Dutch Butter Cake

Boterkoek is one of the simplest cakes in Dutch baking, and it’s almost impossible to mess up. The dough is essentially a butter-heavy shortbread spiked with almond extract, pressed into a pan, brushed with egg wash, and scattered with sliced almonds before baking to a deep golden brown.

The butter-to-flour ratio here is generous, which is exactly the point. This cake is supposed to be rich, dense, and crumbly, more like a thick cookie bar than a fluffy cake. Every bite should taste overwhelmingly of butter with that warm almond note running underneath.

The egg wash topping does two things: it gives the surface a glossy, lacquered sheen and helps the sliced almonds stick so they don’t slide off when you slice. Brush it on evenly and don’t skip the edges.

Kitchen Tips

• Use soft, room-temperature butter. Cold butter won’t cream properly with the sugar and leaves the dough lumpy.
• Press the dough evenly into the pan with damp fingers. It’s sticky and will cling to dry hands.
• Don’t overbake. Pull it when the top is golden but the center still gives slightly when pressed. It firms up as it cools.
• Cut into small squares or thin slices. This is very rich; a little goes a long way.

Variations

• Add a tablespoon of finely grated lemon zest to the dough for a citrus-almond version.
• Press candied ginger pieces into the top alongside the almonds for a spiced twist.
• Sprinkle with coarse sugar crystals before baking for extra crunch on top.