Boterkoek – Dutch Butter Cake Recipe

Introduction

Boterkoek, or Dutch Butter Cake, is a rich, buttery treat with a tender, crumbly texture that melts in your mouth. This simple yet indulgent cake is perfect for an afternoon snack or a comforting dessert.

Ingredients

• 312 g all-purpose flour
• 280 g unsalted butter (room temperature but not greasy)
• 250 g granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 egg

Instructions

1. Step 1: Line a 9×9 square pan with parchment paper to prevent sticking.
2. Step 2: In a large bowl, combine butter, sugar, vanilla extract, salt, and flour. Use your hands or a pastry cutter to rub the butter into the flour mixture until it becomes crumbly but holds together when pressed.
3. Step 3: Press the dough evenly into the prepared pan using the back of a spoon to create a smooth surface.
4. Step 4: Refrigerate the dough for about 30 minutes to chill while preheating the oven to 350°F (180°C).
5. Step 5: Lightly beat the egg with a teaspoon of water. Brush this egg wash over the top of the dough, then use a fork to create a crosshatch pattern.
6. Step 6: Bake the cake for around 35 minutes or until the top is a deep golden brown. Baking times may vary depending on your oven.
7. Step 7: Let the boterkoek cool to room temperature for at least 4 hours before removing it from the pan. This allows the flavors to meld and the texture to settle.

Tips & Variations

• Ensure the butter is soft but not melting to achieve the right dough consistency.
• For a subtle twist, add a pinch of cinnamon or lemon zest to the dough before baking.
• Use a good-quality vanilla extract to enhance the flavor.
• For a slightly firmer toppen, increase chilling time or refrigerate overnight.

Storage

Store boterkoek in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week or freeze it for up to 3 months. Reheat gently in a warm oven to restore its softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

It’s best to use unsalted butter to control the salt level in the cake. If you only have salted butter, reduce or omit the added salt in the recipe.

Why does boterkoek need to cool for several hours?

Cooling allows the butter to solidify and the flavors to meld, resulting in a better texture and richer taste. Cutting it too soon may cause the cake to crumble.

Boterkoek – Dutch Butter Cake Recipe

Print Recipe

★★★★★

4.7 from 144 reviews

Boterkoek, a traditional Dutch butter cake, is a rich and dense treat made with simple ingredients like butter, sugar, and flour. This cake has a tender, buttery texture with a glossy golden top accented by a classic crosshatch pattern. Perfect as a snack or dessert, it’s an easy-to-make baked good that captures the comforting flavors of Dutch baking traditions.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 4 hours 50 minutes
• Yield: 9 servings (1 square inch each approximately) 1x
• Category: Dessert
• Method: Baking
• Cuisine: Dutch

Ingredients

Scale 1x2x3x

For the Boterkoek

• 312 g all-purpose flour
• 280 g unsalted butter, room temperature but not greasy
• 250 g granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

For the Egg Wash

• 1 egg
• 1 teaspoon water

Instructions

1. Prepare the Pan: Line a 9×9 inch square baking pan with parchment paper to prevent sticking and ensure easy removal of the cake.
2. Mix the Dough: In a large bowl, combine the butter, sugar, vanilla extract, salt, and flour. Use your hands or a pastry cutter to rub the butter into the flour mixture until it forms a crumbly dough that holds together when pressed. The butter should be soft but not melting during this process.
3. Shape the Dough: Press the crumbly dough evenly into the prepared pan, using the back of a spoon to smooth the surface for an even bake and polished appearance.
4. Chill the Dough: Place the pan with the dough in the refrigerator for about 30 minutes. This step firms up the dough for better texture and helps prevent spreading during baking. Meanwhile, preheat the oven to 350°F (180°C).
5. Apply the Egg Wash: Lightly beat the egg with a teaspoon of water. Using a pastry brush, gently brush the egg wash over the dough’s surface. Then, create a traditional crosshatch pattern on top by dragging the tines of a fork across the dough in a grid-like design.
6. Bake the Cake: Place the pan in the preheated oven and bake for around 35 minutes, or until the top is a deep golden brown. Baking times may vary slightly depending on your oven.
7. Cool Completely: Remove the cake from the oven and let it cool completely at room temperature, ideally for at least 4 hours to allow flavors to meld and the butter to settle for the perfect tender texture.

Notes

• Ensure the butter is soft but not melted for the best texture in the dough.
• Chilling the dough before baking prevents spreading and helps retain the cake’s shape.
• The egg wash and fork pattern create the classic shiny top and decorative look typical of boterkoek.
• Allow the cake to cool fully, as cutting it too soon can cause it to crumble.
• Boterkoek can be stored in an airtight container at room temperature for several days or refrigerated for longer freshness.

Keywords: Boterkoek, Dutch butter cake, traditional Dutch dessert, butter cake recipe, easy butter cake