Here’s A Simple Boterkoek Recipe For A Delicious Buttery Cake!
Boterkoek is a rich Dutch butter cake that is definitely not on the healthy side but is very easy to make and delicious to eat.
With butter as the main ingredient, this flat cake has a soft and dense texture, and is often cut into very small pieces to serve and enjoy!
Ingredients
Here are the boterkoek ingredients you will need to make this recipe at home! Because it’s very simple, the quality of the ingredients is important.
- All-purpose flour – Regular all-purpose flour.
- Butter – High-quality Irish butter is recommended, but any other good-quality butter will work. It should be unsalted and softened.
- Granulated sugar – To add sweetness to the cake.
- Egg – Binds the ingredients together.
- Lemon zest – Adds a hint of bright, citrusy flavor. Preferably zest from an organic lemon.
- Vanilla extract – To enhance the overall flavor of the boterkoek. Alternatively, you can also use vanilla sugar if you can find it.
- Salt – To balance the sweetness.
Recipe Tips and Substitutions
Before you head into the kitchen to make this Dutch butter cake recipe, have a read through these recipe tips so that you know just what to expect:
- The quality of the butter can make a big difference, so it is important to use good-quality butter to get the best flavor. Ideally, use butter with high butterfat content, such as Irish butter.
- Don’t overmix the dough, otherwise, the boterkoek may become tough.
- Don’t forget the etch lines on the cake before you put it in the oven – it can really enhance its appearance.
How to Make Boterkoek – Step by Step Instructions
In this section of the recipe, we’ll share the step-by-step instructions with process photos so that you can see exactly how to make boterkoek from scratch at home.
The detailed recipe card is located at the bottom of this post if you don’t like visuals, but this section is good for visual learners who want to see how we made ours!
Start by preheating the oven to 350 degrees Fahrenheit.
In a medium-sized bowl, whisk together the butter and sugar until creamy.
In a separate small bowl, whisk the egg.
Then add 2/3 of the whisked egg to the bowl with the butter mixture. Set the remaining egg aside for later.
Add the lemon zest, vanilla extract, and salt to the bowl and whisk again.
Sift the flour and add it to the bowl.
From this point on, don’t whisk, but use a wooden spatula to fold it in until the dough is well combined. Don’t overmix.
Spray a 22-inch pie pan which non-stick spray. Transfer the dough to the prepared pie pan and spread it out evenly with a wooden spoon or fork.
Use a fork to make lines in the dough. You can be creative here.
Use the remaining egg wash and brush it over the top of the dough.
Bake the cake at 350 degrees Fahrenheit for about 30 to 35 minutes or until golden brown. Each oven cooks slightly differently, so the cooking time may vary.
Allow the cake to cool completely, for at least one hour. Then place it in the fridge for another 30 minutes or more to let the butter harden. Enjoy!
Storage Tips
Place the cooled boterkoek in a sealed container or wrap it tightly in plastic wrap and store it at room temperature for around 3 days.
If you want to store it for longer and/or prefer a firmer texture, you can also refrigerate it for about a week. However, keep in mind that the fridge can change the texture and moisture of the cake.
FAQ
Here are some answers to frequently asked questions about Dutch boterkoek!
The texture of boterkoek is supposed to be very dense and buttery. It’s crumbly, but also a bit soft – softer than a classic shortbread cookie might be.
A butter with a high butterfat content – such as Irish Butter – is best for boterkoek. Because butter is a key ingredient in this cake, getting the right one is important for a successful cake!
To make boterkoek, whisk the butter and sugar together and mix with the other wet and dry ingredients. Then, spread the dough into a round pie dish. Etch the top with a fork, then brush with egg wash and bake at 350 degrees Fahrenheit for 30-35 minutes or until the top is golden brown. Let cool before slicing and serving!
Related Recipes
If you enjoyed this recipe for boterkoek, here are some other sweet Dutch recipes that are also classics!
- Eierkoeken (Dutch Egg Cake)
- Poffertjes (Mini Dutch Pancakes)
- Oliebollen (Dutch Donuts)
- Appelflappen (Dutch Turnovers)
Boterkoek (Dutch Butter Cake)
Ingredients
- 2 cups all-purpose flour
- 1 cup butter, softened (preferably high quality Irish butter)
- 1 cup granulated sugar
- 1 egg
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium-sized bowl, whisk together the butter and sugar until creamy.1 cup butter, 1 cup granulated sugar
- In a small bowl, whisk the egg and add 2/3 of the whisked egg to the bowl with the butter mixture. Set the remaining egg aside for later.1 egg
- Add the lemon zest, vanilla extract, and salt to the bowl, and whisk again.1 tablespoon lemon zest, 1 teaspoon vanilla extract, 1/4 teaspoon salt
- Sift the flour and add to the bowl. From this point, don’t whisk but use a wooden spatula to fold it in until the dough is well combined.2 cups all-purpose flour
- Spray a 22-inch pie pan which non-stick spray. Transfer the dough to the prepared pie pan and spread it out evenly with a wooden spoon or fork.
- Create lines on the dough with a fork. Use the remaining egg wash and brush it over the dough.
- Bake the cake at 350 degrees Fahrenheit for about 30 to 35 minutes or until golden brown. Every oven cooks slightly differently, so the cooking time can vary.
- Let the cake completely cool completely, for at least one hour. Then place it the fridge for another 30 minutes or more to let the butter harden.
Notes
- The quality of the butter can make a big difference which is why using good-quality butter is essential to get the best taste. Ideally you use a butter with high butterfat content, such as Irish butter.
- Don’t overmix the dough, otherwise, the boterkoek may become tough.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
