How To Make Boterkoek – Dutch Butter Cake

Dutch boterkoek is a rich and buttery cake, like a cross between shortbread and a pound cake. It’s a lovely and simple cake, yet decadent and pairs perfectly with a hot cup of coffee.

bird's eye view of dutch boterkoek pieces.

Boterkoek has a dense texture and buttery flavor. It’s a flat cake, that’s kind of a mix of shortbread cookies and a pound cake but with much more butter. It gives this really rich texture, that’s soft inside with crispy edges.The top of the cake is traditionally marked with a crosshatch pattern. It’s a very simple dough to make, but you’ll need to account for some cooling time as the cake takes a few hours to cool to room temperature.

I bake mine in a 9-inch square pan, but you can use a 9-inch circle too. I personally avoid using a springform pan for this Dutch buttercake because there’s lots of butter, sometimes it may leak.

Main ingredients

Here’s what you need for this boterkoek recipe. It’s just basic ingredients! Find the amounts in the printable recipe card at the bottom of this post.

Unsalted Butter: The star ingredient that gives the cake its signature richness. This needs to be room temperature, but not so soft that it’s greasy.
Granulated sugar: Sweetens the cake.
All-purpose flour: Provides structure to the cake.
Salt and vanilla extract: Enhances the flavors of the other ingredients.
Egg: This is just for topping the cake to give it that gorgeous shine.

Method

Step 1 – Line a 9×9 square pan or 9-inch pie pan with parchment paper.

Step 2 – Add the butter, sugar, vanilla, salt and flour in a large bowl. Use your hands or a pastry cutter to rub the butter into the flour mixture. The butter should be soft but not melting.

Form everything together into a crumbly dough that holds together when pressed.

hand pressing boterkoek dough into lined pan.

Step 3. Press dough into the prepared pan.

spoon smoothing out dough in a lined pan.

Use the back of a spoon to create a smooth surface.

Step 4. Place the dough in the refrigerator for around 30 minutes to chill, and heat the oven to 350°F/180°C.

Step 5. Lightly beat an egg with a teaspoon of water. Brush the top of the dough with this egg wash with a pastry brush.

Use the tines of a fork to create a crosshatch pattern.

Step 6. Bake in the preheated oven until the top of the boterkoek is deep golden brown, around 35 minutes. The baking time will depend on your oven.

Let the cake cool for at least 4 hours to room temperature before removing it. The longer you let it sit, the more the flavors will meld and the butter will settle into the cake.

When ready to serve, slice it into small squares with a sharp knife.

Variations

Almond boterkoek: Almond flavor is amazing in boterkoek. Add 1/2 teaspoon almond extract to the dough. Press half the boterkoek dough in the pan. Top with slices or marzipan (or use almond paste) then top with the remaining boterkoek dough. Top the eggwashed dough with flaked almonds.
Lemon boterkoek: Add 1/2 tablespoon lemon zest to the mixture for a fresh, citrusy twist. You could also try orange zest.

Storage

Boterkoek can be stored in an airtight container at room temperature and tastes even better the next day.

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If you enjoyed this boterkoek recipe, you might like these cake recipes and sweet treats too!

Boterkoek – Dutch Butter Cake

Ducth boterkoek is a rich and buttery cake, like a cross between a pound cake and shortbread. It's a lovely and simple cake, yet decadent. Serve with a cup of hot coffee.

Course Cakes

Cuisine Dutch

Keyword Boterkoek, Butter Cake, Dutch cakes

Prep Time 15

Cook Time 35

Additional Time 4

Total Time 4 50

Servings

Calories 168kcal

Author Elien

Ingredients

312 g all-purpose flour
280 g unsalted butter room temperature but not greasy
250 g granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract

Brushing

1 egg

Metric – US Customary

Instructions

Line a 9×9 square pan with parchment paper
Add the butter, sugar, vanilla, salt and flour in a large bowl. Use your hands or a pastry cutter to rub the butter into the flour mixture. The butter should be soft but not melting.
Form everything together into a crumbly dough that holds together when pressed.
Press the dough into the prepared pan and use the back of a spoon to create a smooth surface.
Place the dough in the refrigerator for around 30 minutes to chill, and heat the oven to 350°F/180°C.
Lightly beat an egg with a teaspoon of water. Brush the top of the dough with this egg wash with a pastry brush. Use the tines of a fork to create a crosshatch pattern on the dough.
Bake in the preheated oven until the top of the boterkoek is deep golden brown, around 35 minutes.
The baking time will depend on your oven. Let the cake cool for at least 4 hours to room temperature before removing it. The longer you let it sit, the more the flavors will meld and the butter will settle into the cake.
Once ready to serve, cut into 16-25 small pieces.

Notes

Measurements – Both grams and US cup sizes are provided. Use the toggle on the recipe card to switch between the two.

Storing – Boterkoek stores well at room temperature in an airtight container for 3-4 days. Alternatively it can be refrigerated for up to a week.

Butter – Use good quality butter. It is the star ingredient of boterkoek after all. It should be softened to room temperature but not so warm that it is greasy.

Variations –

- Almond boterkoek: Add 1/2 teaspoon almond extract to the dough. Press half the boterkoek dough in the pan. Top with slices of marzipan then top with the remaining boterkoek dough. Top the egg washed dough with flaked almonds.