Dutch Butter Cake (Boterkoek) is a traditional Dutch dessert with a tender texture that is not quite a cake but not quite a cookie, with a rich butter and almond flavor.

Dutch Butter Cake (Boterkoek)
Dutch Butter Cake, or Boterkoek, is a traditional Dutch cake with a rich flavor that has basic ingredients and is relatively uncomplicated to make. The high fat content from the butter in this cake produces a really tender texture that is not quite cake-like, but almost cookie-like. As this cake bakes, it becomes crispy around the edges while staying tender in the middle.
Versions with this Dutch Butter Cake (Boterkoek) cake are flavored with almond, vanilla or citrus zests or even topped with slivered almonds. This cake is not only served for dessert, but can be served with coffee or tea. There are even traditional Dutch Boterkoek pans that have a special attachment to help loosen this cake after baking, but you can use a springform pan or a lined round cake pan in substitution.

About This Recipe
This recipe is from my childhood best friend, whose family has Dutch heritage. Her Grandma’s cookbooks and recipe tin are filled with Dutch recipes like this one. I believe this particular recipe dates to the 1940’s or 50’s, but the cookbook for the cover has been removed. Recipes in this particular cookbook use older baking ingredients that are also present in some of my other cookbooks from this time period, like compressed yeast cake and describing the size of a jar of cherries by their price rather than their actual size.
As I mentioned previously, this Dutch Butter Cake (Boterkoek) is relatively uncomplicated to make. Butter and sugar are creamed until really light and fluffy. The key to this cake is to cream these ingredients for at least three minutes, as there is no leavener used in this cake. Under creaming the butter and sugar will result in a flat cake. A beaten egg, salt and both almond and vanilla extracts are added. Last, flour is added and the dough is pressed into a prepared cake pan. A small amount of reserved beaten egg is brushed on top and the top of the cake is decorated with a fork before baking.
See additional tips below for baking this Dutch Butter Cake (Boterkoek).

Tips for Dutch Butter Cake (Boterkoek)
- Cream the butter and sugar for the entire 3 minutes, or the cake will be flat
- Citrus zest can be added in place of the extracts, if desired
- Store in an airtight container for up to 72 hours
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Want more Dutch recipes? Check out these recipes:



Dutch Butter Cake (Boterkoek)
Equipment
- 9" springform pan or 9" cake pan
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg, beaten (reserve 1 teaspoon of beaten egg for brushing on top)
- 2 teaspoons pure almond extract
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon salt
- 2 cups all-purpose flour
Instructions
- In a large mixing bowl, cream the 1 cup unsalted butter, softened and 1 cup granulated sugar with a mixer until very light, about 3 minutes.
- Add in 1 egg, beaten (reserve 1 teaspoon of beaten egg for brushing on top).
- Add in 2 teaspoons pure almond extract, 1 teaspoon pure vanilla extract, followed by 3/4 teaspoon salt.
- Add in 2 cups all-purpose flour, mix until just combined.
- Press batter into greased 9" springform pan or 9" cake pan.
- Brush the top with the reserved beaten egg; decorate top of cake by making lines with a fork.
- Bake @ 325°F for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan about 15 minutes, then run knife around edges. Loosen edge of springform pan if using and remove. If using a cake pan, allow to sit another 10 minutes before inverting to wire rack to cool completely. Slice once completely cooled.
Notes
- Cream the butter and sugar for the entire 3 minutes, or the cake will be flat
- Citrus zest can be added in place of the extracts, if desired
- Store in an airtight container for up to 72 hours
- Makes 12 large slices or 16 smaller slices