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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.
Table of Contents
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.
- Just like our olive oil cake and Turkish semolina cake, this one is also made in one bowl using a whisk. It’s the perfect cake for the novice baker to enjoy!
Ingredients
- 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.
Instructions
- 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.
Variations
Add 1/2 cup shredded coconut with the dates and walnuts to give this cake even more flavor. If you like things chocolate-y, add 1/2 cup chocolate chips at the end after adding the walnuts.
More Recipes
Mediterranean recipes
Stuffed Dates Recipe (4 Ways)
Persian Recipes
Persian Banana Date Shake (Majoon)
Dessert
Date Walnut Cheesecake Bites
Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
Date Cake with Walnuts
Ingredients
- 8 ounce dates, pitter
- 1 cup boiling water
- 1 stick butter
- 3/4 cup granulated sugar
- 2 eggs, room temperature
- 1/2 tsp vanilla extract
- 1/3 cup plain yogurt
- 1 3/4 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup walnuts, chopped
Instructions
- Preheat the oven to 350F. Line an 8×8 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.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious cake recipe! Will be making often!
This came together so nicely! It has so much flavor and the family loved it.
This looks so yummy like all your recipes. I need to try and bake it but I need your help with the quantity of butter. How much is one stick? .
about 100 grams
My grandmother deceased many years ago, made “Date nut crunches” very loved recipe but when she finally wrote down the recipe she forgot things…Years after she passed I tried to follow what she wrote and it just was not right. She only used 1/4 tsp baking soda…not any baking powder…the pan of crunches were flat, did not rise even a little bit…
1 cup dates finely chopped, 1 cup pecans also finely chopped, 2 eggs, 1/2 cup sugar, 1/4 tsp baking soda, dash of salt, 1tsp vanilla, 6-8Tblspoos flour and powdered sugar sprinkled on top. The only butter was to grease the pan…
SHE LIVED WELL INTO HER 90s…Her memory not that strong and I am sure she made everything without a recipe.
Any chance you can give me your opinion of this Date Nut Crunch recipe? I hope you read this…I will make your date cake…it’s the closest to “Gans” I have ever read. Thank you for your time.
Hi Jill, what a nice comment! Unfortunately I haven’t heard of date nut crunch recipe, but I will dig into my collection of vintage recipes and see what I can find that would work!
I love dates in cakes! This one looks super yummy!
I love how dates give cakes a moist sticky texture. This cake looks delicious!
I imagine these would pair well with some americano!
Sounds so delicious! I have been eating loads of dates recently – I’ll have to try some in a cake 🙂
I have never had dates and after looking at this recipe, I guess its time to find some! looks so good
I have so many dates in the cupboard so this is perfect for me! Making this this weekend, thank you so much for the recipe 🙂