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454g pitted Medjool dates (16 ounces; about 3 cups)

2 cups (480ml) water

2 teaspoons baking soda

454g all-purpose flour (16 ounces; 3 ½ cups), plus more for dusting

2 teaspoons baking powder

½ teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume

140g unsalted butter (5 ounces; 10 tablespoons), plus more for greasing, at room temperature

454g granulated sugar (16 ounces; 2 ¼ cups)

5 large eggs, at room temperature

2 teaspoons vanilla extract

454g unsalted butter (1 pound; 4 sticks)

454g dark brown sugar (1 pound; 2 ¼ cups)

½ teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

½ teaspoon vanilla extract

1 cup (240ml) heavy cream

Vanilla ice cream or whipped cream, for serving (optional)

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1. Adjust oven rack to middle position and preheat to 350ºF (175ºC). Grease a 9- by 13-inch baking pan with butter, then dust with all-purpose flour, shaking out excess.

2. In a medium saucepan, combine dates with water. Bring to a boil over high heat. Remove from heat, add baking soda and salt, and let sit until dates have softened and mixture has slightly cooled, stirring occasionally, about 15 minutes.

3. Using an immersion blender, carefully purée date mixture until smooth.

4. In a medium bowl, whisk flour and baking powder to combine; set aside.

5. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and vanilla on medium-high speed until well combined and fluffy, 2 to 3 minutes, pausing to scrape the bowl and beater as needed with a flexible spatula.

6. Reduce speed to low and add eggs one at a time, letting each fully incorporate before adding the next, scraping down as needed.

7. Stop mixer and add flour. Mix on low speed until just combined, about 1 minute. Add dates and their liquid and mix on low speed until fully incorporated, 30 seconds to 1 minute.

8. Using a flexible spatula, scrape batter into prepared pan and bake until cake has risen, darkened slightly, and a skewer inserted comes out clean, about 1 hour.

9. Remove from oven and cool on a wire rack until cake is warm to the touch but no longer hot, about 30 minutes.

10. For the Sauce: About 10 minutes before you plan to serve the cake, in a medium saucepan, melt butter over medium heat. Add sugar, salt, and vanilla extract, whisking until smooth and sugar has dissolved, 4 to 6 minutes. Remove from heat and whisk in heavy cream to incorporate. Pour over cake and serve.

Make-Ahead and Storage

The cake can be wrapped tightly in plastic or stored in an airtight container at room temperature for up to 3 days. The sauce can be refrigerated in an airtight container for up to 5 days and can be reheated in a saucepan on the stove over medium heat or in the microwave until warmed through.

The cake can be wrapped tightly and frozen for up to 1 month. Place wrapped cake in fridge to thaw overnight.