Ontbijtkoek Recipe (Dutch Spiced Breakfast Cake)
This post may contain affiliate links.Ontbijtkoek is a traditional Dutch spiced cake with warm cinnamon flavors, a soft texture, and just the right amount of sweetness. Popular for breakfast and afternoon coffee breaks in the Netherlands, this easy recipe comes together with simple pantry ingredients.
A Quick Look at the Recipe
🏷️ Recipe Name: Ontbijtkoek – Dutch Breakfast Cake
⏱️ Ready In: ~ 50 minutes
🍽️ Serves: 16 slices
🔥 Calories: 95 kcal per serving (estimate)
🧾 Main Ingredients: Eggs, palm sugar, salt, cake flour, milk powder, spekkoek powder, ground cinnamon, butter.
🥗 Dietary Info: Vegetarian friendly
🧠 Difficulty: Easy for beginner.
Have a question? Ask AI!
Growing up in Indonesia, I was surrounded by Dutch-influenced cakes and pastries, but Ontbijtkoek always stood out to me. With its warm cinnamon aroma, soft texture, and crunchy kenari nut topping, it was the kind of cake that disappeared quickly whenever it appeared on the table.
Like Lapis Legit (Spekkoek), Lapis Surabaya, Speculaas Cookies, and Dutch Butter Cake, Ontbijtkoek reflects the lasting influence of Dutch baking on Indonesian cuisine. This traditional Dutch spiced breakfast cake has become a beloved treat in many Indonesian homes, and today I’m sharing the family recipe I’ve enjoyed for years.
Why You Will Love This Recipe
Spekkoek Spice Powder
Spekkoek spice powder is a fragrant Indonesian spice blend traditionally used in lapis legit (Indonesian layer cake). It’s a warm combination of cinnamon, cloves, nutmeg, cardamom, and anise, giving Ontbijtkoek its signature aroma and depth of flavor.
This spice mix is often compared to speculaas spice or even pumpkin pie spice, but spekkoek spice has its own distinct balance that pairs beautifully with palm sugar–based cakes.
👉 For exact measurements, variations, and storage tips, see my full guide on Speculass Mix Spice
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.
Be sure to check out the full recipe and ingredient list below
How to Make Ontbijtkoek
STEP 1. Prepare an 8-inch square baking pan by greasing it lightly and lining it with parchment paper.
In a large mixing bowl, combine the eggs, palm sugar, and salt. Beat on high speed for about 10 minutes, until the mixture becomes pale, thick, and fluffy. The batter should fall back into the bowl in ribbons and leave a visible trail (Images 1, 2, 3).
Sift together the flour, milk powder, spekkoek spice mix, and ground cinnamon, then add them to the batter (Image 4).
STEP 2. Using a spatula, gently but quickly fold the dry ingredients into the batter until just combined (Image 5). Be careful not to deflate the batter.
Take a small portion of the batter and mix it into the melted butter in a separate bowl (Image 6). Stir until smooth, then pour this butter mixture back into the main batter (Image 7). Gently fold until fully incorporated.
Pour the batter into the prepared baking pan and smooth the surface (Image 8).
STEP 3. Tap the pan gently on the counter a few times to release any trapped air bubbles (Image 9).
Bake in a preheated 356°F (180°C) oven for 10 minutes, then remove the pan briefly and sprinkle chopped nuts evenly over the top (Image 10). Return to the oven and continue baking for another 10 minutes, or until the top is set and lightly browned (Image 11).
Remove the cake from the oven and let it cool completely in the pan or on a wire rack (Image 12). Once cooled, cut into squares and enjoy.
Pro Tips
- Palm sugar makes a difference – You can mix palm sugar with regular sugar if you prefer a lighter flavor, but using 100% palm sugar gives the best result. Its deep caramel notes blend beautifully with the spekkoek spices and give Ontbijtkoek its signature warm aroma.
- Chop the nuts finely – Whether you’re using kenari nuts or pine nuts, chop them into small pieces. Larger chunks tend to sink to the bottom, while finely chopped nuts stay evenly distributed and give a nicer texture in every bite.
- Temper the butter before adding it in – Always mix the melted butter with a small portion of the batter in a separate bowl first, then pour it back into the main bowl. This helps the butter blend smoothly without deflating the batter or causing it to separate.
- Fold gently and efficiently – Once the dry ingredients are added, fold quickly but gently. Overmixing will knock out the air you worked so hard to build, and that air is what keeps the cake light.
Serving Suggestions
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.
Ontbijtkoek FAQs
They are cinnamon, cardamom, cloves, anise, and nutmeg, all in ground form.
If you can’t find spekkoek spices, you can always mix it yourself. I have attached the recipe for spekkoek spices powder above.
Yes, you can. However, the flavor might be different. Brown sugar or palm sugar mixes well with spekkoek spice powder. The combination creates an exotic aroma you can’t find anywhere else.
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.
Looking for more Asian baking ideas? Browse my collection of Asian Cake Recipes featuring cheesecakes, chiffon cakes, butter cakes, and traditional cakes from across Asia.
Ontbijtkoek – Dutch Breakfast Cake
Ingredients
- 5 egg yolks
- 2 eggs
- 100 gr palm sugar
- 2 gr salt
- 75 gr cake flour
- 15 gr milk powder
- ½ tsp spekkoek powder
- ½ tsp ground cinnamon
- 60 gr butter melted
Instructions
- Prepare an 8-inch square baking pan by greasing it lightly and lining it with parchment paper.
- In a large mixing bowl, combine the eggs, palm sugar, and salt. Beat on high speed for about 10 minutes, until the mixture becomes pale, thick, and fluffy. The batter should fall back into the bowl in ribbons and leave a visible trail.
- Sift together the flour, milk powder, spekkoek spice mix, and ground cinnamon, then add them to the batter.
- Using a spatula, gently but quickly fold the dry ingredients into the batter until just combined. Be careful not to deflate the batter.
- Take a small portion of the batter and mix it into the melted butter in a separate bowl. Stir until smooth, then pour this butter mixture back into the main batter. Gently fold until fully incorporated.
- Pour the batter into the prepared baking pan and smooth the surface.
- Tap the pan gently on the counter a few times to release any trapped air bubbles.
- Bake in a preheated 356°F (180°C) oven for 10 minutes, then remove the pan briefly and sprinkle chopped nuts evenly over the top. Return to the oven and continue baking for another 10 minutes, or until the top is set and lightly browned.
- Remove the cake from the oven and let it cool completely in the pan or on a wire rack. Once cooled, cut into squares and enjoy.
Video
Notes
- Palm sugar makes a difference – You can mix palm sugar with regular sugar if you prefer a lighter flavor, but using 100% palm sugar gives the best result. Its deep caramel notes blend beautifully with the spekkoek spices and give Ontbijtkoek its signature warm aroma.
- Chop the nuts finely – Whether you’re using kenari nuts or pine nuts, chop them into small pieces. Larger chunks tend to sink to the bottom, while finely chopped nuts stay evenly distributed and give a nicer texture in every bite.
- Temper the butter before adding it in – Always mix the melted butter with a small portion of the batter in a separate bowl first, then pour it back into the main bowl. This helps the butter blend smoothly without deflating the batter or causing it to separate.
- Fold gently and efficiently – Once the dry ingredients are added, fold quickly but gently. Overmixing will knock out the air you worked so hard to build, and that air is what keeps the cake light.
This is a very moist Ontbijtkoek cake. The sweetness is balanced with the spices inside. A really must-try!