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 Dutch Buttercake is delicious, moist and very addictive! It comes from the Netherlands 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 into finger pieces. Whatever you like! It’s a simple, straightforward recipe, and I would advise you 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.
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 flavour.
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.
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!
Here are a few more Dutch recipes for you to enjoy!
Dutch Apple Pudding with Butterscotch Sauce
My Rijstebrij, Oma’s Rice Pudding
- ½ cup or 150 g butter
- 1 cup or 200 g caster or regular sugar if you cannot get caster. US name is 'superfine' sugar. cake
- 1 1/2 teaspoons almond extract
- 1 egg beaten
- 1 ½ cups or 200 g plain flour
- 1/2 teaspoon baking powder
- Handful of flaked almonds optional
- g You can swap 75 / 1/2 cup of the flour amount for the same amount of ground almonds or desiccated This will also give a lovely flavour. flaked coconut
-
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.
Esstella
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!
Gurmeet Kaur
Just found this recipe on Facebook. Baked it last night. It was gone in a few mins. My family loved it. Thank you.
ceerock
hi, this looks lovely but i’m a bit confused–i’m supposed to brush a wet batter with egg? how is that possible? and the pic does not see to include almonds on top, is that correct?
Lovefoodies
Hi Cynthia, yes, you brush the top of the batter with egg, it will go golden and have a light crisp to it once it begins to bake. You are correct, the photo does not show the almonds on top. That is an option in the recipe if you like. In Holland, you can get the cake with and without the almonds, so I pop it in the recipe as an option. Personally, I prefer without, that is why you don;t see them in my photos.
Hope that helps!
Don Or Janet Cook
Really delicious! Brings back memories of my vacation with sis-in-law to Holland. Such yummy baking there. Thank you for the recipe.
lovefoodies
Thank you! I’m glad it brought back fond memories. Here in Holland it is extremely popular… always appears at coffee time when you visit friends!
Hopefully you will get to visit Holland again soon 🙂