The Dreamy Persian Date Cake You’ll Fall in Love With (Persian Date Cake Recipe)

Thank you so much for being here today! Truly — every time you stop by my kitchen space, it feels like sharing a warm cup of tea with an old friend. And today, I’m beyond excited to walk you through a recipe that makes my whole home smell like a spice bazaar in the best possible way: Persian Date Cake.

Soft, warmly spiced, kissed with cinnamon and cardamom, and naturally sweetened with tender dates… this cake is the kind you bake when you want to comfort someone — or yourself. If this is your first time making a Persian dessert, oh you’re in for a treat.

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Overview of Recipe Content

What Is Persian Date Cake?

Persian Date Cake (sometimes called “Cake-e Khorma”) is a tender, aromatic cake filled with softened dates and perfumed with spices traditionally used in Middle Eastern and Persian baking. It’s simple, humble, and deeply cozy — the kind of cake you slice thick and enjoy with hot tea.

It fits beautifully into:

• Afternoon tea gatherings
• Holiday spreads
• Ramadan desserts
• Everyday snacking (my personal favorite)

Why You’ll Love This Cake

• Naturally sweetened from luscious, caramel-like dates
• Warm & fragrant thanks to cinnamon and cardamom
• Moist & tender even days later
• Ridiculously easy — no mixer needed!
• Perfect for gifting or gatherings

What It Tastes Like

Imagine a soft spice cake with the richness of sticky toffee pudding but lighter, fluffier, and beautifully perfumed. Every bite is warm, earthy, sweet, and dreamy.

Health & Nutritional Benefits

Dates are nutrient-dense little gems packed with:

• Dietary fiber
• Potassium
• Natural energy
• Antioxidants

Unlike many desserts, Persian Date Cake keeps sweetness in balance through natural fruit instead of heavy refined sugars.

Ingredients You’ll Need

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• 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 You’ll Need

• Mixing bowls
• Whisk + spatula
• Small saucepan or kettle
• 9-inch cake pan (round or square)
• Parchment paper
• Measuring cups + spoons

Suggested Substitutions

• Butter → Oil: Use ½ cup vegetable or light olive oil for an extra-moist cake.
• Milk → Plant milk: Almond, oat, or soy work beautifully.
• Cardamom: Swap for a pinch of nutmeg if needed (but cardamom is magic here!).
• Dates → Figs: Not traditional, but delicious.

How to Make Persian Date Cake

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Step 1 — Soften the Dates

In a heat-safe bowl, combine chopped dates and boiling water. Add baking soda and stir. The baking soda helps soften the dates, turning them into a luscious paste. Let sit for 10 minutes.

(I swear this step alone smells like a cozy hug!)

Step 2 — Mix the Dry Ingredients

In another bowl, whisk together flour, cinnamon, cardamom, and salt. Let the aromas take over your kitchen — this is honestly my favorite part.

Step 3 — Cream Butter & Sugar

In a separate bowl, cream the softened butter with the sugar until pale and fluffy. Add the eggs one at a time, then the vanilla.

Step 4 — Bring It Together

Stir the softened date mixture into the wet ingredients. It will look rustic — trust the process!

Now fold in the dry ingredients, alternating with the milk, until you get a smooth batter.

Step 5 — Bake the Cake

Pour into a greased and parchment-lined 9-inch cake pan. Bake at 350°F (175°C) for 30–35 minutes, or until a toothpick comes out clean.

Let cool before slicing (I know… the hardest part!).

What to Serve with Persian Date Cake

• Fresh mint tea
• Earl Grey or saffron black tea
• A drizzle of warm honey
• A scoop of vanilla ice cream
• Greek yogurt + honey for a breakfast twist

If you’re serving guests, add crushed pistachios on top for color and crunch.

Tips for Making It Perfect

• Use fresh, soft dates — older ones get too tough.
• Do not skip the baking soda soak — it’s what gives the cake its tender crumb.
• Let ingredients come to room temperature for even mixing.
• Don’t overmix once you add flour — gentle folds make fluffier cake.
• Add chopped walnuts if you want texture (optional but delightful).

Storage Instructions

This cake stores wonderfully!

Room Temperature

Keep in an airtight container for 3–4 days.

Refrigerator

Stays fresh up to one week.

Freezer

Wrap slices individually and freeze up to 2 months.
Thaw at room temp or warm in the microwave for 15 seconds.

General Information

Persian Date Cake is inspired by the warm, spice-driven flavors of Middle Eastern desserts. Dates are deeply rooted in Persian culinary history — symbolizing hospitality, abundance, and celebration. This cake honors that tradition in a simple, accessible way.

Bake it during cool months, for Nowruz, Ramadan, or anytime you want your kitchen to smell like something magical is happening.

Frequently Asked Questions

1. Can I make this cake without eggs?

Yes — replace each egg with ¼ cup unsweetened applesauce.

2. Can I reduce the sugar?

Absolutely! Dates are naturally sweet. You can cut sugar down to ½ cup.

3. Can I turn this cake into muffins?

Yes! Bake at the same temperature, 18–20 minutes.

4. Can I add nuts?

Walnuts, pistachios, or pecans all work beautifully.

5. Can I use whole wheat flour?

Yes — swap up to 50% without affecting texture.

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Conclusion

Persian Date Cake is warm, familiar, exotic, and comforting all at once — the kind of dessert that tells a story. I hope this becomes a regular in your home, whether for celebrations or quiet afternoons with tea.

If you love baking with warm spices, you may also enjoy:

• Pistachio Cake with Rosewater
• Honey Cardamom Cookies

Thank you for baking with me today — truly. Your kitchen is a part of mine now.

Interactive Elements

Tried this recipe?
Leave a comment and rating below — it makes a world of difference!
And if you share on Pinterest, tag me so I can see your beautiful cake:
https://www.pinterest.com/poulefrecipe/

Nutritional Information (Per Slice)

Nutrient	Amount
Calories	~285
Carbohydrates	44g
Sugars	26g
Protein	4g
Fat	10g
Saturated Fat	6g
Fiber	3g
Sodium	180mg

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