Some days, I just feel like cooking. And apparently, today was one of those days!
With Veterans Day giving me a day off from school, I decided to spend some extra time in my kitchen. I'd already prepared an Italian-inspired chicken dish earlier in the day, but I wasn't quite finished experimenting.
I wanted something sweet. Something rich. Something decidedly NOT low-carb! 😂
So, I decided to take another little culinary trip around the world. This time, my destination was the Netherlands, and the recipe was something I'd never made before: Boterkoek, or Dutch Butter Cake.
Now, let me tell you something about this cake. It's not really a cake in the way most Americans think of cake. There's no baking powder or baking soda, and it isn't supposed to rise into a light, fluffy dessert.
Instead, Boterkoek is something between a rich shortbread cookie and a dense, tender butter cake.
And with two whole sticks of butter in the recipe, you can probably guess which flavor takes center stage!
A Few Simple Ingredients
One of the things that intrigued me about this recipe was its simplicity.
Butter. Sugar. Flour. Eggs. Vanilla.
That's pretty much it!
I also loved that I could make it in my trusty 10-inch cast-iron skillet. There's just something satisfying about baking in cast iron, especially when you're making an old-fashioned recipe.
The traditional crisscross pattern on top gives Boterkoek its distinctive appearance, and a light brushing of beaten egg creates a beautiful golden finish.
When mine came out of the oven, I was delighted with how it looked. The top was golden, the edges were beautifully browned, and the kitchen smelled wonderful.
But, of course, the real test was the taste!
🇳🇱 Dutch Boterkoek (Dutch Butter Cake)
Prep Time: 15 minutes
Bake Time: 26–28 minutes
Oven Temperature: 350°F
Pan: 10-inch cast-iron skillet
Servings: 10–12
Ingredients
1 cup (2 sticks) salted butter, softened
1 cup granulated sugar
2 cups all-purpose flour
1 large egg
1 teaspoon vanilla extract
1 additional egg, beaten, for brushing the top
Instructions
Preheat your oven to 350°F. Lightly butter a room-temperature 10-inch cast-iron skillet. For easier removal, place a circle of parchment paper in the bottom.
In a mixing bowl, cream the softened butter and granulated sugar together for approximately 2 minutes, until smooth and creamy.
Add one egg and the vanilla extract. Mix until well combined.
Gradually add the flour, mixing on low speed just until a thick, soft dough forms. Avoid overmixing.
Transfer the dough to the prepared skillet, pressing it evenly across the bottom. Smooth the surface.
Lightly brush the top with the beaten egg.
Using a fork, make a shallow crisscross pattern across the surface.
Bake for approximately 26–28 minutes, or until the top is golden brown, the edges are slightly darker, and the center appears set.
Allow the Boterkoek to cool completely before slicing. The cake will firm up as it cools.
Slice into wedges or small squares and enjoy!
Optional finishing touch: Once completely cooled, lightly dust the top with powdered sugar.
Optional Vanilla Glaze
If you'd prefer a little drizzle instead of powdered sugar, try combining:
½ cup powdered sugar
1–2 teaspoons milk
¼ teaspoon vanilla extract
Whisk until smooth, adding the milk a little at a time. Drizzle lightly over the cooled Boterkoek.
Note: I enjoyed my first batch plain. The powdered sugar and glaze are ideas I'd like to try in the future.
So, What Did I Think?
My rating: ⭐⭐⭐⭐½ — 4.5 out of 5 stars!
I really liked this one!
The thing that impressed me most was the buttery flavor. It was rich, satisfying, and absolutely delicious without needing a long list of ingredients.
The texture was different from a traditional cake, too. It was dense and tender, with a lovely golden crust. If you enjoy buttery shortbread cookies, I think you'll appreciate Boterkoek.
And while I thoroughly enjoyed it just as it came out of the skillet, I couldn't help thinking how wonderful it might be with a light dusting of powdered sugar or a delicate glaze.
Nothing too heavy, though. That buttery flavor deserves to shine!
I'm taking most of my Boterkoek to school tomorrow to share with my coworkers. I'm curious to see what they think of this little Dutch treat.
Another Country, Another Recipe!
That's one of my favorite things about these From the Kitchen adventures. I can travel around the world without ever leaving my little farmhouse kitchen.
Sometimes the recipes are complicated. Sometimes they're surprisingly simple. Some become favorites, while others are interesting experiences that I probably won't repeat.
But every recipe teaches me something new.
And today, I learned that five ordinary ingredients, a cast-iron skillet, and a generous amount of butter can make something pretty special!
Have you ever tried Dutch Boterkoek? Or is there another international dessert you think I should make next?
I'd love to hear your suggestions!
From the Farm • From the Kitchen • From the Heart
Joyful Heart Farm ❤️
