There’s something incredibly comforting about the aroma of spices wafting through the kitchen, especially when cinnamon and cardamom are involved. And when you blend those warm, cozy scents with the natural sweetness of dates and a buttery, tender crumb? You’ve got a cake that’s more than just dessert—it’s an experience. This Moist Persian Date Cake has quickly become one of my favorite go-to bakes when I want something simple yet rich in flavor, not to mention it’s the perfect pairing for an afternoon cup of tea.

I first stumbled upon a version of this cake while having tea with a friend whose grandmother used to make it from memory, without any written recipe. The smell alone was enough to win me over, but the taste? Even better. It had all the elegance of a traditional Persian dessert with none of the fuss. Naturally, I had to recreate it—and after a few tweaks and a whole lot of recipe testing, this version checks all the boxes. It’s moist, subtly spiced, sweet without being too sugary, and incredibly easy to make.

Whether you’re new to Persian flavors or a longtime fan, this cake offers a wonderful introduction to the region’s rich baking traditions. The spices bring warmth, the dates add natural sweetness and moisture, and if you’re a fan of texture like I am, the chopped walnuts add just the right amount of crunch. And that final brush of honey glaze? It’s the cherry on top—or should I say, the drizzle on top.

So let’s get into it. This cake is straightforward, beginner-friendly, and comes together with pantry staples you probably already have. Here’s how to make this aromatic and deeply satisfying Persian Date Cake from scratch.

STEP 1: PREHEAT AND PREPARE YOUR PAN

Before you do anything else, go ahead and preheat your oven to 350°F (180°C). A properly heated oven is key to getting that perfect golden top and soft interior. While the oven is heating up, grease and flour a 9-inch round cake pan. You can also line it with parchment paper if you want to make sure it comes out super clean, but a good butter-and-flour coating usually does the trick.

STEP 2: SOFTEN AND MASH THE DATES

The magic of this cake starts with the dates. You’ll need 200g of pitted and chopped dates—Medjool dates are my personal favorite because they’re extra soft and sweet, but any variety will do. In a small bowl, combine your chopped dates with ½ cup of water and microwave the mixture for 1–2 minutes. The goal here is to soften them up just enough so you can easily mash them into a chunky paste.

Once softened, take a fork and mash away. The dates don’t need to be perfectly smooth—you want some texture—but they should blend easily into the batter later on. This paste is what gives the cake its signature moistness and rich, caramel-like sweetness.

STEP 3: CREAM THE BUTTER AND SUGAR

Next, grab a large mixing bowl and combine 120g of softened unsalted butter with 150g of sugar. Cream them together until the mixture is light and fluffy. This step is essential for creating a light crumb and distributing the sweetness evenly throughout the batter. It should take about 3–5 minutes using a hand mixer on medium speed, or a bit longer if you’re doing it by hand (hey, it counts as a mini workout).

STEP 4: ADD THE EGGS

Once your butter and sugar are creamed, it’s time to add the eggs—two large ones, added one at a time. Make sure to beat well after each addition to help the eggs incorporate smoothly. This gives the batter structure and ensures everything binds together nicely.

STEP 5: MIX THE DRY INGREDIENTS

In a separate bowl, whisk together your dry ingredients:

• 150g all-purpose flour

• 1 tsp baking soda

• 1 tsp ground cinnamon

• ½ tsp ground cardamom

• ¼ tsp salt

This blend of spices is really what sets this cake apart. Cinnamon adds that sweet-spicy warmth we all love, while cardamom brings a floral, citrusy note that’s just… dreamy. It’s bold, but not overpowering, and it elevates the flavor profile beautifully.

STEP 6: COMBINE WET AND DRY INGREDIENTS

Now it’s time to bring everything together. Gradually add the dry mixture to your wet ingredients, mixing slowly to avoid overworking the batter. Once that’s mostly combined, stir in your mashed dates, 120ml of milk, and 1 tsp of vanilla extract. You should end up with a thick, creamy batter that smells incredible already.

STEP 7: FOLD IN THE WALNUTS (OPTIONAL BUT RECOMMENDED)

If you love a little texture in your cakes, this is where the ½ cup of chopped walnuts come in. Just fold them gently into the batter at this point. The nutty crunch contrasts beautifully with the soft, moist crumb of the cake. Totally optional—but in my house, they’re a must.

If you have any allergies or simply don’t love nuts in baked goods, feel free to skip this step. The cake stands on its own just fine without them. You could also swap the walnuts with chopped pecans or even toasted pistachios for a Persian-inspired twist.

STEP 8: BAKE THE CAKE

Now for the fun part—time to bake! Pour the finished batter into your prepared 9-inch round cake pan, spreading it evenly and smoothing out the top with a spatula. Give the pan a gentle tap on the counter to release any air bubbles that might be hiding inside the batter.

Place it in your preheated 350°F (180°C) oven and bake for 30 to 35 minutes. Every oven is different, so I recommend checking the cake around the 30-minute mark. You’ll know it’s ready when a toothpick or skewer inserted into the center comes out clean or with just a few moist crumbs attached.

The top should be golden brown and maybe even slightly cracked—that’s a good sign you’ve nailed the moisture level inside.

STEP 9: BRUSH WITH WARM HONEY GLAZE

While the cake is still hot and fresh out of the oven, warm up 1 tablespoon of honey just slightly—just enough so that it’s easy to brush on. I like to do this in the microwave for about 10–15 seconds, or you can warm it gently on the stovetop.

Using a pastry brush, lightly glaze the top of the cake with the honey. It adds a subtle sweetness and gives the top a beautiful, glossy finish. It’s such a small step, but it makes the cake feel a bit more special—and helps lock in that lovely moisture.

If you’d like to really lean into Persian flavors, you can also stir a drop of rose water into the honey before brushing. It’s delicate but adds a fragrant floral note that complements the cardamom so well.

STEP 10: COOL BEFORE SERVING

Once glazed, let the cake rest in the pan for about 10 minutes. Then, gently transfer it to a wire rack to cool completely. This cooling time allows the crumb to set properly, and it’s totally worth the wait.

Once cool, slice it up and serve with a hot cup of tea (chai is perfect here), coffee, or even a scoop of vanilla ice cream if you’re feeling indulgent.

TIPS FOR THE BEST PERSIAN DATE CAKE

Here are a few helpful tips to make sure your cake turns out amazing every time:

• Use fresh dates: Older or dried-out dates won’t give you the same rich texture and flavor. If yours feel a bit tough, soak them in warm water for 10–15 minutes before chopping.

• Don’t overmix: Once the flour is added, mix just until everything is combined. Overmixing can lead to a dense, tough cake.

• Use room temperature ingredients: This helps everything blend more easily and evenly, especially the butter and eggs.

• Try a bundt pan: If you want a slightly more elegant presentation, you can bake this in a small bundt pan. Just make sure to adjust the bake time slightly and grease the pan well.

• Store it right: This cake stays moist for several days. Store it at room temperature in an airtight container, or refrigerate if you want to extend its life a bit longer.

VARIATIONS TO TRY

One of the reasons I love this cake so much is how adaptable it is. Here are a few simple variations if you’re in the mood to experiment:

• Add citrus zest: A teaspoon of orange or lemon zest adds brightness that balances the richness of the dates and spices.

• Top with sliced almonds: Before baking, sprinkle a few almond slices on top for a bit of crunch and a pretty finish.

• Swap the glaze: Instead of honey, try a dusting of powdered sugar or a simple orange glaze made with juice and powdered sugar.

• Serve with whipped cream: A dollop of lightly sweetened whipped cream or even Greek yogurt on the side takes it to the next level.

FREQUENTLY ASKED QUESTIONS

1. Can I make this cake ahead of time?

Absolutely! In fact, this cake often tastes even better the next day as the flavors deepen. Just be sure to store it in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week.

2. What type of dates work best for this recipe?

Medjool dates are ideal because they’re soft, sweet, and easy to mash. If using a firmer variety, soak them in warm water for 10–15 minutes before using to soften them up.

3. Can I freeze Persian Date Cake?

Yes, it freezes well. Wrap the cooled cake tightly in plastic wrap and then place it in a freezer-safe container or zip-top bag. It can be frozen for up to 2 months. To serve, just thaw it at room temperature.

4. How can I make this cake dairy-free?

You can substitute the butter with a plant-based alternative and use your favorite dairy-free milk. Just be sure the substitutes are unsweetened to avoid altering the flavor balance.

5. What if I don’t have cardamom?

Cardamom adds a unique flavor, but if you don’t have it on hand, you can simply leave it out or substitute with a little extra cinnamon or even a pinch of nutmeg or allspice. The flavor will be different but still delicious.

6. Can I make this in a different pan size?

A 9-inch round pan works best, but you can also use an 8-inch square pan or even make muffins. Just keep an eye on the baking time—smaller pans or muffins will cook faster, so check for doneness early.

7. Is the honey glaze necessary?

It’s optional, but highly recommended. The glaze adds a light sweetness and a beautiful shine to the cake. If you prefer not to use honey, a simple sugar syrup or a light brushing of maple syrup can work as well.

CONCLUSION: A CAKE THAT FEELS LIKE HOME

There’s something undeniably special about a cake that brings both comfort and cultural richness to the table. This Moist Persian Date Cake does just that. It’s spiced just right, tender without being overly sweet, and packed with real, wholesome ingredients that make it feel like more than just a treat—it feels like something made with love.

Whether you serve it at a casual tea gathering, bring it to a holiday table, or just whip it up on a rainy afternoon when you need a little pick-me-up, this cake never disappoints. And the best part? It’s so simple, you don’t need any fancy tools or hard-to-find ingredients—just a bit of mixing, baking, and maybe a little patience as it cools (arguably the hardest part).

If you give this recipe a try, I’d love to hear how it turns out for you. Did you add walnuts? Skip the glaze? Sneak in some orange zest or try a new twist altogether? Drop a comment below and share your version—I always love seeing how others make a recipe their own.

So go ahead, slice yourself a piece, pour a warm cup of tea, and enjoy every bite. You’ve just brought a little piece of Persian flavor into your kitchen, and trust me—it’s one you’ll want to come back to again and again.

Moist Persian Date Cake with Rich Cinnamon and Cardamom Spice

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• Author: Mark's Recipe
• Total Time: 50 minutes

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Description

Persian Date Cake is a beautifully moist and aromatic dessert featuring the natural sweetness of dates, warm spices like cinnamon and cardamom, and an optional crunch from chopped walnuts. Lightly glazed with honey, this cake is ideal with a cup of tea and offers both comfort and cultural richness in every bite.

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Ingredients

Scale 1x2x3x

• 200g dates, pitted and chopped
• 150g sugar
• 120g unsalted butter, softened
• 2 large eggs
• 150g all-purpose flour
• 1 tsp baking soda1 tsp ground cinnamon
• ½ tsp ground cardamom
• ¼ tsp salt
• 120ml milk
• 1 tsp vanilla extract
• ½ cup walnuts, chopped (optional)

• 1 tbsp honey, for glazing

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Instructions

1️⃣ Preheat the oven to 350°F (180°C). Grease and flour a 9-inch round cake pan.

2️⃣ Soften the dates: In a small bowl, combine chopped dates with ½ cup of water. Microwave for 1–2 minutes until softened, then mash into a paste.

3️⃣ Cream butter and sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy.

4️⃣ Add eggs: Beat in the eggs one at a time, mixing well after each addition.

5️⃣ Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, cardamom, and salt.

6️⃣ Combine wet and dry: Gradually add the dry ingredients to the wet mixture. Stir in the mashed dates, milk, and vanilla extract until the batter is smooth.

7️⃣ Add walnuts: Fold in the chopped walnuts if using.

8️⃣ Bake: Pour the batter into the prepared pan and level the top. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.

9️⃣ Glaze: Warm the honey slightly and brush it over the hot cake for a glossy finish.

🔟 Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

• Date Variety: Medjool dates work best for this recipe due to their soft, caramel-like texture and rich sweetness. If using drier dates, soak them a bit longer or simmer gently on the stovetop.
• Spice Level: Adjust the cinnamon and cardamom to taste. You can also add a pinch of nutmeg or clove for deeper spice complexity.
• Texture Tips: If you prefer a smoother cake, skip the walnuts. For more crunch, toast the walnuts lightly before folding them in.

• Prep Time: 15 minutes
• Cook Time: 35 minutes

Nutrition

• Serving Size: 8