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Boterkoek (Dutch Butter Cake)


"Delicious, authentic Dutch butter cake. This cake is moist with a great almond flavor - a favorite in most Dutch households!"
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50 m servings 264 cals
Original recipe yields 16 servings (2 - 8 inch round cakes)


  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 152 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 38
  1. 40 Ratings

Most helpful positive review

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...

Most helpful critical review

Way too sweet and way too much almond extract!! And the cake is really dense as someone else mentioned. If u want to try this recipe I suggest U only add 1tsp of almond extract and 1tsp of van...

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Most positive
Least positive

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...

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

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 baki...

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 b...

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

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 e...

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

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!

this is really really good and very easy to make. I had been looking for this recipe for awhile and so glad to find it. Everyone loves it and it dissapears very quickly