Date & Walnut Cake

Why You’ll Love This Recipe

I love this cake because it’s simple to make yet tastes incredibly indulgent. The natural sweetness from the dates makes it rich without being too sugary, and the walnuts add a lovely crunch. It’s one of those bakes that gets even more flavorful as it sits, making it a great make-ahead option for gatherings or cozy afternoons.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pitted dates

• Boiling water

• Baking soda

• Unsalted butter

• Brown sugar

• Eggs

• Vanilla extract

• All-purpose flour

• Baking powder

• Salt

• Chopped walnuts

directions

1. I preheat the oven to 350°F (175°C) and grease a loaf pan or 8-inch square cake pan.

2. I chop the dates and place them in a bowl. I pour over boiling water and stir in baking soda. I let the mixture sit and soften for about 10 minutes.

3. In a separate bowl, I cream butter and brown sugar until light and fluffy.

4. I add the eggs one at a time, mixing well after each addition, then stir in vanilla.

5. I combine the flour, baking powder, and salt, then fold the dry ingredients into the wet mixture.

6. I add the softened dates (with the liquid) and mix until smooth.

7. I fold in the chopped walnuts, then pour the batter into the prepared pan.

8. I bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.

9. I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This cake makes 8–10 slices. It takes about 20 minutes to prepare and 45–55 minutes to bake, depending on the pan size.

Variations

• I sometimes add a dash of cinnamon or nutmeg for a warm spice flavor.

• For extra moisture, I mix in a spoonful of applesauce or Greek yogurt.

• A drizzle of toffee sauce or a dusting of powdered sugar makes a lovely finishing touch.

• I’ve also made this cake into muffins—just reduce the baking time to about 20–25 minutes.

storage/reheating

I store the cake wrapped tightly in foil or in an airtight container at room temperature for up to 3 days. It also keeps well in the fridge for up to a week. To freeze, I wrap slices individually and store them in a freezer-safe bag for up to 2 months. I reheat in the microwave for 15–20 seconds or enjoy it at room temperature.

FAQs

Can I use Medjool dates?

Yes, I prefer Medjool dates because they’re naturally soft and sweet, but any variety works as long as they’re pitted and chopped.

Do I need to soak the dates?

Yes, soaking softens the dates and helps them blend into the batter, creating a moist texture and deep flavor.

Can I make this cake without walnuts?

Absolutely. I leave them out or substitute with pecans or even chocolate chips if I want something a little different.

What’s the best way to serve this cake?

I love serving it slightly warm with a pat of butter or a scoop of vanilla ice cream for dessert.

Can I make this cake vegan?

Yes, I’ve had success using a vegan butter substitute and flax eggs (1 tbsp ground flax + 3 tbsp water per egg). Just make sure your sugar is vegan, too.

Conclusion

This Date & Walnut Cake is a timeless recipe that never disappoints. I love its rich flavor, soft texture, and how easy it is to make with just a few pantry staples. Whether I serve it plain or dress it up, this cake always feels like a cozy, satisfying treat.