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boterkoek butter cake

Dutch Boterkoek Butter Cake

A soft and buttery Dutch butter cake with a tender almond flavor. Easy to make at home, this traditional treat is perfect for enjoying with coffee or tea. Golden on top with a classic fork pattern and optional almond slices, it melts in your mouth.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Dutch
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 cup 225g unsalted butter, softened
  • 1 cup 200g granulated sugar
  • 2 large eggs
  • 2 cups 250g all-purpose flour
  • 1 tsp almond extract
Optional: sliced almonds for topping
  • A pinch of salt

Method
 

  1. Preheat Oven: Set your oven to 350°F (175°C). Lightly butter an 8-inch (20 cm) round baking pan.
  2. Mix Butter and Sugar: In a large bowl, beat the softened butter with sugar until smooth and creamy.
  3. Add Eggs and Extract: Add eggs one at a time, mixing well after each. Stir in almond extract.
  4. Fold in Flour: Gradually add flour and a pinch of salt. Mix until it forms a smooth dough.
  5. Shape Cake: Press the dough evenly into the prepared pan. Smooth the top with a spatula or fingers.
  6. Create Pattern: Use a fork to score a criss-cross pattern on top. Sprinkle sliced almonds if desired.
  7. Bake: Place in the oven for 25–30 minutes. The top should be lightly golden; the center stays soft.
  8. Cool & Serve: Let cool for 10–15 minutes before slicing. Serve warm or at room temperature.

Notes

  • Use room temperature butter and eggs for better mixing.
  • This cake is best enjoyed fresh but keeps for 2–3 days in an airtight container.
  • For a twist, you can try mini butter cake cookies or add cocoa powder for a chocolate version.