The Netherlands are famous for a rich, buttery cake called Boterkoek. It literally translates to Butter Cake. It’s like a super soft and very rich shortbread. I was so excited to recreate this recipe for Dutch Butter Cake that tastes just like what we had in Amsterdam!!

Dutch Butter Cake Recipe

Dutch Butter Cake is super, super easy to make at home — you only need four ingredients!! If you’d like to try this famous Dutch dessert in comfort of your own home, all it takes is about 30 minutes to transport you to a cafe in Amsterdam indulging in this authentic Dutch Boterkoek.

Dutch Butter Cake Recipe

The flavor and texture of this Dutch Butter Cake is honestly out of this world!! So tender and buttery.

Dutch Butter Cake Recipe

Dutch Butter Cake Ingredients

Here’s all you need to make Dutch Butter Cake: 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.

Baking Note:

I used unsalted butter here, but if you want to use salted butter, just omit the salt in this recipe.

Dutch Butter Cake Recipe

How to Make Dutch Butter Cake

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 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.

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 Recipe

Once cool, remove the foil from the pan and slice into squares. These tiny, ultra buttery squares are SO dangerous!! Be sure to get them out of the house ASAP. :)

Hope you love this Dutch Butter Cake recipe as much as we do!!

Dutch Butter Cake

Dutch Butter Cake Recipe

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 1 (8x8) pan 1x
  • Category: Dessert
  • Cuisine: Dutch


Dutch Butter Cake (Boterkoek) is a famous, soft, buttery cake from the Netherlands.



  • 2 cups (250 grams) all-purpose flour
  •  8 ounces (1 cup) 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.


If you want to use salted butter, just omit the salt from this recipe.

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231 Responses
  1. Asnat

    I am reading a lot of comments by readers about their versions coming out crumbly, not gooey and I thought I would add a bit about the science of baking. First: weigh your flour, if you just scoop it out of the bag you could be adding 30% more flour. Second: take into consideration using the European higher fat butter. Third: Different ovens bake differently, so err on the side of underbaking any recipe meant to be gooey. It will continue to bake/set as it cools. Lastly if it does come out crumbly, enjoy the moment. Nothing wrong with a delicious crumbly dessert and try again with tweaks another time.

  2. Summer Elasady

    It would be very helpful if you posted a picture of what “just combined” and “brown the edges” looks like, as they are both pretty subjective terms. Other than that, easy to follow. Thanks for posting!

  3. Kevin

    This is one of my favorite recipes, though that’s partially because it’s simple enough that I’ve had it memorized since the second time I made it. I make this all the time, and people ask me for the recipe.

    1. Amanda

      I think it would be AMAZING with brown sugar and brown butter!!! Probably SUPER rich but super good if you just have a small piece! :) Let me know how it turns out!!!

  4. Kim

    Made this today. It is as good as it sounds. I Google’d the ingredients I had in the camper and it gave me this recipe. I’m so glad it did,it I can see where all the calories are going!

  5. M

    Same as some other reviewers – mine turned out like a shortbread cookie/cake hybrid. Regardless, it’s super delicious and so so easy. I added almond extract plus sliced almond on top!

    1. Dj Moore

      Yummm, sounds exactly what I want to do with it. Almonds are my favorite thing along with some raspberries. The texture is what I can’t wait to try. Looks scrumptious. Making tomorrow for a breakfast cake. I think it would be nice to try some apples maybe sprinkled into the batter.

  6. Crin

    This is called shortbread in Scotland. The butter is not melted but softened and then the sugar added and lastly the flour incorporated until the bowl sides are “cleaned”. The rest is the same!
    Thank you for this very nice recipe!

  7. Kathy

    it seems so funny to me how people put their spin on this recipe. My grandparents were from scotland and they made shortbread cookies every Christmas. I would never add anything to their recipe. and this recipe is basically a shortbread recipe. You do not use vanilla in shortbread, or milk or egg. it changes it completely. So when people are adding all these things they shouldn’t call it butter cake. Sorry if my post is more of a rant. but it just bugs me how people can do this. It is a perfect recipe the way it is. thank you for posting it on here. It is on my to do list now. I am going to bake it later today.

    1. Carolyn

      I have to disagree. There are variations on numerous kinds of recipes, but they’re still the “thing”. I have a boterkoek recipe from the Dutch mother of a friend, and it used an egg and 1/4 cup of ginger marmalade. And was it ever delicious! It was a very buttery (not melted butter, but squished), and was, in my opinion, an authentic variation of a Dutch boterkoek, being a Dutch family recipe. It was made almost exactly like the recipe given here, but with those couple of tweaks.

      After all, some Americans make a pot of chili with hamburger and some make it with cubed beef, some with beans and some without, and yet they’re all still chili. An orange bundt cake might be made with freshly squeezed orange juice and another might have the addition of orange marmalade. They’re both still orange bundt cakes!

    2. Liz

      Adding or changing ingredients makes a different recipe. It seems insulting to the person offering her/his recipe to do that attached to the original. If someone wants to create a different recipe, post your own. This recipe is great as it was presented.

  8. NiK~NakKz

    Thanks for the AwesoMe LookinG Recipe! I cant wait to try!… Im actually making planz right now to go bake this yummy Looking Cake This Evening w/ A Girl-friend Of Mine! ExciteD!

  9. Julia Stearns @ Healthirony

    Oh my! This dutch butter cake was delicious – and so easy to make! Will have to try this for my family. Thanks so much!


    I’m curious how you came up with the calorie count? I put the three ingredients into FitDay and came up with a total of 3117 cals for the recipe, for 9 servings, that’s 346 cals per bar. What program did you use, please?

  11. Shelley

    Absolutely delicious. I could eat the whole pan. Bonus – it only take about 5 minutes to assemble, and 30 minutes to bake. 

    1. Nancy

      Never use wax paper in the oven, the wax layer will melt into your dish! I think maybe you meant parchment paper. :)

  12. Julie Hagerman

    I have my Dutch butter cake in the oven now.
    I can’t wait to see how it turns out, I’ll be taking it to a birthday party .

  13. Chelle

    I don’t usually comment on recipes but this one has saved my life more than once. It is really tasty and easy, but the best part is that it requires so few ingredients! I’m on a college budget and this has helped bridge the gaps when I don’t have enough money to buy food for a few days. Thank you!

  14. Madhumanti

    Tried this just now. It has a very different texture..somewhat like a cookie-ish cakeish :D . I did add an egg as i did not have enough butter at home. It is the easiest dessert i have ever made in an oven! I like the taste , it is definitely not super fancy but given the effort , its worth making. Thanks so much!

  15. Layla

    I just made this but it tasted more like butter cookie? I’m not sure why. The batter wasn’t as wet as the batter in your picture. It still tasted great haha.

  16. Lauren Adams

    I followed the directions as posted but put a thin layer of brown sugar op too before putting it in the oven and it turned out so perfect. 

  17. Debi does dishes

    Here is where my search for claimjumper’s butter cake led. Looks the same. Can’t wait to try. They bake ’em in round tins then turn them out and cover with strawberries and a scoop a vanilla…

  18. Sommer Morrison

    Just wondering if its supposed to be gummy or did I not cook it long enough I was afraid is burn it so it actually only cooked for twenty mins. Any answers?

  19. Cris Vanderploeg

    Being Dutch, from Holland Michigan —  my mom made the best Butter cookies too. Can’t beat the simple things in life. 

  20. Kristen

    I made this today with the browned butter and a tsp. Of vanilla… it was delish!! With such few ingredients and 2 kids under 2 running a muck, I had to try!! Mine was a little on the crumbly side, more shortbread consistency.. i fallowed  the recipe to a t including the bake time.. I wanted to make sure I did it right?? Was that the way the texture of this recipe was supposed to be?? 
    It was still delicious!! Yummy!!

  21. Bethany

    Very very delicious. Maybe shorten the baking time though. Ive made it twice. And both times I cooked for about 30 min or until edges golden were brown and both times it was a bit too long. Both turned into a delicious shortbread instead. Still good but probably not what it is supposed to be. Love how simple this is to make!

  22. Fouzia Bukhari

    Will the cake turn out well if I don’t line the baking dish with the foil and pour the batter directly onto the baking dish? The recipe is really easy for a person like me who hardly cooks or bakes. Thankyou so much for sharing! ??

  23. Neferteri

    I just made this and it is to die for.  Me and my son made it and he feel in love.  It’s so good!!!!! Thank you for the recipe. 

  24. Meredieth

    I can’t help but point it out that in your picture for this recipe you wrote 2 sticks of butter but in your actual recipe it says 8 oz which is only 1 stick of butter (and I bought the exact butter you have). I didn’t notice this until I have already gotten home so I bought 2 sticks of butter. I only used 1 stick and it looked fine when I pressed it into the pan and now it’s in the oven. I hope this works out well and it comes out the way it’s suppose to. Would you please clarify if you used 2 sticks or 1 stick ? 

  25. Catherine Miller

    Oh my goodness! I have been craving this for 50 years! Finding your recipe was a Godsend. I followed the direction to the T and just finished eating a piece. Delicious! Perfect texture. Thank you so much for sharing!

  26. Donna

    My Dutch mother-in-law used to add Anise seeds to her Butter Cake……if you like licorice flavor you’ll love what it does to the cake. You can also substitute honey for the sugar, slightly different flavor again but still delicious. Awesome with coffee! 

  27. Jean |

    If it’s all about the butter, I’m sure to like it! I’ll have to try this out on my Dutch friends.

  28. Lisa Morris

    Amanda –

    I made this cake but it didn’t turn out like your picture. It’s not real gooey – did I do something wrong?

  29. Miss Lily

    I made this recipe today on a gloomy, rainy day. I followed the recipe exactly and cut up some fresh strawberries, kiwis, and blueberries to serve on the side. I served it with a fresh pot of Earl Gray tea and enjoyed the cake immensely. Very simple, but delicious.

  30. Mrs. Good

    I tried this recipe tonight with Land of Lakes unsalted butter and it was yummy! I added 1/2 teaspoon of vanilla and almond extract. Thanks for the recipe I will be making this again for a quick and easy dessert.

  31. Vanessa S.

    I just wanted to say I made this last night for a party today at work, and it was beyond delicious! I doubled the recipe and followed the advice of some other commenters, adding 1 t. Vanilla, 1 t. Almond extract, 1 T. Milk, and a pinch of baking powder. Oh, and I used store-brand butter–worked perfectly!

  32. Eliza

    Considering i’m usually a disaster in the kitchen, this looked pretty straightforward and oh my goodness is it ever! the whole house smells so delish while it was in the oven, i could barely wait for it to cool! Thanks to tips from the others (adding a bit of milk, lemon zest, milk+egg wash on top) and everything came out great! i especially love how the egg wash gave the top a very nice brown crackle.. its like a cross between a shortbread and a fat chewy cookie, haha. Super yummy and will definitely explore adapting this recipe soon.

  33. Marielle

    Haven’t tried the recipe, but seeing all the comments it must taste nice. However it doesn’t look anything like a boterboek. It’s very pale, probably because you haven’t used any eggs in the batter, and also no egg-wash on top of the cake. And in regards to flavoring, we (as in the Dutch population) don’t use lemon zest or almond extract in a boterkoek, instead we add real almonds on top of the egg-washed cake ;)

  34. Helen

    I love a yellow cake made by Boonzaaijer Bakery who was a chef in the Netherlands – Dutch – I don’t want his recipe, but is there a recipe that has a great taste like his cake? The cake is light and and has a white creamy filling. We live in the south and are unable to get the cake. I use to walk to his store to get a slice of his yellow cake when I lived in Kalamazoo Mi. (In fact, I would get 3 slices with my baby and I would eat them all before I got home.) Thank you for allowing me to ask you this question..

  35. Andrea

    So good! I am always craving something sweet after dinner and had nothing in the house earlier this week. This recipe popped up in my Facebook feed, took me a total of 5 minutes to throw 4 ingredients in a bowl and then to the foiled pan. Had to wait longer for the oven to heat up! They are delicious and not overly sweet. Hubby even loves them! Thank you!

  36. Sallie

    Yum! I am a shortbread fanatic so I had to make it immediately. I did brown the butter in the microwave and it is soooo wonderful! It is so hard not to keep cutting off little snitches. I need to put some in the freezer. We have pecans trees so next time I am going to add pecans.

  37. Annette Boersma

    This has been a family favorite here in our 1/2 dutch household for many years. My husbands many cousins made it from their moms, too, and have put it in our family cookbook! Ours, too, is baked a little darker but basically the same. It’s a wonderful cake and easy and fast for coffee time with family that drops by!

    1. Annette Boersma

      Oh, and I forgot to say our family always adds almond flavoring, about a teaspoon. I think that’s what came from the great-grandma.

    2. JoAnn Welch

      My grandmother came from Holland in 1908. She made this recipe for years…especially for all the grandchildren in the fifties. I still make it but my recipe is 1# of softened butter, 2 cups of sugar and 4 cups of flour. Sometimes a little more flour is needed. She baked it in an enamel pan that was past down to my mother. The butter cake needs to bake at 350 degrees for a half hour and 10 minutes!(my grandmother’s words) It’s great right out of the oven. It can get hard after a day or two but warmed up in the microwave fixes the problem. We used to scramble to get the corner pieces! Common sense tell us it is not eaten often…..

  38. Beliz'in Valizi

    Great recipe but it does not look the ones that we have in Netherlands it should be much more darker. What is the difference? Is this one lighter or better, then i would like to try this as well :)

  39. Michelle

    Just made this tonight and loved it. This is officially the easiest from scratch baking recipe I’ve ever made! Next time I’ll add the almond extract that other commenters mentioned–I imagine that will take it over the top. Thanks for a new favorite!

  40. Annie

    These were so delicious! I was wondering if you could either bake these like shortbread cookies and shape them precooking or cut them out after they had cooled. I would try it myself but my family ate the whole cake!

  41. Vickiede

    I am making this today to take to a barbeque. I hope it’s good. I doubled the batch. It looks and smells terrific.

  42. Kath

    Just made these this morning. WOWZER — They are Awesome! Reading the commentary I felt I would want some flavor added. Not a big fan generally of almond extract and I didn’t have any. So I used the zest of 2 lemons and about 1/4 tsp of vanilla. It added a subtle flavor and I’m glad it’s in there. I would be tempted to try some lemon juice in lieu of any vanilla in it next time …. and there will be a next time. I banged mine on the counter and I had also really pressed it into the pan, so it came out more like some of the Dutch reviewers seemed to indicate it should. To me this isn’t a “cake” per se, it’s a very tender shortbread cookie, but whatever you call it — it’s delicious. Pair it with a cup of coffee or tea and wonderful. I like the fact it’s also kid friendly. I have a # of friends with young children and they could easily put this together (other than my addition of the lemon zest — some tender fingers might get scraped).

  43. Barbara

    Amanda – I made this butter cake and also it did come out more like a shortbread than a cake. The picture looks more cakelike than mine. What do you suggest? It was very good as a shortbread, but I was expecting more cakelike. Love your website.

  44. Shirley

    Nice to find a dutch recipe inbetween the cinnamonrolls and oreopies :) …… I wonder if you tried baking the Boterkoek with all/some of the Dutch tips like the eggwash and the density?

    For me personally the batter has to have a bit of lemonzest to cut the butterflavour the way it needs, the caketin needs to be buttered good in order to give the cake a brown buttery flavour and crunchyness, …. make her look pretty and seductive bij flattening out the batter (no airpockets) evenly with a wet spoon, give it an eggwash and make a window/cross pattern with a fork.

    Decorate the pattern with some halved peeled untoasted almonds,…these will toast during baking and boast the butter flavour while making the cake look even more delish :) Greetings from Haarlem

    1. Shirley

      And please,…..don’t use melted butter!

      Antoinette is right, use cold butter and cut into dice, knead with cold hands (this will ensure the short crust effect) untill combined. Do not overmix otherwise the gluten in the flour will activate and make your batter tough and gummy.

  45. Cyndi

    This is the second time making this cake this week. It is truly FANTASTIC. I followed the recipe as is. It is FANTASTIC. Next time I will make it using the almond extract. My husband is second generation Dutch-American and I am glad I found this recipe. Thank you for sharing. Cyndi Boersma

  46. Sandy

    Most of the recipes I’ve seen for this cake adds 1-2 beaten eggs. So why are there no eggs in this recipe. I’ve never made any version of this cake and am just wondering.

    1. Kate VanBuen

      Most traditional recopies don’t have any egg in the batter, but recommend brushing beaten egg on top before baking! It makes it look nicer, but definitely isn’t necessary.

  47. Kit

    I must try this in Amsterdam! Where did you have what you thought was the best? I would like to go there. I hope you found the best place for Apple Tart Cake, Winkel 143. If not, please make sure you try it on your next trip!

  48. sam

    Want to make this weekend then I saw someone comment so not use supermarket butter
    But I thought any brand. Can you help me I do not live close to stores and have busy schedules so I was in hopes of making and enjoying but if not going to taste good I do not want to try.

  49. Redstagredd

    Oh my goodness this recipe is insane!
    Love Love Love.!!
    Tried the recipe once with our better and the second time with European butter both are super delicious. Then I made a batch with sugar substitute for my friend who has diabetes he went crazy for them also. I believe I have found a slice of heaven here on earth

  50. dee

    OMG. wish I never saw this recipe as I sit here with a tummy ache…SOOO DELICIOUS!!!! sooo buttery…sooo gooey sooo yummy!! I also put some egg wash on top… the worse part…sooo easy to make & so little ingredients. .definitely more tummy aches in the future….

  51. Cheryl

    I have this in the oven right now. If it turns out yummy I’m going to top it with a lemon and blueberry glaze. YUMMY! Thanks for the easiest recipe of all time. I also made this in one bowl. Melted the butter in the microwave then used a scale to weigh the flour and sugar in by using the “tare” button on the scale. Thanks for adding the weight by the way, that is very important to me.

    1. Cheryl

      I have made this at least a dozen times since I first reviewed it. This is so amazing. I’ve been adding one cup of toasted pecan pieces. Thanks again for an awesome recipe!

  52. Laura

    This cake is TO DIE FOR! I made it, ate it all, made it again, ate that too so I doubled it! Ate that too, had help from the hubby but this is SO easy and just the BOMB!

  53. Amanda

    So this has been on my to do list for the past few months, and I finally got around to making it, and I’m so glad I did! So, so easy. Thank you thank you thank you.

  54. antoinette

    ik ben hollandse en cakemeel is niet hetzelfde als bloem .gewone boterkoek gaat bij ons met basterdsuiker dit is een vochtigere suiker. kristalsuiker vermalen kan ook. poedersuiker geeft heel ander baksel.wij doen een ei klutsen(doorroeren)en er het grootste deel door de boterkoek, het kleinste gedeelte gebruiken om bovenop te bestrijken. geen gesmolten boter maar boter in kleine blokjes snijden en koud erdoor mengen met het doorkneden niet te lang doorgaan dan word hij minder lekker .als extra topping kan je schijfjes appel (geschild )of noten bv pecan toevoegen maar zonder is hij ook heerlijk!ook kan je een laagje amandelsijs tussen de laagboterkoek stoppen .misschien heeft iemand hier wat aan .helaas kan ik alleen nederlands en helpt vertalen via computer?met vriendelijke groeten, Antoinette

    1. Daphne

      Antoinette – I, for one, understood you perfectly! I will certainly experiment with a beaten egg, as well as cold butter, on my next try. For now, while I search for mijn Oma’s recept, ik wil recept van Amanda probeeren, as it sounds so irresistibly simple, I can not pass it up. Lekker!! Bedankt!!

  55. Brooke D

    I made this following your recipe and loved it, but I decided to try it with a few of the suggestions posted by adding a pinch of baking powder, tbs of milk, along with a 1/2 tsp of both vanilla and almond extract…sooooo good. The almond extract really takes it to another level!

  56. Lauren S

    Being of Dutch descent, I grew up with boterkoek, and I gotta say, my mother’s recipe will always be my ultimate favourite. I LOVE boterkoek and it will always be one of my most loved Dutch desserts. That, and speculaas…

    Anyway. So, I came to this blog post via Pinterest, only because I saw the picture and the caption and had to come and comment about the fact that you have SQUARES of boterkoek. I have never ever ever seen boterkoek in squares. It seems so wrong! I’ve only ever seen boterkoek baked in pie ties and cut into wedges. Just sayin’ – that would be a more traditional way to make it.
    Also: my mom’s recipe also adds in both Lemon Extract and Almond Extract. People are always asking her to bake boterkoeks for church functions, etc, and asking for her recipe!

    1. Harmanna

      Also Dutch. .born in Den Haag, mom in Meppel & dad is Indonesian. ..anyway! Grew up on this as well always in triangles! lol I’ve made with & without almond extract .. Love both

  57. Nicole

    I’m half Dutch and grew up in a predominately Dutch community in Wisconsin and have never heard of this. My hometown (near Kohler WI) even has a Holland Festival every July. I made this the other day, but must have baked it too long because it came out dry, more like a shortbread or to be used as a crust for a lemon bar. Still good. I googled other recipes and most call for at least one egg and some almond extract. I’m going to give your recipe another try though and watch the bake time closer.

  58. Monique@The Urban Mum

    For a Dutch girl this recipe ticks all the boxes. Afternoon tea for the kids and neighbours tomorrow. I had better share or I could eat it all myself! Delish…

  59. bamagirlinla

    Hey, girl. Is this better than the ooey gooey buttercake or do you prefer the ooey gooey one that has cream cheese? I haven’t had this Dutch one, but I am very interested in it since I love the Dutch kevulde koeken….which is an almond paste filled to the max cookie I had in Holland. That cookie was the best cookie of my life so your Dutch buttercake intrigues me. Please tell me which is better, this or the ooey gooey American one.

  60. Linda

    Just made Dutch butter cake. It was so easy to prepare.
    I didn’t have aluminium foil, so I buttered a non stick 8×8 pan & dusted w/ sugar.
    Let it cool completely, before cutting into squares. I’ll make this again & again. It was rich & buttery. Needs nothing else. Tast’s like shortbread cake! Thanks so much for this simple & rich buttery receipe.

  61. Jennifer @ Show Me the Yummy

    Is there anything better than butter? Paula Deen would love this recipe! It looks so dense and perfect. I’m drooling.

    1. Amanda

      Hi Pixie,

      The bars are so buttery, you don’t have to do either — lining the pan with foil just makes them easier to get out and cut into squares. Hope this helps! :)

  62. Lisa

    Hey Amanda. I am really, really new to this baking stuff. Made some Traditional Scottish Shortbread and this looks equally as yummy.
    My question is..keep in mind a new baker here…what size is that pan? I have a rectangle one but I think the picture is a short one?
    Can you please tell me the size of the pan?
    Thanks a million.
    Bake On :)

  63. Lori

    I’m an American living in the Netherlands now for 12 years. Boterkoek is actually butter cookie if translated. It’s fantastic and your recipe is close to an actual Dutch recipe.

    Candied ginger and almonds are also great and traditional additions.

  64. Robynne Baluyot

    I haven’t had this in years. I worked for a family that made this for us and I loved it. I am so glad to find the recipe. I remember it having an almond flavour. Do you ever add almond extract?

  65. Rita Hibdon

    any sub’s idea for the flour? to make it gluten free? Also, stevia instead of sugar? then it might not taste as amazing?? but trying to be healthier these days..

    1. Angie


      I just found this recipe today and had to make it right away, but with needing gluten free, I tried Cup4cup instead of flour. I’m not sure what the original tastes like, but I can tell you that “my” version reminded me of Walker shortbread. I cooked it the full 30 minutes and did the recipe by weight and I would cook it for less time next time. It isn’t cake like, it’s more like a crumbly cookie, but very yummy!

      Amanda – thanks so much for a yummy, very quick and easy treat!!

    1. Deirdre

      It’s supposed to! The denser the better it tastes, it’s supposed to be really rich. The way my Dad makes it, there’s barely any air in the cake (I’m Dutch and grew up with this stuff. Sneaking off bites of the batter is one of my favourite childhood memories), it’s not at all like a cake!

  66. Noelle

    Oh my goodness, this is AMAZING! I couldn’t even wait for it to cool before digging in! I used regular Land o Lakes sweet cream salted butter and it tastes fantastic.

  67. Amy

    My family is dutch and grew up with boterkoek. Buy add almond extract! Dutch goodies need to taste like almond :)
    And we always bake it in a round pan.

  68. Michelle

    Made this today and used the suggestions by Anita and added 1/2 tsp each of vanilla and almond extract, a pinch of baking powder and 1 TB milk. Brushed with a beaten egg before baking and as soon as I took it out of the oven I dropped it firmly on the counter a couple of times! Oh My! It was as delicious as everyone has said it would be! Super easy to make and I even used store brand butter *gasp*! Thank you for sharing. This will be a recipe we will make often!

  69. jane

    What if I do not use white sugar? Can this be made with coconut sugar, honey,agave nectar or any other healthy sugar alternatives? It just looks so delish! Thank you…

    1. Erin

      Jane, I don’t use white sugar either….and I haven’t tried making this yet. However, my guess is that the flavor from the coconut sugar would be much too strong for this cake. Agave probably won’t work either because its a liquid sugar in place of a dry sugar. (and I don’t consider agave a healthy sugar anyway. Grade B Maple syrup is my go-to healthy-er liquid sweetener.)

    1. Amanda

      Probably, however, I’d probably only put about 2-3 tablespoons of dough in each cup, making them more like round, flat cookies, rather than a large muffin, and watch the cooking times very closely. It’s hard to tell when this cake is done, because it still looks very underdone in the middle when it’s time to take it out of the oven. When the edges are golden brown, take it out and let cool completely to finish setting up. Good luck!

  70. Karel

    I’m Dutch and the first thing I noticed looking at the pictures that there was air in the Boterkoek. That is a definite no no. Bake the boterkoek at a low to medium temperature (350 F is OK-ish) and only just. You can see the dough change from the border the middle to a slightly darker color while it bakes. As soon as the color changed in the middle, get it out of the oven and tap the Boterkoek quite firmly a couple of times on your worktop.

    And another -authentic- variation is to add some very fine lemonzest to the Boterkoek. And finally, my absolute favorite variation: candied finger! Coarsely chopped in a thin layer on top. Devine barely describes it.

    1. Brooke

      Your variations sound amazing and I’m going to make it using them. I want to clarify, though, do you add the zest or ginger prior to baking or after?

    2. Carol Ann

      I am very sure that I am not the 1st to write and tell you that your accidental mis-spelling of “ginger” made me laugh so hard that I had to get a kleenex to wipe away the tears! Kind of goes with the Halloween theme! It all sounded so correct that I am surprised there were no questions from readers wanting to know WHERE to get the candied fingers! THANK YOU for the best laugh I’ve had this week! BTW- Im making the Boterkoek tomorrow!

    3. Michele

      HEE HEE, candied finger…..we know you meant “ginger,” but oh what a difference a letter can make to a meaning! Thanks for the giggles, and for the variations! : – )

    4. Stacy

      Lol…I seriously thought when you put “candied finger” (ginger I know).. maybe you meant those cadbury chocolate covered finger’s!…lol..then someone else asked where to buy them and I didn’t feel so dumb not realizing you just misspelled “ginger”…good laugh!

  71. Sabine

    As a Dutchie I was so surprised seeing this recipe on your site. I totally love Boterkoek. For a real Dutch look wel try to make the top look flat, and make diagonal stripes on it with a fork. Also use the egg tip above from a fellow Dutchie. Enjoy.

    P.S. We have a lot more yummie cookies, cakes, breads, etc. Try Speculaas, or Stroopwafels :)

  72. Anita

    I got a boterkoek recipe from a Dutch woman, and I’ve been making it for almost 25 years, with a few variations. A round pie pan works well, and like Christine I use 1/2 t. almond extract and 1/2 t. vanilla..the flavor is amazing! And yes! brush a beaten egg on top for the beautiful golden top like Jolanda mentioned! (my recipe also calls for a pinch of baking powder, and a bit (1 T) of milk; so yours sounds easier! I’ll need to give it a try!

  73. Jolanda Brands

    I’m Dutch and still living in Holland, but I browse the internet daily for new recipes. I couldn’t be more surprised when I stumbled on this recipe. A real dutch boterkoek! Did you know we have special pans to bake them in? They are round btw. But they taste great no matter what you bake them in. In Rotterdam we use a beaten egg to brush the top before you bake it. It will give the boterkoek a nice golden brown top.

  74. Heather

    I made this last night using browned butter (same brand you used), and it tastes great! I doubled the recipe and baked it in a jelly roll pan. It came out crunchy and a little greasy. I’d still make it again, just wondering if you had thoughts on why it wasn’t soft like yours. Thanks for the recipe!

    1. Kim

      I find changing up the pan shape/size always, always changes cooking times for me. Perhaps it needed a slightly shorter cooking time? Same with if your oven runs a bit hot?

  75. christine

    mmm, love me some boterkoek. But our family recipe (from my Opa who had a bakery in Holland) has almond extract in it- now that’s some yummy boterkoek!

  76. Desi

    I have 8 oz of kerrygold butter that now has a new mission. Would I be able to use cake flour? I’m wondering if that would make it better or if I should stick to all purpose?
    Thank you, this looks wonderful!

    1. Amanda

      I would definitely try it with cake flour! :) Let us know how it turns out :) I bet fabulous!! :) Good luck! :)

  77. Annelise

    Haha, i’m from Holland and it is so funny to see something dutch like boterkoek on your site. I love boterkoek, it always tastes delicious and it is so easy to make! I always do put in a tiny little bit of vanilla, but that’s up to your personal taste i guess :)

  78. Lin

    I made this and it was amazing! But it came out more like a thick shortbread. What do I need to do to make it more cake-like, like yours? Again, I repeat – it was A-M-A-Z-I-N-G!!! Cannot wait to try it again.

    1. Jenn

      Mine too! I browned my butter and it did make a very tasty shortbread. I wasn’t sure if I over handled the dough? Any thoughts?

  79. Traudel Tipton

    I couldn’t wait to make it today. I had only a round pan, so why not… And I doubled the recipe and I just took it out of the oven and now I have to wait ’til it’s cool. Can’t WAIT. It’s taking FOREVER.
    Thank you for this recipe. Love You!

    1. Amanda

      Yes, you can make in a round pan! Just watch the cooking times. Bake just until the edges are golden brown, then set aside until it is completely cool and set up. Hope this helps!

  80. Amy

    As soon as I saw the recipe, I knew I needed to make it immediately. I’m eating a piece now. Delicious, and so easy to make! I really could eat the whole pan! My father wanted me to put some chocolate on top…until he tasted it. He’s normally a chocolate-only dessert type of guy, but he gives this a huge thumbs up, and so does my mom. I will make this often ~ I can’t believe how good this is with only three ingredients (I used salted butter, so omitted the called for in the recipe). Thanks so much for such a wonderful and easy recipe!

  81. Stephanie S.

    OMGoddness! So… I found your blog Today via Tasty Kitchen & the first recipe I see is for the Dutch treat my 96 yr old grandpa & my mother also from Holland are famous for!

    I have made Boterkoek for years & THE most important rule to making it is use the BEST quality butter you can buy at the store. It’s a must. NO grocery store brand cheap stuff of it will come out all wrong.

    1. Jamie

      I just found this recipe & am anxious to try!! I have organic butter then last night @the grocery store I bought Ghee, would that work ??

    1. Robin

      My husband is Dutch (his family is from Amsterdam) and they always makes it with almond extract in it. You can make it either way you prefer but the almond adds to it. Both are delicious.

    2. Taunya

      the dutch cookbook I use calls for 1 tsp. almond extract. That is the key to flavouring this cake…mmmm

    3. Dineke RIeske

      It’s really a personal choice what you use.
      My mom’s recipe makes it with the bare minimum of ingredients – butter (usalted), flour, suga – no salt!
      It’s the best I’ve ever tasted. I personally don’t like those that add things like almond. It completely changes the flavor (for the worse in my opinion). Also, they turn out better if you have a propper ‘boterkoek’ pan. They are really flat and thin which makes for the optimal mix between soft and crunchy and allows it to brown properly.

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Meet Kevin & Amanda

Kevin and Amanda

We love to travel and to eat! Here we share our favorite quick and easy recipes, plus travel tips and guides for our favorite places around the world. If you have any questions about what camera I use or how I edit my photos, check out my photography tutorials.


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