Boterkoek (Dutch Butter Cake) Recipe -
Boterkoek (Dutch Butter Cake) Recipe
  • READY IN 50 mins

Boterkoek (Dutch Butter Cake)

Recipe by  

"Delicious, authentic Dutch butter cake. This cake is moist with a great almond flavor - a favorite in most Dutch households!"

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Ingredients Edit and Save

Original recipe makes 2 - 8 inch round cakes Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans, or 9 inch pie plates.
  2. In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Add eggs, reserving just enough to brush over the tops, about 1 tablespoon. Stir in the almond extract. Combine the flour and baking powder; stir into the batter by hand using a sturdy spoon. The dough will be stiff.
  3. Press evenly into the two prepared pans. Press almond halves into the top where each slice would be. Brush the tops with a thin layer of the reserved egg.
  4. Bake in the preheated oven for about 30 minutes, or until the top is golden brown. Cut into wedges to serve.
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Reviews More Reviews

Feb 16, 2010

I am from Holland and can definitly say that this tastes pretty authentic. If you want perfectly authentic, put it aside and eat it the next day. Excellent! Yummm

Jan 05, 2011

This comes pretty close to Opa's authentic Boterkoek, and I must agree with Debora T. that it tastes more authentic the next day. I recommend letting it sit out for a night before eating it. I sprinkled sliced almonds on top after applying the egg wash. Also, we like it a little more dense, so in subsequent batches I used only a teaspoon of baking powder


31 Ratings

May 14, 2009

Delicious! I used 2 tsp of almond extract, and 1 tsp of lemon extract for extra flavour. I added 2 tbsp of milk to make it a little less dense,and a pinch of salt along with the flour and baking powder. Instead of brushing the egg on top I made a quick icing with powdered sugar, almond and lemon extract, and milk.

Dec 28, 2007

This cake was amazingly simple and delicious, which is why I'm about to make it again.

Jan 18, 2011

Buttery goodness. A little bit dry but thats how its suppose to be. Tasted better the next day as per other reviewers comments. A few changes made was I used self raising flour and ommited the baking powder. Didnt have almond extract so used 2 tsp vanilla & 1/2 tsp rum extract. Pleace macadamia nuts on the top of the cake before baking. Simply delicious..would make it again! Dh loved it.

Nov 16, 2010

I just made this recipe for friends and it was demolished. This is very, very good. I will be making this one again and again. I did make one change, I suggest adding 1/2-1 teaspoon of vanilla extract along with the almond extract. It mellows the almond out a little, otherwise it becomes too overpowering.

Sep 21, 2008

This was really good, though with a little more almond extract than I liked. I also dusted it with powdered sugar. Great dessert!

Sep 23, 2011

So yummy! If you want it to taste amazing....put a layer of almond paste in the middle!!!!! So good and thats how my Oma always makes it! YUM!


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  • Calories
  • 264 kcal
  • 13%
  • Carbohydrates
  • 34.1 g
  • 11%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 152 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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