This Martha Stewart Date Cake is a sticky and tender recipe, which includes Medjool dates and a buttery toffee sauce. It’s the ultimate comfort food recipe, ready in about 1 hour and 15 minutes, and serves 12.
Martha Stewart Date Cake Ingredients
Date Cake:
- 2 cups (9 oz.) pitted Medjool dates (about 15–16 dates), chopped
- 1 1/4 cup (300 ml) boiling milk or water
- 1 teaspoon baking soda
- 1 1/2 cups (180 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, room temperature
- 1/2 cup (100 g) light brown sugar
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
Toffee Sauce:
- 4 tablespoons (57 g) unsalted butter
- 2/3 cup (160 ml) heavy cream
- 1/2 cup (100 g) light brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
How To Make Martha Stewart Date Cake
- Prep oven and pan: Preheat oven to 350°F (177°C). Grease and line a 9-inch springform or 8-inch cake pan with parchment paper.
- Soak dates: Add chopped dates to a bowl. Sprinkle with baking soda and pour boiling milk or water over them. Cover and let soak 10–15 minutes.
- Make date paste: Blend the soaked date mixture into a loose paste using a mixer, blender, or food processor. Set aside.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, cinnamon (if using), and salt. Set aside.
- Cream butter and sugar: In a mixer fitted with a paddle attachment, cream butter and brown sugar for 2–3 minutes until light.
- Add wet ingredients: Mix in the date paste, eggs, and vanilla extract. Beat until fully incorporated.
- Combine with dry ingredients: On low speed, gradually mix in the dry ingredients until just combined.
- Bake the cake: Pour the batter into the prepared pan. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. The top should be golden and springy.
- Cool and make toffee sauce: Cool the cake in the pan for 30 minutes. Meanwhile, in a saucepan, combine butter, cream, and brown sugar. Bring to a boil, stir, and simmer for 2–3 minutes. Remove from heat and stir in vanilla and salt.
- Soak with sauce: While cake is warm, poke holes in the top and pour half the toffee sauce over it. Let soak for 20–30 minutes.
- Serve: Remove from pan and serve with extra toffee sauce and ice cream if desired.
Recipe Tips
- Do I need to puree the dates? Blending creates a smoother cake, but you can leave it slightly chunky for texture.
- Can I make this ahead? Yes, the cake can be made a day in advance and warmed before serving.
- Why poke holes in the cake? This helps the toffee sauce soak into the cake and enhances moisture.
- Can I use water instead of milk? Yes, though milk adds extra richness.
- Can I double the toffee sauce? Absolutely—it’s great for drizzling over each slice.
What To Serve With Date Cake
Sticky date cake pairs beautifully with:
- Vanilla ice cream
- Whipped cream
- Warm toffee sauce
- Chopped toasted pecans or walnuts
- A sprinkle of flaky sea salt
How To Store Date Cake
Room Temperature: Keep covered for up to 2 days.
Refrigerate: Store in an airtight container for up to 5 days. Reheat gently before serving.
Freeze: Wrap cake without sauce and freeze up to 2 months. Thaw, reheat, and add fresh sauce before serving.
Date Cake Nutrition Facts
- Calories: 420
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 95mg
- Sodium: 210mg
- Carbohydrates: 53g
- Sugar: 38g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use other dates besides Medjool?
Yes, Deglet Noor dates work too, but Medjool are preferred for moisture and sweetness.
What if I don’t have a springform pan?
Use a standard 8 or 9-inch cake pan, but line it well for easy removal.
Can I make it nut-free?
Yes, just skip the nut garnish.
Is the cinnamon necessary?
Optional, but it adds a warm depth to the flavor.
How do I reheat slices?
Warm in the microwave for 10–15 seconds and drizzle with sauce.
Try More Recipes:
Martha Stewart Date Cake
Description
A sticky, moist cake made with Medjool dates and finished with warm toffee sauce—perfect for cozy desserts.
Ingredients
Cake:
Toffee Sauce:
Instructions
- Preheat oven to 350°F. Grease and line a 9-inch pan.
- Soak chopped dates with baking soda and boiling milk or water. Let sit 10–15 minutes.
- Blend into a loose paste.
- Whisk flour, baking powder, cinnamon, and salt.
- Cream butter and sugar. Mix in date paste, eggs, and vanilla.
- Add dry ingredients and mix until just combined.
- Pour into pan and bake 30–35 minutes.
- Cool 30 minutes. Make toffee sauce by simmering butter, cream, and sugar; then stir in vanilla and salt.
- Poke holes in cake and pour over half the sauce. Let soak, then serve with more sauce and ice cream.