This jujube walnut cake combines the warm, earthy flavor of red dates (jujubes) with a hint of caramel sweetness from brown sugar and a nutty crunch from walnuts. Perfectly soft and moist, this cake is not only delicious but also a nutritious treat.
No need for complex equipment—just a few simple steps, and you’ll have a homemade cake that beats anything store-bought.
I’ve been making this jujube cake recipe for over a decade, and every time it’s in the oven, my kitchen fills with the sweet, earthy aroma of red dates.
It’s become a family favorite, and it’s especially loved as a warm, comforting breakfast.
The best part? Once you’ve got everything prepared, the oven takes care of the rest, making it an easy, hands-off recipe.
Trust me, after trying this homemade version, you’ll never want to buy store-bought again!
This jujube cake is fluffy, fragrant, and perfect for sharing with family or friends.
Why Red Dates?
Red dates, or jujubes, are cherished in Chinese kitchens for their natural sweetness and distinctive fragrance.
Often added to soups and teas, these dates are also popular in baked goods or steamed buns like Brown Sugar Steamed Buns, bringing a unique depth of flavor that’s both nourishing and comforting.
In this cake, they add a gentle sweetness and a hint of caramel, which perfectly complements the warm, nutty undertones of walnuts.
Ingredients
Main Ingredients:
- 8 eggs
- 170g brown sugar
- 100g red dates (jujubes), pitted and chopped
- 100g walnuts, chopped
- 150g corn oil
- 150g whole milk
- 280g cake flour
- 5g baking powder
- 3g baking soda
- 2g salt
Optional Topping:
- nuts or dried fruit (for cake decoration) – as needed
Note: Use only pitted red dates and finely chop them to ensure an even, pleasant texture in each bite.
Instructions
Step 1: Prep the Ingredients
- Measure out 170g of brown sugar and set aside.
- In a medium bowl, whisk together 150g corn oil and 150g whole milk until fully emulsified, creating a smooth mixture.
- Rinse the red dates, remove any pits, and chop them finely. Chop the walnuts into small pieces as well, then add both to the milk-oil mixture and stir to combine.
Step 2: Make the Cake Batter
- Crack all 8 eggs into a large mixing bowl. Add the 170g of brown sugar.
- Using a stand or hand mixer on high speed, beat the eggs and brown sugar until the mixture doubles in volume, lightens in color, and leaves defined trails that hold momentarily when you lift the whisk.
- In a separate bowl, mix the 280g cake flour, 5g baking powder, 3g baking soda, and 2g salt. Sift this mixture into the beaten egg mixture.
- With a rubber spatula, gently fold the dry ingredients into the egg mixture, moving from the bottom of the bowl upward. Avoid stirring in circles to maintain the airiness of the batter.
- Add the milk-oil mixture with chopped red dates and walnuts to the batter, folding gently until the dates and walnuts are evenly distributed.
- Preheat your oven to 150°C (300°F).
- Line a baking pan with parchment paper, then pour in the batter, spreading it evenly with a spatula.
- Gently tap the pan on the counter a few times to release any large air bubbles.
Step 3: Bake the Cake
- Sprinkle extra chopped nuts or dried fruit over the batter if desired.
- Place the pan in the preheated oven and bake for about 40 minutes, adjusting based on your oven. The cake is ready when the top turns golden brown, and a toothpick inserted into the center comes out clean.
Step 4: Cool and Serve
- Remove the cake from the oven and place it on a cooling rack to cool completely.
- Once cooled, carefully lift the cake out of the pan using the parchment paper. Cut the cake into squares or slices to serve.
- Enjoy this moist, fragrant jujube walnut cake as a delicious snack or dessert!
FAQ
Can I use a hand mixer instead of a stand mixer?
Yes, you can! I use a stand mixer for convenience, but a hand mixer works just as well for whipping the eggs and sugar to a light, fluffy consistency.
What size baking pan do you use?
I typically use a 13-inch pan. For smaller pans, adjust the baking time slightly to ensure an even bake.
Is it okay to skip the baking powder and baking soda?
For most of my cake recipes, like the Chinese cup cake, I usually skip baking powder and baking soda since they rely on whipped eggs for their airy texture.
For this recipe, I include both because we’re using whole eggs, which need a little extra lift to achieve the fluffy texture. Without them, the cake will be dense.
Jujube Cake With Walnut Recipe
Ingredients
Main Ingredients:
- 8 eggs
- 170 g brown sugar
- 100 g red dates jujubes, pitted and chopped
- 100 g walnuts chopped
- 150 g corn oil
- 150 g whole milk
- 280 g cake flour
- 5 g baking powder
- 3 g baking soda
- 2 g salt
Optional Topping:
- nuts or dried fruit for cake decoration – as needed
Instructions
Step 1: Prep the Ingredients
- Measure out 170g of brown sugar and set aside.
- In a medium bowl, whisk together 150g corn oil and 150g whole milk until fully emulsified, creating a smooth mixture.
- Rinse the red dates, remove any pits, and chop them finely. Chop the walnuts into small pieces as well, then add both to the milk-oil mixture and stir to combine.
Step 2: Make the Cake Batter
- Crack all 8 eggs into a large mixing bowl. Add the 170g of brown sugar.
- Using a stand or hand mixer on high speed, beat the eggs and brown sugar until the mixture doubles in volume, lightens in color, and leaves defined trails that hold momentarily when you lift the whisk.
- In a separate bowl, mix the 280g cake flour, 5g baking powder, 3g baking soda, and 2g salt. Sift this mixture into the beaten egg mixture.
- With a rubber spatula, gently fold the dry ingredients into the egg mixture, moving from the bottom of the bowl upward. Avoid stirring in circles to maintain the airiness of the batter.
- Add the milk-oil mixture with chopped red dates and walnuts to the batter, folding gently until the dates and walnuts are evenly distributed.
Step 3: Bake the Cake
- Preheat your oven to 150°C (300°F).
- Line a baking pan with parchment paper, then pour in the batter, spreading it evenly with a spatula.
- Gently tap the pan on the counter a few times to release any large air bubbles.
- Sprinkle extra chopped nuts or dried fruit over the batter if desired.
- Place the pan in the preheated oven and bake for about 40 minutes, adjusting based on your oven. The cake is ready when the top turns golden brown, and a toothpick inserted into the center comes out clean.
Step 4: Cool and Serve
- Remove the cake from the oven and place it on a cooling rack to cool completely.
- Once cooled, carefully lift the cake out of the pan using the parchment paper. Cut the cake into squares or slices to serve.
- Enjoy this moist, fragrant jujube walnut cake as a delicious snack or dessert!
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