Boterkoek aka Dutch Butter Cake
A rich buttery cake that is simple to prepare with only 5 ingredients.
I’m all about buttery desserts. I prefer a buttery sugary treat over a chocolaty one. When I first heard about Dutch Butter Cakes, I knew I had to try one. My sister actually sent me a link to one saying, “thought you might like these”, she knows me too well! I told her I already had it on my “to make” list. I finally got around to trying a recipe for one. It seems like there are a couple different variations out there. Some call for just butter, flour, sugar, & vanilla but that sounded more like a shortbread recipe to me. I thought I’d stick with a more tradition recipe that called for eggs. It doesn’t have an baking soda or baking powder in it so the cake comes out thin, dense, & a little chewy. It is almost like a butter brownie (if there is such a thing?).
Makes an 8×8 square pan.
- ½ cup (1 stick) salted butter, softened
- ¾ cup sugar
- ½ teaspoon vanilla extract
- 1 egg, beaten
- 1 cup all purpose flour
- Preheat oven to 350 degrees F.
- Mix softened butter & sugar together in a mixing bowl. Add vanilla & egg, mix. Add flour & mix until completely incorporated.
- Pour into a 8x8" square baking pan. Use a rubber spatula to smooth out the batter.
- Bake in preheated oven for 25-30 minutes or until the edges are turning golden brown or until cake springs back when lightly touched.
- Allow to cool for 30 minutes before cutting.