When I was little, my parents would often buy Dutch Butter Cake—Boterkoek, as we call it—to enjoy on Sundays. I’ll admit, I never liked it. Something about the flavor of the store-bought version just didn’t sit right with me. But last weekend, on a rainy day, my oldest son wanted to bake something simple. This traditional Boterkoek recipe uses just a handful of pantry staples, so we decided to give it a try. I thought, why not see if the homemade version of this classic Dutch treat might change my mind? Spoiler alert: it did!
Supplies
- Kitchen scale
- Hand mixer or stand mixer (optional)
- Springform pan or pie dish 9 inches or 24 cm
- Basting brush
- Oven
Ingredients
- 200 grams of butter
- 200 grams of sugar (I used granulated sugar)
- 1 tsp vanilla extract
- 250 grams of all-purpose flour
- 2 eggs
- 2 tsp of milk
- A pinch of salt
How to Bake
To make Dutch Butter Cake, start by preheating your oven to 356°F (180°C). In a mixing bowl, cream together butter, sugar, and vanilla extract until light and fluffy.
Beat in an egg and a pinch of salt, then gradually mix in the all-purpose flour until the dough is smooth and no longer sticky.
Grease a springform pan or pie dish with butter, then spread the dough evenly into the pan. Smooth the surface with a spoon or your hands. For the finishing touch, whisk the remaining egg with a couple of teaspoons of milk and brush it over.
If you’d like, use a fork to create a decorative pattern.
Bake the cake in the preheated oven for about 30 minutes, or until the top turns golden brown. Once baked, let the cake cool completely at room temperature—this takes about four hours and ensures the best texture and flavor. Serve the cake at room temperature, and enjoy its buttery richness with a cup of coffee or tea.
FAQs about Dutch Butter Cake
Can I make Dutch Butter Cake without a springform pan?
Yes, you can! I used a regular baking dish, and it worked just fine. The only downside is that it can be a bit tricky to remove the cake from the dish when serving. With a little patience and a couple of forks, you’ll manage perfectly. The taste of the butter cake will be just as delicious as when you use a springform pan, so don’t let that hold you back!
What type of butter works best for this recipe?
I recommend using unsalted butter, as it lets you control the amount of salt in the recipe and adjust it to your taste. However, if salted butter is what you have on hand, it works perfectly fine too—just skip the added salt in the recipe. Either way, the result will still be a rich and delicious Boterkoek!
How should I store Dutch Butter Cake?
I kept mine in the pie dish for a few days with just a sheet of aluminum foil over the top, and it stayed as delicious as if it had been freshly baked. However, for the best results, I recommend storing your butter cake in an airtight container or a cookie tin. This will keep it moist and fresh for longer—perfect for enjoying throughout the week!
Delicious and Easy Dutch Butter Cake (Boterkoek) Recipe
Learn how to make Dutch Butter Cake (Boterkoek) with this easy, traditional recipe! Perfectly rich, buttery, and ideal for tea-time or dessert. Simple ingredients, step-by-step instructions, and tips for the best results.
Ingredients
- 200 grams of butter
- 200 grams of sugar (I used granulated sugar)
- 1 tsp vanilla extract
- 250 grams of all-purpose flour
- 2 eggs
- 2 tsp of milk
- A pinch of salt
Instructions
- Preheat your oven to 356°F or 180°C.
- Cream together 200 grams of butter, 200 grams of sugar, and 1 tsp of vanilla extract. until light and fluffy.
- Beat in one egg and a pinch of salt, then gradually mix in 250 grams of all-purpose flour until the dough is smooth and no longer sticky
- Grease a springform pan or pie dish with butter, and spread the dough evenly in to the pan.
- Smooth the surface with a spoon or use your hands.
- Whisk one egg with two tsp of milk and brush it over.
- Use a fork to create a decorative pattern.
- Bake the butter cake in the preheated oven for about 30 minutes until the top turns golden brown.
- Once baked, let the butter cake cool until it is at room temperature, this takes about 4 hours.
- Serve the boterkoek with a cup of coffee or tea, enjoy!
