Dessert

Date Cake Recipe

Bylina Carter February 19, 2026February 19, 2026

Introduction

This Date Cake is a wonderfully moist and flavorful dessert that highlights the natural sweetness of Medjool dates. Soft, tender, and topped with rich date syrup, it’s perfect for a cozy afternoon treat or a special occasion.

A round cake with a light golden-brown color is shown from above on a white plate with a thin golden rim. The cake has a shiny dark brown glaze poured unevenly on top, covering most of its surface and dripping slightly over the edges. Two triangular slices are cut out from the cake, one smaller and another larger, both showing the smooth texture inside. To the side, a separate white plate holds one slice of cake with the same glaze on top. The background is a white marbled surface with a silver cake server placed next to the main plate, and a small bowl with dates along with a glass jar filled with dark liquid are visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (9 ounces) Medjool pitted dates
1 ¼ cup hot milk

Cooking spray
1 ¼ cup all-purpose flour

½ teaspoon baking powder
½ teaspoon baking soda

¼ teaspoon salt
2 large eggs
⅔ cup olive oil

1 teaspoon vanilla extract
About ¼ cup date syrup (for topping)

Instructions

Step 1: Place the pitted dates in a bowl and cover them with hot milk. Let the dates soak for 1 hour to soften.

Step 2: Preheat your oven to 350°F. Prepare a 9-inch cake pan by lining the bottom with a round piece of parchment paper and lightly greasing the sides with cooking spray.
Step 3: After the dates have softened, transfer them along with the milk to a blender or food processor. Blend for about 15 seconds until smooth.
Step 4: Add the eggs, olive oil, and vanilla extract to the blender. Blend again for 5 to 8 seconds until just combined.

Step 5: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 6: Pour the date and egg mixture into the dry ingredients. Fold gently until just combined—avoid overmixing.
Step 7: Transfer the batter to the prepared cake pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Remove the cake from the oven and let it cool in the pan for about 20 minutes.
Step 9: Carefully flip the cake out onto a wire rack, peel off the parchment paper, and transfer the cake to the rack.
Step 10: Slowly pour the date syrup over the warm cake, using the back of a spoon to spread it evenly. Enjoy warm or allow to cool completely before serving.

Tips & Variations

For a nuttier flavor, add chopped walnuts or pecans to the batter before baking.
You can substitute oat milk or almond milk for regular milk to make this cake dairy-free.
If you prefer a less sweet cake, reduce the date syrup topping or omit it altogether.

Using ripe Medjool dates ensures the cake has the richest, sweetest flavor.

Storage

Store the cake covered at room temperature for up to 3 days. To keep it longer, refrigerate in an airtight container for up to a week. Reheat slices gently in the microwave or a warm oven before serving to enjoy the soft texture and syrupy topping.

How to Serve

The image shows a round, single-layer cake on a white plate with a thin gold rim, sitting on a white marbled surface. The cake is covered with a thick, glossy, dark brown glaze that drips slightly over the edges, revealing golden brown cake underneath in places. Two triangular slices have been cut and slightly pulled out from the cake, showing the light, moist texture inside. To the left, a single slice of the same cake is on another white plate with a gold rim, with a silver fork beside it. To the right, there is a wooden bowl with dark brown dates and a jar containing more of the brown glaze with a spoon inside. The overall scene is bright and clean. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of dates for this cake?

While Medjool dates are preferred for their sweetness and softness, you can use other varieties. If using drier dates, soak them a bit longer to soften before blending.

Is this cake gluten-free?

This recipe uses all-purpose flour, which contains gluten. To make a gluten-free version, substitute with a gluten-free flour blend suitable for baking.