Dutch Butter Cake (Boterkoek)

    50 minutes

    Delicious, authentic Dutch butter cake. This cake is moist with a great almond flavour - a favourite in most Dutch households!

    68 people made this

    Serves: 16 

    • 250g butter, softened
    • 1 1/2 cups (330g) white sugar
    • 2 eggs, beaten
    • 1 tablespoon almond essence
    • 2 1/2 cups (250g) plain flour
    • 2 teaspoons baking powder
    • 16 almond halves

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat the oven to 180 degrees C. Grease two 20cm round cake tins, or 23cm pie dishes.
    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 essence. 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 tins. 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 in English (40)


    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  -  04 Jan 2011  (Review from Allrecipes USA and Canada)


    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  -  13 Feb 2010  (Review from Allrecipes USA and Canada)


    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.  -  11 May 2009  (Review from Allrecipes USA and Canada)