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.
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 ½ teaspoons almond extract
1 egg, beaten
1 ½ cups or 200 g plain flour
½ teaspoon baking powder
A handful of flaked almonds (optional)
NOTE: You can swap 75 g or ½ 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!
Recipe Card
Dutch Buttercake (Boterkoek)
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 ½ teaspoons almond extract
- 1 egg, beaten
- 1 ½ cups or 200 g plain flour
- ½ teaspoon baking powder
- A handful of flaked almonds (optional)
Instructions
- Preheat the oven to 180 C / 350 F / Gas 4. Grease and line your tin.
- Mix together butter, sugar and almond extract until light and fluffy.
- 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.
- Place mixture in the baking tin and gently push evenly with your hands or back of a spoon. Get it level.
- Use a sharp knife and score the surface of the mix in a criss cross pattern, like the photo.
- Mix the teaspoon of egg with a teaspoon of water, and brush on top of the buttercake.
- 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 ½ cup of the flour amount for the same amount of ground almonds or desiccated (flaked coconut) This will also give a lovely flavor.
Recommended Products
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Hiware Springform Pan Set of 3 Non-stick Cheesecake Pan, Leakproof Round Cake Pan Set Includes 3 Pieces 6" 8" 10" Springform Pans with 150 Pcs Parchment Paper Liners
Nutrition Information:
Yield: 8 Serving Size: 1Amount 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 the delicious Dutch recipes I made during my time living in Holland
Dutch Farmhouse Cake - It's delicious! There's apples, cinnamon, spices and the way you make it is very different! So easy it's untrue!
Dutch Apple Pie - Loaded with apples, raisins, cinnamon and the most delicious pastry I've ever eaten! Be sure to have a lovely cup of coffee to go with a slice of pie in true Dutch tradition!
Dutch Apple Pudding with Butterscotch Sauce, this is a delicious dessert, wonderful served warm. Lovely chunks of apple, laced with cinnamon and then served with a drizzle of warm butterscotch sauce. So Yummy!
Delicious Cake Recipes using Almonds
If you like almonds as much as we do, try out these other cake recipes using ground almonds in the cake batter. Delicious!
Moist Pecan Almond Loaf Cake. The flavor combo is just divine!
This Raspberry and Almond Cake is an easy recipe with soft almond sponge with a scattering of fresh raspberries throughout and topped with toasted almonds. A delicious afternoon tea treat.
Chocolate Almond Pound Cake. Delicious, rich chocolate cake with added melted chocolate and ground almonds to take this cake to another level of deliciousness!
Cherry Almond Cake with Cream Cheese Frosting is a lovely soft cake and great tasting. Perfect for parties too!
Almond Joy Cake. A delicious chocolate cake with almond and a coconut frosting. Always a hit and so popular!
Cherry Frangipane! What a delight to bake and eat. It's a lovely recipe and so full of flavor. The filling is a lovely soft almond cake with cherries on the top, baked in a pastry case. Delicious!
Lemon Frangipane. This is a really nice coffee time cake to make. Have as a dessert, warm or cold with a squirt of whipped cream or like me, a blob of vanilla ice cream! It's really yummy! Delicious!
Blueberry Frangipane. A delicious almond cake bursting with juicy blueberries. This is a really nice coffee time cake to make.
Apple Frangipane. This is a really nice coffee time cake to make. Goes great with a nice cuppa! Or you can have as a dessert, warm or cold with a squirt of whipped cream or like me, a blob of vanilla ice cream! It's really yummy! Delicious!
Gold Miner's Almond Joy Cake. A super moist, delicious and rich cake loved by all! Loaded with chocolate, marshmallows,coconut, almonds... this is a pretty amazing cake and perfect for parties too!
Jane
says:This brings me back to my childhood! Mom was born in Holland and emigrated here with her family when she was 15. This is one of my all time favorite recipes that she used to make. She never made it often enough (if you ask dad or myself or sister lol) only because she didn’t care for baking too much so when she made the effort she wanted it to last for more than one day lol. Once I was married I would make it myself and it was one he kept asking for his birthday “cake’. Sadly around 8 years ago he suddenly developed a nut allergy so I stopped making it – I KNEW he wouldn’t stay away from it! Now that we’re empty nesters I’m wanting to make it again and couldn’t find my recipe. This is as close to mom’s as I can remember and it’s soooo freaking good! Thanks for reminding me just how delicious this is :)
Jane
says:I have been looking for this recipe for years now! Mom grew up in Holland and this was one of her favorite things (along with banketstaf) but she only made it for special occasions. When she passed I searched high and low for her recipe but couldn’t find it. This is as close to hers as I can find! I did make a double batch and baked it in a 9 x 13 pan since its going on my Christmas cookie platter. I also made it with gluten free 1:1 flour since my daughter in law is gluten intolerant. I did sub some of the flour with ground almonds because I believe that’s what mom did as well. One bite brought back all kinds of memories so thank you so very much!
Lovefoodies
says:So glad you enjoyed the recipe Jane and it brought back some lovely memories!
Wishing you and your family a Merry Christmas!
Nicoliena
says:Hello Mary.
I was born and raised in Amsterdam and now I live in America for many years. My Great and GrandMother my My Mother made Boterkoek every week. Never baking soda or egg
was used in the dough because that would make more cake like. Egg was used for with water as a wash to make it nice brown and shine. To make Joodse (Jewish) Boterkoek mix in
some preserved ginger cut in ginger small pieces 2 tsp and 2 tsp preserved ginger licquid mix well into the dough. Follow the recipe above.
David Lee
says: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.
Lovefoodies
says: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!
Valerie
says: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 :)
Jane
says: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 :)
Lovefoodies
says: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!
Sue
says: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.
Lovefoodies
says: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!
Gail
says: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?
Lovefoodies
says: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!
Bonnie Jean
says: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!
Esstella
says: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!