Photos don’t do this cake justice. If you love cream cheese and caramel notes, you will love this Date Nut Cake Roll!

Thank you to my grocery partner Kroger DFW for supporting The Rose Table and this recipe! It’s partnerships like this that keep The Rose Table going. 

This is actually an OG Rose Table recipe that somehow has never made it on the blog before. I’ve been baking this for twenty years! You can thank my Hamilton party for its long-awaited appearance here on the blog. Dates were quite popular back in the 18th century so I thought it was finally time to blog this delightful cake.

The date syrup also makes the cake crazy moist, so it holds up well to freezing. Lightly spiced with cinnamon and fresh nutmeg, this is a winning recipe.

It’s no secret that I adore a cake roll. They’re so fun and easy to make and they freeze beautifully. I baked this a week or two before my party, popped it in the freezer, and all I had to do was move it to the fridge the night before and dust it with powdered sugar.

Wondering how to use leftover dates? Make Stuffed Dates, Blueberry Date Salad, or Pistachio Date Candy.

Date Nut Cake Roll

1 cup pitted whole dates, cut into pieces
1 cup water
1/4 cup granulated sugar
1/8 tsp salt
3 eggs
1/2 cup granulated sugar
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp freshly grated nutmeg
3/4 cup chopped walnuts

1. In a small saucepan set over medium-low heat, combine chopped dates, water, 1/4 cup granulated sugar, and salt. Bring to a boil, then lower heat and cook until thick, 4-5 minutes. Remove from heat and cool to room temperature.
2. Preheat oven to 375 degrees Fahrenheit. Grease and flour a 10×15″ jelly roll pan.
3. In a stand mixer, beat eggs on high until thickened, about five minutes. Gradually beat in 1/2 cup sugar, then stir in date mixture.
4. Whisk together flour, baking powder, salt, cinnamon, and nutmeg in a small bowl. Fold flour mixture into beaten eggs. Spread mixture into prepared pan and sprinkle chopped walnuts all over batter.
5. Bake for 12-15 minutes or until the cake springs back when gently touched. Flip out onto a towel sprinkled with powdered sugar. Starting at the narrow end, roll the cake with the towel and set rolled cake on a cooling rack.
6. Cool completely, then unroll, spread with cream cheese filling, and roll back up. Chill thoroughly.

Cream Cheese Filling

6 oz cream cheese, at room temperature
4 Tbsp butter, at room temperature
1/2 tsp vanilla extract
1 cup sifted powdered sugar

1. Beat cream cheese with butter, then mix in vanilla and powdered sugar.