Dutch Buttercake (Boterkoek). This is a moist, soft butter cake, famous in the Netherlands. Often served with a cup of coffee. Easy to make and very popular! Dutch Buttercake (Boterkoek) is so delicious! It's an easy cake to make with simple ingredients.

Dutch Buttercake (Boterkoek)

This cake originates from Holland, and is called 'Boterkoek', or Buttercake.

It is traditionally made in a round tin and has characteristic lines on the surface which are a little crispy once cooked. Of course, you could make this in a rectangular tin and cut it into finger pieces. Whatever you like! It's a simple, straightforward recipe, and I would advise you to make two as it will get eaten very fast!

You can swap half of the flour for ground almonds or desiccated (flaked) coconut. Both of these also give a delicious flavor to this moist cake.

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When I lived in Holland, this Dutch Buttercake was very often served alongside a cup of coffee, particularly if you were visiting friends, they would often make or buy this cake and as soon as you walked through the door, you had the wonderful aroma of fresh ground Dutch coffee and a freshly baked Dutch buttercake.

In fact, this is so popular in Holland, you can even buy the ready mixed packages and simply add the butter and egg. I never tried the boxed version as my friend kindly gave me her family recipe and this is what I'm proud to share with you today!

Prep Time

10 minutes

Cook Time

25 - 30 minutes

Yield

8 Slices

You will need

A 23 cm / 9 inch tin with a removable base (easier to get the cake out) or use parchment paper.

Ingredients

½ cup or 150 g butter
1 cup or 200 g caster (cake) or regular sugar if you cannot get castor. US name is 'superfine' sugar.
1 1/2 teaspoons almond extract
1 egg, beaten
1 ½ cups or 200 g plain flour
1/2 teaspoon baking powder
A handful of flaked almonds (optional)


NOTE: You can swap 75 g or 1/2 cup of the flour amount for the same amount of ground almonds or desiccated (flaked coconut) This will also give a lovely flavor.

Instructions

1. Preheat the oven to 180 C / 350 F / Gas 4. Grease and line your tin.

2. Mix together butter, sugar and almond extract until light and fluffy.

3. Add the beaten egg to the mixture but LEAVE a teaspoon or so in the bowl for glazing at the end. Combine the egg with the mixture, and add the flour and baking powder. Combine until smooth.

4. Place mixture in the baking tin and gently push evenly with your hands or back of a spoon. Get it level.

5. Use a sharp knife and score the surface of the mix in a criss-cross pattern, like the photo.

6. Mix the teaspoon of egg with a teaspoon of water, and brush on top of the buttercake.

7. Sprinkle with the flaked almonds, and bake for 25-30 minutes until just golden and test with a toothpick it comes out clean.

We'd love to hear from you and what you thought of our Dutch Buttercake recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Dutch Buttercake (Boterkoek) . This is a moist, soft butter cake, famous in the Netherlands. Often served with a cup of coffee. Easy to make and very popular!

Recipe Card

Dutch Buttercake (Boterkoek)

Dutch Buttercake (Boterkoek)

Yield: 8 Slices
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Dutch Buttercake (Boterkoek). This is a moist, soft butter cake, famous in the Netherlands. Often served with a cup of coffee. Easy to make!

Ingredients

  • ½ cup or 150 g butter
  • 1 cup or 200 g caster (cake) or regular sugar if you cannot get castor. US name is 'superfine' sugar.
  • 1 1/2 teaspoons almond extract
  • 1 egg, beaten
  • 1 ½ cups or 200 g plain flour
  • 1/2 teaspoon baking powder
  • A handful of flaked almonds (optional)

Instructions

  1. Preheat the oven to 180 C / 350 F / Gas 4. Grease and line your tin.
  2. Mix together butter, sugar and almond extract until light and fluffy.
  3. Add the beaten egg to the mixture but LEAVE a teaspoon or so in the bowl for glazing at the end. Combine egg with the mixture, and add the flour and baking powder. Combine until smooth.
  4. Place mixture in the baking tin and gently push evenly with your hands or back of a spoon. Get it level.
  5. Use a sharp knife and score the surface of the mix in a criss cross pattern, like the photo.
  6. Mix the teaspoon of egg with a teaspoon of water, and brush on top of the buttercake.
  7. Sprinkle with the flaked almonds, and bake for 25-30 minutes until just golden and test with a toothpick it comes out clean.

Notes

You can swap 75 g or 1/2 cup of the flour amount for the same amount of ground almonds or desiccated (flaked coconut) This will also give a lovely flavor.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 378Total Fat: 20gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 64mgSodium: 196mgCarbohydrates: 46gFiber: 1gSugar: 26gProtein: 5g

Nutrition information isn’t always accurate

Delicious Dutch Recipes

Here's a selection of our delicious Dutch recipes I made during my time in Holland

Delicious Recipes using Almonds

If you like almonds as much as we do, try out these other almond recipes. Delicious!

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45 thoughts shared

  1. Thanks for this recipe, did it today in time for Eurovision In Rotterdam this year!

    Really easy to follow and bake, smells amazing and can’t wait to taste.

    1. Hi David, thanks for your feedback and glad you enjoyed making the cake!
      Enjoy Eurovision and a slice of cake whilst watching the singers perform in Rotterdam! Groetjes!

  2. 5 stars
    This recipe is so easy, quick and delicious. I first had Boterkoek when my mentor gave it to me for Christmas several years ago, I now give it as a Christmas gift and people gobble it up. Thank you for sharing this recipe :)

  3. 5 stars
    This brings me back to my childhood! Mom’s family is Dutch and this was a special treat now and then growing up (it was made usually when grandma and grandpa were coming over – it was their favorite lol). When mom passed I couldn’t find her recipe anywhere so I started a hunt. I remember her’s as having a strong almond flavor and this is the first recipe that comes even close! I made this today for my son and his girlfried and the only thing I changed was to use gluten free flour as wheat flour causes her a lot of pain. Thank you for this recipe! It turns out great with or without wheat flour :)

    1. Hi Jane, Thanks great news you were able to find our recipe. I hope it continues to give you and your family many more new memories and perhaps it will be something passed down another generation!
      Thanks for sharing your story. It’s lovely to read and I’m sure our other readers will enjoy reading it too!

  4. Regarding the butter cake recipe…do you grease and line the “quick release” pan or just grease it? Lining is parchment paper correct? Sorry…not much of a baker but I do want to try this recipe. Thank you.

    1. Hi sue, if you’re using the quick release with the slider on the base just grease it, but if there isn’t a slider I’d suggest lining it too so it comes out in one go!

  5. I’m guessing I should be using unsalted butter correct? I’ve made Boterkoek many times but my recipe doesn’t call for baking powder, is it traditional to use a leavening agent?

    1. Hi Gail,
      This recipe was shared with me by my Dutch friend and she’s a great cook, so I would add the baking powder and see what you think, compared to your past bakes. I’ve always made it using the baking powder so I can’t say any different I’m afraid! As for the butter, yes, unsalted is preferable. I’d be interested to hear what the difference you find is when you make it using the baking powder. Please enjoy!

  6. I gree up in Den Haag. I am so happy to have found a recipe that brings back the flavors and memories of my childhood! Lekker!

  7. This is a great recipe and tastes very authentic. The only change I made is I replaced the extract with lemon zest. I grated the skin of one lemon. You can also flavor this with ginger. Instead of egg, just spread some ginger marmalade over the top. Yum!