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Dutch Butter Cake (Boterkoek) with Almonds
4.8 from 76 votes

Dutch Butter Cake (Boterkoek) with Almonds

Dutch Butter Cake, or Boterkoek, is a dense, buttery cake flavored with almond and vanilla extracts and topped with sliced almonds for a slight crunch. This recipe uses salted butter creamed with sugar before adding flour, resulting in a rich and moist texture. It’s traditionally baked in cake pans and scored to serve in wedges, offering a tender crumb and mildly sweet flavor.

Prep Time
10 mins
Cook Time
30 mins
Cooling time
45 mins
Total Time
40 mins
Servings: 32 slices
Calories: 12974 kcal
Course: Cake
Cuisine: Dutch

Ingredients

  • 1/2 lb. butter softened to room temperature (2 sticks, salted
  • 1.5 cups sugar
  • 1 egg large
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 egg yolk
  • 2 tablespoons water
  • 1/2 cup almonds or slivered, sliced

Instructions

    Cup of Yum
  1. Preheat your oven to 350 degrees F.
  2. Cream together the 1/2 lb. salted butter and 1.5 cups sugar until fluffy with an electric mixer on high speed for about 1 minute.
  3. Add the 1 large egg and mix on high speed for about another minute.
  4. Add the 1 teaspoon vanilla extract and 1 teaspoon almond extract and mix until combined.
  5. Add the 2 cups all-purpose flour and mix until combined. The dough will be thick and sticky. Use a spatula to scrape down the sides of the bowl to place all the dough in the center of the bowl. Use a butter knife to cut down the center of the dough, to divide into two equal portions.
  6. Mix together the 2 tablespoons water and the 1 egg yolk with a fork until smooth. Set aside.
  7. Place the 2 dough portions in two 8-inch cake pans (see notes about greasing). Press down with your hands, or using an offset spatula, to flatten and smooth out the dough as best you can, filling the bottom of the cake pan all the way to the edges. If the dough is sticky, try getting your hands a little wet with water and then pressing it in.
  8. Brush the tops of each cake with the egg yolk mixture. I recommend brushing each of them 2-3 times, allowing the egg to be absorbed into the top layer while you alternate back and forth, using all or almost all of the yolk mixture.
  9. Sprinkle the top of each cake with the 1/2 cup sliced almonds (1/4 cup for each cake). Press the almonds down gently, so they are in a single layer and are adhered to the top of the cake. It's OK, and actually a good thing, if the egg yolk mixture gets on top of the almonds.
  10. Bake at 350 degrees F for 30-40 minutes, or until deeply golden on the edges and slightly golden all across the top.
  11. For best results, cool in pan for at least 45 minutes (do cool for at LEAST 10 minutes or so, so it doesn't fall apart when you take it out). Remove and cut each cake into 12-16 wedges, depending on how big you want them. Store in an airtight container at room temperature for 4-5 days, or in the fridge for 7-10 days.

Notes

  • If using unsalted butter, add 1/4 teaspoon kosher salt with the sugar for balanced flavor.
  • 9-inch pans can substitute 8-inch ones but yield a thinner cake that may crumble more easily.
  • Nonstick pans do not require greasing; other pans benefit from lightly buttering to prevent sticking.
  • The almond extract and topping can be omitted for a nut-free variation.
  • Score the top with fork tines before brushing egg wash to help portion and texture.
  • Freeze the whole cake wrapped tightly or freeze slices individually on a sheet before bagging; it freezes well up to 3 months.

Nutrition Information

Serving 1slice Calories 129.74kcal (6%) Carbohydrates 15.77g (5%) Protein 1.49g (3%) Fat 6.94g (11%) Saturated Fat 3.81g (19%) Cholesterol 26.46mg (9%) Sodium 53.16mg (2%) Potassium 23.85mg (1%) Fiber 0.42g (2%) Sugar 9.49g (19%) Vitamin A 192.65IU (4%) Calcium 8.82mg (1%) Iron 0.46mg (3%)

Nutrition Facts

Serving: 32 slices

Amount Per Serving

Calories 12974

% Daily Value*

Serving 1slice
Calories 129.74kcal 6%
Carbohydrates 15.77g 5%
Protein 1.49g 3%
Fat 6.94g 11%
Saturated Fat 3.81g 19%
Cholesterol 26.46mg 9%
Sodium 53.16mg 2%
Potassium 23.85mg 1%
Fiber 0.42g 2%
Sugar 9.49g 19%
Vitamin A 192.65IU 4%
Calcium 8.82mg 1%
Iron 0.46mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.