Description
Grandma’s Date Cake is a moist and flavorful dessert that combines sweet, rich dates with warm spices, nuts, and chocolate chips. This classic cake recipe features a tender crumb and a caramelized topping of brown sugar, pecans or walnuts, and melty chocolate chips, making it an irresistible treat for any occasion.
Ingredients
Date Mixture
- 1 cup chopped, pitted dates (170 grams)
- 1 teaspoon baking soda (5 grams)
- 1 ½ cups boiling water (360 grams)
Cake Batter
- 1 cup granulated sugar (200 grams)
- ¾ cup unsalted butter, softened (170 grams)
- 2 large eggs (100 grams)
- 1 teaspoon vanilla extract (4 grams)
- 1 ¾ cups all-purpose flour (250 grams)
- ½ teaspoon salt (3 grams)
- 1 teaspoon cinnamon (3 grams)
Topping
- ½ cup brown sugar (110 grams)
- ½ cup pecans or walnuts (75 grams)
- 1 cup chocolate chips (170 grams)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature while you prepare the batter.
- Prepare Date Mixture: Chop the dates and place them in a small bowl. Sprinkle the baking soda on top, then pour the boiling water over the dates. Stir to combine and let cool for 10-20 minutes. This softens the dates and activates the baking soda for a tender texture.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which contributes to the cake’s airy texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until fully combined. (If using sourdough discard, this is the time to add it and cream with the mixture.)
- Combine Dry Ingredients: In a separate small bowl, fluff together the all-purpose flour, salt, and cinnamon to ensure even distribution.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Then fold in the cooled date mixture, leaving some date chunks intact for added texture.
- Prepare Baking Pan: Line a 9×13-inch baking pan with parchment paper to prevent sticking and make removal easier.
- Spread Batter: Pour the batter into the prepared pan and spread it evenly for uniform baking.
- Add Toppings: Evenly sprinkle the brown sugar, chopped nuts, and chocolate chips over the top of the batter to create a sweet, crunchy, and chocolatey crust.
- Bake: Bake the cake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool completely in the pan before cutting into squares. The cake can also be served warm if preferred.
Notes
- For a richer flavor, use unsalted butter softened at room temperature.
- The date mixture should cool before adding to prevent cooking the eggs or butter.
- You can substitute walnuts for pecans based on preference.
- Adding sourdough discard is optional and can add a subtle tang to the cake.
- Use parchment paper for easier cleanup and removal of the cake from the pan.
- Ensure not to overmix the batter to keep the cake tender.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
