Ina Garten Date Cake Recipe

Ina Garten Date Cake is a classic American dessert that’s incredibly moist. This dark, sticky cake features sweet Medjool dates and a hint of orange zest, all topped with a buttery, warm toffee sauce.

If you do nothing else, make sure you let the chopped dates soak in the boiling water until they’re completely soft. That’s the difference between a cake with tough, chewy bits and one that has a uniform, velvety crumb. I found that if the water isn’t hot enough, the fruit won’t break down properly when you mix the batter later. The first time I tried this, I rushed the soaking step and the texture was all wrong, so give it the full five minutes to work.

The orange zest in the batter isn’t just for a little extra scent. It actually cuts through the heavy sweetness of the dates and the brown sugar, making the whole thing taste brighter. I’ve found that using a microplane to get really fine bits of peel works better than a standard grater because the citrus flavor spreads through every single bite. It’s the kind of cake that smells like a holiday kitchen while it’s in the oven, and the toffee sauce makes it feel special enough for a big Sunday dinner.

Ina Garten Date Cake Ingredients

For the Cake

• 3/4 pound (340g) pitted Medjool dates, chopped small
• 1 teaspoon baking soda
• 1 cup (235ml) boiling water
• 1/2 cup (115g) unsalted butter, at room temperature
• 3/4 cup (150g) granulated sugar
• 2 large eggs, at room temperature
• 1 1/4 teaspoons pure vanilla extract
• 1 tablespoon grated orange zest
• 1 1/2 cups (180g) all-purpose flour
• 1 teaspoon kosher salt

For the Toffee Sauce

• 3/4 cup (170g) unsalted butter
• 1 cup (200g) light brown sugar, packed
• 1/2 cup (120ml) heavy cream
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt

How To Make Ina Garten Date Cake

• 1. Prep the oven and pan: Preheat your oven to 175°C (350°F). Grease a 9-inch square baking pan with butter and line the bottom with parchment paper to make sure the cake comes out easily later.
• 2. Soak the dates: Place the chopped dates and baking soda in a heat-proof bowl. Pour the boiling water over them and let them sit for 5 minutes, then stir the mixture with a fork to help the fruit break down into a thick paste.
• 3. Cream the butter and sugar: Beat the room temperature butter and granulated sugar together in a large bowl until the mixture is light and fluffy. Use a stand mixer or a hand mixer on medium speed for about 3 minutes to get enough air into the base.
• 4. Add the wet ingredients: Mix in the eggs one at a time, making sure each one is fully combined before adding the next. Stir in the vanilla extract and the grated orange zest until the batter looks smooth.
• 5. Combine with date mixture: Pour the soaked date mixture, including all the liquid, into the butter and egg base. Mix on low speed until it’s combined, though it might look a bit curdled at this point which is normal.
• 6. Fold in dry ingredients: Sift the flour and salt together, then add them to the bowl. Stir gently by hand until you can’t see any white streaks of flour remaining, but don’t overmix or the cake will be tough.
• 7. Bake the cake: Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 40 to 45 minutes until a toothpick comes out clean from the center.
• 8. Make the toffee sauce: Combine the butter, brown sugar, heavy cream, vanilla, and salt in a medium saucepan over medium heat. Bring the mixture to a boil, then lower the heat and simmer for 1 minute until it thickens slightly.
• 9. Finish with sauce: Poke holes all over the warm cake with a skewer while it’s still in the pan. Pour about half of the warm toffee sauce over the top and let it soak in for 15 minutes before serving.

Recipe Tips

• Check your date quality. Use Medjool dates because they’re naturally softer and sweeter than the smaller Deglet Noor variety. If your dates feel hard even after pits are removed, chop them even smaller so they soften faster in the boiling water.
• Use a light-colored pan. Dark metal pans absorb more heat and can cause the edges of this sugary cake to burn before the middle is set. If you only have a dark pan, check the cake 5 minutes early to make sure it isn’t getting too dark.
• Cool slightly before slicing. While this is great warm, let the cake sit for at least 20 minutes after adding the sauce. This gives the crumb time to set so it doesn’t fall apart when you try to lift a square out of the pan.
• Scale your orange zest. One large orange usually gives you exactly the tablespoon you need. Only grate the orange part of the skin, as the white part underneath is bitter and will ruin the flavor of the batter.
• Keep the sauce warm. If you’re making the sauce ahead of time, it will thicken up as it cools. Give it a quick stir over low heat right before you pour it so it’s fluid enough to sink into the holes you poked.
• Watch the boiling water. Measure the water after it has boiled, not before. If you measure it cold and then boil it, you’ll lose too much moisture to steam, and the dates won’t have enough liquid to form the right consistency.

What To Serve With Date Cake

A big scoop of vanilla bean ice cream is the best thing to put on top of a warm slice. The cold cream starts to melt into the hot toffee sauce and creates a really great texture.

If you want something less sweet, a dollop of unsweetened whipped cream or a spoonful of creme fraiche works well. You could also serve it with a few fresh raspberries on the side to provide a bit of tartness.

How To Store Date Cake

• Fridge: Wrap the cake pan tightly with plastic wrap or move individual slices to an airtight container. It stays fresh for up to 5 days, but keep the extra sauce in a separate jar so the cake doesn’t get soggy.
• Reheat: The oven is the best way to bring this back to life. Put a slice on a baking sheet at 150°C (300°F) for about 10 minutes, then pour a little extra warmed sauce over the top. You can use a microwave for 20 seconds, but the texture might get a bit gummy.
• Freeze: You can freeze the unsauced cake by wrapping it in a double layer of plastic wrap and foil for up to 3 months. Let it thaw at room temperature before warming it up and adding fresh toffee sauce.

Ina Garten Date Cake Nutrition Facts

Per serving (1 of 9):

• Calories: 510 kcal
• Protein: 5g
• Fat: 26g
• Carbohydrates: 68g
• Sugar: 52g
• Sodium: 440mg

FAQs

Why is my Ina Garten Date Cake sinking in the middle?

This usually happens if you open the oven door too early or if your baking soda is old and lost its strength. Make sure the center is fully springy to the touch before you take it out of the heat.

Can I use regular dates instead of Medjool?

Yes, but you’ll need to soak them for an extra 5 minutes because they’re much firmer and less jammy. You might also want to add an extra tablespoon of sugar since regular dates aren’t quite as sweet.

How do I stop the toffee sauce from separating?

Keep the heat on medium and stir constantly until the sugar dissolves into the butter and cream. If it looks oily, whisk in a teaspoon of water and it should come back together.

Can I make this Ina Garten Date Cake a day in advance?

Yes, the flavor actually improves the next day as the sauce sinks deeper into the sponge. Just keep it covered at room temperature and warm the remaining sauce right before you serve it.

What can I use if I don’t have heavy cream for the sauce?

No, you really need the fat content of heavy cream to get the right thickness. Using milk or half-and-half will result in a thin, watery liquid that won’t coat the cake properly.

Try More Recipes:

• Ina Garten Limoncello Fruit Salad
• Ina Garten Mini Frittata
• Ina Garten Cream Cheese Frosting