Dutch Butter Cake (Boterkoek) – Classic Dutch Recipe
This post may contain affiliate links.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.
Dutch Butter Cake, or Boterkoek, truly lives up to its name—it’s a traditional Dutch cake loaded with butter, giving it a moist, soft, and slightly chewy bite that reminds me of soft cookies like my Banana Almond Soft Cookies. In the Netherlands, the original recipe is often made with basterdsuiker, a light brown sugar that adds a caramel-like aroma with subtle hints of almond and honey.
For my version, I use powdered sugar so it blends smoothly with the butter, and I reduce the sweetness to let the buttery flavor shine. Some recipes add almond meal, but I prefer the cake to taste purely of butter. To make it more attractive, I brush the top with egg yolk, draw a simple fork pattern, and finish with sliced almonds for a golden, rustic look.
This cake is one of many Dutch-era bakes that became part of Indonesian kitchens alongside Lapis Legit (Spekkoek), Lapis Surabaya, Ontbijtkoek, and even savory treats like Kroket Kentang (Dutch croquettes). Each one carries a story of shared culinary heritage, but few are as simple and comforting as a slice of warm Boterkoek with coffee or tea.
Why You Will Love This Recipe
Recipe Ingredients
How to Make Dutch Butter Cake
STEP 1. 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 (Image 1). Beat with a hand mixer on medium speed until the mixture becomes pale and fluffy (Images 2, 3). Add the egg and continue mixing until well combined (Image 4).
STEP 2. Once the egg is fully incorporated (Image 5), sift in the cake flour. Gently fold it in with a spatula first to prevent flour from scattering (Images 6, 7), then mix until no streaks remain and the batter is smooth (Image 8).
STEP 3. Sift in the milk powder and mix until evenly combined (Images 9, 10). Transfer the batter into the prepared pan (Image 11) and use a spatula to smooth and level the surface (Image 12).
STEP 4. Brush the top of the batter with egg yolk for a golden finish (Image 13). Use a fork to draw a simple pattern across the surface (Image 14), then sprinkle with sliced almonds (Image 15). Bake in a preheated oven at 320°F (160°C) for 30–40 minutes, or until the top is golden brown (Image 16). Remove from the oven, allow the cake to cool, then slice and enjoy your homemade Dutch Butter Cake (Boterkoek)!
Pro Tips
- 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.
Serving
Dutch Butter Cake (Boterkoek) is best enjoyed in small squares or diamond slices with your favorite drink. Its rich, buttery flavor pairs beautifully with fragrant teas and refreshing beverages. Try it with a soothing rose milk tea, a creamy oolong milk tea, or a glass of ginger lemon drink. For a more floral touch, enjoy it alongside lemongrass pandan tea. The buttery, slightly chewy texture of this Dutch cake balances perfectly with a bowl of tiny coffee bean cookies.
FAQs about Dutch Butter Cake
Dutch Butter Cake, or Boterkoek, is made with simple pantry staples, mainly butter, sugar, flour, and eggs. Some recipes include almond meal or almond extract, but the buttery flavor is always the star.
Boterkoek is a cake, not a cookie. It’s baked in a pan and sliced into squares or diamonds, with a soft, dense, and slightly chewy texture. Butter cookies are crisp and crunchy, often shaped individually.
Yes! In fact, many traditional recipes (and this one) skip almond meal so the pure butter flavor shines through. If you like a nutty taste, you can add a touch of almond extract instead.
Storage
Dutch Butter Cake (Boterkoek) stays fresh and delicious when stored properly. Keep it in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, wrap the cake (or individual slices) tightly and freeze for up to 2 months.
For extra convenience, you can wrap each slice individually in cookie bags—this makes it easy to grab a single piece whenever you want without exposing the rest of the cake. Always bring chilled or frozen slices back to room temperature before serving to enjoy the soft, buttery texture.
More Dutch Cakes in Indonesia:
Dutch Butter Cake (Boterkoek)
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.
I love the texture of this cake, it is chewy and buttery. It is almost like a cookie but still has the softness of a cake. You really must try it if you love butter cake!