Dutch Ontbijtkoek Recipe

Here is Ontbijtkoek – the Dutch spiced cake that is perfect for breakfast, dessert and a coffee companion all in one. Its soft, spongy texture with subtle sweetness and cinnamon flavor will make your day. And it is super easy to make!

In Indonesia, the afternoon cake seller’s treats always tempted me, but Ontbijtkoek stood out—its caramel-brown slices fragrant with spices and topped with crunchy kenari nuts.

My mom shared how this Dutch spiced cake came during colonial times, when local women adapted the recipe. True to its name (“breakfast cake” in Dutch), it’s a warmly spiced loaf with cinnamon, cloves, and nutmeg—pure comfort in every bite!

While the Dutch usually buy theirs, Indonesia’s spice abundance made it perfect for home baking. My aunt perfected the method: moist but not oily, crowned with buttery kenari nuts. After years of tweaks (and many happy customers!), I’ve finalized my recipe.

Colonian Era Cakes

Ontbijtkoek isn’t the only colonial-era treat that left its mark on Indonesian pastry culture! The Dutch brought an entire bakery’s worth of recipes that local cooks adapted into beloved classics. There’s Lapis Legit spekkoek, the ultimate labor of love with its dozens of spiced baked layers. Lapis Surabaya offers a sunnier take – its golden, egg yolk-rich layers often spread with strawberry jam or chocolate. For butter lovers, the Dutch Butter cake is a unique dessert with its crisp sugar crust and tender crumb.

Kooningscroon deserves special mention – this yellow cake layered with jam was once served in royal households. Meanwhile, Klappertaart brings tropical flair with its coconut-laced custard filling, and Poffertjes remain the ultimate street food – those pillowy mini pancakes swimming in butter and powdered sugar. Pastel Tutup or Indonesian Casserole is also the savory baked good from the Dutch colonial era.

Recipe Ingredients

Ingredient Notes

Kenari nuts – Kenari nuts are nuts from Sulawesi, an island in Indonesia that is similar to pine nuts. Chop them to pieces.

Spekkoek spices – You can find spekkoek spices in Asian grocery store or you can make it yourself.

How to Make Ontbijtkoek

STEP 1. Prepare a baking pan, greased and lined with parchment paper. I’m using a square 7 inch pan. Mix eggs, palm sugar and salt with high speed for 10 minutes or until the batter is thick and leaves trail (Images 1, 2). Sieve flour and cornstarch into the batter (Image 3). Mix and fold with a spatula (Image 4). You have to be swift in folding the batter.

STEP 2. Put in spekkoek spices and fold well into the batter (Images 5, 6). Take some of the batter and put it into the melted butter (Image 7). Mix well and pour back into the mixing bowl (Image 8). Fold well until the batter is thoroughly blended.

STEP 3. The batter should be thick and pale in color (Image 9). Pour into a greased pan lined with baking paper (Images 10, 11). Bake in a preheated oven of 356° F for 25-30 minutes until golden brown. Take out from the pan and  let it cool completely (Image 12). Cut the cake in squares.

How to Serve / Pairing

Ontbijtkoek is best served with hot black coffee or tea—the bitterness balances its warm spices, making it ideal for breakfast or afternoon fika. For a refreshing twist, try it with Oolong Milk Tea or Butterfly Pea Flower Latte or Earl Grey Milk Tea. In Indonesia, we often enjoy it alongside tropical drinks like Lemongrass Tea or Red Ginger Drink (Wedang Jahe) for contrast.

This spiced cake also pairs beautifully with savory dishes. Serve with Coconut Kaya Jam for a traditional combo, or with Indonesian favorites like Minced Pork Noodles or Soto Betawi. For dessert, top it with Mango Ice Cream or whipped cream for extra indulgence.

FAQs about Ontbijtkoek

Storage

Ontbijtkoek can stay fresh for up to 5 days if properly kept in the chiller. Keep it in a closed container in the refrigerator.