Date cake with walnuts is a delicious mid-day snack. Lightly sweetened with chunks of walnuts and dates, this cake is perfect with a cup of tea!
We love using dates in our recipes because of their unique flavor and natural sweetness. Our date walnut babka has received great feedback and our chocolate covered stuffed dates recipe is becoming a go-to snack for many readers. Today, we're going to show you how to use dates in a cake and make this delicious date and walnut cake.
Why this recipe works
In case its flavor and texture doesn't sell you on this recipe, here are a few other reasons to give it a try:
- It's made with dates. Dates are actually really good for you despite having a sweet flavor in baked goods. They hold their shape while baking and you can taste them in every bite.
- This recipe also calls for walnuts which gives a bit of crunch to each slice of the cake.
- It stays well for a few days and you can have it with coffee, tea, or even a glass for milk. Kids love having this cake as a snack or even as part of breakfast.
- Dates: You can use medjool or deglet nour dates for this recipe. They need to be pitted.
- Butter: Make sure the butter is at room temperature so it mixes easily.
- Eggs: Always have the eggs at room temperature for baking.
- Sugar: Regular granulated sugar will work perfectly for this recipe.
- Yogurt: To make this cake moist and tasty, we add a bit of yogurt to the batter.
- Flour, baking powder and baking soda: Use all purpose flour and make sure your baking powder and baking soda are not stale.
- Walnuts: Chop the walnuts into smaller pieces - but not too small - so they add some crunch to the cake's texture.
To make sure nothing is missing, be sure to have all the ingredients laid out and at room temperature before you get started on baking the cake.
What kind of dates should I use?
You can use different types of dates in this cake recipe including medjool and deglet nour dates. Delget nour dates keep their shape well while baking but they need to be soaked in hot water before you bake with them since they're a bit drier than medjool dates.
There's a good article on Epicurious about everything you need to know about dates. Check it out to learn about this delicious fruit.
- Preheat the oven to 350F and line a baking pan with parchment paper.
- If using deglet nour dates, soak them in hot water for 20 minutes. Drain and then chop the dates into small pieces. If using medjool dates, skip the soaking and simply chop them.
- Cream butter and sugar in a large bowl followed by the eggs.
- Mix in all purpose flour, baking powder and baking soda and finish by folding in chopped dates and walnuts.
- Transfer the batter into the baking pan and bake until the tester comes out clean. Cool the cake completely before slicing since this cake is loaded with ingredients and falls apart if sliced before cooling.
Frequently asked questions
You absolutely can! You can frost this easy date cake using your favorite frosting or this cream cheese frosting recipe. I love topping this cake with some caramel sauce, too. The flavor combination of caramel and dates is simply perfect.
Stored in an airtight container, this cake keeps for up to 3 days at room temperature and 5 days in the fridge.
Unfortunately, no. This cake does not freeze well and loses its texture and flavor. It's best to have this cake fresh within three days.
Add ½ cup shredded coconut with the dates and walnuts to give this cake even more flavor. If you like things chocolate-y, add ½ cup chocolate chips at the end after adding the walnuts.
Date Cake with Walnuts
- 8 ounce dates pitter
- 1 cup boiling water
- 1 stick butter
- ¾ cup granulated sugar
- 2 eggs room temperature
- ½ tsp vanilla extract
- ⅓ cup plain yogurt
- 1 ¾ cup all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup walnuts chopped
- Preheat the oven to 350F. Line an 8x8 baking pan with parchment paper.
- Place the dates and hot water in a bowl and let them site for 10 minutes. This helps the dates to soften. Drain and chop the dates after then minutes.
- In a large bowl whip the butter and sugar until fluffy and light.
- Add in eggs and vanilla extract. Mix well until fully incorporated.
- Add in the yogurt and mix again.
- Add in flour, baking powder, and baking soda. Mix using a wooden spoon.
- Fold in chopped dates and walnuts. Do not over mix.
- Pour the batter into the baking pan and bake in the oven for 45-60 minutes until a toothpick inserted in the middle comes out clean with very few crumbs.
- Take the cake out of the oven and let it cool in the pan for 15 minutes. Transfer it to a cooling rack and cool completely before slicing.
- I used Deglet Noor Dates, If you're using medjool dates, you don't need to soak them in hot water. Simply chop them and add them to the batter with walnuts.
- Each oven is different therefore start checking the cake after 40 minutes to make sure it doesn't over bake.