Date Cake bars, a dessert that blends the caramel like taste of dates, with a sugary frosting. This classic delight is simple to whip up using a few ingredients. Perfect
Indulge, in it as is or put your spin on it by mixing in some chopped pecans, walnuts or perhaps even some chocolate chips 😋
Visual Instructions
Here are step by step pictures so you can see what the batter and frosting at each stage should look like.
The full printable recipe with amounts and instructions are at the end of this post.
Make the cake batter
Step 1: In a small pot bring the dates and water to just below a simmer (about 2 - 3 minutes - or until small bubbles start to form on the surface)
- Remove from heat and leave to soak for in 15 minutes.
Step 2: Purée (or mash) the dates with the water and transfer the mixture to a large bowl.
- Whisk sugar, oil and egg into the puréed dates until combined.
Step 3: Sift in the dry ingredients (all purpose flour, unsweetened cocoa powder, baking powder, salt and ground cinnamon).
- Mix to form a smooth thick batter.
Step 4: Pour the batter into a lined 8 inch (20cm) square baking pan.
- Bake for 30-35 minutes, until a toothpick or cake skewer inserted in the center of the cake comes out clean. Cool the cake completely before frosting (icing)
Make the Frosting
Step 5: Beat the butter and half of the powdered sugar (icing sugar) until crumbly (about 1 minute on medium speed)
Step 6: Add milk and the remaining half powdered sugar (icing sugar) and beat on medium speed for about 1 minute.
Step 7: Once beaten the frosting will have a thick smooth texture.
- Spread it over the cooled cake and slice into squares to serve.
Storing
Room temperature: For up to 3 days in an airtight container
Refrigerator: For up to 1 week in an airtight container.
Variation
This cake is delicious on its own, but you can add up to ¼ cup of any of the following to the batter. If you choose to add anything, do so after sifting in the dry ingredients.
- Chopped nuts (walnuts, pecans, or almonds)
- Shredded coconut
- Chocolate chips
- Orange zest
- Crystallized ginger
- Raisins or other dried fruits (apricots, cranberries, or figs)
Tips
- Unless you're using dates that are already pitted (seedless), make sure to remove the pits (seeds) before using them in the recipe.
- Sift or whisk the dry ingredients to ensure a lump free batter. If you prefer not to sift, then whisk them separately in another bowl to achieve a smooth consistency.
- The frosting (icing) may seem like it's not enough when you first mix it, but it actually spreads evenly over the entire cake—it's just the right amount.
- To spread the thick frosting (icing) evenly dip a metal spatula in a glass of hot water. Wipe the spatula dry and use it to spread the frosting. The heat from the spatula will help the icing spread smoothly.
Recipe
Date Cake Bars
For the cake
- ¾ cup (170g) chopped pitted dates (see note 1)
- ¾ cup (180 ml) water
- ½ cup (100g) white granulated sugar
- ¼ cup oil (vegetable or canola oil)
- 1 large egg
Dry ingredients
- 1 cup (120g) all purpose flour (plain flour)
- ½ level teaspoon baking powder
- 1 Tablespoon (8g) unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
For the frosting (icing)
- 2 Tablespoons (30g) salted or unsalted butter
- 1 cup (125g) powdered sugar (icing sugar)
- 1 Tablespoon (15ml) milk
To make the cake
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch (20 cm) square pan with parchment paper extending over the sides.
- In a small pot bring the dates and water to just below a simmer (about 2 - 3 minutes - or until small bubbles start to form on the surface)
- Remove from heat and let cool for 15 minutes.
- Purée (or mash) the dates with the water and transfer the mixture to a large bowl.
- Whisk sugar, oil and egg into the puréed dates until combined.
Dry ingredients
- Sift in the all purpose flour, unsweetened cocoa powder, baking powder, salt and ground cinnamon (see notes 2 and 3 )
- Mix to form a smooth thick batter.
- Pour the batter into the lined baking pan
- Bake for 30-35 minutes, until a toothpick or cake skewer inserted in the center of the cake comes out clean.
- Remove the cake from the oven but leave the cake in the pan for 10 minutes. Then transfer the cake to a wire cooling rack to cool completely before frosting.
To make the frosting
- Beat the butter and half of the powdered sugar (icing sugar) until crumbly (about 1 minute on medium speed)
- Add milk and the remaining half powdered sugar (icing sugar) and beat on medium speed for another minute or until it has a thick smooth texture.
- The frosting (icing) may seem like it's not enough when you first mix it, but it actually spreads evenly over the entire cake—it's just the right amount.
- To spread the thick frosting (icing) evenly, dip a metal spatula in a glass of hot water. Wipe the spatula dry and use it to spread the frosting. The heat from the spatula will help the icing spread smoothly.
- Slice into squares to serve.
- Chopped nuts (walnuts, pecans, or almonds)
- Shredded coconut Chocolate chips
- Orange zest
- Crystallized ginger
- Raisins or other dried fruits (apricots, cranberries, or figs)
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