oz pitted dates, chopped
- 1 cup hot milk
- 1 tsp baking soda
- 7 tbsp unsalted butter, softened
- 1/2 cup brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 1/3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup chopped walnuts
Toffee Sauce:
- 1/3 cup unsalted butter
- 1 cup heavy cream
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Notes
Nutrition Information:
Yield: 1 Serving Size: 1 LoafAmount Per Serving: Calories: 360Total Fat: 18gSaturated Fat: 9gTrans Fat: 0.2gUnsaturated Fat: 8.8gCholesterol: 65mgSodium: 200mgCarbohydrates: 48gNet Carbohydrates: 45gFiber: 3gSugar: 34gSugar Alcohols: 0gProtein: 4g
Nutrition information is an estimate based on available data and may vary depending on exact ingredients used and portion sizes. For medical advice, please consult a registered dietitian or nutritionist.
Frequently Asked Questions About Date and Walnut Cake
How do you make date cake moist?
The secret lies in three things: soaking the dates properly (at least 10 minutes in hot milk with baking soda), using room temperature ingredients, and not overbaking. A well-balanced batter with softened dates and brown sugar keeps this moist date cake rich and tender — and yes, the toffee sauce helps, too.
What is a “cake of dates” in the Bible?
A “cake of dates” mentioned in biblical texts likely referred to pressed dried pitted dates shaped into loaves or cakes — a portable, nourishing sweet. This ancient preparation may be the rustic ancestor of our modern date walnut cake or matrimonial cake.
Do dates need to be soaked before baking?
Yes! Always soak the dates — preferably Medjool dates — in hot milk with baking soda. This process softens them and helps distribute the sweetness of the dates evenly through the cake batter, ensuring a truly moist and delicious result.
Why is it called depression cake?
“Depression cake” refers to cakes made during the Great Depression, when ingredients like eggs, butter, or milk were scarce. Some versions of date cake recipes used dates as a natural sweetener and binder, making them perfect for that era’s resourceful cooking.
What kind of cake did Jesus eat?
While there’s no official record, many historians believe Jesus might’ve eaten a simple version of cake made from pitted dates, grains, and honey — not far off from today’s old fashioned date cake recipe.
What is the secret to super moist cake?
Beyond ingredient balance, timing is everything. Letting the date mixture fully hydrate, using the right flour ratio, and pouring warm toffee sauce over a slightly warm loaf ensures the cake is super moist inside without being soggy.
How do you soak dates in milk for date cake?
Simply pour boiling milk over your chopped dates and stir in baking soda. Let the mixture sit for 10 minutes. This not only softens the dates but starts breaking them down into a date paste that’s easier to blend into your cake batter.
Why is date cake called matrimonial cake?
The term “matrimonial cake” may come from the harmonious marriage of sweet and crunchy textures — or from its role in traditional celebrations. Either way, this date and walnut cake is an edible symbol of lasting comfort.
Nutrition Info – Per Slice of Date and Walnut Cake
While this moist date cake recipe leans more comfort than calorie-counted, here’s a general breakdown for one slice (based on 9 servings per date and walnut loaf), including the rich toffee sauce.
- Calories: ~360 kcal
- Total Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 65mg
- Sodium: 200mg
- Carbohydrates: 48g
- Sugar: 34g
- Dietary Fiber: 3g
- Protein: 4g
🥄 Note: Without toffee sauce, sugar and fat content will be lower.
While not a low-calorie option, the date syrup and natural sweetness of the dates make this date cake recipe healthy compared to heavily frosted options. Plus, it offers real ingredients, no additives, and can be made dairy- or gluten-free with simple tweaks.
Why You’ll Love This Recipe
There’s something timeless about a date and walnut cake — especially one that turns out as incredibly moist as this. Maybe it’s the warm aroma that fills your kitchen, or the way the toffee sauce melts into every crevice. Maybe it’s the grandma’s date cake nostalgia. Whatever your reason, there’s no denying: you’ll love this recipe.
- It’s a simple moist date cake recipe that doesn’t skimp on flavor.
- Every bite is loaded with soft pitted dates, crunchy walnuts, and that unmistakable cake with caramel finish.
- The cake comes together easily, yet tastes like you spent hours in the kitchen.
- It works as both an everyday dessert and a holiday-worthy loaf cake centerpiece.
- Leftovers? Store in an airtight container, reheat with a drizzle of toffee sauce, and it’s just as good the next day.
If you’re into cake recipes you’ll love, this one earns its spot at the top. It has that rare blend of cozy and impressive — like a fruit cake you actually want to eat. It’s not just the best date cake, it’s a cake that sticks with you — pun fully intended.
Final Thoughts – Bake the Best Date Walnut Loaf
So there you have it — a sticky date cake recipe that’s more than just a dessert. It’s a slice of memory, a warm loaf to share, and the kind of date cake that makes people ask for seconds. Whether you’re revisiting an old favorite or discovering date walnut cake for the first time, this loaf delivers the kind of comfort you can taste.
You’ve seen how to make date cake that’s rich, moist, and deeply satisfying. From the creamy toffee sauce to the buttery cake batter studded with walnuts, this recipe has all the right moves. And honestly? It might just become your go-to for birthdays, holidays, or those random “I need something sweet” days.
So go ahead — preheat that oven, prep your cake pan, and make this cake. Trust the process, enjoy the mess, and don’t forget to check the cake when that aroma fills the kitchen. And when the cake is done and that first slice falls apart just right… you’ll understand why this is more than just another recipe card.
More Cake Recipes You’ll Love
If you enjoyed this recipe, don’t miss some of our other favorite cake creations! Whether you’re in the mood for a rich chocolate treat or something light and fruity, there’s something here for every kind of cake lover:
- Try the ultra-moist Berry Chantilly Cake with whipped cream frosting
- Make a batch of Mini Bundt Cakes in lemon, chocolate, or vanilla
- Bake a gluten-free Fluffy Cloud Cake that’s soft as air
- Or go bite-sized with our Easy Cake Pops made from homemade chocolate cake
Explore more sweet ideas and let your next cake adventure begin!