Name: Walnut and Date Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup chopped dates (preferably Medjool or Deglet Noor); 3/4 cup hot water; 1 tsp baking soda; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 2 large eggs; 1 tsp vanilla extract; 1 1/4 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp ground cinnamon; 1/4 tsp salt; 1/2 cup chopped walnuts (plus extra for topping)

Walnut and Date Cake is a beautifully moist and naturally sweetened dessert that’s loaded with rich, nutty flavor and soft bites of caramel-like dates. This simple yet elegant cake is perfect with a cup of coffee or tea, and it works just as well for an afternoon snack as it does for a cozy dessert. The walnuts add the perfect crunch, while the dates keep it tender and satisfying.

Why You’ll Love This Recipe

I love how this cake blends warmth, texture, and depth in every bite. The natural sweetness of the dates means I don’t need a ton of extra sugar, and the walnuts add a hearty contrast that keeps things interesting. It’s easy to make in one bowl, and I don’t need any fancy equipment. Plus, it keeps really well, which makes it great for making ahead or gifting during the holidays.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chopped dates (preferably Medjool or Deglet Noor)
Hot water
Baking soda
Unsalted butter
Brown sugar
Eggs
All-purpose flour
Baking powder
Ground cinnamon
Chopped walnuts
Salt
Vanilla extract

directions

I start by preheating the oven to 350°F (175°C) and greasing a loaf pan or round cake pan.
In a bowl, I pour hot water over the chopped dates and stir in the baking soda. I let this sit for about 10 minutes to soften the dates.
In a separate large bowl, I cream the butter and brown sugar together until light and fluffy.
I beat in the eggs one at a time, then stir in the vanilla extract.
I add the softened date mixture (liquid and all) into the wet ingredients and mix until combined.
I sift in the flour, baking powder, salt, and cinnamon, stirring gently until just incorporated.
I fold in the chopped walnuts, reserving a few for the top if I want a decorative finish.
I pour the batter into the prepared pan and smooth the top.
I bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
I let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Servings and timing

This recipe yields about 8–10 slices, depending on how thick I cut them. Prep takes about 15 minutes, and baking takes 45–50 minutes. Altogether, I can have it ready to serve in just over an hour, and it gets even better the next day.

Variations

Sometimes I add a handful of raisins or chopped dried apricots along with the dates for extra sweetness. For a deeper flavor, I’ve swapped half of the flour with whole wheat flour. I also like to drizzle a light glaze or cream cheese frosting on top if I want to dress it up for a special occasion.

storage/reheating

I store the cake wrapped in foil or in an airtight container at room temperature for up to 4 days. It stays incredibly moist thanks to the dates. If I want to warm it up, I toast a slice lightly or give it a few seconds in the microwave. It also freezes well—just slice and wrap each piece individually for an easy grab-and-go treat.

FAQs

Can I use pre-chopped dates?

Yes, but I prefer whole pitted dates because they’re usually fresher and more flavorful. If using pre-chopped, I make sure they’re not coated in sugar or additives.

What’s the purpose of the baking soda with the dates?

The baking soda helps soften the dates and brings out their natural sweetness. It also helps the cake rise and gives it a lighter texture.

Can I make this cake without nuts?

Yes, I’ve made it without walnuts and it’s still delicious. I sometimes add chocolate chips or shredded coconut instead for variety.

Is this cake very sweet?

It’s gently sweet, thanks mostly to the dates and brown sugar. It’s not overly sugary, which is one of the reasons I enjoy it so much.

Can I make this recipe into muffins?

Absolutely. I just divide the batter into muffin tins and bake for about 18–22 minutes, checking with a toothpick for doneness.

Conclusion

Walnut and Date Cake is one of those timeless recipes that I keep coming back to. It’s simple, flavorful, and perfectly moist with just the right touch of sweetness. Whether I serve it plain or with a dusting of powdered sugar, it always feels comforting and satisfying—just the way a homemade cake should be.