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A buttery cake that you can make at home in 5 simple steps

16 small slices
Prep time:
Cook time:
Photo of Boterkoek (Dutch Butter Cake)

Recipe by Tom & Gail Hoogendoorn


  • Measuring cups and spoons
  • 8x8'' Square or round cake pan, greased
  • Electric mixer
  • Large bowl
  • Wooden spoon


  • 3/4 cup (175 mL) sugar
  • 2/3 cup (150 g) softened unsalted butter
  • 1 egg, beaten
  • 1 tsp (5 mL) almond extract
  • 1.5 cups (175 g) flour
  • 1/2 tsp (2.5 mL) baking powder
  • 1/2 cup (125 mL) slivered almonds

For best results, leave butter out at room temperature 24 hours before use. 

For a denser cake, skip the baking powder.


  1. Using the electric mixer, cream sugar and butter until light and fluffy.
  2. Add egg and almond extract and continue mixing until well blended. 
  3. Add in flour and baking powder and mix by hand or with a spoon until combined. Dough will be sticky and stiff.  
  4. Pat evenly into an 8 by 8 inch square or round greased cake pan and sprinkle almonds on top.
  5. Bake at 350ºF for about 20-25 minutes or until golden. 
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