Nigella Date Cake

There’s something about a date cake that just feels like a warm hug from the past — the kind of cake your gran might’ve made when she had visitors coming over, a strong pot of tea brewing, and just enough time to stir something sweet together. That’s exactly how this Nigella Date Cake feels: familiar, tender, and utterly moreish.

I first made it on a chilly December afternoon when I was desperate to use up a bag of half-dried dates lurking in the back of the cupboard (you know the ones — they’ve been there since last Christmas). I wasn’t expecting much, but what came out of the oven? A rich, squidgy, chocolate-dotted, nut-studded beauty. Since then, it’s become my go-to “I want cake but don’t want to leave the house” bake.

You don’t need fancy gear or even a mixer if you don’t feel like dragging it out. Just a bowl, a spoon, and maybe a bit of patience not to slice it too soon. (Spoiler: I always slice it too soon.)

Why You’ll Love It

• Moist and rich, without being too sweet. The soaked dates make it melt-in-your-mouth soft.
• One-bowl magic. Less mess, fewer dishes, more cake.
• Stays lovely for days. Honestly, might be better the day after.
• Customisable to the max. Switch nuts, skip the choc, toss in some orange zest.
• It smells like actual heaven. Think toffee, vanilla, and warm sugar.
• Perfect with tea or coffee. Like, dangerously perfect.

Ingredients

• 1 (8-ounce) package chopped, pitted dates
• 1 ½ cups boiling water
• 1 ½ tsp baking soda
• ¾ cup vegetable shortening (or use butter — I usually do)
• 1 cup granulated sugar
• 2 large eggs, lightly beaten
• 2 tsp pure vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 ½ cups semi-sweet chocolate chips
• ⅓ cup chopped walnuts or pecans
• ¼ cup coarse sparkling sugar (optional, for topping)

How to Make It

Soak the dates and let them sit:

Pour the boiling water over your chopped dates in a heatproof bowl. Stir in the baking soda. It’ll fizz a little — all good. Pop it in the fridge to cool down for about 20 minutes while you get on with everything else.

Cream it old-school:

In a big bowl, beat together the shortening (or butter) and sugar until it looks fluffy-ish. A wooden spoon will do if you don’t want to fuss with the mixer.

Eggs and vanilla, in they go:

Stir in the eggs and vanilla. Don’t panic if it looks a bit split — it’ll come together once the flour goes in.

Mix in the cooled date slop:

Yes, slop — it’s not pretty, but it’s delicious. Add the cooled date mixture to your batter and stir until it’s sort of even.

Add the dry stuff:

Sift in the flour, baking powder, and salt. Stir gently until just combined — no overmixing. We want tender, not tough.

Fold in the bits:

Toss in the chocolate chips and chopped nuts. Give it all one last stir and try not to eat it straight out the bowl (but no judgment if you do).

Bake until golden and slightly cracked:

Pour the batter into a greased and lined 9×13-inch tin. Sprinkle with coarse sugar if you’re feeling fancy. Bake at 350°F (175°C) for 35–40 minutes or until a skewer comes out with just a few crumbs.

Let it cool (if you can wait):

Cool in the tin for 10 minutes, then lift it out and let it cool on a rack. Or dive in while it’s warm and gooey. I won’t tell.

Common Mistakes and How to Dodge Them

Why is it dry?
You probably baked it a tad too long. It’s a delicate one — check at 35 mins and pull it when just set in the middle.

Do I really have to soak the dates?
Yes. Otherwise, they stay weirdly chewy and don’t melt into the batter. I’ve tried skipping this step… it wasn’t great.

It sank in the middle — why?
Could be underbaked or too much baking soda. That said, even a sunken date cake tastes lush.

It’s too sweet!
Next time, swap half the sugar for soft brown sugar — adds depth without the sugar rush.

Storage and Reheating

Room Temp: Keeps in a tin or airtight box for about 3 days.
Fridge: Up to a week, though the texture gets a little firmer.
Freezer: Slice it first, then wrap tightly and freeze for up to 3 months. Defrost overnight.
To warm it up:

• Oven: 250°F for about 10 mins.
• Microwave: 20–30 seconds — don’t overdo it or it’ll go rubbery.

Frequently Asked Questions

Can I make it ahead of time?
Absolutely — it actually gets better a day or two after baking. The flavours settle in.

What can I use instead of shortening?
Butter works perfectly. I often use salted butter and just skip the extra salt in the recipe.

Can I skip the nuts?
Yep. Or swap for seeds, shredded coconut, or just more chocolate (a strong life choice).

Can I bake it in a different pan?
Sure. You can do muffins or a loaf tin, just adjust the baking time — muffins take ~20 mins, loaf ~50.

Nutrition Facts (Per Serving):

• Calories: 309
• Total Fat: 14g
• Carbs: 44g
• Protein: 4g
• Sodium: 147mg
• Sugar: (approx.) 25g

Try More Nigella Recipes:

• Nigella Mincemeat Cake
• Nigella Lemon Curd Cake
• Nigella Chocolate Muffins