A good recipe for Dutch butter cake should not be missing in any household. Is this recipe not yet in your personal recipe book? Then grab it, because you really want to add this one to your collection.
Butter cake is not often eaten here at home (or in my childhood home), but that doesn’t mean we don’t like it. My sister and I love a piece of this rich and dense cookie, but the biggest fan is still my dad. He loves it and can’t get enough.
So I was thrilled when my dad approved this recipe! He thinks I should make it more often. And I definitely will, because this butter cake is insanely delicious and easy to make.
The literal translation of “boterkoek” is butter cookie, but the common translation is butter cake. The result is a bit in between, but to me it is closer to a cookie. Or a cookie cake if you like.
It is a flat compact, soft and creamy cookie cake, rich in flavor. A good butter cake almost melts in your mouth.
You can also make good flavor variations, I already have many different butter cake recipes on my Dutch blog, which I will still translate for you of course.
No, I do not recommend it. A butter cake should be dense and creamy. Self-rising baking flour is a mixture of flour and baking powder, and the baking powder will make your cake rise and become airy. Exactly what you don’t want! Preferably use all-purpose flour.
No, the butter needs to be at room temperature. In fact, this is a common rule in baking: all your ingredients must be at room temperature before you start baking, unless the recipe says otherwise.
You certainly can, although I never do. I usually use a round springform pan (this one, to be exact) or a square baking pan (this one). And if you still want to use a special butter cake pan, you can use this one, for example. It’s hard to find them outside The Netherlands.
You do this so that the cake will have a nice shine when it is baked. A beaten egg will do, but it is even better to mix the beaten egg with milk. This will prevent the glossy layer from flaking off.
There is no trick to test whether butter cake is done like a cake. But the most important thing to remember is that this creamy cake is always a bit soft when it comes out of the oven. It should also have a nice golden brown color. If you hesitate and push the cake back into the oven anyway, chances are it will overcook and becomes too dry.
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