There’s something timeless and deeply comforting about a dessert that fills the room with warm spices and memories. This Persian Date Cake is exactly that. 🌹🍰 Infused with cinnamon, cardamom, and the natural sweetness of dates, it’s a cake that feels like a celebration of heritage and flavor.
Soft, aromatic, and elegantly simple, this cake is a treasure from Persian-inspired kitchens. It’s perfect for holidays, iftar tables, Nowruz gatherings, or even your average Wednesday when you want something sweetly grounding.
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Overview of Persian Date Cake Recipe Content
What It Is
A tender spice cake made with softened dates, warm Middle Eastern spices, and a buttery crumb—often served with tea or as a centerpiece dessert during festive occasions.
Why You’ll Love It
- Naturally Sweetened with Dates: Moist and rich without being cloying
- Warming Spices: Cinnamon and cardamom create a cozy, aromatic flavor
- Soft, Buttery Texture: Thanks to butter, milk, and eggs
- Celebration-Worthy: Simple to make but impressive on the table
Taste & Texture
Moist and delicate with soft bits of dates in every bite. The flavor is rich, spiced, and lightly sweet, with a golden-brown exterior and a tender interior.
Ingredients
- 1 ½ cups dates, pitted and chopped
- 1 cup boiling water
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
Tools Needed
- Medium mixing bowls
- Hand or stand mixer
- 9-inch round or square cake pan
- Whisk and spatula
- Saucepan (for softening dates, optional)
Substitutions & Additions
- Make it dairy-free: Swap butter for plant-based margarine and milk for almond milk
- Add nuts: Chopped walnuts or pistachios add great crunch
- Boost the spice: Add a pinch of nutmeg or cloves for extra warmth
- Top it off: Dust with powdered sugar or drizzle with a rose water glaze
How to Make Persian Date Cake
- Prepare Dates: In a bowl, pour boiling water over chopped dates. Stir in baking soda. Let sit for 10 minutes to soften.
- Preheat Oven: Preheat to 350°F (175°C). Grease and flour a 9-inch cake pan.
- Mix Dry Ingredients: In a bowl, whisk together flour, cinnamon, cardamom, and salt.
- Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy.
- Add Eggs & Vanilla: Mix in eggs one at a time, then add vanilla extract.
- Combine Wet & Dry: Add flour mixture alternately with milk, beginning and ending with flour.
- Fold in Dates: Gently fold in the softened date mixture.
- Bake: Pour into prepared pan. Bake for 40–45 minutes, or until a toothpick comes out clean.
- Cool: Let cool in the pan for 10 minutes, then transfer to a rack. Serve warm or at room temp.
What to Serve With Persian Date Cake
- A cup of Persian tea or rose-scented black tea
- Lightly sweetened whipped cream
- Greek yogurt or crème fraîche
- Crushed pistachios and a rosewater glaze
Tips for Making It Perfect
- Soak the dates properly—this step keeps the cake moist and sweet
- Use fresh spices—cardamom loses potency quickly when ground
- Don’t overmix—combine until just incorporated for the best texture
- Serve warm—the aroma is even more enticing fresh from the oven
Storage Instructions
- Room Temperature: Store covered for up to 2 days
- Refrigerator: Keeps up to 5 days in an airtight container
- Freezer: Wrap slices tightly and freeze for up to 2 months
General Information Persian Date Cake
In Persian culture, dates are more than just fruit—they’re a symbol of hospitality, nourishment, and tradition. This cake draws from those values, turning humble ingredients into a rich dessert that feels special without needing elaborate effort.
Frequently Asked Questions
Can I make it ahead?
Yes! The flavor gets even better the next day.
Can I turn this into cupcakes?
Absolutely—just reduce the baking time to about 20–25 minutes.
Can I use pre-chopped dates?
Yes, but ensure they’re soft and not too dry.
Is it very sweet?
Not overly—just right, with the natural sweetness of dates balanced by spice and butter.
Conclusion
This Persian Date Cake is one of those recipes that feels like a quiet celebration—a blend of spice, tradition, and softness in every bite. Whether you make it for a gathering or just because you need something comforting, this cake is a soulful favorite you’ll want to share.
More spiced and globally-inspired cakes to explore:
- Flourless Orange, Pistachio & Almond Cake
- Date & Walnut Cookies
- Lemon Cream Cheese Bread
- Almond Flour Scones
Interactive Elements
Did you make this cake? I’d love to see it! Tag me on Pinterest @poulefrecipe with your slice and story.
Nutritional Information
| Nutrient | Per Slice (approx.) |
|---|---|
| Calories | 290 |
| Fat | 12g |
| Carbs | 42g |
| Sugar | 26g |
| Protein | 4g |
| Fiber | 2g |
| Sodium | 160mg |
Persian Date Cake – Fragrant, Spiced & Perfect for Celebrations
- Total Time: 1 hour
- Yield: 10–12 slices 1x
- Diet: Vegetarian
Description
This Persian Date Cake is warm, soft, and spiced with cinnamon and cardamom. Featuring sweet softened dates and a buttery crumb, it’s a fragrant dessert perfect for tea time or festive gatherings.
Ingredients
1 ½ cups dates, pitted and chopped
1 cup boiling water
1 teaspoon baking soda
2 cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup milk
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
Pour boiling water over chopped dates. Stir in baking soda. Let sit 10 minutes to soften.
In a bowl, whisk together flour, cinnamon, cardamom, and salt.
In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
Alternate adding dry ingredients and milk, beginning and ending with dry.
Fold in softened date mixture.
Pour batter into prepared pan and smooth the top.
Bake for 40–45 minutes or until a toothpick comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
Add chopped nuts like walnuts or pistachios for crunch
A rosewater glaze makes it even more fragrant
Best served warm or at room temperature
Can be made 1 day ahead—flavor deepens beautifully
- Prep Time: 15
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: Persian
