Yassi’s Date Cake

This incredibly moist date cake will win your hearts with its deep caramel notes, natural sweetness from plump dates (there’s only ½ cup of added sugar), and the lovely scent of cardamom that ties it all together. It’s a recipe that has traveled through generations and holds a special place in our family.

The recipe comes from my husband’s mom, whom we call Yassi. She’s a brilliant baker and the only person who can say the phrase, “oh how lovely” five times in a conversation and not sound the least bit affected. Yassi always loves to serve her date cake during Christmas time, but this is a cake you can enjoy year-round—with a cup of coffee, a glass of milk (my son loves that combo), or your afternoon tea.

Yassi’s date cake recipe was passed down to her by her Danish mother, and it’s one she’s been making since she was a young girl. This recipe is older than her marriage; even older than my husband, her son. I am sure you will love it as much as we do.

“Oh, you’re on holiday, you must enjoy it,” Yassi says, as she pours some silky crème anglaise over a slice of this cake during my visits to Karachi. Moments like these make this recipe all the more special.

How Is This Sticky Date Cake Different from Other Date Cakes?

This sticky date cake stands out with its gooey, pudding-like texture and rich caramel flavor, making it more of a dessert than a traditional loaf-style date cake. The warm, aromatic hint of cardamom sets it apart from the usual plain or spiced versions.

Ingredients

Dates:  The heart and soul of this cake. I’d recommend you use Medjool dates, they’re naturally plump, and fudgy. Their deep flavor brings out the cake’s signature caramel tones. If you’re buying dates with seeds/pits, you’ll need about 250g, but if you’re buying pitted dates, use 230g.  (The recipe calls for approximately 14-15 dates.)

Baking Soda:  This softens the dates and transforms them into a thick, caramel-like date paste. It also enhances the cake’s tenderness by reacting with the natural acidity in the dates. You’ll notice some frothing when you add it—this is a sign it’s working! 

Butter:  Rich, creamy butter adds moisture and depth to the cake. When whipped with sugar, it forms the light base that holds the batter together perfectly. 

Cardamom: This brings a warm, aromatic flavor to the cake, which complements the natural sweetness of the dates.  If you have freshly ground cardamom, the most vibrant flavor is worth the extra effort.

Dark Brown Sugar: I used dark brown sugar for that toffee-like flavor, but you can also use light brown sugar if that’s all you’ve got in your pantry. With its molasses-like and earthy notes, brown sugar enhances the caramel flavor of the dates, unlike white sugar, which lacks these rich tones. If you use light brown sugar, the molasses flavor will be less pronounced, but it isn’t a deal breaker if you use it. 

Eggs: Helps bind the batter. Ensure you bring them to room temperature because they mix more smoothly with other ingredients and help the cake rise more evenly.

Flour: You want to use all-purpose flour.

Baking Powder: The cake won’t rise without it!

Step-by-Step Instructions

Step One: Prepare the dates. If your dates have seeds (mine did!), remove them first. To do this, slice each date lengthwise with a paring knife, gently pull it open and remove the pit. Once all the dates are pitted, finely chop them into small pieces to ensure a smooth mixture later. Set the chopped dates aside while you prepare the next step.

Step Two: Make the Date Mixture. In a large saucepan, add the chopped dates and pour in 250ml (1 cup) of water. Bring the mixture to a boil over medium heat.

Once it reaches a boil, add the baking soda directly to the saucepan—it will bubble up and froth quite a bit. Don’t worry, that’s normal!

Stir well to combine, then reduce the heat to low and let the mixture simmer for 5-7 minutes until it thickens to form a date puree. Allow it to cool for at least 10 minutes before adding it to the batter. Adding a hot date paste could cook the eggs, so letting it come to room temperature is essential.

Step Three: Prepare the Batter. Preheat your oven to 175°C (350°F). Line the base of a 10-inch cake pan with parchment paper and butter the sides to prevent sticking. Whisk together the dry ingredients: flour, baking powder, and cardamom. In a large mixing bowl, use an electric mixer to cream the butter and brown sugar until light and fluffy.

Gradually add the eggs, whipping after each addition until the mixture is smooth. Slowly fold the flour mixture into the batter until combined. Add the date mixture and gently mix until fully incorporated.

Step Four: Bake the Cake.  Pour the cake batter into the prepared pan and smooth the surface with an offset spatula.

Bake the cake for 30-35 minutes or until the center comes out clean when tested with a toothpick. Avoid overbaking, as the cake should remain moist and slightly gooey. Let the cake cool in the pan for 30 minutes before removing it. Allowing the cake to cool ensures it sets properly and doesn’t crumble when removed.

Step Five: Serve. Cut the cake into slices and serve warm with my crème anglaise, vanilla ice cream, thick clotted cream / whipped cream, or a drizzle of homemade caramel sauce over the top of the cake.

Storage

• Make Ahead: The date mixture can be prepared a day in advance and refrigerated.
• Refrigeration: Once the cake has cooled, store it in an airtight container in the fridge for up to 5 days. Warm slices in the microwave before serving.
• Freezing: Wrap individual slices in plastic wrap and freeze for up to 1 month. Thaw at room temperature or in the microwave before enjoying.

This moist date cake is a showstopper for gatherings, tea parties, birthdays, or a cozy dessert. With its deep caramel flavors and moist texture, it’s a recipe you’ll return to repeatedly. I hope you will make it.  Enjoy!

Related Recipes

• Medjool Date Caramels
• Risalamande (Danish Rice Pudding) with Cardamom and Cherry Sauce
• Medjool Date and Orange Salad