Boterkoek (Dutch Butter Cake)
Few dessert recipes are as satisfying as a well-made Boterkoek (Dutch Butter Cake). The star here is all purpose flour, supported by a short list of everyday ingredients. It sits firmly in the Netherlands tradition, so expect the flavours you would get from a good home kitchen there. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Medium
Ingredients
- 200 g Butter
- 200 g Sugar
- 250 g All purpose flour
- 1 Salt
- 200 g Dulce de leche
- 75 g Dark Chocolate
- 1 Beaten Egg
Method
- Preheat the oven to 180°C/350˚F (conventional oven).
- Place the softened butter and sugar in the bowl of a stand mixer and whisk until creamy.
- Add the flour and salt and knead by hand until you have a smooth dough. Divide into two pieces.
- Line the base of a square or round cake tin with baking parchment (not a springform tin) and place the first half of the pastry on top. Flatten with your fingers and a spoon.
- Using a teaspoon, sprinkle dollops of dulce de leche over the base. Sprinkle with the chopped chocolate and cover with the second half of the pastry.
- This is a bit trickier, but if you don’t get it right, don’t worry, it’ll be fine once it’s baked! Brush the pastry with the beaten egg.
- Bake in the oven for about 30 minutes or until golden brown. It will be wobbly. That's because butter cake only firms up when it cools.
- Cut into small pieces when it has cooled completely!
- Storing: Store in an airtight container outside of the fridge for about 2-3 days or in the fridge for 5 days. Freeze for up to three months.
Tips for the best Boterkoek (Dutch Butter Cake)
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- This is a 9-step recipe, so set up your workspace in the order the steps use it.
Variations
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
Serving ideas
Serve slightly warm with a scoop of vanilla ice cream or a spoon of thick cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Can I make Boterkoek (Dutch Butter Cake) ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Boterkoek (Dutch Butter Cake) recipe medium to make?
It is rated medium: 7 ingredients and 9 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for all purpose flour?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Recipe data via TheMealDB — source
0 comments