Dutch Butter Cake (Boterkoek)

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Butter cake (Boterkoek) is a traditional Dutch flat cake that contains mostly butter (hence the name…) and flour. The cake is usually made in a special, round, butter cake pan, however, you can also use a spring form or a brownie pan. The cake is made with a dough rather than a batter so I guess you could also call it a pie.

Butter cake is moist with a crispy edge. My favorite part of the butter cake are the crispy edges. A butter cake can only be called butter cake if real butter is involved. This recipe contains a lot of butter so when indulging in this delicious treat, make sure to only take a small piece at a time.

Where’s the almond flavor?

I recently made an interesting discovery. In the Facebook group ‘Dutch Recipes in English‘ I’ve met many people with Dutch heritage and most, if not all of those that I’ve seen in the group mention almond extract as a flavoring their mom used for butter cake. I did a quick search for this recipe on other English sites and see that almond extract is used there as well.  I though it was interesting cause in my recipe as well as all the Dutch recipes I’ve researched, including one of one of the old school pastry master of the Netherlands,  there’s either no flavoring at all or just some vanilla sugar and/or lemon zest. The butter cake is sometimes decorated with sliced almond though. I’m curious to find out now how this subtle difference in one ingredient occurred. That said, I think a little bit of almond extract would work perfectly in this recipe as well. That’s why I’ve added it as a suggestion in the recipe. A special thanks to the members of the group for bringing this to my attention. It’s made my recipe even more complete!

How To Make Dutch Butter Cake (Boterkoek)

Dutch Butter Cake (Boterkoek) Recipe | Dutch butter cake (boterkoek) is a traditional moist, flat cake with crispy edges. Butter cake (boterkoek) is a delicious Dutch treat to indulge in. | https://www.cakieshq.com | Step 01

The make the Dutch butter cake (boterkoek), you’ll need butter, flour, sugar, salt, vanilla sugar, lemon zest and just one egg (that second egg shouldn’t have been in the photo…). The full list of ingredients, including quantities, can be found in the recipe card at the bottom of the page.

 

Dutch Butter Cake (Boterkoek) Recipe | Dutch butter cake (boterkoek) is a traditional moist, flat cake with crispy edges. Butter cake (boterkoek) is a delicious Dutch treat to indulge in. | https://www.cakieshq.com | Step 02

Add sugar, vanilla sugar, salt, lemon zest and butter to a bowl and use a dough hook to mix the sugar with the butter. Mix until the sugar is just incorporated.

 

Dutch Butter Cake (Boterkoek) Recipe | Dutch butter cake (boterkoek) is a traditional moist, flat cake with crispy edges. Butter cake (boterkoek) is a delicious Dutch treat to indulge in. | https://www.cakieshq.com | Step 03

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.

 

Dutch Butter Cake (Boterkoek) Recipe | Dutch butter cake (boterkoek) is a traditional moist, flat cake with crispy edges. Butter cake (boterkoek) is a delicious Dutch treat to indulge in. | https://www.cakieshq.com | Step 04

And add all of the flour.

 

Dutch Butter Cake (Boterkoek) Recipe | Dutch butter cake (boterkoek) is a traditional moist, flat cake with crispy edges. Butter cake (boterkoek) is a delicious Dutch treat to indulge in. | https://www.cakieshq.com | Step 05

Mix until a dough starts to form.

 

Dutch Butter Cake (Boterkoek) Recipe | Dutch butter cake (boterkoek) is a traditional moist, flat cake with crispy edges. Butter cake (boterkoek) is a delicious Dutch treat to indulge in. | https://www.cakieshq.com | Step 06

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.

 

Dutch Butter Cake (Boterkoek) Recipe | Dutch butter cake (boterkoek) is a traditional moist, flat cake with crispy edges. Butter cake (boterkoek) is a delicious Dutch treat to indulge in. | https://www.cakieshq.com | Step 07

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.

 

Dutch Butter Cake (Boterkoek) Recipe | Dutch butter cake (boterkoek) is a traditional moist, flat cake with crispy edges. Butter cake (boterkoek) is a delicious Dutch treat to indulge in. | https://www.cakieshq.com | Step 08

I used my mom’s old, special butter cake pan to make the cake. As you can see it has a handy little slider in it to help loosen the cake from the bottom once it’s done. If you don’t have a butter cake pan, you can use a spring form or brownie pan to make the cake in. Just make sure to grease and line the pan with baking paper before putting the dough in.
I have found similar pans called ‘easy release cake pans‘ on Amazon.

 

Dutch Butter Cake (Boterkoek) Recipe | Dutch butter cake (boterkoek) is a traditional moist, flat cake with crispy edges. Butter cake (boterkoek) is a delicious Dutch treat to indulge in. | https://www.cakieshq.com | Step 09

Press the dough into your cake pan.

 

Dutch Butter Cake (Boterkoek) Recipe | Dutch butter cake (boterkoek) is a traditional moist, flat cake with crispy edges. Butter cake (boterkoek) is a delicious Dutch treat to indulge in. | https://www.cakieshq.com | Step 10

If needed use a piece of baking paper to smooth out the dough more easily.

 

Dutch Butter Cake (Boterkoek) Recipe | Dutch butter cake (boterkoek) is a traditional moist, flat cake with crispy edges. Butter cake (boterkoek) is a delicious Dutch treat to indulge in. | https://www.cakieshq.com | Step 11

Take a fork and run the back of the fork on the dough to create a pattern.

 

Dutch Butter Cake (Boterkoek) Recipe | Dutch butter cake (boterkoek) is a traditional moist, flat cake with crispy edges. Butter cake (boterkoek) is a delicious Dutch treat to indulge in. | https://www.cakieshq.com | Step 12

Use the remaining egg to brush the top of the butter cake. Bake in the oven for 20-25 minutes, till golden.

 

Dutch Butter Cake (Boterkoek) Recipe | Dutch butter cake (boterkoek) is a traditional moist, flat cake with crispy edges. Butter cake (boterkoek) is a delicious Dutch treat to indulge in. | https://www.cakieshq.com | Step 13

The cake will have a lovely golden crust.

 

Dutch Butter Cake (Boterkoek) Recipe | Dutch butter cake (boterkoek) is a traditional moist, flat cake with crispy edges. Butter cake (boterkoek) is a delicious Dutch treat to indulge in. | https://www.cakieshq.com | Step 14

Cut the Dutch butter cake (boterkoek) into small triangle pieces or little cubes and serve. A little piece will go a long way with this cake.

 

Dutch butter cake (boterkoek) is a traditional moist, flat cake with crispy edges. Butter cake (boterkoek) is a delicious Dutch treat to indulge in. #recipe #dutchrecipe

 

Dutch butter cake (boterkoek) is a traditional moist, flat cake with crispy edges. Butter cake (boterkoek) is a delicious Dutch treat to indulge in. #recipe #dutchrecipe

Print
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.
Votes: 15
Rating: 4.53
You:
Rate this recipe!
Cuisine Dutch
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 30 minutes
Servings
pieces
Ingredients
Tools
Cuisine Dutch
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 30 minutes
Servings
pieces
Ingredients
Tools
Dutch butter cake (boterkoek) is a traditional moist, flat cake with crispy edges. Butter cake (boterkoek) is a delicious Dutch treat to indulge in.
Votes: 15
Rating: 4.53
You:
Rate this recipe!
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. 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.

  • 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.

16 comments

  1. Rita B
    17 October 2018

    I add an almond paste center filling. Put a layer of dough, then layer of almond paste mixed with an egg and some sugar, and add top layer of dough.

    1. 18 October 2018

      A filled boterkoek is delicious as well!

  2. sasha
    4 October 2018

    rachel, i am from amsterdam, the cradle of the -originally jewish – boterkoek. your recipe is spot-on and you are very right in your assumption that no almond flavour should be added. there are 3 varieties of boterkoek: the plain one, like you describe, the ‘filled’ one that has a filling of almond paste and the ginger one, that has slices of confectioned ginger in and on it.

    i moved to france and i will also start making my own..

    1. 5 October 2018

      Hi Sasha,
      Thanks for the compliment, I’m from Amsterdam myself as well. I actually forgot about the ginger version, thanks for reminding me, another recipe for me to create! 😀

  3. The Book of Food
    24 September 2018

    I just made it, it’s deadly good !

    1. 25 September 2018

      I’m glad you like it 🙂

  4. Kors van Kreuningen
    14 September 2018

    Do you need to use UNSALTED BUTTER? My mother made boterkoek in Holland and in Canada without the Canadian salted butter.

    1. 15 September 2018

      Hi Kors,
      Yes, I always use unsalted butter, just like your mom, unless stated otherwise.

  5. Ariadne van den Hof
    13 September 2018

    Hi. I never use almond extract in my boterkoek, but people here (in London) tend to think that boterkoek tastes of almonds. No idea why.
    My mum taught me to use a spoon to flatten the boterkoek. Wet the back of a spoon with a bit of cold water and then run over the top of the batter to flatten and straighten it (you may need to wet the spoon more than once).
    Finally, while you say that the recipe mostly contains butter, you put twice as much flour in as butter. I always use a recipe that uses equal parts of butter, sugar (not including the vanillesuiker) and flour.

    1. 14 September 2018

      Thanks for the tip of wetting the spoon to flatten the boterkoek 🙂

  6. ANNA KLIJN RAGER
    11 September 2018

    I AM FROM SITTARD LIMBURG LOVE ALL THE RECIPES

    1. 13 September 2018

      Hi Anna,
      I’m happy to hear you love the recipes 😀

  7. Tammy Manshanden
    20 March 2018

    i add the almond extract and substitute almond flour (ground almonds) for one of the regular flours. Very almondy flavour

    1. 26 March 2018

      Your version sounds delicious as well.

  8. Wilhelmina Schuring Vander Zouwen
    26 January 2018

    Have made this in fact my grandson had made and brought me 1 and told me how easy it was.

    1. Rachel (Cakies)
      29 January 2018

      So nice to hear that you and your grandson enjoyed the recipe 🙂 hopefully I can create some more recipes for you to enjoy.

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