Dutch Butter Cake
The Netherlands are famous for a rich, buttery delicacy called Dutch Boterkoek. AKA Butter Cake. Yes, this is a cake that’s ALL about butter!! :) It’s a very soft, buttery cake with the texture of a cookie. It’s like an ultra soft, super decadent shortbread. A few weeks ago when we were in Amsterdam, we searched high and low for this famous treat. Fortunately, you can find butter cake all over, usually even in regular grocery stores in the bakery section.
But it’s also super, super easy to make at home — you only need four ingredients!! If you’d like to try this famous Dutch delicacy in comfort of your own home, All it takes it about 30 minutes to transport you to a European cafe, sipping coffee or hot chocolate and nibbling on a rich, decadent cake.
The flavor and texture of this cake is honestly out of this world!! So tender and buttery.
Here’s all you need to get baking: sugar, flour, butter, and salt. That’s it!
These simple ingredients allow the flavor of the butter to really shine through. Since this cake is all about the butter, you’ll want to use a good quality butter. I decided to try it with a popular European-style butter — you can find this in just about any grocery store. Since European-style butter is higher in butterfat, it definitely gives the cake a rich, unique taste and silky texture.
However, believe me when I say you can use any kind of your favorite butter and this cake will be fabulous!! But if you’re making this for guests, and you want to really wow them and keep them guessing what the secret ingredient is, try making it with European-style butter.
Note: I used unsalted butter here, but if you want to use salted, just omit the salt in this recipe.
Melt the butter and mix with the flour, sugar, and salt until just combined.
I didn’t brown the butter this time, but I bet a Brown Butter Butter Cake version would be out of this world!!!
Then press into the bottom of an 8×8 baking dish lined with foil. This cake is so buttery I didn’t even bother spraying it with cooking spray. Here’s my trick that makes lining a pan with foil SO much easier.
Bake at 350 degrees F for 30 minutes, until the edges are golden brown. The middle will still look very gooey, but the cake is done at the point. All to cool completely before cutting so the cake can set up.
Once cool, remove the foil from the pan and slice into squares. These tiny ultra buttery cakes are SO dangerous!! Be sure to get them out of the house ASAP. :)
Dutch Butter Cake
- 2 cups (250 grams) all-purpose flour
- 8 ounces (1 cup) unsalted butter
- 2/3 cup (150 grams) sugar
- 1/4 teaspoon salt
- Preheat oven to 350 degrees F. Line an 8×8 baking dish with foil.
- Melt the butter and mix it with the flour, sugar, and salt until just combined. Don’t overmix. Press into the bottom of prepared pan.
- Bake at 350 for 30 minutes until the edges just start to turn golden. The middle will still VERY gooey, but the cake is definitely done at this point. Allow to cool completely before removing foil from pan and cutting into squares. Enjoy!
If using salted butter, just omit the salt from this recipe.