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Boterkoek (Dutch Butter Cake)

Rated as 4.72 out of 5 Stars

"Delicious, authentic Dutch butter cake. This cake is moist with a great almond flavor - a favorite in most Dutch households!"
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50 m servings 264
Original recipe yields 16 servings (2 - 8 inch round cakes)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans, or 9 inch pie plates.
  2. In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Add eggs, reserving just enough to brush over the tops, about 1 tablespoon. Stir in the almond extract. Combine the flour and baking powder; stir into the batter by hand using a sturdy spoon. The dough will be stiff.
  3. Press evenly into the two prepared pans. Press almond halves into the top where each slice would be. Brush the tops with a thin layer of the reserved egg.
  4. Bake in the preheated oven for about 30 minutes, or until the top is golden brown. Cut into wedges to serve.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 264 calories; 12.9 34.1 3.2 54 152 Full nutrition

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Read all reviews 41
  1. 46 Ratings

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    Rated as 1 out of 5 Stars
Most helpful positive review

I am from Holland and can definitly say that this tastes pretty authentic. If you want perfectly authentic, put it aside and eat it the next day. Excellent! Yummm

Most helpful critical review

Way too sweet and way too much almond extract!! And the cake is really dense as someone else mentioned. If u want to try this recipe I suggest U only add 1tsp of almond extract and 1tsp of van...

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I am from Holland and can definitly say that this tastes pretty authentic. If you want perfectly authentic, put it aside and eat it the next day. Excellent! Yummm

This comes pretty close to Opa's authentic Boterkoek, and I must agree with Debora T. that it tastes more authentic the next day. I recommend letting it sit out for a night before eating it. I...

Delicious! I used 2 tsp of almond extract, and 1 tsp of lemon extract for extra flavour. I added 2 tbsp of milk to make it a little less dense,and a pinch of salt along with the flour and baki...

Buttery goodness. A little bit dry but thats how its suppose to be. Tasted better the next day as per other reviewers comments. A few changes made was I used self raising flour and ommited the b...

This cake was amazingly simple and delicious, which is why I'm about to make it again.

I just made this recipe for friends and it was demolished. This is very, very good. I will be making this one again and again. I did make one change, I suggest adding 1/2-1 teaspoon of vanilla e...

So yummy! If you want it to taste amazing....put a layer of almond paste in the middle!!!!! So good and thats how my Oma always makes it! YUM!

This was really good, though with a little more almond extract than I liked. I also dusted it with powdered sugar. Great dessert!

This is wonderful! Due to lack of utensils and ingredients I had to change a few things. I only added 2 tsp. or almost extract and added 1 tsp of vanilla extract. I also did not have any roun...