Moist Date Cake Recipe
An irresistibly moist date cake recipe baked into a Bundt pan and topped with powdered sugar! So sweet and luscious, there’s no need for icing.
Ingredients
Date Cake
- 1½ cups (8oz) chopped Sunsweet® Pitted Dates
- 1½ cups water
- 1½ tsp baking soda*
- ½ cup butter softened
- ⅓ cup Greek yogurt
- ⅔ cup granulated sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 2½ cups all-purpose flour
- 2 tsp baking powder*
- ½ tsp salt
For Serving
- powdered sugar
Instructions
- Let 1 stick of butter soften at room temperature overnight, or for a few hours.
- Preheat oven to 350°F (180°C).
- In a saucepan, combine chopped dates, water, and baking soda. Bring to a boil over medium heat, then set aside to cool for about 10minutes. In a large bowl, cream together softened butter and sugar with a hand mixer, until fluffy.
- Beat in eggs, 1 at a time, until integrated.
- Add Greek yogurt and vanilla extract and beat to integrate.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Transfer boiled date mixture to a food processor or blender and blend with cinnamon until smooth.
- Gradually add blended date mixture and flour mixture into the creamed butter mixture, alternating. Beat well with a hand mixer as you go, until combined.
- Grease a 12-cup Bundt pan with cooking spray or butter and dust with flour.
- Pour batter into Bundt pan and tap to remove any air bubbles. Bake 1 hour, until a toothpick or skewer comes out clean.
- Allow to cool for 20 minutes before removing from pan.
- Dust with powdered sugar before slicing. Serve and enjoy!
- Cover date cake with plastic wrap or store in an airtight container at room temperature for 3-5 days.
Video
Notes
*Note: Use fresh/new baking soda and baking powder for best results with this recipe.
Nutrition
Serving: 1slice | Calories: 207kcal | Carbohydrates: 33g | Protein: 4g | Fat: 7g | Fiber: 2g | Sugar: 19g