Dutch butter cake (Boterkoek) is a deliciously tender cake that is great as an after-dinner dessert with coffee or tea! This dense one-layer treat is the perfect cross between a cookie and a cake. It's simple to make with a few basic baking ingredients and filled with a wonderful almond flavor!
Easy Dutch Butter Cake Recipe
Dutch butter cake (or Boterkoek) is a cake that is made of primarily butter and flour (hence the name). It is technically made with dough (not batter) and has a consistency that is more of a cross between a cake and a cookie. Traditionally, Dutch butter cake is served after dinner with a hot cup of coffee!
This is such an amazingly delicious cake that is also incredibly simple to prepare! Plus, it only uses a handful of ingredients. No wonder it is so popular!
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🥘 Dutch Butter Cake Ingredients
Butter is the star of the show in this recipe! Make sure you opt for high-quality, real butter (preferably European) for the best results!
- Butter - 1 cup of butter that is softened and at room temperature.
- Sugar - 1½ cups of sugar. For this recipe, you'll want to use standard granulated sugar.
- Eggs - 2 large, room-temperature eggs that have been beaten.
- Almond Extract - 1½ teaspoons of almond extract.
- Vanilla Extract - 1½ teaspoons of vanilla extract.
- Flour - 2½ cups of flour. Simple all-purpose flour is perfect for this recipe! Use a spoon to scoop the flour into your measuring cup and then level it off for the best results.
- Baking Powder - 2 teaspoons of baking powder.
- Almonds (optional) - ¼ cup of sliced almonds, if desired.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Dutch Butter Cake
Dutch butter cake has a dough that is very different from a typical cake batter as it is much denser and thicker. You will need a stand mixer (or hand mixer), some cake pans, a sturdy wooden spoon, and your measuring utensils!
This recipe will yield two 8-inch rounds which will contain 16 servings in total.
- Prepare. Preheat your oven to 350°F (175°C). Lightly grease two 8-inch cake pans or 9-inch pie pans.
- Cream the butter. In a large mixing bowl (or stand mixer) cream 1 cup of butter and 1½ cups of sugar until light and fluffy. Add 2 large eggs, reserving a small amount to brush over the tops of the cakes, (roughly 1 tablespoon) then add 1½ teaspoons of both almond and vanilla extract.
- Add the flour. Mix 2 teaspoons of baking powder into the dough then add 2½ cups of all-purpose flour and stir with a sturdy spoon. *The dough is going to be stiff.
- Press into the pan. Press the cake dough evenly into the two greased pans. Press ¼ cup of sliced almonds into the top of the cake, if using. Brush the tops with a thin layer of the reserved 1 tablespoon of beaten eggs.
- Bake. Place the pan into the oven and bake it at 350°F (175°C) for about 30 minutes, or until the top is golden brown. Allow the cake to cool completely before cutting it into wedge slices to serve.
Butter cake is typically served alongside coffee, but feel free to serve it with Irish coffee if you want a little extra kick! You can also pair it with tea or serve it all by itself! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- I recommend using an electric mixer (or stand mixer) to make the dough as the dough will be very tough to mix by hand.
- Use your hands to press the dough evenly into the 8-inch pans. The dough is thick and would be difficult to spread with a spatula.
- Allow your cakes to cool completely in the pans, this will make them easier to cut and serve.
🥡 Storing
Put leftover slices into an airtight container and store them at room temperature for up to 3 days. You may also refrigerate any leftovers in an airtight container for up to 1 week.
To freeze, wrap your leftover cake slices in plastic wrap then place them in a freezer-safe container and freeze for up to 2 months.
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❓ Recipe FAQs
Dutch butter cake is a cake that is only made of a handful of ingredients. The primary two ingredients are butter and flour, which is how this cake got its name!
You sure can! Allow your cake to cool completely before removing it from the pan. Tightly wrap the cake in plastic wrap (followed by aluminum foil if desired) and then place it into a Ziploc bag. Label and date the bag and then store it in the freezer for up to 2 months!
When ready, simply set the cake out to defrost and enjoy!
Sure! Prepare your cake as directed and then allow it to cool completely. Place it into an airtight container and it will be perfectly tasty the next day!
🍰 More Tasty Cake Recipes
- Chocolate Birthday Cake - A classic chocolate cake is both layered and topped with homemade chocolate buttercream!
- Pumpkin Fudge Poke Cake - Pumpkin cake is baked and poked with holes that are then filled with rich and decadent fudge!
- Tres Leches Cake - This popular Mexican cake uses 3 different kinds of milk for a sweet and moist dessert!
- White Chocolate And Raspberry Loaf Cake - White cake is packed with delicious raspberries and drizzled with sweet white chocolate!
- Irish Apple Cake - Moist cake is loaded with tender apples and topped with custard sauce!
- Preacher Cake - This Southern treat is packed with a ton of different mix-ins that you might already have on hand!
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📖 Recipe Card
Dutch Butter Cake
Ingredients
- 1 cup butter (softened, at room temperature)
- 1½ cups sugar
- 2 large eggs (beaten, at room temperature)
- 1½ teaspoon almond extract
- 1½ teaspoon vanilla extract
- 2½ cups all-purpose flour
- 2 teaspoon baking powder
- ¼ cup sliced almonds (optional)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease two 8-inch round cake pans, or 9-inch pie pans.
- In a large mixing bowl (or stand mixer) cream butter and sugar until light and fluffy. Add eggs, reserving a small amount to brush over the tops of the cakes, (roughly 1 tablespoon) then add in the almond and vanilla extracts.
- Mix the baking powder into the batter then add the flour and stir with a sturdy spoon. *The dough is going to be stiff.
- Press the cake dough evenly into the two greased pans. Press sliced almonds into the top of the cake if using. Brush the tops with a thin layer of the reserved 1 tablespoon of beaten eggs.
- Bake in the oven at 350°F (175°C) for about 30 minutes, or until the top is golden brown. Allow the cake to cool completely before cutting it into wedge slices to serve.
Notes
- I recommend using an electric mixer (or stand mixer) to make the dough, the dough will be very tough to mix by hand.
- Use your hands to press the dough evenly into the 8-inch pans. The dough is thick and would be difficult to spread with a spatula.
- Allow your cakes to cool completely in the pans, this will make them easier to cut and serve.
- To store: Put leftover slices into an airtight container and store them at room temperature for up to 3 days. You may also refrigerate any leftovers in an airtight container for up to 1 week.
- To freeze: Wrap your leftover cake slices in plastic wrap then place them in a freezer-safe container and freeze for up to 2 months.
Larissa Bakker says
Als Niederländerin kann ich noch den folgenden Tipp geben: Lass den Backpulver weg. Der macht den Kuchen luftiger, und Butterkuchen soll definitiv nicht luftig sein.
"As a Dutch woman, I can give the following tip: leave out the baking powder. It makes the cake airier, and butter cake is definitely not supposed to be airy."
Angela @ BakeItWithLove.com says
Danke für den Tipp!
"Thanks for the tip!"
Carla Pence says
This is so good, I am going to make it again really soon, thank you!