Dutch Buttercake
Indulge in the rich, buttery decadence of Dutch Buttercake, a traditional treat that’s both simple to make and utterly irresistible. With its melt-in-your-mouth texture and golden, crisscrossed top, this authentic Dutch dessert is a timeless favorite. Made with a handful of pantry staples like unsalted butter, granulated sugar, and all-purpose flour, the dough comes together effortlessly in just 10 minutes. A hint of almond and vanilla extract elevates the flavor, while a shiny egg wash and optional sliced almond topping give it a signature finish. Perfectly baked in just 30 minutes, this dense, flavorful cake is ideal for pairing with coffee or tea, making it a standout choice for gatherings or an indulgent afternoon snack. Easy to prepare yet impressively stunning, Dutch Buttercake is a celebration of simplicity and tradition in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 225 grams unsalted butter
- 200 grams granulated sugar
- 1 teaspoon vanilla extract
- 250 grams all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon almond extract
- 1 large egg
- 2 tablespoons sliced almonds (optional, for topping)
Instructions
Preheat your oven to 175°C (350°F). Grease and line a 9-inch (23 cm) round or square baking tin with parchment paper.
In a large mixing bowl, beat the unsalted butter and granulated sugar together until pale and creamy, about 2-3 minutes with an electric mixer.
Mix in the vanilla extract and almond extract until well combined.
Sift the all-purpose flour and salt into the bowl. Mix until a smooth dough forms. Avoid overmixing.
Reserve about 1 tablespoon of beaten egg for brushing the top. Add the rest of the egg to the dough and mix until just incorporated.
Press the dough evenly into your prepared baking tin using your hands or a spatula to smooth the surface.
Brush the reserved beaten egg over the top of the dough to create a shiny finish. For added texture, sprinkle the top with sliced almonds, if using.
With a fork or knife, create a crisscross pattern on the surface of the cake for a traditional look.
Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and the center looks set.
Remove the cake from the oven and allow it to cool in the tin for 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, slice into squares, wedges, or rectangles. Serve and enjoy this classic Dutch Buttercake!
Nutrition Facts
Calories |
3511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.4 g | 270% | |
| Saturated Fat | 115.5 g | 578% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 718 mg | 239% | |
| Sodium | 2506 mg | 109% | |
| Total Carbohydrate | 394.8 g | 144% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 201.8 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 147 mg | 11% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 498 mg | 11% | |
*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.
