Date & Walnut Cake Recipe – Easy Condensed Milk Baking

Last Updated on 6 months ago by Neha Deshmukh

Date & Walnut Cake Recipe – Easy Condensed Milk Baking

Hey everyone! If you’re anything like me, you’re always on the lookout for a cake recipe that’s both comforting and surprisingly easy. This Date & Walnut Cake, made with sweetened condensed milk, is exactly that. I first stumbled upon a version of this when my grandmother was visiting, and it quickly became a family favorite. It’s wonderfully moist, packed with flavor, and honestly, it feels like a warm hug in every bite. Let’s get baking!

Why You’ll Love This Recipe

This isn’t your average cake. The dates give it a natural sweetness and incredible moisture, while the walnuts add a lovely texture and nutty flavor. Plus, using sweetened condensed milk makes the whole process so much simpler – no need for creaming butter and sugar for ages! It’s a perfect treat for afternoon tea, a cozy weekend dessert, or even a festive celebration.

Ingredients

Here’s what you’ll need to whip up this delicious cake:

• 20 Dates
• ½ cup Water (120ml)
• ¼ cup Walnuts, chopped (30g)
• 14 oz Sweetened Condensed Milk (approx. 400g)
• 1 stick Unsalted Butter (113g)
• 1 ½ tsp Baking Soda (7.5ml)
• 1 tsp Baking Powder (5ml)
• 1 ¼ cups All-purpose Flour (156g)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Dates: Variety & Quality

Medjool dates are my go-to for this recipe because they’re soft and plump, but any soft, pliable date will work. If your dates are a little dry, don’t worry – the warm water soak will bring them back to life!

Walnuts: Toasting for Enhanced Flavor

Toasting the walnuts really elevates the flavor. Just pop them in a dry pan for 5-7 minutes over medium heat, stirring frequently, until fragrant. Let them cool before chopping. Trust me, it’s worth the extra step!

Sweetened Condensed Milk: Brand Recommendations

Any good quality sweetened condensed milk will do. I usually use Nestle, but feel free to experiment with your favorite brand.

Unsalted Butter: Temperature & Substitution

Make sure your butter is melted but not hot. You want it liquid, but not browned. If you only have salted butter, that’s okay – just reduce any added salt in the recipe.

Flour: Types & Gluten Considerations

All-purpose flour works perfectly here. If you’re looking for a slightly lighter texture, you can try using cake flour. We’ll also cover a gluten-free option later on!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s get those dates nice and soft. Place the dates in a bowl and pour over the warm water. Let them soak for about 30 minutes.
2. While the dates are soaking, let’s prep the dry ingredients. Sift together the flour, baking powder, and baking soda in a large bowl. This helps to get rid of any lumps and ensures everything is evenly distributed.
3. Once the dates are softened, drain them (but reserve a little of the soaking water – just in case!). Pop them into a blender or food processor and blend until you have a smooth, thick paste. Add a tablespoon or two of the reserved soaking water if needed to help it along.
4. Now, melt your butter. Add the melted butter to the dry ingredients and mix until just combined. It will look a bit crumbly at first, but that’s okay.
5. Time for the good stuff! Add the date paste and the entire can of sweetened condensed milk to the batter. Mix everything together really well until you have a smooth, uniform mixture.
6. Gently fold in the chopped walnuts. Don’t overmix – we want to keep those walnuts nice and chunky.
7. Grease a baking pan (I usually use an 8-inch square pan) and pour the batter in evenly.
8. Pop it into a preheated oven at 350°F (180°C) and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for about 5 minutes before loosening the edges and transferring it to a cooling rack.

Expert Tips

• Don’t overbake! This cake is best when it’s still slightly moist.
• A little sprinkle of chopped walnuts on top before baking looks beautiful and adds extra crunch.
• For a richer flavor, add a teaspoon of vanilla extract to the batter.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

Vegan Date & Walnut Cake

My friend Sarah, who’s vegan, loves making this with a flax egg (1 tbsp flaxseed meal + 3 tbsp water) and plant-based butter. It works beautifully!

Gluten-Free Date & Walnut Cake

Simply substitute the all-purpose flour with a gluten-free all-purpose blend. I recommend one that contains xanthan gum for best results.

Spice Level Adjustment (Cardamom, Cinnamon)

A teaspoon of cardamom or cinnamon adds a lovely warmth to this cake. My family loves it with a dash of cardamom, especially during the holidays.

Festival Adaptations (Christmas, Diwali)

During Christmas, I sometimes add a sprinkle of festive sprinkles on top. For Diwali, a dusting of powdered sugar and a few silver leaf decorations make it extra special.

Serving Suggestions

This cake is delicious on its own, but it’s even better with a dollop of whipped cream or a scoop of vanilla ice cream. A cup of chai or coffee is the perfect accompaniment!

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

Let’s answer some common questions:

What type of dates work best in this recipe?

Medjool dates are ideal, but any soft, pliable date will work.

Can I use date syrup instead of whole dates?

You can, but you’ll need to adjust the amount of liquid in the recipe. Start with about ½ cup of date syrup and add more as needed to achieve a similar consistency to the date paste.

Can this cake be made ahead of time?

Yes! You can bake it a day or two in advance and store it in an airtight container.

How do I prevent the cake from sticking to the pan?

Grease the pan thoroughly with butter or cooking spray, and then dust it with flour.

What is the best way to store leftover cake to maintain moisture?

Wrap it tightly in plastic wrap or store it in an airtight container. Adding a slice of bread to the container can also help keep it moist.

Can I freeze this cake?

Absolutely! Wrap it tightly in plastic wrap and then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Enjoy baking (and eating!) this delightful Date & Walnut Cake. I hope it brings as much joy to your kitchen as it does to mine!