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Boterkoek (Dutch Butter Cake)
DessertNetherlands

Boterkoek (Dutch Butter Cake)

Boterkoek (Dutch Butter Cake) is a classic Netherlands dessert that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully baked or prepared featuring Butter, All purpose flour, Dulce de leche, Dark Chocolate and Egg, the components balance delicate sweetness and satisfying texture.

Enjoy warm or chilled alongside fresh vanilla custard, whipped cream, or a freshly brewed cup of coffee or tea for a comforting finish to your meal.

If you enjoy authentic Netherlands cooking, be sure to also explore our recipe for Apple Cake.

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Ingredients

  • Butter200g
  • Sugar200g
  • All purpose flour250g
  • Salt1
  • Dulce de leche200g
  • Dark Chocolate75g
  • Egg1 beaten

Step-by-Step Instructions

17 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1🔥 Preheat

Preheat the oven to 180°C/350˚F (conventional oven).

Step 2🥄 Mix

Place the softened butter and sugar in the bowl of a stand mixer and whisk until creamy.

Step 3

Add the flour and salt and knead by hand until you have a smooth dough.

Step 4

Divide into two pieces.

Step 5

Line the base of a square or round cake tin with baking parchment (not a springform tin) and place the first half of the pastry on top.

Step 6

Flatten with your fingers and a spoon.

Step 7✨ Serve

Using a teaspoon, sprinkle dollops of dulce de leche over the base.

Step 8✨ Serve

Sprinkle with the chopped chocolate and cover with the second half of the pastry.

Step 9

This is a bit trickier, but if you don’t get it right, don’t worry, it’ll be fine once it’s baked!

Step 10

Brush the pastry with the beaten egg.

Step 11🥧 Bake⏱️ 30 minutes

Bake in the oven for about 30 minutes or until golden brown.

Step 12

It will be wobbly.

Step 13

That's because butter cake only firms up when it cools.

Step 14

Cut into small pieces when it has cooled completely!

Step 15

Notes

Step 16

Storing: Store in an airtight container outside of the fridge for about 2-3 days or in the fridge for 5 days.

Step 17

Freeze for up to three months.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Boterkoek (Dutch Butter Cake) carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.

Chef Technique Tips

Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.

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