Dutch butter cake, or boterkoek, is a rich, tender Dutch bake with a golden top and a soft, dense center. It comes together with a handful of pantry ingredients, and pressing the dough into one pan makes it simpler than rolling or shaping cookies.
Ingredients
- 1 cup (226 g) unsalted butter, softened but not melted
- 1 cup (200 g) granulated sugar
- 1 large egg, divided
- 2 cups (250 g) all-purpose flour, measured by weight or spooned and leveled
- 1/4 teaspoon fine salt
- 1 teaspoon finely grated lemon zest (optional)
- 1/2 teaspoon almond extract (optional)
- 1 tablespoon sliced almonds, for the top (optional)
Instructions
- Heat the oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan and line the bottom with a circle of parchment. A springform pan also works; place it on a baking sheet in case a little butter escapes.
- In a large bowl, beat the softened butter and sugar with a sturdy spoon or an electric mixer on medium speed until smooth and creamy, about 2 minutes. The mixture should be blended, not whipped until very airy.
- Separate the egg, putting the yolk in a small dish and the white in another. Beat the yolk into the butter mixture. Stir in the lemon zest and almond extract, if using.
- In a separate bowl, whisk together the flour and salt. Add them to the butter mixture in two additions, mixing just until no dry flour remains. The dough will be thick and soft, closer to a cookie dough than a pourable cake batter. Avoid prolonged mixing, which can make the cake tough.
- Transfer the dough to the prepared pan. Press it into an even layer with clean hands or the back of a spoon, taking care to reach the edges. Smooth the surface. If it sticks, lightly dampen your fingers rather than adding extra flour.
- Lightly beat the reserved egg white with a fork until loose and foamy. Brush a thin, even layer over the dough; you may not need all of it. If desired, arrange sliced almonds on top and press them in very gently. With a sharp knife, score a shallow crosshatch or a few lines in the surface without cutting deeply into the dough.
- Bake for 30 to 38 minutes, until the top is golden brown and the edges are set. The center should look baked but remain tender; it may feel slightly soft while hot. Do not wait for a toothpick to come out completely dry, as this dense, buttery cake can become dry if overbaked.
- Set the pan on a rack and let the cake cool completely, at least 1 1/2 hours, before removing or slicing. It firms as it cools. Run a thin knife around the edge, lift it out using the parchment, and cut into small wedges or squares.
Tips
- Measure flour carefully. A scale is most reliable. If measuring by volume, fluff the flour, spoon it into the cup, and level the top; packing the cup can add too much and make the cake crumbly.
- Use softened, not melted, butter. It should give slightly when pressed but still hold its shape. Melted butter can make the dough greasy and affect the finished texture.
- Keep the dough in the pan. It is intentionally too soft to roll neatly. Press it directly into the lined pan and use damp fingers if needed; adding flour to make it easier to handle can make the cake dry.
- Cool before cutting. Warm boterkoek is fragile and may seem underdone in the center. Let it cool fully so the butter sets and the slices hold together.
Serving Suggestions
Serve Dutch butter cake in slim wedges or small squares with coffee or tea; its buttery richness makes a modest portion satisfying. It also pairs nicely with fresh berries, sliced pears, or a spoonful of lightly sweetened whipped cream. For a dessert plate, add fruit on the side rather than piling it onto the cake, which is best kept crisp on top and tender within.
Variations
For a traditional almond note, add the almond extract and sliced almonds, or use only one of them for a subtler flavor. Lemon zest gives the cake a fresh edge; orange zest works too. For a plain, buttery version, leave out both the zest and extract. You can bake the dough in a 9-inch (23 cm) round pan for a thinner cake, checking a few minutes early, or use an 8-inch square pan and cut it into bars. Pan shape changes thickness and bake time, so use the golden edges and set surface as your cues.
Storage and Reheating
Once completely cool, store the cake in an airtight container at room temperature for up to 4 days. If your kitchen is very warm, refrigerate it for up to 1 week; bring pieces to room temperature before serving for the best buttery texture. To freeze, wrap individual slices or the whole cooled cake tightly, then place in a freezer-safe bag or container for up to 2 months. Thaw wrapped slices at room temperature. Reheating is optional: warm a slice in a 300°F (150°C) oven for about 5 minutes, or microwave it for 8 to 10 seconds. Avoid prolonged heating, which can make the butter greasy.
Frequently Asked Questions
Is Dutch butter cake the same as boterkoek?
Yes. Boterkoek is the Dutch name for this rich, buttery cake. Despite its name, it is more like a thick, tender cookie bar than a fluffy layer cake.
Why is my cake crumbly?
Too much flour, overbaking, or slicing before the cake has cooled can all cause crumbling. Weigh the flour if possible, take the cake out when the top and edges are golden and set, and let it cool completely in the pan.
Can I make it without almond extract?
Yes. The extract is optional, and the cake is delicious with its simple butter-and-sugar flavor. Vanilla extract can be used instead, though it is not necessary.
Can I use salted butter?
Yes. Use the same amount of salted butter and omit the added 1/4 teaspoon salt. Salt levels vary by brand, so the result may taste slightly different.
How do I know when it is done?
The surface should be golden and the edges should look firm, while the center remains a little soft. The cake continues to set as it cools. A dry, pale cake is likely overbaked.
Can I make the dough ahead?
You can prepare and press the dough into the lined pan, cover it, and refrigerate it for up to 24 hours before baking. Let the pan sit at room temperature for about 20 minutes while the oven heats, then bake as directed; allow a few extra minutes if the dough is still cold.