September 29, 2014

Dutch Butter Cake

Dutch Butter Cake. Only 4 ingredients, and everyone always raves over it!! #recipe

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.

Dutch Butter Cake. Only 4 ingredients, and everyone always raves over it!! #recipe

The flavor and texture of this cake is honestly out of this world!! So tender and buttery.

Dutch Butter Cake. Only 4 ingredients, and everyone always raves over it!! #recipe

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.

Dutch Butter Cake. Only 4 ingredients, and everyone always raves over it!! #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!!!

Dutch Butter Cake. Only 4 ingredients, and everyone always raves over it!! #recipe

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.

Dutch Butter Cake. Only 4 ingredients, and everyone always raves over it!! #recipe

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.

Dutch Butter Cake. Only 4 ingredients, and everyone always raves over it!! #recipe

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. :)

Enjoy!! :)

Dutch Butter Cake (Boterkoek)


2 cups (250 grams) flour
8 ounces (2 sticks) unsalted butter
2/3 cup (150 grams) sugar
1/4 teaspoon salt

1. Preheat oven to 350 degrees F. Line an 8×8 baking dish with foil.

2. 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.

3. 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!

Note: If using salted butter, just omit the salt from this recipe.

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Brown Butter Snickerdoodle Doughnut Muffins with Brown Butter Buttercream Frosting #recipe #doughnut #food

Are you getting tired of all my “Brown Butter” everything recipes lately???

If you just said yes, we can’t be friends anymore.

Just kidding. I totally still love you. Even my friend Kristen doesn’t like Nutella and we somehow make it work.

Last year I made these Strawberry Shortcake Doughnut Muffins for a Fourth of July party, and they were a MASSIVE hit with our neighbors. Even now, over a year later, everyone is STILL talking about them and asks for them every time we have neighbor nights.

This time, I decided to make them even MORE brown buttery fabulous, with Brown Butter Buttercream Frosting.

They’re pretty much the most amazing thing I’ve ever had in my entire life.

Brown Butter Snickerdoodle Doughnut Muffins with Brown Butter Buttercream Frosting #recipe #doughnut #food

Doughnut Muffins combine the best of two treats.

First, they’re sweet, melt-in-your-mouth, and pillowy like a doughnut.

Second, they have an addictive muffin-top texture on the outside, but doughnut muffins are way better, because they’re dunked in brown butter and rolled in cinnamon-sugar so that texture is ALL over the muffin, not just on top.

Then they’re topped with Brown Butter Buttercream Frosting to send them completely over. the. top.

Brown Butter Buttercream Frosting. You need to try it at least once in your life.

Let’s make these babies.

Brown Butter Cinnamon Sugar Doughnut Muffins with Brown Butter Buttercream Frosting

Here’s all you’ll need for the muffins: Butter, baking powder, eggs, flour, milk, and sugar. Please pretend like you also see cinnamon in this picture. Thank you for understanding.

Brown Butter Cinnamon Sugar Doughnut Muffins with Brown Butter Buttercream Frosting

Add 1.5 sticks of softened butter and 3/4 cup sugar to a large mixing bowl, and beat on medium-high speed for 3-5 minutes.

Brown Butter Cinnamon Sugar Doughnut Muffins with Brown Butter Buttercream Frosting

Until pillowy light and fluffy.

Brown Butter Cinnamon Sugar Doughnut Muffins with Brown Butter Buttercream Frosting

Add two eggs, one at a time, and beat until just mixed in.

Brown Butter Cinnamon Sugar Doughnut Muffins with Brown Butter Buttercream Frosting

Meanwhile, sift together 3 cups flour, 1 tablespoon baking powder, and 1 teaspoon salt. You can also just whisk them together if you don’t feel like breaking out the sifter.

Brown Butter Cinnamon Sugar Doughnut Muffins with Brown Butter Buttercream Frosting

Next we’re going to alternate mixing in the milk with the dry ingredients. Start by adding a fourth of the flour mixture (a little less than a cup) to the bowl and mix on low speed until just combined.

Brown Butter Cinnamon Sugar Doughnut Muffins with Brown Butter Buttercream Frosting

Then pour in a third of the milk and stir again, just until combined. Continue alternating mixing in the dry and wet ingredients, ending with the dry.

Brown Butter Cinnamon Sugar Doughnut Muffins with Brown Butter Buttercream Frosting

Mix until well combined and smooth, but be careful not to overmix.

Brown Butter Cinnamon Sugar Doughnut Muffins with Brown Butter Buttercream Frosting

Since we’re not using liners for these muffins, be sure to spray the pan generously with cooking spray so they don’t stick. Scoop about 1.5 tablespoons of batter into each mini muffin tin. A medium cookie scoop works perfectly for this. Bake at 350 for 14-15 minutes, or until a toothpick comes out clean.

Brown Butter Cinnamon Sugar Doughnut Muffins with Brown Butter Buttercream Frosting

Now we’re going to send these bad boys over the top. When these perfect little muffins come out of the oven, they’re dunked in brown butter and rolled in cinnamon sugar for a delicious sugary crust. They’re ridiculous. Start by melting the butter over medium heat. Once it’s melted it will start to bubble. Whisk occasionally.

Brown Butter Cinnamon Sugar Doughnut Muffins with Brown Butter Buttercream Frosting

When the butter starts to foam, like this, start whisking constantly and whisk for 1-2 mins, until it turns brown and you see brown flecks on the bottom of the pan.

Brown Butter Cinnamon Sugar Doughnut Muffins with Brown Butter Buttercream Frosting

When it looks like this, immediately remove from heat and pour into a bowl for dunking.

Brown Butter Cinnamon Sugar Doughnut Muffins with Brown Butter Buttercream Frosting

In a separate bowl, stir together one cup of sugar and one tablespoon of ground cinnamon.

Brown Butter Cinnamon Sugar Doughnut Muffins with Brown Butter Buttercream Frosting

When the muffins are just cool enough to handle, remove them from the tin…

Brown Butter Cinnamon Sugar Doughnut Muffins with Brown Butter Buttercream Frosting

And dunk them in the brown butter, coating on all sides. Thank you Kevin for hand-modeling here. I think he has a real career at this!

Brown Butter Cinnamon Sugar Doughnut Muffins with Brown Butter Buttercream Frosting

Finally, roll around to coat in cinnamon sugar.

Brown Butter Cinnamon Sugar Doughnut Muffins with Brown Butter Buttercream Frosting

Seriously!! That sugary, crunchy crust paired with the pillowy, soft muffin is absolute perfection. Now, you could totally stop here and have a perfectly delicious dessert.

Brown Butter Snickerdoodle Doughnut Muffins with Brown Butter Buttercream Frosting #recipe #doughnut #food

But you know we’re not gonna stop, right? I made a simple, brown butter buttercream frosting (recipe below) and piped it right on top.

Brown Butter Snickerdoodle Doughnut Muffins with Brown Butter Buttercream Frosting #recipe #doughnut #food

So much brown butter goodness in one tiny little treat!! These are ultra decadent and super dangerous, so get them out of your house ASAP or get ready to act super-shady while shoving them into your mouth and hiding in a corner, swatting at anyone who tries to come near and steal your Brown Butter Delights.

Enjoy!!

Brown Butter Snickerdoodle Doughnut Muffins with Brown Butter Buttercream Frosting


Doughnut Muffins

12 tablespoons (1.5 sticks) butter, softened
3/4 cup sugar
2 eggs
3 cups (13.5 oz) all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup milk

Preheat oven to 350 degrees F. Coat a mini-muffin tin with nonstick cooking spray. Beat the butter and sugar for 5 minutes until soft, fluffy and lighter in color. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, and salt. Stir a fourth of the dry ingredients into the batter. Then stir in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and batter is smooth, but be careful not to overmix. Fill muffin tins with 1.5 tablespoons of batter (about 3/4ths full). Bake at 350 for 14-15 minutes until a toothpick comes out clean.

Brown Butter Cinnamon Sugar Crust

12 tablespoons (1.5 sticks) butter
1 cup sugar
1 tablespoon ground cinnamon

Melt the butter until it starts to bubble and then foam. When it starts to foam, whisk constantly for 1-2 minutes until it turns brown and you see brown flecks at the bottom of the pan. Immediately remove from heat and pour into a bowl for dipping. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove from the tin and dip them on all sides into the melted butter then roll in the cinnamon sugar.

Brown Butter Buttercream Frosting

6 tablespoons butter
1 cup powdered sugar
1 teaspoon Tahitian vanilla extract
1 tablespoon milk

Melt the butter until it starts to bubble and then foam. When it starts to foam, whisk constantly for 1-2 minutes until it turns brown and you see brown flecks at the bottom of the pan. Immediately remove from heat and pour into a mixing bowl. Let cool to room temperature. Place the butter, sugar, and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes. If necessary, add milk, one tablespoon at a time, beating for 1-2 minutes after each addition until desired consistency is reached. Pipe onto muffins.

Makes 18-20 mini muffins.

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