Dutch butter cake (boterkoek) is a traditional moist, flat cake with crispy edges. Butter cake (boterkoek) is a delicious Dutch treat to indulge in.
Dutch Butter Cake (Boterkoek)
Dutch butter cake (boterkoek) is a traditional moist, flat cake with crispy edges. Butter cake (boterkoek) is a delicious Dutch treat to indulge in.
Dutch butter cake (boterkoek) is a traditional moist, flat cake with crispy edges. Butter cake (boterkoek) is a delicious Dutch treat to indulge in.
Dutch Butter Cake (Boterkoek)
Dutch butter cake (boterkoek) is a traditional moist, flat cake with crispy edges. Butter cake (boterkoek) is a delicious Dutch treat to indulge in.
Servings Prep Time
16pieces 10minutes
Cook Time Passive Time
25minutes 30minutes
Servings Prep Time
16pieces 10minutes
Cook Time Passive Time
25minutes 30minutes
Ingredients
Tools
Instructions
  1. Add sugar, vanilla sugar, salt, lemon zest and butter to a bowl and use a dough hook to mix the sugar with the butter. Till the sugar is just incorporated.
  2. When the sugar and butter are incorporated (make sure not to over mix it), lightly whisk the egg and add about 2/3 of the egg to the butter and add all of the flour. Mix until a dough starts to form.
  3. Once the dough is formed, take it out of the bowl and if needed, lightly knead it on a floured work surface. The dough will be very soft, so don’t knead too much, usually 30 seconds to form the dough and check if everything is incorporated is enough.
  4. Take the dough and wrap it in clingfilm. Flatten the dough to help it cool faster. Leave the dough in the fridge for at least 30 minutes.
  5. Preheat the oven to 350°F/175°C. Grease a butter cake pan. If you don’t have a butter cake pan, grease and line a brownie pan or spring form with baking paper.
  6. Press the dough into your cake pan. If needed put a piece of baking paper on top of the dough to smooth out the dough more easily.
  7. Take a fork and run the back of the fork on the dough to create a pattern.  Use the remaining egg to brush the top of the butter cake.
  8. Bake in the oven for 20-25 minutes, till golden.
  9. Leave to cool completely. To serve, cut small triangle pieces or little cubes.
Recipe Notes

Please note that the cup measurements in this recipe are approximate. I have added cups for those that prefer using cups. The recipe is most accurate using weights measurements.

  • Caster sugar is a fine sugar (it’s not powdered/icing sugar), if you don’t have a fine sugar available, you can use granulated sugar
  • If you don’t have vanilla sugar, you can substitute it with 1 teaspoon of vanilla extract.
  • You can make vanilla sugar easily yourself by following the vanilla sugar recipe on the site.
  • You can garnish the butter cake with sliced almonds. Sprinkle the sliced almonds on top of the butter cake before baking.
  • If you would like the butter cake with a stronger almond flavor you substitute the vanilla and lemon with 1 teaspoon of almond extract.
  • You can make this recipe by hand as well. A mixer isn’t necessarily needed, I’ve made this recipe by hand many times.
  • Due to the vast amount of butter that’s in the cake, when the cake comes out of the oven it’ll be soft initially. Once the cake cools down it should firm up due to the butter cooling down again.