Classic Boterkoek: Dutch Butter Cake

Name: Classic Boterkoek: Dutch Butter Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 slices
Cuisine: Dutch
Ingredients: 1 cup unsalted butter (softened); 1 cup granulated sugar; 1 teaspoon vanilla extract; 1 large egg (beaten, divided); 2 cups all-purpose flour (spooned and levelled); 1/2 teaspoon salt

45 min 8 slices Easy

All Recipes

A rich and buttery Dutch treat, Boterkoek is a simple yet delicious cake perfect for any occasion. Enjoy this melt-in-your-mouth classic with a cup of tea or coffee.

Prep

15 min

Cook

30 min

Total

45 min

Servings

Difficulty

Easy

Boterkoek, or Dutch Butter Cake, is a beloved treat from the Netherlands known for its rich, buttery texture and simple ingredients. With a short list of pantry staples, this cake is easy to make yet delivers a decadent flavour that melts in your mouth. This version of Boterkoek focuses on the traditional preparation methods, ensuring you achieve that perfect balance of softness and slight crispiness on the edges. It's ideal for those looking to explore classic Dutch desserts without needing complex techniques or hard-to-find ingredients. Whether you're a seasoned baker or a beginner, Boterkoek is approachable and rewarding, offering a delightful taste of Dutch cuisine right in your kitchen.

Ingredients

Servings

For the Boterkoek

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan or line it with parchment paper.

Pro tip: Ensure the oven is fully preheated for even baking.

Cream butter and sugar

In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

Pro tip: Use room temperature butter for easier mixing.

Add vanilla and egg

Mix in the vanilla extract and half of the beaten egg until well combined. Reserve the other half for glazing.

Pro tip: Beating the egg lightly helps to mix it evenly into the batter.

Incorporate flour and salt

Gradually add the flour and salt to the butter mixture, stirring until a dough forms.

Pro tip: Avoid overmixing to keep the cake tender.

Press dough into pan

Press the dough evenly into the prepared cake pan, smoothing the top with a spatula.

Pro tip: Use damp fingers or a spatula to prevent sticking.

Glaze and score

Brush the top with the reserved beaten egg. Lightly score the surface with a fork in a crisscross pattern.

Pro tip: Scoring gives the cake a traditional appearance.

Bake the cake

Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and the centre is set.

Pro tip: Check with a toothpick; it should come out clean.

Cool and serve

Allow the cake to cool in the pan for 10 minutes, then remove from the pan and let it cool completely on a wire rack before slicing.

Pro tip: Cut with a sharp knife for clean slices.

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Tips & Tricks

Use good quality butter for the best flavour.
Chill the dough if it's too sticky to handle.
Score the top lightly with a fork for a traditional look.

Serving Suggestions

Serve Boterkoek with a hot cup of coffee or tea to enhance its buttery richness. It's also delicious when paired with fresh berries or a dollop of whipped cream for a more indulgent treat. This cake is best enjoyed fresh but can be made ahead and stored in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to a month.

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