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Date Cake with Date Syrup Recipe

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★★★★★

4.5 from 63 reviews

This moist and flavorful Date Cake features medjool dates soaked in hot milk, blended into a luscious batter with eggs, olive oil, and vanilla, then baked to perfection. Topped generously with sweet date syrup, it is a delightful treat perfect for any occasion.

Ingredients

Scale

For the Cake:

  • 2 cups (9 ounces) medjool pitted dates
  • 1 ¼ cup hot milk
  • Cooking spray (for greasing)
  • 1 ¼ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • ⅔ cup olive oil
  • 1 teaspoon vanilla extract

For the Topping:

  • About ¼ cup date syrup

Instructions

  1. Soak Dates: Place the pitted medjool dates in a bowl and cover with the hot milk. Allow the dates to soak for 1 hour to soften thoroughly.
  2. Prepare Baking Pan: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch cake pan with parchment paper and lightly grease the sides with cooking spray to prevent sticking.
  3. Blend Date Mixture: Once dates are softened, transfer them along with the soaking milk to a blender or food processor. Blend for about 15 seconds until smooth. Add eggs, olive oil, and vanilla extract to the blender and pulse for 5-8 seconds until just combined, forming a smooth batter.
  4. Mix Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
  5. Combine Batter and Dry Ingredients: Pour the blended date and egg mixture into the bowl with dry ingredients. Gently fold together until the batter is well combined but do not overmix to keep the texture tender.
  6. Bake the Cake: Pour the batter into the prepared cake pan and smooth the top evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for about 20 minutes. Then, invert the cake onto a wire rack and peel off the parchment paper carefully.
  8. Add Topping and Serve: While the cake is still warm, slowly drizzle the date syrup evenly over the top, gently spreading it with the back of a spoon. Serve the cake warm or let it cool completely before covering and storing at room temperature.

Notes

  • Use medjool dates for their natural sweetness and soft texture.
  • Ensure the milk is hot enough when soaking dates so they soften properly for blending.
  • Do not overblend the batter to avoid a dense cake.
  • The cake can be stored at room temperature, covered, for up to 3 days.
  • For a dairy-free version, substitute the hot milk with almond or oat milk.

Keywords: date cake, medjool dates, moist date cake, date syrup topping, baked date dessert, sweet cake recipe, vegetarian dessert

Find it online: https://zestywithzane.com/date-cake-with-date-syrup-recipe/