Sticky Date Cake

4.67 from 15 votes
Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

My Sticky Date Cake recipe is rich with caramel sauce, a very moist crumb, and simple to make. This cake is ideal for making in advance, and a favorite for special celebrations. Just the best cake that everyone loves (don’t tell them it has dates!!).

A wedge of brown sticky date cake covered with glossy caramel sauce and a dollop of whipped cream
Want to save this recipe?
Type your email below and I’ll send it to you! As a bonus, you’ll receive recipes, shop specials, and more.

Remember the poke-and-pour cakes of another era, using colorful gelatin and white cake? We’re poking and pouring here too, but with a brown sugar caramel that echoes the flavors of the moist date cake it infuses. Even the wariest of date-eaters will spoon this cake up with abandon! I developed this recipe for my first cookbook (page 154) and thought it time to bring it to the web site as well because it’s such a special favorite here.

Why I love this recipe

Several reasons I love this recipe: luscious dates, which equal caramel flavor and a moist cake, caramel sauce, and whipped cream. The recipe calls for simple ingredients but yields an incredibly unique and lush result. Plus the most important flavor that sets my recipe apart: orange blossom water in the caramel sauce. Orange blossom water is one of my favorite flavorings (I love it in my mamoul recipe), but paired with caramel, it’s heaven! There’s no going back from this next level goodness. You’ll want orange blossom water in all of your recipes that include a caramel flavor, forever more….

Sticky date cake in the pan with glossy caramel glaze over the top

What is date cake?

Date cake is one of those surprising recipes that is nothing like the name may suggest, especially to people who may think they don’t like dates! I think of dates on their own and in any recipe that includes them as a way for natural caramel-like, brown sugar-like, toffee-like flavor to come alive. The look of this cake suggests a cake with warm spices, with its deep brown hue and incredibly moist crumb. Those cakes are often loaf cakes such as date walnut cake. But there is no spice flavor in my recipe at all; this is in the family of sticky toffee pudding. The flavor profile is caramel, brown sugar, toffee and we get there with the natural sweetness of dates, brown sugar, and just a few other basic ingredients. Finish by serving each piece with a drizzle of toffee sauce and dollop of whipped cream, and your eaters will swoon.

Notes about the Ingredients

For the cake:

Butter enriches this cake really well; you can use any type of butter. Sometimes I insist on European or cultured butter for my recipes, but here there is flexibility.

Dates, of course, are key! Buy medjool dates for the best flavor and texture. They’re available in most grocery stores in the produce section. Buy them pitted if you can but if not, they are easy to pit by just pulling the dates apart and removing the pit.

Baking soda lightens the cake batter and contributes to the cake’s light, moist crumb.

Brown sugar is a date’s best friend! My recipe calls for light brown sugar, but you can’t go wrong with dark brown sugar as an alternative. Don’t substitute granulated sugar–we need brown sugar here for flavor and moisture.

For the caramel sauce:

Heavy Whipping Cream and brown sugar form the sauce. Don’t substitute lighter cream, such as half and half, here. Don’t change out the sugar for granulated or confectioners’ sugar, either.

Orange Blossom Water. This is the game-changing flavor that is unique to my recipe! It is a glorious compliment to caramel always. Learn more about this beautiful ingredient in my post about Orange blossom water.

What kind of dates are best for baking?

Dates are an important part of Middle Eastern eating: we nibble them as is, fill them with nuts or cheese, or bake with them. The natural rich sweetness and soft texture make dates very versatile in baking. They break down easily in hot water, which is key in cake batters like sticky date cake. 

There are many varieties of dates, but the most ubiquitous (thank you Nature’s Delight!) are medjool dates. Find them in the grocery store in the produce section, near other dried fruit and nuts. 

The other commonly available date is the Deglet Noor. These dates are not as sweet, soft, or rich as Medjool dates, but a decent substitute if you can’t find Medjools. 

Tips and Variations

When preparing the pan, be sure to coat the pan with butter and line the bottom with parchment paper, then coat that with butter too. This will ensure the cake will easily release from the pan. 

You’ll make the caramel sauce while the cake bakes and it should be kept warm to more easily glaze the cake.

Keep a toothpick or even better, a skewer, handy for poking the cake all over, which helps it absorb the caramel sauce.

Add-ins for different flavor combinations are delicious with this cake:

For a nutty take, add ¾  cup toasted chopped walnuts or pecans to the batter at the end of mixing. 

For chocolate date cake, stir in ¾ cup chocolate chips at the end of mixing the batter. 

Coconut makes another delicious addition; add ¾ cup desiccated coconut to the batter at the end of mixing.

Serve Sticky Date Cake with whipped cream or a scoop of vanilla or caramel ice cream. And a cup of coffee of course!

Make ahead and Storage

This is the ideal make-ahead cake because it stays moist and delicious for at least a full day before serving. Refrigerate, uncovered to avoid marring the beautiful glazed top surface, and bring the cake to room temperature before serving. 

Store sticky date cake at room temperature for up to 4 days (isn’t that something?!). Store the caramel sauce in an airtight container in the refrigerator. Reheat the sauce in the microwave or over low heat just before serving.

You can freeze sticky date cake, wrapped in plastic and then in an airtight container or in foil, but the look of the glazed top may not appear as lovely as it does fresh. 

Sticky date cake on a white plate with caramel sauce drizzled on top and whipped cream dollop on the side

FAQs

What is the history of date cake?

Date cake enjoys its history in several cultures, from English to a host of Middle Eastern cuisines. Because dates are such an important element of Lebanese and other Middle Eastern cuisines, it is natural that they star in all kinds of savory and sweet recipes, including cakes.

Does date cake need to be refrigerated?

No, date cake stores at room temperature for up to 4 days. The texture and flavor remain moist, tender, and delicious–an advantage of baking with dates!

What does date cake taste like? 

This sticky date cake has a caramel toffee flavor, rich with dates flavor that is amplified with brown sugar. Other date cake recipes are spice cakes, with warm spice flavors such as ginger, clove, cardamom and cinnamon.

Can I make this cake dairy free?

The cake includes heavy whipping cream and butter, without which the cake will not work. Substitutions are possible but not tested for this sticky date cake.

A wedge of brown sticky date cake covered with glossy caramel sauce and a dollop of whipped cream
Tap the stars to rate this recipe!
4.67 from 15 votes

Sticky Date Cake Recipe

My Sticky Date Cake recipe is rich with caramel sauce, a very moist crumb, and simple to make. This cake is ideal for making in advance, and a favorite for special celebrations. Just the best cake that everyone loves (don't tell them it has dates!!).
Prep: 45 minutes
Cook: 50 minutes
Servings: 10

Ingredients 

For the cake:

  • 1/4 cup unsalted butter, softened, plus more to coat the pan
  • 1 1/4 cups water
  • 1 3/4 cups (12 oz.) chopped pitted Medjool dates (about 20)
  • 1 teaspoon baking soda
  • 1 cup unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup light brown sugar (packed)
  • 2 large eggs
  • 1/2 teaspoon vanilla extract

For the caramel sauce:

  • 6 tablespoons unsalted butter
  • 1/8 teaspoon kosher salt
  • 1 cup heavy whipping cream
  • 3/4 cup light brown sugar (packed)
  • 1/2 teaspoon orange blossom water

For the whipped cream:

  • 1 cup cold heavy whipping cream
  • 1 tablespoon granulated sugar
Save This Recipe!
Get this sent to your inbox, and as a bonus, you’ll receive recipes, shop specials, and more.

Instructions 

For the cake:

  • Arrange a rack in the center of the oven and pre-heat to 350°F. Coat an 8-inch cake pan with about 1/2 tablespoon of butter. Line the bottom of the pan with parchment (cut an 8-inch circle or purchase pre-cut rounds). Coat the parchment with 1/2 tablespoon of butter.
  • Heat the water in a medium saucepan over high heat to boiling. Add the dates, and bring the mixture back to boil. Reduce the heat and simmer for 5 minutes to soften the dates, stirring occasionally. Remove from the heat and stir in the baking soda (the mixture will foam up a little). Set aside.
  • In a small bowl, whisk the flour, baking powder, and salt.
  • Use an electric mixer to beat the 1/4 cup butter and brown sugar on high until light and fluffy, about 2 minutes, stopping to scrape down the bowl mid-way through beating. Add the eggs one at a time, mixing thoroughly after each addition and stopping to scrape the bowl as you go.
  • Add the date mixture and vanilla, and continue to beat, scraping down the bowl. Slowly add the flour mixture on low speed and thoroughly combine.
  • Pour the batter into the prepared pan and spread evenly. Bake 30-40 minutes, or until the cake is golden brown and springs back when touched in the center.

For the caramel sauce:

  • While the cake bakes, make the caramel sauce. In a small saucepan, melt the butter over medium heat. Add the salt, cream, brown sugar, and orange b lossom water. Bring to a boil, and then reduce the heat to a simmer, whisking constantly until the mixture is combined and slightly thickened, about 5 minutes. Reserve 1/2 cup of the sauce for serving.
  • While the cake is still warm, poke it liberally with a toothpick or skewer, all teh way out to the edges and into the center. Spoon a few tablespoons of the caramel sauce evenly over the surface of the cake, using the back of the spoon to spread the caramel around while it is absorbed by the cake. Let the cake rest for 15 minutes.
  • Turn the cake out onto a platter with the bottom side facing up, and poke this side liberally with a toothpick or skewer, again out to the edges and into the center. Repeat with spreading the caramel over the cake a few tablespoons at a time to allow it to absorb. Let the cake rest for 15 minutes or up to several hours, uncovered, before serving.

Make the whipped cream

  • Using an electric mixer, beat the cream with the sugar until soft peaks form. Chill the whipped cream until you are ready to serve the cake. If the whipped cream becomes runny, beat it again with a whisk or mixer.
  • Reheat the reserved caramel sauce before serving. Cut the cake into wedges and serve each piece with a spoonful of the caramel sauce and a dollop of whipped cream.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Maureen Abood
Prep Time: 45 minutes
Cook Time: 50 minutes
Servings: 10
Like this recipe? Leave a comment below!

More Cake Recipes You’ll Love

Olive Oil Cake is a simple cake with a light flavor.

Lemon Bundt Cake with Raspberry Rose Glaze is gorgeous and bright.

Apricot Upside-Down Cake is a family favorite especially in the summer up north in Michigan.

Try my warm spice Cardamom Cake recipe that is incredibly moist and wonderful for brunch!!

More Date Recipes You’ll Love

Sitto’s Date Ma’moul fills the shortbread cookie with a wonderful date filling.

Date-filled Ka’ak is the bread-like version of ka’ak with a date filling.

My Date Nut Bread Recipe is so simple, humble, and wonderful to bake and share.

(Visited 71,892 times, 67 visits today)

You May Also Like...


4.67 from 15 votes (8 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

29 Comments

  1. Martha Garcia-Rosario says:

    5 stars
    Made this cake yesterday. It was so easy to make. The cake was moist and decadent. Not too sweet, just right. Cake was a hit with all, from the elders to babies in the house.

    1. Maureen Abood says:

      That’s sooo nice to hear!! Thank you Martha.

      1. Zainab Akbar says:

        5 stars
        This recipe looks amazing! I wanted to ask, can I substitute dates with date syrup? Will the result be the same? And should I add baking soda if I use date syrup?

        1. Maureen Abood says:

          Hi Zainab, and thank you for your note! Interesting question. I don’t think the results would be the same. The dates provide not only flavor, but structure to the cake as a paste. The syrup would not offer the same.

  2. Gino says:

    I would like to make this cake in a square pan to allow me to cut smaller squares to hand out for tasting at a festival. Will an 8×8 pan work or should I adjust the proportions in the recipe?

    1. Maureen Abood says:

      Hi Gino, yes, an 8-inch square pan will work just fine with the recipe!

    2. Martha Garcia-Rosario says:

      5 stars
      I too made it in a square pan because I couldn’t find a round disposal pan. It turned out great and I’m so glad I didn’t find that round pan because as you suggested cutting in to squares good for portions.

      1. Maureen Abood says:

        Excellent Martha, thank you!

  3. Claudette says:

    I am about to make the cake but realized I should have left the dates in chunks. I whizzed mine in a food processor. Will the cake bake ok without chunks of dates?

    1. Maureen Abood says:

      It should be just fine with your pureed dates Claudette! Delicious!

  4. Elaine says:

    I think you should sell the cake for anyone to purchase off your website…

    1. Maureen Abood says:

      Haha! Now that’s an idea! Thankk you Elaine!

    2. Ruby B says:

      5 stars
      I followed the recipe to a T (almost, I think I doubled the orange blossom water in the caramel sauce) and it was incredible! I used a glass 8-inch baking dish and cooked perfectly.

      My whole family, especially my mom, loved it! She asked me to make it again for her birthday ๐Ÿ™‚

      1. Maureen Abood says:

        Ruby I love knowing this was so wonderful it’s going to be a birthday cake for your mother!! And great info that a glass dish worked just fine. Thank you!

  5. Jen says:

    Hi Maureen – looks delicious! Could I use a springform pan instead of a cake pan?

    1. Maureen Abood says:

      Yes Jen, the springform pan will work well here!

  6. Layla says:

    5 stars
    just made this. added some cinnamon when cooking the dates down + the zest of one orange to the batter alongside eggs + some zest to the sauce โ€” soooooo yummy. actually cannot stop eating. will be making again!

    1. Maureen Abood says:

      Ohhh cinnamon and orange zest in the mix sound divine! Thank you!

  7. Angela says:

    5 stars
    This cake is amazing! It was just what I was looking for, and Iโ€™ve made it three times this Ramadhan. It never lasts for long in my house. Thank you!

    1. Maureen Abood says:

      SUCH a delicious cake isn’t it!! A real treat. Thank you Angela!

  8. Janis says:

    Maureen, my cake came out of the oven a bit dark, and smelled a bit burnt. I haven’t tasted it yet, though, as it’s still cooling. Checked it at 30′, then removed at 35′ (I was looking for the “bounce back”). Anyway…returned to your website and see that your cake pan is different…mine is dark… ๐Ÿ™
    I suspect I should have adjusted the temperature/time with the dark pan. Can you recommend an adjustment for that?
    On another note, the caramel sauce is to die for! Oh my goodness, I need to make another batch of that just because. I was out of Orange Blossom Water, and sent my husband to the store for some, and he returned with Rose water, lol. Oh well, I just added some vanilla and rolled with that.
    I’ll follow up with how it tastes tomorrow. Also, we are making the fig jam baked brie in pastry tomorrow for our appetizer!
    Happy New Year!

    1. janis says:

      Hi Maureen, update on tasting the cake (we couldn’t wait ’til today!), it was moist and delicious as described! It was, however, slightly dark/burned tasting (and a tad dry) on the outer edges, presumably from my dark pan. If you will, please provide a tip on temperature and timing for using a dark, nonstick pan (mine is Chicago brand). Otherwise, I’ll need to purchase a different pan. Thanks so much! ๐Ÿ™‚

      1. Maureen Abood says:

        Janis thanks so much for your comments and your question about the dark pan! That’s important info that I will include once I test it, but for now bake at 325ยฐF for about 40 minutes rather than as directed for a standard metal pan.

        1. Janis says:

          Thank you so much! Everyone LOVED it!!

          1. Linda says:

            I didnโ€™t make this cake but a friend of mine did and I was lucky enough to receive a piece! WOW!!!! Hoping to make it for Easter Dinner at a friendโ€™s!!!

          2. Maureen Abood says:

            I really is WOW!, thank you Linda! You’re inspiring me to bake it for Easter too!

    2. Kay says:

      4 stars
      I experienced the same thing, I never thought it was the darker pan but I guess that’s what it was.

  9. Fiona says:

    This cake sounds lovely Maureen!
    It reminds me of our Scottish Sticky Toffee Pudding , which is also made with dates. Lovely served with vanilla ice cream.

    1. Maureen Abood says:

      Your Scottish Sticky Toffee Pudding sounds sooo good Fiona! With vanilla ice cream too.