Boterkoek Dutch Butter Cake
Indulge in the rich, buttery decadence of Boterkoek, the classic Dutch Butter Cake that’s as simple to make as it is irresistible to enjoy. This traditional treat is made with just a handful of pantry staples, including creamy unsalted butter, sweet granulated sugar, and a hint of vanilla for depth. Its dense, tender texture is achieved by pressing the dough into a springform pan, while a touch of egg wash creates a golden, glossy crust. Perfectly baked in just 30 minutes, this dessert is ideal for slicing into wedges and serving with coffee or tea. Whether you’re looking to savor a nostalgic slice of Dutch heritage or impress guests with a unique dessert, this Boterkoek recipe is your go-to for buttery perfection.
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Recipe Information
Ingredients
- 250 grams unsalted butter
- 200 grams granulated sugar
- 1 teaspoon vanilla extract
- 250 grams all-purpose flour
- 0.5 teaspoon salt
- 1 unit egg, large
- 0.5 unit optional extra egg for brushing
Instructions
Preheat your oven to 175°C (350°F). Lightly grease a 9-inch (23 cm) round springform pan or line it with parchment paper for easy removal.
In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, approximately 2-3 minutes.
Add the vanilla extract and mix until combined.
Sift the all-purpose flour and salt together, then gradually add them to the butter mixture. Mix at a low speed until the dough comes together. It will be soft and slightly crumbly.
Reserve about 1 tablespoon of the beaten egg for brushing the top. Add the remaining egg to the dough, mixing until fully incorporated. If the dough is too sticky, refrigerate it for 5-10 minutes.
Press the dough evenly into the prepared springform pan, smoothing the surface with the back of a spoon or your hands.
With the reserved beaten egg, lightly brush the top of the dough for a golden crust. Optional: Use a fork to create a decorative crosshatch pattern on the surface for a traditional finish.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are slightly firm to the touch.
Remove from the oven and allow the Boterkoek to cool completely in the pan. Once cool, carefully remove it from the springform pan and slice into wedges for serving.
Enjoy the Dutch Butter Cake on its own or with a cup of coffee or tea.
Nutrition Facts
Calories |
117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 1285 mg | 56% | |
| Total Carbohydrate | 1.8 g | 1% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 0.8 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 108 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
