Dutch Butter Cake (Boterkoek)

Name: Dutch Butter Cake (Boterkoek)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Netherlands
Ingredients: 1 cup plus 2 tablespoons (250 g) unsalted butter, softened; 1 1/4 cups (250 g) granulated sugar; 1 large egg, beaten, 1 tablespoon reserved for brushing; 1 teaspoon (5 ml) vanilla extract; 1/4 teaspoon (1 ml) almond extract (optional); 2 cups (250 g) all-purpose flour; 1/4 teaspoon (1.5 g) salt; 2 tablespoons (15 g) sliced almonds

Boterkoek Say it: BOH-tuhr-kook

By the Passport Plate editors. Published November 8, 2026.

Jump to recipe Pin it

Boterkoek is a traditional Dutch butter cake, dense and chewy with a rich, caramelized butter flavor. It is a popular everyday treat and a favorite at coffee time, often served in small wedges. Unlike fluffy layer cakes, it has a firm, short texture and a glossy egg-washed top, sometimes scattered with sliced almonds. The recipe uses simple pantry staples and keeps well for days. The dough is pressed into a round tin and scored into wedges or diamonds before baking.

Dutch Butter Cake (Boterkoek)

Boterkoek

Pronounced BOH-tuhr-kook

Serves: 8
Prep: 15 min
Cook: 30 min
Total: 45 min
Level: Easy

Vegetarian

Allergens: contains gluten, milk, egg, nuts. Check labels on packaged ingredients.

Ingredients

8 servings

Cake

1 cup plus 2 tablespoons (250 g)250 g (1 cup plus 2 tablespoons) unsalted butter, softened
1 1/4 cups (250 g)250 g (1 1/4 cups) granulated sugar
1 large egg, beaten, 1 tablespoon reserved for brushing
1 teaspoon (5 ml)5 ml (1 teaspoon) vanilla extract
1/4 teaspoon (1 ml)1 ml (1/4 teaspoon) almond extract (optional)
2 cups (250 g)250 g (2 cups) all-purpose flour
1/4 teaspoon (1.5 g)1.5 g (1/4 teaspoon) salt

Topping

2 tablespoons (15 g)15 g (2 tablespoons) sliced almonds

Method

Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan or springform pan and line the base with parchment paper.
In a large bowl, beat the softened butter and sugar with a wooden spoon or electric mixer until pale and creamy, 3 to 4 minutes.
Beat in the egg (reserving 1 tablespoon for brushing), vanilla extract, almond extract if using, and salt until combined.
Add the flour and mix just until a soft dough forms; do not overmix.
Press the dough evenly into the prepared pan. Brush the top with the reserved beaten egg.
Score the surface into 8 to 12 wedges or a diamond pattern with a sharp knife. Scatter the sliced almonds over the top.
Bake for 25 to 30 minutes, until golden brown and the edges are crisp but the center still feels soft.
Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely. Cut along the scored lines to serve.

Regional variants

For a citrus note, add 1 teaspoon finely grated lemon zest to the dough. Some modern recipes sprinkle coarse sugar over the egg wash for extra crunch.

Cook's notes

For a chewier texture, pull the cake from the oven when the center is still slightly soft; it firms as it cools.
Press the dough firmly into the pan so there are no air pockets.
Let the cake cool completely before cutting for clean wedges.

Serve with

Serve in small wedges with coffee or tea.

Make ahead and storage

Wrap tightly and store at room temperature for up to 5 days; the flavor improves after a day.

Dutch Butter Cake (Boterkoek)