Prepare to embark on a delectable journey to the Netherlands with the most heavenly boterkoek you've ever tasted! This traditional Dutch butter cake is not just a dessert; it's a melt-in-your-mouth experience that will transport your taste buds to the charming streets of Holland. With its rich, buttery texture and simple yet irresistible flavor, this cake is so addictive that you'll want to make it again and again. Whether you're a baking novice or a seasoned pro, this foolproof recipe will have you creating a masterpiece that looks like it came straight from a Dutch bakery!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Dutch
Serves: 8 servings
Ingredients
- 200g unsalted butter, softened
- 200g granulated sugar
- 1 large egg
- 300g all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 175°C (350°F). Grease a 9-inch round cake pan or springform pan with butter and line the bottom with parchment paper.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer. Beat until the mixture becomes light, fluffy, and pale yellow, approximately 3-4 minutes.
- Separate half of the egg, reserving the egg white for the glaze. Add the egg yolk and vanilla extract to the butter-sugar mixture. Mix until fully incorporated.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix.
- Transfer the batter to the prepared cake pan, spreading it evenly with a spatula. Use the back of a fork to create a traditional decorative pattern on the surface.
- Brush the top of the cake with the reserved egg white, which will give the cake a beautiful golden sheen when baked.
- Bake in the preheated oven for 40-45 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice into wedges and serve. The cake is best enjoyed with coffee or tea and will keep fresh in an airtight container for 3-4 days.
Tips
- Butter is King: Use high-quality, unsalted butter at room temperature for the most luxurious texture and flavor.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Fork Decoration Magic: The traditional fork pattern isn't just for looks - it helps the cake bake evenly and creates that iconic boterkoek appearance.
- Egg White Glaze Trick: Brushing the top with egg white gives the cake a beautiful golden shine and creates a delicate crisp surface.
- Cooling is Crucial: Allow the cake to cool completely before slicing to ensure the perfect texture and clean cuts.
- Storage Tip: Keep your boterkoek in an airtight container at room temperature for up to 4 days - if it lasts that long!
- Serving Suggestion: Pair with a strong Dutch coffee or tea for an authentic experience that will make you feel like you're sitting in a cozy Amsterdam cafe.
Nutrition Facts
Calories: 423kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
