This homey one-layer Dutch Butter Cake, otherwise known as boterkoek in Dutch is a dense, rich treat that’s a classic of Dutch cuisine. Made of mostly butter and flour, this Dutch Butter Cake a stick-to-your-ribs kind of recipe that’s best enjoyed in true Amsterdam style: served alongside a hot cup of coffee or afternoon tea.
For more Dutch-inspired recipes and to read about our production trip to Amsterdam, pick up a copy of our March/April 2020 issue!
Dutch Butter Cake (Boterkoek)
Makes 1 (9-inch) cake
- 1½ cups (340 grams) unsalted butter, softened
- 1¼ cups (250 grams) granulated sugar
- ¼ cup (55 grams) firmly packed dark brown sugar
- 2 teaspoons (7 grams) tightly packed orange zest
- 1 large egg (50 grams), room temperature
- 1 large egg yolk (19 grams), room temperature
- 1½ teaspoons (9 grams) vanilla bean paste
- 2½ cups (313 grams) all-purpose flour
- ½ cup (62 grams) unbleached cake flour
- 1 teaspoon (3 grams) kosher salt
- ¼ teaspoon ground nutmeg
- 1 large egg white (30 grams), lightly beaten
- Preheat oven to 350°F (180°C).
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugars, and orange zest at low speed just until combined. Increase mixer speed to medium, and beat until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add egg and egg yolk, one at a time, beating until well combined after each addition. Beat in vanilla bean paste.
- In a large bowl, whisk together flours, salt, and nutmeg until well combined. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined and stopping to scrape sides of bowl. (Dough will be quite thick.)
- Spray a 9-inch springform pan with baking spray with flour; line bottom with parchment paper. Add dough to prepared pan; using a sheet of plastic wrap pressed on surface, spread and press dough into an even layer. Discard plastic wrap. Gently brush top of dough with egg white; using the tines of a fork, make a crosshatch pattern over surface of dough.
- Bake for 25 minutes. Rotate pan, and bake until golden brown and a wooden pick inserted in center comes out clean, 10 to 15 minutes more. Let cool in pan for 5 minutes. Carefully remove sides of pan. Let cool completely on base of pan on a wire rack. Remove from base of pan and discard parchment before serving.