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Food has a way of connecting us to our dearest memories. For my family, that connection comes through my Grandma’s Famous Date Cake Recipe—affectionately called Grandma’s Picnic Cake, a nostalgic vintage dessert that has been a family favorite for generations. This old-fashioned recipe is rich with sweet dates, warm spices, and nostalgic flavor, making it the kind of dessert that never goes out of style.
It was a staple at summer reunions, potlucks, and family gatherings, and Grandma loved it so much she baked it all year long. After her recent passing, it felt only right to serve this picnic cake at the family dinner following her funeral—a sweet way to honor her memory and share in the comfort of something she loved.
This recipe is a reminder of how often our sweetest memories are tied to the dishes we cherish. It’s the same feeling I had when I shared my Luscious Lemon Bars after my other grandma, Gomma, passed away. Family recipes like these aren’t just desserts—they’re a legacy, passed down one slice at a time.
If you’ve been searching for a vintage date cake recipe, an easy picnic cake dessert, or simply a nostalgic old-fashioned cake to share with your own loved ones, I hope you enjoy this recipe as much as my family does.
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Why You’ll Love Grandma’s Picnic Cake (Date Cake)
- Nutty Goodness – Just like my Derby Day Bars, these bars are topped with a mix of nuts, brown sugar, and chocolate chips for a sweet crunch.
- Family Favorite Old Fashioned Cake recipe – This is a family recipe with nostalgic origins for us. For another family favorite, try these Family Favorite Toffee Bars too.
- Turn this classic date cake into a sourdough discard recipe– This recipe doesn’t include sourdough discard, but I have made it that way! If you want to turn it into a discard recipe, I do have a post on How to Add Sourdough Discard to any Recipe or you can use the conversion below.
Sourdough Discard Tip –To make a sourdough discard version, use a young or fresh discard for less “tang” in this sweet date cake recipe.
- Add 100 g sourdough discard when creaming the butter and sugar.
- Use 310 grams boiling water instead of 360 grams with the dates.
- Reduce the flour to 225 grams.
Important Ingredients
- Pitted Dates: Grandma always used whole, pitted dates that she chopped up into pieces. This is the key ingredient in any vintage date cake recipe. You can use pre-chopped dates, though I’ve found they don’t absorb quite as much water.
- Boiling Water: The boiling water softens the dates, making them melt into the cake and providing great texture.
- Baking Soda: Mixed into the date mixture, it helps soften the dates and enhances their sweetness while preventing any bitterness.
- Toppings: The combination of chocolate chips, chopped nuts, and brown sugar gives the perfect topping for an easy picnic cake dessert. A cruncy texture and sweetness that pairs perfectly with this moist cake.
See the recipe card for full information on ingredients and quantities
Substitutions
- Dates: You can use pre-chopped dates if desired; they won’t soak up quite as much liquid, so you may need to add a few extra Tablespoons of flour.
- Unsalted Butter: The original recipe calls for shortening instead of butter, so substitute that, or salted butter works too.
- Whole Wheat Flour: Substitute a soft wheat flour for the all-purpose flour in this recipe and add an extra 25 grams of flour for a whole wheat version.
- Chocolate Chips: Milk chocolate, semi-sweet, dark chocolate or a combination of them. I think toffee bits would also be delicious.
- Nuts: Substitute the pecans for walnuts or any other favorite nut.
- Sourdough Discard Version: Use a young or fresh discard for less tang. Add 100 grams sourdough discard to the creamed butter/sugar mixture. Use 310 grams boiling water with the dates (instead of 360 grams), and reduce the flour to 225 grams.
- Serving: Serve with a scoop of ice cream for a really decadent dessert, or cool completely and cut into handheld picnic slices.
How to Make Grandma’s Picnic Cake (Date Cake)
Prepare the Dates
Step 1: Chop dates into small pieces. Place in a bowl. Boil the water – I love using an electric kettle for this step!
Step 2: Sprinkle with baking soda and pour the boiling water over the dates. Stir to combine and let the dates and water cool for 10-20 minutes while you prepare the batter.
Note: This recipe calls for whole, pitted dates. You can use pre-chopped dates if you want, they won’t soak up quite as much liquid, so you may need to add a few extra Tablespoons of flour to the batter.
Mix the Batter
Step 3: Combine the flour, salt, and cinnamon together in a mixing bowl. Fluff with a fork and set aside.
Step 4: Cream together butter, sugar, and eggs in a large mixing bowl. Add vanilla extract and mix again. Set aside.
Step 5: Add the dry ingredients to the wet ingredients (butter mixture) and start to combine, then add the cooled date mixture.
Step 6: Mix until all ingredients are incorporated. Don’t over-mix the batter, or you will activate the gluten strands and end up with a tougher cake.
Top & bake
Step 7: Line a 9 by 13 baking pan with parchment paper. Pour the batter into the prepared pan and smooth until evenly dispersed.
Step 8: Top by sprinkling with chopped nuts, brown sugar, and semi-sweet chocolate chips evenly over the surface. Bake for 40 minutes at 350º Fahrenheit. Check with a toothpick to check for doneness. Let the date cake cool before slicing and enjoying.
Using a Cake Pan: This cake is traditionally baked picnic-style in a rectangular pan, then cut into squares for easy serving. If you’d prefer a round cake, simply cut the recipe in half and bake it in an 8- or 9-inch round cake pan.
How to Store Leftovers
Once the picnic cake has cooled completely, slice it into squares. Place in an airtight Tupperware or cover with plastic wrap. Keep at room temperature for up to 3 days, and then freeze for freshness. I like to warm individual slices before eating again. Yum!
Amy’s Recipe Tip
Make sure the date mixture has cooled slightly before adding it to the batter. Let it rest for 10–20 minutes, stirring occasionally to release steam and help it cool. If added while too hot, the mixture can scramble the eggs or melt the butter, resulting in a heavier cake. Aim for the dates to be just warm (not steaming) before mixing—this ensures a light, moist texture.
Frequently Asked Questions
Yes! This cake actually tastes even better the next day, once the flavors have settled. Store it tightly covered at room temperature for up to 3 days. Or bake, cool completely, then cut into squares and freeze in an airtight container for up to 3 months. Thaw at room temperature before serving.
Yes! Use a young/fresh discard for less tang. Add 100 g sourdough discard when creaming the butter and sugar, use 310 g boiling water with the dates (instead of 360 g), and reduce the flour to 225 g.
If you want to long-ferment the batter, I recommend adding 1 teaspoon of double-acting baking powder to the cake batter as well. Cover the batter and keep it in the refrigerator for 24-48 hours before baking. It may need a few extra minutes of bake time if the batter is baked while cold.
Yes, you can blend the soaked dates if you prefer a smoother texture. The traditional version leaves the dates a bit chunky, and they melt into the cake as it bakes so you hardly notice them. Pureeing will give you a more uniform batter, while leaving them as-is adds a little more body and richness. Both ways are delicious—it just depends on your texture preference.
The brown sugar, nuts, and chocolate chips make this cake special, but you can bake the cake without it if you prefer something simpler or add a little extra topping if you love it extra sweet and gooey!
Yes! You can cut all the ingredients in half and bake it in an 8×8-inch pan instead of a 9×13. It works really well and gives you the same delicious results in a smaller batch.
More Picnic Favorites
If you tried Grandma’s Picnic Cake (Date Cake) or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
Grandma’s Date Cake Recipe
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Ingredients
Date Cake Ingredients
- 1 cup chopped, pitted dates, 170 grams
- 1 teaspoon baking soda, 5 grams
- 1 ½ cups boiling water, 360 grams
- 1 cup granulated sugar, 200 grams
- ¾ cup unsalted butter, softened, 170 grams, see recipe notes
- 2 large eggs, 100 grams
- 1 teaspoon vanilla, 4 grams
- 1 ¾ cups all-purpose flour, 250 grams
- ½ teaspoon salt, 3 grams
- 1 teaspoon cinnamon, 3 grams
Date Cake Topping Ingredients
- ½ cup brown sugar, 110 grams
- ½ cup pecans or walnuts, 75 grams
- 1 cup chocolate chips, 170 grams
Instructions
- Preheat the oven to 350°F.
- Chop dates and place in a small bowl. Sprinkle baking soda on top of the dates and pour boiling water over them. Stir to combine and let sit to cool for about 10-20 minutes while you prepare the batter.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Add the vanilla extract and mix again until combined. See recipe notes for adding sourdough discard (if using, add it now and cream together).
- To a small bowl, fluff together flour, salt and cinnamon. Pour the dry mixture on top of the liquid mixture and begin mixing together until barely combined. Add the mostly cooled, soaked date mixture into the bowl and mix to combine. The dates will remain a little chunky, but once baked they melt into the cake and become wonderfully soft.
- Line a 9×13-inch pan with parchment paper. Spread the batter evenly in the prepared pan.
- Sprinkle the top of the cake with brown sugar, nuts, and chocolate chips.
- Bake for 40 minutes, or until a toothpick is inserted in the center comes out clean. Cool completely before cutting into squares or enjoy warm!
Notes
- Add 100 g sourdough discard when creaming the butter and sugar.
- Use 310 grams boiling water instead of 360 grams with the dates.
- Reduce the flour to 225 grams.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This cake/slice is soooo delicious. It is quite difficult to not keep munching.
I made twice the recipe and gave some to my daughter and her family. It was
voted the best deliciousness ever.
Thanks for the review! I’m glad you love the recipe.
Thank you Amy for sharing a part of your family recipe history with us. I have my Nan’s cookery book with all her hand written notes in it. It’s very precious.
I made your Grandma’s recipe and replaced it with Gluten Free flour and half a teaspoon of xanthan gum. It’s absolutely delicious, no one knew it was GF. Thank you again for sharing, it will now be a part of our family traditions ✨
Thanks for your review and feedback. I love to see Grandma’s Date Cake being shared with all of you.
Thank you Amy for sharing a part of your family recipe history with us. I have my Nan’s cookery book with all her hand written notes in and it’s very precious. This recipe worked perfectly and I made it Gluten Free by simply replacing the flour and added half a teaspoon of xanthan gum. Everyone LOVED it, so light and a gorgeous crunchy topping! ✨
So glad it is a much loved recipe! Enjoy!
Hi Amy,
Loved the recipe nd the topping you pour on your cake 😄. I like to make with sourdough starter , without adding soda bicarbonate. Did it work without soda? Can you please advise me how much quantity of starter i have to add.
In the recipe tip there are instructions for adding sourdough discard: To make a sourdough discard version, use a young or fresh discard for less “tang” in this sweet date cake recipe.
Add 100 g sourdough discard when creaming the butter and sugar.
Use 310 grams boiling water instead of 360 grams with the dates.
Reduce the flour to 225 grams.
Hope that helps!
Love this cake! I will say that I had fresher dates on hand living in Southern California and they didn’t absorb as much water as the picture, so I didn’t add in all of the water they were soaking in, otherwise my batter would’ve waaaay too loose.
I’m glad it turned out great! Sounds like a good modification.
This cake is delicious! My husband took his plate and fork after he ate his first piece and put it on top of the covered cake pan, unwashed, I asked why he did that……..because I am having another piece soon!
I’m glad you love this as much as we do! It is definitely worthy of grabbing seconds.
We’ve been enjoying this recipe for years as a family and I’m so glad to be able to share it! It’s generationally a family favorite!