Boterkoek (Dutch Butter Cake)

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
Serving size has been adjusted!

Original recipe yields 16 servings



  • 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

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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.



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

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...

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...

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

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...

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