Dutch Butter Cake (Boterkoek)

A slice of Dutch butter cake or boterkoek on a black plate and on a red white cloth.

5 from 1 vote

Dutch Butter Cake, or Boterkoek, is a classic Dutch cake with a rich, buttery flavor and a soft, chewy bite, perfect with a cup of coffee or tea.

Prep Time20

Cook Time20

Total Time40

Course: Cake, Dessert, Desserts

Cuisine: Asian, Dutch, Indonesian

Servings: pieces

Calories: 148kcal

Author: Claudia

Ingredients

200 gr butter
130 gr powdered sugar
2 gr salt
1 egg
220 gr cake flour
30 gr milk powder
½ tsp vanilla extract
Almond slices
Chocolate chips

Instructions

Prepare an 8-inch square baking pan by lightly greasing and lining it with parchment paper. Set aside. In a mixing bowl, combine softened butter, powdered sugar, vanilla extract, and salt. Beat with a hand mixer on medium speed until the mixture becomes pale and fluffy. Add the egg and continue mixing until well combined.
Once the egg is fully incorporated, sift in the cake flour. Gently fold it in with a spatula first to prevent flour from scattering, then mix until no streaks remain and the batter is smooth.
Sift in the milk powder and mix until evenly combined. Transfer the batter into the prepared pan and use a spatula to smooth and level the surface.
Put in milk powder. Mix with low Brush the top of the batter with egg yolk for a golden finish. Use a fork to draw a simple pattern across the surface, then sprinkle with sliced almonds. Bake in a preheated oven at 320°F (160°C) for 30–40 minutes, or until the top is golden brown. Remove from the oven, allow the cake to cool, then slice and enjoy your homemade Dutch Butter Cake (Boterkoek)!speed.

Video

Notes

Use quality butter – You can mix butter and margarine, but for the richest flavor, full butter is always best. This cake is called butter cake for a reason!

Mix dry ingredients gently – Start by folding the flour and milk powder in with a spatula before using the mixer. This prevents flour from flying everywhere and keeps the texture tender.

Don’t overbake – The cake should be golden brown on top but still slightly soft in the center. Overbaking will make it dry instead of moist and chewy.

Pattern for charm – A fork pattern on top is traditional and gives that rustic, homemade look. Simple lines or criss-cross patterns both work beautifully.

Cool before slicing – Let the cake rest until it’s fully cooled, so you’ll get neat, clean slices without crumbling.

Flavor boost (optional) – A few drops of almond extract can add a subtle nutty note, but it’s completely optional if you want the buttery taste to shine.

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