Dutch butter cake

Dutch butter cake - yes, you read that right: BUTTER cake! | in my Red Kitchen #butter #cake #buttercake #recipe

– Click here for this recipe in Dutch -> Boterkoek

It’s my party and I can eat what I want to…

No wait a minute… TWO parties today because it’s my birthday ánd exactly two years ago today I married the most amazing man on earth.

But yet today is just an ordinary Wednesday. The older I get, the less I value my birthday. This year is also the first time that I’m not going to celebrate it.

Of course tonight we will be heading out for dinner -just the two of us- and maybe this afternoon I will treat myself to a cronut.
Or shall I bake another butter cake? 😉

Dutch butter cake - yes, you read that right: BUTTER cake! | in my Red Kitchen #butter #cake #buttercake #recipe

The recipe that I give you today is one of my favorite recipes, and also the very first recipe I ever made. When I was a little girl I baked a Dutch butter cake regularly for my grandfather, who is just such a sweet tooth like me. Cookies, candy, pie or butter cake, nothing is safe with him around 😉
But since I no longer live in the Netherlands, he has to start baking a butter cake himself. Lucky for him, this is a very easy recipe! So ‘Bets’, I like to see a photo on WhatsApp of your first homemade butter cake soon!

To bake this butter cake I used a traditional Dutch butter cake form of 7.5 inch in diameter and 1 inch high. You can also use another form with similar measurements.


Dutch butter cake

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: a 7.5 inch cake

Serving Size: 12 pieces

Dutch butter cake

This traditional Dutch butter cake (yes, you heard that right... a BUTTER cake!) is one of my favorites to bake, ever since I was a little girl.


  • 1 packed cup all purpose flour
  • 6 oz soft butter, room temperature
  • 1 cup light brown sugar
  • 1 egg, beaten (divided)
  • pinch of salt


  1. Preheat the oven to 350 degrees F.
  2. In the bowl of standmixer, add the flour, soft butter, light brown sugar, 1 half of the beaten egg and salt. Use a flat beater to mix until combined.
  3. Transfer the dough to a lined round baking form and brush the other half of the egg on top.
  4. Bake the butter cake 25 – 30 minutes in the preheated oven, until golden brown. Let it cool in the form for a few minutes and then transfer the cake to a plate to cool more.


I used a traditional Butter cake form of 7.5 inch in diameter and 1 inch high. You can also use a similar form.




Want to know what I made for my birthday last year? Check out this Dutch apple pie!



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  2. Ingrid

    I made your Dutch butter cake and even though my family enjoyed it — it was a bit too rich for our stomachs. I think it needed more flour and perhaps baking powder and baking sida. I’m wondering with a little more flour like 1/2 cup and without baking powder or so perhaps it would make a great cookie. I thought I would try it again with the extra flour and roll it into small balls and make cookies

    • Ellen Bannink

      The name of the cake says it all, this is a very véry rich cake. This is the original recipe as it is, if you add more flour then it becomes a totally different cake. Adding baking soda only makes sense if you also add a sour (like yogurt or vinegar) or else it won’t work.

  3. Jeanette

    This is so interesting – I grew up on boterkoek too, though the versions I knew never used brown sugar and always included a little almond extract. I’m going to try your version! I love the variations I’ve seen; just made a version that replaces 25% of the flour with almond flour, which I also love. Adding lemon zest, a little vanilla, or not; sprinkling flaked almonds on top before baking – it’s hard go wrong with this recipe!

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