Dutch butter cake recipe, known in the Netherlands as boterkoek, is a traditional sweet that celebrates the pure richness of butter and the comfort of home baking.
This dutch butter cake recipe is created from a passion for discovering new tastes and sharing old favorites in a simple, delightful way.
The purpose of creating this dutch butter cake recipe is to honor its heritage and to bring a touch of Dutch warmth to those who enjoy homemade desserts.
Originating centuries ago in Dutch households, boterkoek was often served during family gatherings and festive moments.
Now, I present the steps to make this dutch butter cake recipe easily, along with serving ideas, useful tips, health benefits, creative twists, storage methods, and helpful answers to common questions.
Why You’ll Love This Recipe
You’ll love this dutch butter cake recipe for its rich, melt-in-your-mouth texture and deep buttery flavor that feels both comforting and indulgent.
It comes together quickly with everyday ingredients and needs no special equipment, making it an easy yet impressive treat. The golden crust and soft center create a wonderful contrast that everyone enjoys.
This dutch butter cake recipe carries the charm of old-fashioned Dutch baking and fills the home with warmth. It’s a lovely choice for sharing at coffee time, gifting, or simply enjoying a sweet moment of comfort at home.
How To Prepare Dutch Butter Cake Recipe?
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: About 50 minutes
Course: Dessert / Snack
Difficulty: Easy
Cuisine: Dutch
Yield: 10 servings
Kitchen Utensils
- Mixing bowl
- Electric mixer or wooden spoon
- Measuring cups and spoons
- 9-inch round baking pan (or square pan)
- Pastry brush
- Knife (for scoring the top)
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 tablespoon vanilla sugar or 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 cups (250 g) all-purpose flour
- Pinch of salt
- 1 egg (divided most for dough, a little for brushing the top)
Instructions
Step 1 – Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar together until light and creamy. Add the vanilla sugar (or extract) and lemon zest, mixing until smooth.
Step 2 – Add the Egg and Dry Ingredients
Reserve about 1 tablespoon of the beaten egg for brushing later. Add the remaining egg to the butter mixture, then mix in the flour and salt until a soft, thick dough forms.
Step 3 – Press the Dough into the Pan
Lightly butter the baking pan, and then press the dough evenly into the bottom using your hands or the back of a spoon. Smooth out the top.
Step 4 – Brush and Score
Brush the top with the reserved egg. Use a knife to gently score a crisscross (crosshatch) pattern on the surface this gives the traditional look once baked.
Step 5 – Bake and Cool
Bake in a preheated oven at 350°F (175°C) for about 30–35 minutes, or until golden brown around the edges. Let it cool completely in the pan before slicing into wedges or squares.
Notes: For the best texture, don’t over mix the dough once you add the flour it should stay dense and rich. Boterkoek keeps well in an airtight container for several days and can also be frozen.
Nutrition Facts Of Dutch Butter Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 290 |
| Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrates | 33 g |
| Sugar | 17 g |
| Protein | 3 g |
| Sodium | 60 mg |
Why My Recipe Works
My dutch butter cake recipe works because the ratio of butter, sugar, and flour is carefully balanced to achieve a dense yet tender texture that holds together beautifully.
Creaming the butter and sugar traps just enough air to create a lightness that contrasts the richness of the dough. A hint of lemon zest brightens the flavor and prevents the sweetness from feeling heavy.
The egg wash creates a lovely golden surface that adds a gentle crispness to the top. Baking at the right temperature ensures an even color and a soft, melt-in-the-mouth center that remains rich and flavorful.
Health Benefits
Dutch butter cake recipe may be an indulgent treat, yet when enjoyed in moderation, it offers some comforting and practical benefits.
The butter provides natural fats that help in absorbing fat-soluble vitamins and give long-lasting energy. The eggs contribute protein and essential nutrients such as vitamin B12 and choline, supporting brain and muscle health.
A small slice can lift mood and satisfy cravings without the need for processed snacks. Using fresh ingredients and mindful portions turns this traditional sweet into a wholesome homemade dessert that brings balance, warmth, and pleasure to simple moments.
Serving Suggestions
Dutch butter cake recipe can be served in multiple enjoyable ways. Cut into small wedges or squares to accompany coffee, tea, or hot chocolate. It pairs nicely with fresh fruit like berries or sliced apples for a light contrast to the rich cake.
Serving slightly warm enhances the soft texture and aroma, while room temperature highlights the cake’s traditional dense, buttery character.
Slices can also be enjoyed as a simple snack or dessert, offering a comforting and flavorful treat at any time of the day.
Variations
✔ Almond Dutch Butter Cake: Add ½ cup finely ground almonds to the flour for a nutty flavor and slightly denser texture. Sprinkle sliced almonds on top before baking for extra crunch.
✔ Chocolate-Infused Boterkoek: Mix 2–3 tablespoons of cocoa powder into the flour and fold in small chocolate chips. The result is a rich, chocolatey twist on the classic recipe.
✔ Spiced Dutch Butter Cake: Incorporate ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch of cardamom into the dough. This variation brings warmth and aromatic depth.
âś” Citrus-Enhanced Boterkoek: Use a mix of orange and lemon zest for a bright, zesty flavor. A thin glaze of orange juice and powdered sugar after baking intensifies the citrus note.
Expert Tips
1. Use room-temperature butter to ensure it blends smoothly with sugar, creating a creamy base that helps the cake hold its structure.
2. Press the dough evenly in the pan to prevent uneven baking and to achieve a consistent golden crust.
3. Reserve a small amount of beaten egg for brushing the top; this creates a glossy finish that enhances appearance and texture.
4. Score the surface lightly before baking to help the cake maintain shape and to give the traditional crosshatch pattern.
5. Allow the cake to cool completely before slicing, as this helps it firm up and makes clean, neat pieces.
Additions For Make More Delicious Ideas
➤ Caramel Drizzle – Pour a light caramel sauce over the cooled cake to add a sweet, buttery layer of flavor.
➤ Dried Fruits – Mix in chopped dried apricots, cranberries, or raisins for bursts of natural sweetness and texture.
➤ Nut Toppings – Sprinkle toasted pecans, walnuts, or hazelnuts on top before baking for crunch and richness.
➤ Spiced Sugar – Dust the surface with cinnamon sugar or a mix of brown sugar and nutmeg for a warm, fragrant finish.
➤ Coconut Flakes – Fold in shredded coconut or sprinkle on top to give a subtle tropical taste and added texture.
Storage Instructions
Store Dutch butter cake recipe in an airtight container at room temperature for up to five days to maintain its softness and flavor. For longer storage, wrap tightly in plastic wrap or foil and place in the freezer for up to two months.
Thaw frozen slices at room temperature before serving. Avoid refrigerating, as this can dry out the cake and make it lose its tender texture.
Keeping the dutch butter cake recipe in a cool, dry place away from direct sunlight preserves its buttery aroma and prevents the top from becoming sticky or dull.
FAQs For The Dutch Butter Cake Recipe
Can I substitute part of the flour for almond flour?
Yes, but if too much is substituted the texture becomes more crumbly and less dense.
Is baking powder or baking soda needed in this recipe?
No, traditional versions have no leavening agent, which contributes to the dense, rich texture.
Should the cake be served warm or cold?
It can be enjoyed slightly warm or at room temperature; many sources suggest cooling completely for clean slices.
Can I use salted butter instead of unsalted?
Yes, but choose a good quality butter and adjust salt if needed so it doesn’t dominate the flavor.
What happens if I overtake it?
Overtaking will dry out the edges and reduce the soft, slightly chewy center; it should be golden and still moist in the middle.
Conclusion
This Dutch butter cake recipe is always a favorite, and I make it often for my guests, and it always turns out beautifully, earning compliments every time.
The process is easy to follow, ensuring reliable results even for those new to baking. Sharing this recipe allows others to experience the rich, buttery flavor and tender texture that makes boterkoek so special.
I hope you try it soon, and once you do, let me know how delicious it turned out. It brings warmth, sweetness, and simple joy to any table.
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Dutch Butter Cake Recipe
Equipment
- Mixing bowl
- Electric mixer or wooden spoon
- Measuring cups and spoons
- 9-inch round baking pan (or square pan)
- Pastry brush
- Knife (for scoring the top)
Ingredients
- 1 cup 225 g unsalted butter, softened
- 1 cup 200 g granulated sugar
- 1 tablespoon vanilla sugar or 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 cups 250 g all-purpose flour
- Pinch of salt
- 1 egg divided most for dough, a little for brushing the top
Instructions
Step 1 – Cream the Butter and Sugar
- In a large bowl, beat the softened butter and sugar together until light and creamy. Add the vanilla sugar (or extract) and lemon zest, mixing until smooth.
Step 2 – Add the Egg and Dry Ingredients
- Reserve about 1 tablespoon of the beaten egg for brushing later. Add the remaining egg to the butter mixture, then mix in the flour and salt until a soft, thick dough forms.
- Step 3 – Press the Dough into the Pan
- Lightly butter the baking pan, and then press the dough evenly into the bottom using your hands or the back of a spoon. Smooth out the top.
Step 4 – Brush and Score
- Brush the top with the reserved egg. Use a knife to gently score a crisscross (crosshatch) pattern on the surface this gives the traditional look once baked.
Step 5 – Bake and Cool
- Bake in a preheated oven at 350°F (175°C) for about 30–35 minutes, or until golden brown around the edges. Let it cool completely in the pan before slicing into wedges or squares.
Notes
Nutrition Facts Of Dutch Butter Cake Recipe
Calories: 290 | Fat: 17 g | Saturated Fat: 10 g | Carbohydrates: 33 g | Sugar: 17 g | Protein: 3 g | Sodium: 60 mgHi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.