Thank you so much for being here—I’m thrilled to share this Armenian Date and Walnut Sheet Cake, a warm, comforting treat that’s packed with sweet dates, crunchy walnuts, and cozy spices. If you love sheet cakes that bring a hug in every bite, you’re in the right place! And hey, if you’re loving these recipes, don’t forget to subscribe for more deliciousness straight to your inbox. 💌
Overview of Recipe Content
This sheet cake is perfect for brunch, cozy afternoon tea, or even as a sweet treat after dinner. With the wholesome sweetness of dates, the hearty crunch of walnuts, and a cozy hint of cinnamon, it has a soft, moist crumb that melts in your mouth. It’s rustic, slightly nutty, and not too sweet—just right!
Ingredients
- 1 cup chopped pitted dates
- 1 cup boiling water
- 1 tsp baking soda
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1¼ cups all-purpose flour
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 cup chopped walnuts
Tools needed
- 9×13-inch sheet pan (or similar size)
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Measuring cups and spoons
Suggested substitutions/additions
- Use brown sugar instead of granulated for a deeper flavor
- Swap walnuts for pecans or hazelnuts
- Add orange zest for a citrusy twist
How to Make Armenian Date and Walnut Sheet Cake
- Prep the dates
Combine chopped dates, boiling water, and baking soda in a small bowl. Let it sit for 10 minutes—this softens the dates and creates a lovely syrupy mix. - Cream butter and sugar
In a large bowl, beat softened butter and sugar until light and fluffy (about 3 minutes). The kitchen will start smelling sweet and homey! - Add eggs and vanilla
Mix in eggs, one at a time, then stir in vanilla. The batter should look smooth and inviting. - Combine wet and dry
Fold in the date mixture. In a separate bowl, whisk flour, cinnamon, and salt. Gradually add to the wet mixture until just combined. Don’t overmix. - Fold in walnuts
Gently stir in chopped walnuts—each bite will have a delightful crunch. - Bake
Pour batter into a greased 9×13-inch pan. Bake at 350°F (175°C) for 25–30 minutes, until golden brown and a toothpick comes out clean. The aroma is irresistible! - Cool & serve
Allow to cool slightly before slicing. Serve warm or at room temperature—stunning with a dollop of whipped cream or a scoop of ice cream!
What to Serve with Armenian Date and Walnut Sheet Cake
Pair it with:
- A cup of strong coffee or chai tea
- Whipped cream dusted with cinnamon
- Fresh fruit like berries on the side
- A simple drizzle of tahini glaze for an exotic touch
Tips for Making It Perfect
- Always preheat your oven—consistent temperature means even baking.
- Let dates soak for at least 10 minutes so they incorporate smoothly.
- Measure flour properly: spoon and level to avoid a dense cake.
- Use room‑temperature eggs and butter for better mixing.
- Check at 25 minutes—don’t let it overbake or dry out.
Storage Instructions
- Cool completely, then cover and store at room temperature for up to 3 days.
- Refrigerate for up to 5 days—bring to room temp before serving.
- Freeze individual slices wrapped tightly for up to 2 months; thaw in fridge overnight.
General Information
This recipe nods to Armenian baking traditions, where dried fruits and nuts are staples in sweet breads and cakes. It’s perfect for fall and winter gatherings, offering a cozy, homestyle feel in every bite.
Frequently Asked Questions
Q1: Can I make this gluten‑free?
Yes! Substitute an equal amount of gluten‑free 1:1 flour and ensure it contains xanthan gum.
Q2: Can I substitute dates with figs or raisins?
Absolutely—dried figs add a honeyed taste, while raisins offer classic sweetness. Adjust soak time accordingly.
Q3: Is this cake vegan?
Not as written. To make it vegan, use dairy-free butter and flax eggs.
Q4: Can I use chopped pecans instead of walnuts?
Yes! Pecans have a sweeter, milder flavor and work beautifully here.
Q5: How thick should the cake be?
Using a 9×13 pan yields a 1-inch thick cake. For thinner results, use a larger pan or for thicker, a smaller one.
Conclusion
This Armenian Date and Walnut Sheet Cake is one of my all-time cozy favorites—simple, nutty, sweet, and perfect for sharing. For more comforting, date-filled treats, check out these beauties:
- Spiced Date Banana Bread
- Date–Pecan Coffee Cake
- Classic Fig and Walnut Cookies
- Orange Date Nut Muffins
- Honey Walnut Sticky Buns
Thanks for spending time in my kitchen—I’d love to see your creation! Also, please leave a review and share a photo on Pinterest or tag me over at Poulef Recipes!
Interactive Elements
I’d adore hearing your baking journey—drop a comment below or review the recipe. If you make it, share your cake photo on Pinterest or tag me on social media: Poulef Recipes.
Nutritional Information
| Nutrient | Per Serving (1/12 cake) |
|---|---|
| Calories | 260 kcal |
| Carbohydrates | 30 g |
| Protein | 4 g |
| Fat | 14 g |
| Saturated Fat | 7 g |
| Fiber | 2 g |
| Sugar | 18 g |
| Sodium | 120 mg |
Delightful Armenian Date and Walnut Sheet Cake
- Total Time: PT45M
- Yield: 12 servings 1x
Description
A warm and cozy Armenian inspired sheet cake studded with sweet dates and crunchy walnuts, perfect for brunch or afternoon tea.
Ingredients
1 cup chopped pitted dates
1 cup boiling water
1 tsp baking soda
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp ground cinnamon
1/4 tsp salt
1 cup chopped walnuts
Instructions
1. Combine chopped dates, boiling water, and baking soda in a bowl; let sit for 10 minutes.
2. Cream butter and sugar until light and fluffy.
3. Beat in eggs and vanilla until smooth.
4. Fold in date mixture.
5. Whisk flour, cinnamon, and salt; incorporate into batter.
6. Fold in chopped walnuts.
7. Pour into greased 9×13 pan; bake at 350°F (175°C) for 25–30 minutes.
Notes
Let the dates soak at least 10 minutes so your cake stays moist.
Check at 25 minutes to avoid overbaking.
Substitute gluten-free flour or dairy-free alternatives as needed.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Dessert
- Method: Baking
- Cuisine: Armenian
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
