29 Delectable Cake Recipes Using Moist Dates

Whether you’re craving a cozy treat or planning a special celebration, these moist date cakes deliver incredible flavor and texture. From classic favorites to creative twists, each recipe showcases how naturally sweet dates create tender, irresistible desserts that will have everyone asking for seconds. Get ready to discover your new go-to cake recipes that are sure to become family favorites!

Date and Walnut Loaf Cake

Fragrant dates and crunchy walnuts create this moist, satisfying loaf cake. Perfect for afternoon tea or a quick breakfast. Simple to make with pantry staples.

Ingredients

All-purpose flour – 1½ cups

Baking powder – 2 tsp

Salt – ½ tsp

Unsalted butter – ½ cup

Brown sugar – ¾ cup

Eggs – 2 large

Vanilla extract – 1 tsp

Milk – ½ cup

Chopped dates – 1 cup

Chopped walnuts – ½ cup

Instructions

1. Preheat oven to 350°F.
2. Grease a 9×5-inch loaf pan and line with parchment paper.
3. Whisk together 1½ cups all-purpose flour, 2 tsp baking powder, and ½ tsp salt in a medium bowl.
4. Cream ½ cup unsalted butter and ¾ cup brown sugar in a large bowl until light and fluffy.
5. Beat in 2 large eggs one at a time until fully incorporated.
6. Mix in 1 tsp vanilla extract.
7. Alternately add the flour mixture and ½ cup milk to the butter mixture, beginning and ending with flour.
8. Fold in 1 cup chopped dates and ½ cup chopped walnuts until just combined.
9. Pour batter into prepared loaf pan and smooth the top.
10. Bake at 350°F for 50-60 minutes until a toothpick inserted in center comes out clean.
11. Cool in pan for 15 minutes before transferring to a wire rack.

Slightly dense and moist with chewy date pieces and nutty crunch. The caramel notes from brown sugar complement the natural sweetness of dates. Serve warm with cream cheese or toasted with butter for breakfast.

Spiced Date and Apple Cake

Baking this spiced date and apple cake fills your kitchen with warm autumn aromas. It’s a simple, one-bowl recipe that delivers moist, flavorful results every time. Perfect for using up seasonal apples and pantry staples.

Ingredients

Flour – 1½ cups

Baking soda – 1 tsp

Cinnamon – 1 tsp

Salt – ½ tsp

Eggs – 2

Sugar – ¾ cup

Vegetable oil – ½ cup

Vanilla extract – 1 tsp

Apples – 2 cups chopped

Dates – 1 cup chopped

Instructions

1. Preheat your oven to 350°F.
2. Grease a 9-inch round cake pan thoroughly.
3. Whisk together flour, baking soda, cinnamon, and salt in a large bowl.
4. Add eggs, sugar, oil, and vanilla to the same bowl.
5. Mix until just combined—do not overmix to avoid a tough cake.
6. Fold in chopped apples and dates until evenly distributed.
7. Pour the batter into your prepared pan.
8. Bake for 45-50 minutes until a toothpick inserted in the center comes out clean.
9. Cool the cake in the pan for 15 minutes before transferring to a wire rack.
10. Let the cake cool completely before slicing.

Cinnamon-spiced apples and sweet dates create a tender, moist crumb. This cake stays fresh for days when stored airtight. Serve warm with a dollop of whipped cream or enjoy it plain with your afternoon coffee.

Date and Orange Drizzle Cake

Oozing with sticky-sweet date flavor and bright orange zest, this simple drizzle cake delivers maximum impact with minimal effort. Perfect for afternoon tea or dessert, it comes together in one bowl. The citrus glaze soaks deep into the warm cake for incredible moisture.

Ingredients

– All-purpose flour – 1¾ cups
– Baking powder – 2 tsp
– Salt – ½ tsp
– Unsalted butter – ¾ cup
– Granulated sugar – 1 cup
– Eggs – 3 large
– Orange zest – 2 tbsp
– Pitted dates – 1 cup, chopped
– Orange juice – ½ cup
– Powdered sugar – 1 cup

Instructions

1. Preheat oven to 350°F and grease a 9-inch loaf pan.
2. Whisk flour, baking powder, and salt in a medium bowl.
3. Beat butter and granulated sugar in a large bowl for 3 minutes until pale and fluffy.
4. Add eggs one at a time, beating for 30 seconds after each addition.
5. Stir in orange zest and chopped dates until evenly distributed.
6. Gradually fold in dry ingredients until just combined—do not overmix.
7. Pour batter into prepared pan and smooth the top with a spatula.
8. Bake for 45-50 minutes until a toothpick inserted in center comes out clean.
9. Cool cake in pan for 10 minutes, then transfer to a wire rack.
10. Poke holes all over the warm cake surface with a skewer.
11. Whisk orange juice and powdered sugar until smooth for the glaze.
12. Slowly pour glaze over the warm cake, letting it soak into the holes.
13. Let cake cool completely before slicing for clean cuts.
Luxuriously moist with chewy date pieces throughout, this cake balances caramel sweetness with bright citrus notes. Serve thick slices slightly warmed with a dollop of whipped cream. The sticky orange glaze creates a shimmering crust that crackles with each bite.

Sticky Toffee Date Cake

Perfectly moist and decadent, this sticky toffee date cake delivers rich caramel flavor with minimal effort. Pitted dates create natural sweetness while a warm toffee sauce soaks through every layer. Serve it warm for maximum indulgence.

Ingredients

• Pitted dates – 1 cup
• Baking soda – 1 tsp
• Boiling water – 1 cup
• All-purpose flour – 1¾ cups
• Baking powder – 1 tsp
• Unsalted butter – ½ cup
• Brown sugar – ¾ cup
• Eggs – 2
• Vanilla extract – 1 tsp
• Heavy cream – ½ cup
• Light corn syrup – ¼ cup

Instructions

1. Preheat oven to 350°F and grease an 8-inch square baking pan.
2. Chop pitted dates into small pieces using a sharp knife for even distribution.
3. Combine dates and baking soda in a heatproof bowl.
4. Pour boiling water over date mixture and let stand for 10 minutes until dates soften.
5. Whisk flour and baking powder together in a separate bowl to aerate the mixture.
6. Cream butter and brown sugar with an electric mixer on medium speed for 2 minutes until light and fluffy.
7. Beat in eggs one at a time, scraping the bowl between additions to ensure thorough mixing.
8. Stir in vanilla extract until fully incorporated.
9. Alternately add flour mixture and date mixture to the butter mixture, beginning and ending with flour.
10. Mix just until combined—overmixing will create a tough cake.
11. Pour batter into prepared pan and smooth the top with a spatula.
12. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
13. While cake bakes, combine heavy cream and corn syrup in a saucepan over medium heat.
14. Bring to a gentle boil, then reduce heat and simmer for 3 minutes until slightly thickened.
15. Poke warm cake all over with a skewer to create channels for the sauce.
16. Pour half the toffee sauce evenly over the hot cake, allowing it to soak in completely.
17. Let cake cool in pan for 20 minutes before serving with remaining sauce.

Keep the cake covered at room temperature for up to 3 days—the flavors deepen over time. This dessert boasts a tender, date-speckled crumb that contrasts beautifully with the glossy toffee coating. For an extra treat, serve slices warm with vanilla ice cream melting into the sticky sauce.

Date and Almond Cake with Honey Glaze

Baking this date and almond cake delivers rich, caramel-like sweetness with minimal effort. The honey glaze adds a glossy finish that complements the nutty texture perfectly. This recipe requires just a few ingredients but yields impressive results.

Ingredients

Flour – 1 cup
Baking powder – 1 tsp
Salt – ½ tsp
Dates – 1 cup, pitted and chopped
Almonds – ½ cup, chopped
Eggs – 2
Butter – ½ cup, melted
Honey – ½ cup

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan.
2. Whisk together 1 cup flour, 1 tsp baking powder, and ½ tsp salt in a medium bowl.
3. Fold in 1 cup chopped dates and ½ cup chopped almonds until evenly distributed.
4. In a separate bowl, beat 2 eggs until frothy, about 1 minute.
5. Stir in ½ cup melted butter until fully combined.
6. Pour the wet ingredients into the dry ingredients and mix just until no dry streaks remain—do not overmix.
7. Spread the batter evenly into the prepared pan using a spatula.
8. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
10. Warm ½ cup honey in a small saucepan over low heat until thin and pourable, about 2 minutes.
11. Brush the warm honey glaze evenly over the top of the cake while it’s still slightly warm.
12. Allow the glaze to set for 15 minutes before slicing.

Just baked, this cake is moist and dense with chewy bits of date and crunchy almonds. The honey glaze soaks in slightly, adding a sticky sweetness that balances the earthy almond flavor. Serve it warm with a dollop of whipped cream or alongside strong coffee for a comforting treat.

Chocolate Date Layer Cake

Never underestimate the power of dates in baking. This chocolate date layer cake delivers intense flavor with minimal effort. You’ll be amazed at the rich results.

Ingredients

Flour – 2 cups
Cocoa powder – ¾ cup
Baking soda – 1 tsp
Salt – ½ tsp
Dates – 1 cup, pitted
Boiling water – 1 cup
Butter – ½ cup
Sugar – 1 cup
Eggs – 2
Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F.
2. Grease two 8-inch round cake pans and line with parchment paper.
3. Combine dates and boiling water in a bowl, then let soak for 10 minutes until softened.
4. Mash the date mixture with a fork until it forms a thick paste.
5. Sift together flour, cocoa powder, baking soda, and salt in a separate bowl.
6. Cream butter and sugar together in a large mixing bowl for 3 minutes until light and fluffy.
7. Beat in eggs one at a time, then mix in vanilla extract.
8. Alternate adding the dry ingredients and date mixture to the butter mixture, beginning and ending with dry ingredients.
9. Divide the batter evenly between the prepared pans.
10. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
11. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
12. Frost with your preferred chocolate frosting between layers and on top.

What makes this cake special is its incredibly moist, fudgy texture from the dates. The natural sweetness allows for less sugar while delivering deep caramel notes. Try serving thin slices with strong coffee to highlight the complex flavors.

Date, Banana, and Nut Cake

Holiday baking just got simpler with this naturally sweet date, banana, and nut cake. Here’s how to make it with minimal fuss and maximum flavor.

Ingredients

– All-purpose flour – 1 ½ cups
– Baking soda – 1 tsp
– Salt – ½ tsp
– Ripe bananas – 3, mashed
– Pitted dates – 1 cup, chopped
– Walnuts – ½ cup, chopped
– Eggs – 2
– Brown sugar – ¾ cup
– Vegetable oil – ½ cup
– Vanilla extract – 1 tsp

Instructions

1. Preheat oven to 350°F and grease a 9×5-inch loaf pan.
2. Whisk flour, baking soda, and salt in a medium bowl.
3. Mash bananas in a large bowl until smooth.
4. Beat eggs into bananas until fully combined.
5. Stir brown sugar, oil, and vanilla extract into wet ingredients.
6. Fold dry ingredients into wet mixture until just combined—do not overmix.
7. Gently fold chopped dates and walnuts into batter.
8. Pour batter into prepared pan and smooth the top.
9. Bake for 55–65 minutes until a toothpick inserted comes out clean.
10. Cool cake in pan for 15 minutes before transferring to a wire rack.
11. Let cool completely before slicing. But this cake’s moist, dense crumb and caramel-like sweetness from dates and bananas make it irresistible. Try it warm with a scoop of vanilla ice cream or toasted for breakfast.

Carrot and Date Cake with Cream Cheese Frosting

Satisfyingly moist and subtly sweet, this carrot and date cake delivers cozy flavor without overwhelming sweetness. Simple ingredients create a tender crumb that pairs perfectly with tangy cream cheese frosting. It’s the kind of dessert that feels both wholesome and indulgent.

Ingredients

Flour – 2 cups
Baking soda – 1 tsp
Salt – ½ tsp
Cinnamon – 1 tsp
Eggs – 3
Sugar – 1 cup
Oil – ¾ cup
Vanilla – 1 tsp
Carrots – 2 cups grated
Dates – 1 cup chopped
Cream cheese – 8 oz
Butter – ½ cup
Powdered sugar – 2 cups

Instructions

1. Preheat oven to 350°F and grease a 9×13 inch baking pan.
2. Whisk together flour, baking soda, salt, and cinnamon in a medium bowl.
3. Beat eggs and sugar in a large bowl until pale and thickened, about 3 minutes.
4. Slowly stream in oil while continuing to beat the egg mixture.
5. Stir in vanilla until fully incorporated.
6. Fold the dry ingredients into the wet mixture until just combined.
7. Gently mix in grated carrots and chopped dates until evenly distributed.
8. Pour batter into prepared pan and spread evenly with a spatula.
9. Bake for 35-40 minutes until a toothpick inserted in center comes out clean.
10. Cool cake completely in pan on a wire rack, about 2 hours.
11. Beat cream cheese and butter together until smooth and creamy.
12. Gradually add powdered sugar while beating on low speed.
13. Increase speed to high and beat frosting for 2 minutes until fluffy.
14. Spread frosting evenly over completely cooled cake.

Now you have a perfectly spiced cake with pockets of chewy dates throughout. The cream cheese frosting provides a tangy contrast to the sweet, earthy carrots. Serve it chilled for cleaner slices or at room temperature for maximum flavor.

Date and Coconut Bundt Cake

Every baker needs a reliable bundt cake recipe that delivers impressive results with minimal fuss. Especially one that combines the natural sweetness of dates with tropical coconut flavor. Expect a moist, dense crumb that stays fresh for days.

Ingredients

• All-purpose flour – 2 cups
• Baking powder – 1 tsp
• Baking soda – ½ tsp
• Salt – ½ tsp
• Unsalted butter – ¾ cup
• Granulated sugar – 1 cup
• Eggs – 3
• Vanilla extract – 1 tsp
• Buttermilk – 1 cup
• Pitted dates – 1 cup, chopped
• Shredded coconut – 1 cup

Instructions

1. Preheat your oven to 350°F.
2. Generously grease a 10-cup bundt pan with butter and dust with flour, tapping out excess to prevent sticking.
3. Whisk together 2 cups flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt in a medium bowl.
4. Cream ¾ cup softened butter and 1 cup sugar in a large bowl with an electric mixer on medium speed for 3 minutes until pale and fluffy.
5. Beat in 3 eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
6. Stir in 1 tsp vanilla extract.
7. Alternate adding the dry ingredients and 1 cup buttermilk to the butter mixture, beginning and ending with dry ingredients and mixing just until combined after each addition.
8. Fold in 1 cup chopped dates and 1 cup shredded coconut with a spatula until evenly distributed.
9. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
10. Bake for 45-50 minutes until a toothpick inserted into the center comes out clean.
11. Cool the cake in the pan on a wire rack for 15 minutes before inverting.
12. Run a thin knife around the edges and center tube to loosen the cake before turning it out onto the rack.
13. Let the cake cool completely for 2 hours before slicing.

Dense and moist with chewy date pieces throughout, this cake develops deeper flavor the day after baking. Serve thick slices warm with a dollop of whipped cream, or toast individual portions and drizzle with caramel sauce for an elevated dessert.

Date and Ginger Cake with Lemon Icing

Mixing sweet dates with spicy ginger creates a moist, flavorful cake that’s perfect for any occasion. This simple recipe comes together quickly and gets a bright finish from lemon icing. You’ll love how the flavors deepen after a day.

Ingredients

Flour – 1 ½ cups
Baking soda – 1 tsp
Salt – ½ tsp
Dates – 1 cup, chopped
Boiling water – 1 cup
Butter – ½ cup
Brown sugar – ¾ cup
Egg – 1
Fresh ginger – 2 tbsp, grated
Lemon juice – 3 tbsp
Powdered sugar – 1 cup

Instructions

1. Preheat your oven to 350°F.
2. Grease an 8-inch round cake pan and line the bottom with parchment paper.
3. In a medium bowl, whisk together the flour, baking soda, and salt.
4. Place the chopped dates in a separate bowl and pour the boiling water over them.
5. Let the dates soak for 10 minutes until softened.
6. Mash the dates with a fork until a thick paste forms.
7. In a large mixing bowl, cream the butter and brown sugar together for 3 minutes until light and fluffy.
8. Beat in the egg until fully incorporated.
9. Stir in the grated ginger and date paste.
10. Gradually fold the flour mixture into the wet ingredients until just combined.
11. Pour the batter into the prepared pan and smooth the top.
12. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
13. Cool the cake in the pan for 15 minutes before transferring to a wire rack.
14. While the cake cools, whisk the lemon juice and powdered sugar together until smooth.
15. Drizzle the icing over the completely cooled cake.

Once cooled, the cake becomes incredibly moist and dense with sticky date pieces throughout. The ginger provides a warm kick that balances the sweetness, while the lemon icing adds a sharp contrast. Serve slightly warmed with a dollop of whipped cream or enjoy it as an afternoon snack with tea.

Gluten-Free Date and Pecan Cake

Tender, moist, and naturally sweet, this gluten-free date and pecan cake requires minimal effort for maximum reward. The dates provide rich caramel notes while pecans add satisfying crunch. This simple recipe delivers impressive results every time.

Ingredients

• Dates – 1 cup
• Pecans – ¾ cup
• Gluten-free flour – 1½ cups
• Eggs – 2
• Butter – ½ cup
• Baking soda – 1 tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan.
2. Chop the dates into small pieces using a sharp knife for even distribution.
3. Toast the pecans in a dry skillet over medium heat for 5 minutes until fragrant, then chop coarsely.
4. Soften the butter at room temperature for 30 minutes until easily spreadable.
5. Combine the gluten-free flour, baking soda, and salt in a medium bowl, whisking for 30 seconds to aerate.
6. Beat the softened butter with a hand mixer on medium speed for 2 minutes until creamy.
7. Add eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
8. Gradually mix in the dry ingredients on low speed just until no white streaks remain.
9. Fold in the chopped dates and pecans with a spatula until evenly distributed.
10. Pour the batter into the prepared pan and smooth the top with a spatula.
11. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
12. Cool the cake in the pan on a wire rack for 15 minutes before transferring.

Serve this cake warm with a dollop of whipped cream for contrast. The dense, moist crumb pairs beautifully with coffee or tea. For extra indulgence, drizzle with caramel sauce and sprinkle with additional toasted pecans.

Vegan Date and Cinnamon Cake

You’ve probably tried countless vegan desserts, but this date and cinnamon cake hits different. Your kitchen will smell incredible while it bakes. It’s the perfect cozy treat for fall evenings.

Ingredients

Flour – 2 cups
Dates – 1 cup, pitted
Cinnamon – 2 tsp
Baking soda – 1 tsp
Salt – ½ tsp
Oil – ½ cup
Water – 1 cup

Instructions

1. Preheat your oven to 350°F.
2. Grease an 8-inch cake pan thoroughly.
3. Combine flour, cinnamon, baking soda, and salt in a large bowl.
4. Chop dates into small pieces using a sharp knife.
5. Heat water to 180°F in a small saucepan.
6. Pour hot water over chopped dates and let soak for 10 minutes.
7. Mash the date mixture with a fork until it forms a thick paste.
8. Mix oil into the date paste until fully incorporated.
9. Combine wet and dry ingredients, stirring just until no flour streaks remain.
10. Pour batter into the prepared pan, smoothing the top with a spatula.
11. Bake at 350°F for 35-40 minutes until a toothpick inserted in the center comes out clean.
12. Cool the cake in the pan for 15 minutes before transferring to a wire rack.

Dense and moist with caramel-like sweetness from the dates. The cinnamon warmth makes it perfect with afternoon coffee. Try it toasted with a smear of vegan butter for breakfast.

Orange, Date, and Pistachio Upside-Down Cake

Never underestimate the power of citrus in desserts. This upside-down cake delivers bold orange flavor with chewy dates and crunchy pistachios. It’s surprisingly simple to make yet impressive enough for any occasion.

Ingredients

• Oranges – 2 medium
• Dates – 1 cup, pitted
• Pistachios – ½ cup, shelled
• Butter – ½ cup
• Brown sugar – ¾ cup
• Flour – 1½ cups
• Baking powder – 2 tsp
• Salt – ½ tsp
• Eggs – 2 large
• Milk – ½ cup
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F.
2. Zest both oranges completely, then juice them to get ½ cup of fresh orange juice.
3. Melt ¼ cup of butter in a 9-inch cast iron skillet over medium heat.
4. Sprinkle brown sugar evenly over the melted butter in the skillet.
5. Arrange dates and pistachios in a single layer over the sugar-butter mixture.
6. Whisk together flour, baking powder, and salt in a medium bowl.
7. Beat remaining ¼ cup butter with ½ cup sugar until light and fluffy, about 3 minutes.
8. Beat in eggs one at a time until fully incorporated.
9. Stir in orange zest, vanilla extract, and ¼ cup of the orange juice.
10. Alternately add the flour mixture and milk to the batter, beginning and ending with flour.
11. Spread batter evenly over the date-pistachio layer in the skillet.
12. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
13. Cool the cake in the skillet for exactly 10 minutes on a wire rack.
14. Run a knife around the edge of the skillet to loosen the cake.
15. Place a serving plate upside down over the skillet and carefully flip both together.
16. Gently lift the skillet away to reveal the caramelized topping.
17. Brush the warm cake with remaining ¼ cup orange juice for extra moisture and shine.

Just out of the oven, this cake boasts a sticky caramel top that gives way to a tender, citrus-scented crumb. The dates become wonderfully jammy while pistachios add satisfying crunch. Serve warm with a dollop of whipped cream or enjoy it plain with your afternoon coffee.

Conclusion

So there you have it—29 irresistible ways to bake with moist dates! Whether you’re craving something classic or adventurous, this collection has a cake for every occasion. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share this sweet inspiration on Pinterest. Happy baking!