Dutch Butter Cake

Here’s a classic, rich, and bakery-style Dutch Butter Cake (Boterkoek)—dense, buttery, and slightly chewy with a golden top. 🇳🇱🧈

Dutch Butter Cake (Boterkoek)

Ingredients (8–10 servings)

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

• 1 cup (200 g) granulated sugar

• 1/4 tsp salt

• 1 large egg (divided)

• 2 tsp vanilla extract

• 2 cups (250 g) all-purpose flour

Optional toppings/flavors

• Sliced almonds

• Lemon zest

• Almond extract (replace half the vanilla)

Instructions

1. Preheat & prep

   • Preheat oven to 350°F (175°C).

   • Line an 8-inch square or round pan with parchment paper.

2. Cream butter & sugar

   • Mix butter, sugar, and salt until smooth and creamy (not fluffy).

3. Add egg

   • Beat in half of the egg (reserve the other half for brushing).

   • Mix in vanilla.

4. Add flour

   • Fold in flour until a soft, thick dough forms.

5. Press into pan

   • Press dough evenly into the prepared pan.

   • Smooth the top with a spatula or damp fingers.

6. Brush & decorate

   • Brush the top with the remaining beaten egg.

   • Score a crisscross pattern with a fork.

   • Add almonds if using.

7. Bake

   • Bake 30–35 minutes, until golden on top but still soft in the center.

8. Cool & slice

   • Let cool completely before cutting into squares or wedges.

Tips for Authentic Texture

• Do not overbake—the center should remain pale and tender.

• Butter must be very soft for the correct dense crumb.

• Serve with coffee or tea; it’s traditionally eaten in small pieces.

Storage

• Keeps at room temperature in an airtight container for 3–4 days

• Freezes well for up to 2 months