This started as a “use up the pantry dates” kind of recipe. But by the time I spooned the warm caramel sauce over the just-baked cake, I knew it wasn’t a placeholder dessert—it was a showstopper.
There’s something timeless about it. The sweetness of the dates, the soft crumb, that glossy, buttery sauce… and yet, it’s humble. A cake you make on a cold night, with whipped cream, maybe even in your pajamas.
Why I’d Make It Again
Sticky date cakes usually lean heavy. Ina lightens things without losing the soul of it. The chopped dates are simmered until jammy, and the batter stays soft thanks to just the right balance of butter and eggs.
And the sauce? Buttery, caramelly, and not too thick—more of a warm pour than a sticky blanket.
My Ingredient Notes
- Pitted dates (1 lb) – The base of it all. I used Medjool. If they’re dry, soak them in hot water first.
- Baking soda (2 tsp) – Helps break down the dates when added to the hot water—don’t skip it.
- Butter (8 oz + ½ lb for sauce) – This cake is rich, but balanced. I use unsalted and add salt myself.
- Granulated sugar (¾ cup) – Sweetens the batter gently without overwhelming the dates.
- Eggs (4 large) – Make sure they’re room temp for the best emulsion.
- Vanilla extract (1 tsp in cake, 1 tsp in sauce) – Don’t underestimate this. I once skipped it. Won’t do that again.
- Flour (2½ cups) – All-purpose. Don’t overmix once it goes in.
- Salt (1 tsp) – Balances sweetness in both batter and sauce.
- Baking powder (3¼ tbsp) – That’s not a typo. It helps lift what could otherwise be dense.
- Brown sugar (1 cup) – For the sauce. I use light brown to keep it mellow.
- Heavy cream (½ cup) – Brings body to the caramel sauce.
- Vanilla ice cream or whipped cream – Optional, but highly recommended.
What I Changed (Safely)
- Pan choice: Works just as well in a 9×13 as it does in muffin tins or a round pan—just adjust baking time.
- Chopped walnuts: I added ½ cup once. Gave it a bit of texture without interfering with the softness.
- Spiced version: A pinch of cinnamon and clove adds warmth but steers it away from classic. Good for winter.
Fixes That Mattered
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Cake stuck to pan | Not greased enough | Use softened butter + flour, or baking spray with flour |
| Gummy center | Date mixture was too hot | Let it cool slightly before mixing |
| Sauce soaked unevenly | Didn’t poke enough holes | Use a toothpick—don’t be shy |
How to Make Ina Garten’s Date Cake
- Preheat oven to 350°F. Grease and flour your chosen pan(s).
- Simmer dates with 3½ cups water for 1 minute. Remove from heat and stir in baking soda. Let foam and cool slightly.
- Cream butter and sugar until fluffy. Add eggs one at a time. Stir in vanilla.
- Mix dry ingredients in a separate bowl: flour, salt, baking powder.
- Add dry to wet, mixing just until combined.
- Add warm date mixture in two batches, scraping the bowl. Batter will look loose—don’t worry.
- Pour into pan and bake:
- 9-inch pan: 30–40 minutes
- Muffin tins: about 20 minutes
- Make sauce: Combine butter, brown sugar, cream, and vanilla in saucepan. Simmer 1–2 minutes until smooth.
- Poke holes in the warm cake. Spoon sauce over and let it soak for 10 minutes.
- Invert and serve, sticky side up, with ice cream or whipped cream.
Tips I Always Use
- I chop the dates with a lightly oiled knife—it’s faster and less sticky.
- Don’t skip the soda-in-hot-water step. It softens the dates and creates a lush base.
- I let the sauce cool just slightly before pouring—it coats better that way.
How I Store It
- Room Temp: Covered, up to 3 days (still moist on day 3).
- Fridge: Up to 7 days. Reheat gently before serving.
- Freezer: Wrap slices in foil, then seal in a bag. Keeps for 3 months.
Quick Questions, Real Answers
Q: Can I make this ahead?
A: Yes. Bake, soak, and cool completely. Rewarm gently and serve with fresh sauce or cream.
Q: Can I skip the sauce?
A: Technically yes—but then it’s not really the full Ina experience.
Q: What kind of dates work best?
A: Medjool or Deglet Noor. Just make sure they’re soft and sticky, not dry.
Q: Can I make this gluten-free?
A: I’ve had success with King Arthur GF blend—slightly softer, but still holds.
Try More Recipes:
Ina Garten Date Cake
Description
Soft, sticky, and soaked in caramel—this cozy date cake is what I reach for when I want real comfort.
Ingredients
For the Cake:
For the Sauce:
To Serve:
Instructions
- Preheat oven to 350°F. Grease and flour pan(s).
- In saucepan, simmer dates with 3½ cups water for 1 minute. Remove from heat, stir in baking soda. Let cool slightly.
- Cream butter + sugar until light. Add eggs one at a time. Mix in vanilla.
- Combine flour, salt, baking powder. Add to wet ingredients just until mixed.
- Add date mixture in two parts, mixing between.
- Pour into pans. Bake 30–40 mins (cake pan) or ~20 mins (muffin tins).
- For sauce: simmer butter, brown sugar, cream, and vanilla for 1–2 mins.
- Poke holes in warm cakes. Spoon over sauce. Let soak 10 mins.
- Invert and serve warm with ice cream or whipped cream.