Preheat oven to 350 degrees. Grease and flour three 8-inch cake pans and line the bottoms with parchment paper. set aside.
Pit and chop the dates and place in a heat-safe bowl. Stir the baking soda into the boiling water and pour over the chopped dates. Stir to loosen and set aside.
Sift together the dry ingredients and set aside.
In the bowl of an electric mixer, cream together the butter and the sugars for about 3 to 5 minutes on medium speed.
Add in the eggs, one at a time, until combined.
Add in the vanilla.
Stop the mixer and scrape down the sides and bottom of the bowl.
With the mixer on low, add in half of the flour mixture.
Carefully stream in most of the water left with the dates.
Add in the remaining flour and mix until just combined and the last streaks of dry ingredients disappear.
Gently stir in the dates and any remaining water.
Distribute the batter between the pans and bake for about 26 to 28 minutes, or until a toothpick inserted in the center comes out clean.
Cool on a wire rack for 10 to 15 minutes before removing the cakes from their pans.