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Boterkoek

Featured in Sweet Treats from My Kitchen.

Dutch butter cake with high butter content. 15 minutes preparation, 30 minutes baking time. Makes 12-16 pieces. Best after resting overnight.
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Rehan Magic House Recipes
Updated on Fri, 04 Apr 2025 19:18:22 GMT
Boterkoek - Buttery, Soft and Traditionally Dutch Pin it
Boterkoek - Buttery, Soft and Traditionally Dutch | magichouserecipes.com

A classic Dutch boterkoek combines buttery shortcrust with a velvety-dense consistency for an irresistible pastry. The perfect balance between butter, sugar, and vanilla makes it a timeless classic of Dutch baking.

Essential Ingredients

  • Best unsalted butter: For intense flavor
  • Fine sugar: For velvety texture
  • Vanilla sugar: For delicate aroma
  • Wheat flour: For dense consistency
  • Fresh eggs: For binding
  • A pinch of salt: For flavor balance
Boterkoek – Classic, Buttery and Simply Delicious Pin it
Boterkoek – Classic, Buttery and Simply Delicious | magichouserecipes.com

Path to Perfect Boterkoek

Beating butter:
Cream the room temperature butter with sugar until fluffy. Carefully incorporate the egg.
Completing the dough:
Gently fold in the flour. Do not knead too long to keep the dough tender. Place in greased pan and smooth surface.
Perfect surface:
Brush with beaten egg for golden shine. Score the characteristic diamond pattern with a fork. Bake at 180 degrees for 25-30 minutes.

Creative Variations

  • Refine with apple pieces
  • Incorporate almonds
  • Add chocolate chunks
  • Enhance with caramel

This traditional Dutch pastry impresses with its buttery consistency and intense flavor.

Storage and Serving

Sealed airtight, the boterkoek stays fresh for up to four days. The flavors develop optimally overnight. Can be kept in the freezer for up to three months.

Boterkoek – Tender, Sweet and Dutch Tradition Pin it
Boterkoek – Tender, Sweet and Dutch Tradition | magichouserecipes.com

Troubleshooting

  • Too dry: Shorter baking time or more butter
  • Cracks in the surface: Lower temperature
  • Too pale: Bake a little longer
  • Too firm: Knead less

Serving Suggestions

  • Classic with coffee
  • With a scoop of vanilla ice cream
  • With fresh berries
  • As dessert with whipped cream

This boterkoek is perfect proof that simple recipes are often the best. The few, high-quality ingredients result in a pastry that impresses with its pure, buttery flavor.

Frequently Asked Questions

→ Why use unsalted butter?
This allows better control of the salt content. The butter should be of good quality as it provides the main flavor.
→ Why let it rest overnight?
The butter can fully solidify and the flavors combine better. The cake becomes firmer and easier to cut.
→ Is the grid pattern important?
The traditional grid pattern made with a fork is not only decorative but also helps with even baking.
→ Can I use less butter?
No, the high butter content is typical for Boterkoek and essential for flavor and texture.
→ Why brush with egg-milk mixture?
This gives a beautiful golden-brown crust and makes the grid pattern more visible.

Traditional Dutch Butter Cake

Traditional Dutch butter cake (Boterkoek) with a fine crust. A simple recipe for this buttery classic dessert.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Reham

Category: Desserts & Sweets

Difficulty: Easy

Cuisine: Dutch

Yield: 12 Servings (1 cake (12-16 slices))

Dietary: Vegetarian

Ingredients

→ For the shortbread base

01 1¾ sticks (200g) unsalted butter, softened at room temperature
02 1 cup (200g) superfine sugar (caster sugar)
03 1 tablespoon (8g) vanilla sugar (or 1 teaspoon vanilla extract)
04 2 cups (250g) all-purpose flour
05 1 large egg (plus another for glazing)
06 Pinch of salt

→ For the glaze

07 1 egg, lightly beaten
08 2 teaspoons milk (optional, helps with brushing)

Instructions

Step 01

In a large bowl, cream together the butter, sugar, and vanilla sugar until light and fluffy (about 3-4 minutes with an electric mixer). Beat in the egg and salt until well combined. Gradually add in the flour, mixing until it forms a soft dough that pulls away from the sides of the bowl.

Step 02

Lightly grease a 9-inch (24cm) springform pan. Press the dough evenly into the pan, using the back of a spoon to smooth the surface. The dough should be about ¾ inch thick.

Step 03

Whisk together the egg and milk for the glaze. Brush this mixture over the top of the dough. Using the tines of a fork, create a traditional crosshatch pattern across the entire surface, or make your own decorative design.

Step 04

Bake in a preheated oven at 350°F (180°C) for 25-30 minutes, until the top is golden brown and the edges are slightly darker. Allow to cool completely in the pan before removing the springform ring and slicing.

Notes

  1. This traditional shortbread develops its best flavor after resting overnight, so try to make it a day ahead if possible.
  2. Keeps well in an airtight container for 3-4 days at room temperature, or can be frozen for up to 3 months.

Tools You'll Need

  • 9-inch (24cm) springform pan
  • Large mixing bowl
  • Electric hand mixer or stand mixer

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten (wheat flour)
  • Contains dairy (butter)
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 18 g
  • Total Carbohydrate: 38 g
  • Protein: 4 g