Chinese Date Cake (Zao Gao, 香甜枣糕)

There is something deeply nostalgic about the aroma of a freshly baked Chinese Date Cake (Zao Gao). If you’ve ever walked through the streets of Beijing or Sichuan, you’ve likely smelled that intoxicating, caramel-like scent wafting from small bakeries where people wait in long lines for a warm slice.

I first truly mastered this recipe during my second pregnancy. I had an intense craving for date cake, but I found that most store-bought versions were either cloyingly sweet or swimming in low-quality oil. I spent weeks in my kitchen, adjusting ratios and testing different fats until I found this exact formula. It results in a cake that is incredibly fluffy, rich in natural jujube flavor, and perfectly balanced. Now, I make it regularly as a wholesome snack for my daughter, and it is a “100% success” recipe every single time.

About the Author & Recipe Development

I grew up in the heart of Sichuan, helping my father in our family restaurant where precision and flavor were the two pillars of every dish. After graduating from the Sichuan Higher Institute of Cuisine, I spent over a decade refining traditional recipes for modern home kitchens. This specific Chinese Date Cake has been tested across three different types of ovens and even a traditional steamer to ensure that no matter your kitchen setup, you can achieve a professional result. My goal is to help you skip the bakery lines and create a version that is healthier and more delicious than what you’d find on the street.

Why This Recipe Works

• Natural Sweetness: We rely heavily on the natural sugars of boiled red dates, supplemented by a touch of brown sugar for that deep, molasses-like undertone.
• Clarified Butter Aroma: Using anhydrous butter (or clarified butter) provides a rich, milky fragrance that vegetable oil simply cannot replicate.
• Simplified Method: Unlike many sponge cakes that require complex egg-white whipping, this recipe uses a simplified blending method that is much more forgiving for beginners.
• Adaptability: This recipe works perfectly in a standard Western oven or a traditional Chinese steamer.

What Is Chinese Date Cake (Zao Gao)?

Zao Gao (枣糕) is a traditional Chinese sponge cake made from Chinese Red Dates (Jujubes). Unlike Western dates like Medjool, jujubes have a unique, woody fragrance and a slightly tart skin. This cake represents the Chinese culinary philosophy of using medicinal ingredients (dates are prized in TCM for blood health) to create comforting, everyday treats. While the “street” version is often heavy and oily, this homestyle version prioritizes a light, bouncy texture.

Key Ingredients & Substitutions

Chinese Red Dates (Jujubes)

The soul of the cake. For the best flavor, use Xinjiang Grey Dates (灰枣) or Jun Dates (骏枣). They are meatier and sweeter. If you are in the U.S. or Europe, you can find these at 99 Ranch, H-Mart, or on Amazon.

• Note: If you absolutely cannot find jujubes, you can use Medjool dates, but reduce the added white sugar by 30% as they are significantly sweeter.

Clarified Butter (Anhydrous Butter)

This is butter that has been simmered to remove water. It has a higher smoke point and a more concentrated flavor.

• Substitution: You can substitute this with an equal amount of Corn Oil or Sunflower Oil for a lighter, neutral taste, but you will miss that signature buttery aroma.

Cake Flour (Low-Gluten Flour)

Crucial for a tender crumb.

• Substitution: If you only have All-Purpose flour, replace 2 tablespoons of flour with 2 tablespoons of Cornstarch for every cup of flour to lower the gluten content.

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Ingredients

For the Date Puree

• 6 oz (170g) Dried Red Dates (pitted weight)
• 3.5 oz (80g) White Sugar
• 0.7 oz (20g) Brown Sugar (provides the deep color)
• Water (enough to just cover dates in the pot)

The Batter

• 4 Large Eggs (room temperature)
• 6.3 oz (180g) Cake Flour (sifted)
• 1.5 tsp (7g) Aluminum-Free Baking Powder
• 0.8 tsp (4g) Baking Soda
• 2.5 oz (70g) Clarified Butter (melted) or neutral oil
• 1 tbsp White Sesame Seeds (for garnish)

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Recipe Notes Before You Start

• Whip it Right: We aren’t looking for a stiff peak, but we do want the eggs to be integrated with large bubbles.
• Sifting is Mandatory: To avoid lumps in the dense date puree, you must sift your dry ingredients together.
• Equipment: I recommend a standard 9×5 inch Loaf Pan or a round 8-inch cake tin.

Mise en Place / Prep

• Soak the Dates: Place your dried dates in a bowl of warm water for 2 hours. This rehydrates the flesh and makes them easier to blend into a smooth paste.

• Pit and Chop: After soaking, remove the pits. I find using a pair of kitchen shears is faster than a knife. Roughly chop the dates into halves.

• Prepare the Pan: Line your mold with parchment paper or brush thoroughly with oil to prevent sticking.

How to Make Chinese Date Cake (Step-by-Step)

1. Simmer the Dates

Add the chopped dates to a pot and add water. Note: Do not add too much water; the water level should be just below the top surface of the dates once they are settled. Bring to a vigorous boil over high heat, then reduce to medium-low. Simmer until a chopstick can easily pierce through the date flesh. Keep any remaining concentrated date water in the pot.

2. Blend the Base

Add the white sugar and brown sugar to the hot dates. Pour everything (dates + remaining liquid) into a blender or use an immersion blender. Pulse until it forms a smooth, thick puree.

3. Incorporate Eggs

Add the eggs to the date puree one by one. Use a whisk or electric mixer to beat until the mixture is full of large bubbles. Scientific Tip: You do not need to “beat to peaks” here; the baking powder and soda will provide the lift.

4. Sift and Fold

Sift the cake flour, baking powder, and baking soda together. Add this to the egg-date mixture in three separate batches. Mix quickly and gently until just combined.

💡 Chef’s Note: Do not overmix! Stirring too slowly or too long will develop gluten, making your cake tough and bready rather than fluffy.

5. Add the Fat

Pour in the melted clarified butter (or neutral oil). Again, mix quickly until the batter is glossy and smooth. If you are feeling extra indulgent, this is the time to fold in some crushed walnuts—much like the texture in my Pork and Onion Guokui, the crunch of nuts pairs beautifully with the chewy cake.

6. The “Vibration” Step

Pour the batter into your mold. Smooth the surface with a spatula. Lift the mold about 2 inches off the counter and drop it firmly 2–3 times. This “vibrates” the large air bubbles out, ensuring a uniform crumb. Sprinkle white sesame seeds evenly over the top.

7. Baking or Steaming

• Oven Method: Preheat your oven to 340°F (170°C). Bake for 30 minutes.
• Steamer Method: If you don’t have an oven, place the batter in a ceramic bowl and steam on high heat for 2 hours.
• Safety Tip: Ensure the cake reaches an internal temperature of 200°F (93°C) to ensure the eggs are fully cooked and the structure is set.

8. Testing for Doneness

Insert a wooden skewer or toothpick into the center. If it comes out clean with no wet batter, it’s done. Additionally, the surface should feel springy and elastic when lightly tapped with your finger.

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FAQ / Troubleshooting

• Why did my cake sink in the middle? This usually happens if the oven door was opened too early or if the baking soda was expired. Ensure your leavening agents are fresh.
• Why is my cake dry? You likely used too much flour or cooked it too long. Using a kitchen scale for the 6.3 oz (180g) of flour is much more accurate than using measuring cups.
• Can I use a different oil? Yes, but avoid olive oil or peanut oil as their strong flavors will clash with the delicate date aroma.
• Why does the cake crumble when I cut it? You are likely cutting it while it’s still piping hot. Wait at least 5-10 minutes for the structure to set before slicing.

Tips for Success

• Temperature Matters: Use room temperature eggs so they emulsify better with the date puree.
• Don’t Toss the Date Water: That water is “liquid gold” packed with flavor. Ensure you blend it into the paste.
• Texture Boost: For a more complex flavor, try adding raisins or even a sprinkle of Flaky Scallion Pancakes style toasted sesame seeds on top.

How to Store & Reheat

• Storage: Since this cake has no preservatives, it is highly prone to mold if left in a humid environment. Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
• Freezing: Slice the cake and wrap individual pieces in plastic wrap. Freeze for up to 1 month.
• Reheating: Microwave for 15-20 seconds or steam for 3 minutes to restore that “just-baked” fluffiness.

Serving Suggestions

This cake is traditionally served warm with a cup of hot Oolong tea or a tall glass of cold milk. If you are hosting a Chinese-themed brunch, it pairs excellently with Tomato and Egg Stir-fry for a balanced savory-sweet start to your day.

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Authoritative References

• USDA FoodData Central: Nutritional profile of Jujubes (Ziziphus jujuba). Link
• World Health Organization (WHO): Guidelines on reducing hidden sugars in baked goods. Link
• Serious Eats: The science of leavening agents in sponge cakes. Link

Our Systematic Test Kitchen Notes

During our tests, we found that the altitude of your kitchen can affect the rise. If you are at a high altitude, reduce the baking powder by 25% to prevent the cake from rising too quickly and then collapsing. We also tested the “No-Sugar” version by doubling the dates; while tasty, the cake becomes significantly denser.

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Nutrition Information (Estimate)

• Serves: 8 portions
• Prep time: 15 mins (excluding soaking)
• Cook time: 30 mins
• Total time: 45 mins

Per Serving:

• Calories: 245 kcal
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 95mg
• Sodium: 180mg
• Total Carbohydrates: 36g
• Dietary Fiber: 2g
• Sugars: 22g
• Protein: 5g

Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional items are not included. Actual values vary. Allergen Alert: Contains Gluten, Eggs, and Dairy.