Dutch Butter Cake

Absolutely! 😊 Dutch Butter Cake, known as Boterkoek, is a classic Dutch treat—rich, dense, buttery, and not too sweet. It’s more like a soft cookie-bar than a regular cake.

🇳🇱 Dutch Butter Cake (Boterkoek) Recipe

Ingredients (8–10 pieces)

• 1 cup (225 g) unsalted butter, very soft

• 3/4 cup (150 g) granulated sugar

• 1 large egg

• 2 cups (250 g) all-purpose flour

• 1/2 tsp salt

• Optional: 1 tsp vanilla extract or lemon zest

• Optional topping: sliced almonds

Instructions

1. Preheat oven

   • Set oven to 350°F / 175°C.

   • Line an 8-inch (20 cm) square or round pan with parchment paper.

2. Mix butter & sugar

   • Cream butter and sugar until smooth and fluffy.

   • Mix in half of the beaten egg (save the rest for brushing).

   • Add vanilla or lemon zest if using.

3. Add dry ingredients

   • Stir in flour and salt.

   • Dough will be thick and sticky—that’s correct.

4. Spread in pan

   • Press dough evenly into the pan (use damp fingers or a spatula).

   • Brush the top with remaining egg.

   • Score a crisscross pattern lightly with a fork.

   • Sprinkle almonds on top if desired.

5. Bake

   • Bake for 25–30 minutes until the top is lightly golden.

   • Center should stay soft and buttery, not dry.

6. Cool

   • Let cool completely before slicing—this helps it set.

Serving Tips

• Best served slightly cool or room temperature

• Perfect with coffee, tea, or hot chocolate

• Keeps well for 3–4 days in an airtight container

Pro Tips

• Don’t overbake—boterkoek should be dense and moist

• Real butter is essential (no margarine)

• For extra richness, add a pinch of almond extract

If you want, I can also give you:

• 🍫 Chocolate chip boterkoek

• 🍋 Lemon boterkoek

• 🧈 Extra-soft bakery-style version